E-Brochure
ABOVE & BEYOND
Catamaran •Sunreef Yachts •Greek •Built 2019
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Built / Refit
2019 / 2026
Length
80 ft
Cabins
4
Guests
8
Crew
5
From
$56,000
Boat Details
| Type | Catamaran |
| Length | 80 ft |
| Beam | 37.73 ft |
| Draft | 13.4 ft |
| Year Built | 2019 |
| Refit | 2026 |
| Builder | Sunreef Yachts |
| Flag | Greek |
Performance
| Cruising Speed | 8 knots |
| Max Speed | 10 knots |
| Fuel Consumption | 50 |
| Engines | 2 & John Deere 280 HP Gen 2 X Northern Lights generators, 26 KW each: about 170 l/day |
| Air Conditioning | Full |
| Water Maker | yes |
Accommodations
| King Cabins | 0 |
| Queen Cabins | 4 |
| Double Cabins | 0 |
| Twin Cabins | 0 |
| Pullman Berths | 0 |
| Showers | 4 |
| Heads | 0 |
Deck Jacuzzi Children Welcome Stabilizers
Watersports
Boarding Ladder (Loc/Type)
-
Stern Hydraulic
Dinghy
size: Highfield 5,20 m, paxes: 7, engine: 70 HP
Fishing Gear
-
rods: 2
Kayaks - 2 Man
Sea Bobs
2
Snorkel Gear
-
Stand-up Paddle Boards
3
Swim Platform
-
Hydraulic aft bathing platform
Tube
Wakeboards
Water Skis Adult
Water Skis Kids
Amenities
BBQ
Bimini
Board Games
Deck Shower
Dine In
-
Generator
2
Guest Smokes
-
Only outside
Gym/Exercise
2
Yoga mats, Dumbbells
Hair Dryers
4
Ice Maker
Inverter
iPod/MP3 Hookups
Onboard Internet
-
Onboard WIFI
Salon Stereo/Music
Salon TV/DVD
Sat TV
Sun Awning
Videos
Green Initiatives
| Water Maker | Yes |
| Reusable Bottles | Yes |
| Other | Filtration system for drinking water (mineral & sparkling water) |
Refit Details
2023 Full hull painting (2023) - colour light grey New water toys new cushions for all outdoor areas Full overhaul on engines 2025 New teak caulking and sanding 2026 New tender New teak deck
Layout & Deck Plans
Accommodation Details
| Total Cabins | 4 |
| Max Guests | 8 |
| Wash Basins | 4 |
| Tubs | 0 |
| Electric Heads | 4 |
Captain: Giannis Moschos
Born in 1981 and raised in the charming town of Patras, Achaia, Greece, Captain Giannis Moschos developed an early affinity for the sea. Spending his summers in the quaint fishing village of Psathopyrgos, near the renowned Cape Drepano, also known as the Mecca of Wind, he cultivated a love for water sports, particularly sailing, windsurfing and surfing.
Although his journey to the maritime world took a detour, Captain Giannis initially pursued studies in IT. Following in his father's footsteps, he embarked on a career as a sales representative for over a decade. Despite the demands of his profession, his passion for the sea remained unwavering, and he continued to participate in competitive sailing and windsurfing events.
In 2012, Captain Giannis decided to turn his lifelong passion into a career and transitioned to becoming a commercial skipper. With an extensive background in boatyards and formal education from the Royal Yachting Association in Portsmouth, England, he earned the designation of Commercial Yachtmaster for vessels up to 200GT.
Over the years, Captain Giannis has amassed thousands of nautical miles, navigating diverse waters and hosting numerous charters around the world. His proficiency extends to every aspect of the profession, including yacht handling, safety, seamanship, weather routing, and exceptional communication and social skills with a guest-focused attitude.
For Captain Giannis, being a skipper is not merely a profession; it is a lifestyle. Grounded in ethos, responsibility, and courteousness, coupled with his extensive local knowledge of islands, culinary expertise, and a passion for outstanding hospitality, he and his crew are dedicated to ensuring that your vacation experience is truly unforgettable.
Previous Yacht: Namaste
Chef: Savvas Lichanidis
Chef Savvas, born in 1989, stands out as one of Greece's most promising culinary talents. He acquired his culinary expertise at the professional school OAED, complemented by a degree in Fast Pace cooking and participation in seminars on Japanese and molecular cuisine. Commencing his journey at the esteemed King George Palace Hotel in 2005, Savvas progressively climbed the culinary ladder.
