LIFE TIME Yacht Description
Presented by DMA Yachting, the breathtaking charter yacht LIFE TIME is a 65 ft sailboat. The primary distinction of LIFE TIME are her most appealing features and inviting socializing areas. LIFE TIME spends the season in Antarctica. She was constructed by the renowned boatbuilder Jeanneau in 2020. The expansive yacht layout features 4 cozy cabins and comfortably accommodates a maximum of 8 guests.
LIFE TIME is classified primarily as a sailboat.
The sailboat features 1 x 180 hp VOLVO engines .
Accommodation
She can accommodate up to 8 in 3 double cabins, 1 twin cabin all air-conditionedWhat is the cabin arrangement of LIFE TIME?
- 3 Double cabins
- 1 Twin cabin
LIFE TIME
-
Weekly price: $17,500 - $21,000
Low Season | High Season
- Length: 65'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Jeanneau
- Consumption: 25 Litres/Hr
- Cruising Speed: 8
- Max. Speed: 10
- Built Year: 2020
LIFE TIME Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 35,000$ to 42,000$ | 7,000$ to 12,600$ | 42,000$ to 54,600$ | Discounts outside the main season are common. | |
| 7 day charter | 17,500$ to 21,000$ | 3,500$ to 6,300$ | 21,000$ to 27,300$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 8,750$ to 10,500$ | 1,750$ to 3,150$ | 10,500$ to 13,650$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 17,500$ / 6 * 3 days = 8,750$ |
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: $17,500
High season rate: $21,000
Charter rate for season 2023
High Season (July - August): euro 21.000 per week + 12% VAT + 20% APA
Mid-season (June - September):euro 19.000 per week+ 12% VAT + 20% APA
Low season(Rest Months): euro 17.500 per week + 12% VAT + 20% APACharter rate for season 2023
High Season (July - August): euro 21.000 per week + 12% VAT + 20% APA
Mid-season (June - September):euro 19.000 per week+ 12% VAT + 20% APA
Low season(Rest Months): euro 17.500 per week + 12% VAT + 20% APA
Price Terms
Plus Expenses
Amenities
Nude:
Inq
Books:
YES
Crew Pets:
No
Water Maker:
YES
Board Games:
Yes
Special Diets:
Inq
Kosher:
Inq
Gay Charters:
Yes
YachtNudeCharters:
Inq
Crew Smokes:
No
Specifications
Tube:
Guests:
8
Maxspeed:
10
Draft:
2.95
Cruising Speed:
8
Helipad:
No
Ac:
Full
Ac Night:
No
Built:
2020
Cabins:
4
King:
Queen:
Double:
3
Single:
Twin:
1
Pullman:
Showers:
4
Basins:
Heads:
4
Electric Heads:
4
Jacuzzi:
No
Features
BBQ: 0
AC: Full
Internet: Onboard WIFI
Cruising Speed: 8
Max Speed: 10
Layout
More Specifications
Flag:
GREEK
Homeport:
Athens
Resort Course:
Yacht Permit:
2
Yacht License:
2
Yacht Mca:
0
Yacht Insurance:
Diving Yacht offers Rendezvous Diving only
Air Compressor:
Not Onboard
Scuba On Board:
Yacht offers Rendezvous Diving only
Fishing
Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:
Green Initiatives
Green Initiative:
Reusable Bottles:
Other Green Efforts:
Water Sports
Dinghy Size:
Highfield 340
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp:
25HP
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard:
Crew
Crew Information
Captain
Cook/Hostess
Captain: Stephanos Vogiatzis
Captain Stefanos Vogiatzis
Stefanos has been sailing in Aegean ever since he can remember, all his life he’s been surrounded by sea sports activities. He has a very outgoing and friendly personality, as he grew up in cosmopolitan Santorini. And thus, he’s very familiar with the Cyclades.
