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ALENA

€34,000 - €47,000 / WEEK
ALENA - 2
Main saloon
ALENA - 3
Formal Dining area
ALENA - 4
Foredeck with sunbeds
ALENA - 5
Jacuzzi on foredeck
ALENA - 6
Master cabin
ALENA - 7
Master bathroom
ALENA - 8
Guest cabin
ALENA - 9
Guest cbathroom
ALENA - 10
Fly Bridge Sun bed
ALENA - 11
Fly bridge
ALENA - 12
Cockpit seating/dining area
ALENA - 13
Cockpit seating/dining area
ALENA - 14
Water toys
ALENA - 15
Hydraulic swimming platform
ALENA - 16
Arial view with underwater lights
ALENA - 17
Arial view
ALENA - 18
bar area
ALENA - 19
indoor dining area
ALENA - 20
ALENA - 21
ALENA - 22
ALENA - 23
ALENA - 24
ALENA - 25
ALENA - 26
ALENA - 27
ALENA - 28
ALENA - 29
ALENA - 30
ALENA - 31
ALENA - 32
ALENA - 33
ALENA - 34
ALENA - 35
ALENA - 36
ALENA - 37
ALENA - 38

Alena, the Power 67 boat, is like being on a posh five-star resort that floats on water! Long journeys, scenic tours, and entertaining guests have never been easier with Alena's ability to travel 1700 nautical miles, thanks to her engine's power of up to 2 x 480 horsepower and her incredible fuel capacity of 4000 liters. Be prepared to be pampered onboard because Alena caters to your every need with her lavish and state-of-the-art interiors. Her bold and curvy exterior design will make you fall in love at first sight. And with its clever volumes arrangement, this massive ship exudes both beauty and power. Relax and unwind in the comfortable 36-square-meter cockpit connected to the living area, a large lobby, a kitchen with a griddle, and separate areas for sunbathing. The 32 square meters of its Flybridge offer an opportunity to daydream, while the front lounge's jacuzzi is perfect for the ultimate chill session. Charter Alena, complete with a fantastic crew of three, and be ready to have all your needs catered to!

1 Owner's suite with double bed (size between queen and king bed) and private bathroom.
3 Double cabins with queen beds and 3 bathrooms.

BUILT/REFIT
YEAR
2023
YACHT
LENGTH
67 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
3
CHARGES
FROM
€34,000
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
Cummins 550 17kVA Solar panels 3 kwa
Fuel Consumption: 120
Cruising Speed: 18
Max Speed: 20US Gall/Hr
Details
Type: Cat
Beam: 32' Feet
Draft: 7' 9 Feet
Pax: 8
YearBuilt: 2023
Builder: Fountaine Pajot
Engines: Cummins 550 17kVA Solar panels 3 kwa
Flag: Greek
Jacuzzi: Yes
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: -
Sat Tv: Wi-fi
Laptop
Printer
Camcorder: -
Books: -
Board Games: Yes
Deck Shower: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: -
Ice Maker: -
Sailing Instructions: -
Internet Access: -
Hairdryers: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: T/T Highfield 4,60
Dinghy hp: 70
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Svetlin Karadzhov
Nation: Bulgarian
Born: 1987
Languages: Greek, English, Bulgarian, French, Russian, German
Chef
Everest Brachimi
Nation: Greek
Born: 1996
Captain: Svetlin Karadzhov

Born in 1987 in Varna, Bulgaria, Svetlin boasts a master's degree in Management and a bachelor's degree in Economics and Business Management. Although his professional background is rooted in sales, his true passion lies in sailing.
Svetlin honed his sailing skills through active participation in races and various sailing-related events, acquiring the expertise needed to navigate challenging conditions. As a Captain, he offers a fresh perspective on the yachting domain, having sailed a diverse array of vessels. His extensive experience, coupled with a high level of professionalism and a strong commitment to safety, sets him apart.
Known for his amiable and outgoing personality, Svetlin is always ready to assist. He places a strong emphasis on providing top-notch care to guests, ensuring they have an unforgettable experience exploring the Greek Waters under his guidance.

Languages: Bulgarian, English, French, Russian.


