I Loved Catamaran Pixie and her crew. All the recent work that has been done to make her silent matters—no generator noise, silent pumps, and watermaker. Most people don’t ask about it, but once you’re onboard, it makes a big difference, especially at night. Jacuzzi on the bow is a bonus, and the chef’s got serious talent. Fuel burn is only 30L/hr too, so she’s efficient. Feels very guest-focused. Would happily send foodies or anyone picky about peace and quiet on her.
PIXIE Yacht Description
Step aboard S/Y Pixie, a magnificent Fountaine Pajot Alegria 67, designed by Berret Racoupeau Yacht Design to deliver the ultimate in style, comfort, and performance. Combining sleek lines, expansive spaces, and modern luxury, Pixie offers an unforgettable sailing experience for even the most discerning guests.
Her spacious flybridge sets a new standard for comfort, featuring generous lounging and dining areas that invite relaxation with panoramic sea views. At the bow, a stunning Jacuzzi and lounge area create the perfect setting for sunbathing, socializing, or simply enjoying a peaceful moment at sea.
Pixie accommodates up to 9 guests in 4 beautifully appointed cabins, each with an en-suite bathroom: A luxurious master suite with a desk area and double-sink bathroom, two elegant queen cabins, and one versatile cabin with a double bed and an upper bunk, ideal for families or friends
Her galley-down layout allows the chef to prepare gourmet meals in privacy, while the bright and open saloon features a comfortable dining area and sofa, creating a warm and inviting home-like atmosphere.
With exceptional sailing performance, S/Y Pixie combines power, balance, and grace, offering smooth handling and remarkable agility for a catamaran of her size. Her design emphasizes both aesthetic beauty and functionality, with soft, asymmetrical interior lines that reflect modern sophistication.
The bathing platform serves as an elegant sea-level terrace — ideal for lounging with a cocktail, swimming, or launching Pixie’s collection of water toys for endless fun on the water.
Elegant, spacious, and effortlessly refined, S/Y Pixie is more than a yacht — she’s a sanctuary at sea, where luxury and adventure sail hand in hand.
Accommodation
PIXIE can accommodate 9 guests in total. She has 1 master cabin with queen size bed (size between queen and king bed) a desk area, a full bathroom with a double sink, and two entrance points (one entrance from the inside of the boat and the other from the foredeck jacuzzi area). Two queen-sized guest cabins with private bathroom. One triple cabin with one double bed and one single bunk bed above with private bathroom.What is the cabin arrangement of PIXIE?
- 1 Master cabin
- 2 VIP cabins
- 1 Double cabin
- 1 Pullman cabin
PIXIE
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Weekly price: $31,500 - $42,500
Low Season | High Season
- Length: 66'
- # of Guests: 9
- # of Cabins: 4
- # of Crew: 3
- Builder: Fountaine Pajot
- Consumption: 50 Litres/Hr
- Cruising Speed: 7.5
- Max. Speed: 8.5
- Built Year: 2022
- Turnaround: 24 hours
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Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a sailing catamaran like PIXIE, the expected APA is 20% to 35% of the charter price (€6,300 - €11,025), making the charter cost €37,800 to €42,525. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
PIXIE Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 63,000EUR to 85,000EUR | 12,600EUR to 25,500EUR | 75,600EUR to 110,500EUR | Discounts outside the main season are common. | |
| 7 day charter | 31,500EUR to 42,500EUR | 6,300EUR to 12,750EUR | 37,800EUR to 55,250EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 15,750EUR to 21,250EUR | 3,150EUR to 6,375EUR | 18,900EUR to 27,625EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 31,500EUR / 6 * 3 days = 15,750EUR |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: EUR31,500
High season rate: EUR42,500
Period A (July-August) EURO 42500/week
Period B (June - Sept) EURO 40000/week
Period C (October - May) EURO 31500/week
+ 6,5% VAT + APA 20%
WINTER 2025/6 RED SEA - Based in El Gouna
WINTER SEASON (October to March)
Weekly rate EURO 31500 + APA 25% + VAT 14%
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Cyclades (1500 EUR + 6,5% VAT), Except Santorini*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VATPeriod A (July-August) EURO 42500/week
Period B (June - Sept) EURO 40000/week
Period C (October - May) EURO 31500/week
+ 6,5% VAT + APA 20%
WINTER 2025/6 RED SEA - Based in El Gouna
WINTER SEASON (October to March)
Weekly rate EURO 31500 + APA 25% + VAT 14%
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Cyclades (1500 EUR + 6,5% VAT), Except Santorini*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Wi-Fi
Laptop
Fishing
Green Initiatives
Water Sports
Other Entertainment
1 master cabin with a desk area, 2 queen-sized guest cabins with private bathroom, 1 triple cabin with one double bed and 1 single bunk bed with private bathroom.
Shampoo, Conditioner, Shower Gel, Body Lotion (Zealots)
Sunscreen provided
AC in every cabin
Deck heated Jacuzzi
Wine cooler 23 bottles
Teak flexi
Barbecue Plancha
Washing Machine & Dryer (for light laundry)
Hydraulic Swimming Platform
Filtration system for drinking water (mineral & sparkling water)
TV in salloon and master bedroom
Denon sound system
Gym equipment: resistance bands, weights, yoga mats
Crew
Chef
Captain: Vasilis Stamoulis
Captain: Vasilis Stamoulis
Captain Vasilis embarked on his sailing journey in 1997, starting with Olympic Triangle Sailing. His dedication and passion for the sea led him to a successful competitive sailing career from 2000 to 2012, during which he earned two National Titles and represented Greece in multiple World and European Championships as a member of the Hellenic National Team. From 2013 to 2017, he shared his expertise as a Sailing Instructor, helping others develop their own love for sailing.
