Overview

⮞ Guests (12)

⮞ Length (116.00 Ft)

⮞ Type (Power)

⮞ Cabins (6)

⮞ King Beds (1)

⮞ Queen Beds (3)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (2004)

Accomodations

⮞ 12 guests in 6cabins all with en-suite facilities.

SIZE OF BEDS:
MASTER: King size / VIP 1: Queen size / VIP 2: : Queen size plus one Pullman ( Full convertible ) / VIP 3 : : Queen size plus one Pullman ( Full convertible )
TWIN 1: 2 Single beds ( Full convertible to double with King size bed) plus one Pullman / TWIN 2 : With two Pullman beds plus private bathroom .
-CONVERTIBLE CABINS: 3
-SIZE OF CONVERTIBLE BED : Queen size
-HEIGHT OF CABINS: 2.10

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Athens, Greece

Specification

Price Details

⮞ 2025 rates July/August : 85.000 EUR per week Low Season: 75.000 EUR per week Plus : Applicable VAT at the time of charter, currently 12%  VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer Charters for less than a week are only available upon request and the weekly rate is divided by 6. 2026 rates July/August : 90.000 EUR per week Low Season: 80.000 EUR per week Plus : Applicable VAT at the time of charter, currently 12%  VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Crew Profile

CAPTAIN
STELIOS BOUKAS
He holds a Class A Diploma. He had so far a successful career in charter yachting for a numbers of years. A highly motivated individual, with excellent interpersonal skills. Trustworthy, hard working, team player and with great attention to detail and priority on safety. A kind person with excellent manners, will be your best host for memorable vacations while discovering the most unique destinations and hidden beauties.

ENGINEER – Konstantinos Skopelitis
Konstantinos Skopelitis is an experienced Second Engineer (Class A) with over 20 years of service across cruise ships, Ro-Ro/passenger vessels, tankers, tugboats, and the Hellenic Navy. Most recently, he served with Celebrity Cruises (2018–2024) aboard Celebrity Summit, Constellation, and Infinity, ensuring safe and efficient engine room operations.
He holds a Class A Engineer License and advanced certifications in tanker safety, ship security (SSO), engine room management, firefighting, survival, and medical first aid. Known for his professionalism, reliability, and strong teamwork, Konstantinos is well-organized and highly adaptable to demanding maritime environments.
Fluent in English and Greek, he brings proven technical expertise and a strong safety record to every assignment.


CHEF
Chef Petros Martinos is bringing with him over 20 years of diverse culinary experience in high-end restaurants and resorts across Greece and abroad. A graduate of the Public Institute of Vocational Training of Trifylia with a specialty in Culinary Arts, Petros has worked in some of the most prestigious kitchens in the Mediterranean, including Galazia Hytra (Michelin Guide) in Paros and El Peace in Ios, where he led as Head Chef delivering refined a la carte and degustation menus. His resume includes key roles at renowned establishments such as Nammos (Mykonos & Dubai), Opia, Interni, and Ceresio 7, collaborating with Michelin-starred chefs like Elio Sironi, Giannis Parikos, Hrisanthos Karamolegos, and Gikas Xenakis. Petros has honed his craft across Mediterranean, Japanese fusion, and modern creative cuisines, with extensive experience in both hot and cold kitchen stations. His time aboard Viking Cruises further equipped him with the precision and adaptability required in yachting. Known for his creativity, discipline, and passion for seasonal ingredients, Petros is excited to bring his culinary artistry to the charter guests aboard M/Y CAN’T REMEMBER.


DECKHAND
Deckhand - Konstantinos Belessiotis
A highly skilled and professional with over six years of hands-on experience in deck operations, vessel maintenance, and mechanical systems. Konstantinos has worked aboard various vessels ranging from ferries to private boats, handling responsibilities from navigation support and mooring to engine servicing and desalination system upkeep. His solid background includes roles as a deckhand, maintenance technician, and small boat operator across the Greek islands. Known for his problem-solving mindset, attention to detail, and ability to work efficiently under pressure. Certified speed boat operator, with additional experience in scuba diving and spearfishing. Fluent in Greek and English.

DECKHAND
Vasileios Katsouras is a deckhand with over 15 years of maritime experience, primarily in the luxury yachting sector. He has served on a wide range of yachts from 22 to 50 meters, including long-term roles on M/Y Marla (50m), M/Y My Obsession (40m), and M/Y Obsession (37m), as well as holding bosun and boatswain positions on M/Y My Ability, Akira One, and Mama Mia, the latter involving an international transfer. His background also includes skippering sailing yachts and working on passenger ferries, giving him a solid all-around foundation. He holds an STCW-compliant certification covering survival, firefighting, first aid, and lifeboat handling, and is qualified as a deck watch sailor, seaman, and boatswain. Vasileios is skilled in handling RIBs, jet skis, and water toys, and speaks fluent English with a Michigan First Certificate.

