The Ionian sits west of mainland Greece — softer winds, shorter distances, and far quieter than the Cyclades. Our planned route runs from Lefkada Marina through Meganisi, Kalamos, Ithaca, Kefalonia and the small islets of Atokos and Kastos, mostly anchoring in fishing-village bays where most days you’ll see one or two other boats, not twenty.
Greek-Ionian food is simple and direct — fresh fish, lamb on the spit, salads with olive oil from the trees behind the taverna, paired with Robola wine from Kefalonia. Lefkada is connected to the mainland by a causeway, which means you can drive over from Athens or fly into Preveza, 30 minutes away.
The Ionian is the sailing region I get asked about most — soft winds, short hops, fishing-village harbours where dinner is whatever came in that morning. We start hosting weeks here this August. One week, then we see.
Each week adapts to your group, the wind, and what feels right. Here’s the rhythm we tend to follow.
You fly into Preveza (30 minutes away) and we’ll meet you at Lefkada Marina. Welcome aboard, into your cabin, a glass of something cold on deck. The chef opens with a welcome dinner at anchor — Greek cooking, fresh fish, vegetables from a working kitchen on the coast.
You fly into Preveza (30 minutes away) and we’ll meet you at Lefkada Marina. Welcome aboard, into your cabin, a glass of something cold on deck. The chef opens with a welcome dinner at anchor — Greek cooking, fresh fish, vegetables from a working kitchen on the coast.
Short sail to Meganisi — quiet bays, anchorage off Spilia or Vathy, swim in clear water. Dinner ashore at a family-run taverna in the village.
Sail east to Kalamos — a tiny harbour with family-run tavernas and almost no tourism. Optional Greek cooking class with a local family. Anchor in the bay for the night.
Sail south to Ithaca — Homer’s island. Anchor in Vathy or the horseshoe-shaped Kioni bay. Walking tour of Vathy, dinner ashore at a taverna above the harbour.
Cross to Kefalonia — Fiskardo’s pastel-house port is the prettiest village on the island, an old Venetian harbour spared by the 1953 earthquake. Wine ashore at a Robola winery, dinner in town.
Sail to Atokos for the day swim — a tiny uninhabited island with one of the prettiest anchorages in the Ionian. Then on to Kastos for the night, almost untouched. The chef cooks on board.
Sail around to Lefkada’s west coast — Porto Katsiki and Egremni, cliff-foot beaches with water that turns electric blue in the afternoon light. Final swim, last lunch at anchor.
Final breakfast on the foredeck. We sail back to Lefkada Marina for the late morning. Stay on for a night in Lefkada town if you’ve got the time — the old streets above the harbour are worth a wander.
Final route depends on weather and your group. Every week we sail this is different.
Same boat. Same chef. Same route. Two ways in.
Three boats. Built for different group sizes, all curated for the same week.
The intimate one. One table, one anchorage swim, one rhythm — the group never splits.
The whole boat is yours — your dates, your pace, your route.
Founder-hosted by Vincent. 6 to 8 like-minded guests. Yoga, breathwork, and most meals built into the week.
A small-group week with a founder host. Strangers tend to become friends by the second swim — same table, same sunsets, all week.
A small group, most meals included, founder-hosted by Vincent — yoga, breathwork, the wind, and the rhythm of the week.
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