ChristAl MiO | Greece | Power Catamaran

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starting at

€34,000/week

+ EXPENSES

Pricing Availability Inquire

Location: Varied

67 ft Power Catamaran

Accommodates up to 10

1 King & 4 Queen Cabins

Great for a Large Group

ChristAl MiO is a 67 ft Fountaine Pajot power catamaran with luxury accommodations for 10 guests.

ChristAI MiO combines all the strengths of a power catamaran with Fountaine Pajot’s extensive experience producing award-winning motor yachts and luxury catamarans. The Power 67 is the Flagship model of Fountaine Pajot’s Motor Yacht range and boasts all the signature features of the shipyard’s highly acclaimed lineup, yet has also inherited the luxury, space, and elegance. Accommodations for 10 in a king master and 4 queen bed cabins all with private bathrooms. Each cabin is equipped with a TV and video.

ChristAI MiO is synonymous with uncompromising luxury where space and comfort equate with elegance and dynamic vision she has distinctive slender thoroughbred lines and a contemporary, more rounded asymmetric interior style in keeping with the latest trends. The yacht has been designed with expansive entertaining and relaxation spaces inside and out while assuring uncompromising standards of safety and performance[...]

Featured Highlights

Jacuzzi

Beautiful Flybridge

Aft Deck Dining

Luxurious Cabins

Photo Gallery

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Cuisine

BREAKFAST
- Fruit Salad Composed of Greek seasonal and tropical fruits
- Egg preparations: Variety of omelets, scrambled, fried, boiled, and poached.
- Kayanas (eggs in fresh tomato sauce with feta cheese)
- Toasties/Artisanal Sourdough bread
- Avocado Toast
- Variety of Crepes (sweet or savory)
- Pancakes with maple syrup/praline/fresh fruit
- Croissants (butter/chocolate)
- Puff pastry (cheese/spinach/sausage)
- Cakes (vanilla/cocoa flavored, Banana bread with caramelized bananas)
- Greek yogurt with fresh fruit, cereal, honey, or marmalade
DAY 1

Lunch

Traditional Greek salad seasoned with oregano-scented olive oil
Fava bean cream with caramelized onions and capers
Creamy classic “Tzatziki” salad
Slowly roasted tender lamb leg, caramelized with garlic glaze and baby potatoes.

Dinner

Artichoke hearts filled with dill-scented fava cream, topped with bottarga
Burrata salad with wild rocket leaves, baked beetroot, orange fillets, balsamic cream, and basil gel
Sea bream fillet with sautéed Greek wild herbs

Dessert of the day

Nut mix-filled Baklava with pistachio ice cream
DAY 2

Lunch

“Agioreitiki” Smoked Eggplant salad (Monastery recipe from Holy Mountain Athos)
“Politiki” salad, with red and white cabbage, carrot, raisins, and pomegranate kenels
“Travichtes” (pulled dough pies), topped with tomato jam scented with thyme and grated feta cheese
“Lachanodolmades” (Cabbage leaves stuffed with beef mince, rice, and herbs) in a creamy egg-lemon sauce

Dinner

“Mediterranean” salad with mixed Lola lettuce, iceberg, cherry tomatoes, and pita croutons, dressed in a green herb vinaigrette, and grilled manouri cheese.
Sea bass ceviche with mango, chili peppers, and red radish
Lobster linguine with bisque sauce

Dessert of the day

Key lime pie
DAY 3

Lunch

“Dakos” salad with barley and carob rusk, tomato, feta, and black olives
Eggplant croquettes with “katiki” cream cheese sauce
Traditional “Moussaka” in a pot

Dinner

Beetroot salad with mango, cream cheese, walnuts and Valeriana leaves dressed in balsamic vinegar sauce
Grilled Calamari stuffed with lemon and dill flavored rice
Salmon fillet grilled, with poached fennel, orange and grilled asparagus

Dessert of the day

Chocolate tart, topped with butterscotch cream and forest fruit
DAY 4

Lunch

Rich Potato salad with eggs, carrots, pickled cornichons, and mustard mayo sauce
“Arancini” with wild mushrooms on beetroot sauce, topped with black garlic yogurt
Free-range chicken cooked “sous vide” with mixed salad, dressed in a honey mustard vinaigrette

