Overview

⮞ Guests (10)

⮞ Length (66.00 Ft)

⮞ Type (Cat)

⮞ Cabins (5)

⮞ Queen Beds (5)

⮞ Showers (5)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Outside of the yacht)

⮞ Generator (Yes)

⮞ Year Buillt (2023)

Accomodations

⮞ 1 Owner's suite with double bed (size between queen and king bed) and private bathroom.
4 Double cabins with queen beds and 4 bathrooms.
Galley up

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Corfu, Greece

Specification

Price Details

⮞ SUMMER 2026 Period A (July-August) EURO 48,000/week Period B (June - Sept) EURO 43,000/week Period C (October - May) EURO 34,000/week Plus 12% VAT + APA 30% Charters for less than a week are only available upon request and the weekly rate is divided by 6. If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

Crew Profile

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.

Chef: Spiros Bakaniaris
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.

Stewardess: Fiona Kubin

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.

Deckhand: Daniel Andrasi
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.

Sample Menu

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