STEPHANIE

STEPHANIE is a 67 ft Fountaine Pajot sailing catamaran accommodating up to 8 guests in 4 cabins. Built in 2024. Cruising areas: Greece.

Dinghy Highfield Yamaha 70 HP

Water Skis (3) (Adults(2) & Kids)
Kneeboard
Canoe
Wakeboard (adults)
Snorkel Gear
Tube
2 x SUPs
2 x Seabob
Infinity Pool inflatable Sea Pool
Infinity Island Inflatable Dock
Airstream Towable 3P
8 x Connelly Party Cove Noodle DeLuxe

Board games: scrabble, jenga, backgammon

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

Captain: Giannis Gargalos
Giannis Gargalos is a passionate maritime professional whose love for the sea dates back to his childhood. With a career spanning several years on yachts and as a sailing instructor, he brings a wealth of experience and expertise to any crew. Giannis thrives in customer-facing roles, leveraging his exceptional customer service skills to ensure an outstanding experience for each guest.
An open-minded individual, Giannis excels in challenging environments and is adept at working under pressure. His top priority is always the safety and well-being of his customers, making him a trustworthy and reliable team member.
Giannis is a fully certified professional with a 2023 GMDSS License, a 2022 Motorboat License, and a 2016 Skipper License from the Offshore Sailing School. Additionally, he holds a 2016 First Aid and Rescue License from the Hellenic Red Cross, HRT.
Fluent in English, Spanish, and his native Greek, Giannis is a versatile communicator who can easily connect with a diverse range of passengers and crew members. With his extensive qualifications and dedication to service, Giannis Gargalos is a valuable asset for any maritime operation.

Chef: Sakis Kyriakidis

Sakis is a dedicated and highly motivated professional joining Stephanie as Chef. With strong expertise in customer service, time management, and trend awareness, he consistently delivers high standards in both guest satisfaction and operational efficiency. Known for his proactive approach to problem-solving, he excels at developing effective solutions and adapting to the dynamic demands of life on board. An excellent communicator with a warm and professional demeanor, Sakis builds positive relationships with guests and crew alike while consistently exceeding expectations. Fluent in both English and Greek, he brings a combination of culinary passion, professionalism, and hospitality-focused service to ensure an exceptional onboard experience.

Stewardess: Dimitra Karousou

Dimitra, born in 1994, brings a diverse background to the yacht Stephanie. With a degree in education, she initially pursued a career in teaching but later one found her passion in the hospitality industry, working as a waitress in some of the most exclusive restaurants in Mykonos and Thessaloniki. Her strong interpersonal skills and attention to detail make her a standout in the service department. Outside of work, Dimitra has a deep interest in theater and has completed several seminars to explore her creative side. Her combination of education, high-end service experience, love for children and artistic flair adds a unique dynamic to the team, ensuring that guests aboard enjoy both impeccable service and a warm, welcoming atmosphere.

Deckhand: Dimitris Siotas
Dimitris is a dedicated and passionate maritime professional with a deep connection to the sea, having spent his entire life in a seaside village. The sea has always been a part of his life, from his childhood days spent taking the motorboat out for fishing trips to exploring the rocky islets nearby. For him, sailing is not just a profession, but an adventure that fuels his excitement and passion for the ocean.

BREAKFAST EXPERIENCE

Fresh Juices & Signature Beverages

Freshly Squeezed Orange Juice

Detox Juices

Bakery & Morning Bakes

Handcrafted Focaccia

Butter Croissants

Homemade Cookies

Daily Cakes

Greek Pies (Spanakopita, “Tyropita”, Zucchini Pie)

Koulouri Thessaloniki’s

Pancakes | Maple Syrup

Savory

Smoked Salmon | Baby Gem | Lemon

Avocado Toast | Sourdough | Cherry Tomatoes | Spinach

Greek Cheese Selection

Premium Cold Cuts

Eggs – Organic & Free Range

Boiled Eggs | Focaccia | Avocado | Spinach

Fried Eggs | Truffle Flakes

Scrambled Eggs | Katiki Domokos | Prosciutto

Omelet | Naxos Gruyère | Cretan “Apaki”

“Kagianas” (Tomato | Feta | Sausage)

Poached Eggs | Spinach | Hollandaise

Huevos Rancheros

Potato Frittata

∙ DAY 1 ∙

LUNCH

Whole fresh sea bass, grilled shrimp, steamed mussels, smoked mackerel, tzatziki, beetroot salad, “bouyiourdi” baked feta with tomatoes and peppers, stuffed vine leaves “dolmadakia”, grilled octopus, and traditional Greek village salad.

DINNER

Red mullet fillet sautéed with fresh herbs, celeriac purée, grilled asparagus, lemon sauce gel, and a green salad with citrus dressing

∙ DAY 2 ∙

LUNCH

Beef fillet cooked to your preference, baby potatoes with fresh Greek herbs, demi-glace sauce, and Dakos salad.

DINNER

Fresh salmon fillet with grilled vegetables and orange sauce.

Salad with dried fruits and balsamic dressing.

∙ DAY 3 ∙

LUNCH

Pastitsio

Greek salad, and grilled mushrooms with halloumi cheese.

DINNER

Sea bream fillet, sweet potato, baby carrots, tarragon sauce, scallop ceviche with grapes and soy sauce, and Caprese salad.

∙ DAY 4 ∙

LUNCH

Lobster pasta, arugula salad with forest berries, grilled “Mastelo” cheese from Chios, and fig jam dressing.

DINNER

Sea bass fillet with sautéed peas and asparagus, caramelized peach, sea bass carpaccio, and Mediterranean salad.

∙ DAY 5 ∙

LUNCH

Greek moussaka, feta cheese with sesame and honey, and Greek salad.

DINNER

Grilled lamb chops, eggplant purée, grape molasses sauce, and green salad with caramelized figs and nuts.

∙ DAY 6 ∙

LUNCH

Beef orzotto with ginger and lime, beef carpaccio, and arugula salad.

DINNER

Rib-eye steak with compound butter, sautéed asparagus and baby carrots, served with coleslaw.

∙ DAY 7 ∙

LUNCH

Sea bream fillet with baby vegetables, spicy orange sauce, feta mousse, fresh salad with arugula and spinach, caramelized whiskey figs and hazelnuts, and tuna sashimi.

DINNER

Tuna fillet with fresh sautéed fruits and seasonal vegetables, refreshing red lentil salad, and tuna ceviche.

DESSERTS

Cheesecake Dream Caramel Mille-feuille Tiramisu

Thessaloniki Panorama Triangles (traditional custard pastries) Lemon Mousse

Banoffee Pie

**Menus are fully customized based on guest preferences and seasonal ingredients.