CHIEF STEWARD
Spiridon Lalousis
Spyros with over 35 years of maritime hospitality experience, has served aboard luxury yachts, cruise ships, and ferries with distinction. Known for his precision, discretion, and exceptional guest service, he has been a trusted steward on prestigious vessels such as Illusion I, Let It Be, and numerous Golden Yachts (O’RAMA, O’PARI I, O’NATALINA). Spiridon holds certifications in Life Saving, Firefighting, Security (Level A), and Butler Service. Fluent in English and Greek, he brings a calm, refined, and efficient presence to any crew, offering world-class service to VIP guests.

STEWARDESS
Zoi Vaila is a skilled and service-focused Second Stewardess with strong experience in the yachting industry. Most recently, she worked aboard MY Way (Ferretti 72) during the 2023 and 2024 seasons, completing over 100 charter days, primarily weekly trips with some day charters. In 2022, she served as Second Stewardess on Aurora (30.60m) and as Stewardess on Amoraki (23.20m), both as seasonal replacements. Her experience onboard includes guest service, interior upkeep, laundry, and turnarounds under busy charter schedules. Prior to yachting, she developed her hospitality and management skills through roles in retail, sales, and business administration. She holds a diploma in Business Administration and has professional training in classical and modern dance. Zoi brings a strong work ethic, attention to detail, and a calm, guest-oriented approach to every charter.

Sample Menu

Menu 1

 

Lunch

Shrimp cocktail

Grilled cheese

Mushrooms stuffed with various cheeses

Tuna salad with mayonnaise and thinly sliced ​​cucumber

Nest with ouzo shrimp a la crème

Fresh fruits

 

Dinner

 

Caprese mozzarella

Quinoa salad with spring onions

Linguine with lobster

Tiramisu

 

 

 

Menu 2

 

Lunch

Fried calamari with olive paste

Octopus grilled with fava

Green salad with pomegranate green apple and pomegranate vinaigrette

Pasta primavera al pomodoro

Chocolate pie with  ice  cream

 

Dinner

 

Potato salad with onion, parsley and mayonnaise sauce

Tabouli  salad

Red mullets , with rosemary

Panna cotta with red fruit sauce

 

 

Menu3

 

Lunch

Mille-feuille Eggplant

Tzatziki

Greek salad

Moussaka

Lemon pie

 

Dinner

Macaroni salad with broccoli

'' Gyros'' traditional Greek food with pita bread. fries, onion, tomato and yoghurt sauce

White almond cake

 

 

 

Menu4

 

Lunch

Fresh bread rolls , butter flavored with herbs

Quiche Lorraine with spinach, bacon and mushrooms

Pie with herbs

Chicken rolls with cheese and mustard stuffing and bacon topping

‘’Pastitsio’’ macaroni pie with minced meat and béchamel

'' Nest'' Kataifi with ice cream and ganache

 

Dinner

Caesar salad

Milanese chicken with rice

Creme caramel

 

 

 

Menu5

 

Lunch

Octopus with mashed eggplant

‘’Saganaki’’ shrimp with red sauce and feta cheese

Green salad with  nuts

Mussel risotto

Fresh fruits

 

Dinner

Green salad with goat cheese and sundried tomato pesto

Blackfish with okra

Chocolate soufflé with cream

 

 

Menu6

 

Lunch

Guacamole dip with crackers

Fried cheese with lemon drops

Grilled eggplant with garlic parsley oil and vinegar.

Salad with tomatoes various colors, anchovies, capers and feta dressing

Stuffed rice and aromatic herbs

Rice pudding with cinnamon

 

Dinner

Green salad with salmon and avocado sauce

Sword fish souvlaki with grilled vegetables

Semolina halva with pine nuts and chocolate

 

 

 

Menu7

 

Lunch

 

Feta dip with ouzo and olive bread

‘’Kataifi’’ gruyere cheese

Knucklebones lamb in the oven with herbs, vegetables ,apple ,wine and honey

Risotto with a variety of mushrooms and truffle oil

Cheese cake strawberry topping

 

Dinner

Salad with rocket and mizithra cheese

Osso Bucco

Baklava ,Thin sheets with nuts and syrup