Dinner

Watermelon salad with feta cheese, spearmint, and lime-marinated sweet onions
Sourdough bread bruschetta with tarama cream and bottarga
Grouper fillet marinated in citrus zest, with celeriac purée and lemon mayonnaise

Dessert of the day

Masticha scented panna cotta, topped with sour cherry coulis or
Rose geranium (Pelargonium graveolens) scented panna cotta, topped with quince conserve
DAY 5

Lunch

Creamy “Trachanas” with feta cheese, tomato, and spearmint
Fried feta cheese wrapped in “fillo” pastry, with honey and sesame
Strawberry Salad with iceberg, Lola lettuce, mozzarella and walnuts dressed in strawberry vinaigrette
“Soutzoukakia” Meatballs with mixed pork and beef mince scented with cumin in a rich tomato sauce with jasmine rice

Dinner

“Green Goddess” salad with Chinese cabbage, cucumber and Smith apple, dressed in a sour avocado sauce
Octopus tentacles, slowly glazed in a balsamic vinegar sauce scented with thyme and bay leaves
Squid ink shrimp risotto with fennel and bottarga powder

Dessert of the day

Basque cheesecake
DAY 6

Lunch

Beef tartare with Dijon mustard, pickled cucumber, and Parmesan biscuit
Raw young zucchini salad, with carrots, spearmint, and lemon sauce
Grilled “Pleurotus” mushrooms with balsamic vinegar cream
Ribeye or Beef Fillet steak with potato terrine and fried leek sticks

Dinner

Wakame salad with ponzu sauce and sesame seeds
Quinoa salad with cashew nuts, cranberries, goji berries, raisins, and rocket in a yuzu-citrus ponzu sauce
“Gyoza Shrimp” (pan-cooked dumplings), filled with shrimp and scallops, Chinese cabbage, and spring onion with roasted sesame oil and soya-yuzu sauce
Variety of sushi rolls

Dessert of the day

Semifreddo yuzu with pistachio crumble and lemon curd
DAY 7

Lunch

Grilled vegetables terrine with eggplant, zucchini, carrots, red and green peppers, and raisins
“Tzatziki” avocado, scented with mint and cilantro
Slowly cooked Pork neck, scented with black garlic and rosemary, creamy potato mash

Dinner

Black-eyed beans “Piage” salad, with vegetables and herbs
Sautéed Scallops over grilled Pineapple slices, with vanilla-scented olive oil and mango chutney
Tuna fillet with lemon sauce, dill, and spring onion, white rice

Dessert of the day

Pavlova with forest fruit coulis, filled with white chocolate namelaka cream

Alternative Desserts

Chocolate cheese cake, topped with caramelized nuts.
Walnut pie with “Kaimaki” ice cream

The fine points

Pricing
Season Start Date End Date Price Expenses VAT
2026 06/01/2026 06/30/2026 €43,000 25% 6.5%
2026 07/01/2026 08/31/2026 €48,000 25% 6.5%
2026 09/01/2026 09/30/2026 €43,000 25% 6.5%
2026 10/01/2026 10/31/2026 €34,000 25% 6.5%
WINTER SEASON (October to March)
Weekly rate EURO 70000 + APA 25% + VAT 14%

