STAR LINK
Star Link – A Premier Greek Crewed Motor Yacht Charter Based in Athens
Step aboard Star Link, a luxurious 90-foot Falcon motor yacht, ideal for discerning travelers seeking an exceptional Greek crewed motor yacht charter based in Athens. Originally launched in 2008 and meticulously refitted in 2019/2020 and again in 2023, Star Link blends timeless design with modern elegance, offering comfort, style, and performance for an unforgettable journey through the Greek Islands.
Accommodating up to 8 guests in 4 beautifully appointed cabins—including a spacious master suite, a VIP stateroom, and two twin cabins, each with private ensuite facilities—Star Link is the perfect home at sea for families or groups looking to explore the Aegean in absolute luxury.
Guests will find ample space to unwind across her expansive decks, while a warm and professional crew of five, led by experienced Captain Stoyanov, ensures every moment onboard is exceptional. Fluent in Greek, English, Bulgarian, Russian, German, and basic French, the crew offers personalized service and cultural versatility that enhances every voyage.
Adventure seekers will love Star Link’s array of water toys, including a Williams 400 Turbojet tender for water skiing or coastal excursions, two jet skis, a SeaBob, SUPs, fishing gear, and snorkeling equipment. Whether you’re chasing adrenaline or enjoying tranquil island anchorages, Star Link offers the perfect mix of excitement and relaxation.
Discover the beauty of the Aegean and beyond aboard Star Link, your premier choice for a luxury crewed motor yacht charter from Athens.
Contact Wlms Yacht Charters for more details on how to book Star Link!
One master cabin, One VIP cabin and two twin cabins all with private facilities. One twin cabin is convertible to a double bed cabin.
Cabin sizes:
Master Cabin: 6.20 x 5.60 m
Vip Cabin: 5.40 x 4 m
Twin cabins: 2.50 x 4.50 m
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 X MTU 2000, 16V 2300 RPM 2x KOHLER 35EFKOZD 30KW 1-PHASE fuel consumption: 300 lt./day. | |
| Fuel Consumption: | 500 |
| Cruising Speed: | 17 |
| Max Speed: | 20US Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 21.8 Feet |
| Draft: | 6.4 Feet |
| Pax: | 8 |
| Refit: | 2023 |
| YearBuilt: | 2008 |
| Builder: | Falcon |
| JetSkis: | 2 |
| Flag: | Bulgarian |
| Engines: | 2 X MTU 2000, 16V 2300 RPM 2x KOHLER 35EFKOZD 30KW 1-PHASE fuel consumption: 300 lt./day. |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | 5G and Starlink |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | 4 |
| Guests Smokes: | Outside of the yacht |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Tempset 650 |
| Dinghy hp: | 250 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | 2 |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | 2 |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Hydraulic swimming platform |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain Vladimir Popov is an experienced Yacht Master with more than 13 years of maritime experience across commercial yachting and charter operations. He brings strong expertise in advanced yacht handling, close-quarters manoeuvring, offshore and coastal navigation, passage planning, and safe vessel operations, combined with disciplined leadership and a professional approach to yacht management.
Throughout his career, he has developed extensive experience in crew leadership, maintenance oversight, safety management under SOLAS and ISM standards, contractor coordination, and ensuring vessels are maintained to the highest operational and presentation standards. He is also highly skilled in tender operations, guest relations, charter preparation, and delivering a high level of service tailored to both private owners and charter guests.
Captain Popov possesses strong organisational and communication abilities, with proven experience in crew training, port logistics, financial administration, and day-to-day vessel operations. Known for his calm and professional leadership style, he adapts quickly to demanding environments while maintaining high standards of safety, efficiency, and guest satisfaction.
Previous Yacht: Alteya
Chef: Hristo Nishev
Hristo, originally from Bulgaria, transitioned from engineering to pursue his passion for culinary arts, graduating with honors in 2008 before immersing himself in the world of cooking. With a diverse culinary background gained from working in restaurants across Plovdiv, attending specialized courses at Protur 95 and the French Masters, he has developed a keen expertise in crafting spectacular dishes. Hristo's repertoire extends to various cultural cuisines, and he particularly enjoys organizing themed dinners that celebrate Greek, Spanish, and Italian flavors. He values the importance of pairing fine drinks with his culinary creations and cherishes the ability of these meals to enhance moments of togetherness among family and friends. Eager to contribute his skills to creating unforgettable charter experiences, Hristo is excited to join the team on Star Link. Beyond his culinary pursuits, he finds solace in cycling. He is fluent in Bulgarian and English.