In 2018, he achieved a notable fourth place in the Master Chef competition in Greece, showcasing his exceptional culinary skills. With experience as the Chef for renowned Michelin-starred restaurants, including the esteemed Divani Caravel Juju Bar Restaurant, where he earned the FNL Star award, Savvas has collaborated with some of the industry's top chefs.
Driven by his passion for the sea, Savvas ventured into the world of yachts, aiming to bring the Michelin guide's excellence from restaurants to the high seas. His culinary creations are a fusion of flavors, skillfully blending Greek local elements to craft exquisite dishes.
Notable achievements include winning 1st place in the Platinum category at MEDYS 2022 and securing the 1st place in the Diamond category at EMMYS 2023 and EMMYS 2025!
Chef Savvas continues to elevate the culinary experience, promising a gastronomic journey that reflects his dedication and innovation.
Previous Yacht: Genny
Chief Stewardess: Polyxeni Politidou
Poly brings a wealth of hospitality experience to the Above & Beyond crew, having spent the last three seasons as a hostess on motor yachts. In the winter months, she honed her skills as a head waitress and shift responsible in Athens' bustling restaurant scene. Prior to her yachting career, Poly worked in various hotels, learning everything there is in hotel service, and refining her customer service expertise. Armed with a Le Monde certificate in Food & Beverage Management from Athens, she is adept at ensuring seamless guest experiences and satisfaction. She is efficient, organized, a team player and adaptable. Fluent in both Greek and English, Poly's versatile communication skills and extensive background in hospitality make her a valuable asset aboard Above & Beyond for the upcoming season.
Previous Yacht: TiAmo
Stewardess/Deckhand: Dimitra Kyriakopoulou
Dimitra Kyriakopoulou is an experienced stewardess passionate about delivering exceptional, personalized service to every guest on board. With extensive experience on private and charter yachts ranging from 33m to 50m, she brings expertise in luxury hospitality, event coordination, and interior service, ensuring every detail is perfect from arrival to departure. Having served as both 1st and 2nd Stewardess, Dimitra excels at creating memorable experiences, organizing bespoke events, and anticipating guest needs with warmth and professionalism. Beyond her guest-facing role, she supports smooth yacht operations and crew coordination, contributing to efficient logistics, inventory management, and onboard safety. Fluent in Greek and English and holding a Professional Skipper certification from the Hellenic Offshore Racing Club, she is comfortable engaging with international guests and ensuring seamless communication throughout the charter. Known for her meticulous attention to detail, reliability, and genuine enthusiasm for service, Dimitra combines professionalism with a friendly, approachable manner, making every guest feel welcomed, comfortable, and cared for. Her dedication to excellence and her passion for hospitality make her a valuable member of the Above and Beyond crew, committed to creating a smooth, enjoyable, and unforgettable charter experience.
Deckhand: Manos Tzanidis
Manos has been working as a deckhand since 2022, bringing with him a strong service background and a genuine passion for life at sea. A confident and experienced sailor, he has competed in numerous sailing races, demonstrating excellent seamanship and boat-handling skills. He holds both Speedboat and Sailing Diplomas, and is also a certified diver, adding to his versatility and safety awareness on board.
Known for his kind nature, professionalism, and strong teamwork skills, Manos integrates seamlessly into any crew environment. Fluent in both Greek and English, he is a reliable and valuable member of the Above & Beyond team, contributing to smooth deck operations and a high standard of onboard service.
Previous Yacht: Namaste
Born in 1981 and raised in the charming town of Patras, Achaia, Greece, Captain Giannis Moschos developed an early affinity for the sea. Spending his summers in the quaint fishing village of Psathopyrgos, near the renowned Cape Drepano, also known as the Mecca of Wind, he cultivated a love for water sports, particularly sailing, windsurfing and surfing.
Although his journey to the maritime world took a detour, Captain Giannis initially pursued studies in IT. Following in his father's footsteps, he embarked on a career as a sales representative for over a decade. Despite the demands of his profession, his passion for the sea remained unwavering, and he continued to participate in competitive sailing and windsurfing events.
