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Michelle Heyns
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starting at
€20,500/week
WORLD'S END is a Fountaine-Pajot 65 sailing catamaran offering crewed yacht charters in the Greek Islands.
WORLD’S END is a Fountaine Pajot 65 and a boat to fall in love with. Having undergone a total refit in 2016 she looks more beautiful than ever. Its stylish design, decorated with colorful cushions puts you in a playful, though relaxed mood throughout your journey. This sailing yacht catamaran was built to the highest industry standards to guarantee your safety and comfort under all circumstances.
The moment you set your foot on board, you will be overwhelmed by the luxurious and translucent interior, the comfortable and spacious cabins, the relaxing atmosphere of the deck areas, the intriguing variety of water toys, and most of all the amazing service of the WORLD’S END crew, who will make you feel extravagantly spoiled in every way. Accommodating up to 10 guests, in one King size cabin, three Queen size cabins, and one twin cabin, all equipped with private bathroom facilities, it is perfectly suitable for sublime vacations with your family or friends. The aft deck will make you feel like sitting on the private terrace of your summer bungalow, enjoying the tranquility and comfort, either having a deliciously prepared meal, created according to your desires by your Chef with a vast variety of Mediterranean flavors, or simply relaxing and blending in with the amazing environment your Captain will have taken you to.
The sailing catamaran WORLD’S END will bring you to the most beautiful places in the Mediterranean while traveling in all comfort and privacy. Guided by her crew you will discover the magnificent islands, nature, and culture. If you feel like maintaining your daily exercise and digesting the delicious meals, numerous water toys are waiting for you, which are going to make you feel like playing in your amusement park, whether you are being towed on a tube, or water skis, paddle boarding, wakeboarding or having a small trip in the kayaks, or living the ultimate experience of diving with one of the sea-bobs.
During the hours between meals and playing in the crystal blue waters, you can either relax sunbathing on the comfortable mattresses on all decks, play with the dolphins, who often swim alongside the boats in Greece, or simply and harmoniously savor the dreamlike scenery during sunset, whilst sipping a cocktail or a glass of champagne on the cozy upper deck. WORLD’S END will take you on a journey that will not easily be forgotten. The itinerary, activities, and menu will be based on your input and preferences to guarantee you and your guests will have a unique experience to cherish long after.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Your Crew
CAPTAIN THANOS
Coming from a family of sailors, Thanos grew up sailing with his Dad’s boat and completing his first sailing steps with optimists and lasers. When he was only 18 years old, he started working as a skipper for different yachting companies having achieved his sailing license. But only sailing was not enough for him. He studied parallel engineering to deepen his understanding of engines, maintenance, and yachts in general.
Throughout the years as skipper, he has sailed the Mediterranean extensively, has crossed the Atlantic, and knows the Aegean Sea like the back of his hand. He is responsible and hard-working, and with his good-natured attitude, he wins his guests the moment they step on board. He is very capable as a skipper, and mechanic and has the whole package needed to make feel everyone safe. In his spare time, he is building wooden ship models and just about anything from scratch. He loves to have children on board and does everything to make them happy! He speaks Greek and English.
CHEF ANTONIS
Antonis completed his training at Le Monde in 2017. He has worked in several top restaurants in Greece as Head Chef at Baron Living. He also participated in 2021 in the Greek Master Chef. He is certified in molecular cuisine, Italian, Thai, and Mexican. In the winter months, he is an instructor in Asian cuisine. Antonis enjoys experimenting with Greek fusion dishes and adding his special flair. Always with a smile and a very easy personality, you will fall in love with Chef Antonis. With his love of the sea and desire to cook for small, intimate groups, he joined the yachting world.
DECKHAND DIMOS
specializes in Greek traditional, Mediterranean, Mexican, and Asian cuisines. He loves creating dishes using authentic and fused cuisines that will excite guests and bring everyone together to enjoy fabulous foods and company. He is experienced in meeting special dietary needs and requests- such as gluten-free, vegetarian, vegan, low-calorie, low-carb, and dairy-free meals. Antonis loves being on the water and working with his crew to offer the highest quality charter to guests on Pixie. When he is not in the kitchen (or galley) preparing incredible delicacies.