Chef: Everest Brachimi

The past 7 years have been a time of learning, growth, and development in the culinary arts for talented chef Everest! He has honed his skills in various cuisines and techniques and has gained experience working in a variety of settings, from fine dining restaurants to fast-paced hotel kitchens and small challenging yacht galleys.
He has also had the opportunity to work with highly experienced and talented chefs, where he learned the importance of using fresh and high-quality ingredients, as well as the value of precision and consistency in his cooking. In addition to his work in the kitchen, he has also taken on leadership roles, such as training and mentoring junior chefs and managing kitchen staff.
He is familiar with the latest culinary trends and developments, is able to adapt his menu to different guest preferences and is continually looking to improve and evolve his skills and techniques to provide the best dining experience for his guests on board! He is excited to further continue to grow and develop in his field as a yacht chef on Alena and is grateful for the challenges and rewards the yacht industry and the personal guest feedback brings with it.

Deckhand/Stew : Odysseas Manesis

Odysseas is an undergraduate student at the Harokopio University of Athens, studying in the School of Environment, Geography and Applied Economics with a keen interest in sailing. For the past 4 years he has worked in privately owned yachts as a Day worker and Deckhand, where he was given the
opportunity to hone his skills in maintaining exterior spaces and handling deck operations. He is a holder of Sailing certificate (up to 24m) from Hellenic Offshore Racing Club and Speedboat operator license (up to 24m). In the past he has also gained extensive experience in hospitality as a waiter, working in the tourist industry on the island of Lemnos and in various Clubs and coffee shops in Athens. He is adaptable, motivated, and used to being part of an efficient team. An excellent communicator and active listener in both English and Greek, he is able to provide outstanding guest services on board Alena.

Breakfast

Tea
Coffee
Milk: coconut, almond, soya, cow, goat
Variety of Breads
Variety of Croissants
Spreads & Jams: Strawberry, berries, apricot, orange, lotus with vanilla, Greek Honey (Pop), Chocolate praline
Variety of Cereal
Juices
Cold Meat platter & Cold Cheese platter
Eggs
Greek Yogurt
Nuts & Dried fruits 

Day 1

Lunch

Cherry Tomato Salad with Basil Oil, Herbs, Mizithra Cheese mousse, and Bread Tuile.
Green Pea Fava with truffle oil, Egg yolk, Prosciutto Crisp, and Herbs.
Iberico Chop with Eggplant puree infused with Tahini and Smoked Cheese Metsovone, Tamarind Paste, and Balsamic Sauce.

Panna Cotta

Dinner

Broccoli, Ponzu, Sunflower seeds, Orange fillets.
Ceviche Sea bass, leche de tigre, chilli, Corn and Mango.
Seared Scallops, Avgolemono Sauce, Tarama Curry, Broccoli, Red Herring Eggs, Cauliflower Puree.

Souffle Chocolate

Day 2

Lunch

Burrata with Cherry Tomato, Strawberry, and Vinegar Syrup.
Tarama with Squid ink Bread and Pickle Beetroot.
"Gemista" Risotto with Feta Mousse, Parmesan Tuile, and Roasted Tomato.

Tiramisu

Dinner

Orange, olives, onion, vinegar, and pickle syrup.
Fava Croquettes with Onion Mousse and Herb Oil.
Sea bass with Garlic Sauce, Stingray, Lemon Jelly, Squid ink Tuile.

Millefeuille

Day 3

Lunch

Greek Salad, Feta Cheese, Carob, Capers.
Fried Chicken, Miso-Mirin Glaze
Gnocchi with Tomato Sauce, Basil oil.

Profiterole

Dinner

Roast Cabbage, Soy Sauce, Garlic, Chilly Mayonnaise.
Shrimps, Shrimp Mayonnaise with Miso, Lime and Mirin, and Tarragon.
Pork Belly with Jus Sauce, Carrot puree infused Star anise and Thyme, Asparagus, and caramelized salty Hazelnut.

Fondant

Day 4

Lunch

Quinoa, Citrus Vinaigrette, Cherry Tomato, Smoked Salmon.
Grilled Calamari, Tomato, Pesto, Baby Rocket.
Deconstructed Pastitsio, Beef, Cannelloni Pasta, Bechamel, and Parmesan.

