SERENISSIMA

SERENISSIMA is a 67 ft Fountaine Pajot sailing catamaran accommodating up to 10 guests in 5 cabins. Built in 2019. Cruising areas: Greece Ionian.

One master cabin with queen size bed (size between queen and king bed), 4 double cabins with queen size bed all with private facilities.

T/T - Lomac 460 with 60 hp Yamaha engine
1 x Seabob
1 x Water skis adults 
1 x Water skis kids 
1 x Wakeboard 
2 x Monoski 
1 x Monoski kids 
1 x Inflatable Sofa 3pax 
1 x Inflatable donut 
10 x Snorkeling gear 
1 x Kayak 2 pax
2 x SUP 
2 x Sea Wings 
2 x Xiaomi Scooters
Fishing gear (2 rods for trawling, 1 rod for spinning and 2 spearfishing)

Board games: chess, UNO, Jenga, backgammon, painting for kids 

*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

Captain: Nikos Karalis

Captain Nikos Karalis will be at the helm of Serenissima, bringing over 20 years of experience in the yachting industry. His career began in 2004, and through years of hands-on involvement in yacht operations and technical management, he built a strong foundation that naturally led him to become a full-time captain in 2016.

Since then, he has logged extensive sea miles aboard a wide range of vessels, successfully commanding both charter cruises and yacht deliveries. Known for his calm and confident leadership style, Captain Nikos combines excellent organizational skills with the ability to remain composed under pressure, ensuring smooth and safe voyages in all conditions.

With a deep respect for the sea and a strong commitment to safety, teamwork, and guest satisfaction, he creates a professional yet welcoming atmosphere on board. Fluent in Greek, English, and French, Captain Nikos looks forward to delivering exceptional experiences aboard Serenissima this summer season.

Previous yacht: Lucky Clover

Chef: Jason Koutsopoulos

Jason is the talented chef on board the Serenissima, bringing over a decade of culinary experience and a true passion for creating memorable dining experiences. Fluent in English and Greek, with proficiency in Spanish, he combines skill, creativity, and flair to delight every guest. Jason specializes in crafting seasonal menus, à la carte dishes, and bespoke culinary creations, ensuring that every meal is fresh, flavorful, and beautifully presented. Equally at home across all kitchen stations—from sizzling sautés to delicate pastries—he holds a State-Certified Baker’s Diploma, reflecting his mastery of breads and desserts. Jason also applies his expertise to designing an efficient, safe, and welcoming galley, so that service is seamless and effortless. Known for his warm approach, attention to detail, and love of hospitality, he takes pride in creating meals that bring people together and elevate every dining experience on board. Guests can look forward to culinary delights that are as creative as they are satisfying, making every meal on the Serenissima a highlight of their journey.

Steward/Deckhand: Dimitris Siokos

Dimitris is a professional and highly motivated stew/deckhand aboard Serenissima, bringing valuable experience from luxury cruises and high-end hospitality environments. With a strong foundation in guest service, he consistently delivers attentive, personalized care to ensure an exceptional onboard experience. Fluent in both English and Greek, he communicates confidently with an international clientele, enhancing guest comfort and service quality. His versatility allows him to move seamlessly between interior and exterior duties, from maintaining immaculate guest areas and assisting with bar service to supporting deck operations with efficiency and attention to detail. Dimitris is known for his positive attitude, strong work ethic, and calm demeanor under pressure, making him a reliable and supportive member of the crew. A natural team player, he communicates effectively and contributes to a cohesive, high-performing onboard atmosphere. Always eager to learn and grow, Dimitris approaches each task with enthusiasm and professionalism, embodying the standards expected on a luxury vessel.

