Overview

⮞ Guests (10)

⮞ Length (67.00 Ft)

⮞ Type (Cat)

⮞ Cabins (5)

⮞ Queen Beds (5)

⮞ Showers (5)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Outside of the yacht)

⮞ Generator (yes)

⮞ Year Buillt (2025)

Accomodations

⮞ 1 Owner's suite with double bed (size between queen and king bed) and private bathroom.
4 Double cabins with queen beds and 4 bathrooms.

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Marina Nea Peramos/Attica, Gre

Specification

Price Details

⮞ High Season (July - August): EURO 48,000/week Mid Season (June & September): EURO 43,000/week Low Season (October - May): EURO 34,000/week + Plus expenses 6,5% VAT & APA 25% Charters less than a week upon request. Weekly rate is divided by 6. If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee. Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption + 6,5% VAT. Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day + 6,5% VAT.

Crew Profile

Captain: Thanos Kourtelis

Coming from a family of sailors, he was growing up sailing with his Dad's boat and doing his first sailing steps with optimists and lasers. When he was only 18 years old, he started working as a skipper for different yachting companies having achieved his sailing license. But only sailing was not enough for him. He studied parallel engineering in order to deepen his understanding about engines, maintenance and yachts in general. Throughout the years as skipper he has sailed the Mediterranean extensively, has crossed the Atlantic and knows the Aegean Sea like the back of his hand. He is responsible, hard-working and with his good natured attitude he wins his guests the moment they step on board. He is very capable as skipper, mechanic and has the whole package needed in order to make feel everyone safe. In his spare time he is building wooden ship models and just about anything from scratch. He loves to have children on board and does everything to make them happy! He speaks Greek and English.

Previous Yacht: World's End

Chef: Hector Bitter-Kourounis

Hector is the culinary heart of Majesty of Greece, delighting guests with his innovative and beautifully presented cuisine. With extensive experience in both private yacht and fine dining kitchens, he creates bespoke menus tailored to each guest’s tastes, turning every meal into a memorable experience. Hector is equally comfortable crafting elegant multi-course dinners or fresh, casual bites, always balancing flavor, creativity, and presentation. His warm and approachable nature makes dining with him a true pleasure, and he thrives on connecting with guests while sharing his passion for food. Fluent in French, English, and Greek, Hector ensures smooth communication and a personalized dining experience for all aboard. Whether preparing a sunrise breakfast, a leisurely lunch on deck, or an intimate dinner under the stars, Hector brings professionalism, flair, and genuine care to every plate, making each meal on Majesty of Greece a journey of taste and delight.

Stew: George Kourtoglou

George has worked for the past five years as deckhand and
skipper in different catamarans and monohulls for private and charter use. During this time, he was able to accumulate extensive sailing experience, as well as safety and hospitality expertise. He was born in 1985 and lives in the Argo Saronic Gulf on the island of Aegina. He is very responsible, organized, and is used to work under high pressure. He is ready for new challenges and looking forward to welcoming his guests on Majesty of Greece! He is flexible, adaptable, and an excellent team player. He speaks Greek and English and loves to fish, scuba diving, and travel.

Previous Yacht: Selene

Deckhand: Dimos Papoutsakis

Dimos is a young, ambitious individual, with a Motorboat license, who is extremely friendly and will look after you in a highly professional and courteous manner. He worked as a salesman and waiter before deciding to join the yachting industry. Dimos also has a Degree from the Merchant Marine Academy of Crete and he was on board merchant ships for a few months as a Probationary Engineer. His remarkable character makes him so likable and pleasant, while his attentive attitude will ensure you have everything you need. He speaks English and Greek and likes martial arts, reading, and travelling.

Previous yacht: World's End

Sample Menu

Welcome

Tortilla with chicken, cucumber, carrot, avocado, sriracha mayo, and garlic sprout.
Pescetarian tortilla with smoked salmon, avocado, and cream cheese with chives.
Bruschetta with roasted pepper pesto and sundried tomatoes.

 

Day 1

Lunch

Appetizer
Mussels with chili, lime, parsley, and white wine.
Salad
Cauliflower couscous with green apple, radish, fresh herbs, and lemon dressing.
Main course
Catch of the day ‘papillote’, roasted vegetables, sumac, fennel puree,
Dessert
White chocolate namelaka, honey cracker, and fresh seasonal fruits.

Dinner

Appetizer
Fish roe dip, garlic, and rosemary toasted bread.
Salad
‘"Mermizeli", cherry tomatoes, cucumber, scallion, carob rusks, and ‘Xinomyzithra’, local sour cheese.
Main course
Octopus with fava bean puree, octopus’ sauce, and glazed vegetables.
Dessert
Mille-feuille with ‘halva’ mousse and raspberry coulis.

Day 2

Breakfast
Greek scrambled eggs with tomatoes and feta cheese.
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice.

