SERENISSIMA III Yacht Description
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Audi E-foil (1):
Try the most popular new water toy for easy, floating rides above the sea. -
Jet Ski (1):
Add fast laps and tow sessions between swims, with wakeboard and skis onboard. -
Starlink Satellite Internet:
Stay reliably connected for work and streaming while cruising around the Greek islands.
Big cat, real space. SERENISSIMA III is a 2024 Fountaine Pajot 80 sailing catamaran that sleeps 10 guests in five cabins, built for groups who want to spread out without losing the “we’re all together” vibe.
Outdoor living wins. You get a flybridge set up for lounging and dining, plus a forward cockpit with a jacuzzi. Add the two side cockpits with opening wings and the result is simple: more places to sit, read, snack, and rotate seats as the day goes on. No deck politics.
Proper water access. The beach club and hydraulic swim platform make getting in and out of the sea easy, and they turn “quick dip” into an all-afternoon habit.
Toys and downtime covered. When you want more than floating, there is a Williams Sportjet 520 tender (230hp), one jetski, an Audi e-foil, two Seabobs, plus kayaks and paddleboards. Back onboard, there’s air conditioning, Wi‑Fi (including Starlink), and an outdoor cinema with a movie projector and Nintendo Switch for the non-swimmers.
Accommodation
One owner's suite with jacuzzi bathtub and separate shower (bed size 1,80 m x 2,00 m, 32 m²), one VIP cabin with desk area (bed size 1,80 m x 2,00 m, 22 m²), and three queen bed cabins (bed size 1,60 m x 2,00 m, 14 m² approx.), all with private facilities.What is the cabin arrangement of SERENISSIMA III?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Owner’s Suite (Master) | King (1.80 m x 2.00 m) | Private facilities; jacuzzi bathtub and separate shower | Full |
| VIP Cabin | King (1.80 m x 2.00 m) | Private facilities (en-suite) | Full |
| Guest Cabin 1 | Queen (1.60 m x 2.00 m) | Private facilities (en-suite) | Full |
| Guest Cabin 2 | Queen (1.60 m x 2.00 m) | Private facilities (en-suite) | Full |
| Guest Cabin 3 | Queen (1.60 m x 2.00 m) | Private facilities (en-suite) | Full |
SERENISSIMA III
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Weekly price: €65,000 - €85,000
Low Season | High Season
- Length: 78'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 5
- Builder: Fountaine Pajot
- Consumption: 120 Litres/Hr
- Cruising Speed: 9.5
- Max. Speed: 11.5
- Built Year: 2024
- 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 SERENISSIMA III, the expected APA is 20% to 35% of the charter price (€13,000 - €22,750), making the charter cost €78,000 to €87,750. 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.
SERENISSIMA III 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 | 130,000EUR to 170,000EUR | 26,000EUR to 51,000EUR | 15,600EUR to 20,400EUR | 171,600EUR to 241,400EUR | Discounts outside the main season are common. | |
| 7 day charter | 65,000EUR to 85,000EUR | 13,000EUR to 25,500EUR | 7,800EUR to 10,200EUR | 85,800EUR to 120,700EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 32,500EUR to 42,500EUR | 6,500EUR to 12,750EUR | 3,900EUR to 5,100EUR | 42,900EUR to 60,350EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 65,000EUR / 6 * 3 days = 32,500EUR |
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: EUR65,000
High season rate: EUR85,000
High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters for less than a week upon request. 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 fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 6,5% VAT.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters for less than a week upon request. 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 fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 6,5% VAT.
* 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
Starlink
Printer
Laptop
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Jet ski | 1 jet ski. |
| Seabob | 2 Seabobs for powered underwater cruising. |
| E-foil board | 1 Audi E-foil board for electrically powered foiling above the water. |
| Sea scooter | 2 sea scooters (Jobe Infinity) for powered underwater cruising. |
| Tender | Williams Sportjet 520 tender with 230 hp. |
| Towable | 1 Jobe Sea-esta towable. |
| Towable | 1 Jobe Scout towable. |
| Inflatable donut | Inflatable donut. |
| Kayaks | 2 inflatable kayaks (2 person). |
| Paddleboards | 2 standup paddleboards. |
| Wakeboard | 1 wakeboard. |
| Water skis | 1 Ho Sports Omni waterski. |
| Monoski | Monoski adult. |
| Snorkeling gear | Snorkeling equipment. |
| Fishing gear | Fishing gear. |
Other Entertainment
One owner's suite with jacuzzi bathtub and separate shower, one VIP cabin with desk area, and three queen bed cabins all with private facilities.
Barbecue
Two wet bars (fore deck and fly bridge)
Jacuzzi on foredeck
Two side cockpits with opening wings
A Beach Club that’s 100% overlooking the sea to make the most of the anchorages
Filtration system for drinking water (mineral & sparkling water) - Part of Green Initiative
Hairdryers (5)
Iron (1)
Sunscreen provided (adults, children, face, body)
Pillows for each bed (4)
Shower gel, shampoo, conditioner, body lotion (Aqua di Parma)
Hydraulic Swimming Platform
Washing machine/ dryer (light laundry)
Projector for home cinema (Nebula)
TV 1 in the lounge
yoga mats, weights, foam roller
Crew
Captain
Chef
Chief Stew
Deckhand/Stew
Deckhand
Captain: Konstantinos Katsimentes
Focuses on safe passage planning across the Mediterranean and Caribbean, with a strong preference for sailing whenever conditions allow. His divemaster background supports smooth coordination for dive days and water time.
