Kimata
Extremely Stylish!
Catamaran
Are You Ready to Start Your Journey?
I am happy to assist you in your search. Please call or email me.
Michelle Heyns
+1 (954) 543-1270[email protected]
Make an inquiry
By sending us an inquiry you consent to being contacted by Michelle for the above interests. To view our Privacy Policy please click here.
Print this page
Please click to
This might take up to 20 seconds.
Download PDF
Please click to
This might take up to 20 seconds.
starting at
€30,500/week
Greece
67 ft sailing catamaran
Accommodates up to 8
4 Queen ensuite cabins
Great for a group
KIMATA is a Fountaine-Pajot 67 sailing catamaran offering crewed yacht charters in the Greek Isles.
KIMATA is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with a jacuzzi; are just some of her hallmark features. Experience the exhilaration of sailing or simply relaxing on the decadent lounges or sunbathing beds. Her stunning interior is boldly modern and incredibly spacious to deliver the ultimate in comfort and luxury. She accommodates 8 guests in four cabins – one owner’s suite and 3 queen bed cabins all with private bathrooms.
The flybridge together with the forward deck offers plenty of space for sunbathing and relaxing and the aft cockpit is a great area for socializing and alfresco dining. Our crew consisting of a captain, hostess, and chef will look forward to pampering guests on board without leaving any wish unfulfilled.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Layout
Your Crew
CAPTAIN STAVROS
Captain Stavros, born on November 27, 1978, embarked on his sailing journey at the young age of 7, and since then, sailing has become an integral part of his life. This early initiation has provided him with extensive experience, allowing him to actively participate in numerous sailboat racing events and regattas. With a solid foundation as a sailing instructor, Captain Dritsas prioritizes the safety of Guests, Crew, and the vessel above all else. His exceptional engineering skills, coupled with a background as a mechanic-electrician, provide him with the expertise to address and assist in mechanical operations on board. Known for his high adaptability to various situations and demands, he maintains excellent communication with both guests and his crew.
CHEF THEMIS
Themis, born in 1991 and a graduate of Le Monde Athens Institute, is a passionate and hardworking individual with more than 12 years of experience in the hospitality and restaurant sector. With a solid foundation of three years in the yachting industry, he has honed his skills as a sous and head chef in various establishments across Athens, Santorini, and Rhodes. Themis eagerly anticipates welcoming guests on board Kimata and sharing his culinary expertise, particularly in Greek and Mediterranean cuisine. Fluent in English and unfailingly polite, Themis possesses a lovable personality, ensuring that he will go above and beyond to create unforgettable vacation experiences for all.
DECKHAND NIKOS
Nikos was born in 1974 in Athens, Greece where he lives today with his wife and family. For 9 years, he owned a restaurant in Athens and has also worked as a Sous Chef. His sailing experience began in 1993- he holds both his sailing and motorboat licenses. With his passion for the sea, he joined the yachting world a few seasons ago as a deckhand and this year is his second season on board Kimata. In his free time, he loves to spend time with his family, cook, play basketball, and head off sailing with friends.