Breakfast

Fresh orange juice
Cheese & cold platter
Fruit salad
Bread with a couple of toppings (butter, marmalade, Greek honey, chocolate praline), Eggs
Yogurt with Greek honey & walnuts
Butter & chocolate croissants

Day 1

Lunch

Welcome finger food

Dinner

Seasonal wild greens, roasted cherry tomatoes, lemon mustard vinaigrette, cured eel, crispy tarhana
Seabass ceviche, citrus-chili dressing, tarama cream, kumquat
Pancheri with pan-seared & tartar grouper, lemon, caper, and chives
Chocolate crémeux, vanilla ice cream, strawberry coulis, fresh strawberries, chocolate crumble

Day 2

Lunch

Greek salad, colorful cherry tomatoes, basil, oregano, olive paste, carob barley rusk, galeni cheese, tomato vinaigrette
Eggplant Imam, tomato, miso paste, Greek yogurt, cumin
Linguine al Limone, Parmesan cheese, basil
Yogurt with cherry compote

Dinner

Lentil & Quinoa salad, arugula, goat cheese, toasted sesame seeds, garlic oil, tarragon
Tuna tataki, briam salsa, roasted tomatoes, basil, black peppercorns, and balsamic cream
Pan-seared miller, tomato dressing, wild greens, olive mayo, steamed potatoes, dill oil
Galaktoboureko, semolina cream, vanilla ice cream, cinnamon syrup

Day 3

Lunch

Caesar’s salad, parmesan, crispy pancetta, crispy chicken, anchovies dressing
Stuffed Zucchini with bulgur and quinoa, tomato soup, barrel feta cheese, and mint
Fresh fruit

Dinner

Beetroot salad, hummus, caramelized walnuts, dill, chives, beetroot vinaigrette, green apple
Beef tartar, avgolemono sauce, mint, shallots, lemon, fried rice
Tagliatelle with slow-roasted goat, cherry tomatoes, thyme, mizithra cheese, lemon
Semolina Halva, black raisins puree, salted butterscotch vanilla ice-cream

Day 4

Lunch

Burrata, colorful cherry tomatoes, basil-strawberry dressing, toasted pine nuts
Shrimp saganaki, spicy tomato sauce, ouzo, feta cream, barley rusks, basil
Roasted cauliflower, hummus, chimichurri sauce, pickled raisins, toasted pine nuts
Ice cream

Dinner

Greek romaine salad, lemon-mustard vinaigrette, dill, mint, feta cheese, pickles, mustard seeds, barley rusk
Tuna tart, lemon-chili dressing, tomato soup, olive mayo
Lobster tail, tagliatelle, fennel, ginger-garlic oil, bisque
Basque cheesecake, red fruit sauce, basil oil
Tiramisu

Day 5

Lunch

Black eye bean salad, tomato, herbs, lemon
Fish roe spread, bottarga, chive oil, pita bread
Bruschetta, sea bream tartare, olive mayo, green onion, dill, fennel
Octopus, fava puree, caramelized onion, fried capers, balsamic cream
Yogurt ice cream, bee pollen, grape compote

Dinner

Grilled green beans, balsamic dressing, tomato, garlic oil, mizithra cheese
Arancini ‘spanakorizo’, spicy tomato jam, galeni cream
Seafood giouvetsi, saffron, ginger, lime zest, shrimp, kalamari, scallops
Orange pie, white chocolate-yogurt namelaka, orange compote, vanilla ice cream

Day 6

Lunch

Watermelon salad, arugula, vanilla-honey vinaigrette, toasted sesame seeds
Shrimp Linguine, spicy tomato sauce, bisque, lemon
Greek traditional compote

Dinner

Colourful beetroot salad, yogurt, coriander,
Zucchini fritters, horseradish – yogurt sauce
Roasted lamb, chickpeas, wild greens, herbs, lemon
Caramelized apple, oat crumble, apricot puree, vanilla ice cream

Day 7

Lunch

Greek salad, colorful cherry tomatoes, basil, oregano, olive paste, carob barley rusk, galeni cheese, tomato vinaigrette
Traditional Pastitsio, bechamel sauce, bolognese
Baklava with pistachio, yogurt ice cream

Dinner

Spinach salad, crispy phyllo, pickled onions, mint, dill, feta cheese
Fried beef liver, teriyaki – ouzo sauce, fish roe spread, togarashi
Sour tarhana, roasted cherry tomatoes, thyme, chives, red wine sauce
Lemon custard, biscuit, Italian meringue, lemon sorbet