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Kimata

Athens, Greece

67.00 Ft

✦

8 pax

✦

4 cabins

✦

3 crew

5.0, 72 reviews

Cpt. Platsakis Meet the crew

5.0, 72 reviews

€ {{ yachtPricing.toLocaleString('en-US') }}

+ expenses

Inquire

Kimata

Greece

67.00 Ft ✦ 8 pax ✦ 4 cabins ✦ 3 crew

Location:

Greece

Charter date:

Number of guests:

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Weekly Charter Rate: € 42,500

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APA: € {{ yachtExtendedPricing.apa.amount.toLocaleString('en-US') }}

Estimated Charter Total: € {{ (yachtExtendedPricing.total ?? 0).toLocaleString('en-US') }}

All amounts are indicative. Final cost depends on yacht availability, signed contract, actual expenses and applicable tax law. VAT/Tax is based on embarkation port and itinerary. APA is an advance deposit, reconciled against actual costs at the end of the charter.

Send the inquiry

Kimata

Athens, Greece

67.00 Ft

✦

8 pax

✦

4 cabins

✦

3 crew

5.0, 72 reviews

Cpt. Platsakis Meet the crew

5.0, 72 reviews

What this yacht offers

One owners cabin (bed size 1,75m x 2,00m) - and three double cabins (bed sizes 1,55m x 1,95m) all with private bathrooms.

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ACCOMMODATION

Air conditioning

Sun awning

Grill on board

4x Shower

4x Toilets

Deck plan

ENTERTAINMENT

Audio System

Satelitve TV

Board games

WiFi

WATER ACTIVITIES

SUP board

Other toys

Tender Highfield 4,20 with 70 HP engine
SUP (2)
Water Skis (adults and kids)
SeaBobs (one with Seabob Cam) with quick chargers (2)
Kneeboard Jobe (1)
Wakeboard Jobe Maddox (1)
Jobe Binar Towable 3P (1)
Jobe Multi board (2)
Banana (3 seater)
Kayak 2-seater (1)
Fishing gear
Snorkeling gear

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

information

Delight served on deck

+ 7 more

Breakfast

A selection of freshly baked pastries or pancakes, blinis or muffins.
Fresh local, in-season fruit platter.
Variety of yoghurts with chef’s homemade granola.
Freshy squeezed juices & daily smoothie on request.
Plus one hot selection per day:
Cooked breakfast with bacon, fresh herb baked mushrooms & tomatoes.
Eggs (fried, scrambled, poached, frittata, etc.)

Day 1

Welcome Snacks

Selection of Breadsticks.
Marinated olives.
Hummus, taramasalata & tzatziki.
Warm and cold bites, including:
Carob puffs with tarama, shrimp & herbs.
Classic gougères filled with Arseniko Naxou Mornay sauce

Lunch

Fried calamari with citrus aioli and crushed pink peppercorns.
Traditional Greek taramasalata served with warm pita bread.
Traditional Greek grouper plaki, oven-baked with tomatoes, onions, garlic, olive oil, fresh herbs and potatoes.
Seasonal fresh fruit selection.

Dinner

Lentil salad with smoked eel, fresh herbs, and an orange citrus dressing.
Seafood orzo with shrimp, mussels, and calamari, finished with tomato, fennel and extra virgin olive oil.
Lemon curd with almond crumble, crisp meringues, and candied lemon peel.

Day 2

Lunch

Greek salad with ripe tomatoes, cucumbers, olives, onions, and feta cheese.
Tzatziki served alongside sourdough bread.
Traditional Greek moussaka.
Traditional Greek karydopita (walnut pie) served with Greek yogurt infused with citrus notes.

Dinner

Melon, Copa & Comté salad.
Wild boar schnitzel with fresh green apple, remoulade sauce, and creamy mashed potatoes.
Set mastiha custard with almond tuile and poached strawberries.

Day 3

Lunch

Arugula and baby spinach salad with Manouri cheese, balsamic dressing, pasteli, and petimezi.
Traditional Greek "gemista".
Classic galatopita (Greek milk pie).

Dinner

Octopus with fava.
Monkfish with artichoke and cocoa beans, finished with gremolata.
Pavlova topped with berry compote and citrus curd.

Day 4

Lunch – Greek Souvlaki Party

"Politiki" salad with cabbage, carrots, peppers, and a white balsamic glaze.
Selection of grilled meats including pork, chicken, and lamb.
Build-your-own souvlaki accompaniments
Crispy chips
Sliced onions, tomatoes and fresh lettuce
Warm pita breads
Traditional tzatziki.
Loukoumades drizzled with honey and dusted with cinnamon.