From 2014 Stefanos has been working as a full time skipper. He has skippered sailing yachts up to 65 feet (private and professional) . Stefanos is an experienced Captain in yacht charters in the Mediterranean seas as well as in long distance yacht deliveries from Bordeux to Athens and all around Greece. He is creative, self-motivated, well-organized and capable of working under pressure person. He has a clear, logical mind with a practical approach to problem solving and with developed experience to see things through to completion.He possesses good communication skills, so he is capable to work as part of a team.
At his free time, he enjoys sailing, surfing, free diving, snowboarding, cycling.
Passionate and devoted in providing an excellent sailing experience, Stefanos will make sure you will have a memorable vacation.
Certificates:
NASPOR offshore sailing and racing school, Skipper's basic education
Speedboat operator license
Basic safety training VI/1 STCW
Radio communication GMDSS
General Operator Certificate VI/2 STCW
Diving Instructor
Cook/hostess: Nina Dania
Nina was born in 1998, in Patras, Greece. She grew up in a suburb, by the sea, and she has been by the sea since. At the age of seven, she started taking sailing courses, and soon enough, sailing had won her heart. After ten years of racing sailing, the time came to put the sea aside for a while, and study to enter university.
In 2017, she entered the “Special Needs Education” in the Department of Educational and Social Policy, in Pa.Mak. University, Greece, but not much time passed, and the sea started calling her back. When she realized that living on the sea is possible, she decided to pause her studies and return to her natural environment, and since then, she has been spending most of her time on boats.
Working as a hostess on sailing yachts is something that came natural. Her passion for cooking, but also for hosting people, combined with her nautical knowledge gave her the ability to evolve quickly in the profession. By now, having already four years of experience, many nautical miles, both inshore and offshore, and with a cooking passion that constantly grows, she knows where her place- to be is, and she is giving the best of herself in all aspects of her job and life onboard.
*All of the crew members are fully vaccinated against Covid-19.
Menu
Breakfast Buffet
Savory
Wheat and white bread
Scrambled eggs, boiled eggs, omelettes
Cheese platter
Cold cuts platter
Sweet
Greek yoghurt
Honey and fruit jams
Nuts and granola
Fruit platter
Croissants
Starters
Feta cheese fried in phyllo crust, with honey and sesame
Spicy baked Feta cheese in tomato sauce
Smoked eggplant salad
Grilled peppers with burrata and chimichurri sauce
Fried Talagani cheese with orange jam
Kadaifi nests stuffed with fig, prosciutto, Greek cream cheese
Vine leaves stuffed with rice and herbs
Fish starters
Anchovies and octopus marinated in vinegar
Smoked mackerel with beluga lentils salad
Seabass Ceviche with Leche de Tigre
Spicy shrimp Ceviche with cocktail sauce
Steamed Mussels
Salads
Greek Salad
Cucumber, tomato, peppers, pickled onion, olives, feta cheese
Cretan Dakos
Carob rusks, cherry tomatoes, critama leaves, xynomyzithra cheese
Crushed cucumber
Strawberries, spring onion, mint, lime
Ampelofasoula
Green beans, almond flakes, lemon, zucchini
Baked beetroot
Beetroot leaves, strawberries, pecan nuts, garlic, manouri cheese
Green salad with grapes
Mixed greens, grapes, prosciutto, hazelnuts, parmesan flakes
Boiled Seasonal Greens
Quinoa Salad
Peach, peppers, spring onion, mint, ginger
Risotto/Pasta
Mushroom risotto
Wild mushrooms, truffle essence
Zucchini flowers risotto
Baby zucchinis, dill, lime
Beetroot risotto
Goat’s cheese, walnuts
Rigatoni Al pomodoro y Basilico
Pomodori tomatoes, fresh herbs
Spaghetti with basil pesto
Pine nuts, parmesan, cherry tomato confit
Carbonara Italiana Egg yolks, pecorino, guanciale