Transitioning naturally into the world of yachting, Vasilis combines his extensive racing background with years of experience in yacht charters to deliver exceptional voyages at sea. His professionalism, calm demeanor, and reliability make him an outstanding leader and trusted captain for any journey.
Vasilis holds multiple certifications, including ENAK First Aid, a Lifeguard Diploma, and STCW Advanced Safety Training, ensuring safety and preparedness on every voyage. Outside of sailing, he enjoys scuba diving, spearfishing, cycling, kickboxing, and mountain motorcycling — pursuits that reflect his adventurous spirit and active lifestyle.
Fluent in both Greek and English, Captain Vasilis brings a wealth of maritime expertise, a strong safety mindset, and a passion for the sea, promising guests an unforgettable and seamless sailing experience.
Previous yachts: S/C Nomad II (50ft), S/C PLAN B (63ft), M/Y DUNE (72ft), M/Υ Rooster (78ft)
Chef: Vassilis Manesis
Vassilis is the chef on board Pixie, bringing nearly two decades of professional culinary experience to the galley. He has worked as a chef since 2007, building a strong foundation across a variety of cuisines and service styles, and since 2021 has been working on board private and charter yachts. Highly adaptable and composed under pressure, Vassilis is experienced in tailoring menus to guest preferences and dietary requirements while maintaining consistently high standards. He takes pride in using fresh ingredients and delivering well-balanced, flavorful dishes, whether for relaxed onboard dining or more refined occasions. Fluent in both Greek and English, he communicates easily with guests and crew, contributing to a smooth and enjoyable onboard experience.
Deck/Stew: Evangelos Panagiotidis
Evangelos brings a strong service mindset and practical maritime experience to his role as Stew/Deckhand on board Pixie. With several years of experience working in customer service, he has developed excellent communication skills, attention to detail, and a natural ability to anticipate guest needs, ensuring everyone on board feels welcomed and well cared for. His passion for the sea is supported by both a speedboat license and a sailing license, giving him confidence and capability on deck as well as in guest areas. Evangelos has also previously worked as a deckhand on a Lagoon 62, where he gained hands-on experience with mooring operations, line handling, general deck maintenance, and assisting with day-to-day vessel operations. Comfortable working as part of a team and eager to learn, he enjoys the dynamic environment of yachting and takes pride in maintaining high standards both on deck and in service. His positive attitude, reliability, and willingness to help wherever needed make him a versatile crew member who contributes to smooth operations and a relaxed, enjoyable atmosphere on board Pixie.
Menu
BREAKFAST
Fresh juices, smoothies
Teas, herbs, coffees
Bread, white, black, gluten-free
Eggs (boiled, fried, poached, scrambled, kayanas)
Honey jams, chocolate sauce, tahini, peanut butter
Greek yogurt, granola
Cakes, croissants, pancakes
Cold cuts, cheese
Fresh fruit
DAY 1
LUNCH
Burrata salad with tricolore cherry tomato and basil flavors
Steamed mussels with wine and fresh herbs
Red porgy with pea puree green apple and mind
DINNER
Green salad with melon, prosciutto, goat cheese and spearmint
Arancini inspired by traditional greek gemista
Beef tagliata with mashed potato and asparagus sauté
DAY 2
LUNCH
Spinach salad with sun-dried tomatoes and grilled halloumi
Grilled octopus with chickpea puree and rosemary
Seabass with aromatic risotto and sauce star anise
DINNER
Green Salad with shrimps, fennel, vinaigrette, tomatoes and olives
Kakavia soup (fish soup)
Grouper with caponata and parsnip puree
DAY 3
LUNCH
Greek salad
Meatballs with tzatziki, avocado and crispy potato straw
Crispy moussaka with graviera cream and pastirma
DINNER
Mango salad with calamari avocado mousse
Sea bass carpaccio with lemon zest, urchin eggs and chili
Crayfish orzo
DAY 4
LUNCH
Cherry tomatoes, baby rocket with anthotiro (soft greek cheese)
Zucchini ball with yogurt sauce
Coq and vin with carrot puree
DINNER
Pumpkin soup
Chicken spinach salad with avocado, almond and vinaigrette bacon
BBQ night
DAY 5
LUNCH
Cretan dakos (rusk, grated tomato, feta cheese)
Octopus with vinegar, fennel, oregano and olive oil
Roasted squid with basil pesto and fava
DINNER
Salad with roasted peppers, cherry tomatoes, coriander and grilled haloumi
Handmade ravioli with parmesan cream
Herb-crusted lamb with carrot puree
DAY 6
LUNCH
Athenian fish salad with vegetables and horseradish mayo
Shrimp saganaki (with ouzo, tomato and feta)
Fresh fish with lentils and smoked louza (traditional cold cuts)
DINNER
Salad with beetroot pear, almond and goat cheese
Veal carpaccio with mushrooms, truffle oil and parmesan
Saltimbocca with cauliflower puree and lemon sauce
DAY 7
LUNCH
Quinoa salad with smoked salmon and avocado
Fresh fish ceviche with mango
Lobster spaghetti
DINNER
Green salad with orange estragon and louza
Asparagus with poached egg, parmesan cream and fresh truffle
Pork with leeks cauliflower puree
DESSERTS
Panna cotta
Orange pie
Crème brulé
Pavlova
Chocolate moelleux
Mille-feuille
Tiramisu
Cheesecake
Reviews
"We had an absolutely wonderful time — truly our best family sailing ever — all thanks to Pixie and its incredible crew"
Gallery
