Catamarán de lujo CRAZY HORSE

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Catamarán de lujo CRAZY HORSE, construido en 2019 está anclado en Greece. Tiene 5 cabinas, puede acomodar 10 personas.

Chárter con tripulación

A bordo de esta embarcación el patrón es obligatorio y es responsable de la navegación, la seguridad y la conducción de la embarcación.

Zonas de crucero de verano Greece

Zonas de crucero de invierno Greece

Marina Athens Nea Peramos

W Base Port Athens Nea Peramos

Prefered Pickup Athens Nea Peramos Upon Request

Tipo Catamarán de lujo

Flag Greek

Astillero Lagoon

Nombre del barco CRAZY HORSE

Año 2019

Refit 2023

Eslora 23.00 m (78.00 Ft)

Manga 36.1 m

Calado 4.2 m

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

Velocidad de crucero 12

Velocidad máxima 14

Boat ID 8640

Cabinas 5

Queen(s) 3

Twin(s) 2

Showers 5

Wash Basins 5

Electric Heads 5

PRECIOS DETALLADOS VER- CERRAR

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.

INFO TRIPULACIÓN VER- CERRAR

Tilemachos

Capitán

Nacido en: 1968
Nación: Aidinis
Idiomas hablados: Greek and English

Nick Melas

Chef

Nacido en: 1988
Nación: 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

INFO MENÚ VER- CERRAR

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

DETALLES VER- CERRAR

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

DISTRIBUCIÓN DEL YATE VER- CERRAR

Preguntas y respuestas

¿Cómo funciona el contrato de chárter?

El contrato se firma directamente entre el Armador y el Cliente, con el apoyo del bróker. Normalmente se basa en el modelo contractual internacional MYBA, diseñado para garantizar una protección clara y equilibrada para ambas partes.
También está prevista la figura del Stakeholder, responsable de custodiar los fondos de forma segura hasta la finalización del chárter.

¿Qué incluye la tarifa de chárter?

La tarifa base incluye el alquiler del yate, el uso del equipamiento a bordo, la presencia de la tripulación y la correspondiente cobertura de seguro.
Quedan excluidos los gastos operativos como combustible, provisiones, tasas de puerto, bebidas y actividades adicionales, que se gestionan a través del APA (Advance Provisioning Allowance).

La lista exacta de lo que está incluido o no será confirmada en el momento de seleccionar el yate.

¿Qué es el APA y cómo funciona?

El APA (Advance Provisioning Allowance) es un fondo anticipado, normalmente equivalente al 25–35% del precio del chárter, destinado a cubrir los gastos operativos: combustible, provisiones, tasas de puerto, actividades de pago, bebidas y solicitudes personalizadas de los huéspedes.

Al finalizar la travesía, el Capitán entrega un informe detallado de los gastos. Los importes no utilizados se reembolsan al cliente, mientras que cualquier exceso se liquida al cierre del chárter.

¿Cuáles son las condiciones de pago?

Al firmar el contrato se requiere un pago del 50% del importe total.
El saldo — que incluye el APA, impuestos y posibles cargos adicionales — suele solicitarse aproximadamente cinco semanas antes del embarque (según el armador).
Los pagos se realizan mediante transferencia bancaria, el método estándar en el sector del chárter de lujo.

¿Puedo cancelar una reserva?

Sí, es posible cancelar, pero se aplican las condiciones previstas en el contrato.
En general, si el cliente renuncia, el Armador retiene los depósitos ya abonados.

Si la embarcación se vuelve a alquilar para el mismo período, el Armador reembolsa la cantidad recuperada, descontando las comisiones correspondientes.

Cada solicitud de cancelación se gestiona con la máxima transparencia.
Más detalles sobre las políticas aplicadas están disponibles contactándonos directamente.

¿Cómo elegir el yate más adecuado para mis necesidades?

La elección depende principalmente del tipo de experiencia que deseas vivir:

Yate a motor para el máximo confort, gran estabilidad y traslados rápidos.
Velero para una experiencia auténtica, silenciosa y ligada a la tradición de la navegación.
Catamarán para amplios espacios, mayor estabilidad y más privacidad.

BeBlue analiza el destino, el número de huéspedes, las preferencias personales y el presupuesto para seleccionar la opción más adecuada para ti.

¿Con cuánta antelación se recomienda reservar?

Para la temporada alta (Mediterráneo: junio–septiembre; Caribe: diciembre–abril), se recomienda reservar con varios meses de antelación para garantizar las mejores opciones disponibles.
También gestionamos solicitudes de última hora, siempre que la disponibilidad y los requisitos de licencia lo permitan.

¿Es posible personalizar el menú, las preferencias y las actividades?

Por supuesto. Antes de la salida recibirás un Preference Sheet, en el que podrás indicar tus gustos, necesidades alimentarias, alergias, preferencias de bebidas y las actividades que deseas realizar.
El Chef y el Capitán utilizarán esta información para crear una experiencia completamente a medida.

¿Cuántas personas pueden alojarse a bordo?

La mayoría de las embarcaciones puede albergar entre 6 y 12 huéspedes, según su configuración interior.
Algunos superyates de más de 80 metros, conformes a las certificaciones internacionales, pueden alojar hasta 36 personas.

¿Tendré conexión a Internet durante el chárter?

La mayoría de las embarcaciones ofrece Wi-Fi a bordo, a través de redes móviles o sistemas satelitales. La calidad y la velocidad del servicio pueden variar según la zona de navegación y la tecnología instalada.

¿Está prevista una propina para la tripulación?

La propina no es obligatoria, pero es una práctica habitual para expresar agradecimiento por el trabajo de la tripulación.
Las directrices internacionales toman como referencia un importe equivalente al 10–15% de la tarifa base del chárter.

¿Por qué confiar en BeBlue?

BeBlue está especializado en vacaciones en yate y, como bróker marítimo y tour operador debidamente autorizado, garantiza:

acceso a toda la flota global
total transparencia en los costes
apoyo contractual y logístico
gestión personalizada de preferencias e imprevistos
altos estándares de seguridad y protección

Es la forma más sencilla, segura y eficiente de vivir una experiencia de chárter de alto nivel.

¿Puedo solicitar asistencia dedicada para mi chárter?

Cada chárter es único. Para recibir una selección de yates a medida, un presupuesto claro y un apoyo personalizado en la planificación de tu viaje, te invitamos a ponerte en contacto con nosotros directamente.
Nuestro equipo te acompañará con atención en cada etapa de la experiencia.

Nota: la información mostrada es de carácter informativo y deberá ser reconfirmada en la fase de reserva con un operador de BeBlue.

CATAMARÁN DE LUJO | CRAZY HORSE