Words by Georgina Fuller
Stepping aboard the Oneida, a luxury 53-foot chartered catamaran moored at the famous Alimos Marina in Athens, Greece, feels like stepping into another world. One which, once you have experienced, you’ll never want to go back.
The yacht, which was first launched in 2020 and has five guest cabins, has been designed with every possible comfort in mind. From the split level deck, with a custom made bow seating area that is perfect for sunbathing at the front, to the flybridge (aka viewing platform) at the top, with the best views of the bays, the Oneida has everything you need for a sublime and relaxing holiday in glorious Greece.
It also comes with a brilliant selection of grown up toys from the two stand-up paddle boards, fishing gear, snorkelling equipment, wakeboard and the option of water skis.
But best of all, it comes with a very capable and competent crew who really know how to look after their guests, from Captain Sotiris, who also does a cracking guitar solo in the evening (ask for Radiohead, if you are a fan) to chef Kostas’s exquisite mezze and souvlaki and Penelope, a yoga instructor who makes the perfect gin and tonic. We feasted in the aft deck, the main seating area towards the rear of the boat, most evenings.
Personalised itinerary
Our three-day voyage on Oneida took us from Athens to Voula, an affluent Athenian enclave on the coast, to Monastery Bay for breakfast, swimming and paddle boarding, then onto Poros, a charming small town built in a picturesque hillside. All though Poros is only an hour by boat from Athens, it has a very relaxed, quaint vibe and the view from its landmark clock tower is unparalleled. Think cobbled streets, whitewashed houses and sloping red rooves. It’s also home to some of the most beautiful beaches in Greece, including Love Bay, a small cove with blue-green waters.
We dined ashore at Apagio taverna where we were treated to fresh fish and a lovely local liquor which they make in-house and tasted like delicious rose water.
The next morning we headed for the sumptuous Russian Bay for breakfast and a swim. The bay showcases the ruins of a Russian shipyard, where the Russian ships first docked to help the Greeks during the Greek War of Revolution against the Ottomans. The ruins have since been declared a listed heritage site.
We went onto the glorious Moni Island for lunch, which is surrounded by the clearest turquoise waters. The island is uninhabited but has become home to some rather vocal peacocks, kri-kri goats and a herd of large, friendly deer.
A quick stroll around Aegina, aka ‘pistachio’ island followed. The pistachio tree, which is native to Iran, was first brought to the island and the Greek mainland in 1860, and the trees flourished in the Mediterranean climate and unique terrain of Aegina. The island has since becomes something of an epicentre for pistachios.
We spent the night moored at Voula beach, one of the most cosmopolitan beaches on the shoreline before reluctantly making our way back to Alimos Marina in Athens.
What to expect on a crewed charter
One of the best things about being on a crewed charter yacht is that you have all the expertise of a professional captain and crew who work around the clock to ensure that you have everything you need.
The captain can oversee everything from the marina fees to the day-to-day sailing conditions, while the chef rustles up mouth-watering meals and the hostess/deckhand takes care of the washing up and drinks. This freed us up to meander through white-washed villages to enjoy snorkelling in the turquoise watered bays or head out and enjoy the nightlife.
It is essentially like having all the finer aspects of a five-star hotel with a heavenly, ever-changing view of the bucolic Greek islands.
The food of the gods
The food in itself was a culinary experience I will never forget. Breakfast included traditional ‘strapatsada’ and ‘kagiana’ Greek eggs, homemade pancakes and pastries, sliced meat and cheese and Greek yoghurt and marmalades. Lunch typically included a Greek salad, ‘pastitsio’ (baked pasta with ground meat and béchamel sauce) or a Valerian salad with zucchini and goats’ cheese. Finally, dinner showcased some of the best local seafood: roasted octopus with fava bean puree from Santorini island or a crayfish risotto with basil and ouzo, followed by homemade Greek puddings, perhaps a traditional milk pie with caramelised nuts, local honey and yoghurt ice-cream or orange pudding with homemade ice-cream and pistachios.
Factbox
A range of crewed yachts are available through Helm Yachting. The all-in cost for a full week of sailing around the Saronic Gulf in Greece, including yacht, crew, all food and drink and VAT, would be around €25k (£21k).
Helm also sailing trips around Croatia, Spain, Italy and the British Virgin Islands.
All imagery credit: Helm
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