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
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On-deck Jacuzzi on bow cockpit:
Perfect spot for romantic moments or relaxing with cocktails while enjoying sea views. -
Wide flybridge with sunbathing beds:
Spacious and comfortable area for socializing, family time, and sun-soaked relaxation. -
Extensive water toy selection (including sea scooters & wakeboard):
Provides endless fun with premium Jobe Infinity Seascooter pros and wakeboard for active water sports lovers.
Start with the obvious cheat code: PIXIE is a 2022 Fountaine Pajot Alegria 67 with a deck Jacuzzi sunk into the bow lounge and a hydraulic swim platform that turns into your private sea‑level terrace. If your idea of “being on the water” involves actually living at water level – cocktails, toys, selfies, repeat – this platform + Jacuzzi combo is the main feature you’re here for.
The second glitch in the matrix: she sleeps up to 9 guests in 4 cabins, which is rare on a 67’ cat in this comfort bracket. You get a full‑beam style master with two entrances (including direct access from the foredeck/Jacuzzi zone), two queen cabins, plus a triple cabin (double bed + single bunk) – ideal if you’re running a family group or need a flexible “kids / friends / overflow” cabin without upgrading to a bigger, more expensive yacht.
Real space, not brochure space. The expansive flybridge is effectively an outdoor living room: shaded lounging, big sunpads aft, and a proper social area rather than a token flybridge perch. Aft, there’s a clean, practical al fresco dining zone, and forward you get that sunken bow cockpit + trampolines for people who still remember what wind feels like. Translation: your group can split into three or four zones without anyone exiling themselves to a cabin.
Why choose PIXIE instead of another 60‑something cat: because the hardware is matched by the software. You get a 3‑person pro crew (racing‑background captain and a chef with serious restaurant experience), full‑boat air‑conditioning and Wi‑Fi, and a toy list geared to actual use rather than marketing: Highfield tender with 60hp, sea scooters/Scubajet, waterskis, wakeboard, towables, SUPs, kayaks, snorkel and light fishing gear. Add the gym kit (yoga mats, resistance bands, free weights) if you’re pretending this is a wellness retreat.
Net result: PIXIE is a modern, 67’ sailing cat that legitimately delivers four things in one platform: bow Jacuzzi, serious flybridge, 9‑guest layout, and a water‑level beach club. If your brief is “max comfort and fun per metre, without paying 100‑footer money”, this is the point where you stop scrolling.
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?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin | Queen size bed (between queen and king) + desk area | Full private en-suite bathroom with double sink; dual access from interior and foredeck jacuzzi area | AC in every cabin |
| Guest Cabin 1 | Queen size bed | Private en-suite bathroom | AC in every cabin |
| Guest Cabin 2 | Queen size bed | Private en-suite bathroom | AC in every cabin |
| Triple Cabin | Double bed + single bunk bed | Private en-suite bathroom | AC in every cabin |
PIXIE
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Weekly price: €32,500 - €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
Related Videos
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 (€6,500 - €11,375), making the charter cost €39,000 to €43,875. 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 | 65,000EUR to 85,000EUR | 13,000EUR to 25,500EUR | 7,800EUR to 10,200EUR | 85,800EUR to 120,700EUR | Discounts outside the main season are common. | |
| 7 day charter | 32,500EUR to 42,500EUR | 6,500EUR to 12,750EUR | 3,900EUR to 5,100EUR | 42,900EUR to 60,350EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 16,250EUR to 21,250EUR | 3,250EUR to 6,375EUR | 1,950EUR to 2,550EUR | 21,450EUR 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. 32,500EUR / 6 * 3 days = 16,250EUR |
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: EUR32,500
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
HIGH SEASON (Christmas and New Year)
Christmas week: EURO 31500 - 7 night Min. Charter to end by 27 Dec or 48 hour turn.
New Years week: EURO 31500 - 7 night Min. Charter to start no earlier than 29 Dec or 48 hour turn.
+ APA 25% + VAT 14%
LOW SEASON (November to April excluding Christmas and New Year)
Weekly rate EURO 28500 + 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
HIGH SEASON (Christmas and New Year)
Christmas week: EURO 31500 - 7 night Min. Charter to end by 27 Dec or 48 hour turn.
New Years week: EURO 31500 - 7 night Min. Charter to start no earlier than 29 Dec or 48 hour turn.
