Luxury catamaran CRAZY HORSE

Availability

Luxury catamaran CRAZY HORSE, built in 2019 is anchored in the Greece. It has 5 cabins, can accommodate 10 people.

Crewed Yacht Charter

A bordo di questa imbarcazione lo skipper è obbligatorio ed è responsabile della navigazione, della sicurezza e della conduzione dell'imbarcazione.

Summer Cruising Areas Greece

Winter Cruising Areas Greece

Marina Athens Nea Peramos

W Base Port Athens Nea Peramos

Prefered Pickup Athens Nea Peramos Upon Request

Boat Type Luxury catamaran

Flag Greek

Shipyard Lagoon

Boat name CRAZY HORSE

Year 2019

Refit 2023

Length 23.00 m (78.00 Ft)

Width 36.1 m

Draft 4.2 m

Engine 2 X Volvo Penta 510 Generators Onan 27KW & 19KW Watermaker

Crusing speed 12

Max speed 14

Boat ID 8640

Cabins 5

Queen(s) 3

Twin(s) 2

Showers 5

Wash Basins 5

Electric Heads 5

DETAILED PRICING VIEW- CLOSE

High Season (15 June - 15 September): EURO 69,000/week
Mid Season (1 May - 14 June & 16 September - 31 October): EURO 65,000/week
Low Season (rest months): EURO 50,000/week
+ Plus expenses VAT 5,2% & APA 30%

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:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 5,2% VAT.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 5,2% VAT.

CREW INFO VIEW- CLOSE

Tilemachos

Captain

Born in: 1968
Nation: Aidinis
Speaking Languages: Greek and English

Nick Melas

Chef

Born in: 1988
Nation: Greek

Captain: Tilemachos Aidinis

Introducing Captain Tilemachos, a valued member of our crew overseeing the motor catamaran, Crazy Horse. Born in Greece in 1968, Tilemachos holds a degree in mechanical engineering since 1991 and has seamlessly transitioned into a successful career as a professional captain. His commitment to ensuring guests have an unforgettable sailing experience is unparalleled.
With a diverse skill set, Tilemachos is a certified cruising instructor by the Royal Yacht Association. Fluent in both Greek and English, he excels in effective communication, effortlessly connecting with our diverse range of guests. His extensive experience includes numerous yacht deliveries, refining his navigation skills and ensuring a smooth and secure journey on board.
Beyond technical expertise, Tilemachos is passionate about showcasing the warmth, friendliness, and rich cultural heritage of Greece. His dedication to customer service ensures that your time on board Crazy Horse will be nothing short of extraordinary. With Captain Tilemachos at the helm, rest assured you are in the hands of a seasoned professional committed to making your sailing experience truly memorable.

Chef: Nick Melas

Chef Nick, born in 1988, brings a wealth of culinary expertise to the galley of Crazy Horse. With a degree in Professional Culinary Arts and certifications in Food & Beverage Management and Signature Seafood Menu, he combines creativity with precision to deliver exceptional dining experiences. Since 2017, Chef Nick has been an integral part of the yachting industry, honing his skills on various yachts ranging from 65 to 115 feet in length. Proficient in Greek, English, and possessing basic knowledge of French and Spanish, he ensures seamless communication with guests from diverse backgrounds. With his passion for gastronomy and commitment to excellence, Chef Nick elevates the onboard dining experience, delighting guests with exquisite flavors and impeccable presentation.

Chief Stewardess: Emilia Kontochristou

Emmy, born in the picturesque city of Volos in 1977, brings a rich culinary knowledge to the maritime realm. Since 2022, she has served as a freelance cook/hostess on numerous yachts, showcasing her versatile skills and passion for hospitality. Amalia specializes in Mediterranean and Vegan cuisines, crafting delectable dishes that cater to diverse tastes. Additionally, she has completed Silver Service training, ensuring her ability to deliver a refined and professional dining experience. Beyond the galley, Amalia loves to travel, enjoys cycling through scenic landscapes, engaging in tennis matches, embracing the discipline of pilates, and conquering snowy slopes through skiing adventures. Her multifaceted interests add a vibrant touch to the onboard atmosphere, creating an unforgettable experience for guests. Fluent in both Greek and English, Amalia effortlessly bridges cultural gaps, ensuring a seamless and enjoyable sailing journey for all aboard.