- Greek nationality
- RYA Ocean Master licenses for power and sailing yachts
- Certified divemaster
- 20+ years professional yachting experience
Builds menus around Greek and Italian influences, keeping meal timing organized to match the days cruising and swim stops. Trained in Athens and has worked in Greece and the UK.
- Greek nationality
- Le Monde - Culinary Arts, Athens (graduated 2012)
- 12+ years professional culinary experience
- Fluent in Greek and English
Keeps the interior running to schedule so service stays consistent through meals, anchor moves, and busy swim sessions. Her background across sailing yachts and private motor yachts supports steady day-to-day operations on board.
- Fluent in Greek, English, and Italian
- Experience as permanent crew hostess on sailing yachts
- Experience on private motor yachts
Supports both deck and guest service, helping keep daily routines on track from cockpit setup to meal transitions. Brings seven years of restaurant experience, including two seasons in Athens and Mykonos.
- 7 years restaurant industry experience in Greece and abroad
- Two seasons at Grand Bretagne Hotel, Athens
- Worked at a top restaurant in Mykonos
- Fluent in Greek and English
Runs deck operations and helps organize guest activities on the water, supporting safe use of toys and time at anchor. He is also a certified kitesurf instructor, useful for active days.
- Born in 2000 in Patra, Greece
- Joined the yachting industry in 2021
- Certified kitesurf instructor
Menu
- Fresh Orange Juice
- Smoothies
- Rusks
- Butter, chocolate praline, marmalade, and honey
- Butter and chocolate croissants
- Cheese and cold cuts
- Eggs
- Fresh fruits
Day 1
- Welcome finger food
Day 2
- Burrata – colorful cherry tomatoes, rocket, basil oil
- Tuna tataki – celery, green apple, candied walnuts, yoghurt
- Fresh Lemon spaghetti – basil, Aegina pistachio
- Fresh fruits
Day 3
- Chicken Caesar’s salad – smoked pancetta, croutons, anchovies dressing
- Tomato, feta, fresh herbs tart
- Ice cream
Day 4
- Black-eyed peas – summer veggies, herbs
- Fish egg roe salad
- Prawns “saganaki” – feta, tomatoes, herbs
- Grilled octopus – fava beans puree, caramelized onions
Day 5
- Greek salad – “feta” cheese, fresh oregano
- Prawns’ linguine – bisque sauce
- Lemon sorbet
Day 6
- Green salad – “talagani” cheese, cashews, croutons, balsamic vinegar dressing
- “Feta” cheese
- Traditional “Gemista” – stuffed tomatoes and bell peppers
- Traditional spoon sweet
Day 7
- Beluga lentil salad – fresh herbs, carrot, celery, cherry tomatoes, Cherry vinegar dressing
- Grilled sardines – tomato-capers dressing
- Black pasta – tuna, olives, capers, tomato
- Fresh fruits
Day 1
- Baby Gem, carob rusk powder, cherry tomatoes, black olives dressing
- Steamed mussels, garlic, dill, ouzo sauce
- Whole fresh fish in salt crust, wild greens, lemon oil sauce
Day 2
- Quinoa salad – smoked salmon, cranberries, herbs, yoghurt-apple juice dressing
- Seabream ceviche – lime, coriander, chili, coconut milk
- Asian-style marinated black cod – cauliflower puree, beetroots, fried cauliflower, coriander-ginger-lemongrass sauce
Day 3
- Salad with mushrooms – baby rocket, baby spinach, “anthotiro” cheese, truffle dressing
- Beef tartare – quail egg yolk, parmesan, truffle, potato sticks
- Iberico pork – grilled broccoli, romesco sauce, almond flakes
Day 4
- Cretan “Dakos” salad – rusk, grated tomato, “xinomizithra” cheese, capers
- Seabass carpaccio – shallots, strawberries, bottarga, spicy citrus dressing
- Seafood “giouvetsi” – saffron, cherry tomatoes, goat cheese
Day 5
- Grilled sweetcorn – pomegranate, fresh herbs, jalapeno dressing
- Tuna tartare – avocado, wasabi dressing, fried shallots
- Dover sole – sauteed spinach, fried capers, garlic-soy-brown butter sauce
Day 6
- Colorful beetroots – pistachio, yoghurt, green apple
- Scallops’ tartare – mango, passion fruit, bell peppers, citrus dressing
- Red mullet – prawns’ ravioli, espresso sauce
Day 7
- Baby rocket – prosciutto, parmesan, balsamic vinegar dressing
- Spring rolls – chorizo, cream cheese, sweet chili sauce
- Risotto – butternut squash, beef short ribs, demi-glace
Day 1
- Lemon curd, biscuit, passion fruit
Day 2
- Pineapple pavlova – vanilla ice cream
Day 3
- Chocolate namelaka – red fruits, cocoa crumble
Day 4
- Tiramisu
Day 5
- Banoffee
Day 6
- Pistachio panacota
Day 7
- Apple crumble – vanilla ice cream
No snacks section was provided in the source menu.
Chef’s Style & Influences
Greek and Mediterranean dishes with Italian touches, featuring seafood, citrus, herbs, and pistachio.
Reviews
