SERENISSIMA III Yacht Description
Where modern luxury meets the art of sailing
Welcome aboard S/Y SERENISSIMA III, an exceptional Fountaine Pajot 80 sailing catamaran designed to elevate every moment on the water. From her expansive outdoor living areas to her refined interior spaces, SERENISSIMA III offers a luxurious setting for unforgettable adventures at sea.
The yacht’s impressive flybridge serves as a true ocean lounge, featuring generous seating, sunbeds, and 360° views—perfect for relaxing under the sun or enjoying the thrill of sailing. At the bow, the forward cockpit with bar and jacuzzi provides another inviting space to unwind, ideal for morning coffees, sunset cocktails, or quiet moments surrounded by ocean views. Step inside to discover a bright, ultra-modern interior where comfort and elegance come together effortlessly. SERENISSIMA III accommodates up to 10 guests in five beautifully designed cabins, including a spacious master suite, a VIP cabin, and three queen cabins. Each features its own ensuite bathroom, ensuring complete privacy and a boutique-hotel level of comfort throughout your stay. With the galley up, the guests are invited to observe the chef creating unforgettable dishes adapted to each preference.
On board, a professional crew of five—captain, chef, chief stewardess, deck/stew, and deckhand—curates a seamless and personalized charter experience. From gourmet dining to tailored itineraries and attentive service, the team is committed to making every moment exceptional.
SERENISSIMA III is fully equipped for adventure, offering a wide selection of premium water toys, including a Jetski (for licensed operators), Seabobs, Audi e-foil, and many more for guests of all ages. She also embraces a Green Initiative, featuring silent-night capability for peaceful overnight stays with minimal environmental impact. For exploring ashore, the yacht includes 2 Xiaomi scooters and 2 Brompton folding bikes. Entertainment and wellness options onboard include a movie projector, board games, and gym equipment, ensuring enjoyment from sunrise to starry nights.
Blending cutting-edge design, generous living spaces, and world-class hospitality, S/Y SERENISSIMA III delivers a charter experience that is both elegant and effortlessly relaxing. Whether you're seeking tranquil cruising, thrilling water sports, or simply time to reconnect with the sea, she offers the perfect escape.
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?
- 2 Master cabins
- 3 VIP cabins
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: 60 Litres/Hr
- Cruising Speed: 9.5
- Max. Speed: 11.5
- Built Year: 2024
- 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 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
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
Captain: Captain: Konstantinos Katsimentes
Captain Konstantinos is a seasoned mariner with an enduring love for the sea, inspired by his father, a commercial ship captain. Born on the island of Evia, he began traveling the world from a young age—exploring Africa, Asia, Europe, and America—an experience that shaped his dream to follow in his father’s wake. While studying civil engineering in Athens, Konstantinos honed his skills as a skipper and sailing instructor at the Achaean Sailing School. With over 32 years of experience in the charter industry, he has expertly commanded a wide variety of vessels including monohulls, catamarans, and motor yachts across Greek waters and beyond. Known for his calm professionalism and warm, engaging presence, Konstantinos is dedicated to creating safe, carefree, and unforgettable sailing holidays for his guests. A true waterman, he is also experienced in windsurfing, water skiing, and kitesurfing, and brings a vibrant energy to every voyage. Fluent in English and Spanish, Captain Konstantinos blends deep nautical expertise with a relaxed leadership style, ensuring a welcoming and enjoyable atmosphere on board.
Chef: Michalis Englezilis
Michail Englezilis is a seasoned yacht chef with over 14 years of experience in high-end gastronomy across Greece, London and Dubai, bringing a refined culinary approach to the luxury yachting environment. With a strong background in both private yachts and fine-dining consulting, he delivers elevated, tailor-made dining experiences perfectly suited to life at sea.
His cuisine is inspired by modern Greek and Mediterranean traditions, enriched with French and Asian influences, with a strong emphasis on premium seafood, seasonality and elegant presentation. Discreet, adaptable and detail-driven, Michail creates bespoke dining moments that enhance every charter and leave a lasting impression on guests.
Previous Yacht: Serenissima
Chief Stew: Christina Xourgia
Christina is an accomplished Chief Stewardess with extensive experience in the yachting industry. Her expertise spans roles as a permanent crew hostess aboard sailing yachts and private motor yachts, where she has demonstrated exceptional hospitality skills and an unwavering passion for the sea.
Originally trained in computer science, Christina discovered her true calling as a hostess on sailing boats, combining her love for the ocean with her dedication to creating unforgettable experiences for guests. Fluent in Greek, English, and Italian, she seamlessly connects with a diverse clientele, ensuring their comfort and satisfaction. Christina's professionalism, warm demeanor, and commitment to excellence make her an invaluable asset to any yacht crew.
Deckhand/Stew : Angelos Koletsi
Meet Angelo, an enthusiastic and dedicated individual with a wealth of experience spanning seven years in the restaurant industry, both in Greece and abroad. For the past two seasons, he showcased his skills at the Grand Bretagne Hotel in Athens and at one of the top restaurants in Mykonos.
