This trip is designed for those who want to immediately enter the heart of the Aegean, starting from an iconic location. The first night in Thirasia, at the buoy, allows you to experience Santorini from a rare perspective, with the sunset light over Oia and the silence.
From here, the route winds west and north, following balanced stops and distances designed to leave room for the sea, stops at anchor, and life on board. Southern Ios, Sikinos, and Folegandros offer sheltered bays, small ports, and secluded Chora with a unique charm.
The central part of the journey touches Polyaigos and Kimolos, among the least inhabited islands of the Cyclades: clear anchorages, clear seabeds, and days dedicated to the sea, without the need to travel. The final sail skirts Milos, choosing the best side based on the conditions, until disembarking in Adamantas.
It's a week that favors continuity, open spaces, and discreet landings, with a natural progression from the volcanic landscape of Santorini to the white, rugged coasts of Milos.
There are several boarding options available:
• Cabin charter: shared double cabin
Booking a bed in a double cabin, shared with another guest of the same gender.
• Double cabin for single use
Book your cabin for exclusive use, with a 40% discount on the second rate.
• Exclusive boat
Charter the entire vessel for a private group of up to six guests, with more advantageous conditions than individual reservations.
We take care of the galley (paid for by the common fund) and the onboard cuisine, paying particular attention to the quality of the ingredients and the pleasure of sharing. Life on board is informal, but with a few rules: after meals, settling in naturally becomes a time for collaboration.
We use porcelain tableware and crystal glassware, a conscious choice to reduce plastic use and enhance even the simplest gestures. For washing, we use seawater wherever possible, followed by a final rinse in fresh water.
Days begin with a Mediterranean breakfast, featuring Greek yogurt, honey, fresh and dried fruit, bread, butter, jams, cheeses, and cured meats. Lunches are light and fresh, inspired by Greek, Italian, and seasonal cuisine, while dinners are a time to savor slowly: raw seafood, grilled fish and meat, fresh vegetable creations, and dishes prepared with local ingredients.
While meals on board are one of the most special moments—eating on board, with the sea all around and the silence of the harbor—we always plan a couple of opportunities to enjoy authentic Greek cuisine in traditional taverns.
Meal times also follow the rhythm of the sea, adapting to routes and weather conditions.
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