Previous yacht: Astoria
Chief Stewardess: Irena Vatsadze
Irena is Greek. She is Dynamic and experienced hospitality professional with over 18 years in the tourism industry and more than 8 years in the yachting sector. Background includes roles as Tour Operator, Guide, Hotel Receptionist, Ground Flight Attendant and Yacht Crew member, which has helped me develop exceptional customer service, organization and communication skills.
Since 2017 she has been actively working in the yacht industry, starting as a Solo Stew/Deck on charter yachts and progressing to Chief Stew/Deckhand and have strong experience in both interior and deck operations including guest service, housekeeping, charter preparation, tender driving, crew training, and assisting with all yacht maneuvering procedures.
A hardworking, responsible and proactive team player with a strong sense of professionalism. She adapt easily to demanding environments and always focus on safety, efficiency and delivering a high standard guest experience.
In addition to her yachting experience, she hold certifications in STCW, First Aid/CPR, Speed Boat Operator License 24m and over 13000 nautical miles at sea. Active lifestyle includes free diving, paragliding, water sports and martial arts, which reflect her energetic and disciplined personality.
Yachting is not only her profession but also her passion, and she always aim to contribute positively to the crew, the vessel and the overall guest experience.
Languages: Greek, English, Russian
Stewardess: Aleksandra Aleksieva
An experienced and dedicated maritime professional with a strong background as Chief Stewardess, Solo Stewardess, and Deck/Stewardess on both private and charter yachts. Passionate about delivering exceptional guest experiences, she combines high standards of hospitality with excellent organizational skills and a proactive, hands-on approach.
With extensive experience in guest care, she is confident in all aspects of onboard service, including meal service, bartending, housekeeping, cabin preparation, and ensuring guests feel comfortable and well looked after throughout their stay. She is highly organized and experienced in provisioning, inventory management, and preparing vessels for charter operations and deliveries.
A strong communicator, she is fluent in English and Bulgarian, with additional knowledge of Spanish and Russian, allowing her to connect easily with guests and crew from diverse backgrounds.
Committed to safety and professionalism at sea, she holds all essential maritime certifications, including STCW Basic Safety Training, Crowd Management, and Crisis Management & Human Behaviour Training. Her versatility extends beyond the interior, holding an IYT Small Powerboat & RIB Master certification as well as a Personal Watercraft (PWC) licence, making her a valuable and adaptable member of any yacht crew.
Known for her positive attitude, attention to detail, and strong work ethic, she consistently delivers a high level of service while maintaining a welcoming and professional onboard environment.
Deckhand: Tihomir Miroslavov Mihaylov
Tihomir Mihaylov is a capable, motivated, and hands-on Deckhand with proven experience aboard luxury yachts. His skill set includes deck maintenance, mooring operations, tender driving and support, guest assistance, water sports and toy operations, and the general upkeep and presentation of the vessel to the highest standards.
He is confident assisting with a wide range of water toys and guest activities, ensuring both safety and enjoyment while maintaining professional service onboard.
Tihomir possesses strong communication and organisational skills, works fluently in English and German, and adapts easily to multicultural crew environments. With formal maritime training in navigation, Bridge Resource Management (BRM), radar and ECDIS operations, as well as safety and security procedures, he contributes effectively to safe vessel operations, efficient teamwork, and a high standard of guest service onboard.
Day 1
Welcome drink: Champagne with strawberries dipped in milk chocolate
Assortment of bruschettas with salmon sprinkled with caviar, prosciutto, concasse tomatoes, etc.
Plateau cheese selection (Camembert, Parmesan, white cheese, yellow cheese, etc.
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Lunch
Lettuce with cherry, parmesan, avocado, seeds and lemon dressing
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
Salmon fillet served with homemade pea puree and hollandaise sauce
Lemon sorbet
Dinner
Classic Greek salad with marinated oregano and olive oil feta cheese and olives
Stuffed hot peppers with Philadelphia cheese and yellow cheese wrapped in bacon and sliced with BBQ sauce,
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, ??assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Wellington beef tenderloin
Mascarpone cream with melon jam
Day 2
Breakfast
Eggs of your choice accompanied by crispy bacon, sausages, cheese, tomatoes, cucumbers, freshly baked bread, cream cheese and more.