Rice pudding

Dinner

Mojito "olive"
Fried Spinach Pie with Feta Cream
Chicken with Miso-Mirin-Royal Dates, Demi-Glace Sauce infused Thyme, Potato Chips.

Chocolate Mousse

Day 5

Lunch

Mix Leaves, Orange popsicle, Stamnotiri Cheese, and Carrot Pickle.
Shrimp Ceviche with Tarragon, Jalapenos, Green Apple, and Rice Cracker.
Lamb Shank, Fricassee Sauce, Asparagus, Notch weeds.

Lemon curd

Dinner

Greek Salad Popsicle.
Tartlet with Butter, Bottarga, White Chocolate, Lime, and Lemon.
Octopus, lentils salad, Tarama, Kimchi, Balsamic Glaze.
Steamed Monkfish in Dashi, Honey, Ajo Blanco Sauce, and Almond Crumble.

Choux Banoffee

Day 6

Lunch

Bean Salad with Spicy Vinaigrette and Herbs.
Tzatziki Avocado, Chili, Bottarga Powder, Tuile.
Risotto with Red Pepper, Orange, Star anise, Balsamic vinegar, and Cream Cheese.

Flexible Choco

 

Dinner

Caramel, Foigrass with Hazelnut and Cherry.
Salmon, Thai Aromas Jelly, Soy Jelly, Wasabi Mayonnaise, Pickled Ginger.
Lamb with Vanilla Sauce, Parsnip Puree, King Oyster Mushroom, and Herb Crumble.

Deconstructed Galaktoboureko

Day 7

Lunch

Corn and Red Pepper, Pickle Syrup, Chili, Herbs.
Puffed Pie with Soft Cheese, Fig and Caper Paste.
Giouvetsi, Saffron, Dashi, Shrimp, Tarragon, Mussels.

Namelaka Chocolate

Dinner

Steamed Mussels, White Wine, Garlic, Herbs.
Sushi Roll, Sea bass, Asparagus, Spicy Mayonnaise, Hoisine.
Hake "Skordalia" with Gnocchi and Crumble.

Macarons "Melomakarono"

 

Client Comments June 2023
19/06/2023 - 28/06/2023
Client Comments June 2023
29/06/2023 - 06/07/2023
Client Comments August 2023
07/08/2023 - 14/08/2023
Client Comments August 2023
07/08/2023 - 14/08/2023
Client Comments August 2023
15/08/2023 - 22/08/2023
Client Comments August 2023
23/08/2023 - 30/08/2023
Client Comments September 2023
19/09/2023-24/09/2023
Client Comments September 2023
19/09/2023-24/09/2023
Rates are Plus Expenses
RATES 2024
Period A (July-August) EURO 47000/week
Period B (June - Sept) EURO 43000/week
Period C (October - May) EURO 34000/week
Plus 13% VAT + APA 25%
VAT 6,5% till end of 2024

FUEL CONSUMPTION 90 - 120 lt/hr + generator

Charters for less than a week are only available upon request and the weekly rate is divided by 6
Ιf the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee

Relocation Fees: 
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 32' Feet
  • : 7' 9 Feet
  • : 8
  • : 2023
  • : Fountaine Pajot
  • : 18
  • : 20
  • : Cummins 550 17kVA Solar panels 3 kwa
  • : Yacht offers Rendezvous Diving only
  • : Svetlin Karadzhov
  • : Greek
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: 5
Heads: -
Electric Heads: 4
Engine Details
Cummins 550 17kVA Solar panels 3 kwa
Fuel Consumption: 120
Cruising Speed: 18
Max Speed: 20US Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: Yes
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: -
Sat Tv: Wi-fi
Laptop
Printer
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: -
Deck Shower: -
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: Yes
Children Ok: -
Hammock: -
Windscoops: -
Water Sports
Dinghy size: T/T Highfield 4,60
Dinghy hp: 70
Dinghy # pax: 6
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Svetlin Karadzhov
Nation: Bulgarian
Born: 1987
Languages: Greek, English, Bulgarian, French, Russian, German
Chef
Everest Brachimi
Nation: Greek
Born: 1996
Captain: Svetlin Karadzhov

