CHRISTAL MIO 80
- Year Built 2026
- Length 23.99 ft.
- Designer Fountaine Pajot
- Cabins 6
- Maximum Guests 12
- Starting From $70,000
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
A Grand Expression of Luxury, Innovation & Ocean Freedom Introducing M/Y Christal Mio 80, a spectacular Fountaine Pajot Power 80 designed to captivate, inspire, and elevate the art of luxury cruising. Welcoming up to 12 guests in six beautifully appointed cabins, this magnificent vessel stands as the crown jewel of Fountaine Pajot’s elite motor yacht fleet. Every detail has been masterfully crafted to deliver an extraordinary level of space, style, and comfort—perfect for guests seeking a genuinely exceptional charter experience. Designed for extended voyages, Christal Mio 80 boasts vast living areas and expansive outdoor retreats that invite guests to bask in the beauty of their surroundings. Her stylish aft cockpit offers multiple seating arrangements and spectacular foldable balconies on each side, enhancing the connection to the sea and expanding the entertainment space. At the bow, an opulent foredeck awaits, featuring a refreshing deck jacuzzi, plush sun loungers, and a fully equipped wet bar, creating the ultimate haven for relaxation under the sun. The impressive flybridge serves as yet another highlight, offering panoramic ocean vistas and an elegant dining table ideal for unforgettable alfresco meals shared with friends and family. Indoors, the expansive main saloon exudes modern sophistication with its galley-up layout, fostering an engaging atmosphere where guests can enjoy the creative energy of their onboard chef while savoring world-class cuisine in a refined setting. Accommodations onboard include a sumptuous owner’s suite along with five serene guest cabins, each meticulously designed for privacy, comfort, and restful nights at sea. A highly professional crew of six is dedicated to providing seamless service, warm hospitality, and personalized attention, ensuring every moment onboard is indulgent and effortless. A masterpiece of innovation, comfort, and performance, Christal Mio 80 embodies the pinnacle of luxury yachting. From her breathtaking design to her unparalleled amenities, she promises a cruising experience unlike any other—a journey of elegance, adventure, and unforgettable memories.
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Highfield 4.60 with 80 HP
2 x Seabob (F9 & F9S)
Jetsurf (1)
Flitescooter
Jobe Inflatable Kayak 2 PAX (2)
Jobe Infinity Island (1,50 x 4,00 m)
Inflatable Towable 3P (2)
Inflatable tube (1)
Jobe Wakeboard (1)
Jobe water ski (adults and children)
Jobe Seascooter (2)
Jobe SUP Board 10.6 (4)
Life vests adults and children
Fishing gear
Snorkelling gear
*All particulars are given in good faith and are believed to be correct but cannot be guaranteed. -
Offered via rendezvous only
No rate data found for this yacht.
Rates 2026 High Season (15 June - 15 September) EURO 90000/week + all exp Mid Season (1 May - 14 June & 16 September - 31 October) EURO 80000/week + all exp Low Season (1 November - 30 April) EURO 70000 + all exp + APA 25% + VAT 6,5% Summer Base Port: Athens, Greece Summer Operating Area: Greece WINTER 2026/7 RED SEA - Based in El Gouna WINTER SEASON (October to March) Weekly rate EURO 70000 + APA 25% + VAT 14% Charters for less than a week are upon request and the weekly rate will be divided by 6. If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT. Relocation Fees: Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption. * Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
Summer Base Port:Athens, Greece
Summer Operating Area:Greece
Winter Base Port:Red Sea - El Gouna
Winter Operating Area: Red Sea
Location Details:Summer - Marina Alimos, Athens Available upon request also in other ports and subject to relocation fees. Winter 2026/2027 - El Gouna, Red Sea
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Yacht layout
Specifications
Locations
Athens, Greece
Amenities
Water Sports
Other Toys
Highfield 4.60 with 80 HP
2 x Seabob (F9 & F9S)
Jetsurf (1)
Flitescooter
Jobe Inflatable Kayak 2 PAX (2)
Jobe Infinity Island (1,50 x 4,00 m)
Inflatable Towable 3P
(2)
Inflatable tube (1)
Jobe Wakeboard (1)
Jobe water ski (adults and children)
Jobe Seascooter (2)
Jobe SUP Board 10.6 (4)
Life vests adults and children
Fishing gear
Snorkelling gear
*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
- Year Built 2026
- Length 23.99 ft.
