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
-
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) | Taxes: 12%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 63,000EUR to 85,000EUR | 12,600EUR to 25,500EUR | 7,560EUR to 10,200EUR | 83,160EUR to 120,700EUR | Discounts outside the main season are common. | |
| 7 day charter | 31,500EUR to 42,500EUR | 6,300EUR to 12,750EUR | 3,780EUR to 5,100EUR | 41,580EUR to 60,350EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 15,750EUR to 21,250EUR | 3,150EUR to 6,375EUR | 1,890EUR to 2,550EUR | 20,790EUR to 30,175EUR | 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
Captain: Vasilis Stamoulis
Vangelis runs PIXIE with a racing sailor’s precision and a coach’s calm, reading the weather, the boat, and the guests so every move feels sharp, safe, and dialed to how hard you want to push the day. He builds each passage like a campaign—planned tight, run smoothly, with you relaxed in the middle of it.
- Greek nationality; born 1977
- Yachtmaster Offshore 200GT; Powerboat Level 2; STCW10; First Aid; VHF Short Range
- 20 years’ experience as a professional sailing coach
- Diplomas in Sports Sciences, Children Psychology, Training & Development (World Sailing), and School Management & Administration
Markos fires out Greek and Mediterranean plates that hit clean, bold, and tailored, turning fresh island produce into tight, restaurant-level meals built around how you want to eat each day. He doesn’t just feed you; he scripts the food to match the weather, the wine, and the mood on deck.
- Greek nationality
- Years of experience as Sole Chef in renowned Athens restaurants
- Specialist in Mediterranean cuisine, seasonal produce, and modern Greek dishes
Dimitris keeps the decks tight and the service smooth, flipping from lines and toys to table and cabins so your days run clean—no fuss, no waiting, just everything where it should be. He reads guests fast and quietly shapes the flow so the yacht feels organized but never stiff.
- Born 1972, Athens; Greek nationality
- Higher National Diploma in Food Science, Leeds University (1994)
- Professional yachting experience since 2016
- Holds diplomas in both sailing and motor boating
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
