KaLiMar Yacht Description
Advertised by DMA Yachting, the breathtaking charter yacht KaLiMar is a 50 ft sailing catamaran. The primary distinction of KaLiMar are her absolute comfort and inviting socializing areas. KaLiMar spends the season in Antarctica. She was delivered by the famous yacht builder Lagoon in 2019. The expansive yacht layout features 6 generous cabins and easily accommodates a maximum of 10 guests.
KaLiMar is presented primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where the guests spend most of their time. The modern cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins offer unbeatable views in the morning and are located just below deck. Multiple portholes offer desirable views, while providing privacy if needed.
The sailboat features 2 x 80 CV / 2 x 80 HP engines and a generator.
Accommodation
four double cabins and two semi double cabins (which can accommodate one adult or two children) with four bathroomsWhat is the cabin arrangement of KaLiMar?
- 4 VIP cabins
- 2 Single cabins
- 4 Double cabins
KaLiMar
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Weekly price: $14,500 - $18,500
Low Season | High Season
- Length: 50'
- # of Guests: 10
- # of Cabins: 6
- # of Crew: 2
- Builder: Lagoon
- Consumption: 35 Litres/Hr
- Cruising Speed: 8
- Max. Speed: 9
- Built Year: 2019
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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 KaLiMar, the expected APA is 20% to 35% of the charter price (€2,900 - €5,075), making the charter cost €17,400 to €19,575. 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.
KaLiMar Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 29,000EUR to 37,000EUR | 5,800EUR to 11,100EUR | 34,800EUR to 48,100EUR | Discounts outside the main season are common. | |
| 7 day charter | 14,500EUR to 18,500EUR | 2,900EUR to 5,550EUR | 17,400EUR to 24,050EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 7,250EUR to 9,250EUR | 1,450EUR to 2,775EUR | 8,700EUR to 12,025EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 14,500EUR / 6 * 3 days = 7,250EUR |
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: EUR14,500
High season rate: EUR18,500
RATES 2023
High Season: Euro 18500 per week (July - August)
Mid Season: Euro 16500 per week (June and Sept)
Low Season: EURO 14500 (rest months)
Plus all expenses (V.A.T. 13% & APA 30%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.RATES 2023
High Season: Euro 18500 per week (July - August)
Mid Season: Euro 16500 per week (June and Sept)
Low Season: EURO 14500 (rest months)
Plus all expenses (V.A.T. 13% & APA 30%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Laptop
printer
Fishing
Green Initiatives
Water Sports
Other Entertainment
Shower gel, shampoo, conditioner, body milk, hand soap
1 hairdryer
Iron
Tv 1
Fans for each cabin
Pillows for each bed 4
Crew
Captain
Captain: Popi Tomazou
Captain - Popi Tomazou
Popi was born in 1981 in Johannesburg, South Africa, and is of Greek descent. With years of experience as a deckhand and stewardess, she is now a fully licensed captain in her own right having recently earned her RYA/MCA Yacht Master Offshore. She brings to Kalimar additional knowledge of the sea and safety on yachts along with a love of chartering in Greece.
She has spent years sailing throughout the Mediterranean with the Aegean and Ionian seas being her home. She is quick to help guests and ensure that have a spectacular charter!
Popi welcomes guests with a bright smile - you will easily relax and enjoy the finest of holidays.
Along with sailing and traveling, she loves SCUBA and underwater exploring, hiking, walking, cooking, reading, and adventurous life!
Languages: English, Greek, and Africaans
Cook/ Hostes - Tzanidis Emmanouil
Emmanouil, born in 1994, is Greek and combines his sailing knowledge with his culinary arts degree in joining KaLiMar. He started his career in restaurants in 2010; from there, Emmanouil attended Le Monde Culinary School and graduated in 2014. He continued in restaurants throughout Greece and has participated in additional seminars -such as Italian Cuisine, Sous Vide, Greek PDO (protected designation of origin) Products, and Diet Menus- Smart Energy. With his diverse background, he is looking forward to offering exceptional service to guests and showing them the beauty of the Greek islands.