- Designer Fountaine Pajot
- Cabins 6
- Maximum Guests 12
- Starting From $70,000
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Meet our Crew
Captain: Theo Maniatakos
Theo initiated his journey into Offshore Racing School in 1992 and steadily advanced, culminating in his role as an Offshore Sailing Instructor from 2003 to 2008. Immersed in competitive racing in Greece from 2007 to 2014, Theo eventually redirected his sailing enthusiasm toward yacht charters. Possessing certifications such as Yacht Master Ocean (sailing + motorboat) commercial + STCW endorsed, STCW GMDSS G.O., ENAK First Aid, and STCW advance Fire Fighting (5years), STCW advance Rescue Boats (5years), STCW medical first aid. (Non expired), Theo is well-equipped for maritime endeavors. Beyond sailing, he actively engages in scuba diving (PADI Advance Diver, PADI EFR (certificate first aid + AED, PADI Rescue Driver), spearfishing, cycling, Shotokan Karate, and photography. In his previous professional capacity, Theo served as an Architectural Engineer. With a blend of professionalism, a calm demeanor, and unwavering reliability, Captain Theo stands as the ideal captain to lead your clients on an unforgettable voyage. Fluent in both Greek and English, he brings a wealth of experience and expertise to ensure a memorable sailing experience.
Previous Yacht: Christal Mio
Chef: Magda Gkogkoura
Magda brings a wealth of culinary experience to Christal Mio 80, combining her professional restaurant background with years of work on motor yachts and catamarans. Since 2018, she has delighted guests aboard various vessels with her creative menus and meticulous attention to detail, ensuring every meal is both delicious and beautifully presented. Prior to her yachting career, Magda honed her skills in several renowned restaurants in Athens, mastering Mediterranean flavors and contemporary techniques. Fluent in both English and Greek, she communicates effortlessly with guests and crew alike, contributing to a warm and professional onboard atmosphere. Her passion for fresh ingredients, innovative dishes, and personalized service makes her an invaluable member of the team, dedicated to creating memorable dining experiences at sea.
Previous Yacht: Christal Mio
Chief Stewardess: TBA
Stewardess: TBA
Deckhand/Steward: Fotis Kouvelis
Fotis, is a Deckhand onboard Catamaran Christal Mio 80, with practical experience gained across ferry vessels, sailing yachts, and private motor yachts. His responsibilities include all essential deck operations such as mooring assistance, anchoring support, exterior maintenance, and cleanliness of the vessel. With formal training in marine engineering and experience assisting in basic engine-room duties, he brings a well-rounded, safety-oriented approach to his role. Dependable and disciplined, Fotis works effectively within the deck team, adapting efficiently to varying conditions while supporting smooth and safe daily operations onboard.
Deckhand: Francesca Rosato
Francesca is a multilingual and adaptable maritime professional with solid hands-on experience as a Deckhand and Stewardess in the Mediterranean, with a strong focus on advancing her deck skills and seamanship. Comfortable with mooring operations, tender driving, general deck maintenance, and guest support, she thrives in active, team-oriented environments. Her background in guest-facing roles ensures a polished, service-minded approach, while her previous career as a Project Manager adds exceptional organization, reliability, and problem-solving ability to her onboard performance. Motivated, hardworking, and quick to adapt, Francesca is committed to growing within deck operations and contributing positively to any vessel’s crew dynamic.
Previous Yacht: Genny
Onboard Dining
BREAKFAST
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Freshly Brewed Coffee & TeaSelection of Fresh Orange Juiceand Detox Smoothies Handmade Breadbasket with Honey, Marmalade & Butter Greek Yoghurt & Fresh Seasonal Fruits Eggs of the Day ~ Chef’s choice Handmade Sweet & Savoury Greek Pies Chocolate Cookies, Muffins, Pancakes & Crepes International Cheese Platter and Cold Cuts Multigrain Healthy Porridge
DAY 1
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Lunch
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Salad: Black-eyed peas, Paksoi, Sage, Mandarin juiceFirst Course: Shell Ceviche, Pomelo, Spring Onion, Coriander Main Course: Bonito Savoro, Charred Okra, Tomato Relish, Parsley Chips Dessert: Mastic Churros, Lemon Cremeaux, Elderflower Syrup
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Dinner
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Salad: Charcoal-Grilled Endive, Mastelo Cheese, Green Beans, Dates, HazelnutFirst Course: Eggplant Caponata, Roasted Pines, Basil Main Course: Presa Iberico, Pomegranate Tabbouleh, Lemon-mint juice
DAY 2
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Lunch