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Tomatoes with homemade kopuulo, cottage cheese, and olive paste
Goose liver served with blueberry sauce and bruschettas
Fresh Greek fish selected from the fish market prepared in salt and served with butter garlic sauce
Tiramisu
Dinner
Shopska salad
Octopus with olives, fresh onions and concasse tomatoes
Pork tenderloin with crispy crust served with sauteed potatoes in mushrooms and mushroom sauce
Crème brule with white chocolate and fresh raspberries
Day 3
Breakfast
Pancakes served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Tomato tartare with mozzarella and basil pesto
Fish Soup
Turkey roll with stewed spinach and cheese
Seasonal fruit
Dinner
Mixed green salads, with cucumber, dried tomatoes and walnuts
Tuna tartare
Marinated beef bon fillet confit with fluffy mashed potatoes with truffle oil
Chocolate souffle with a scoop of ice cream
Day 4
Breakfast
Fried French toast served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Tomatoes with roasted herbal cheese drizzled with pesto cream
Mix of selected fresh BBQ meats from the local butcher's shop (chicken, pork, beef) served with BBQ corn and grilled seasonal vegetables
Lemon cheesecake
Dinner
Caesar salad with crispy squid
Homemade zucchini rolls with Philadelphia cream, served with crispy truffle bruschettas and milk herbal sauce
Crispy white fish served with sauteed potatoes and tartar sauce
Chocolate mousse with fresh strawberries
Day 5
Breakfast
Pancakes served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Mixed green salads with roasted goat cheese, strawberries and mix seeds
Cold summer zucchini soup sprinkled with fresh cheese
Schnitzels from pork bon fillet served with french fries
White cake with sliced almonds
Dinner
Slice of tomatoes with sauteed eggplant, zucchini and red pepper sprinkled with dill and diced cow's cheese
Smoked marinated eel served with herbal butter and freshly baked bread
Fish meatballs from white fish fillet, shrimps and salmon served with tartar sauce
Mascarpone cream with fresh fruit
Day 6
Breakfast
Banana pancakes made with oatmeal
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Fish soup with salmon balls, shrimp and sea
Paella with seafood
Nutella cake
Dinner
Mix green salads with cucumber, fresh onion, radish and boiled egg
Stuffed mushrooms with
Spicy beef meatballs on BBQ with homemade lutenists
Cheesecake with blueberries
Day 7
Breakfast
French croissants with butter
Plateau of sausages and cheeses, Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Lunch
Burrata salad
Greek moussaka
Caprese chicken with tomato, fresh mozzarella and basil pesto
Strawberry Tart
Dinner
Tabbouleh salad, prepared from finely chopped parsley, tomatoes, mint, onion, bulgur and seasoned with olive oil, lemon juice, salt and sweet pepper.
Avocado stuffed with shrimp and crab rolls
Pork roll with mushrooms and cream sauce
Lindt chocolate cake
31st of July, 2026 - 7th of August, 2026
06/07/26-14/07/26
27/06/26 - 04/07/26
30/6/25 - 07/07/25
17/06/25 - 24/06/25
29/05/25 - 04/06/25
Brokers comment
Mr T. asked to thank the crew and captain on board the Star Link 🏆.
He said it was a remarkable service, above and beyond his expectations.
They had a wonderful week and they asked me to make sure I will pass it on to you.
30/08/2024-07/09/2024
Mr. M. and his family were extremely happy! They said that everything has been EXCELLENT.. the crew, the yacht , the food , the service!
They had amazing time on board! Everything was IMPECCABLE!
21/08/2024-26/08/2024
05/08/2024-19/08/2024
23/07/2024-30/07/2024
14/07/2024-21/07/2024
Just so you know, clients are finishing up on STARLINK and they had a WONDERFUL time!!! Really great week. They said they ate almost all meals on board because chef is amazing!!!
10/06/2024-18/06/2024
02/08/2023 - 09/08/2023
22/08/2022 - 29/08/2022
14/08/2022 - 21/08/2022
28/07/2022 - 04/08/2022
17/07/2022 - 24/07/2022
05/07/2022 - 12/07/2022
07/06/2022 - 14/06/2022
29/05/2022 - 06/06/2022
20/08/2021 - 27/08/2021
"We had a great time on the Star Link. Thr yacht was beautiful and really practical especially the dining table amd sundeck on top deck with covering was used often. It is so nice to have dinner on top deck because of the view! Crew was great and very helpful . Tolis the chef made the most excellent food with every day a Greek touch really great!