Born in 1987 in Varna, Bulgaria, Svetlin boasts a master's degree in Management and a bachelor's degree in Economics and Business Management. Although his professional background is rooted in sales, his true passion lies in sailing.
Svetlin honed his sailing skills through active participation in races and various sailing-related events, acquiring the expertise needed to navigate challenging conditions. As a Captain, he offers a fresh perspective on the yachting domain, having sailed a diverse array of vessels. His extensive experience, coupled with a high level of professionalism and a strong commitment to safety, sets him apart.
Known for his amiable and outgoing personality, Svetlin is always ready to assist. He places a strong emphasis on providing top-notch care to guests, ensuring they have an unforgettable experience exploring the Greek Waters under his guidance.

Languages: Bulgarian, English, French, Russian.


Chef: Everest Brachimi

The past 7 years have been a time of learning, growth, and development in the culinary arts for talented chef Everest! He has honed his skills in various cuisines and techniques and has gained experience working in a variety of settings, from fine dining restaurants to fast-paced hotel kitchens and small challenging yacht galleys.
He has also had the opportunity to work with highly experienced and talented chefs, where he learned the importance of using fresh and high-quality ingredients, as well as the value of precision and consistency in his cooking. In addition to his work in the kitchen, he has also taken on leadership roles, such as training and mentoring junior chefs and managing kitchen staff.
He is familiar with the latest culinary trends and developments, is able to adapt his menu to different guest preferences and is continually looking to improve and evolve his skills and techniques to provide the best dining experience for his guests on board! He is excited to further continue to grow and develop in his field as a yacht chef on Alena and is grateful for the challenges and rewards the yacht industry and the personal guest feedback brings with it.

Deckhand/Stew : Odysseas Manesis

Odysseas is an undergraduate student at the Harokopio University of Athens, studying in the School of Environment, Geography and Applied Economics with a keen interest in sailing. For the past 4 years he has worked in privately owned yachts as a Day worker and Deckhand, where he was given the
opportunity to hone his skills in maintaining exterior spaces and handling deck operations. He is a holder of Sailing certificate (up to 24m) from Hellenic Offshore Racing Club and Speedboat operator license (up to 24m). In the past he has also gained extensive experience in hospitality as a waiter, working in the tourist industry on the island of Lemnos and in various Clubs and coffee shops in Athens. He is adaptable, motivated, and used to being part of an efficient team. An excellent communicator and active listener in both English and Greek, he is able to provide outstanding guest services on board Alena.

Breakfast

Tea
Coffee
Milk: coconut, almond, soya, cow, goat
Variety of Breads
Variety of Croissants
Spreads & Jams: Strawberry, berries, apricot, orange, lotus with vanilla, Greek Honey (Pop), Chocolate praline
Variety of Cereal
Juices
Cold Meat platter & Cold Cheese platter
Eggs
Greek Yogurt
Nuts & Dried fruits 

Day 1

Lunch

Cherry Tomato Salad with Basil Oil, Herbs, Mizithra Cheese mousse, and Bread Tuile.
Green Pea Fava with truffle oil, Egg yolk, Prosciutto Crisp, and Herbs.
Iberico Chop with Eggplant puree infused with Tahini and Smoked Cheese Metsovone, Tamarind Paste, and Balsamic Sauce.

Panna Cotta

Dinner

Broccoli, Ponzu, Sunflower seeds, Orange fillets.
Ceviche Sea bass, leche de tigre, chilli, Corn and Mango.
Seared Scallops, Avgolemono Sauce, Tarama Curry, Broccoli, Red Herring Eggs, Cauliflower Puree.

Souffle Chocolate

Day 2

Lunch

Burrata with Cherry Tomato, Strawberry, and Vinegar Syrup.
Tarama with Squid ink Bread and Pickle Beetroot.
"Gemista" Risotto with Feta Mousse, Parmesan Tuile, and Roasted Tomato.

