Overview

⮞ Guests (10)

⮞ Length (88.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (2008)

Accomodations

⮞ Accommodation in Lower Deck in:
One Master cabin (Bed dimensions: 205cm x 200cm)
One VIP cabin (Bed dimensions: 200cm x 200cm)
Two twin Convertible cabins (Bed dimensions 090cm x 200cm and 250cm x 200cm)
all with ensuite facilities.

Locations

⮞ Summer Port : Greece, Turkey

⮞ Winter Port : Greece, Turkey

⮞ Preffered Pickup : Athens, Greece

Price Details

⮞ High season (July, August): 39,900 Euro/week plus expenses Low season (rest of the period): 36,000 Euro/week plus expenses APA: 40% on official charter fee Commercial vessel - VAT charged where applicable. Greek VAT 6.5% until 31st December 2023. VAT 12% on charters after 1st of January 2024.

Crew Profile

George Psarros
Position: Captain
Nationality: Greek
Captain George holds a Captain’s Certificate and has an extensive and successful career spanning from 2002. With certifications in Ship Security, Fire Fighting, Life-saving, and Medical Care, Captain George’s experience makes him an invaluable leader on board. Starting on tug-salvage boats, George has spent the last ten years in the yachting industry, mastering the Mediterranean seas.
His deep knowledge of the Greek islands allows him to guide guests to the most secluded beaches, hidden coves, and untouched areas, ensuring unforgettable experiences. His focus on safety, attention to detail, and excellent leadership ensure seamless operations and an amazing journey for everyone on board. Captain George’s professionalism, natural hospitality, and strong communication skills make him a great asset to the team.
Languages: English, Greek


Name: Areti Pofanti
Position: Stewardess
Nationality: Greek
With a strong background in hospitality and yacht service, Areti brings exceptional organization, attention to detail, and a warm approach to guest experiences. As Chief Stewardess, she ensures seamless service, from fine dining to housekeeping, all while maintaining the highest standards of luxury and comfort on board.
Her previous experience includes stewardess and housekeeping roles in luxury residences and yachts, allowing her to anticipate guests' needs effortlessly. Areti’s leadership, adaptability, and passion for hospitality make her an invaluable asset to the crew.
Languages: Greek, English
Previous Yachts: M/Y TOY A, M/Y LAZY DAYS, M/Y KASSANDRA


Name: Andreas Peponis
Position: Chef
Nationality: Greek
With a passion for food that has been cultivated over 17 years, Andreas brings a wealth of culinary expertise to the table. Born in Athens, he holds a degree in Culinary Arts and has expanded his knowledge by attending numerous specialized seminars. Throughout his career, Andreas has worked in prestigious restaurants and luxury hotels, as well as served as a private chef in exclusive villas across Greece and Italy, catering to the most discerning guests.
Known for his versatility, Andreas creates tailored menus that cater to every dietary need, from vegan and vegetarian to gluten-free and lactose-free options. He takes pride in using bio and locally sourced ingredients to elevate the flavors of his dishes, ensuring that every meal not only satisfies but delights. His passion for cooking is evident in every bite, and his ability to adapt to the specific tastes and preferences of his guests guarantees a memorable dining experience onboard.
Andreas' enthusiastic personality and dedication to his craft ensure that each guest enjoys an exceptional gastronomic journey during their time on board. Whether it's a cozy dinner or an elaborate banquet, Chef Andreas will make every meal unforgettable.
Languages: Greek, English
Previous Yachts: M/Y PALOMA, M/Y EXOTIC


Name: Ronald Del Rosario
Position: Deckhand
Nationality: Greek
With a solid career at sea that began in 2009, Ronald brings over a decade of experience to the deck of M/Y ANASSA A. Having worked on various motor yachts, he has honed his expertise in yacht maintenance and operations, becoming highly skilled in all aspects of deck work. Whether it’s routine maintenance or a specific task, Ronald's ability to handle any assignment with efficiency and precision makes him an invaluable asset to the crew.
Known for his strong work ethic, attention to detail, and problem-solving abilities, Ronald ensures the yacht is always in top condition, contributing to smooth operations and a worry-free experience for guests. His hands-on approach and dedication to excellence ensure that everything runs seamlessly, whether on deck or during water-based activities.
Ronald's deep knowledge and proactive attitude make him the perfect fit for the team, ensuring that guests enjoy a smooth, safe, and comfortable stay aboard.
Languages: Greek, English

Sample Menu

BREAKFAST

• Milk with cereals
• Platter with seasonal fruit
• Basket with crackers and handmade fresh bread
• Various cheeses and cold cuts with dried fruits
• Butter, jam, honey, hazelnut praline
• Fresh juices: fresh orange juice, fresh mixed juice
• Coffee: Greek, Nescafé, Espresso, French
• Toasts: with ham & cheese or turkey & cheese
• Yogurt with granola, chia seeds, and red fruits

 

Options with Eggs

• Scrambled eggs with truffle oil and parmesan cheese
• Omelet with cheese
• Omelet with bacon, cheese, pepper, and cherry tomatoes
• Croque Madame
• Croque Monsieur

 

Croissants

• Mini butter croissant
• Mini chocolate croissant
• Salty croissant with egg, cheese, and sauce béarnaise

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MONDAY

 

LUNCH

Salad: Mixed green salad with fresh peach, nuts, fresh cardamom, baked smoked eel, and passion fruit vinaigrette
Appetizer: Scallops in their shell with passion fruit sauce, fresh mango, and coriander
Main Course: Fresh grouper fillet with mashed celery root, bisque sauce, and dill oil
Dessert: Lemon pie