We are really satisfied with Charterworld and you for all the searching and helping with the itinerary. Choosing the saronic sea was beautiful, nice calm bays and the picturesque towns of Hydra and Spetses stoke our hearts. Also Navplion and Poros was great , Porto Heli is a harbour people can skip☺️.
Thanks to you and the crew"
.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| High Season 2026 | |||||||||||
| Low Season 2026 B | |||||||||||
| High Season 2027 | |||||||||||
| Low Season 2027 A | |||||||||||
| Low Season 2027 B |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
High Season: Euro 45000/week (June 15th to Sept 15th)
Low Season: EURO 40000/week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 40%)
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.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Power
- : 21.8 Feet
- : 6.4 Feet
- : 8
- : 2023
- : 2008
- : Falcon
- : 17
- : 20
- : No
- : 2
- : Yacht offers Rendezvous Diving only
- : Vladimir Popov
- : Bulgarian
- : 2 X MTU 2000, 16V 2300 RPM 2x KOHLER 35EFKOZD 30KW 1-PHASE fuel consumption: 300 lt./day.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 X MTU 2000, 16V 2300 RPM 2x KOHLER 35EFKOZD 30KW 1-PHASE fuel consumption: 300 lt./day. | |
| Fuel Consumption: | 500 |
| Cruising Speed: | 17 |
| Max Speed: | 20US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2023 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | 5G and Starlink |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | No |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | Kohler 2 X 25 KvA |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | 4 |
| # Port Hatches: | No |
| Guests Smokes: | Outside of the yacht |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Tempset 650 |
| Dinghy hp: | 250 |
| Dinghy # pax: | 10 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | 2 |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | 2 |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Hydraulic swimming platform |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain Vladimir Popov is an experienced Yacht Master with more than 13 years of maritime experience across commercial yachting and charter operations. He brings strong expertise in advanced yacht handling, close-quarters manoeuvring, offshore and coastal navigation, passage planning, and safe vessel operations, combined with disciplined leadership and a professional approach to yacht management.
Throughout his career, he has developed extensive experience in crew leadership, maintenance oversight, safety management under SOLAS and ISM standards, contractor coordination, and ensuring vessels are maintained to the highest operational and presentation standards. He is also highly skilled in tender operations, guest relations, charter preparation, and delivering a high level of service tailored to both private owners and charter guests.
Captain Popov possesses strong organisational and communication abilities, with proven experience in crew training, port logistics, financial administration, and day-to-day vessel operations. Known for his calm and professional leadership style, he adapts quickly to demanding environments while maintaining high standards of safety, efficiency, and guest satisfaction.
Previous Yacht: Alteya
Chef: Hristo Nishev
Hristo, originally from Bulgaria, transitioned from engineering to pursue his passion for culinary arts, graduating with honors in 2008 before immersing himself in the world of cooking. With a diverse culinary background gained from working in restaurants across Plovdiv, attending specialized courses at Protur 95 and the French Masters, he has developed a keen expertise in crafting spectacular dishes. Hristo's repertoire extends to various cultural cuisines, and he particularly enjoys organizing themed dinners that celebrate Greek, Spanish, and Italian flavors. He values the importance of pairing fine drinks with his culinary creations and cherishes the ability of these meals to enhance moments of togetherness among family and friends. Eager to contribute his skills to creating unforgettable charter experiences, Hristo is excited to join the team on Star Link. Beyond his culinary pursuits, he finds solace in cycling. He is fluent in Bulgarian and English.
Previous yacht: Astoria
Chief Stewardess: Irena Vatsadze
Irena is Greek. She is Dynamic and experienced hospitality professional with over 18 years in the tourism industry and more than 8 years in the yachting sector. Background includes roles as Tour Operator, Guide, Hotel Receptionist, Ground Flight Attendant and Yacht Crew member, which has helped me develop exceptional customer service, organization and communication skills.
Since 2017 she has been actively working in the yacht industry, starting as a Solo Stew/Deck on charter yachts and progressing to Chief Stew/Deckhand and have strong experience in both interior and deck operations including guest service, housekeeping, charter preparation, tender driving, crew training, and assisting with all yacht maneuvering procedures.