Meat Courses
Ragu alla Bolognese Slow cooked beef, served with handmade Greek pasta
Steak au poivre Beef steak, peppercorns, cream, served with potatoes
Osso buco alla Milanese
Slow cooked veal, gremolata, served with pearl cous cous Milanese
Crusted Roast Rack of lamb
Pistachio and herbs crust, served with glazed vegetables
Grilled Pork tenderloin
Greek wine gravy, dried sour cherries, served with celery root purée
Grilled Chicken thigh fillet
Tahini cumin sauce, lemon, served with vegetable stew
Seafood Courses
Shrimp Orzo
Pasta, tomato sauce, star anise
Octopus Calamarata
Pasta, capers, dill
Grilled Sea bream fillet
Served with wild greens, “avgolemono” greek lemony fish sauce
Pan-fried Cod fillet
Served with pea velouté, spring onion, caramelised carrots
Seared Tuna Tataki
Served with mango and pepper salsa, sesame seeds, soy sauce
Grilled Swordfish ‘Souvlakia’
Swordfish skewers, served with grilled vegetables and fresh greens
Sweet n’ sour Octopus stew
Served with fava beans and saffron puree, caramelised pearl onions
Salmon fillet sautéed
Served with potato puree and sautéed spinach
Greek Tradition’s Finest Courses
Slow Cooked Lamb in a pouch
Roasted vegetables, lemon, rosemary
Braised Veal with eggplants
Eggplants, baby carrots, tomato sauce, spices
Greek Moussaka
Eggplants, potatoes, minced beef, béchamel sauce
Stuffed vegetables in the oven
Peppers, tomatoes, rice, feta cheese
Pasticcio
Lasagna Bolognese, beef, spices, béchamel
Chickpea stew with “syglino” from Mani
Chickpea cooked with salt-cured pork, onions, wine
Greek Ratatouille
Baked seasonal vegetables, virgin olive oil, herbs
Turkish Hunkar Begendi
Veal Stew, tomato sauce, cinnamon, smoked eggplant puree
Desserts
Lavender Crème brûlée
Chocolate moelleux with espresso and vanilla ice cream
Sparkling wine jelly with raspberries and blueberries
Panna cotta with mastiha essence and salted caramel syrup
Grilled Peaches with cream cheese mousse and hazelnuts
Poached Pears in wine and spices, dark chocolate sorbet
Gallery
molon51040
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- wpcf_generator:
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- wpcf_menu: <p style="text-align: center;"><strong><span style="color: #3598db;">Breakfast Buffet</span></strong></p> <p style="text-align: center;"><br />Savory</p> <p style="text-align: center;"><br />Wheat and white bread<br />Scrambled eggs, boiled eggs, omelettes<br />Cheese platter<br />Cold cuts platter<br />Sweet</p> <p style="text-align: center;"><br />Greek yoghurt<br />Honey and fruit jams<br />Nuts and granola<br />Fruit platter<br />Croissants</p> <p style="text-align: center;"><br /><span style="color: #3598db;"><strong>Starters</strong></span><br />Feta cheese fried in phyllo crust, with honey and sesame<br />Spicy baked Feta cheese in tomato sauce<br />Smoked eggplant salad<br />Grilled peppers with burrata and chimichurri sauce<br />Fried Talagani cheese with orange jam<br />Kadaifi nests stuffed with fig, prosciutto, Greek cream cheese<br />Vine leaves stuffed with rice and herbs<br /><br /><span style="color: #3598db;"><strong>Fish starters</strong></span><br />Anchovies and octopus marinated in vinegar<br />Smoked mackerel with beluga lentils salad<br />Seabass Ceviche with Leche de Tigre<br />Spicy shrimp Ceviche with cocktail sauce<br />Steamed Mussels</p> <p style="text-align: center;"><br /><span style="color: #3598db;"><strong>Salads</strong></span></p> <p style="text-align: center;"><br />Greek Salad<br />Cucumber, tomato, peppers, pickled onion, olives, feta cheese<br />Cretan Dakos<br />Carob rusks, cherry tomatoes, critama leaves, xynomyzithra cheese<br />Crushed cucumber<br />Strawberries, spring onion, mint, lime<br />Ampelofasoula<br />Green beans, almond flakes, lemon, zucchini<br />Baked beetroot<br />Beetroot leaves, strawberries, pecan nuts, garlic, manouri cheese<br />Green