Overview

⮞ Guests (12)

⮞ Length (124.00 Ft)

⮞ Type (Power)

⮞ Cabins (5)

⮞ King Beds (1)

⮞ Queen Beds (1)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (1996)

Accomodations

⮞ 1 Master cabin with king size bed
1 VIP cabin with queen size bed
1 Double cabin
1 Twin cabin with two single beds
1 Twin cabin with two single beds plus one pullman berth

All cabins with en-suites facilities

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Athens, Greece

Price Details

⮞ Charter rates 2025: High season (15th June- 15th September): 75.000€ per week + VAT 12% + APA 35% Low season (All other months): 65.000€ per week + VAT 12% + APA 35%

Crew Profile

Captain: George Valis (Greek)
Captain George Vallis is an experienced Master Mariner (Captain Class A – Unlimited) with over 15 years of progressive leadership in the maritime and yachting industry. He has commanded private and commercial yachts up to 50 meters, demonstrating exceptional capabilities in yacht operations, safety management, crew leadership, and logistics. He holds an MBA in Shipping and Maritime Operations (2024) and is the President of the Panhellenic Union of Private & Professional Yacht Crew. His background includes extensive seagoing service, refit supervision, and formal training in safety, navigation, GMDSS, ECDIS, and security operations. Fluent in English, he combines technical expertise with strong organizational and communication skills.

Chief Engineer: Spyridon Tortopidis (Greek)
Motivated and multi-skilled marine engineer with over 15 years of experience on commercial vessels. Demonstrates strong expertise in mechanical systems, diesel engines, hydraulics, generators, shipyard projects, and safety systems. Proven ability to manage and maintain complex engineering systems while ensuring high safety standards and operational efficiency. Experienced in mentoring junior engineers, troubleshooting technical issues, and optimizing energy performance. Holds all required STCW certifications and a Chief Engineer license. He speaks English and also has working knowledge of Russian

Chef: Marinos Fakis (Greek)
Chef Marinos was born in 1983, is married and has two children. He is a very experienced Chef with over a decade of professional experience at high-end restaurants. He holds a Culinary Arts degree from Le Monde Institute of Hotel and Tourism Studies. He truly loves Greek, Italian & Mediterranean cuisine but has extensive knowledge of German and Asian cuisine as well. Chef Marinos always does his best to satisfy even the most exquisite tastes. In his free time, he loves snorkelling, kayak, spearfishing and swimming. He speaks Greek, English, and basic French.

Chief Stewardess: Nikoletta Pazara (Greek)
Nikoletta is dedicated to ensure guests' well-being, comfort and safety. She has worked as Chief stewardess in many luxury motor yachts and won 1st prize at Tablescaping competition at MEDYS 2023 - her patience and hard work are her basic characteristics. Nikoletta is also a volunteer of sport lifesaving and worked as a safeguard in many maritime events such as triathlon and championships around Greece. She is an easy going personality with great organizational and communication skills. She Iikes Greek folk dances and is also a professional barista. Nikoletta speaks Greek, English, French and is a beginner in Russian.

Stewardess: Oleksandra (Sasa) Bilanenko (Ukrainian)
Sasa was born in 1986 and holds a Master of Mechanics Materials Engineer. She has worked as a flight attendant for many years, but her passion for sea leaded her to the yachting industry. With her pleasant, kind and creative personality she promises to her guests a great experience onboard! In her free time, she likes working out and spending time with her family. She speaks Ukrainian and English.

Deckhand/Sailor: Panagiotis Krounis (Greek)
Experienced and reliable bosun with over 20 years in the maritime industry, primarily on private and commercial vessels ranging from 35 to 60 meters.
Demonstrates strong skills in deck operations, maintenance, and team coordination. Holds a Speedboat Pilot License and multiple certifications in maritime safety, firefighting, and vessel operations. Background includes long-term and seasonal roles with responsibilities often extending to chase boat handling and general vessel upkeep. Completed military service in the Special Forces. He speaks Greek and English.

Sample Menu

 

    *All brekfasts include:

A selection of fresh baked sourced pastries, pancakes, croissant or muffins

Fresh local and in season fruit platter 

  Variety of yoghurts and chefs homemade protein bars and granolas 

Local cheese platter and cold cuts  

Fresh squeezed juice, protein shakes and daily smoothie on request 

Cooked breakfast bacon , fresh baked mashrooms cherry tomatoes and sausages 

Eggs (fried, scrambled poached shakshuka egg benedict  etc.)

