Overview

⮞ Guests (10)

⮞ Length (67.00 Ft)

⮞ Type (Cat)

⮞ Cabins (5)

⮞ Queen Beds (5)

⮞ Showers (5)

 

 

⮞ Air Conditioning (Full)

⮞ 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

⮞ 2025 Rates High Season (July - August): EURO 47,000/week Mid Season (June & September): EURO 43,000/week Low Season (October - May): EURO 34,000/week + Plus expenses 6,5% VAT & APA 25% 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 * Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day. FUEL CONSUMPTION 90 - 120 lt/hr + generator

Crew Profile

Chef: 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: Antonis Mitropoulos

Antonis completed his training at Le Monde in 2017. He has worked in several top restaurants in Greece as Head Chef at Baron Living. He also participated in 2021 in the Greek Master Chef. He is certified in molecular cuisine, Italian, Thai and Mexican. In the winter months he is an instructor in Asian cuisine. Antonis enjoys experimenting with Greek fusion dishes and adding his special flair. Always with a smile and very easy personality you will fall in love with Chef Antonis. With his love of the sea and desire to cook for small, intimate groups, he joined the yachting world.

Antonis specializes in Greek traditional, Mediterranean, Mexican, and Asian cuisines. He loves creating dishes using authentic and fused cuisines that will excite guests and bring everyone together to enjoy fabulous foods and company. He is experienced in meeting special dietary needs and requests- such as gluten-free, vegetarian, vegan, low-calorie, low-carb, and dairy-free meals. Antonis loves being on the water and working with his crew to offer the highest quality charter to guests on Majesty of Greece. When he is not in the kitchen (or galley) preparing incredible delicacies.

Previous Yacht: World's End

Stew: George Xyfaris

George is a dedicated steward aboard the catamaran Majesty of Greece. With a passion for the sea and a strong work ethic, George is committed to building a successful career in the charter sailing industry. His meticulous attention to detail and dedication to delivering exceptional service make him an invaluable asset to the team.
Fluent in multiple languages, George is able to connect with guests from diverse backgrounds, ensuring they have an unforgettable experience on board. He is eager to contribute to creating memorable moments for guests while continuously expanding his knowledge and skills in marine operations and customer service.
George’s enthusiasm, professionalism, and commitment to excellence are evident in all aspects of his work, and he looks forward to furthering his career in this dynamic industry.

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

Breakfast

Tea infusions, water infused with Greek herbs and local flavors
All types of coffee
Fresh juices
All kinds of milk & yogurt
Fresh fruit platter
Cereals
Freshly baked cakes, croissants, and other local desserts local
Jams, tahini, local honey all kind of spreads
Big variety of cheese
Eggs all kinds (scrabble, omelets, poached, sunny side)
Cold cuts & Local sausages
Pancakes  Avocando
Porridge
Shakshuka with fresh tomatoes and feta cheese 

Day 1

Lunch

Greek salad with tomatoes, cucumber, local peppers, cherry tomatoes, feta cheese, oregano and extra virgin olive oil
Fava beans with nori seaweed powder, parsley oil, and grilled octopus
Ribeye steak with sweet potato puree and chimichurri sauce

Dinner

Sea bream with zucchini “scales” 3 variations of celery root and beurre blanc sauce

Day 2

Lunch

Grilled local vegetables with balsamic reduction and fresh herbs side
Puree from sweet pumpkin and pistachio pesto
Hasselback potatoes with garlic and pastrami
Grilled shrimp with gremolata

Dinner 

Politiki salad with red cabbage, green apple and raisins
Taramas on the side with basil oil
Crawfish ceviche with tiger milk
Risotto with king oyster mushrooms and truffle from Greece

Day 3

Lunch  

Dakos salad with soil from haroupi, feta cheese and fresh tomatoes
Tempura shrimps with spicy sweet chili and tonka
Rack of lamb with pistachio crust and oven-baked potatoes Greek way

Dinner

Burrata salad with cherry tomatoes and basil pesto
Dolmadakia with fennel orzo with lobster bisque sauce and chorizo

Day 4

Lunch

Green salad with green and red mizouna
Japanese rocket, poached pears and hoisin vinaigrette
Fish mosaic with ouzo foam and celery cucumber reduction
Scallops with Jerusalem artichoke puree and caviar    

Dinner 

Salad with grilled watermelon, mint and feta cheese
Variety of sushi maki California rolls and surf n turf lobster with fillet beef with Peruvian potatoes

 

Day 5

Lunch

Greek salad with tomato onion peppers and feta mousse
Celery root style risotto and grilled calamari with herb oil
Ribeye steak with sweet potato puree and “burnt leak”

Dinner

Bruschetta with lime crème Brik and smoked salmon
Seabass with smoked beetroot puree and fennel pickled

 

Day 6

Lunch

Superfood quinoa salad with roasted nuts and salmon
Cuttlefish with fava onion chutney and bonito flakes
Tuna steak with hoisin sauce and tabbouleh and lemon dressing

 

 

Dinner

Potato salad with fennel olives and spring onion
Rack of lamb with smoked eggplant, lamb juice and pistachio
Red mullet watermelon safran and curry.

 

Desserts

Greek yogurt peaches honey and olive oil
Cheesecake with raspberries
White chocolate Cremeux , cherry gel watermelon rind compote cherry lime broth, and cherry touille  Rhubarb with dark chocolate ginger and vanilla
Greek Baklava
Trilogy from dark chocolate and beetroot crumble
Poached peach with yogurt ice cream haroupi crumble and olive oil
Tart with lemon curd
Kadaifi with white chocolate pistachio and thyme