Lunch

Appetizer
Stuffed grilled peppers with cheese, onions, and tomato.
Salad
Green Salad with balsamic dressing, figs, caramelized white cheese “manouri”, walnuts.
Main course
Chicken thigh with lemon, rosemary, garlic, and paprika with potatoes in the oven.
Dessert
Chocolate dessert with biscuits, hazelnut, cherry sauce, and tonka Chantilly.

Dinner

Appetizer
Crispy polenta with anchovies, confit cherry tomato, and toasted pepper pesto.
Salad
Burrata with beetroot cream and garnish of grapes, cherries, and green apple.
Main course
Italian carbonara with guanciale and pecorino.
Dessert
Tiramisu with Savoyard and coffee sauce.

Day 3

Breakfast
Avocado toast,
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice.

Lunch

Appetizer
Zucchini pie with feta mouse
Salad
Lentil salad with caramelized onion, herbs, and cherry tomatoes.
Main course
Orzo with wild mushrooms, truffles, and parmesan chips.
Dessert
Sticky toffee pudding, banana flambe with aged rum.

Dinner

Appetizer
Stuffed tomato with bulgur, tomato dressing, fresh herbs, and dried raisins served with goat yogurt.
Salad
Pappardelle from vegetables, carrot, cucumber, turnip, fennel, with jalapeno dressing.
Main course
Sea Bass filet ‘plaki’, in the oven with tomato, potato, served with overnight marinated vegetables.
Dessert
Baklavas with pistachio

Day 4

Breakfast
Eggs shakshuka
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice

Lunch

Appetizer
‘Dolmadakia’: bay leaves filled with rice, zucchini, carrot, fresh herbs, served with lemon sauce.
Salad
Quinoa salad with crispy kale, corn, avocado shrimps, and miso dressing.
Main course
Goat fricassee, slow-cooked goat with celery, wild greens, and lettuce mushroom served with rice cooked in chicken broth.
Dessert
Cheesecake with peach, served with pink pepper and basil sauce.

Dinner

Appetizer
Charred cabbage on the grill with gorgonzola sauce.
Salad
‘Greek Caesar’ with dried pork, corn, and garlic crouton.
Main course
Ribeye basted in sage butter, served with seasonal wild greens.
Dessert
“Kazandibi”, a burnt milk dessert topped with creme anglaise and hazelnut

Day 5

Breakfast
Sunny side up eggs with zaatar spices
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice

Lunch

Appetizer
Sea bass Tiradito, with chili, chives, jalapeno, and soy dressing.
Salad
Coleslaw with green apple, lime, grated carrot, cilantro, and wasabi mayo.
Main course
Fish tacos with sole, pickled cabbage, sriracha mayo, charred corn, and Pico de Gallo.
Dessert
‘Rizogalo’ rice dessert with coconut milk and mango sauce.

Dinner

Appetizer
Leek filled with bacon jam, leek puree, and leek chips.
Salad
Beetroot salad, with walnuts, tangerine, peppermint, and yogurt.
Main course
‘Boeuf bourguignon’, slow-cooked beef, with lard mushrooms, carrot, pearl onions, served with potato puree.
Dessert
Creme Brule with lavender and rum.

Day 6

Breakfast
Eggs Benedict, toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice

Lunch

Appetizer
Catch of the day Ceviche, with leche de Tigre, cilantro oil, and pickled chili.
Salad
Green salad with asparagus, cherry tomatoes, “haloumi” cheese, almond filet, and honey dressing.
Main Course
Grouper on the grill, served with fennel, green apple, jalapeno salad, and chimichurri sauce.
Dessert
Chocolate mousse with chili and berry jam.

Dinner

Appetizer
“Spetzofai”, sausage beef, with tomato and red wine sauce, onion, and bell pepper.
Salad
Greek salad, tomato, cucumber, onion, olives, capers, feta, green pepper.
Main course
Moussaka, eggplant, potato, minced meat, and bechamel in the oven.
Dessert
Orange phyllo pie with citrus Chantilly

Day 7

Breakfast
Pancakes with toppings of your choice
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice

Lunch

Appetizer
‘Saganaki cheese’: crispy local cheese with a spicy tomato jam.
Salad
Green salad with Roquefort, pear, cashew, and mustard dressing.
Main course
Crayfish risotto
Dessert
Loukoumades, Greek beignets with either honey, almond, or melted chocolate.

Dinner

Appetizer
Smoked eggplant dip, spicy cheese, and pepper dip served with pita bread.
Salad
Warm salad from seasonal wild greens with garlic, grated tomato, and fresh herbs.
Main course
“Souvlaki”, pork and chicken skewers on the grill, souvlaki bread, tzatziki, French fries, and grilled vegetables.
Dessert
Chocolate pie with vanilla ice cream