Overview

⮞ Guests (10)

⮞ Length (89.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ Heads (5)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (1xONAN 27KW, 1 KOHLER 17KW)

⮞ Year Buillt (2006)

Accomodations

⮞ 10 guests in 1 Master Suite, 1 VIP and 2 Twin Cabins with one extra bunk bed in each cabin (ideal for children), all with en-suite facilities
Mini bar in Master Suite
Adjustable electric beds in Master & VIP suites

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : ATHENS ,GREECE

Price Details

⮞ July/August : 49.000 EUR per week Low Season: 45.000 EUR per week Plus : Applicable VAT at the time of charter, currently 12% and expenses VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Crew Profile

Captain Stelios Pantazopulos
With over 18 years of experience in the maritime industry, Captain Stelios has established himself as a skilled and highly respected leader in the field of yacht navigation and vessel management. His impressive career spans across both commercial and private vessels, with expertise in navigating the most challenging sea conditions across the globe. Captain Stelios extensive knowledge and commitment to safety, security, and maintenance make him a highly sought-after professional in the industry. His maritime journey began at the Merchant Marine Academy in Preveza, where he honed his skills and developed a deep understanding of all aspects of maritime operations. Throughout his career, he has navigated a wide range of vessels on global itineraries, consistently refining his expertise in navigation, vessel management, and crew leadership. His commitment to maintaining high standards of safety and professionalism has set him apart in every role he has undertaken. Beyond his technical expertise, Captain Stelios is known for his excellent leadership skills, particularly in overseeing yacht maintenance and crew management. His ability to handle challenging situations with flexibility and composure ensures smooth operations even under pressure. He is committed to providing a seamless experience for both crew and guests, with a strong focus on safety, luxury, and professionalism. In his personal life, he enjoys reading, traveling, and staying active through football and basketball. His love for fishing and watching films provides him with a balanced lifestyle, ensuring he brings a well-rounded approach to his work on board.

Chef Konstantinos Sarris
With a passion for culinary excellence and a flair for creativity, Chef Konstantinos brings more than 10 years of international culinary experience to the galley. Known for crafting menus that balance gourmet sophistication with fresh, local ingredients, he tailors every meal to guests’ preferences and dietary requirements. A true team player with a creative soul, Kostas brings good energy and professionalism to every environment he joins.

Stewardess: Evangelia Venti
Evangelia is a highly motivated and detail-oriented Chief Stewardess with a strong background in luxury hospitality, delivering exceptional guest experiences onboard both private and charter yachts. She is skilled in fine dining, silver service, wine and mixology, guest provisioning, and full interior management. With years of yachting experience on vessels ranging from 20m to 73m, Evangelia consistently maintains five-star service standards while fostering a warm and professional onboard atmosphere. Her calm, adaptable demeanor, strong work ethic, and genuine passion for hospitality make her a valued asset to any crew and an excellent host to guests at sea.

Deckhand Glenn Celerez
Deckhand Glenn is a motivated and reliable maritime professional with a strong passion for the yachting industry. With many years of hands-on experience aboard luxury yachts, he is dedicated to maintaining the highest standards of service and safety, ensuring that guests enjoy a smooth and memorable voyage. His attention to detail, hardworking nature, and positive attitude make him an invaluable asset to any crew.
Having worked on a variety of yachts ranging from 24m to 50m , Deckhand Glenn brings versatile skills to the team. Always eager to learn and develop new skills, Glenn works efficiently and enjoys being part of a team that delivers a high level of service.

Sample Menu

Breakfast
Freshly baked pastries • Seasonal fresh fruit
platters • Greek yogurt • Cheese & ham platter
• Chopped vegetable plate • Fresh juice of the
day • Daily egg specialty (e.g. fried, scrambled,
poached, sunshine eggs or omelet of your
choice) • Greek pie / toast / muffins / pancakes
(varies by day)
Day 1
Lunch: Italian salad with parmesan & vinaigrette
• Truffle risotto • Milanese risotto • Mozzarella
sticks
Dinner: Caprese salad with burrata cheese,
pesto & tomato • Chicken roll stuffed with
peppers & cheese in vegetable sauce • Russian-
style potatoes with dill

Day 2
Lunch: Greek-style meze selection • Fried calamari
• Fried potatoes • Traditional Greek salad
• Saganaki shrimps in tomato sauce with feta
• Grilled octopus
Dinner (Greek-style night): Pork & chicken gyros
• Pita bread • Fried potatoes • Tzatziki • Spicy
cheese dip (tyroka$eri) • Roasted peppers

Day 3
Lunch: Green Greek salad • Fried feta cheese
in puff pastry • Lobster pasta
Dinner (BBQ Night): Lamb ribs grilled over
coals • Beef steak grilled over coals • Grilled
sausages • Charcoal-roasted vegetables

Day 4
Lunch: Tuna salad • Oven-baked salmon with
steamed vegetables • White rice with herbs
Dinner: Greek salad with nuts, breadsticks,
grapes & pomegranate vinaigrette • Authentic
Italian carbonara with guanciale & egg

Day 5
Lunch: Oven-baked Sea bream with herbs
• Green salad with cherry tomatoes & avocado
sauce • Sea bass with lemon & herbs
Dinner: Traditional Greek moussaka • Greek
green salad with yogurt & herbs • Fried pumpkin
meatballs

Day 6
Lunch: Penne pasta with pesto & parmesan
• Chicken fillet with pepper sauce
• Green bruschetta salad
Dinner: Ribeye steak • Mashed potatoes
with herbs • Green salad with crispy prosciutto,
cherry tomatoes & balsamic glaze

Day 7
Lunch: Pork roll stuffed with colorful
peppers, cheese & bacon • Quinoa salad
with lemon & herbs • Black fried rice
Dinner (Burger Night): Gourmet burgers
with ground beef, caramelized onions, tomato,
bacon & cheddar • Herb-seasoned
fried potatoes • Coleslaw salad

Desserts Served throughout the week
Ice cream variety • Baklava • Cheesecake
• Chocolate pie • Loukoumades (Greek
honey puffs with cinnamon)