In 2012, Captain Giannis decided to turn his lifelong passion into a career and transitioned to becoming a commercial skipper. With an extensive background in boatyards and formal education from the Royal Yachting Association in Portsmouth, England, he earned the designation of Commercial Yachtmaster for vessels up to 200GT.
Over the years, Captain Giannis has amassed thousands of nautical miles, navigating diverse waters and hosting numerous charters around the world. His proficiency extends to every aspect of the profession, including yacht handling, safety, seamanship, weather routing, and exceptional communication and social skills with a guest-focused attitude.
For Captain Giannis, being a skipper is not merely a profession; it is a lifestyle. Grounded in ethos, responsibility, and courteousness, coupled with his extensive local knowledge of islands, culinary expertise, and a passion for outstanding hospitality, he and his crew are dedicated to ensuring that your vacation experience is truly unforgettable.
Previous Yacht: Namaste
Chef: Savvas Lichanidis
Chef Savvas, born in 1989, stands out as one of Greece's most promising culinary talents. He acquired his culinary expertise at the professional school OAED, complemented by a degree in Fast Pace cooking and participation in seminars on Japanese and molecular cuisine. Commencing his journey at the esteemed King George Palace Hotel in 2005, Savvas progressively climbed the culinary ladder.
In 2018, he achieved a notable fourth place in the Master Chef competition in Greece, showcasing his exceptional culinary skills. With experience as the Chef for renowned Michelin-starred restaurants, including the esteemed Divani Caravel Juju Bar Restaurant, where he earned the FNL Star award, Savvas has collaborated with some of the industry's top chefs.
Driven by his passion for the sea, Savvas ventured into the world of yachts, aiming to bring the Michelin guide's excellence from restaurants to the high seas. His culinary creations are a fusion of flavors, skillfully blending Greek local elements to craft exquisite dishes.
Notable achievements include winning 1st place in the Platinum category at MEDYS 2022 and securing the 1st place in the Diamond category at EMMYS 2023 and EMMYS 2025!
Chef Savvas continues to elevate the culinary experience, promising a gastronomic journey that reflects his dedication and innovation.
Previous Yacht: Genny
Chief Stewardess: Polyxeni Politidou
Poly brings a wealth of hospitality experience to the Above & Beyond crew, having spent the last three seasons as a hostess on motor yachts. In the winter months, she honed her skills as a head waitress and shift responsible in Athens' bustling restaurant scene. Prior to her yachting career, Poly worked in various hotels, learning everything there is in hotel service, and refining her customer service expertise. Armed with a Le Monde certificate in Food & Beverage Management from Athens, she is adept at ensuring seamless guest experiences and satisfaction. She is efficient, organized, a team player and adaptable. Fluent in both Greek and English, Poly's versatile communication skills and extensive background in hospitality make her a valuable asset aboard Above & Beyond for the upcoming season.
Previous Yacht: TiAmo
Stewardess/Deckhand: Dimitra Kyriakopoulou
Dimitra Kyriakopoulou is an experienced stewardess passionate about delivering exceptional, personalized service to every guest on board. With extensive experience on private and charter yachts ranging from 33m to 50m, she brings expertise in luxury hospitality, event coordination, and interior service, ensuring every detail is perfect from arrival to departure. Having served as both 1st and 2nd Stewardess, Dimitra excels at creating memorable experiences, organizing bespoke events, and anticipating guest needs with warmth and professionalism. Beyond her guest-facing role, she supports smooth yacht operations and crew coordination, contributing to efficient logistics, inventory management, and onboard safety. Fluent in Greek and English and holding a Professional Skipper certification from the Hellenic Offshore Racing Club, she is comfortable engaging with international guests and ensuring seamless communication throughout the charter. Known for her meticulous attention to detail, reliability, and genuine enthusiasm for service, Dimitra combines professionalism with a friendly, approachable manner, making every guest feel welcomed, comfortable, and cared for. Her dedication to excellence and her passion for hospitality make her a valuable member of the Above and Beyond crew, committed to creating a smooth, enjoyable, and unforgettable charter experience.
Deckhand: Manos Tzanidis
Manos has been working as a deckhand since 2022, bringing with him a strong service background and a genuine passion for life at sea. A confident and experienced sailor, he has competed in numerous sailing races, demonstrating excellent seamanship and boat-handling skills. He holds both Speedboat and Sailing Diplomas, and is also a certified diver, adding to his versatility and safety awareness on board.