**All lunches and Dinners accompanied by homemade bread

**Variety of healthy snacks fresh & light canapes available on request 

DAY 1

Lunch 

Greek salad with cherry tomatoes, rusk, cucumber, and traditional greek cheese katiki domokos 

Appetizer

Sea Bass ceviche with chilli ginger yuzu lime pasion fruit and fresh herbs 

MAIN COURSE 

Grilled Salmon with teriyaki glaze guacamole dots and three carrot textures 

Dinner 

Tomato gazpacho with paprika garlic bruschetta and basil oil

MAIN COURSE 

Risotto with fresh mushrooms trufle oil and fresh truffle

Dessert 

Chocolate ball, with chocolate creme, and  forest fruits confits

DAY 2 

Lunch

Fresh lola leafs,  CousCous with fine chopped peppers, grilled talagani, cheese and a dressing with cardamon and coliander 

Apettizer 

Beef carpacio marinated with parmezan flakes, rocket, truffle mayo, and lemon pepper 

MAIN COURSE 

Oyster sauce marinated iberian pork with quinoa, grilled corn, burnt broccolo on citrus juice

DINNER 

Apettizer

Chickpeas puree (Fava) with hand made tomato spring rolls 

MAIN COURSE 

Fresh Grilled Fish (catch of ther day) with steamd veggies, with olive oil and lemon foam

Dessert

Deconstructed Bugatsa

(sweet vanila flavored semolina cream and golded crispy phyllo with cinnamon

DAY 3

LUNCH

Baby potato salad  with carrot, onion, red and green pepper, truffle oil red cabbage, traditional smoked pork (sigklino Manis) and poached egg 

Appetizer

Grilled cheese Talagani with handmade pita bread and handmade lemon jam 

Main Course

Beef filet with  topinambur puree veggies and demi glaze sauce

DINNER

Fresh cucumber and mango salad with carrot, steamed shrimps in yuzu dressing

MAIN COURSE 

 Pasta with smoked salmon, broccoli dill and cream

DESSERT 

Brownies with namelaka and forest fruits 

DAY 4

LUNCH 

Grilled fennel and iceberg, avocado and handmade croutons with yogurt sauce flavored with yusu and herbs 

Apettizer

Slow cooked octopus in wine and spices with cauliflower and truffle oil

MAIN COURSE

Fried Kalamari with mango puree coriander and lemon zest

Dinner 

Green Salad with chicken corn red peppers and pineapple in cumin garlic and lime zest dressing 

MAIN  COURSE

Minced meat tacos and chicken fajitas red beans, guacamole, pickled onions and sour cream

DESSERT 

Cinnamon-Sugar coated churros served with three different dips spicy chocolate sauce ginger praline white chocolate sauce

DAY 5

LUNCH

Caesar's salad with baby gem,chicken , croutons and greek traditional meat apaki with ceasar;s dressing

Apettizer 

Fried potatos with chorizo, parmesan truffle mushrooms, truffle oil server with fried egg on top 

MAIN COURSE 

Sirloin beef , sweet potato puree, greenpeas and mustard seeds

DINNER

Asparagus and smoked salmon seasonal fresh figs topped with balsamic cream 

MAIN COURSE 

Shrimp bisque, grilled avocado ,pistachio and avocado puree

DESSERT 

Delicate lemon tart with homemade crust and tangy lemon filling

DAY 6 

LUNCH

Caprese salad (Italian mozzarella, tomato, basil)

Appetizer 

Beef tartar with caper cucumber pickle, parsley, onion and worchestershire sauce

MAIN COURSE

Roasted Rack of Lamb with herbs garlic rosemary and red wine sauce, carrot puree and potatoes dauphinoises

DINNER

Baby spinach and beetroot leaves salad with greek nuts, honey citrus soya, lime, orange dressing

MAIN COURSE

Grouper risotto with mango chives, chilli, basil, and lime zest 

DESSERT

Blackcurrant and pistacchio tart

DAY 7

LUNCH 

Specialty Greek salad ntakos made with fresh tomatoes,caper, olives, Cretan rusks

Appetizer

Vineleaves stuffed with rice served with marinated anchovies and greek fish roe 

MAIN COURSE

Greek tapas (meze) including variety of fish octopus etc spreads (aubergine salad, tzatziki) and grilled bread topped with virgin olive oil and oregano

DINNER

Tuna tataki salad 

MAIN COURSE 

SUSHI!

DESSERT

Chocolate souffle with salted caramel homemade crumble and vanilla ice cream