salad with grapes<br />Mixed greens, grapes, prosciutto, hazelnuts, parmesan flakes<br />Boiled Seasonal Greens<br />Quinoa Salad<br />Peach, peppers, spring onion, mint, ginger</p> <p style="text-align: center;"><br /><span style="color: #3598db;"><strong>Risotto/Pasta</strong></span><br />Mushroom risotto<br />Wild mushrooms, truffle essence<br />Zucchini flowers risotto<br />Baby zucchinis, dill, lime<br />Beetroot risotto<br />Goat’s cheese, walnuts<br />Rigatoni Al pomodoro y Basilico<br />Pomodori tomatoes, fresh herbs<br />Spaghetti with basil pesto<br />Pine nuts, parmesan, cherry tomato confit<br />Carbonara Italiana Egg yolks, pecorino, guanciale<br /><br /><span style="color: #3598db;"><strong>Meat Courses</strong></span><br />Ragu alla Bolognese Slow cooked beef, served with handmade Greek pasta<br />Steak au poivre Beef steak, peppercorns, cream, served with potatoes<br />Osso buco alla Milanese<br />Slow cooked veal, gremolata, served with pearl cous cous Milanese<br />Crusted Roast Rack of lamb<br />Pistachio and herbs crust, served with glazed vegetables<br />Grilled Pork tenderloin<br />Greek wine gravy, dried sour cherries, served with celery root purée<br />Grilled Chicken thigh fillet<br />Tahini cumin sauce, lemon, served with vegetable stew</p> <p style="text-align: center;"><br /><span style="color: #3598db;"><strong>Seafood Courses<br /></strong></span><br />Shrimp Orzo<br />Pasta, tomato sauce, star anise<br />Octopus Calamarata<br />Pasta, capers, dill<br />Grilled Sea bream fillet<br />Served with wild greens, “avgolemono” greek lemony fish sauce<br />Pan-fried Cod fillet<br />Served with pea velouté, spring onion, caramelised carrots<br />Seared Tuna Tataki<br />Served with mango and pepper salsa, sesame seeds, soy sauce<br />Grilled Swordfish ‘Souvlakia’<br />Swordfish skewers, served with grilled vegetables and fresh greens<br />Sweet n’ sour Octopus stew<br />Served with fava beans and saffron puree, caramelised pearl onions<br />Salmon fillet sautéed<br />Served with potato puree and sautéed spinach</p> <p style="text-align: center;"><br /><span style="color: #3598db;"><strong>Greek Tradition’s Finest Courses<br /></strong></span><br />Slow Cooked Lamb in a pouch<br />Roasted vegetables, lemon, rosemary<br />Braised Veal with eggplants<br />Eggplants, baby carrots, tomato sauce, spices<br />Greek Moussaka<br />Eggplants, potatoes, minced beef, béchamel sauce<br />Stuffed vegetables in the oven<br />Peppers, tomatoes, rice, feta cheese<br />Pasticcio<br />Lasagna Bolognese, beef, spices, béchamel<br />Chickpea stew with “syglino” from Mani<br />Chickpea cooked with salt-cured pork, onions, wine<br />Greek Ratatouille<br />Baked seasonal vegetables, virgin olive oil, herbs<br />Turkish Hunkar Begendi<br />Veal Stew, tomato sauce, cinnamon, smoked eggplant puree<br /><br /><span style="color: #236fa1;"><strong>Desserts</strong></span><br />Lavender Crème brûlée<br />Chocolate moelleux with espresso and vanilla ice cream<br />Sparkling wine jelly with raspberries and blueberries<br />Panna cotta with mastiha essence and salted caramel syrup<br />Grilled Peaches with cream cheese mousse and hazelnuts<br />Poached Pears in wine and spices, dark chocolate sorbet </p>
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";s:16:"yachtCaptainBorn";s:4:"1990";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:33:"Greek & English & Spanish";s:13:"yachtCrewName";s:17:"Konstantina Dania";s:14:"yachtCrewTitle";s:12:"Cook/Hostess";s:15:"yachtCrewNation";s:5:"Greek";s:15:"yachtCrewYrBorn";s:4:"1998";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:2834:"Captain Stefanos Vogiatzis <br /> <br /> Stefanos has been sailing in Aegean ever since he can remember, all his life he’s been surrounded by sea sports activities. He has a very outgoing and friendly personality, as he grew up in cosmopolitan Santorini. And thus, he’s very familiar with the Cyclades. <br /> From 2014 Stefanos has been working as a full time skipper. He has skippered sailing yachts up to 65 feet (private and professional) . Stefanos is an experienced Captain in yacht charters in the Mediterranean seas as well as in long distance yacht deliveries from Bordeux to Athens and all around Greece. He is creative, self-motivated, well-organized and capable of working under pressure person. 