ChristAl MiO

POWER CATAMARAN

Private Crewed Yacht

64 ft Power Catamaran

Ideal for up to 10 guests

5 cabins

4 crew members

Pricing from €34,000/week

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'ChristAl MiO' is a Power Catamaran, accommodating up to 10 guests, available for crewed charter with a home base in Red Sea - El Gouna.

ChristAl MiO, built in 2020, perfectly embodies the innovation, elegance, and performance that define Fountaine Pajot’s world-renowned expertise in luxury motor catamarans. As the flagship of the Power range, the Power 67 combines the efficiency and stability of a power catamaran with the refined design and generous living spaces inspired by the acclaimed Alegria 67 sailing catamaran.

Space. Style. Supreme Comfort.

Designed for those who appreciate both adventure and indulgence, ChristAl MiO offers a seamless balance of sophistication and functionality. Her sleek exterior lines reflect a contemporary vision, while the interior exudes a modern, asymmetric elegance with soft, rounded forms and a warm, inviting ambiance.

The 36m² aft cockpit serves as the heart of outdoor living — a spectacular space for entertaining and relaxation. It features multiple sunbathing areas, an alfresco dining setup, and a fully equipped galley with a plancha grill, creating the ideal setting for unforgettable gatherings.

Above, the 32m² flybridge impresses with its vast lounging and dining areas, while the foredeck — complete with a Jacuzzi — offers the perfect private retreat for soaking up the sun and sea views. Every social and relaxation area flows effortlessly from the spacious saloon, ensuring a sense of openness and connection to the sea.

Luxury and Privacy at Sea

The Owner’s Suite is a masterpiece of comfort — a 22m² private apartment featuring a generous dressing area, sofa lounge, and direct private access to the foredeck for complete privacy. The en-suite bathroom rivals those of five-star hotels, complete with twin designer vanities and a stunning walk-in shower.

In addition to the Owner’s Suite, ChristAl MiO offers four elegant queen-bed guest cabins, each with its own en-suite facilities, ensuring every guest enjoys the same level of luxury and comfort.

The galley-up layout allows guests to engage with the chef and experience the artistry behind each meal, enhancing the sense of warmth and conviviality on board.

Unparalleled Experience

Combining the luxury of a five-star hotel with the freedom of a private yacht, ChristAl MiO promises unforgettable moments at sea — where privacy, elegance, and performance meet in perfect harmony.

ChristAl MiO, built in 2020, perfectly embodies the innovation, elegance, and performance that define Fountaine Pajot’s world-renowned expertise in luxury motor catamarans. As the flagship of the Power range, the Power 67 combines the efficiency and stability of a power catamaran with the refined design and generous living spaces inspired by the acclaimed Alegria 67 sailing catamaran.

Space. Style. Supreme Comfort.
Designed for those who appreciate both adventure and indulgence, ChristAl MiO offers a seamless balance of sophistication and functionality. Her sleek exterior lines reflect a contemporary vision, while the interior exudes a modern, asymmetric elegance with soft, rounded forms and a warm, inviting ambiance.
The 36m² aft cockpit serves as the heart of outdoor living — a spectacular space for entertaining and relaxation. It features multiple sunbathing areas, an alfresco dining setup, and a fully equipped galley with a plancha grill, creating the ideal setting for unforgettable gatherings.
Above, the 32m² flybridge impresses with its vast lounging and dining areas, while the foredeck — complete with a Jacuzzi — offers the perfect private retreat for soaking up the sun and sea views. Every social and relaxation area flows effortlessly from the spacious saloon, ensuring a sense of openness and connection to the sea.

Luxury and Privacy at Sea
The Owner’s Suite is a masterpiece of comfort — a 22m² private apartment featuring a generous dressing area, sofa lounge, and direct private access to the foredeck for complete privacy. The en-suite bathroom rivals those of five-star hotels, complete with twin designer vanities and a stunning walk-in shower.
In addition to the Owner’s Suite, ChristAl MiO offers four elegant queen-bed guest cabins, each with its own en-suite facilities, ensuring every guest enjoys the same level of luxury and comfort.
The galley-up layout allows guests to engage with the chef and experience the artistry behind each meal, enhancing the sense of warmth and conviviality on board.

Unparalleled Experience
Combining the luxury of a five-star hotel with the freedom of a private yacht, ChristAl MiO promises unforgettable moments at sea — where privacy, elegance, and performance meet in perfect harmony.

Specifications

Guests	10
Cabins	5
Queen Beds	5
Heads	5
Length	64 ft
Beam	32 ft
Year Built	2020

Step Aboard & Explore ChristAl MiO

Breakfast

Selection among:

Fruit Salad Composed of Greek seasonal and tropical fruits
Egg preparations: Variety of omelets, scrambled, fried, boiled, and poached.
Kayanas (eggs in fresh tomato sauce with feta cheese)
Toasties/Artisanal Sourdough bread
Avocado Toast
Variety of Crepes (sweet or savory)
Pancakes with maple syrup/praline/fresh fruit
Croissants (butter/chocolate)
Puff pastry (cheese/spinach/sausage)
Cakes (vanilla/cocoa flavored, Banana bread with caramelized bananas)
Greek yogurt with fresh fruit, cereal, honey or marmalade

Day 1

Lunch

Traditional Greek salad seasoned with oregano-scented olive oil
Fava bean cream with caramelized onions and capers
Creamy classic “Tzatziki” salad
Slowly roasted tender lamb leg, caramelized with garlic glaze and baby potatoes.

