Pixie Description

S/Y PIXIE is a Fountaine Pajot Alegria 67, she is a remarkably beautiful and comfortable sailing catamaran designed by Berret Racoupeau Yachts Design for the most discerning sailors. Its incredibly spacious flybridge provides unrivaled comfort, and its bow cockpit, which features a separate Jacuzzi zone, symbolizes a lifestyle worthy of the best. S/Y PIXIE boasts extraordinary performance characteristics for a catamaran of its size, including good handling and the ability to sail on sharp courses. When boarding S/Y PIXIE, everyone anticipates huge, useful spaces, but , reality genuinely exceeds expectations. The exquisite interior features softer and more asymmetrical lines in accordance with modern design trends. Notable is the bathing platform, which is ideal for cocktails and lounging at sea level.

Cruising Area of Pixie

Pref. Pick-upMarina Nea Peramos - Athens
Other Pick-upUpon Request
Summer PortMarina Nea Peramos - Athens
Winter PortMarina Nea Peramos - Athens
Summer OperationsGreece
Winter OperationsGreece

Accommodations

Guests9
Cabins4
Crew3
King1
Queen2
Double1
Pullman1
Wash Basins5
TP in Heads-
Electric Heads4
Accommodation Details
PIXIE can accommodate 9 guests in total. She has 1 master cabin with queen size bed (size between queen and king bed) a desk area, a full bathroom with a double sink, and two entrance points (one entrance from the inside of the boat and the other from the foredeck jacuzzi area). Two queen-sized guest cabins with private bathroom. One triple cabin with one double bed and one single bunk bed with private bathroom.

Specification

Length67 Feet
Beam32.3 Feet
Draft5.58 Feet
Built2022
A/CFull
A/C NightYes
JacuzziYes
DeckshowerYes
Bimini TopYes
Gym/ExerciseYes
Sailing InstructionsYes
HairdryerYes
Guest Smokeoutdoor areas
Children AllowedYes
Water MakerYes (2)
Ice MakerYes
Internet AccessOnboard WIFI
Generator2x 12KW synchronized Fischer P
Max Speed12
Cruising Speed9
Fuel Consumption30 Litres/Hr
Turnaround24 hours
EnginesEngines - VOLVO D3 2 x 150hp Generators - 2x 12KW synchronized Fischer Panda
Communications
Printer
Wi-Fi
Laptop

Water Sports

Dinghy (Feet)Highfield 4.60 M
Dinghy Hp60
Dinghy Pax7
Adult WaterskisYes
KneeboardYes
Sea ScootersYes
Snorkel GearYes
TubeYes
Wake BoardYes
2-Man Kayak2
Standup Paddle2
Swim PlatformsHydraulic
Boarding LadderHydraulic Stern
Fishing GearYes
Fishing Rods1
Other Toys
Highfield 4,60 with 60 HP outboard
SUP (2)
Kayak - 2 pax (2)
Jobe Stimmel Multi Position Board (1)
Jobe Allegre 67″ Combo Waterskis Package Red (1)
Jobe Infinity Seascooter Pro Package (2)
Scuba Jet (1)
Wakeboard (1)
Fishing gear
Towable airstream 2 pax (1)
Snorkeling Equipment

Board games: chess, UNO, Jenga, cards

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

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard

Entertainment

Salon Tv/DvdYes
Salon StereoYes
iPod/Device HookupsYes
Board GamesYes
Other Entertainment
1 master cabin with a desk area, 2 queen-sized guest cabins with private bathroom, 1 triple cabin with one double bed and 1 single bunk bed with private bathroom.

Shampoo, Conditioner, Shower Gel, Body Lotion (Zealots)
Sunscreen provided
AC in every cabin
Deck heated Jacuzzi
Wine cooler 23 bottles
Teak flexi
Barbecue Plancha
Washing Machine & Dryer (for light laundry)
Hydraulic Swimming Platform
Filtration system for drinking water (mineral & sparkling water)

TV in salloon and master bedroom
Denon sound system

Gym equipment: resistance bands, weights, yoga mats

Cuisine

Special DietsYes
BBQYes

Green Initiatives

Make Purified Drinking WaterYes
Other Green Initiatives
Filtration system for drinking water (mineral & sparkling water)
WATCH VIDEO

Pixie Crew Profile

Crew Number3
Crew SmokeNo
Captain
CaptainVangelis Atzemian
NationalityGreek
Born1977
SpeaksGreek & English (fluent)
LicenseYacht master offshore 200Gt
Chef
ChefMarkos Vasiliadis
NationalityGreek


