Overview

⮞ Guests (8)

⮞ Length (78.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ Queen Beds (1)

⮞ Showers (4)

⮞ Heads (4)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (2 x Kohler 20,5 kw/ each)

⮞ Year Buillt (1994)

Accomodations

⮞ 1 Master Cabin with Queen size bed (163cm x 200cm) – 15sq. cabin (without the bathroom).
1 VIP Cabin with Double bed (153cm x 200cm) – 7 sq. cabin (without the bathroom).
2 Twin Cabins with 2 single beds each (80cm x 197cm) – 6 sq. cabin (without the bathroom).
All cabins with en-suite facilities.

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Kefalonia, Greece

Specification

Price Details

⮞ 2026 Charter Rates: High Season Rate (July & August): 28,000 EUR / Week + VAT + Expenses Low Season Rate (Rest months): 25,000 EUR / Week + VAT + Expenses V.A.T 12% (subject to change without prior notice) & APA 50% of the charter fee not included in the rates

Crew Profile

Captain: Savvas Kaouris
Captain Savvas brings decades of hands-on maritime experience to M/Y OPERA, with a strong background in both private and commercial yachting across Greece. Holding a Speedboat Operator License, an Offshore Sailing Diploma, and certified safety and firefighting training, he combines technical expertise with a deep understanding of life at sea. Throughout his career, Savvas has captained a variety of tourist and private vessels, including the motor yacht CONDOR, while also serving as crew on well-established charter operations in Zakynthos and Kefalonia. His extensive knowledge of the Greek coastline, paired with his calm and dependable character, ensures seamless cruising and a relaxed onboard atmosphere. Dedicated to delivering safe, smooth, and enjoyable journeys, Captain Savvas is committed to creating memorable charter experiences for every guest on board.
Languages: Greek (native), English .

Chef: Dimitris Manoloudis
Dimitris is 36 years old with over 11 years of professional experience. Since he was a child, he loved being in the kitchen, learning to value and respect raw ingredients—believing that they hold the key to flavor and memories. Defined by a positive mindset and daily energy, he is a firm believer in the power of teamwork and collaboration. He is constantly seeking growth through his craft and strives to give his best, ensuring his guests enjoy his creations and leave fully satisfied.

Hostess: Vasiliki Pouliou
Vasiliki is an exceptionally qualified professional with extensive experience accumulated over many years in the roles of stewardess and head waitress, both in Greece and Germany. Her remarkable ability to communicate effectively and swiftly grasp the preferences and needs of those around her distinguishes her as an invaluable individual, both personally and as a vital member of any team or crew! She is highly organized, disciplined, and exhibits unwavering determination in all her endeavors. Her reliability and willingness to contribute selflessly further underscore her exceptional character and dedication to her work. Vasiliki's professionalism and interpersonal skills make her a significant asset in any professional environment.
Languages: Greek (native), English (fluent).

Deckhand: Hercules Chrysikos
Hercules is 24 years old and a senior student at the School of Electrical and Computer Engineering (ECE) of the National Technical University of Athens (NTUA). He has been involved with the maritime sector for years, starting as a young sailing athlete and now working as a deckhand and powerboat operator. He is an active individual who strives for continuous self-improvement and aims to give his best in every situation."
Languages: Greek & English (fluent).

Sample Menu

Breakfast

• Yogurt Blinis
• Crêpes
• Pancakes
• Yorkshire Pudding
• Sweet Pastries
• Croissants
• Ganache
• Eggs
• Cereals
• Yogurt

Lunch

• Chicken Souvlaki with tzatziki, roasted potatoes, pickled onions, corn pita bread, served with Greek salad
• Traditional Pastitsio served with a Verde salad and tempura-crusted vegetables
• Surf & Turf – beef fillets and shrimp with carne asada sauce, squash, and a veggie noodle crudo salad
• Marinated Lamb Fillets (thinly sliced) for lamb gyros, served with pita or tortilla, smoky cheese sauce, pickled onions, and shredded green leaf salad
• Classic Moussaka with garden salad
• Beef Fillets with Italian provolone and green peppercorn-infused sauce, served with Caprese salad
• Slow-Roasted Lamb Shank with vegetable couscous and arugula salad

Dinner

• Octopus with red wine reduction and celeriac root purée
• Sea Bass with roasted vegetables and “Ladolemono” velouté sauce
• Slow-Cooked Calamari in white wine and garlic sauce, served with polenta
• Grilled Sea Bream with herb de Provence-scented bulgur wheat
• Salmon with truffle oil-infused hummus
• Shrimp Pasta with homemade bisque
• Tuna Tataki

Accompaniments

• Saganaki
• Spinach Pie
• Leek Pie
• Dolmades (stuffed vine leaves)
• Artisanal Cheese Board
• Cold Cut Board
• Stuffed Kataifi with cheese and marmalade
• Pan-Seared Talagani Cheese with marmalade
• Crusted Feta with chili-infused honey
• Bruschettas
• Traditional Greek Fava
• Marinated Beetroot Salad
• Aubergine & Zucchini Tempura Crisps
• Smoked Aubergine Salad
• Stuffed Peppers with ricotta-garlic filling
• Greek Dakos

Desserts

• Tiramisu
• Panna Cotta
• Chocolate Tart
• Chocolate Mousse
• Burnt Basque Cheesecake
• Lemon Posset