+ APA 25% + VAT 14%
LOW SEASON (November to April excluding Christmas and New Year)
Weekly rate EURO 28500 + 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
| Toy | description |
|---|---|
| Highfield 4.6 m tender | 4.6 m Highfield tender with 60 hp outboard for guest transfers and towing water toys. |
| Paddleboards (SUP) | 2 stand-up paddleboards for paddleboarding. |
| Kayaks | 2 double kayaks for up to 4 paddlers. |
| Jobe Stimmel Multi Position Board | 1 Jobe Stimmel multi-position board for multiple riding positions behind the tender. |
| Adult water skis | 1 Jobe Allegre 67″ combo adult waterski package for waterskiing. |
| Wakeboard | 1 wakeboard for towed wakeboarding. |
| Kneeboard | Kneeboard for towed kneeboarding. |
| Towable airstream tube | 1 two-person towable airstream for towing behind the tender. |
| Towable toys (general) | Towable inflatables for being towed behind the tender. |
| Jobe Infinity Seascooter Pro | 2 Jobe Infinity Seascooter Pro units for powered snorkeling and swimming. |
| Scuba Jet | 1 Scuba Jet water scooter for underwater and surface propulsion. |
| Sea scooters / underwater scooters | Powered sea scooters for assisted snorkeling and exploring below the surface. |
| Snorkeling equipment | Snorkeling gear for guests. |
| Fishing gear | Fishing equipment for recreational fishing. |
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
- Variety of juices: orange juice, Apple juice, Pomegranate juice
- Variety of milk: Milk, Soy Milk, Almond Milk, Oat milk, coconut milk
- Spreads and jams: Strawberry, Apricot, Peach, Fig, Chocolate and hazelnut praline, Peanut butter, Tahini, Maple Syrup
- Handmade cake: Vanilla, Orange, Chocolate, Carrot, and Banana Bread
- Variety of mini croissants: Butter, Chocolate, Raisins
- Variety of eggs: boiled eggs, poached eggs, fried eggs, omelets, scrambled eggs, Greek scrambled eggs with tomato
- Hot section: bacon, sausages, mushrooms, grilled tomatoes
- Greek Yogurt: Seasonal fruits or sun-dried fruits, variety of nuts, granola, honey
- Fresh fruits: Watermelon, melon, apricot, berries, cherries, mango, pineapple, orange
- French toast: Salted caramel, white chocolate chips, hazelnut praline, roasted hazelnuts, cinnamon
- Eggs of the day: Avocado toast, Eggs benedict/Florentine, omelet, scrambled Eggs
- Cheese pie/spinach pie
- Cold cuts and Cheese platters
- Croissant/bread assortment
- Fruit platter
- Flavored/plain Greek yogurt
- Chia pudding with variety of preference milk
- Granola, corn flakes, oats
- Porridge
Appetizers
- Beetroot salad with arugula, orange carte, sunflower seeds, grape syrup vinaigrette
- Pastrami salad with micro greens, walnuts, Roquefort vinaigrette
- Shushi platter, yakitori reduction, pickled ginger
- Roasted goat cheese with blueberry coulis, spearmint, and walnuts
- Fava cream with crispy onions, capers, and sun-dried tomatoes
- Hummus with crispy chickpeas, lime, lemongrass, smoked mackerel, chives, and parsley oil
- Greek salad, feta cream, cucumber, tomatoes, cherry tomatoes, red onion, oregano, thyme and crispy sour bread crumble
- Tzatziki
- Dolmadakia (vine leaf-wrapped rice) and Tirokafteri (spicy cheese dip)
- Steamed mussels with ouzo and lemon sauce
- Feta saganaki with honey and sesame seeds
- Eggplant rolls with tomato sauce and crumbled feta
- Surf and turf style fried rice
- Tuna tartar rice crackers
- Panko-breaded shrimp with lemon mayo
- Seabass ceviche
- Guacamole with sour cream and nachos
Main Lunch
- Stuffed tomatoes and bell peppers with rice and green herbs, Greek yogurt, and spear mint chimichurri
- "Moussaka" rolls eggplant, potatoes, minced meat, and bechamel sauce
- Sea bream with zucchini, roasted cherry tomatoes and lemon vinaigrette
- A beef stew cooked in tomato sauce with orzo, herbs, and Greek Naxos gruyere
- Pasta of your choice, variety of pesto (basil, avocado, beetroot), Bolognese, Carbonara, etc.