A hardworking, responsible and proactive team player with a strong sense of professionalism. She adapt easily to demanding environments and always focus on safety, efficiency and delivering a high standard guest experience.
In addition to her yachting experience, she hold certifications in STCW, First Aid/CPR, Speed Boat Operator License 24m and over 13000 nautical miles at sea. Active lifestyle includes free diving, paragliding, water sports and martial arts, which reflect her energetic and disciplined personality.
Yachting is not only her profession but also her passion, and she always aim to contribute positively to the crew, the vessel and the overall guest experience.
Languages: Greek, English, Russian
Stewardess: Aleksandra Aleksieva
An experienced and dedicated maritime professional with a strong background as Chief Stewardess, Solo Stewardess, and Deck/Stewardess on both private and charter yachts. Passionate about delivering exceptional guest experiences, she combines high standards of hospitality with excellent organizational skills and a proactive, hands-on approach.
With extensive experience in guest care, she is confident in all aspects of onboard service, including meal service, bartending, housekeeping, cabin preparation, and ensuring guests feel comfortable and well looked after throughout their stay. She is highly organized and experienced in provisioning, inventory management, and preparing vessels for charter operations and deliveries.
A strong communicator, she is fluent in English and Bulgarian, with additional knowledge of Spanish and Russian, allowing her to connect easily with guests and crew from diverse backgrounds.
Committed to safety and professionalism at sea, she holds all essential maritime certifications, including STCW Basic Safety Training, Crowd Management, and Crisis Management & Human Behaviour Training. Her versatility extends beyond the interior, holding an IYT Small Powerboat & RIB Master certification as well as a Personal Watercraft (PWC) licence, making her a valuable and adaptable member of any yacht crew.
Known for her positive attitude, attention to detail, and strong work ethic, she consistently delivers a high level of service while maintaining a welcoming and professional onboard environment.
Deckhand: Tihomir Miroslavov Mihaylov
Tihomir Mihaylov is a capable, motivated, and hands-on Deckhand with proven experience aboard luxury yachts. His skill set includes deck maintenance, mooring operations, tender driving and support, guest assistance, water sports and toy operations, and the general upkeep and presentation of the vessel to the highest standards.
He is confident assisting with a wide range of water toys and guest activities, ensuring both safety and enjoyment while maintaining professional service onboard.
Tihomir possesses strong communication and organisational skills, works fluently in English and German, and adapts easily to multicultural crew environments. With formal maritime training in navigation, Bridge Resource Management (BRM), radar and ECDIS operations, as well as safety and security procedures, he contributes effectively to safe vessel operations, efficient teamwork, and a high standard of guest service onboard.
Day 1
Welcome drink: Champagne with strawberries dipped in milk chocolate
Assortment of bruschettas with salmon sprinkled with caviar, prosciutto, concasse tomatoes, etc.
Plateau cheese selection (Camembert, Parmesan, white cheese, yellow cheese, etc.
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Lunch
Lettuce with cherry, parmesan, avocado, seeds and lemon dressing
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
Salmon fillet served with homemade pea puree and hollandaise sauce
Lemon sorbet
Dinner
Classic Greek salad with marinated oregano and olive oil feta cheese and olives
Stuffed hot peppers with Philadelphia cheese and yellow cheese wrapped in bacon and sliced with BBQ sauce,
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, ??assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Wellington beef tenderloin
Mascarpone cream with melon jam
Day 2
Breakfast
Eggs of your choice accompanied by crispy bacon, sausages, cheese, tomatoes, cucumbers, freshly baked bread, cream cheese and more.