Although relatively new to the world of yachting, Angelo's strong work ethic, exceptional customer service skills, and meticulous attention to detail make him an ideal candidate for the role of steward on board. Eager to transfer his hospitality experience to the yachting industry, Angelo is committed to providing top-notch service to guests, ensuring their comfort throughout the voyage.
Known for his kindness, adaptability, and ever-present smile, Angelo is ready to contribute to an exceptional yachting experience. Fluent in both Greek and English, he ensures effective communication to meet the diverse needs of guests on board.
Previous yacht: Aloia 80
Deckhand: Nikos Nikolaou
Nikos Nikolaou, born in 2000 in Patra, Greece, joined the yachting industry in 2021 and quickly became a standout crew member on various vessels. A self-motivated deckhand with a strong sense of responsibility, he thrives in team settings and consistently brings his organizational and interpersonal skills to the table. Nikos is always looking to learn, take on new challenges, and grow professionally. Outside of yachting, he’s also a certified kite surf instructor, which reflects his adventurous spirit and passion for teaching. His positive attitude and dedication make him a reliable and energetic team player, whether it’s managing deck operations or lending a hand with guest activities. Nikos’s commitment to safety, efficiency, and personal growth makes him an invaluable asset to the Serenissima III crew, and his drive to continually improve ensures a wonderful sailing experience for all guests on board!
Menu
Breakfast
Fresh Juices & Beverages
Freshly Squeezed Orange Juice Daily Fresh Smoothies
Premium Coffee & Tea Selection, Herbal Infusions
Fresh & Light
Seasonal Fruit Platter
Greek Yogurt & Plant-Based Pudding Selection of Dried Fruits
Mixed Nuts
Bakery & Sweet Selection
served with Greek Jams, Local Honey, Chocolate Spread, Maple Syrup & Peanut Butter
Freshly Baked Croissants, Homemade Cakes, Traditional Greek Pies
Koulouri Thessaloniki’s, Traditional Greek sesame-crusted bread ring
Artisan Bread Selection Whole Wheat & Gluten-Free
Pancakes & Crepes
Savory Selection
Smoked Salmon with Capers & Cream Cheese Avocado Toast on Sourdough Bread
Cheese Selection Cold Cuts Selection
Eggs Cooked to Order
Boiled Omelette Sunny Side Up Scrambled
Greek “Kayianna”
Milk Options
Whole Milk Low-Fat Milk
Plant-Based Alternatives
Day 1
Lunch
Tzatziki, Traditional Greek yoghurt dip with cucumber, garlic, fresh dill, and extra virgin olive oil.
“Dolmadakia Yalandji”, Vine leaves stuffed with aromatic rice, herbs, and lemon, served with extra virgin olive oil.
Greek Village Salad, Tomatoes, cucumber, red onion, and feta cheese with Kalamata olives, oregano, and Greek olive oil.
Grilled Chicken Souvlaki, Marinated chicken skewers served with warm pita bread and lemon roasted potatoes.
Greek Yoghurt with Thyme Honey & Walnuts, Creamy Greek yoghurt topped with fragrant thyme honey and toasted walnuts.
Dinner
Sea Bass Crudo, Thin slices of Mediterranean sea bass with lemon zest, extra virgin olive oil, capers, cucumber brunoised, and micro dill.
Seared Scallops, Caramelized scallops, silky cauliflower purée, brown butter, toasted hazelnuts, and chive oil.
Crispy Mediterranean Grouper, Pan-seared grouper, Santorini-style yellow split pea fava, sautéed seasonal wild greens, and ladolemono emulsion.
Lemon Verbena Panna Cotta, Citrus gel, almond crumble, and fresh berries.
Day 2
Lunch
Melitzanosalata, Smoky roasted eggplant dip blended with garlic, lemon juice and extra virgin olive oil.
Arugula Salad, Fresh arugula with cherry tomatoes and shaved Parmesan, dressed with lemon and olive oil.
Whole Grilled Fish, Whole fresh catch of the day, simply grilled and served with seasonal vegetables and traditional ladolemono (lemon–olive oil sauce).
Dinner
Beef Carpaccio, thinly sliced beef tenderloin with marinated mushrooms, mushroom duxelles, shaved Parmesan, rocket leaves, and truffle oil.
Wild Mushroom Risotto, Creamy Arborio risotto with sautéed wild mushrooms, Parmesan, and fresh thyme.
Herb-Crusted Lamb Rack, Roasted lamb rack with rosemary and garlic, served with crispy baby potatoes, glazed baby carrots, and red wine jus.
Dark Chocolate Fondant, Warm chocolate fondant with vanilla bean ice cream and fresh berries.
Day 3
Lunch
Whipped Ricotta with Olive Oil & Herbs, Light and airy whipped ricotta finished with extra virgin olive oil, fresh Mediterranean herbs, and warm toasted bread.
Caprese Salad, Buffala mozzarella with ripe tomatoes and fresh basil, dressed with olive oil and sea salt.