Dimos is a young, ambitious individual, with a Motorboat license, who is extremely friendly and will look after you in a highly professional and courteous manner. He worked as a salesman and waiter before deciding to join the yachting industry. Dimos also has a Degree from the Merchant Marine Academy of Crete and he was on board merchant ships for a few months as a Probationary Engineer. His remarkable character makes him so likable and pleasant, while his attentive attitude will ensure you have everything you need. He speaks English and Greek and likes martial arts, reading, and traveling.
Cuisine
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BREAKFAST
- Tea infusions, water infused with Greek herbs and local flavors
- All types of coffee
- Fresh juices
- All kinds of milk & yogurt
- Fresh fruit platter
- Cereals
- Freshly baked cakes, croissants, and other local desserts
- local
Jams, tahini, local honey all kind of spreads - Big variety of cheese
- Eggs all kinds (scrabble, omelets, poached, sunny side)
- Cold cuts & Local sausages
- Pancakes
- Porridge
- Shakshuka with fresh tomatoes and feta cheese
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LUNCH
- Greek salad with tomatoes, cucumber, local peppers, cherry tomatoes, feta cheese, oregano and extra virgin olive oil
Fava beans with nori seaweed powder, parsley oil, and grilled octopus
Ribeye steak with sweet potato puree and chimichurri sauce - Grilled local vegetables with balsamic reduction and fresh herbs side
Puree from sweet pumpkin and pistachio pesto
Hasselback potatoes with garlic and pastrami
Grilled shrimp with gremolata - Dakos salad with soil from haroupi, feta cheese and fresh tomatoes
Tempura shrimps with spicy sweet chili and tonka
Rack of lamb with pistachio crust and oven-baked potatoes Greek way - Green salad with green and red mizouna
Japanese rocket, poached pears and hoisin vinaigrette
Fish mosaic with ouzo foam and celery cucumber reduction
Scallops with Jerusalem artichoke puree and caviar - Greek salad with tomato onion peppers and feta mousse
Celery root style risotto and grilled calamari with herb oil
Ribeye steak with sweet potato puree and “burnt leak” - Superfood quinoa salad with roasted nuts and salmon
Cuttlefish with fava onion chutney and bonito flakes
Tuna steak with hoisin sauce and tabbouleh and lemon dressing
- Greek salad with tomatoes, cucumber, local peppers, cherry tomatoes, feta cheese, oregano and extra virgin olive oil
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DINNER
- Bruschetta with lime crème, brick, and tuna tataki
Seabass with a trilogy of celery root pure raw celery root and crispy chips - Politiki salad with red cabbage, green apple and raisins
Taramas on the side with basil oil
Crawfish ceviche with tiger milk
Risotto with king oyster mushrooms and truffle from Greece - Burrata salad with cherry tomatoes and basil pesto
Dolmadakia with fennel orzo with lobster bisque sauce and chorizo - Salad with grilled watermelon, mint and feta cheese
Variety of sushi maki California rolls and surf n turf lobster with fillet beef with Peruvian potatoes - Bruschetta with lime crème Brik and smoked salmon
Seabass with smoked beetroot puree and fennel pickled - Potato salad with fennel olives and spring onion
Rack of lamb with smoked eggplant, lamb juice and pistachio
- Bruschetta with lime crème, brick, and tuna tataki
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DESSERT
- White chocolate Cremeux , cherry gel watermelon rind compote cherry lime broth, and cherry touille Rhubarb with dark chocolate ginger and vanilla
- Greek Baklava
- Trilogy from dark chocolate and beetroot crumble
- Poached peach with yogurt ice cream haroupi crumble and olive oil
- Tart with lemon curd
- Kadaifi with white chocolate pistachio and thyme