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- location_details: She is based in Athens (Marina Ag. Kosmas), Greece Charter rate for season 2022 High Season (July - August): euro 21.000 per week plus expenses Mid-season (June - September):euro 19.000 per week plus expenses Low season: euro 17.500 per week plus expenses Special offer for the month of May: euro 14.800 per week plus expenses Special offer for the month of June: euro 17.500 per week plus expenses
- helipad: No
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- lengthm: 20.00 m
- consumption: 25
- consumption_units: Litres/Hr
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- price_details: Charter rate for season 2023 High Season (July - August): euro 21.000 per week + 12% VAT + 20% APA Mid-season (June - September):euro 19.000 per week+ 12% VAT + 20% APA Low season(Rest Months): euro 17.500 per week + 12% VAT + 20% APA
- terms: Plus Expenses
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- caemail: [email protected]
- ca: ATHENIAN YACHTS
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/6438/4
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- flag: GREEK
- captain_nation: Greek
- crew_nationality: Greek
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- scubaonboard: Yacht offers Rendezvous Diving only
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- cya_content: a:2:{s:4:"time";i:1664386177;s:3:"cya";s:688:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> LIFE TIME Yacht Description</h2></div><p>Presented by DMA Yachting, the breathtaking charter yacht LIFE TIME is a 65 ft sailboat. The primary distinction of LIFE TIME are her most appealing features and inviting socializing areas. LIFE TIME spends the season in Antarctica. She was constructed by the renowned boatbuilder Jeanneau in 2020. The expansive yacht layout features 4 cozy cabins and comfortably accommodates a maximum of 8 guests. </p><p>LIFE TIME is classified primarily as a sailboat.</p><p>The sailboat features 1 x 180 hp VOLVO engines .</p>";}
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- parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6438/6438brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of LIFE TIME"> <img height="1154" width="1732" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of LIFE TIME" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6438/6438brochure88.jpg?ssl=1"/> </a> </div>
- parsed_menu: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-utensils mofa"></i></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class="cya_table row"> <div class=col-md-12> <p style="text-align: center;"><strong><span style="color: #3598db;">Breakfast Buffet</span></strong></p><br /> <p style="text-align: center;"><br />Savory</p><br /> <p style="text-align: center;"><br />Wheat and white bread<br />Scrambled eggs, boiled eggs, omelettes<br />Cheese platter<br />Cold cuts platter<br />Sweet</p><br /> <p style="text-align: center;"><br />Greek yoghurt<br />Honey and fruit jams<br />Nuts and granola<br />Fruit platter<br />Croissants</p><br /> <p style="text-align: center;"><br /><span style="color: #3598db;"><strong>Starters</strong></span><br />Feta cheese fried in phyllo crust, with honey and sesame<br />Spicy baked Feta cheese in tomato sauce<br />Smoked eggplant salad<br />Grilled peppers with burrata and chimichurri sauce<br />Fried Talagani cheese with orange jam<br />Kadaifi nests stuffed with