Known for his kind nature, professionalism, and strong teamwork skills, Manos integrates seamlessly into any crew environment. Fluent in both Greek and English, he is a reliable and valuable member of the Above & Beyond team, contributing to smooth deck operations and a high standard of onboard service.
Previous Yacht: Namaste
Giannis Moschos
Captain
Greek
Languages: English, Greek
Savvas Lichanidis
Chef
Dimitra Kyriakopoulou
Stewardess
Polyxeni Politidou
Chief Stewardess
Manos Tzanidis
Deckhand
| Season | Period | Base Price | Charter Type | Terms | Locations |
|---|---|---|---|---|---|
|
High Season 2026 High Season |
Jun 15, 2026 to Sep 15, 2026 |
$77,000 EUR |
Plus Expenses | + ALL | Greece, Greece Aegean, Greece Ionian |
|
Mid Season 2026 B Medium Season |
Sep 16, 2026 to Oct 31, 2026 |
$67,000 EUR |
Plus Expenses | + ALL | Greece, Greece Aegean, Greece Ionian |
|
Low Season 2026 B Low Season |
Oct 31, 2026 to Dec 31, 2026 |
$56,000 EUR |
Plus Expenses | + ALL | Greece, Greece Aegean, Greece Ionian |
|
2027 Low Season (Jan 1st - May 31st 2027 and Oct 1st - Dec 31 2027) Low Season |
Jan 01, 2027 to May 31, 2027 |
$57,000 EUR |
Plus Expenses | + ALL | Greece, Greece Aegean, Greece Ionian |
|
2027 Mid Season (June 1st - 30th and Sept 1st - 30th 2027) Medium Season |
Jun 01, 2027 to Jun 30, 2027 |
$68,000 EUR |
Plus Expenses | + ALL | Greece, Greece Aegean, Greece Ionian |
|
2027 High Season (July 1st - August 31 2027) High Season |
Jul 01, 2027 to Aug 31, 2027 |
$78,000 EUR |
Plus Expenses | + ALL | Greece, Greece Aegean, Greece Ionian |
Client Comments July 2026
<p>31st of July, 2026 - 7th of August, 2026</p>
Client Comments July 2026
<p>23rd of July, 2026 - 30th of July, 2026</p>
Client Comments July 2026
<p>15th of July, 2026 - 22nd of July, 2026</p>
June 2026
<p>Our week on the Above and Beyond was amazing in EVERY way. Our captain and crew were incredible- diligent, professional, caring and fun. Our chef Savas and steward Pwlina blew us away with the best food and most beautiful tablescapes we’ve had in all of Greece! We loved every single meal. The yacht is incredibly well maintained- spacious cabins and bathrooms that are kept like a five star hotel. The public areas are comfortable and inviting. Our crew members Manos and Dimitria were always helpful and watching out for our safety and to make sure we had fun. And our captain Giannis handled everything with such calm and professional direction- we felt well taken care of with him in charge. And he was an excellent communicator- which we really appreciated. This is a beyond beautiful yacht with an even better crew. Trip of a lifetime. We loved every minute.</p>
July 2026
<p>I spent a week on Above & Beyond. It was a wonderful trip. The team made the stay on the boat very comfortable. They are very attentive and friendly. The cook deserves special attention. Savvas is just a virtuoso of haute cuisine. Every meal was like a gastronomic adventure! Incredibly tasty and beautiful. Thank you very much to the whole team for a great holiday!</p>
July 2026
<p>I'm going back to Above & Beyond for the second time. Chef Savvas prepares the most delicious food in my life, it is a very high level of cuisine! Every dish is a true masterpiece. All the crew members are very attentive and friendly. We had a wonderful week together. I will definitely come back a third time!</p>
July 23rd to 30th, 2026
<p>The service was incredible—Captain Yannis, Manos, and Paulina were all amazing. But I would like to give special mention to what may have been the highlight of the trip: Chef Savvas.</p><p>He not only created wonderful dishes for both me and our children, but also managed, in a very short time, to delight us with fusion cuisine adapted to our tastes. Our children absolutely loved his food, and we loved it even more.</p><p>Thank you very much for the excellent experience!</p>
July 31st to August 7th, 2026
<p>Savvas the chef was amazing, truly outstanding menus, presentation and especially taste. We picked this boat because of the chef and crew. The service staff took care of all our needs seamlessly including 3 children which can be a challenge. For our 3 generation family of 8 it was our best vacation ever!</p>
Client Comments July 2026