Deckhand/Steward: Nickos Spyronikos

Nikos is a highly motivated and dedicated deckhand currently serving aboard M/Y CRAZY HORSE, with a strong maritime background and a lifelong passion for the sea, nurtured from an early age in Lavrio. With over eight years of professional experience in sales, he has honed exceptional interpersonal, communication, and negotiation skills.
Holding certifications as a Lifeguard, Divemaster, and a Skipper’s and Powerboat Diploma, he brings a well-rounded and versatile skill set to any maritime operation. Fluent in Greek and English, with basic proficiency in French and Spanish, he is adept at engaging with international clientele.
Recognized for his dynamic personality and strong networking abilities, he consistently serves as a trusted and approachable first point of contact. Highly adaptable and a strong team player, he excels in collaborative environments while effectively managing individual responsibilities.
Nickos deep enthusiasm for sailing is evident through extensive hands-on experience aboard semi-private catamarans in Santorini and charter yachts. Committed to maintaining the highest standards of safety, comfort, and guest satisfaction, he strives for excellence in all professional endeavors.

Deckhand/Stew : Stefanos Drampoukakis

Stefanos, a 24-year-old native of the picturesque town of Chania on Crete island, has a profound affinity for the sea, igniting his passion for sailing and acquiring certifications in both commercial power vessels and sailing yachts. Possessing adept technical and electronic skills, coupled with extensive knowledge of boat systems and equipment, he seamlessly fits into the yachting realm and in his role as deckhand and assistant skipper. He is active, a great team player and loves to remain fit by working out in his free time. Excited to embark on a new journey as part of the crew aboard Crazy Horse, Stefanos eagerly anticipates extending warm hospitality to guests, ensuring an unforgettable charter experience. Fluent in Greek and English, he possesses great communication skills and understanding for different cultures.

Ex-yacht: Allure 59

https://www.bebluesailing.com/Main saloon

https://www.bebluesailing.com/Seating area

https://www.bebluesailing.com/Fly Bridge

MENU INFO VIEW- CLOSE

Starters

Greek selection with a variety of traditional flavors (fish roe creamed salad, aubergine dip, tzatziki salad) to dip with Kithira & Cretan islands rusks & crostini’s
Tomato mille Feuillet & “mastelo Chios white cheese," fresh mint, olive oil, & Greek pittas.
Santorini traditional tomato balls with fresh herbs & yogurt dip.
Smoked mackerel with “mauromatika bean salad, parsley, red onion, & chilly red peppers.
Octopus grilled & slow-cooked creamed fava bean with white onions & lemon aroma.
Langoustine & salmon tartar Napoleon with herbed avocado-tomato salad & savory crème fraîche.
Pepper crust seared sea bass fillet on celery “slow” salad with crispy red Zakynthos onions & citrus oil.
Shallow-fried baby shrimp from Simi Island on a bed of spicy tomato reduction, feta, thyme, & ouzo aroma.

Salads

Classic Greek salad
Mille Feuillet salad with baby greens, crumbled manouri cheese, toasted pinenuts, & sundried tomato vinaigrette.
Fresh arugula leaves & vine tomatoes with toasted almonds & balsamic vinaigrette.
Greek Nicoise salad with seasonal green beans, baby greens, hard-boiled eggs, sardines, olives, tuna, & lemon vinaigrette.
Seasonal green salad leaves with dried figs, fresh melon, toasted walnuts, & orange-soya vinaigrette. With or without parmesan flakes.

Pasta, risotto, & more

Bulgur risotto with sauté shrimps, zucchini, fresh herbs, & ouzo buttered sauce.
Barley Risotto with fresh seafood & tomato herbed sauce.
Risotto Negro with fried calamari & lemon dill sauce.
Spaghetti with vine cherry tomatoes, fresh basil leaves, & herbed olive oil sauce.
Tagliatele with sauté chicken, spring onion, garlic, & creamed soya.
Lobster linguine cooked in lobster juice & fresh tomatoe with herbs.
Seafood pasta with fruity di Mare, white wine, & light flavor of garlic.