PRICE INCLUDES:
- The charter rate shown includes the use of the charter yacht, professional crew, and onboard equipment
- Water Sports gear and activities
- Air Conditioning
PRICE DOES NOT INCLUDE:
- VAT and taxes
- All other daily expenses will be covered with an Advanced Provisioning Allowance (APA). This is typically 25%-40% of the charter fee, which can vary according to the yacht type, itinerary, and possible charter requests and requirements. The APA payment is collected with the final balance
- APA expenses include fuel for both the yacht and tender, provisions, marina fees, moorings, airport transfers, cruising permits, canal fees, scuba diving, onshore excursions, electronic communications, and local taxes
- Your yacht will be fully fuelled and provisioned, according to your preferences, when you step onboard. The Captain will keep all receipts, along with a running log of expenses, which can be viewed at any time during your charter
- Any APA that has not been spent will be returned to you at the end of the charter. If expenses exceed the APA during your charter, additional funds will need to be submitted. Your captain will update and advise you if any further payment is required. This will need to be paid before you disembark
- Crew Gratuity is separate and is typically 10%-15% of the charter rate. This should be given to your captain at the end of your charter
Availability
Availability
Highlighted dates are booked, on hold, or unavailable. We may be able to challenge the dates on hold. Please contact us for details. All other dates not highlighted are available. You can use the arrow icons to navigate through the months.
Dates Color Key
If no color is noted on calendar or in the detailed list below, the dates are available for your charter
- Booked (Booked by another client group already)
- Hold (Held by another client group, not yet booked, and can be challenged)
- Unavailable (Blocked out by the Owner and unavailable to challenge)
- Transit
Amenities
- Air conditioning and fans
- Watermaker and generators
- Jacuzzi
- 6 TVs (5 in the cabins and 1 in the salon)
- WiFi
- Surround System
- BBQ
- Icemaker
- 5 Hairdryers
- Iron/steamer
- Bathrobes for each guest
- Slippers
- Filtration System for Purified Water (mineral & sparkling water)
- Defibrillator & Oxygen
- Wine cooler (27 bottles max)
- Laptop
- Printer
- Board games
Specifications
- Model: Fountaine Pajot Catamaran
- Year: 2020
- LOA: 67′
- Beam: 32′
- Draft: 7′
- Engines: 2 X VOLVO D6 480HP
- Flag: Greece
Tender & Water Toys
- Rigid inflatable boat w/ 60 hp outboard engine
- 2 Standup paddleboards
- 2 Kayaks – 2-seated
- Wakeboard
- Water ski adults
- Water ski kids
- 2 SeaBobs
- 2 Inflatable donuts
- Fishing gear
- Snorkel gear
- Baby life jacket
Crew

CAPTAIN GEORGE

George Bastis is a highly experienced Greek Captain with more than a decade of professional involvement in private yachting and charter operations. He holds an MCA Master 200 GT Certificate of Competence and RYA Yachtmaster Offshore, with extensive command experience on sailing and motor yachts up to 80 feet. Throughout his career, he has served as a captain in premium charter environments, overseeing all navigational, operational, and technical aspects of vessel management while ensuring full compliance with international safety standards. George combines strong seamanship with a hands-on, detail-oriented approach to yacht maintenance and crew coordination. His background also includes project and yard management roles, giving him a comprehensive understanding of vessel upkeep, refits, and operational efficiency. Recognized for his professionalism, clear communication, and guest-focused mindset, he is committed to delivering safe, smooth, and memorable yachting experiences.

CHEF NIKOLAOS

Nikolaos serves as the onboard Chef of catamaran Christal Mio, offering a refined culinary experience rooted in both creativity and scientific precision. He holds formal culinary training alongside an MSc in Applied Biomolecular Technology, which allows him to approach cuisine with a deep understanding of ingredients, techniques, and quality control. With proven experience in yachting and high-demand service environments, Chef Nikolaos specializes in Mediterranean, Italian, and international cuisine, including vegan and dietary-specific menus. He is highly skilled in menu planning, provisioning, and efficient galley management, ensuring consistency, safety, and excellent presentation throughout each charter. Detail-oriented, adaptable, and guest-focused, Chef Nikolaos works closely with the crew to deliver a seamless onboard dining experience that enhances every voyage aboard Christal Mio.

STEWARD DIANA

Meet Diana Iaccarino, Stewardess aboard Christal Mio. Originally from Naples, Italy, and now residing in Tarifa, Spain, Diana brings a natural blend of Italian warmth and Spanish flair to her role on board. With a background as an officer cadet, she offers strong maritime knowledge, professionalism, and a genuine passion for life at sea. Her multicultural experience, attention to detail, and positive, hardworking attitude allow her to deliver attentive, high-standard service while enhancing the overall guest experience. Fluent in Italian, Spanish, and English, Diana communicates effortlessly with international guests, ensuring a welcoming, seamless, and memorable sailing experience aboard Christal Mio.