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Salad: Sesame Bagel, Cherry Tomatoes, Feta Cream Cheese, Balsamic GlazeFirst Course: Involtini di Bresaola, Briam Veggies, Rucola Main Course: Rooster Pastitsada, Orriecchete, Lazareto Cheese Dessert: Loukoumades soaked in Rakomelo & Cinnamon gelato
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Dinner
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Salad: Sea Urchin, Cucumber Ring, Salmorejo, Lemon SprayFirst Course: Salmon Tiradito, Passion Fruit Tiger’s Milk, Coriander gel Main Course: John Dory Roulade, Courgette Flower, Tarragon Bisque Dessert: Peach Melba, Blackberries, Lime Curd
DAY 3
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Lunch
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Salad: Grilled Peaches, Ricotta, Meslun Salad, Honey-Basil dressingFirst Course: Sage Arancini, Comte Cheese, Prosciutto Dust Main Course: Lamb Fricasse, Fennel, Greens, Dill Juice Dessert: Karydopita, Caramel Fudge, Five Spice Namelaka
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Dinner
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Salad: Beluga Lentils, Bottarga, Lollo Rosso, Alfalfa Sprouts, FingerlimeFirst Course: Baby Potato, Smoked Trout, Lotus Fruit, Lemon Segments Main Course: Steamed Cod, Broccoletti, Red Quinoa, Saffron Verjus Dessert: Almond Florentine, Nectarines, Mirin Catalana
DAY 4
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Lunch
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Salad: Grapes, Hallumi Cheese, Mint, Valeriana SaladFirst Course: Boboloni Scamorza, San Marzano Jam, Parsley Pistou Main Course: Soutzoukakia, Cinnamon Tomato Sauce, Mashed Potato Dessert: Galaktoboureko, Golden Crispy Phyllo, Vanilla Custard
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Dinner
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Salad: Soft Shell Crab, Passion Fruit, Baby Jem Lettuce, White Truffle, CashewFirst Course: Sashimi Amberjack, Charcoal-Grilled Watermelon, Tsipouro Main Course: Orzo Langustine, Pomodori Confit, Vanilla-Lemon Bisque Dessert: Maple Tiramisu, White Chocolate, Cocoa Nibs
DAY 5
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Lunch
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Salad: Sfolia di Mozzarella, Watermelon, Paksoi, Mojito dressingFirst Course: Squid & Chips, Old Bay Seasoning Main Course: Slow-Cooked Salmon, Golden Beets, Caper Branch, Labneh Dessert: Strawberry Pavlova, Açai Berries, Mint-Vanilla Curd
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Dinner
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Salad: Artichoke Panzanella, Sundried Tomato, Pita Bread, Spring Onion DressingFirst Course: Vitello Tonnato, Fried Caper, Radish, Lemon Oil Main Course: Free Range Chicken Involtini with Spinach, Baby Potatoes & Black Truffle Demi Dessert: Gianduja Cheesecake, Myrtille Consommé, Carob Sable
DAY 6
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Lunch
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Salad: Baby Spinach, Courgettes, Syglino Ribbons, Greek YoghurtFirst Course: Beef Meatballs, Creole Fattoush, Cherry Tomatoes, Quinoa Pop Main Course: Gemista, Marjoram, Labneh, Lingue di Alfieri Dessert: Milk Chocolate Brownies, Candied Walnuts, Stracciatella Gelato
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Dinner
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Salad: Blue Crab, Mango, Brown Rice, Tobiko, Sambal Oelek MayoFirst Course: Prawn Dolma, Savoy Cabbage, Dashi Egg-Lemon Sauce Main Course: Pan-Seared Sea Bream, Baby Greens, Grapefruit Beurre Blanc Dessert: Yoghurt Panna Cotta, Saffron & Melon Macedonian
DAY 7
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Lunch
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Salad: Salmon Crudo, Baby Lettuce, Avocado & ClementinesFirst Course: Greek Salad, Tuna Poke, Coriander, Black Olive, Tapioca Cracker Main Course: Lobster Saganaki Pasta, Feta Cheese, Pomodori, Star Anise Dessert: Baileys Catalana, Coconut, Bitter Chocolate Cremeux
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Dinner
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Salad: Slow-Cooked Turkey, Carrot Tagliatelle, Valeriana Salad, Chilly-Tahini SauceFirst Course: Beef Tartare, Caviar, Ponzu, Crispy Rice Paper Main Course: Angus Ribeye, Eggplant purée, Potato Bar, Petimezi Drops Dessert: White Chocolate Namelaka, Bitter Ganache & Honeycomb
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** Please note that the above concept menu can and will be adjusted to suit your individual preferences and dietary requirements. We are happy to accommodate any allergies, special requests, or personal tastes to ensure a memorable and enjoyable culinary experience.
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Chef Magda
Crew Interview
Get to know this crew better with a hosted interview!


