<p>July 5th to July 14th, 2026</p>
Client Comments July 2026
<p>July 5th to July 14th, 2026</p>
Guest Comments June 2026
<p>June 20th to 27th, 2026</p>
Guest Comments June 2026
<p>June 4th to 11th, 2026<br> </p>
Guest Comments June 2026
<p>June 4th to 11th, 2026</p>
Guest Comments May 2026
<p>May 23rd to 30th, 2026</p>
Guest Comments September 2025
<p>16/09/25 - 26/09/25</p>
Guest Comments September 2025
<p>16/09/25 - 26/09/25</p>
Guest Comments September 2025
<p>8/9/25-15/9/25</p>
Guest Comments September 2025
<p>01/09/25-07/09/25</p>
Guest Comments August 2025
<p>25/08/25-31/08/25</p>
Guest Comments August 2025
<p>01/08/25-14/08/25</p>
Guest Comments July 2025
<p>15/07/25-22/07/25<br><br> </p>
Guest Comments July 2025
<p>07/07/25-14/07/25</p>
Guest Comments June 2025
<p>29/06/25 - 06/07/25</p>
Guest Comments June 2025
<p>21/06/25 - 28/06/25</p>
Guest Comments June 2025
<p>21/06/25 - 28/06/25</p>
Guest Comments June 2025
<p>12/06/25 - 19/06/25</p>
Guest Comments June 2025
<p>12/06/25 - 19/06/25</p>
Guest Comments May 2025
<p>30/05/25 - 09/06/25</p>
Client Comments September 2024
<p>21/09/2024-28/09/2024</p>
Client Comments September 2024
<p>21/09/2024-28/09/2024</p>
Client Comments September 2024
<p>02/09/2024-09/09/2024</p>
Client Comments September 2024
<p>02/09/2024-09/09/2024</p>
Client Comments August 2024
<p>23/08/2024-30/08/2024</p>
Client Comments August 2024
<p>13/08/2024-22/08/2024</p>
Client Comments August 2024
<p>02/08/2024-12/08/2024</p>
Client Comments July 2024
<p>24/07/2024-31/07/2024</p>
Client Comments July 2024
<p>07/07/2024-21/07/2024</p>
Client Comments July 2024
<p>07/07/2024-21/07/2024</p>
Client Comments June 2024
<p>29/06/2024-06/07/2024</p>
Client Comments June 2024
<p>29/06/2024-06/07/2024</p>
Client Commnets June 2024
<p>15/06/2024-22/06/2024</p>
Client Commnets June 2024
<p>15/06/2024-22/06/2024</p>
Client Commnets June 2024
<p>06/06/2024-13/06/2024</p>
Client Commnets June 2024
<p>06/06/2024-13/06/2024</p>
Client Comments May 2024
<p>26/05/2024 - 02/06/2024</p>
Client Comments September 2023
<p>12/09/2023-19/09/2023</p>
Client Comments September 2023
<p>04/09/2023-11/09/2023</p>
Client Comments August 2023
<p>23/08/2023 - 30/08/2023</p>
Client Comments August 2023
<p>23/08/2023 - 30/08/2023<br> </p>
Client Comments August 2023
<p>07/08/2023 - 14/08/2023</p>
Client Comments August 2023
<p>07/08/2023 - 14/08/2023<br> </p>
Client Comments July 2023
<p>30/07/2023 - 06/08/2023</p>
Client Comments July 2023
<p>30/07/2023 - 06/08/2023</p>
Client Comments July 2023
<p>19/07/2023 - 22/07/2023<br> </p>
Client Comments July 2023
<p>19/07/2023 - 22/07/2023</p>
Client Comments July 2023
<p>19/07/2023 - 22/07/2023<br> </p>
Client Comments July 2023
<p>10/07/2023 - 14/07/2023</p>
Client Comments July 2023
<p>10/07/2023 - 14/07/2023</p>
Client Comments July 2023
<p>01/07/2023 - 09/07/2023<br> </p>
Client Comments June 2023
<p>15/06/2023 - 22/06/2023</p>
Client Comments June 2023
<p>15/06/2023 - 22/06/2023</p>
Client Comments June 2023
<p>03/06/2023 - 12/06/2023</p>
Client Comments June 2023
<p>03/06/2023 - 12/06/2023<br> </p>
Client Comments June 2023
<p>03/06/2023 - 12/06/2023<br> </p>
Client Comments August 2022
<p>31/08/2022 - 07/09/2022</p>
Client Comments August 2022
<p>31/08/2022 - 07/09/2022</p>
Client Comments August 2022
<p>20/08/2022 - 27/08/2022</p>
Client Comments August 2022
<p>20/08/2022 - 27/08/2022</p>
Overview (6)
Interior (13)
Deck (16)
Main (1)
Yacht Video
<p style="text-align: center;"><strong>Breakfast</strong></p>
<p style="text-align: center;">Teas-Blends of Herbs - Top quality Coffees<br />Smoothies<br />Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey<br />Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon<br />Croissants: Butter, Chocolate<br />Handmade piroski with: potato or minced meat<br />Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie<br />Breads: White, Black, Brioche, Gluten Free<br />Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup<br />Smoked Salmon<br />Cheeses: Graviera, Gouda, Emmental, Feta, Goat<br />Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella<br />Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches<br />Bacon, boiled sausages<br />Dried fruits: apricots, plums, cranberries<br />Nuts: almonds, walnuts, hazelnuts<br />Cereals: oats, chocolate, honey, cornflakes<br />Fresh Juices: Orange, Grapefruit<br />Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt<br />Eggs: Omelet, fried, poached, scramble, boiled, Kayanas</p>
