S/CAT Kimata

The Yacht in Detail

Some yachts you choose for their cuisine. Kimata you choose because every meal tells a story - and the chef who writes it trained at Le Monde Athens before bringing his talent to sea.

Her chef brings twelve years of professional kitchen experience to a galley that most restaurants would envy. His cooking is rooted in Greek tradition but elevated with technique and creativity: local ingredients sourced from each island you visit, transformed into dishes that surprise even the most well-traveled palates. A grilled catch becomes a composition; a simple meze becomes a course worth remembering.

Built on the Fountaine Pajot Alegria 67, Kimata carries eight guests across four cabins with a crew of three who work together like a family. Her captain - a sailing instructor and mechanical engineer by background - brings both confidence and curiosity to every passage. The result is a charter where the sailing is assured, the food is extraordinary, and the pace is entirely your own.

Life on deck orbits between the foredeck Jacuzzi, framed by twin trampolines, and the flybridge ocean terrace where dinner comes off the BBQ with a 360-degree view. The full teak deck, a premium touch most Alegria 67s never receive, gives her the underfoot feel of a much grander yacht, and the hydraulic swim platform drops the Aegean to your toes.

She has the silverware to prove the experience: 3rd Place in the Diamond Category at a major charter show, earned against larger and far more expensive yachts. And she offers a freedom few competitors match: no repositioning fees, available from any port in Greece, so your charter can begin in Mykonos, in Lefkada, or wherever your summer already is.

For six to eight guests who care about food, honest sailing, and a crew that works like a family, Kimata at 31,500 to 42,500 euros per week is one of the most complete catamaran experiences in Greek waters.