Namaste
Greetings to you!
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
€24,900/week
Greece
59 ft sailing catamaran
Accommodates up to 8
3 Queen ensuite cabins & 1 twin
Great for families
NAMASTE is a Fountaine-Pajot Samana 59 sailing catamaran offering crewed yacht charters in the Greek Isles.
A flybridge with breathtaking dimensions… the largest in its category! Achieving the perfect blend of space and intimacy, NAMASTE will enchant you and inspire sailing experiences that bring friends or family together for unforgettable moments.
NAMASTE has been carefully designed to create spaces that cater from the most lively social gathering to the most relaxing moments of solitude. Its expansive cockpit, a decadent foredeck with modular sunbathing stations, a flybridge, and generous cabins all provide opportunities to engage or reflect in dynamic or more peaceful settings. Inspiring social unity with its generous and refined living areas, with her galley down layout her large main saloon area with access both to the foredeck and aft deck is the perfect yacht. NAMASTE embodies the French way of life that celebrates the philosophy of carpe diem.
She has a large master cabin, two queen-bed cabins as well as a large twin cabin with bunk beds with direct access to the deck. Enjoy all the pleasures of sailing and have an amazing time on board NAMASTE.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Layout
Your Crew
CAPTAIN JAMIE
The captain of NAMASTE is Artemios Artemakis, also known as Captain Artémis, a pleasant yet assertive character, with over 30 years of sailing experience as part of his pure love for sea activities. His high responsibility and natural talent to work under pressure are two powerful endorsements he gained from his successful career in Mechanical Engineering (University degree). For over the last 10 years, Artémis has been working as a professional skipper in both sailing and motor yachts in the East Mediterranean and the Caribbean (Dominican Republic) and is a RYA/MCA Yachtmaster.
In addition, he has been a divemaster since 1998 holding a PADI & NAUI certificate, with diving experience both in the Greek and the Dominican waters. Artémis is the kind of man who makes you feel assured and relaxed. He is an excellent trainer in both sailing and scuba diving, really dedicated to serving his co-sailors every single day.
Languages: Greek and English (fluent)
Languages: Greek and English (fluent)
CHEF MARIA
Chef Maria, born in 1988, is from Athens, Greece. After graduating in Psychology Counselling in 2012, she went on to study at Le Monde Culinary Institute. She graduated in 2016 and reached the Professional Instruction level in Culinary Arts and in Dough Methodology and Technique. Specialized in Mediterranean cuisine, and passionate about food, she has completed many seminars to enhance her career- Chef on a Cruise Ship; Sushi; Introduction to the Italian Pasta Culture; Mexican Flavours; Aroma, Taste, and Memories in Cooking and Wines – and many more!
In 2007, even before attending Le Monde, Maria began work as a Sous Chef and then a Chef on motor yachts. In time, she went on to spend years as a chef at resorts, and event halls, and as a personal chef- re-joining the yachting world in 2019. Maria loves being back on the water and is excited to welcome guests onboard Namaste. With her creativity and love of food, she offers a delicious culinary experience for your charter holiday.
Languages: Greek (native); English and French (fluent)
STEWARDESS/DECKHAND MENI
Meni was born and raised in Florina, Greece in 1980. Like her father, who was working as a chef on ships for many years, she learned to love the sea and traveling. Growing up, she started sailing. She travels a lot and she likes meeting new people and experiencing cultures from various countries, which has helped her to become easily adaptable to her job. For the past few years, she has worked as a hostess on sailing yachts. She loves theater, films, and sports. She speaks English and Greek.
Cuisine
-
BREAKFAST
- Fresh juices with a fusion of fruits
- Milk
- Coffees
- Teas – Local mountain teas from Greece
- Chocolate – hot –cold
- Smoothies from fresh fruits
- Plate of cheese
- A plate of ham, turkey
- Fresh vegetables
- Fresh fruits
- Variety of marmalades
- Greek honey
- Variety of cereals
- Variety of nuts
- Variety of bread
- Fresh Greek yogurts
- Each day a different preparation like (crepes, pancakes-salty-sweet, sweet cake, the salty cake, cheese pie, croissants, and toast with eggs
- Also, the chef offers hot preparations of your choice. Eggs omelets, boiled, scrambled, fried, poached, shirred, sandwich, bread, or toaster also bacon and sausages
-
LUNCH
- Tricolor salad with baby leaves and radish
Sea dolma with batarde sauce and black caviar
Sea bream with parsnip puree, hazelnut vinaigrette salami, and green asparagus - Greek salad
Bruschetta with marinated anchovies, tomato jelly, and lemon oil foam
Lobster pasta - Salad with arugula, fillet beetroots, walnuts, and garlic
Salted fish roe with crispy pie
Couscous with smoked pepper, and shrimp stuffed into kataifi rolls - Dakos salad with barley rusks tomatoes capers and cream cheese
Squid with black mayonnaise and lemon oil sauce
Red mullet fillet in asparagus velvet with caviar, artichoke, and onion pickle - Salad with roasted peppers eggplants and tomatoes
Greek sushi
Sauté sea bass with potato salad and lemon sauce - Colorful salad with lentils, fresh herbs, orange fillet, and manouri cheese
Kakavia soup (Greek fisherman’s soup) - Salad with Kritamo tomato, cucumber, and grilled vegetables
Fried feta cheese with crispy filo, sesame, and honey
Octopus with pine nuts and caramelized onions
- Tricolor salad with baby leaves and radish
-
DINNER
- Warm goat cheese salad with green apple and walnuts
Handmade ravioli with fresh tomato sauce and basil oil
Beef fillet with roasted shallots, sautéed potatoes, carrots chips, and green peppercorn sauce - Green mixed salad with caramelized pistachios, sweet and sour cream, and avocado mint dressing
Salty tart with four kinds of cheeses
Lamb fillet with caramelized carrots and baby potatoes - Valerian rocket salad, radicchio, caramelized figs, and parmesan flakes
Meatballs with yogurt sauce, smoked paprika, and pies
Duck fillet with sweet potato puree, gastrique raspberry, and Romanesque broccoli - Salad with avocado quinoa, micro greens, and ginger vinaigrette
Strudel with minced meat
Beef fillet with potatoes puree roasted fennel asparagus, and smoked garlic thyme butter - Green salad with figs
Stuffed eggplants with cream cheese
Tagliatelle with mushrooms and “apaki” (traditional smoked pork meat) - Spinach pie salad with crispy dough, fresh dill, onion, and feta cheese
Smoked eel with beetroot mouse and citrus sauce
Risotto with mussels and leek
- Warm goat cheese salad with green apple and walnuts
-
DESSERT
- Panacotta vanilla in cherry soup and almond crumble
- Orange pie with ice cream
- Parfait chocolate with passion fruits
- Tiramisu
- Millefeuille
- Dark chocolate mousse with caramelized pineapple
- Fruit tart
- Profiterole with chocolate sauce
- Walnut pie with chocolate ice cream
- Kadaifi with lemon cream