With a longtime love of sailing, Emmanouil holds his skipper and speedboat diplomas. He loves racing and has competed in open sea and buoy races. In 2011, he volunteered in organizing the sailing events for the Special Olympics held in Greece. In his free time, Emmanouil enjoys Alpine skiing, windsurfing, sailing for fun, SCUBA diving, and repairing cars.
Languages: Greek (native); English (fluent)
Menu
Breakfast
All types of coffees, teas and Fresh juices
Selection of breads and pastries.
Condiments - peanut butter, honey, marmalades, tahini, praline,
Fresh local fruits, dried fruits and Nuts
Butter Pancakes, crepes or |French Toast
Cold cuts, Cheese and spreads
Greek Yoghurt
Sausages, bacon or smoked salmon
Eggs all types – (fried, scrabbled, boiled, poached)
Day 1
Lunch
Lentil salad with roasted vegetables, sprinkled with onion, parsley and orange dressing
Crispy pita bread, with cod roe dip
Cous Cous with caper leaves and slow cooked octopus with local rose wine and fennel
Dinner
Crostini with spicy tapenade cherry tomatoes and marinated anchovies
Fresh green salad with grilled manouri cheese peach and almond fillets and honey dressing
Flank steak tagliata with chimichuri sauce
Day2
Lunch
Brucshetta with onion marinated tomatoes and spicy sardine fillets
Feta cheese with extra virgin olive oil and oregano
Briam the Greek version of Ratatouille
Dinner
Tabbouleh salad
Smoked eggplant and pepper salad smashed with garlic, parsley, extra virgin olive oil and white balsamic vinegar
Giovetsi - Slow cooked beef with tomatoes and orzo
Day 3
Lunch
Zucchini rolls with ricotta cheese olives and herbs
Grapes salad with rocket wheat goat cheese and balsamic dressing
Gazpacho soup with garlic croutons fresh herbs and yogurt
Dinner
Cherry tomatoes salad with onion, carob rusk, katiki cheese, thyme extra virgin olive oil and white vinegar
Shrimps cheviche with yuzu, mango, chilly and chives
Pastitsio (Oven baked pasta with minced beef and béchamel sauce)
Day 4
Lunch
Greek salad
Souvlaki (small pieces of pork or chicken grilled on a skewer) with tomatoes, onion, tzatziki and pita bread
Dinner
Brucshetta with shrimps saganaki
Beetroot salad with orange, gorgonzola and hazelnuts
Risotto with zucchini, goat cheese, lemon zest and Robola wine
Day 5
Lunch
Mini skewer with olives, salami Lefkada and grilled haloumi
Dakos salad with Cretan rusk freshly ground tomato, feta mouse, olives, and extra virgin olive oil
Pasta alla Ragu
Dinner
Meze night
Smoked eggplant salad
Boiled bean salad with smoked mackerel
Slow cooked octopus with extra virgin olive oil and vinegar
Fava with caper and onion
Dolmadakia - Grape leaf rolls with rice and herbs
Saganaki shrimps with tomato sauce and feta
Day 6
Lunch
Marinated gavros
Quinoa salad with watermelon, katiki cheese and basil
Orzo with shrimps dried tomatoes, pesto and ouzo
Dinner
Garlic bread with yogurt sauce
Cabbage salad politiki with fennel, carrot, red sweet pepper, garlic and vinaigrette
Lamb with rosemary and garlic pockets, served with baby potatoes
Day 7
Lunch
Oven roasted Greek style potatoes
Baked feta with chili
Gemista (Tomatoes stuffed with rice and flavors of Greek herbs)
Dinner
Mussel’s sauté with garlic butter, dill and white wine
Steamed vegetables with lemon juice and extra virgin olive oil
Grilled Catch of the day
Desserts
Orange pie with mastic ice cream
Tiramisu
Cheesecake with handmade wild berries sauce
Traditional semolina halva
Yoghurt with traditional sweets
Banoffee
Fruit salad
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