<p style="text-align: center;"><strong>Day 1</strong> <br /><span style="text-decoration: underline;">Lunch</span></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Salad</span><br />Textures of tomato, olive, pickle, onion, cucumber sorbet<br /><span style="text-decoration: underline;">Starter<br /></span>Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle<br /><span style="text-decoration: underline;">Main course<br /></span>Orzo shrimp, goat cheese, confetti cherry tomatoes<br /><span style="text-decoration: underline;">Desert<br /></span>Lemon cream, almond cookie, meringue, honey cells</p>
<p style="text-align: center;"><span style="text-decoration: underline;">Dinner</span></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Salad<br /></span>Rocket, feta, watermelon, pine nuts, radish<br /><span style="text-decoration: underline;">Starter<br /></span>Steamed mussels with fennel, dill, garlic, mustard sauce - ouzo<br /><span style="text-decoration: underline;">Main course<br /></span>Grouper with saffron sauce, greens, cauliflower puree<br /><span style="text-decoration: underline;">Desert<br /></span>Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce</p>
<p style="text-align: center;"><strong>Day 2</strong> <br /><span style="text-decoration: underline;">Lunch</span></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Salad<br /></span>Spinach pie salad, feta, dill, spring onion<br /><span style="text-decoration: underline;">Starter<br /></span>Crab tartare, soy sauce and truffle<br /><span style="text-decoration: underline;">Main Course<br /></span>Iberico pork, hoisin sauce, sweet potato puree<br /><span style="text-decoration-line: underline;">Desert<br /></span>Millefeuille orange, raspberry sauce</p>
<p style="text-align: center;"><span style="text-decoration: underline;">Dinner</span></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Salad<br /></span>Smoked salmon, avocado, cucumber, cottage cheese<br /><span style="text-decoration: underline;">Starter<br /></span>Shrimp tempura, Panko, sriracha mayonnaise<br /><span style="text-decoration: underline;">Main Course<br /></span>Risotto village salad<br /><span style="text-decoration: underline;">Desert<br /></span>Chocolate mousse, caramel sauce, peanuts</p>
<p style="text-align: center;"><strong>Day 3 </strong></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Lunch</span></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Salad<br /></span>Greek salad with feta cheese, fresh oregano, onion pickles, capers<br /><span style="text-decoration: underline;">Starter<br /></span>Shrimp carpaccio, tarama (fish roe) mousse, cream cheese<br /><span style="text-decoration: underline;">Main Course<br /></span>Lamb ribs with percussion, baby potatoes, rosemary<br /><span style="text-decoration: underline;">Desert<br /></span>Milk pudding with ice cream</p>
<p style="text-align: center;"> <span style="text-decoration: underline;">Dinner</span></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Salad<br /></span>Rice noodles, shrimp, black sesame<br /><span style="text-decoration: underline;">Starter<br /></span>Octopus, fava cream, pickles, onion, capers<br /><span style="text-decoration-line: underline;">Main Course<br /></span>Lobster spaghetti, tomato sauce, fresh basil, parmesan<br /><span style="text-decoration: underline;">Desert<br /></span>Cream Brulee with fresh vanilla and ice cream</p>
<p style="text-align: center;"><strong>Day 4</strong></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Lunch</span></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Salad<br /></span>Rice rolls with crab, avocado, cucumber, wasabi cream<br /><span style="text-decoration: underline;">Starter<br /></span>Shrimp dumplings, cucumber pickle, soy sauce, coconut milk<br /><span style="text-decoration: underline;">Main Course<br /></span>Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms<br /><span style="text-decoration: underline;">Desert<br /></span>White chocolate and strawberry chocolate, fresh blueberries</p>
