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.
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.
Offered by DMA Yachting, the impressive charter yacht PIXIE is a 66 ft sailing catamaran featuring a hot tub. The key elements of PIXIE are her most appealing features and fantastic layout. PIXIE spends the summer season in Greece. She was delivered by the famous yacht builder Fountaine Pajot in 2022. The well-planned yacht layout features 4 large cabins and easily accommodates up to 9 guests.
PIXIE is presented primarily as a sailing catamaran. The central space of the yacht is the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where most of the delicious meals are served. The modern cabins offer designer mattrace beds and feature ensuite bathrooms. The cabins offer unbeatable views in the morning and are located just below deck. Multiple portholes offer desirable views, while providing privacy if needed.
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 above with private bathroom.What is the cabin arrangement of PIXIE?
- 1 Master cabin
- 2 VIP cabins
- 1 Double cabin
- 1 Pullman 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
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 like a race boat wrapped in velvet, reading wind, sea, and people fast so guests get sharp sailing and smooth, no-drama days. He’s a born coach, turning every passage into something relaxed, safe, and quietly precise.
- Yachtmaster Offshore 200GT; Powerboat Level 2; STCW10; First Aid; VHF Short Range Certificate.
- 20+ years as a sailing coach with World Sailing training & development background.
- Sports Sciences diploma, plus studies in Children’s Psychology and School Management & Administration.
- Fluent in Greek and English; Greek flag, born 1977.
Markos builds plates that hit with clean Mediterranean flavor and restaurant-level polish, then tunes every menu to your crew like it’s a bespoke tasting run. He makes Greek comfort food feel high-end without getting fussy.
- Professional chef with years as Sole Chef in renowned restaurants in Athens.
- Specialist in modern Greek and Mediterranean cuisine using seasonal ingredients.
- Experienced in designing personalized menus for varied dietary preferences.
Dimitris keeps the boat running tight and the service quiet and precise, reading what guests need before they have to ask. He moves from deck work to hospitality without dropping a beat.
- Higher National Diploma in Food Science (Leeds University, 1994).
- Diplomas in sailing and motor boating.
- Professional yachting experience since 2016 with focus on guest service.
- Personal interests in horseback riding, sailing, and cooking.
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"
