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
S/Y PIXIE is a Fountaine Pajot Alegria 67, she is a remarkably beautiful and comfortable sailing catamaran designed by Berret Racoupeau Yachts Design for the most discerning sailors. Its incredibly spacious flybridge provides unrivaled comfort, and its bow cockpit, which features a separate Jacuzzi zone, symbolizes a lifestyle worthy of the best.
S/Y PIXIE boasts extraordinary performance characteristics for a catamaran of its size, including good handling and the ability to sail on sharp courses.
When boarding S/Y PIXIE, everyone anticipates huge, useful spaces, but , reality genuinely exceeds expectations. The exquisite interior features softer and more asymmetrical lines in accordance with modern design trends.
Notable is the bathing platform, which is ideal for cocktails and lounging at sea level.
Represented by DMA Yachting, the majestic charter yacht PIXIE is a 67 ft sailing catamaran featuring a hot tub. The highlights of PIXIE are her well-chosen interiors and experienced crew. PIXIE spends the summer and winter season in Greece. She was completed by the well-known ship builder FOUNTAINE PAJOT in 2022. The ingenious yacht layout features 4 generous cabins and easily accommodates up to 8 guests.
PIXIE is classified primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and that's where most of the delicious meals are served. The tastefully decorated cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. Multiple portholes connect you with the outside world.
The sailboat features Engines - VOLVO D3 2 x 150hp Generators - 2x 12KW synchronized Fischer Panda engines and a generator.
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 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: €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
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 Information
Chef
Captain: Vasilis Stamoulis
Captain: Vasilis Stamoulis
Captain Vasilis embarked on his sailing journey in 1997, starting with Olympic Triangle Sailing. His dedication and passion for the sea led him to a successful competitive sailing career from 2000 to 2012, during which he earned two National Titles and represented Greece in multiple World and European Championships as a member of the Hellenic National Team. From 2013 to 2017, he shared his expertise as a Sailing Instructor, helping others develop their own love for sailing.
Transitioning naturally into the world of yachting, Vasilis combines his extensive racing background with years of experience in yacht charters to deliver exceptional voyages at sea. His professionalism, calm demeanor, and reliability make him an outstanding leader and trusted captain for any journey.
Vasilis holds multiple certifications, including ENAK First Aid, a Lifeguard Diploma, and STCW Advanced Safety Training, ensuring safety and preparedness on every voyage. Outside of sailing, he enjoys scuba diving, spearfishing, cycling, kickboxing, and mountain motorcycling — pursuits that reflect his adventurous spirit and active lifestyle.
Fluent in both Greek and English, Captain Vasilis brings a wealth of maritime expertise, a strong safety mindset, and a passion for the sea, promising guests an unforgettable and seamless sailing experience.
Previous yachts: S/C Nomad II (50ft), S/C PLAN B (63ft), M/Y DUNE (72ft), M/Υ Rooster (78ft)
Chef: Markos Vasiliadis
Chef Markos brings a wealth of culinary expertise to the Pixie crew, with years of experience as a Sole Chef in renowned restaurants across Athens. His background includes working with a distinguished team at some of the city's most celebrated dining establishments, where he honed his craft in creating both traditional Greek and sophisticated, elegant dishes. Markos’ deep understanding of Mediterranean flavors and seasonal ingredients allows him to elevate classic recipes with refined techniques. Passionate about delivering exceptional meals, he takes pride in crafting personalized menus that cater to each guest's preferences, all while maintaining a focus on quality and presentation. His dedication to excellence ensures that every dining experience aboard Pixie is memorable, reflecting the finest aspects of Greek cuisine with a modern twist.
Deck/Stew: Marios Konstantopoulos
Born and raised on the island of Andros, Marios brings a strong blend of maritime experience and hospitality expertise to M/Y Pixie. With over a decade in luxury guest services and marine operations, he has managed VIP boat transfers, organized private excursions, and guided guests on snorkeling and sightseeing tours throughout the Cyclades. His background also includes managing guest accommodations and restaurant operations, where he developed excellent organizational skills, attention to detail, and a commitment to high service standards. Known for his professionalism, reliability, and positive attitude, Marios consistently delivers exceptional guest experiences both on deck and ashore. He holds an AIDA Level 2 FreeDiving Certificate and a European Speedboat Operator License, and is fluent in Greek and English, with basic knowledge of Spanish. Marios’ passion for the sea, warm personality, and dedication to teamwork make him a valued addition to the Pixie crew.
Menu
Breakfast
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
Launch 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
Launch
Stuffed tomatoes and bell peppers with rice and green herbs, Greek yogurt, and spear mint chimichurri.
"Moussaka" rolls eggplant, potatoes, minced meat, and bechamel cause.
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.
Launch 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 sirup )
Chocolate mousse with blueberries and strawberries
Ekmet kataifi (light pastry cream, Chantily cream with rose water and pistachio)
Dinner 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
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
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 sirup perles
Creme brulee, walnut cake soaked in syrup, burned sugar
Cholate creme , hazelnuts cracker , mango gel
Rice pudding, cream Dulcey , black rum , hazelnut croquant, passion fruit sorbet
Carob semifreddo , cherry coulis, Chantilly cream, pistachio
Reviews
"We had an absolutely wonderful time — truly our best family sailing ever — all thanks to Pixie and its incredible crew"
