Serenissima III
The most Serene!
Catamaran
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Michelle Heyns
+1 (954) 543-1270[email protected]
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starting at
€70,000/week
Greece
80 ft sailing catamaran
Accommodates up to 10
2 King & 3 Queen ensuite cabins
Great for large groups
SERENISSIMA III is a Fountaine-Pajot 80ft sailing catamaran offering crewed yacht charters in the Greek Isles.
Start your journey aboard the brand new Fountaine Pajot 80, SERENISSIMA III, and dive aboard a luxury catamaran. This yacht is designed for maximum relaxation and enjoyment, with a spacious flybridge that serves as a true ocean deck and a forward cockpit with spacious seating. Whether you’re looking for the thrill of sailing or want to relax in comfortable loungers and sunbathing areas, SERENISSIMA III has it all. Inside, you’ll discover an ultra-modern and extremely spacious interior that exudes comfort and luxury at every turn. The yacht has a total of five cabins, including a master cabin, a VIP cabin, and three queen-sized cabins, each equipped with a private bathroom and a galley up.
Of course, no luxury experience is complete without a dedicated team to attend to your every need. SERENISSIMA III is accompanied by a professional and attentive team, including the captain, chef, chief stew, deck/stew, and deckhand. The yacht is a new build and will be delivered in May 2024.
All photos are artist renderings.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
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Your Crew
CAPTAIN GEORGE
Captain George is driven by an unwavering passion for the sea, having sailed since the age of twelve and explored nearly every corner of the planet. A true seaman at heart, he finds his greatest joy on the deep blue waters. Holding RYA Ocean Master licenses for both power and sailing yachts, along with certification as a divemaster, George possesses a wealth of knowledge and extensive experience in both the Mediterranean and the Caribbean. With over 20 years of professional yachting experience, Captain George combines a professional attitude with a meticulous eye for detail. His leadership style is relaxed, contributing to a positive atmosphere on board and ensuring an exceptional experience for guests. He places a strong emphasis on sailing whenever possible, fostering a friendly and laid-back environment.
Known for his professionalism and responsibility, Georges has a talent for making clients feel right at home. Beyond the sea, he indulges in his interests, which include yoga, photography, music, and travel.George is not just a captain; he’s a seasoned mariner dedicated to delivering outstanding and memorable experiences on every voyage.
CHEF MICHALIS
Born in 1992 into a family with a deep appreciation for food, Michalis’ culinary journey began at an early age, fueled by the inspiration to become a chef. In 2012, he graduated from Le Monde – Culinary Arts in Athens, setting the foundation for a career devoted to the art of gastronomy. Opting to refine his skills, Michalis embarked on an early career collaborating with seasoned chefs in luxury restaurants, amassing over seven years of valuable professional experience in the culinary realm.
Specializing in gourmet creations influenced by Greek and Italian cuisines, Michalis’ culinary prowess evolved through roles at distinguished establishments such as Franzesca Bistro and Blue Cuisine in Greece, as well as The Arts Club London in the United Kingdom. Driven by a desire to merge his love for cooking with the allure of the sea, Michalis transitioned to the yachting industry several years ago, where he has not only thrived but consistently exceeded the high expectations of his discerning guests. Michalis is characterized by his infectious optimism and unwavering commitment to satisfying every guest request. Beyond the kitchen, he finds joy in diverse pursuits, including reading, travel, and indulging his passion for basketball.
Fluent in both Greek and English, Michalis brings not only culinary excellence but also effective communication skills to enhance the overall experience for those on board.
CHIEF STEW TBA
STEW TBA
DECKHAND TBA
Cuisine
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BREAKFAST
- Fresh Orange Juice
- Smoothies
- Rusks
- Butter, chocolate praline, marmalade, and honey
- Butter and chocolate croissants
- Cheese and cold cuts
- Eggs
- Fresh fruits
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LUNCH
Day 1
- Welcome finger food
Day 2
- Burrata, colorful cherry tomatoes, rocket, basil oil
- Tuna tataki, celery, green apple, candied walnuts, yogurt
- Fresh Lemon spaghetti, basil, Aegina pistachio
- Fresh fruits
Day 3
- Chicken Caesar’s salad, smoked pancetta, croutons, anchovies dressing
- Tomato, feta, fresh herbs tart
- Ice cream
Day 4
- Black-eyed peas, summer veggies, herbs
- Fish egg roe salad
- Prawns “saganaki”, feta, tomatoes, herbs
- Grilled octopus, fava beans puree, caramelized onions
- Baklava with Aegina pistachio
Day 5
- Greek salad, “feta” cheese, fresh oregano
- Prawns’ linguine, bisque sauce
- Lemon sorbet
Day 6
- Green salad, “talagani” cheese, cashews, croutons, balsamic vinegar dressing
- “Feta” cheese
- Traditional “Gemista” (stuffed tomatoes and bell peppers)
- Traditional spoon sweet
Day 7
- Beluga lentil salad, fresh herbs, carrot, celery, cherry tomatoes, Cherry vinegar dressing
- Grilled sardines, tomato-capers dressing
- Black pasta, tuna, olives, capers, tomato
- Fresh fruits
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DINNER
Day 1
- Baby Gem, carob rusk powder, cherry tomatoes, black olives dressing
- Steamed mussels, garlic, dill, ouzo sauce
- Whole fresh fish in salt crust, wild greens, lemon oil sauce
Day 2
- Quinoa salad, smoked salmon, cranberries, herbs, yoghurt-apple juice dressing
- Seabream ceviche, lime, coriander, chili, coconut milk
- Asian-style marinated black cod, cauliflower puree, beetroots, fried cauliflower, coriander-ginger-lemongrass sauce
Day 3
- Salad with mushrooms, baby rocket, baby spinach, “anthotiro” cheese, truffle dressing
- Beef tartare, quail egg yolk, parmesan, truffle, potato sticks
- Iberico pork, grilled broccoli, romesco sauce, almond flakes
Day 4
- Cretan “Dakos” salad, rusk, grated tomato, “xinomizithra” cheese, capers
- Seabass carpaccio, shallots, strawberries, bottarga, spicy citrus dressing
- Seafood “giouvetsi”, saffron, cherry tomatoes, goat cheese
Day 5
- Grilled sweetcorn, pomegranate, fresh herbs, jalapeno dressing
- Tuna tartare, avocado, wasabi dressing, fried shallots
- Dover sole, sauteed spinach, fried capers, garlic-soy-brown butter sauce
Day 6
- Colorful beetroots, pistachio, yoghurt, green apple
- Scallops’ tartare, mango, passion fruit, bell peppers, citrus dressing
- Red mullet, prawns’ ravioli, espresso sauce
Day 7
- Baby rocket, prosciutto, parmesan, balsamic vinegar dressing
- Spring rolls, chorizo, cream cheese, sweet chili sauce
- Risotto, butternut squash, beef short ribs, demi-glace
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DESSERT
- Lemon curd, biscuit, passion fruit
- Pistachio panacota.
- Pineapple pavlova, vanilla ice cream
- Chocolate namelaka, red fruits, cocoa crumble
- Tiramisu
- Apple crumble, vanilla ice cream
- Banoffee
