All inclusive sailing holiday in Greece

Planet

CARBON REDUCTION

The southern Ionian's reliable afternoon Maοstro wind means most legs are genuinely sailed under sail alone rather than motored. Skippers are coached and tracked on their sail-vs-motor ratio across the season, and engine fuel is included in the trip price specifically so the crew has no commercial pressure to motor for convenience. On a typical week the engine runs only for harbour entries, exits, and the calm windows in early morning.

ENVIRONMENT AND WILDLIFE

The route favours small village quays and natural anchorages — Spartochori, Kioni, Port Kalamos, Sivota Bay, Mongonisi — over the large industrial marinas in Lefkada Town and Preveza. That spreads the footprint across many small ports, each receiving a smaller share rather than concentrating it in two big ones, and it sends mooring fees to village families rather than to corporate marina operators.

Single-use plastic is kept off the boat. Each guest receives a reusable water bottle on day one, drinking water is refilled onboard from large containers, and the host's provisioning excludes individually-wrapped snacks. Waste is sorted in the cockpit and landed at port recycling.

Where the route enters protected waters — the Inner Ionian Sea Archipelago around Atokos, Kalamos and Kastos, and the marine zones around Ithaca and Kefalonia — crews use installed mooring buoys where available rather than dropping anchor on Posidonia seagrass, follow National Marine Park guidance, and brief guests on no-trace anchorage etiquette before the first swim stop.

People

LOCAL ECONOMY

Spending from each trip stays in the small harbours rather than flowing back to a head office abroad. Dinners ashore are taken at family-run tavernas in Spartochori, Kioni, Fiskardo, Port Kalamos, Sivota and Mongonisi — many of them businesses the crew has worked with for more than ten years. The most famous is George at Port Kalamos, who has tied yachts in personally for over thirty years and is part of the trip itself. There is no commission arrangement with any restaurant, so guests are sent to the place that's best on the night, not the place that pays.

Provisioning, sailmaking, mechanical work, antifouling, laundry and harbour services are all contracted locally in Preveza or on Lefkada — not flown in. The trip format itself helps too: a 10-guest yacht with a 2-person onboard crew brings a very different kind of presence to a small Ionian port than a cruise ship of any size. Spending is more dispersed, the staff-to-guest ratio is much higher, and small communities like Kalamos, Kastos and Spartochori — places that wouldn't see a cruise visit at all — receive the largest share of the contribution.

EMPLOYMENT, INCLUSIVITY AND DIVERSITY

The hosts and most skippers based in Preveza are Greek residents, many living locally in Preveza, on Lefkada or in the small mainland villages along the Epirus coast. They are employed through a Greek operating entity with social-insurance and pension contributions, and most are kept on year-round rather than seasonal contracts — unusual for an Ionian charter sector that typically lays staff off in October and rehires in May. The result is that the same crew names come back to the same boats year after year, building real working relationships with the village quays they visit each week.