ChristAI MiO
Exquisite Comfort!
Catamaran
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Michelle Heyns
+1 (954) 543-1270[email protected]
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starting at
€33,000/week
Greece
76 ft Power catamaran
Accommodates up to 10
1 King & 4 Queen ensuite cabins
Great for a large group
ChristAl MiO is a 76 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.
Her large cockpit is designed for unforgettable social occasions, opening fully onto the lounge with several sunbathing spots, a galley with a plancha grill, and a dining set to cater to a large number of guests. Her vast Flybridge, foredeck with Jacuzzi, and Owner suite are simply remarkable and all enjoy direct access from the salon. The Owner’s cabin suite is a dedicated private apartment featuring a capacious dressing room with a sofa. An exclusive door to the front Cockpit provides convenient exterior access while retaining privacy, and the Owner’s bathroom epitomizes luxury at sea with a spectacular walk-in shower and designer twin vanities.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please inquire!
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Layout
Your Crew
CAPTAIN THEO
Theo began Offshore Racing School in 1992 and progressed over the years to become an Offshore Sailing Instructor from 2003-2008. He raced intensively in Greece from 2007-2014 before taking his passion for sailing to yacht charters.
He holds an RYA Yacht Master Offshore, RYA Marine Radio Short Range, ENAK First Aid, and STCW Basic Safety Training. Along with sailing, he is active in scuba diving, spearfishing, cycling, Shotokan Karate, and photography. In his previous professional life, Theo was an Architectural Engineer. His professionalism, calm character, and reliability make him the perfect captain to take your clients on the trip of a lifetime! He speaks Greek and English fluently.
CHEF GEORGE
George was born in 1995 and is originally from Athens. He began his culinary career in 5-star hotels throughout Greece. He is a young and ambitious chef with over 8 years in dynamic, busy, and demanding cooking environments. He has been a private chef for families and was the chef on several luxury motor yachts. George draws his inspiration from the sea and the local Greek produce and products. He is passionate about creating tasty dishes with a modern Greek flare. He has completed several additional cooking seminars which include Chocolate and art craft, superfoods and sous vide cooking. he looks forward to an incredible summer onboard Christal Mio welcoming guests and creating an unforgettable holiday in the gorgeous Greek Islands.
Languages: Greek and English (fluent)
DECKHAND PANAGIOTIS
Panagiotis is from Greece and he’s a passionate sailor and team member. After graduating in Civil Engineering in 2012 from the University of West Attica, he began sailing as a hobby. Over the years, while he was working as a Civil Engineer, he competed in many regattas and various sailing races. During this time, he decided to follow his love of sailing and initially began work in yacht maintenance and base operations. With his goal of becoming a captain in the future, he joins Christal Mio as their deckhand. With his previous experiences, he is perfect to assist the crew in the operations of the yacht. Always ready to help, Panagiotis is excited to welcome guests and offer an exceptional charter in the gorgeous Greek islands.
Languages: Greek (native); English (fluent)
STEWARD/DECKHAND KARANICOLAS
Karanicolas was born in Greece in 1995 and has been working in the yachting industry for the past seven years. He is wonderful with guests always paying attention to detail. He is hard working and goes above and beyond to make your experience on Christal Mio unforgettable.