<p style="text-align: center;"><span style="text-decoration: underline;">Dinner</span></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Salad<br /></span>Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala<br /><span style="text-decoration: underline;">Starter<br /></span>Moussaka croquette, béchamel cream, tomato jam<br /><span style="text-decoration: underline;">Main Course<br /></span>Mushroom risotto, fresh truffle<br /><span style="text-decoration: underline;">Desert<br /></span>Tiramisu cream, caramel ice cream</p>
<p style="text-align: center;"><strong>Day 5 </strong></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Lunch</span></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Salad<br /></span>Beetroot, yogurt with orange and asparagus<br /><span style="text-decoration: underline;">Starter<br /></span>Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle<br /><span style="text-decoration: underline;">Main Course<br /></span>Cod, potato and garlic cream, black caviar<br /><span style="text-decoration: underline;">Desert<br /></span>Mango cheesecake, raspberry ice cream</p>
<p style="text-align: center;"><span style="text-decoration: underline;">Dinner</span></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Salad<br /></span>Caspatsio with fresh oregano, feta and watermelon<br /><span style="text-decoration: underline;">Starter<br /></span>Oysters with lemon pearls and tarama<br /><span style="text-decoration: underline;">Main Course<br /></span>Beef fillet, mushrooms, king oysters, pea puree<br /><span style="text-decoration: underline;">Desert<br /></span>Chocolate fudge, with fresh vanilla and ice cream</p>
<p style="text-align: center;"><strong>Day 5 </strong></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Lunch</span></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Salad<br /></span>Okroshka Russian cold soup with dill yogurt and fresh vegetables<br /><span style="text-decoration: underline;">Starter<br /></span>Scallops, Bern Blanc sauce, peas and greens<br /><span style="text-decoration: underline;">Main Course<br /></span>Saute sea bream, bean cream, croutons, cuttlefish ink<br /><span style="text-decoration: underline;">Desert<br /></span>Poached pear, tangerine cream, yogurt ice cream</p>
<p style="text-align: center;"><span style="text-decoration: underline;">Dinner</span></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Salad<br /></span>Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic<br /><span style="text-decoration: underline;">Starter<br /></span>Beef Tartar, fresh truffle, potato chips<br /><span style="text-decoration: underline;">Main Course<br /></span>Spinach ravioli, goat cheese, sauteed chicken, yellow curry<br /><span style="text-decoration: underline;">Desert<br /></span>Churros, savory caramel sauce, strawberries and hazelnuts</p>
<p style="text-align: center;"><strong>Day 7</strong></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Lunch</span></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Salad<br /></span>Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad<br /><span style="text-decoration: underline;">Starter<br /></span>Tuna carpaccio with lid, truffle, tomato seeds<br /><span style="text-decoration: underline;">Main Course<br /></span>Cabbage stuffing with grouper and eggnog biscuit sauce<br /><span style="text-decoration: underline;">Desert<br /></span>Baklava with Aegina peanuts, ice cream</p>
<p style="text-align: center;"><span style="text-decoration: underline;">Dinner</span></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Salad<br /></span>Fresh various shells with lemon dressing<br /><span style="text-decoration: underline;">Starter<br /></span>Kakavia with stone fish<br /><span style="text-decoration: underline;">Main Course<br /></span>Risotto with fresh tomato sauce and red mullet<br /><span style="text-decoration: underline;">Desert<br /></span>Eclairs, vanilla cream and strawberry sauce</p>
<p style="text-align: center;"> </p>
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Cruising Areas: Greece, Greece Aegean, Greece Ionian
September 2026
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