Tamiro
Owner Operated
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
[save_as_pdf_pdfcrowd page_size='A4' button_text='print the brochure']This might take up to 20 seconds.
Download PDF
Please click to
[save_as_pdf_pdfcrowd page_size='A4' button_text='download brochure']This might take up to 20 seconds.
starting at
€14,000/week
Greece
52 ft sailing catamaran
Accommodates up to 8
4 Queen cabins
SCUBA diving on board
Tamiro is a Lagoon 52ft sailing catamaran offering crewed yacht charters in the Greek Isles.
Explore the Ionian Sea aboard Tamiro, a luxury Lagoon 52 catamaran, perfect for fully crewed charters. Setting sail from Lefkas or Corfu, Tamiro is ready with four cabins, making it ideal for trips with four couples or two families. Enjoy its spacious interior and stylish outdoor spaces for entertainment and relaxation. Tamiro is like your dream floating villa. Features include a professional crew of 2, high-standard equipment, a tender lift system, eco-friendly solar, and lithium power, SCUBA equipment available, a “smart Japanese toilet” in the primary cabin, plus high-speed internet and TV for your enjoyment.
*For rates, see the PRICING tab below[...]
Gallery
Layout
Cuisine
-
BREAKFAST
-
- Smoked Salmon Benedict: Toasted English muffin topped with smoked salmon, poached eggs, and creamy hollandaise sauce, served with a side of fresh greens.
- Mango Coconut Chia Pudding: A refreshing blend of creamy coconut chia pudding layered with ripe mango puree and topped with toasted coconut flakes.<
- French Toast Soufflé: Fluffy brioche soaked in vanilla custard, and served with a mixed berry
compote and maple syrup - Avocado Toast with Poached Eggs: Sourdough toast topped with smashed avocado, cherry tomatoes, feta cheese, and perfectly poached eggs, garnished with microgreens.
- Greek Yogurt Parfait: Creamy Greek yogurt layered with honey, granola, and fresh seasonal berries, finished with a drizzle of wildflower honey and a sprinkle of toasted almonds.
-
-
LUNCH
- Mushroom Buddha Bowl: A fusion of roasted mushrooms, carrots, avocado, cucumber, greens, on a bed of sushi rice, topped with a zesty sesame ginger dressing.
- Mediterranean Quinoa Salad: A light and refreshing salad featuring fluffy quinoa, cherry tomatoes, cucumber, Kalamata olives, feta cheese, and a lemon herb vinaigrette.
- Grilled Vegetable Panini: A colorful medley of grilled zucchini, eggplant, bell peppers, and provolone cheese on ciabatta bread, served with a side of truffle-infused sweet potato fries.
- Shrimp and Avocado Salad: Succulent grilled shrimp served atop a bed of mixed greens, avocado slices, grapefruit segments, and toasted pine nuts, drizzled with a citrus vinaigrette.
- Lemon Cream Pasta: Light lemon cream pasta tossed together with pistachios and pink pepper and topped with crispy garlic flakes
-
COCKTAIL SNACKS
- Fig and Feta Bites: caramelized figs with hot honey on top of whipped feta creme.
- Artisan Cheese Platter: A selection of aged cheeses served with honeycomb, nuts, and freshly baked artisanal bread.
-
DINNER
- Seared Scallops with Citrus Beurre Blanc: Tender scallops delicately seared, accompanied by a citrus-infused butter sauce.
- Sushi Platter: An assortment of fresh sushi rolls, with shrimp ceviche filled in rice paper tacos.
- Vegetable Paella: A Spanish-inspired rice dish loaded with saffron-infused rice, bell peppers, artichokes, peas, and seasoned tofu, finished with a sprinkle of fresh parsley and lemon wedges.
- Orange Herb Chicken with Roasted Vegetables: Chicken marinated in a tangy orange herb marinade, and served alongside a medley of seasonal roasted vegetables tossed in olive oil and herbs.
- Seared Ahi Tuna with Wasabi Aioli: Sushi-grade ahi tuna seared rare and thinly sliced, served with a creamy wasabi aioli and pickled ginger.
-
DESSERT
- Coconut Pannacotta: Coconut Pannacotta with peach coulis, garnished with shaved coconut and fresh mint
- Tropical Fruit Sorbet: A refreshing trio of mango, pineapple, and passion fruit sorbets served in a
crisp tuile shell, garnished with fresh mint leaves. - Avocado Chocolate Mousse: Ripe avocados blended with melted dark chocolate, honey, and a splash of almond milk until smooth and creamy, offering a decadent yet healthy dessert option.