Dinner

Artichoke hearts filled with dill-scented fava cream, topped with bottarga
Burrata salad with wild rocket leaves, baked beetroot, orange fillets, balsamic cream, and basil gel
Sea bream fillet with sautéed Greek wild herbs

Dessert of the day

Nut mix-filled Baklava with pistachio ice cream

Day 2

Lunch

“Agioreitiki” Smoked Eggplant salad (Monastery recipe from Holy Mountain Athos)
“Politiki” salad, with red and white cabbage, carrot, raisins, and pomegranate kenels
“Travichtes” (pulled dough pies), topped with tomato jam scented with thyme and grated feta cheese
“Lachanodolmades” (Cabbage leaves stuffed with beef mince, rice, and herbs) in a creamy egg-lemon sauce

Dinner

“Mediterranean” salad with mixed Lola lettuce, iceberg, cherry tomatoes, and pita croutons, dressed in a green herb vinaigrette, and grilled manouri cheese.
Sea bass ceviche with mango, chili peppers, and red radish
Lobster linguine with bisque sauce

Dessert of the day

Key lime pie

Day 3

Lunch

“Dakos” salad with barley and carob rusk, tomato, feta, and black olives
Eggplant croquettes with “katiki” cream cheese sauce
Traditional “Moussaka” in a pot

Dinner

Beetroot salad with mango, cream cheese, walnuts and Valeriana leaves dressed in balsamic vinegar sauce
Grilled Calamari stuffed with lemon and dill flavored rice
Salmon fillet grilled, with poached fennel, orange and grilled asparagus

Dessert of the day

Chocolate tart, topped with butterscotch cream and forest fruit

Day 4

Lunch

Rich Potato salad with eggs, carrots, pickled cornichons, and mustard mayo sauce
“Arancini” with wild mushrooms on beetroot sauce, topped with black garlic yogurt
Free-range chicken cooked “sous vide” with mixed salad, dressed in a honey mustard vinaigrette

Dinner

Watermelon salad with feta cheese, spearmint, and lime-marinated sweet onions
Sourdough bread bruschetta with tarama cream and bottarga
Grouper fillet marinated in citrus zest, with celeriac purée and lemon mayonnaise

Dessert of the day

Masticha scented panna cotta, topped with sour cherry coulis or
Rose geranium (Pelargonium graveolens) scented panna cotta, topped with quince conserve

Day 5

Lunch

Creamy “Trachanas” with feta cheese, tomato, and spearmint
Fried feta cheese wrapped in “fillo” pastry, with honey and sesame
Strawberry Salad with iceberg, Lola lettuce, mozzarella and walnuts dressed in strawberry vinaigrette
“Soutzoukakia” Meatballs with mixed pork and beef mince scented with cumin in a rich tomato sauce with jasmine rice

Dinner

“Green Goddess” salad with Chinese cabbage, cucumber and Smith apple, dressed in a sour avocado sauce
Octopus tentacles, slowly glazed in a balsamic vinegar sauce scented with thyme and bay leaves
Squid ink shrimp risotto with fennel and bottarga powder

Dessert of the day

Basque cheesecake

Day 6

Lunch

Beef tartare with Dijon mustard, pickled cucumber, and Parmesan biscuit
Raw young zucchini salad, with carrots, spearmint, and lemon sauce
Grilled “Pleurotus” mushrooms with balsamic vinegar cream
Ribeye or Beef Fillet steak with potato terrine and fried leek sticks

Dinner

Wakame salad with ponzu sauce and sesame seeds
Quinoa salad with cashew nuts, cranberries, goji berries, raisins, and rocket in a yuzu-citrus ponzu sauce
“Gyoza Shrimp” (pan-cooked dumplings), filled with shrimp and scallops, Chinese cabbage, and spring onion with roasted sesame oil and soya-yuzu sauce
Variety of sushi rolls

Dessert of the day

Semifreddo yuzu with pistachio crumble and lemon curd

Day 7

Lunch

Grilled vegetables terrine with eggplant, zucchini, carrots, red and green peppers, and raisins
“Tzatziki” avocado, scented with mint and cilantro
Slowly cooked Pork neck, scented with black garlic and rosemary, creamy potato mash

Dinner

Black-eyed beans “Piage” salad, with vegetables and herbs
Sautéed Scallops over grilled Pineapple slices, with vanilla-scented olive oil and mango chutney
Tuna fillet with lemon sauce, dill, and spring onion white rice

Dessert of the day

Pavlova with forest fruit coulis, filled with white chocolate namelaka cream

Alternative Desserts

Chocolate cheese cake, topped with caramelized nuts.
Walnut pie with “Kaimaki” ice cream

**This is a sample menu, subject to changes based on guests' preferences, seasonal availability, and/or dietary restrictions.