Meat & Poultry

Grilled veal fillet with thyme-honey butter, served with cocountry-styleotato wedges.
Angus rib-eye grilled & asparagus raped with bacon. Served with merlot Greek wine sauce on the side.
Lamb fillet with grilled zucchini, sautéed vine tomatoes, & garlic cream with rosemary.
Pan-seared lamb chops with herbed crust served with seasonal green beans & warm crumble potato.
Chicken leg fillet broiled with feta & marjoram sauce. Served with bulgur salad.
Chicken breast tagliata with quinoa – wild rice salad, & yogurt vinaigrette.

Fish & Seafood

Sauté sea bass fillet with crayfish & Kalamata olive mash, served with creamy celery & dill sauce.
Grilled seabream fillet on smoked aubergine with herbed tomato sauce & red Zakynthos onions.
Broiled grouper on a bed of Briam sauce (oven-cooked vegetables with herbs). Served with bulgur-parsley salad.
Local fresh fish of the day. Broiled whole with its juices. Served with seasonal steamed vegetables & selection of sauces (lemon olive oil vinaigrette, chilly mayo, hollandaise sauce).
Lobster, langoustines, & king prawns platter with mango salad & avocado chilly dip.
Platter of steamed shellfish selections in dry white Santorini wine with chives, parsley, & spring onions. Served with grilled garlic bread & fresh butter.

Desserts

Lemon mille feuille with buttered filo crust & trimmed chilled chocolate.
Classic Tiramisu creamed.
Belgian chocolate tart with white chocolate mousse & fresh strawberries.
Traditional walnut pie with orange, cinnamon syrup, & vanilla ice cream.
Old but gold chocolate soufflé with pistachio ice cream.
Greek cheesecake with rusk biscuits & figs marmalade

DETAILS VIEW- CLOSE

Location Details: If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

Accommodation: 3 double queen bed cabins and two twin cabins (one is convertible to a double) all with private facilities. Each cabin is equipped with TV, bathrobes, slippers, amenities (shampoo, conditioner, body wash, body lotion), hairdryers

2 x (200x170 cm)

1 x (200 x 160 cm)

1 x (200 x 85/170 cm - convertible)

1 x (200 x 85)

Other Entertainment: The yacht has three queen bed cabins and two twin cabins all with private bathroom. Each cabin is equipped with TV.

Shampoo, Conditioner, Shower Gel, Body Lotion

4 Pillows per Cabin

Slippers for every guest

Hairdryer in every cabin

AC in every cabin and saloon

Awning for foredeck

Hydraulic Swimming platform

Wine Cooler

Electric BBQ

TV in all cabins

TV in the main saloon

Yoga mats

Other Toys: Highfield tender 5,60 with 70 HP

Jet ski Yamaha 1800 (1)

SUP (2)

Wakeboard (1)

Waterski (2)(adult and children)

Monoski adult (1)

Inflatable towable 3 PAX (1)

Kayak 2 PAX (2)

Sea scooter (2)

Inflatable platform

Snorkeling equipment

Board games: Scrabble french, stratego, backgammon, domino, dice

*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

Communicate: Wi-fi

Printer

Generator: Generators Onan 27KW & 19KW

Inverter: yes

Water Maker: yes

Ice Maker: Yes

Dinghy: Highfield tender 5,60

Dinghy Pax: 8

Dinghy HP: 70 HP

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: No

Internet: Onboard WIFI

Salon Stereo: Yes

Ipod: Yes

Deck Shower: Yes

Special Diets: Yes

Kosher: Yes

Gay Charters: Yes

Nude Charters: Inq

Hair Dryer: Yes

Children Allowed: Yes

Adult Water Skis: 1

Kids Water Skis: 1

Jet Skis: 1

Stand Up Paddle: 2

Gear Snorkel: Yes

Tube: Yes

Wake Board: 1

2 Man Kayak: 2

Sea Bob: No

Sea Scooter: Yes

Boarding Ladder: stern hydraulic

Scuba Onboard: Yacht offers Rendezvous Diving only

Green Make Water: No

Compressor: Not Onboard

YACHT LAYOUT VIEW- CLOSE

Questions & Answers

How does the charter contract work?

