ARIVA

Power Catamaran

Mediterranean / Greece

ARIVA

FOUNTAINE PAJOT

Priced from: €34,000 / week

2023

Year Built

66'

Length

5

Cabins

10

Guests

*Note: Cabins only reference guest cabins and does not reflect crew cabins. See cabin plan below for more detail.

Welcome to ARIVA

ARIVA, an Alegria 67 by Fountaine Pajot, defines modern catamaran design. She accommodates ten guests across five cabins, including a master suite, each with private en-suite facilities. This configuration ensures privacy and an expansive sense of personal space. Positioned in Corfu for charters throughout the Ionian Sea, ARIVA is served by a crew of four. Foredeck features include a jacuzzi, complemented by a hydraulic platform for sea access. Expansive deck spaces provide scope for quiet reflection or discreet entertaining. Every element works in unison, ensuring the highest standards of service and operational precision.

Meet the crew

Spiros Bakaniaris

Spiros Bakaniaris

Chef

Fiona Kubin

Fiona Kubin

Stewardess

Spiros Bakaniaris

Spiros Bakaniaris

Chef

Captain: Spiros Kolovos

Captain Spiros is a highly experienced and trusted skipper with over 15 years in the yachting and charter industry. With more than 42,000 NM logged across the Mediterranean, he brings a calm, safety-first mentality and exceptional operational expertise to every charter. His background spans both sailing yachts and large power catamarans, giving him strong versatility and confidence in all conditions.

Having spent many years navigating the Ionian and wider Greek seas, Spiros combines deep local knowledge with an excellent understanding of guest expectations. He is known for his approachable leadership style, his discreet and professional presence onboard, and his ability to create a comfortable, relaxed environment for families, children, groups and VIP guests.

Before joining M/Y ARIVA as Captain, Spiros successfully managed and skippered several premium yachts, including the Nautitech 47 power catamaran “ZEUS.” His technical background is equally strong: he previously served as Chief Technical Fleet Manager for a large charter fleet, overseeing maintenance, inspections, repairs and safety compliance. This makes him exceptionally capable in troubleshooting, systems management and ensuring the vessel’s continuous readiness.

Spiros is also a certified sailing instructor, having trained numerous students in seamanship, navigation and onboard safety. Fluent in English and Greek, he communicates clearly and confidently with guests and crew alike.

A dedicated professional, a skilled mariner and a reliable leader, Captain Spiros offers guests a smooth, secure and enjoyable charter experience, always with attention to detail and a warm, welcoming approach.

Spiros is a highly experienced chef with over 20 years in professional gastronomy, specializing in refined Mediterranean cuisine with Greek, Italian, and Turkish influences, enhanced by modern and Asian-inspired techniques. With experience in private yachting and high-end international restaurants, he excels at creating bespoke menus tailored to charter guests’ preferences, dietary requirements, and expectations. Detail-oriented and highly organized, Spiridon maintains impeccable standards of hygiene and provisioning while managing budgets efficiently. Calm under pressure and a strong team player, he is dedicated to delivering elegant, memorable dining experiences that elevate the overall luxury charter experience.

Fiona Kubin

Fiona Kubin

Stewardess

Fiona is a professional yacht hostess with a unique background in marine biology, bringing both scientific insight and exceptional guest service to every voyage. With extensive experience in charter hospitality, yacht delivery, and base operations supporting a fleet of 20 yachts, she has logged over 2,000 nautical miles and understands the full spectrum of yacht operations. Her skill set spans fine dining service, creative onboard cuisine, and meticulous yacht preparation, ensuring every detail of a guest’s experience is flawless. Known for her warm, attentive approach, Fiona thrives in dynamic maritime environments, seamlessly balancing high-standard service with team collaboration. She is multilingual, speaking English, Greek, German, Czech, and French, allowing her to connect effortlessly with guests from diverse backgrounds and enhance their onboard experience. Fiona’s combination of professional hospitality expertise, operational knowledge, and passion for the sea makes her an invaluable member of the Ariva crew, dedicated to delivering memorable journeys on every charter.

Daniel is an experienced and highly motivated deckhand with over 8,000 nautical miles of hands-on seamanship aboard classic sailing yachts, catamarans, and racing vessels ranging from 37’ to 52’. With a strong background in both cruising and competitive sailing — including participation in the Ionian Championship and deliveries between North Africa and Greece — he brings solid expertise in vessel handling, watchkeeping, and tender driving. Daniel is also skilled in comprehensive winter maintenance across multi-vessel fleets, with practical experience in windlass servicing, engine checks, plumbing systems, sail handling, and general repairs. Customer-oriented and calm under pressure, he is committed to maintaining safety, cleanliness, and a positive onboard atmosphere, consistently demonstrating a professional mindset, strong work ethic, and the ability to respond confidently in challenging situations.

