Overview

⮞ Guests (9)

⮞ Length (78.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ Heads (4)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (2006)

Accomodations

⮞ Two double cabins with queen-size beds
Two twin cabins with single beds, one of which includes an additional Pullman berth

All cabins feature en-suite facilities

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Athens, Greece

Price Details

⮞ High season (July, August): EUR 33,500 / week plus VAT plus expenses Low season (rest of the period): EUR 29,900 / week plus VAT plus expenses APA 40% on official charter fee Commercial vessel - VAT charged where applicable. VAT: 12% Greek VAT on top of Charter Fee

Crew Profile

Name: Antonis Tsotras
Position: Captain
Nationality: Greek
Languages: Greek, English

Captain Antonis is a highly accomplished maritime professional and former Olympian sailor, bringing over a decade of experience in the yachting industry across the Mediterranean. With a strong background in both sailing and motor yachts, he combines technical expertise with a dynamic, guest-focused approach to deliver exceptional charter experiences.
Having successfully managed up to 20 charters per season, Antonis is known for his attention to detail, smooth itinerary planning, and ability to create memorable journeys tailored to each client. His in-depth knowledge of the Aegean and Saronic cruising grounds ensures optimal route planning, always prioritizing guest comfort, safety, and enjoyment.
Antonis’ distinguished sailing career includes competing in the London 2012 Olympic Games, achieving a world ranking of No. 8 in the Star Class, and earning multiple international distinctions, including European Silver Medalist and 7-time Greek National Champion. This elite-level discipline is reflected in his leadership style onboard-structured, calm, and performance-driven.
In addition to his yachting career, he has held key roles within the sailing community, including Technical Director of the Olympiacos Sailing Department and National Team Coach, further highlighting his strong leadership and mentoring capabilities.
Holding a Captain’s Diploma, RYA Yachtmaster certification, and GMDSS Operator license, Antonis ensures the highest operational standards onboard. His passion for the sea, combined with his professional mindset and warm personality, make him a valuable asset to M/Y IRENE and a trusted Captain for any charter experience.


Name: Charalambos Mavroudis
Position: Chef
Nationality: Greek
Languages: Greek, English

Chef Charalambos, born in 1974, holds a Diploma in Culinary Arts from the Higher School of Tourism Professions of Anavyssos and has specialized in Argentinian Cuisine with training in Argentina. With an extensive 25-year career, Chef Charalambos has worked in some of the most prestigious luxury hotels, renowned restaurants, yachts, and even television shows in both Greece and abroad. His culinary journey also includes serving as a Culinary Arts Instructor, further solidifying his expertise in the kitchen.
A passionate member of the Chef Club Athens, Charalambos has honed a diverse range of skills, specializing in Mediterranean, Argentinian, Mexican, and German cuisines, with a particular expertise in fish dishes. His innovative approach to cooking ensures that each guest aboard M/Y IRENE experiences exceptional and unforgettable meals, prepared with the finest ingredients.
When not crafting delicious meals, Charalambos loves to travel, discover new cuisines, visit food fairs, and dive into the underwater world.
Previous Yachts: M/Y IRENE
Interests: Traveling, Food Fairs, Diving, Exploring New Cuisines


Name: Loukia Sidiropoulou
Position: Chief steward/ess
Nationality: Greek
Languages: Greek, English, German

Loukia is a vibrant, energetic, and highly personable Stewardess with a strong background in sailing, guest service, and hospitality. As an accomplished sailor and sailing coach, she brings a unique combination of seamanship, professionalism, and natural people skills, making her a valuable asset onboard IRENE.
With experience working as both a Hostess and Skipper in the Ionian and Aegean Seas, Loukia has developed excellent guest relations skills, creating welcoming and memorable experiences for a wide variety of guests. Her responsibilities have included meal preparation, onboard organization, activity coordination, vessel handling, and ensuring the highest standards of service and comfort throughout each trip.
A competitive sailor for over a decade and a certified sailing coach, Loukia possesses strong boat handling abilities, confidence at sea, and exceptional teamwork skills. Her experience coaching both children and adults has further strengthened her patience, communication skills, and ability to adapt to different personalities and situations.
Friendly, enthusiastic, and highly adaptable, Loukia thrives in dynamic environments and enjoys building genuine connections with guests. Her positive attitude, strong work ethic, and passion for hospitality contribute to a warm and enjoyable atmosphere onboard.


Name: Gabriel Navarro
Position: Deckhand
Nationality: Filipino
Languages: Greek, English, Filipino

Gabriel, a skilled and versatile deckhand, excels in hospitality, multitasking, and critical thinking. With training from the Maritime Training Center of the Philippines, Gabriel is well-equipped with certifications in Basic Safety, Personal Survival Techniques, Fire Prevention and Fire Fighting, First Aid, and Personal Safety and Responsibility. His strong communication skills and dedication to ensuring a smooth and memorable experience for the guests make him an invaluable asset to the M/Y IRENE team.
Gabriel is always ready to assist with the yacht’s operations while ensuring that guests' daily needs are met with great care. His positive and professional attitude contributes to the seamless functioning of the yacht, helping guests enjoy their time on board to the fullest.
In his spare time, Gabriel enjoys exercising, maintaining a healthy lifestyle.
Previous Yachts: M/Y IRENE, M/Y SUBZERO, M/Y JASMIN BLUE, M/Y MILMAR
Interests: Exercising, Personal Development

Sample Menu

Breakfast

American Breakfast:

Pancakes & Wafies with various toppings,

Scrambled Eggs, Hash Brown, Bacon & Sausages, Poached Eggs,

Croissants, Muffns, Bagels with Cream Cheese and Herbs,

Avocado Toast, Monte Cristo Sandwich,

Milk, Fresh Orange Juice, Cereals, Granola, Yogurt, Marmalade with Fresh Fruits,

Variety of Cold Cuts

Greek Traditional Breakfast:

Koulouri Thessalonikis, Greek Bread Open Sandwich with Tahini and Honey, Dry Bread with Feta Cheese

and Olives, Lagana Bread with Mousse Batzotyri and Apaki Meat, Tiganopsomo with Mizithra Cheese and

Molasses Sauce, Bougatsa Thessalonikis with Cinnamon and Powdered Sugar,

Strapatsada (Scrambled Eggs) with Cherry Tomatoes and Feta, Kagianas with Apaki, Fried Eggs,

Omelette, Dried Fruits, Variety of Nuts, Tahini Pie, Halva Pie, Kataiffl Rolls with Mousse Mizithra Cheese

and Pine Nuts with Blackberry Sauce

Low-Calorie Breakfast:

Skimmed Milk, Low-Fat Yogurt, Cottage Cheese, Honey, Low-Fat Protein Bar, Low-Fat Granola,

Oatmeal, Almond Milk (Unsweetened), Muesli with Seeds, Low-Fat Marmalade with Stevia, Low-Fat Cold

Cuts, Fresh Fruits, Omelette with Egg Whites, Croque Monsieur with Low-Fat Cheese and Turkey,

Avocado & Cottage Cheese Sandwich

DAY 1

Lunch

Salmon Roll with Mousse Trilogy, Cream Cheese & Herbs

Spinach, Arugula, Lettuce, Sunffiower Seeds & French Gruyère, Cherry Tomatoes, Dried

Apple, Fig, Dried Carrot Flakes & Fig Vinaigrette

French-Cut Lamb Chop, Pear Spume, Baby Carrots Confflt & Red Wine Château Sauce

Apple Crumble Tart with Berry Coulis

Dinner

Dorade Tartare with Avocado, Chives, Crispy Brioche & Lime Salad

Grilled Beetroot with Goat Cheese, Crunchy Nuts & Honey Balsamic Bianco Vinaigrette

Tenderloin with Aperol Sauce, Celery Root Purée & Baby Confflt Zucchini

Deconstructed Black Forest with Chocolate Mousse, Namelaka & Cherry Chutney

DAY 2

Lunch

Sautéed Scampi with Green Pea Velouté & Lemon Foam

Fresh Arugula, Iceberg Lettuce Flakes, Parmesan, Prosciutto & Olive Oil Lemon Dressing

Risotto with Saflron & Shrimp

Lemon Tart

Dinner

Aioli Cream with Octopus, Paprika Foam, and Crispy Cuttlefflsh Ink Tuile

Niçoise Salad with Tuna Tartare, Crostini, Egg, Asparagus, and Green Beans

Sea Bass with Peanut Crust, Lemon Emulsion, and Baby Carrots

Basil Panna Cotta with Strawberry Gel and Crispy Almonds

DAY 3

Lunch

Caramelized Foie Gras with Fig Marmalade and Brioche Crust

Couscous with Pomegranate, Feta Cheese, Fresh Mint, and Sweet Lemon Dressing

Lamb Fillet with Rosemary and Thyme, Trufie Potato Purée

Salted Caramel Tiramisu

Dinner

Vitello Tonnato

Caesar Salad

Grilled Dorade with Herb Velouté, Fennel Foam, Spaghetti, Carrots & Zucchini

Pomegranate Sorbet with Champagne Foam and Gold Leaves

DAY 4

Lunch

Scallops with Cauliffiower Purée and Trufie Oil

Quinoa Salad with Cucumber, Celery, Cherry Tomatoes, Olive Oil, Fresh Mint, and Lime

Grouper Fillet with Sweet Potato Confflt, Sea Urchin Sauce, and Avocado Foam

Crème Brûlée with Strawberries

Dinner

Homemade Ravioli with Crab Meat Mousse, Lobster Velouté, and Fennel

Spinach, Arugula, Lettuce, Cashews, Beetroot Slices, Carrots, and Avocado Foam with

Beetroot Vinaigrette

Sous-Vide Pork Fillet with Dorito Crust, Potato Purée, and Caramelised Pear

Profflteroles

DAY 5

Lunch

Ceviche of Sea Bass with Fresh Herbs, Mango Chutney, and Lime

Beluga Lentil Salad with Smoked Salmon and Yogurt-Dill Dressing

Chicken Ballotin Stufled with Gruyère, Naxos Cheese, and Sun-Dried Tomatoes, Coated

in Cornffiake Crust, with Roquefort Sauce and Grilled Vegetables

Deconstructed Ekmek Kataiffl

Dinner

Sweet Potato Soup with Coconut Foam and Chorizo Crumble

Baby Spinach, Beetroot Leaves, Arugula, Prosciutto, Melon, Egg, Bacon, and Ranch Sauce

Linguine with Shrimp in Tomato Basil Sauce, Served with Tagliata Beef (Combo Version)

Chocolate Tart with Maldon Salt and Caramel Semifreddo

DAY 6

Lunch

Fish and Scampi Vegetable Soup

Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce

Peking Duck with Potato Fondant

Mille-feuille with Vanilla Cream and Forest Fruits

Dinner

Crab Cake with Trufie Aioli

Cobb Salad (USA Style)

Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt

American Cheesecake

DAY 7

Lunch

Dolmadakia (Stufled Grape Leaves)

Greek Salad

Moussaka

Baklava

Dinner

Stufled Tomatoes and Peppers

Dakos with Fresh Tomatoes and Feta Cheese

Osso Buco with Wild Rice

Vanilla Cannoli