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ChristAl MiO combines all the strengths of a power catamaran with Fountaine Pajot's extensive experience producing award-winning motor yacht and luxury catamarans. The Power 67 is the Flagship model of Fountaine Pajot's Motor Yacht range and boasts all the signature features of the shipyard's highly acclaimed lineup, yet has also inherited the luxury, space and elegance of the stunning Alegria 67 sailing catamaran.<p>Space and Exquisite Comfort</p><p>ChristAl MiO is synonymous with uncompromising luxury where space and comfort equate with elegance and dynamic vision she has a distinctive slender thoroughbred lines and a contemporary, more rounded asymmetric interior style in keeping with the latest trends. The yacht has been designed with expansive entertaining and relaxation spaces inside and out while assuring uncompromising standards of safety and performance.</p><p>Her 36m² cockpit is designed for unforgettable social occasions, opening fully onto the lounge with several sunbathing spots, a galley with a plancha grill and a dining setting to cater for a large number of guests.</p><p>Her vast 32m² Flybridge, foredeck with Jacuzzi, and Owner suite are simply remarkable and all enjoy direct access from the saloon.</p><p>The Luxury of a Five-Star Hotel, privacy and conviviality</p><p>In the Owner's cabin suite is a dedicated 22m² private apartment featuring a capacious dressing room with sofa. An exclusive door to the front Cockpit provides convenient exterior access while retaining privacy, and the Owner's bathroom epitomizes luxury at sea with a spectacular walk-in shower and designer twin vanities.</p><p> </p><p> </p>

- T/T 460 with 60HP<br> - 2 X SUP<br> - 2 X kayak (2 seater)<br> - snorkelling Equipment<br> - Wakeboard<br> - Inflatable towables<br> - Water ski (children and adult)<br> - Water carpet<br> - Seabob x 1<br> - fishing gear<br> - SeaWing II Yamaha

Breakfast<br> <br> Tea, infusions, all types of coffee, fresh  juices, smoothies, milk (different types),  bread and toasts, croquet madame, Greek  yogurt, cereals, fresh fruits, honey, local  jams, tahini and other spreads, cheese and  cold cuts, eggs all types, avocados,  pancakes, crepes, croissant, pancakes,  porridge, cakes.<br> <br>   Day 1<br> <br>   Lunch<br> <br> Shrimps ceviche flavored with fresh mango<br> <br> Nicoise salad with the famous tuna from Alonissos  island.<br> <br> Whole Grouper baked in sea salt crust.<br> <br> Dinner<br> <br> Grilled talagani cheese with homemade tomato  chutney.<br> <br> Rocket salad with cherry tomatoes, parmesan flakes and  thyme honey vinaigrette sauce.<br> <br> Goat mastelo from Sifnos island with potato puree.<br> <br> Day 2 <br> <br> Lunch<br> <br> Bugiourdi (Grilled feta cheese with spices and  tomato)<br> <br> Green salad with gorgonzola, fruits, walnuts  Kleftiko (Lamb with vegetables en papillote)<br> <br> Dinner<br> <br> Athenian salad with grouper  Steamed mussels with ouzo and Greek herbs<br> <br> Salmon sauté with spinach and cherry tomatoes<br> <br> Day 3<br> <br> Lunch <br> <br> Cucumber soup<br> <br> Yoghurt mint sauce with pitas<br> <br> Greek salad with fresh oregano and caper leaves  Moussaka the traditional way<br> <br> Dinner<br> <br> Feta cheese wrapped in filo with thyme honey and sesame  Row beetroot salad from Pontos<br> <br> Seabass with vegetables and herbs en papillote<br> <br> Day 4<br> <br> Lunch<br> <br> Mykonian mostra (rusk with kopanisti cheese, tomato and caper)<br> <br> Octopus braise in cabernet sauvignon with fava from Santorini on  the side<br> <br> Flambé shrimps saganaki with ouzo and feta  Fried red mullets<br> <br> Grilled Squid<br> <br> Almyra boiled greens<br> <br> Dinner <br> <br> Orange fennel salad<br> <br> Beef carpaccio with rocket and cherry tomatoes<br> <br> Rib eye steak with darphin potatoes and béarnaise sauce<br> <br> <br> <br> <br> Day 5<br> <br> Lunch<br> <br> Tabbouleh salad with quinoa  Fried joulienne zucchini with tzatziki<br> <br> "Gemista” stuffed tomatoes and peppers<br> <br> Dinner<br> <br> Spinach rocket salad with dried fruits  Grilled peppers<br> <br> Haloumi cheese marinated with mango, spring onion and mint<br> <br> Chicken fillet with rosemary and lemon, served with baby  potatoes<br> <br> Day 6<br> <br> Lunch<br> <br> Grilled vegetables with basil pesto<br> <br> Cod doughnut with beetroot tartar and aioli sauce<br> <br> Dinner<br> <br> Smocked eggplant salad with crispy Arabic pies<br> <br> Rocket salad with baby spinach, sundried tomatoes,  sweet balsamic dressing and graviera flakes<br> <br> Rooster pastitsada with traditional Greek pasta<br> <br> Day 7<br> <br> Lunch <br> <br> Prosciutto melon salad<br> <br> Gaspatzo soup<br> <br> Tuna tagliata with sauce vierge  Gremolata couscous<br> <br> Dinner<br> <br> Mesclun salad with red grapefruit fillets, avocado and  goat cheese<br> <br> Shrimps sauté flavored with mastic from Hios island ,  served with asparagus and peas<br> <br> Lobster linguini with fresh tomato sauce<br> <br> Desserts<br> <br> Blueberry panacotta  Tiramisu<br> <br> Orange pie with mastic ice cream  Mousse lemon, chocolate<br> <br> Baklava<br> <br> Traditional sweet with milk and filo  Chocolate pie<br> <br> Halvas (Semolina with Korinthous raisins and  cinnamon )<br> <br> Cheesecake<br> <br> Lime tart with meringue  Cretan traditional kaltsounia