Dinner

Steamed mussels with white wine, garlic, and fresh herbs.
Seafood trahanas with clams, bottarga, and extra virgin olive oil.
Set limoncello cheesecake with blackcurrant jam.

Day 5

Lunch

Seabass crudo with blood orange segments and agretti.
Crispy fried halloumi cheese with fig jam.
Lobster pasta.
Greek yogurt pannacotta and honeycomb.

Dinner

Beef tartare with truffle and bone marrow.
Beef fillet with caramelized onion, parsnip, and Bordelaise sauce.
Dulce de leche, banana, pecans, and chocolate crumble.

Day 6

Lunch

Ntakos with capers and Xinomyzithra Kritis.
Deep-fried feta drizzled with honey and sprinkled with sesame seeds.
Whole roast lemonato chicken with fresh herbs and roasted potatoes (kidonates as known in Greece).
Ravani cake served with kaimaki ice cream for dessert.

Dinner

Treviso salad with candied walnuts, Arseniko Naxou cheese, and charred orange dressing.
Lamb chops with artichoke, onion purée, crispy garlic, and a jus made from the lamb bones.
Craquelin choux filled with white chocolate whipped cream ganache, almond crumble, apricot gel and poached apricots.

Day 7

Lunch

Kakavia soup (psarosoupa).
Whole wild sea bream cooked in salt, served with boiled seasonal vegetables dressed with ladolemono.
Watermelon with feta.

Dinner

Yellow summer squash (fritti) served with sauce verte and a drizzle of honey.
Guinea fowl with homemade gnocchi, pastitsada sauce, and carrot purée.
Pistachio crème brûlée.

***All lunches and dinners are accompanied by freshly baked bread.
****A variety of healthy snacks and fresh, light canapés are available upon request.

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Your starting place

Athens, Greece

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Guest Comments June 2026

21/06/26 - 28/06/26

Guest Comments June 2026

13/06/26 - 20/06/26

Guest Comments June 2026

13/06/26 - 20/06/26

Guest Comments May 2026

23/05/26 - 30/05/26

Guest Comments May 2026

15/05/26 - 22/05/26

Guest Comments September 2025

27/09/25-04/10/25

Meet your crew

1 / 3

Meet your crew

Captain: George Platsakis

Captain George Platsakis brings a powerful blend of maritime expertise and high-level operational leadership to Kimata, shaped by a long career guiding teams and managing complex operations before devoting himself fully to luxury yachting. As an accomplished Yacht Captain, he excels in command and navigation, crew coaching, and delivering personalized, authentic guest experiences throughout the Greek islands. Known for his calm authority and meticulous attention to detail, George ensures seamless charter execution through strong strategic planning, budgeting, and logistics management. His strengths in communication, discretion, and crisis handling foster both a safe environment and an exceptional level of hospitality on board. Dedicated, guest-focused, and highly professional, Captain George embodies the refined leadership and warm Greek hospitality that define a five-star sailing experience.

Chef: Anna Kourtelli

Chef Anna is a young and talented Culinary Arts Technician with a professional qualification from a renowned school in Athens, Greece. She has 4 years of experience in the yachting industry, including the past 3 years working on charter catamarans in the Cyclades, where she has been responsible for preparing and presenting meals while maintaining high standards of quality, service, and attention to detail. Her culinary expertise includes Greek and Mediterranean cuisine, seafood, international dishes, brunch, and pastry, complemented by experience in restaurants and luxury hotels in Greece and Switzerland. Anna enjoys working with fresh, quality ingredients and creating flavorful, beautifully presented dishes tailored to her guests’ preferences. Organized, versatile, and adaptable, she understands the unique demands of charter life and takes pride in creating a relaxed and memorable dining experience on board. She speaks Greek and English fluently, German and some Russian.

Deck/Stew: Nikolaos Kolomtsas

Nikolaos Kolomtsas brings a strong blend of seamanship, hospitality, and guest-focused service to his role as Deckhand/Stew aboard Kimata. With extensive experience in daily cruises and transfers in Paros and the Cyclades, including time as a skipper, deckhand, and bartender on traditional caiques, Nikolaos is confident on deck and highly attentive to onboard operations. His background spans many years in high-end seaside and city restaurants across Greece, where he served as head waiter and bartender, refining his service standards, communication skills, and ability to anticipate guest needs. Complementing his maritime and hospitality experience, Nikolaos has worked in sales, marketing, and operations roles, giving him a professional, organised, and solution-oriented mindset. Passionate about food, service, and the sea, he is known for his adaptability, teamwork, and calm presence under pressure, making him a valuable all-rounder who enhances both the operational efficiency and guest experience onboard.

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George Platsakis

Anna Kourtelli

Nikolaos Kolomtsas

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