fig, prosciutto, Greek cream cheese<br />Vine leaves stuffed with rice and herbs<br /><br /><span style="color: #3598db;"><strong>Fish starters</strong></span><br />Anchovies and octopus marinated in vinegar<br />Smoked mackerel with beluga lentils salad<br />Seabass Ceviche with Leche de Tigre<br />Spicy shrimp Ceviche with cocktail sauce<br />Steamed Mussels</p><br /> <p style="text-align: center;"><br /><span style="color: #3598db;"><strong>Salads</strong></span></p><br /> <p style="text-align: center;"><br />Greek Salad<br />Cucumber, tomato, peppers, pickled onion, olives, feta cheese<br />Cretan Dakos<br />Carob rusks, cherry tomatoes, critama leaves, xynomyzithra cheese<br />Crushed cucumber<br />Strawberries, spring onion, mint, lime<br />Ampelofasoula<br />Green beans, almond flakes, lemon, zucchini<br />Baked beetroot<br />Beetroot leaves, strawberries, pecan nuts, garlic, manouri cheese<br />Green salad with grapes<br />Mixed greens, grapes, prosciutto, hazelnuts, parmesan flakes<br />Boiled Seasonal Greens<br />Quinoa Salad<br />Peach, peppers, spring onion, mint, ginger</p><br /> <p style="text-align: center;"><br /><span style="color: #3598db;"><strong>Risotto/Pasta</strong></span><br />Mushroom risotto<br />Wild mushrooms, truffle essence<br />Zucchini flowers risotto<br />Baby zucchinis, dill, lime<br />Beetroot risotto<br />Goat’s cheese, walnuts<br />Rigatoni Al pomodoro y Basilico<br />Pomodori tomatoes, fresh herbs<br />Spaghetti with basil pesto<br />Pine nuts, parmesan, cherry tomato confit<br />Carbonara Italiana Egg yolks, pecorino, guanciale<br /><br /><span style="color: #3598db;"><strong>Meat Courses</strong></span><br />Ragu alla Bolognese Slow cooked beef, served with handmade Greek pasta<br />Steak au poivre Beef steak, peppercorns, cream, served with potatoes<br />Osso buco alla Milanese<br />Slow cooked veal, gremolata, served with pearl cous cous Milanese<br />Crusted Roast Rack of lamb<br />Pistachio and herbs crust, served with glazed vegetables<br />Grilled Pork tenderloin<br />Greek wine gravy, dried sour cherries, served with celery root purée<br />Grilled Chicken thigh fillet<br />Tahini cumin sauce, lemon, served with vegetable stew</p><br /> <p style="text-align: center;"><br /><span style="color: #3598db;"><strong>Seafood Courses<br /></strong></span><br />Shrimp Orzo<br />Pasta, tomato sauce, star anise<br />Octopus Calamarata<br />Pasta, capers, dill<br />Grilled Sea bream fillet<br />Served with wild greens, “avgolemono” greek lemony fish sauce<br />Pan-fried Cod fillet<br />Served with pea velouté, spring onion, caramelised carrots<br />Seared Tuna Tataki<br />Served with mango and pepper salsa, sesame seeds, soy sauce<br />Grilled Swordfish ‘Souvlakia’<br />Swordfish skewers, served with grilled vegetables and fresh greens<br />Sweet n’ sour Octopus stew<br />Served with fava beans and saffron puree, caramelised pearl onions<br />Salmon fillet sautéed<br />Served with potato puree and sautéed spinach</p><br /> <p style="text-align: center;"><br /><span style="color: #3598db;"><strong>Greek Tradition’s Finest Courses<br /></strong></span><br />Slow Cooked Lamb in a pouch<br />Roasted vegetables, lemon, rosemary<br />Braised Veal with eggplants<br />Eggplants, baby carrots, tomato sauce, spices<br />Greek Moussaka<br />Eggplants, potatoes, minced beef, béchamel sauce<br />Stuffed vegetables in the oven<br />Peppers, tomatoes, rice, feta cheese<br />Pasticcio<br />Lasagna Bolognese, beef, spices, béchamel<br />Chickpea stew with “syglino” from Mani<br />Chickpea cooked with salt-cured pork, onions, wine<br />Greek Ratatouille<br />Baked seasonal vegetables, virgin olive oil, herbs<br />Turkish Hunkar Begendi<br />Veal Stew, tomato sauce, cinnamon, smoked eggplant puree<br /><br /><span style="color: #236fa1;"><strong>Desserts</strong></span><br />Lavender Crème brûlée<br />Chocolate moelleux with espresso and vanilla ice cream<br />Sparkling wine jelly with raspberries and blueberries<br />Panna cotta with mastiha essence and salted caramel syrup<br />Grilled Peaches with cream cheese mousse and hazelnuts<br />Poached Pears in wine and spices, dark chocolate sorbet </p> </div> </div> </div> </div> </div>
- parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="row"> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht6438/6438crew1.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of LIFE TIME|Captain" data-src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht6438/6438crew1.jpg?resize=470,470' /> </a> Captain </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/life-time/life-time-crew-large-2.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of LIFE TIME|Cook/Hostess" data-src='/wp-content/uploads/yacht/c/life-time/life-time-crew-small-2.jpg' /> </a> Cook/Hostess </p> </div> </div> <div class="col-md-12"><h4>Captain: Stephanos Vogiatzis </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>Captain Stefanos Vogiatzis <br /> <br /> Stefanos has been sailing in Aegean ever since he can remember, all his life he’s been surrounded by sea sports activities. He has a very outgoing and friendly personality, as he grew up in cosmopolitan Santorini. And thus, he’s very familiar with the Cyclades. <br /> From 2014 Stefanos has been working as a full time skipper. He has skippered sailing yachts up to 65 feet (private and professional) . Stefanos is an experienced Captain in yacht charters in the Mediterranean seas as well as in long distance yacht deliveries from Bordeux to Athens and all around Greece. He is creative, self-motivated, well-organized and capable of working under pressure person. He has a clear, logical mind with a practical approach to problem solving and with developed experience to see things through to completion.He possesses good communication skills, so he is capable to work as part of a team.<br /> At his free time, he enjoys sailing, surfing, free diving, snowboarding, cycling. <br /> Passionate and devoted in providing an excellent sailing experience, Stefanos will make sure you will have a memorable vacation.<br /> <br /> Certificates: <br /> NASPOR offshore sailing and racing school, Skipper's basic education<br /> Speedboat operator license <br /> Basic safety training VI/1 STCW<br /> Radio communication GMDSS<br /> General Operator Certificate VI/2 STCW <br /> Diving Instructor<br /> <br /> Cook/hostess: Nina Dania<br /> Nina was born in 1998, in Patras, Greece. She grew up in a suburb, by the sea, and she has been by the sea since. At the age of seven, she started taking sailing courses, and soon enough, sailing had won her heart. After ten years of racing sailing, the time came to put the sea aside for a while, and study to enter university. <br /> In 2017, she entered the “Special Needs Education” in the Department of Educational and Social Policy, in Pa.Mak. University, Greece, but not much time passed, and the sea started calling her back. When she realized that living on the sea is possible, she decided to pause her studies and return to her natural environment, and since then, she has been spending most of her time on boats. <br /> Working as a hostess on sailing yachts is something that came natural. Her passion for cooking, but also for hosting people, combined with her nautical knowledge gave her the ability to evolve quickly in the profession. By now, having already four years of experience, many nautical miles, both inshore and offshore, and with a cooking passion that constantly grows, she knows where her place- to be is, and she is giving the best of herself in all aspects of her job and life onboard.<br /> <br /> *All of the crew members are fully vaccinated against Covid-19.<br /> <br /> </p></div> </div> </div> </div>
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