Captain: Vangelis Atzemian

´During my overall exposure at sea, as a sailing athlete and coach, I have had the opportunity, not only to practice a sport or a profession, but also develop both personally and professionally, utilising every experience towards a diverse skillset.
I have been a sailing coach for 20 years, a job that proved to be extremely challenging and like every great challenge, it left me with a tonne of experiences. I have learned to value the power of a team, while in the meantime I obtained the skill to manage people by means of driving them to work in harmony by promoting a sense of initiative and unity.
As an athlete I am highly determined, resilient, self-motivated and self-disciplined. Although my experience bears a strong sense of perfectionism, since winning championships requires attention to detail, I have learned that being open-minded allowed me to operate with flexibility and versatility and adapt to the changing circumstances and challenges the sea has to offer.
As a person, I am equipped with great communication and social skills, I am familiar with working under pressure and withstand the physical demands of the job, even at times when things can be difficult and the hours long.

Driven by my passion and my insatiable love for the professions of the sea, I bring these skills and the same quality of service to my client, I am a person with a strong work ethic, working with diligence, confidence, and purpose. ´

Qualifications : STCW10 | Powerboat Level 2 | First aid certificate | Yacht master offshore 200Gt | VHF Short range certificate

EDUCATION:
Sports sciences diploma
Children Psychology
Training and development officer from the World sailing association
Schools Management and Administration diploma

Chef: Markos Vasiliadis

Chef Markos brings a wealth of culinary expertise to the Pixie crew, with years of experience as a Sole Chef in renowned restaurants across Athens. His background includes working with a distinguished team at some of the city´s most celebrated dining establishments, where he honed his craft in creating both traditional Greek and sophisticated, elegant dishes. Markos’ deep understanding of Mediterranean flavors and seasonal ingredients allows him to elevate classic recipes with refined techniques. Passionate about delivering exceptional meals, he takes pride in crafting personalized menus that cater to each guest´s preferences, all while maintaining a focus on quality and presentation. His dedication to excellence ensures that every dining experience aboard Pixie is memorable, reflecting the finest aspects of Greek cuisine with a modern twist.


Deckhand/ Stew: Dimitris Neamonitis

In the year 1972, Dimitris was born in the city of Athens. He received his Higher National Diploma in Food Science in 1994 after completing his studies in Food Science at Leeds University. His interests include horseback riding, sailing, and the cooking, and he holds a diploma in both sailing and motor boating. He is someone who gets along well with guests and has excellent organizing skills. Since 2016, Dimitris has been employed by the yachting company, where he thrives in providing excellent service across the board in order to provide clients with the best possible charter vacation.

Pixie Calendar

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Pixie Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
Jun 21, 2025Jun 28, 2025Booked: Athens to Mykonos, Greece
Jun 29, 2025Jul 11, 2025Booked: Mykonos, Greece to Kos
Jul 12, 2025Jul 26, 2025Booked: Kos to Kos
Aug 04, 2025Aug 13, 2025Booked: Kos to Kos
Aug 16, 2025Aug 23, 2025Booked: Mykonos, Greece to Mykonos, Greece
Sep 09, 2025Sep 16, 2025Booked: Athens to Mykonos, Greece
Sep 26, 2025Oct 04, 2025Booked: Flexible to Flexible

Pixie Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: €31,500

High price: €41,500

The high and low prices of this yacht depend on both the number of guests and the traveling season. Send us an inquiry for exact pricing.

Yacht terms: Plus Expenses
The price includes a professional crew operating your chartered yacht, but all running expenses such as fuel, tax, provisions and any other costs are extra. Calculate between 15-25% for a sailing yacht and 25-35% for a motor yacht on top of the given rate with an APA cash payment made to the ships agent or captain, who will keep an open tap and produce full accounts of all expenditures. Unused APA money will be refunded. Inquire for more information.

ADDITIONAL RATE DETAILS


2025 RATES
Period A (July & August) EUR 41,500 / week
Period B (June & Sept) EUR 39,000 / week
Period C (October - May) EUR 31,500 / week
+ 6,5% VAT + APA 20%

2026 RATES
High Season (July-August) EUR 42,500 / week
Mid Season (June and Sept) EUR 40,000 / week
Low Season (Rest months) EUR 31,500 / week
Plus all expenses (V.A.T. 6,5% & APA 20%)

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:
Cyclades (1,500 EUR), Except Santorini*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.

Pixie Guest Reviews

We currently don't have any reviews for Pixie.