- Peruvian chicken, spatchcock chicken with fresh herbs, lemon, chili, and potato salad with garlic sauce
- Greek summer table, variety of Greek spreads, salads, octopus, smoked sardines, shrimps, mussels, French fries, wild greens, roasted beans
- Greek salad
- Dakos salad
- Quinoa salad with spicy shrimp
- Horta salad (seasonal greens)
- Tuna Nicoise salad
- Caesar salad
- Potato salad with octopus
- Burrata with heirloom tomatoes and crispy prosciutto
Lunch Desserts
- Baklava with vanilla ice cream
- Greek orange pie
- Kataifi pastry, pistachio with mastic ice cream
- Rose water Pana Cotta
- Galaktoboureko (filo pastry with semolina cream and cinnamon syrup)
- Chocolate mousse with blueberries and strawberries
- Ekmet kataifi (light pastry cream, Chantilly cream with rose water and pistachio)
Appetizers
- Split peas cream, crispy prosciutto, truffle oil, confit egg yolk, micro greens
- Athenian salad mosaic, confit codfish, smoked eel, quail eggs, edamame, chives, verbena mayo
- Fish roe cream, carob visual soil, mango, spearmint oil
- Ceviche, tiger milk, shrimp, micro greens, coriander, chilly, cucumber, and celery granita
- Avocado, cucumber, radish, garlic puree, jalapenos, chives, micro greens, ciabatta cracker
- Arancini stuffed with beef cooked in red wine sauce, parmesan cream, micro greens, chives, and parsley oil
- Buffalo, mushrooms, truffle oil, cheese foam, crispy deep-fried egg yolk, edible flowers, parsley oil
Main Dinner
- Seafood orzo, saffron, fish broth, mussels, shrimp, crawfish, parmesan, estragon, parsley oil
- Octopus, carob syrup and orange glaze, fava porridge with thyme, fish roe with octopus ink, parsley oil
- Beef cheeks, celeriac puree, asparagus, demi-glace, micro greens, parsley oil
- Sea bass, Ajo Blanco, broccolini, parsley cream, dill oil
- Scallops, cauliflower puree, cauliflower salad, lemon cream, octopus ink cracker, edible flowers
- Red snapper, quinoa salad, lemon and chilly gel, black garlic sauce, microgreens
- Lamb picanha, Jerusalem artichoke puree, green beans, Bok choi, egg and lemon cream, chives, dill oil
- Moussaka
- Gemista (stuffed Bell peppers and tomatoes)
- Beef or lamb ragu with papardelle
- Lamb chops/ ribeye/ flank steak BBQ
- Grilled fish BBQ
- Cabbage rolls filled with minced pork and avgolemono sauce
- Beef tataki with ponzu sauce
- Pan seared sesame crusted salmon
- Truffle ponzu octopus with fava guacamole
Dinner Desserts
- Choux craquelin, white chocolate cream, salted caramel, chocolate soil, strawberry sorbet
- Millefeuille, crispy filo pastry, cream patisserie, chestnut cream, pistachios, and raspberry gel
- Tiramisu, savoiar, marsala wine gel, espresso syrup pearls
- Creme brulee, walnut cake soaked in syrup, burned sugar
- Chocolate creme, hazelnuts cracker, mango gel
- Rice pudding, cream Dulcey, black rum, hazelnut croquant, passion fruit sorbet
- Carob semifreddo, cherry coulis, Chantilly cream, pistachio
- Pistachio baklava
- Greek yogurt with relish
- Mango mousse
- Cheesecake
- Chocolate tart with whipped cream, strawberries, Ice cream
- Pistachio baklava
- Greek yogurt with relish
- Mango mousse
- Cheesecake
- Chocolate tart with whipped cream, strawberries, Ice cream
- Baklava with vanilla ice cream
- Greek orange pie
- Kataifi pastry, pistachio with mastic ice cream
- Rose water Pana Cotta
- Galaktoboureko (filo pastry with semolina cream and cinnamon syrup)
- Chocolate mousse with blueberries and strawberries
- Ekmet kataifi (light pastry cream, Chantilly cream with rose water and pistachio)
- Choux craquelin, white chocolate cream, salted caramel, chocolate soil, strawberry sorbet
- Millefeuille, crispy filo pastry, cream patisserie, chestnut cream, pistachios, and raspberry gel
- Tiramisu, savoiar, marsala wine gel, espresso syrup pearls
- Creme brulee, walnut cake soaked in syrup, burned sugar
- Chocolate creme, hazelnuts cracker, mango gel
- Rice pudding, cream Dulcey, black rum, hazelnut croquant, passion fruit sorbet
- Carob semifreddo, cherry coulis, Chantilly cream, pistachio
Snacks are integrated within appetizers and light meals throughout the menu, including dips, salads, and fresh fruits, ensuring delightful options at any time.
Chef Markos combines traditional Greek flavors with refined Mediterranean techniques to craft personalized, elegant dining experiences aboard Pixie.
Reviews
"We had an absolutely wonderful time — truly our best family sailing ever — all thanks to Pixie and its incredible crew"