Languages: Greek (native); English (fluent)
Cuisine
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BREAKFAST BUFFET
- Tea/ All types of Coffee
- Fresh juices
- Milk: Almond, Coconut, Milk full/low fat
- Greek yogurt
- Honey seasonal flavors
- Jams: Strawberry, Apricot, Fig, Berries
- Bread: White/black Toast, Sourdough
- Croissants: Chocolate, Butter
- Cheeses Plateau
- Cold Cuts: Greek Salami, Turkey, Ham, Mortadella,
- Prosciutto
- Nuts: Walnuts, Almonds, Hazelnuts
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BREAKFAST PLATES
- “Strapatsada” fresh tomato with eggs and feta cheese
- “Tiganites” Greek pancakes with feta cheese and organic fir honey
- Omelet with beef sausage and baby potato
- Shakshuka eggs
- Croque Madame
- Eggs: scrambled, boiled, omelet, or fried eggs of your choice
- Greek yogurt with organic thyme honey and walnuts
- Pancakes with maple/chocolate/honey and berries
- Acai berries bowl
- Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie
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LUNCH
DAY1:
- Salad
“Almyra” greens boiled with lemon - Starters
Fresh-Fried Squid with Tartar Sauce
“Ntolmadakia”: vine leaf with herbs and rice - Main Course
Sea Bream with Lemon and Olive oil sauce side of greens - Desert
Seasonal fruit
DAY2:
- Salad
“NtakoSalad” with pickle crithmum - Starter
“Spetsofai”: sausages with slow-cooked peppers - Main Course
Chicken fillet sauté with mustard sauce side of rice - Dessert
Ice cream
DAY3:
- Salad
Black-eyed beans salad - Starter
Fried eggplant with hummus - Main Course
Stuffed zucchini with egg lemon sauce - Dessert
Seasonal fruit
DAY4:
- Salad
“Politiki” – Red and white cabbage, carrot, vinegar sauce - Starters
Zucchini balls& Tzatziki - Main Course
Greek traditional “Mousaka”
DAY5:
- Salad
Quinoa salad with Lemon vinaigrette - Starter
Shrimps “Saganaki” - Main Course
Stuffed tomato and pepper with rice - Dessert
“Galaktompoureko”
DAY6:
- Salad
Fusilli salad with caper and sun-dried tomatoes - Starter
Fried Feta with thyme honey and sesame - Main Course
Slow-cooked octopus with fava beans salad and lemon butter sauce
DAY7:
- Salad
Greek salad with caper leaves
“Tirokafteri”: Cheese mix - Starter
“Talagani” cheese with tomato marmalade - Main Course
Slow-cooked lamb leg in the oven with aubergine puree and demi-glace sauce - Dessert
Pavlova ice cream
- Salad
-
DINNER
DAY1:
- Salad
Greek Salad - Starter
Aubergine with tomato sauce and feta cheese on top - Main Course
Stuffed chicken roll with chestnut, mushroom side of baby potatoes - Desert
Baklava with pistachio mousse
DAY2:
- Salad
Mix green salad, Pomegranate vinaigrette, Cherry tomatoes, Pine nuts - Starter
Ceviche Sea bass, Citrus fruits, Chilly peppers, Basil oil - Main Course
Orzo with Shrimps - Desert
Mille-feuille
DAY3:
- Salad
“Caprese” colorful cherry tomatoes with mozzarella and fresh basil leaves - Starters
Charcuterie
Bruschetta with sweet and sour onions - Main Course
Mushroom risotto with truffle oil - Dessert
Tiramisu
DAY4:
- Salad
Potato salad - Starter
Stuffed portobello mushrooms with “apaki” and greens - Main Course
“Giaourtlou” – pita bread with kebab and tomato sauce - Dessert
“Ravani” with Mastic ice cream
DAY5:
- Salad
Beetroot salad with “anthotiro” (white cheese) - Starters
Pita bread, Potato wedges, Mixed vegetables
Grilled haloumi cheese with fig marmalade - Main Course
Barbecue night – Mixed grilled meat - Dessert
Yogurt with three kinds of sweet preserves
DAY6:
- Salad
Tuna niçoise salad - Starter
Cheese balls with beetroot sauce - Main Course
Grilled salmon with black wild rice and saffron sauce - Dessert
Valrhona chocolate souffle with Madagascar vanilla ice cream
DAY7:
- Salad
Burrata salad - Starter
Codfish Croquette with garlic mayo - Main Course
Lobster with lemon, olive oil sauce, and spinach rice - Dessert
Berry cream tart with strawberry sauce
- Salad