- Raspberry Lime Pie: A non baked creamy pie made with a crust of nuts and two smooth layers of raspberry and lime cream, Topped with Pistachios and thin lime slices
The fine points
-
Pricing
Season Start Date End Date Price Expenses VAT 2024 09/01/2024 09/30/2024 €18,000 25% 12% 2024 10/01/2024 10/31/2024 €14,000 25% 12% 2025 04/01/2025 05/31/2025 €14,000 25% 12% 2025 06/01/2025 06/30/2025 €18,000 25% 12% 2025 07/01/2025 07/01/2025 €21,000 25% 12% 2025 09/01/2025 09/30/2025 €18,000 25% 12% 2025 10/01/2025 10/31/2025 €14,000 25% 12% PRICE INCLUDES:
- The charter rate shown includes the use of the charter yacht, professional crew, and onboard equipment
- Water Sports gear and activities
- Air Conditioning
PRICE DOES NOT INCLUDE:
- VAT and taxes
- All other daily expenses will be covered with an Advanced Provisioning Allowance (APA). This is typically 25%-40% of the charter fee, which can vary according to the yacht type, itinerary, and possible charter requests and requirements. The APA payment is collected with the final balance
- APA expenses include fuel for both the yacht and tender, provisions, marina fees, moorings, airport transfers, cruising permits, canal fees, scuba diving, onshore excursions, electronic communications, and local taxes
- Your yacht will be fully fuelled and provisioned, according to your preferences, when you step onboard. The Captain will keep all receipts, along with a running log of expenses, which can be viewed at any time during your charter
- Any APA that has not been spent will be returned to you at the end of the charter. If expenses exceed the APA during your charter, additional funds will need to be submitted. Your captain will update and advise you if any further payment is required. This will need to be paid before you disembark
- Crew Gratuity is separate and is typically 10%-15% of the charter rate. This should be given to your captain at the end of your charter
-
Availability
Availability
Highlighted dates are booked, on hold, or unavailable. We may be able to challenge the dates on hold. Please contact us for details. All other dates not highlighted are available. You can use the arrow icons to navigate through the months.
Dates Color Key
If no color is noted on calendar or in the detailed list below, the dates are available for your charter- Booked (Booked by another client group already)
- Hold (Held by another client group, not yet booked, and can be challenged)
- Unavailable (Blocked out by the Owner and unavailable to challenge)
- Transit
-
Amenities
- Air conditioning
- Generator and watermaker
- Heated deck showers
- WiFi internet access- Starlink
- Salon TV
- TV in all the cabins
- BBQ
-
Specifications
- Model: Lagoon
- Year: 2019
- LOA: 52′
- Beam: 28.8′
- Draft: 5.1′
- Engines: 2 Diesel engines
-
Tender & Water Toys
- Rigid inflatable boat w/40hp outboard engine
- 2 Standup paddleboards
- Snorkel gear
- Tube
- Underwater scooter
- Adult waterskis
- Wakeboard
- Dive Gear (full dive gear on request)
- Dive Compressor
-
Scuba
- SCUBA tanks and weights onboard
- Dive Compressor onboard
- Full dive gear is available upon request
-
Crew
CAPTAIN MACIEJ
Maciej is a Polish citizen whose passion for sailing began more than 40 years ago. For the past 15 years, he has worked in the yachting industry, including serving as Captain of motor and sailing yachts in Europe and the Middle East. He also captained large sailing boats in Qatar, serving members of the royal families. Maciej has been the captain of large mono- and multi-hull yachts, up to 80 feet. He has explored the Mediterranean, the Red Sea, the Atlantic, and the Indian Ocean. He has been sailing in Greece for the past 30 years and knows the area very well. Besides yachting, Maciej’s interests include scuba diving, photography, and traveling and discovering the world. He speaks several languages, including English, Spanish, German, Czech, Russian and Polish.
CHEF/HOSTESS IRENE
Irene, with her powerboat diploma, extensive marine certifications, and culinary skills, merged her love for the sea with her career by entering the yachting industry in 2011. Her journey includes roles as a hostess and cook on various catamarans and motor yachts and notable success in sailing races. Known for her loyalty, energy, friendliness, and always being ready to help guests, Irene is a valued team member.
Rock climbing fills her free time, showcasing her adventurous spirit. Fluent in Greek, English, and French, she bridges cultures and connects with a broad array of guests.
-
Reviews
Submit your reviewEpic Yacht ChartersAverage rating: 1 reviewsCharter Guests (from Draft)May 15, 2024Epic Week!What an amazing way to end our vacation in Greece! We had an EPIC week and then you came along and took it up another notch. We loved the food, the fun and the conversation. Can't wait to get back to watch the shooting stars on Tamiro.
Ready to Dive In?
Epic Yacht Charters provides the most updated information on yachts available but cannot guarantee any details are 100% correct until we verify with the specific yacht.
×