Pixie Sample Menu

Breakfast

Variety of juices: orange juice, Apple juice, Pomegranate juice

Variety of milk: Milk, Soy Milk, Almond Milk, Oat milk, coconut milk

Spreads and jams: Strawberry, Apricot, Peach, Fig, Chocolate and hazelnut praline, Peanut butter, Tahini, Maple Syrup

Handmade cake: Vanilla, Orange, Chocolate, Carrot, and Banana Bread

Variety of mini croissants: Butter, Chocolate, Raisins

Variety of eggs: boiled eggs, poached eggs, fried eggs, omelets, scrambled eggs, Greek scrambled eggs with tomato

Hot section: bacon, sausages, mushrooms, grilled tomatoes

Greek Yogurt: Seasonal fruits or sun-dried fruits, variety of nuts, granola, honey

Fresh fruits: Watermelon, melon, apricot, berries, cherries, mango, pineapple, orange

French toast: Salted caramel, white chocolate chips, hazelnut praline, roasted hazelnuts, cinnamon

Lunch Appetizers

Beetroot salad with arugula, orange carte, sunflower seeds, grape syrup vinaigrette

Pastrami salad with micro greens, walnuts, Roquefort vinaigrette

Shushi platter, yakitori reduction, pickled ginger

Roasted goat cheese with blueberry coulis, spearmint, and walnuts

Fava cream with crispy onions, capers, and sun-dried tomatoes

Hummus with crispy chickpeas, lime, lemongrass, smoked mackerel, chives, and parsley oil.

Greek salad, feta cream, cucumber, tomatoes,cherry tomatoes, red onion, oregano, thyme and crispy sour bread crumble

Lunch

Stuffed tomatoes and bell peppers with rice and green herbs, Greek yogurt, and spear mint chimichurri.

"Moussaka" rolls eggplant, potatoes, minced meat, and bechamel cause.

Sea bream with zucchini, roasted cherry tomatoes and lemon vinaigrette

A beef stew cooked in tomato sauce with orzo, herbs, and Greek Naxos gruyere.

Pasta of your choice, variety of pesto ( basil, avocado, beetroot) Bolognese, Carbonara, etc.

Peruvian chicken, spatchcock chicken with fresh herbs, lemon, chili, and potato salad with garlic sauce.

Greek summer table, variety of Greek spreads, salads, octopus, smoked sardines, shrimps, mussels, French fries, wild greens, roasted beans.

Lunch Desserts

Baklava with vanilla ice cream.

Greek orange pie.

Kataifi pastry, pistachio with mastic ice cream

Rose water Pana Cotta

Galaktoboureko (filo pastry with semolina cream and cinnamon sirup )

Chocolate mousse with blueberries and strawberries

Ekmet kataifi (light pastry cream, Chantily cream with rose water and pistachio)

Dinner Appetizers

Split peas cream, crispy prosciutto, truffle oil, confit egg yolk, micro greens

Athenian salad mosaic, confit codfish, smoked eel, quail eggs, edamame, chives, verbena mayo

Fish roe cream, carob visual soil, mango, spearmint oil

Ceviche, tiger milk, shrimp, micro greens, coriander, chilly, cucumber, and celery granita

Avocado , cucumber , radish , garlic puree , jalapenos , chives , micro greens , ciabatta cracker

Arancini stuffed with beef cooked in red wine sauce, parmesan cream,micro greens, chives, and parsley oil

Buffalo , mushrooms , truffle oil , cheese foam , crispy deep-fried egg yolk , edible flowers, parsley oil

Dinner

Seafood orzo, saffron, fish broth, mussels, shrimp, crawfish, parmesan, estragon, parsley oil

Octopus, carob syrup and orange glaze, fava porridge with thyme, fish roe with octopus ink, parsley oil

Beef cheeks , celeriac puree , asparagus , demi-glace , micro greens , parsley oil

Sea bass , Ajo Blanco , broccolini , parsley cream , dill oil

Scallops , cauliflower puree , cauliflower salad, lemon cream , octopus ink cracker ,edible flowers

Red snapper ,quinoa salad, lemon and chilly gel, black garlic sauce , microgreens

Lamb picanha , Jerusalem artichoke puree, green beans , Bok choi , egg and lemon cream, chives, dill oil

Dinner Desserts

Choux craquelin , white chocolate cream , salted caramel , chocolate soil , strawberry sorbet

Millefeuille, crispy filo pastry, cream patisserie, chestnut cream, pistachios, and raspberry gel

Tiramisu , savoiar , marsala wine gel , espresso sirup perles

Creme brulee, walnut cake soaked in syrup, burned sugar

Cholate creme , hazelnuts cracker , mango gel

Rice pudding, cream Dulcey , black rum , hazelnut croquant, passion fruit sorbet

Carob semifreddo , cherry coulis, Chantilly cream, pistachio