Tiramisu

Dinner

Orange, olives, onion, vinegar, and pickle syrup.
Fava Croquettes with Onion Mousse and Herb Oil.
Sea bass with Garlic Sauce, Stingray, Lemon Jelly, Squid ink Tuile.

Millefeuille

Day 3

Lunch

Greek Salad, Feta Cheese, Carob, Capers.
Fried Chicken, Miso-Mirin Glaze
Gnocchi with Tomato Sauce, Basil oil.

Profiterole

Dinner

Roast Cabbage, Soy Sauce, Garlic, Chilly Mayonnaise.
Shrimps, Shrimp Mayonnaise with Miso, Lime and Mirin, and Tarragon.
Pork Belly with Jus Sauce, Carrot puree infused Star anise and Thyme, Asparagus, and caramelized salty Hazelnut.

Fondant

Day 4

Lunch

Quinoa, Citrus Vinaigrette, Cherry Tomato, Smoked Salmon.
Grilled Calamari, Tomato, Pesto, Baby Rocket.
Deconstructed Pastitsio, Beef, Cannelloni Pasta, Bechamel, and Parmesan.

Rice pudding

Dinner

Mojito "olive"
Fried Spinach Pie with Feta Cream
Chicken with Miso-Mirin-Royal Dates, Demi-Glace Sauce infused Thyme, Potato Chips.

Chocolate Mousse

Day 5

Lunch

Mix Leaves, Orange popsicle, Stamnotiri Cheese, and Carrot Pickle.
Shrimp Ceviche with Tarragon, Jalapenos, Green Apple, and Rice Cracker.
Lamb Shank, Fricassee Sauce, Asparagus, Notch weeds.

Lemon curd

Dinner

Greek Salad Popsicle.
Tartlet with Butter, Bottarga, White Chocolate, Lime, and Lemon.
Octopus, lentils salad, Tarama, Kimchi, Balsamic Glaze.
Steamed Monkfish in Dashi, Honey, Ajo Blanco Sauce, and Almond Crumble.

Choux Banoffee

Day 6

Lunch

Bean Salad with Spicy Vinaigrette and Herbs.
Tzatziki Avocado, Chili, Bottarga Powder, Tuile.
Risotto with Red Pepper, Orange, Star anise, Balsamic vinegar, and Cream Cheese.

Flexible Choco

 

Dinner

Caramel, Foigrass with Hazelnut and Cherry.
Salmon, Thai Aromas Jelly, Soy Jelly, Wasabi Mayonnaise, Pickled Ginger.
Lamb with Vanilla Sauce, Parsnip Puree, King Oyster Mushroom, and Herb Crumble.

Deconstructed Galaktoboureko

Day 7

Lunch

Corn and Red Pepper, Pickle Syrup, Chili, Herbs.
Puffed Pie with Soft Cheese, Fig and Caper Paste.
Giouvetsi, Saffron, Dashi, Shrimp, Tarragon, Mussels.

Namelaka Chocolate

Dinner

Steamed Mussels, White Wine, Garlic, Herbs.
Sushi Roll, Sea bass, Asparagus, Spicy Mayonnaise, Hoisine.
Hake "Skordalia" with Gnocchi and Crumble.

Macarons "Melomakarono"

 

Client Comments June 2023
19/06/2023 - 28/06/2023
Client Comments June 2023
29/06/2023 - 06/07/2023
Client Comments August 2023
07/08/2023 - 14/08/2023
Client Comments August 2023
07/08/2023 - 14/08/2023
Client Comments August 2023
15/08/2023 - 22/08/2023
Client Comments August 2023
23/08/2023 - 30/08/2023
Client Comments September 2023
19/09/2023-24/09/2023
Client Comments September 2023
19/09/2023-24/09/2023
Rates are Plus Expenses
RATES 2024
Period A (July-August) EURO 47000/week
Period B (June - Sept) EURO 43000/week
Period C (October - May) EURO 34000/week
Plus 13% VAT + APA 25%
VAT 6,5% till end of 2024

FUEL CONSUMPTION 90 - 120 lt/hr + generator

Charters for less than a week are only available upon request and the weekly rate is divided by 6
Ιf the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee

Relocation Fees: 
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

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