Languages: Greek and English (fluent)
Cuisine
-
BREAKFAST
- Fresh juices
- All types of eggs
- Variety of jams with or without sugar
- Variety in the bakery (traditional, whole grain, corn)
- Bread with tahini, pine honey, peanut butter
- Different types of cereals
- Yogurt with fresh fruits
- Pancakes, waffles, donuts, and crepes
-
SALADS
- Greek salad with dakos bites and feta cheese
- Baby spinach salad with marinated chicken breast grilled and flavored with herbs and vinaigrette sauce
- Sole meuniere with asparagus and beetroots
- Crust leaf nests stuffed with feta cheese with honey sesame and poppy seed
- Rocket salad with lettuce, finocin, cherry tomatoes with parmesan flakes and lemon sauce flavored with Greek herbs
- Radicios, green Lola ,red Lola, iceberg, pomegranates walnuts with sauce vinaigrette flavored with thyme
- Salad tomato mozzarella and homemade pesto basil
- Kinoa salad with grilled vegetables and vinaigrette sauce flavored with orange
- Green salad spinach, iceberg, Lolo green ,katiki, domokou cheese flavored with pesto from dried tomato
- Salad with lettuce, avocado, cherry tomatoes, grilled shrimps with spicy lemon sauce
- Salad with lettuce, avocado, cherry tomatoes, grilled shrimps with spicy lemon sauce
- Lentils salad with grilled vegetables cherry tomatoes confi and grilled manouri cheese
- Caesar salad with white spicy sauce and parmesan flakes
- Cretan dakos bites with olive oil fresh squeezed tomato and goat cheese
- Politiki salad from cabbage, carrots, grilled pepper red coriander, and white vinegar sauce
- Greek salad with cherry tomatoes caper olives whole grain bites with flavored olive oil garlic and Oregon and feta cheese
- Mixed green vegetables with grilled talagani cheese pomegranate and green apple
- Nicoise salad with herbs and lemon sauce
-
APPETIZERS
- Homemade leek pie with mixed cheese
- Tartar tuna with ponzu
- Homemade cheese pie with flowered honey
- Saganaki mussels with vegetables, fresh tomato, ouzo, and star anise seed
- Grilled manouri cheese in marinated tomato slice and cucumber with yogurt sauce and fine chopped spinach
- Baked chickpeas with lemon and thyme
- Smoked salmon rolls with Philadelphia cheese flavored with chives and lime
- Zucchini and eggplant tempura with yogurt sauce and homemade mayonnaise
- Fresh grilled tuna with asparagus in sheets of antives and finely chopped aspic
- Vegetable feasts with white parmesan cream sauce
- Bruschetta garlic flavor with fresh marinated anchovy fish
- Santorini fava with caramelized onions and cherry tomatoes confit and rosemary
-
MAIN COURSES
- Moussaka from grilled vegetables and freshly cooked minced beef
- Steamed sea bass with white wine sauce, grapes, and Santorini capers companion ratatui vegetables
- Bakery giants with smoked paprika grilled sausage and caramelized onions
- Spinach ravioli with fresh tomato sauce and basil
- Lasagna with feta cheese and baby spinach
- Grilled chicken burger with parsnip puree and coriander sauce
- Lasagna with feta cheese and baby spinach
- Mushroom risotto with flakes from white truffle
- Oven roasted sea bream with Greek herbs, cherry tomatoes, and fresh fine accompany baked baby potatoes with rosemary and roasted vegetables
- Beef filet with Visanto Sant orini sauce companion tournento grilled vegetables
- Sashimi fresh salmon with ginger and hot sesame oil
- Rib Eye black Angus with tsimitsouri sauce and baked potato and onion rings
- Roasted Salmon croquettes with beetroot sauce and yogurt
- Crunchy chicken bites oven cooked with sweet chili sauce
- Eggplant rolls with feta cheese fresh tomato and basil slow-cooked on the oven
- Handmade tagliatelle with seafood fresh tomato ouzo and basil
- Lobster pasta with fresh tomato and basil
- Crunchy pork belly with citrus sauce and honey according to baby sauté potatoes with thyme and garlic
- Stuffed tomatoes and multi-color peppers bell with rice vegetable raisin and pine
- Steamed grouper in vegetable nests with soft campaign sauce
- Grilled salmon with orange sauce and fresh turmeric and broccoli pouting steamed
- Crunchy fresh squid marinated with ouzo roasted in the oven with avocado mousse and grilled baby carrots
- Steamed minced meat with fresh tomato sauce accompanying puree trilogy
- Braze cooked fresh beef with orzo rice and fresh tomato sauce and flakes of graviera cheese
- Fresh codfish croquettes with lightly flavored skordalia from potatoes and bread with herbs according to baby carrots sauté
-
DESSERT
- Chocolate fondant
- Ice cream with fresh fruits
- Cold beetroot soup with yogurt
- Mille Feuille with vanilla cream and strawberries
- Free grazing organic chicken breast cooked with curry and coconut milk, served with rice noodles
- Lemon mousse
- Lemon pie
- Greek Galaktompoureko
- Ekmek kataifi with rose jam
- Ice cream
- Chocolate tart
- Fresh vegetable tart with vanilla cream
- Cheesecake with strawberry jam
