CORALI
- Year Built 2026
- Length 51 ft.
- Designer Lagoon
- Cabins 6
- Maximum Guests 12
- Starting From $9,850
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
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2 x Sea Scooters
2 x SUP
1 x Kickboard
1 x Double Seat Kayak
Seabob & Efoil upon request with extra charge.
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Offered via rendezvous only
No rate data found for this yacht.
Yacht Prices per week 2026: 28/03-25/04/2026 : 9.850€ / Week + VAT + Expenses 25/04-23/05/2026 : 12.760€ / Week + VAT + Expenses 23/05-20/06/2026 : 15.000€ / Week + VAT + Expenses 20/06-25/07/2026 : 17.700€ / Week + VAT + Expenses 25/07-22/08/2026 : 19.000€ / Week + VAT + Expenses 22/08-12/09/2026 : 17.700€ / Week + VAT + Expenses 12/09-26/09/2026 : 15.000€ / Week + VAT + Expenses 26/09-07/11/2026 : 12.250€ / Week + VAT + Expenses 07/11-31/12/2026 : 9.850€ / Week + VAT + Expenses Prices Include: Yacht , her equipment and crew of 2 (captain & Hostess). Plus: V.A.T 12% (subject to change without prior notice) & APA 30% of the charter fee not included in the rates. ***All charters are operating Sat - Sat, 15:00 - 09:00 , Return of the boat at its base the evening before by 18.00 ***Meals on Half Board basis. The Cook/Hostess prepares daily breakfast, lunch and light snacks during the day, and up to 2 dinners per week. Summer Base Port: Athens , Alimos Marina Summer Operating Area: Greece Winter Base Port: Athens , Alimos Marina Winter Operating Area: Greece
Summer Base Port:Athens , Alimos Marina
Summer Operating Area:Greece
Winter Base Port:Athens , Alimos Marina
Winter Operating Area: Greece
Location Details:The yacht is based in Alimos Marina, Athens.
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Specifications
Locations
Athens , Alimos Marina
Amenities
Water Sports
Other Toys
2 x Sea Scooters
2 x SUP
1 x Kickboard
1 x Double Seat Kayak
Seabob & Efoil upon request with extra charge.
- Year Built 2026
- Length 51 ft.
- Designer Lagoon
- Cabins 6
- Maximum Guests 12
- Starting From $9,850
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Meet our Crew
Captain George Sevastos, born in 1970, is a seasoned maritime professional from Alimos, Attica, Greece, with over thirty-five years of experience at sea, including a decade managing privately owned pleasure boats. Fluent in English and a graduate of the Sivitanidios School, he also owns a successful construction company specializing in multi-storey buildings. As a skilled skipper, he has navigated various vessels, including catamarans, motor yachts, and monohulls, and possesses extensive knowledge of the Ionian, Aegean, Saronic, and Dodecanese seas. His expertise includes not only navigation but also technical repairs, ensuring safety and comfort during voyages. With a deep understanding of local waters and a passion for boating, Captain Sevastos is dedicated to providing exceptional experiences on the water.
His favorite food: Goat rib chops
His favorite islands: Poros in the Argosaronic Gulf and Paros is the Cyclades
Favorite time of the day: The sunrise!
Hobbies: He likes to ski and fish!
Fun fact: Ask him about his fishing and sailing adventures over the years! He has lived to tell the tale!
Petros is an experienced Head Chef with over 11 years in high-end restaurants, boutique hotels, and private dining across Greece and internationally. Specializing in refined Greek Mediterranean cuisine with Italian influences, he delivers elegant, seasonal menus focused on premium ingredients and precise execution.
He has led kitchen operations in both island and city environments, managing menu development, provisioning, food cost control, and full HACCP compliance. His international experience in Norway and Cyprus allows him to confidently cater to diverse, high-expectation clientele.
In addition to his restaurant leadership roles, Petros has worked as a Private Chef and Menu Consultant, creating tailored dining experiences with attention to detail, presentation, and guest satisfaction. Calm, organized, and guest-focused, he brings strong leadership and consistency to every galley or kitchen he leads.
His favorite food: Pastitsio!
His favorite island: Kythnos!
His favorite movie: Scarface!
His favorite time of the day: The Sunset!
Fun fact: He loves to watch Basketball!
Onboard Dining
CHEF PETROS'S SAMPLE MENU
BREAKFAST
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Served Daily: Fresh fruit platter | Tea, milk and coffee | Cereal and yogurt | Fresh juice
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Pankaces: Honey | Maple | Bacon
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Egg Preperations: Poached | Fried | Scrambled | Omelet | Boiled
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Kagianas from Corfu: Feta | Fresh Tomato | Oregano
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Sfouggato from Messinia: Zucchini | Spearmint | Yogurt
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Homemade spreads and dips: Jam | Butter | Nutella
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Freshly baked: Mini croissants | Toasted breads
SALADS
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Greek (Villagers) salad with a twist: Carob | Pickled onions | Caper bush
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Tabbouleh: Bulgur | Parsley | Mint
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Potato Salad: English mustard | Crunchy Bacon | Yogurt
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Watermelon Salad: Feta | Fresh mint
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Burrata salad : Tricolor cherry tomatoes | Creamy burrata chesee | Basil
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Seasonal/wild greens salad: Olive oil | Lemon
STARTERS
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Tzatziki: Cucumber | Yogurt | Garlic
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Tyrokafteri: Feta | Chilli | Olive oil
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Fava from Santorini: Tender Octopus | Lemon | Red wine
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Steamed mussels: White wine | Garlic | Fresh herbs
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Βougiourdy from Thessaly: Creamy greek cheese | Tomato | Chilli peppers
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Crispy phyllo-wrapped feta: Honey | Poppy seeds
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Ceviche daily catch: Fresh local fish | Citrus | Olive oil
MAIN COURSES
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Greek Pastitsio *chef's favorite*: Baked pasta | Micned beef | Bechamel sauce
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Greek stuffed Vegetables Gemista: Rice | Herbs | Olive oil
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Greek Moussaka: Eggplant | Minced beef | Thyme | Bechamel sauce
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Roasted chicken: Tender chicken | Roasted potatoes
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Greek Giuvetsi: Baked orzo | Rich tomato sauce | Crumbled feta
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Linguine Bolognese: Slow-cooked beef ragu | Aged parmesan cheese
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Linguine Napoli: Napolitan sauce | Cremy burrata | Basil
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Peruvian salmon: Pan seared salmon | Peruvian purple potato
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Roasted sea bream: Sea bream | Cirtus | Olive oil
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Rib-eye steak: Mashed potatoes | Baby carrots
DESSETS
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Banofee: Banana | Caramel | Digestive
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Tiramisu: Mascarpone | Espresso | Digestive
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Greek Rizógalo: Rice | Milk | Cinnamon
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Semolina Halvas: Semolina | Honey | Nuts | Ice cream
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Greek Galaktoboureko: Crispy phyllo | Semolina custard | Light syrop* Happy to discuss any food allergies or special dietary needs. * All traditional Greek dishes can be prepared. * Athlete diet available: high protein, low fats & carbs. * Fresh fish from local fishermen depends on the weather and catch.
Crew Interview
Get to know this crew better with a hosted interview!