 

DINNER

Salad: Baby rocket, baby spinach, Mizuna, sashimi fresh tuna, wakame salad, green tobiko, and vinaigrette soy with sesame oil
Appetizer: Sushi and nigiri plate with soy sauce and wasabi cream
Main Course: Thin salmon fillets baked over flame with asparagus, baby carrots, and king oyster mushrooms with pineapple sauce
Dessert: Chocolate mousse with caramelized hazelnuts

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TUESDAY

 

LUNCH

Salad: Crunchy Santorini cherry tomatoes with fresh burrata and basil pesto cream
Appetizer: Pinsa with fresh tomato sauce, smoked Italian scamorza, chorizo, juicy egg, and truffle oil
Main Course: Original carbonara with smoked guanciale and pecorino romano
Dessert: Tiramisu

 

DINNER

Salad: Green mixed salad with fresh onion, dill, crunchy croutons, cherry tomatoes, and apple vinegar vinaigrette
Appetizer: Taramosalata with crispy small pita bread
Main Course: Fricassee pagrus fillet and crayfish, lettuce, baby spinach, chives, dill, flavored with yuzu and turmeric
Dessert: Tangerine sorbet

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WEDNESDAY

 

LUNCH

Salad: Traditional Greek salad
Appetizer: Spinach pie with feta cheese and fresh dill
Main Course: Moussaka with fresh veal minced meat and fluffy aromatic béchamel
Dessert: American cheesecake with pecan butter caramel

 

DINNER

Salad: Baby rocket with black beans, beetroot, katiki Domokou, and lemon vinaigrette
Appetizer: Vegetables sautéed with coriander vinaigrette
Main Course: Shrimp with aioli sauce made from coconut cream and aromatic herbs, served with mashed sweet potato
Dessert: Ice cream with grated cookies and handmade ganache chocolate

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THURSDAY

 

LUNCH

Salad: Caesar with iceberg, croutons, bacon, chicken fillet, and homemade Caesar sauce
Appetizer: Beef tartare with aromatic herbs on roasted bones
Main Course: Handmade mixed grill with premium meats (tomahawk steak, French cut lamb ribs, marinated chicken fillet, ribeye fillet, sausage) served with handmade country potatoes with smoked paprika, truffle oil, and grated parmesan
Dessert: Brownies with ice cream

 

DINNER

Salad: Mixed greens with nuts, fresh peach, fresh cardamom, roasted goat cheese, and mango vinaigrette
Appetizer: Crispy bruschetta with katiki Domokos, beetroot, and thin slices of jamón ibérico
Main Course: Grilled chicken fillet with sauce made from smoked Metsovone cheese and honey mustard cream, served with baby potatoes
Dessert: Chocolate trunk with dried fruit and strawberry jam

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FRIDAY

 

LUNCH

Salad: Mixed green salad with crispy chicken, carrot flakes, cucumber flakes, baby corn, sesame, and BBQ vinaigrette with sesame oil
Appetizer: Bao buns with crispy panko BBQ shrimp, coleslaw, and spicy mayo
Main Course: Noodles with beef fillet, julienned vegetables, sweet & sour sauce with pineapple, and sesame oil
Dessert: Chocolate soufflé with vanilla ice cream

 

DINNER

Salad: Mediterranean salad with cherry tomatoes, cucumber flakes, tricolor peppers, fresh onion, caper leaves, mini carob sticks, barrel-aged feta cheese, and extra virgin olive oil flavored with fresh oregano
Appetizer: Tzatziki with pita bread and French fries
Main Course: Wrapped souvlaki with handmade chicken and pork gyro
Dessert: Ravani with ice cream

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SATURDAY

 

LUNCH

Salad: Caesar with juicy chicken fillet, croutons, and handmade Caesar sauce
Appetizer: Handmade country potatoes with smoked paprika, grated parmesan, and fresh black truffle flakes
Main Course: Burger with handmade 100% Black Angus beef, onion rings, truffle mayonnaise, cheddar cheese, bacon, iceberg lettuce, tomato, and fluffy brioche bun
Dessert: Handmade banoffee

 

DINNER

Salad: Basil quinoa with baby rocket, baby spinach, Florina pepper, fresh onion, fresh coriander, and sesame oil vinaigrette
Appetizer: Sautéed wild mushrooms with white wine, black garlic, truffle paste, Gruyère cheese, and fresh parsley
Main Course: Grilled salmon fillet with aromatic trachana flavored with saffron and parmesan
Dessert: Lime sorbet

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SUNDAY

 

LUNCH

Salad: Mixed green salad with marinated fennel, sautéed hazelnuts, crispy Santorini cherry tomatoes, avocado, beef pastrami, and lime vinaigrette
Appetizer: Crispy bruschetta made from handmade bread with feta cheese cream, chorizo sausage, black garlic, and smoked paprika
Main Course: Ribeye fillet with porcini mushroom sauce, truffle paste, crispy cherry tomatoes, Amfilochia Graviera cheese, and truffle oil
Dessert: Rice milk cream with caramel crust and fresh blueberries

 

DINNER

Salad: Mixed green salad with orange, dill, avocado, crispy Santorini cherry tomatoes, flame-grilled smoked eel, and passion fruit vinaigrette
Appetizer: Smoked salmon rolls with cream cheese, lime zest, fresh onion, chopped dill, served with roasted two-color sesame seeds and soy sauce
Main Course: Spaghetti with lobster in fresh tomato sauce, extinguished with Martini Bianco, and black caviar
Dessert: Lemon mousse with macaron pieces and burnt meringue