Culinary & Dining

Cuisine 1
Cuisine 2
Cuisine 3
Cuisine 4
Cuisine 5
Cuisine 6
Cuisine 7
Cuisine 8
Cuisine 9

Breakfast

Selection of puff pastries

Greek delicacies

French toast

Strain Greek yogurt and cream cheese

High-quality honey and biological jams

A Variety of freshly-baked bread

Omelets, fried eggs

Cakes

Crepes and pancakes

Day 1

Welcome drink: mimosa pink lemonade

Lunch

Starter

Gazpacho soup, tomato-granate, apple, and kefir cream

Second

Sea urchin nigiri with tomato chutney, nori, and hijiki seaweed lime foam

Main

Red mullet filled with fennel cream cheese and Greek herbs with summer veggies

Dinner

Starter

Prawn soup with crispy chili and garlic

Second

Bruschetta with slow-roasted cherry tomatoes and ricotta

Main

Linguini pesto roso roasted pine nuts, Sirloin steak, Madagascar garden veggies “ladolemono.”

Dessert

Ravani cake with maple seed syrup

Day 2

Lunch

Starter

Cured sardines aioli mayo pickled pink ginger

Second

Superfood salad, quinoa, avocado, blood orange dressing

Main

Chicken thigh, Korean BBQ, fresh onion, sesame, hoisin sauce

Dinner

Starter

Green beans, extra creamy soup, dill tops, and glass noodle chips

Second

Zucchini fritters and yogurt herbal dip

Main

Roasted prawns, garlic and chili, toasted bread

, Risotto ala norma –tomato ricotta, eggplant

Dessert

“Glyko koutaliou” watermelon

Day 3

Lunch

Starter

Yogurt miso soup with cucumber, black sesame

Second

Arancini fried rice, cheesy croquettes

Main

Tuna tataki yakisoba noodles

Dessert

Quesillo flan

Dinner

Starter

Lemony leek celeriac soup

Second

Panzanella salad with heirloom tomatoes

Main

Octopus with tomato stew potatoes and artichoke

Dessert

Pistachio baklava and mascarpone

Day 4

Lunch

Starter

Corn cream soup

Second

Caesar salad chicken poached eggs

Main

Portobello filled with bulgur smoked pork and Greek pecorino

Dessert

Affogato strong espresso shot vanilla ice cream

Dinner

Starter

Feta cheese in crust with honey and sesame

Second

Dakos Cretan salad 
Chargrilled anchovies kalamata olives cappers

Main

Lamb chops with salsa verde, agro dolce peppers, fennel seeds, Chimichurri

Dessert

Dark chocolate crème orange compote

Day 5

Lunch

Starter

Zucchini soup with mussels

Second

Beluga lentil salad, passion fruit, fennel, citrus fruit dressing

Main

Braised mutton wide noodles Morne sauce

Dessert

Quesillo flan

Dinner

Starter

“Galotiri” croquette

Second

Melon, prosciutto, and Parmesan salad

Main

Porcini mushroom risotto and Parmesan biscuit

Dessert

Panacota strawberry strawberries textures

Day 6

Lunch

Starter

Greek Ceviche red mullet, olives, hot green peppers, capers, and lime

Salad

Chili con carne, avocado, lettuce, pickled onions

Main

Gilthead Sea bream, grilled greens “Horta” and lemon dressing

Dessert

Bread pudding, white chocolate sauce, red fruit

Dinner

Starter

Clams with butter and’ nduja sausage

Main

Ribeye, potato gratin, balsamic roasted red onions, thyme

Dessert

Kunefe Dubai chocolate

Day 7

Lunch

Starter

Trahanoto sofrito with calamari

Second

Greek modern salad feta muse slow roasted cherry tomatoes

Orzo shrimp feta crumbles pine nuts

Dessert

Basque cheesecake

Dinner

Starter

Tuna tartar, black mayo, cappers, wasabi, seaweed

Second

Beetroot in different textures, gorgonzola cheese, and poached pear

Main

Sea bass kleftiko roasted in baking paper with veggies and herbs

Dessert

Tiramisu “tsoureki” with salted caramel

Cabin plan

Ariva is a stunning Power 67 by Fountaine Pajot, offering an exceptional blend of luxury, space, and performance. She accommodates up to 10 guests in five elegant cabins, including one spacious master suite and four double cabins, all with private en-suite facilities, ensuring maximum comfort and privacy for everyone on board. Based in Corfu and available for charters throughout the Ionian Sea, Ariva is attended by a professional crew of four dedicated to catering to every guest’s need. Her standout features include a relaxing jacuzzi on the foredeck, a hydraulic swimming platform for effortless access to the sea, and expansive deck spaces ideal for sunbathing, socializing, and al fresco dining in complete comfort.

Charter rates

Winter SeasonPriced from: €34,000 / Week
Summer SeasonPriced from: €48,000 / Week

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