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Tomatoes with homemade kopuulo, cottage cheese, and olive paste
Goose liver served with blueberry sauce and bruschettas
Fresh Greek fish selected from the fish market prepared in salt and served with butter garlic sauce
Tiramisu
Dinner
Shopska salad
Octopus with olives, fresh onions and concasse tomatoes
Pork tenderloin with crispy crust served with sauteed potatoes in mushrooms and mushroom sauce
Crème brule with white chocolate and fresh raspberries
Day 3
Breakfast
Pancakes served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Tomato tartare with mozzarella and basil pesto
Fish Soup
Turkey roll with stewed spinach and cheese
Seasonal fruit
Dinner
Mixed green salads, with cucumber, dried tomatoes and walnuts
Tuna tartare
Marinated beef bon fillet confit with fluffy mashed potatoes with truffle oil
Chocolate souffle with a scoop of ice cream
Day 4
Breakfast
Fried French toast served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Tomatoes with roasted herbal cheese drizzled with pesto cream
Mix of selected fresh BBQ meats from the local butcher's shop (chicken, pork, beef) served with BBQ corn and grilled seasonal vegetables
Lemon cheesecake
Dinner
Caesar salad with crispy squid
Homemade zucchini rolls with Philadelphia cream, served with crispy truffle bruschettas and milk herbal sauce
Crispy white fish served with sauteed potatoes and tartar sauce
Chocolate mousse with fresh strawberries
Day 5
Breakfast
Pancakes served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Mixed green salads with roasted goat cheese, strawberries and mix seeds
Cold summer zucchini soup sprinkled with fresh cheese
Schnitzels from pork bon fillet served with french fries
White cake with sliced almonds
Dinner
Slice of tomatoes with sauteed eggplant, zucchini and red pepper sprinkled with dill and diced cow's cheese
Smoked marinated eel served with herbal butter and freshly baked bread
Fish meatballs from white fish fillet, shrimps and salmon served with tartar sauce
Mascarpone cream with fresh fruit
Day 6
Breakfast
Banana pancakes made with oatmeal
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Fish soup with salmon balls, shrimp and sea
Paella with seafood
Nutella cake
Dinner
Mix green salads with cucumber, fresh onion, radish and boiled egg
Stuffed mushrooms with
Spicy beef meatballs on BBQ with homemade lutenists
Cheesecake with blueberries
Day 7
Breakfast
French croissants with butter
Plateau of sausages and cheeses, Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Lunch
Burrata salad
Greek moussaka
Caprese chicken with tomato, fresh mozzarella and basil pesto
Strawberry Tart
Dinner
Tabbouleh salad, prepared from finely chopped parsley, tomatoes, mint, onion, bulgur and seasoned with olive oil, lemon juice, salt and sweet pepper.
Avocado stuffed with shrimp and crab rolls
Pork roll with mushrooms and cream sauce
Lindt chocolate cake
31st of July, 2026 - 7th of August, 2026
06/07/26-14/07/26
27/06/26 - 04/07/26
30/6/25 - 07/07/25
17/06/25 - 24/06/25
29/05/25 - 04/06/25
Brokers comment
Mr T. asked to thank the crew and captain on board the Star Link 🏆.
He said it was a remarkable service, above and beyond his expectations.
They had a wonderful week and they asked me to make sure I will pass it on to you.
30/08/2024-07/09/2024
Mr. M. and his family were extremely happy! They said that everything has been EXCELLENT.. the crew, the yacht , the food , the service!
They had amazing time on board! Everything was IMPECCABLE!
21/08/2024-26/08/2024
05/08/2024-19/08/2024
23/07/2024-30/07/2024
14/07/2024-21/07/2024
Just so you know, clients are finishing up on STARLINK and they had a WONDERFUL time!!! Really great week. They said they ate almost all meals on board because chef is amazing!!!
10/06/2024-18/06/2024
02/08/2023 - 09/08/2023
22/08/2022 - 29/08/2022
14/08/2022 - 21/08/2022
28/07/2022 - 04/08/2022
17/07/2022 - 24/07/2022
05/07/2022 - 12/07/2022
07/06/2022 - 14/06/2022
29/05/2022 - 06/06/2022
20/08/2021 - 27/08/2021
"We had a great time on the Star Link. Thr yacht was beautiful and really practical especially the dining table amd sundeck on top deck with covering was used often. It is so nice to have dinner on top deck because of the view! Crew was great and very helpful . Tolis the chef made the most excellent food with every day a Greek touch really great!
We are really satisfied with Charterworld and you for all the searching and helping with the itinerary. Choosing the saronic sea was beautiful, nice calm bays and the picturesque towns of Hydra and Spetses stoke our hearts. Also Navplion and Poros was great , Porto Heli is a harbour people can skip☺️.
Thanks to you and the crew"
.
| Season | 2 PAX |
|---|---|
| High Season 2026 | |
| Low Season 2026 B | |
| High Season 2027 | |
| Low Season 2027 A | |
| Low Season 2027 B |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
High Season: Euro 45000/week (June 15th to Sept 15th)
Low Season: EURO 40000/week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 40%)
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.