DECKHAND FRANCESCO

Francesco is a highly dedicated and experienced maritime professional with a strong background in yacht operations, navigation, and deck management. With over four years of industry experience, he brings a proactive and detail-oriented approach to maintaining the highest safety and operational standards on board. Known for his strong work ethic and calm, professional demeanor, Francesco supports all deck operations with efficiency and precision while contributing to a positive and productive team environment. His experience working with high-profile guests has refined his service skills, ensuring discretion and exceptional guest care at all times. Fluent in English, Italian, and Spanish, he communicates confidently with both crew and guests from diverse backgrounds, making him a valuable asset to M/Y Christal Mio.
Cabin Layout
Reviews

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Epic Yacht Charters
Average rating:
23 reviews
April 2026 Charter Guests
Apr 14, 2026
by April 2026 Charter Guests
Top Notch
We had such a restful trip with gorgeous anchorages and beautiful food! The crew was welcoming and gave great service. The presentation of the food and variety was amazing! Everything was top notch!
Charter Guests, October 2024
Oct 5, 2024
by Charter Guests, October 2024
Amazing
This was the most amazing crew and trip. Cant wait to come back!
Charter Guests, October 2024
Oct 5, 2024
by Charter Guests, October 2024
Extraordinary!
The crew made this experience extraordinary! We will never forget this week.
Charter Guests, Sept 2024
Sep 17, 2024
by Charter Guests, Sept 2024
Perfect!
The whole crew was amazing. The way they worked together - like a family - Perfect!
Charter Guests, Sept 2024
Sep 5, 2024
by Charter Guests, Sept 2024
Exceeded all Expectations!
We had a wonderful stay!!!! Everything exceeded all of our expectations!
Charter Guests, August 2024
Aug 4, 2024
by Charter Guests, August 2024
The Best
We have been on many yachts and this was the very best crew we have ever had. Chef is an artistic genius - the food was amazing. Everything was fantastic. We would love to charter again with this wonderful crew.
Charter Guests, August 2024
Aug 4, 2024
by Charter Guests, August 2024
Far and Beyond Expectations
We honestly could not have had a better crew. This charter was far and beyond expectations in every way and truly could not have had better.
Charter Guests, August 2024
Aug 4, 2024
by Charter Guests, August 2024
Amazing Vacation
We had the best food ever and the best crew. Truly the kindest crew, we can't tell you how much they cared about us and the boat. Thank you so much for an amazing vacation.
Charter guests, June 2024
Jun 22, 2024
by Charter guests, June 2024
Amazing Crew
Wonderful yacht, amazing crew! so much love for the ChristAl MiO. Thank you.
Charter Guests, June 2024
Jun 22, 2024
by Charter Guests, June 2024
The Best Crew
The crew absolutely made the trip for us. We love them! Thank you so much.
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Season	Start Date	End Date	Price	Expenses	VAT
2026	06/01/2026	06/30/2026	€43,000	25%	6.5%
2026	07/01/2026	08/31/2026	€48,000	25%	6.5%
2026	09/01/2026	09/30/2026	€43,000	25%	6.5%
2026	10/01/2026	10/31/2026	€34,000	25%	6.5%

Epic Yacht Charters provides the most updated information on yachts available but cannot guarantee any details are 100% correct until we verify with the specific yacht.

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ChristAI MiO

Fountaine Pajot

Power Catamaran

Are You Ready to Start Your Journey?

Team Epic

Make an inquiry

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€34,000/week

ChristAl MiO is a 67 ft Fountaine Pajot power catamaran with luxury accommodations for 10 guests.

Featured Highlights

Photo Gallery

Cuisine

BREAKFAST

DAY 1

DAY 2

DAY 3

DAY 4

DAY 5

DAY 6

DAY 7

The fine points

Pricing

PRICE INCLUDES:

PRICE DOES NOT INCLUDE:

Availability

Availability

Amenities

Specifications

Tender & Water Toys

Crew

CAPTAIN GEORGE

CHEF NIKOLAOS

STEWARD DIANA

DECKHAND FRANCESCO

Cabin Layout

Reviews

Ready to Dive In?

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