The contract is signed directly between the Owner and the Charterer, with the support of the broker. It is usually based on the international MYBA contract model, designed to ensure clear and balanced protection for both parties.
There is also the figure of the Stakeholder, responsible for safely holding the funds until the end of the charter.

What is included in the charter fee?

The base rate includes the rental of the yacht, the use of all onboard equipment, the presence of the crew, and the related insurance coverage.
Operational expenses such as fuel, provisioning, marina fees, beverages, and additional activities are not included and are managed through the APA (Advance Provisioning Allowance).

The exact list of what is included or excluded will be confirmed when selecting the yacht.

What is the APA and how does it work?

The APA (Advance Provisioning Allowance) is an advance fund, usually equal to 25–35% of the charter fee, allocated to cover operational expenses such as fuel, provisioning, marina fees, paid activities, beverages, and the guests’ personalized requests.

At the end of the cruise, the Captain provides a detailed breakdown of all expenditures. Any unused amount is refunded to the client, while any overages are settled directly upon closing the charter.

What are the payment terms?

Upon signing the contract, a payment of 50% of the total amount is required.
The balance — including APA, taxes, and any additional charges — is typically due around five weeks before embarkation (depending on the owner).
Payments are made via bank transfer, which is the standard method in the luxury charter industry.

Can I cancel a booking?

Yes, cancellations are possible, but the contractual terms apply.
In general, if the client decides to withdraw, the Owner retains the deposits already paid.

If the yacht is rebooked for the same period, the Owner refunds the amount recovered, minus the applicable commissions.

Every cancellation request is handled with full transparency.
Further details on the applicable policies are available upon direct request.

How can I choose the yacht that best suits my needs?

The choice depends primarily on the type of experience you wish to enjoy:

Motor yacht for maximum comfort, excellent stability, and fast transfers.
Sailing yacht for an authentic, quiet experience rooted in traditional navigation.
Catamaran for generous spaces, superior stability, and enhanced privacy.

BeBlue evaluates the destination, number of guests, personal preferences, and budget to select the most suitable option for you.

How far in advance should I book?

For peak season (Mediterranean: June–September; Caribbean: December–April), it is advisable to book several months in advance to secure the best available options.
We can also handle last-minute requests, depending on availability and licensing requirements.

Is it possible to personalise menus, preferences, and activities?

Absolutely. Before departure, you will receive a Preference Sheet where you can indicate your tastes, dietary needs, allergies, beverage preferences, and the activities you wish to enjoy.
The Chef and the Captain will use this information to create a fully customised experience for you.

How many guests can be accommodated on board?

Most yachts can host 6 to 12 guests, depending on their interior layout.
Some superyachts over 80 metres, compliant with international certifications, can accommodate up to 36 guests.

Will I have Internet access during the charter?

Most yachts offer Wi-Fi on board, provided through mobile networks or satellite systems. The quality and speed of the connection may vary depending on the cruising area and the technology installed.

Is tipping the crew expected?

Tipping is not mandatory, but it is a well-established custom to show appreciation for the crew’s service.
International guidelines suggest an amount equal to 10–15% of the base charter fee as a reference.

Why rely on BeBlue?

BeBlue specialises in yacht vacations and, as fully licensed maritime brokers and tour operators, guarantees:

access to the entire global fleet
full transparency on costs
contractual and logistical support
personalised management of preferences and unexpected situations
high standards of safety and protection

It is the simplest, safest, and most efficient way to enjoy a top-level charter experience.

Can I request dedicated assistance for my charter?

Every charter is unique. To receive a tailored selection of yachts, a clear quotation, and personalised support in planning your trip, we invite you to contact us directly.
Our team will guide you with care through every stage of the experience.

Note: The information provided is for informational purposes only and should be confirmed before booking by a BeBlue agent.

LUXURY CATAMARAN | CRAZY HORSE