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starting at
€17,000/week
SPECIAL OFFER
30% discount for any week long charter October 20-31, 2024.
FOR SAIL is a Lagoon 56ft sailing catamaran offering crewed yacht charters in the Greek Isles.
“FOR SAIL” is a Lagoon 56ft luxury crewed catamaran with 5 en-suite spacious cabins, perfect for groups of up to 10 guests. A luxurious catamaran with all the advanced features of the famous Lagoon manufacturer that will exceed your expectations in terms of comfort and style! Accommodations are 4 Queen and 1 Twin cabin with bunk beds. All cabins have private ensuite facilities.
With an impressive sense of space in every area, from lounging in the salon and galley areas to relaxing on the flybridge or dining in the vast aft cockpit. The cabins are spacious with storage areas for guests, ensuring maximum comfort and privacy. From her lovely flybridge and al fresco dining area to her shaded spaces on the main deck and the sunbathing trampolines forward, she covers every base for relaxation and entertainment.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Your Crew
CAPTAIN IRAKLIS
Captain Iraklis always remembers himself at sea onboard a sailboat or a windsurf board. He started at the age of 7 sailing dinghies and from 18 years old, larger offshore sailing boats taking part in numerous coastal races and Aegean Sailing Rallies. Over the years he managed to turn his hobby into a full-time commitment, working as a captain onboard a 57ft sailing yacht, combining his sailing knowledge with traditional Greek hospitality. For the last two years, he has also worked as a Yacht Broker, managing different types of boats and handling chartering operations for commercial yachts. He holds a bachelor’s degree in General Business Management from the Southeastern American College of Greece. He finished 2nd at the 2000 sailing offshore championship and 6th at the 2002 European offshore sailing championship.
CHEF DIMITRIS
Dimitris is an accomplished security professional with experience in safety and security management, risk assessment, and critical incident management. He has 5 years of military background and more than 10 years of firsthand experience in the security industry in hostile areas. He is a multi-task person who loves exploring new challenges. His Culinary experience includes:
Chef / Cook A’ in various restaurants in Athens & Mykonos between 2001-2004
Chef for daily cruises and weekly charters aboard a 56 ft sailing yacht for up to 12 guests Aiolis (May – September 2022)
STEWARDESS/HOSTESS SARA
Sara is an energetic self-starter individual with extensive experience in the hospitality industry. She is hard-working, organized and is always eager to interact with all types of people to bring positive energy and poise aboard the boat. She has a Ph.D. in International Criminal Justice from the University of Florida. English is her native language and she also speaks some basic French, Spanish & Russian.
Cuisine
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BREAKFAST
- Tea, coffee, fresh juices, milk (dairy, almond, and/or oat)
- Fresh bread, toast, local honey, jams, tahini, peanut butter, other spreads
- Greek yogurt or coconut yogurt, homemade granola, honey, nuts
- Smoked salmon, koulouri bagel, cream cheese, capers
- Oatmeal, fresh and dried fruits, honey, nuts
- Eggs, fried, scrambled, omelet
- Croissants, salty and sweet
- French toast, pancakes
- Cheese and meat platter
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SALADS
- Green beans, cherry tomatoes, creamy
- Messinian Sfela cheese, balsamic vinegarette
- Mixed greens salad, grilled Manouri cheese, pistachio from Aegina, cranberries
- Rocket salad, parmesan, pine nuts, sundried tomatoes, honey vinegarette
- Politiki salad, white and red cabbage, carrot, Florina peppers, vinegarette
- Black-eyed peas, onion, olives, bell peppers, oregano, tangy vinegarette
- Dakos salad, cherry tomato, carob rusks, creamy Cretan cheese
- Greek Salad, tomato, cucumber, onion, feta, oregano, EVOO
- Beetroot salad, carrots, garlic, thyme, crumbled feta
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STARTERS
- Shrimp saganaki
- Steamed mussels
- Grilled halloumi or talagani cheese
- Tzatziki, Greek yogurt, garlic, cucumber
- Marinated octopus, vinegar, Greek herbs
- Tirokafteri, creamy feta, chili pepper flakes
- Apaki, Cretan smoked pork, balsamic cream
- Dolmadakia, stuffed grape leaves, rice, herbs
- Bougiourdi, baked feta, sweet peppers, red chili flakes
- Fava from Santorini, pureed yellow split peas, onion marmalade
- Crispy potatoes, Mani siglino smoked pork, creamy smoked cheese sauce, fried egg
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MAIN COURSE
- Souvlaki or gyros, pork or chicken, fried potatoes, fresh vegetables, pita bread
- Gournopoula sandwich, crispy Messinian pork, feta cream, toasted bun
- Spetsofai from Pilio, traditional sausage, sweet peppers, tomato sauce
- Stewed rooster, red wine sauce, Messinian pasta, Mizithra cheese
- “Pastitsio”, bucatini pasta, braised beef, Graviera cheese bechamel
- Gemista, stuffed bell peppers, rice (vegetarian or ground beef)
- Soutzoukakia smyrneika, meatballs, red sauce, rice, cumin
- Keftedes, seasoned meatballs, fried potatoes
- Slow-roasted lamb, rosemary, potatoes
- Fish soup
- Seafood pasta, shrimp, salmon, or mixed
- Stuffed Calamari, haloumi, tomato, basil, ouzo
- Tuna tartare, avocado, garlic, chili pepper, and capers
- Bacaliaros, Greek fish and chips, garlicky potato mash
- Grilled catch of the day, seabream or seabass, vegetables
- Shrimp or seabass ceviche, lime and orange zest, ginger, garlic
- Cuttlefish or octopus stifado, pearl onions, red wine tomato sauce
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DESSERT
- Cheesecake
- Panna cotta
- Cheesecake
- Rice pudding
- Seasonal fruit plate
- Chocolate salami mosaiko
- Greek yogurt, fruits, nuts, local honey
- Traditional Greek sweets, baklava, kataifi, galaktoboureko
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