Tagliata of Grilled Beef, Sliced grilled beef served with shaved fennel, cherry tomatoes, and aged balsamic.
Strawberries with Mascarpone Cream, Fresh seasonal strawberries served with lightly sweetened mascarpone cream.
Dinner
Tuna Tartare, Fresh tuna tartare with avocado, sesame, lime, and a light soy dressing.
Grilled Squid, Chargrilled squid served with silky chickpea purée and a spicy lemon dressing.
Seafood Orzo with Saffron, Orzo pasta cooked with shrimp, mussels, and calamari in a light saffron seafood broth, finished with fresh herbs and lemon.
Pistachio Semifreddo, Frozen pistachio parfait with dark chocolate crumble, and orange zest.
Day 4
Lunch
Hummus, Creamy chickpea dip blended with tahini, lemon, and extra virgin olive oil, served with warm bread.
Shrimp Saganaki, Sautéed shrimp in a light tomato sauce with feta cheese and fresh herbs.
Tomato & Cucumber Salad, Fresh tomatoes and cucumbers with aromatic herbs and olive oil.
Mediterranean Stuffed Peppers, Roasted peppers stuffed with aromatic rice, herbs, and vegetables, finished with olive oil and lemon.
Seasonal Fruit Platter
Selection of fresh seasonal fruits.
Dinner
Beetroot Carpaccio, thinly sliced roasted beetroot with goat cheese mousse, toasted walnuts, baby leaves, and aged balsamic.
Jerusalem Artichoke Velouté, Silky Jerusalem artichoke soup with chive oil and crispy shallots.
Pan-Seared Duck Breast, Crispy-skinned duck breast served with parsnip purée, braised red cabbage, and a port–cherry jus.
Salted Caramel Parfait, Light salted caramel parfait with coffee crumble, and fresh berries.
Day 5
Lunch
Avocado & Lime Cream, Silky avocado cream with fresh lime, extra virgin olive oil, and a touch of sea salt, served with crisp crostini.
Prosciutto & Melon, Sweet seasonal melon wrapped in thinly sliced prosciutto, finished with cracked pepper and a drizzle of olive oil.
Spinach & Strawberry Salad, Baby spinach with fresh strawberries, goat cheese, and toasted almonds, dressed with a light citrus vinaigrette.
Grilled Chicken Leg Fillet, juicy grilled chicken leg fillet served with herb quinoa and lemon–herb olive oil.
Dinner
Lobster Bisque Cappuccino, Velvety lobster bisque, chive oil, and brioche croutons.
King Prawns, Seared king prawns with sweetcorn purée, chili–lime butter, and crispy pancetta crumble.
Seared Halibut, Celeriac Purée, asparagus, lemon–champagne beurre blanc.
Coconut Panna Cotta, Coconut panna cotta with mango, passionfruit, and toasted coconut flakes.
Day 6
Lunch
“Tyrokafteri”, Spicy whipped feta dip with roasted peppers, extra virgin olive oil, and a hint of chili, served with warm bread.
Cretan Dakos, Crisp barley rusk topped with grated tomato, feta cheese, and olive oil, finished with oregano and olives.
Traditional Homemade Moussaka, Layers of eggplant and potato with aromatic minced meat, béchamel topping, and a rich tomato-infused sauce.
Greek Yoghurt with Sour Cherry Spoon Sweet, Creamy Greek yoghurt served with traditional sour cherry spoon sweet.
Dinner
Langoustine Salad, Chilled langoustine with a bright kalamansi dressing, mango and papaya, finished with fresh herbs and extra virgin olive oil.
Grilled Cauliflower, Spice-roasted grilled cauliflower served over a silky tahini–lemon sauce, finished with a light lemon dressing and crispy pancetta.
Dover Sole, Pan-seared Dover sole with sautéed spinach, brown butter lemon sauce, fried capers, and fresh parsley.
Almond & Citrus Olive Oil Cake, Moist almond cake with orange zest, served with fresh berries and light citrus syrup.
Day 7
Lunch
Taramosalata, Creamy whipped fish roe dip with lemon juice and extra virgin olive oil, served with toasted bread.
Tomato Bruschetta, Crisp toasted bread topped with ripe tomatoes, fresh basil, and olive oil.
Quinoa Salad, Quinoa with cucumber, fresh herbs, and a bright lemon vinaigrette.
Pan-Seared Red Mullet Fillets, Pan-seared red mullet fillets served with a fennel–orange salad, toasted almonds, and a lemon–olive oil finish.
Peach Carpaccio, thinly sliced fresh peach with fresh mint and a light citrus finish.
Dinner
Caviar & Blinis, Mini blinis with crème fraîche, chives, lemon zest, and a generous spoon of caviar.
Asparagus Velouté, Silky asparagus soup with shaved white asparagus, crispy shallots, and a touch of lemon.
Striploin, Truffled polenta, roasted baby carrots & asparagus, and a red wine–shallot jus.
Baklava Mille-Feuille, Crisp filo layers with pistachio, orange blossom honey, vanilla ice cream, and a light citrus syrup.
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