LADY RINA
Salon sofa (refit 2022)
1 Double cabin with queen size bed (1.60 x 2.10) (convertible to two single beds)
1 Double cabin with queen size bed (1.90 x 2.00)
2 Twin cabins with two single beds (0.90 x 1.90) (each convertible to a queen size bed) and a pullman berth each
2 Single cabins with a single bed each (0.80 x 1.90) and a pullman berth each (Twin cabin I on the left: 1.88 x 0.78, Twin cabin II on the right: 1.98 x 0.78)
All cabins with en-suite facilities
| Accommodations | |
|---|---|
| Cabins: | 6 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 6 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| Engines: 2 x 2380 MTU Fuel consumption: 650lt/Hr Generators: 2 x 45kw Mitsubishi (New 2022) & 1 x 25kw Onan | |
| Fuel Consumption: | 650 |
| Cruising Speed: | 17.5 |
| Max Speed: | 22US Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 7.60 Metres |
| Draft: | 1.85 Metres |
| Pax: | 12 |
| Refit: | 2022 |
| YearBuilt: | 1987 |
| Builder: | Baglietto |
| Engines: | Engines: 2 x 2380 MTU Fuel consumption: 650lt/Hr Generators: 2 x 45kw Mitsubishi (New 2022) & 1 x 25kw Onan |
| JetSkis: | 2 |
| Flag: | Greek |
| SatTv: | Yes |
| 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: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | 220 |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | Yes |
| Guests Smokes: | in deck areas |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Commodore Prestige 5.3m |
| Dinghy hp: | 130hp Yamaha engine |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | 2 |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | 2 |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | 2 |
| Kayaks (2 Pax): | - |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Marinos Ritsoudis is a highly experienced Master Mariner with over 20 years in the yachting industry and 9 years of prior service in the Hellenic Navy. He holds an Unlimited Master's License and has successfully captained a wide range of private and charter vessels up to 45m, delivering exceptional guest experiences across the Mediterranean, Atlantic, and international waters.
Known for his hands-on leadership and guest-centric approach, Captain Ritsoudis excels in crew development, concierge services, refit management, and project coordination. He has consistently earned outstanding feedback from high-profile clients and charter agencies. With a background in naval operations, engineering, and electronic systems, he offers technical expertise alongside impeccable hospitality.
He speaks Greek and English.
CHIEF ENGINEER - Dimitrios Skotadis
Dimitrios is an experienced Able Seaman (AB) with service aboard Champion Jet and Ro-Ro passenger vessels. A graduate of Cosmos Naval Maritime High School, he combines solid maritime training with hands-on knowledge in navigation, ship operations, and passenger safety. He holds certifications including AB, SSO (Ship Security Officer), Proficiency in Rescue Boats, and Basic Training. Dimitrios is a disciplined, responsible, and hard-working seafarer with a background in special forces military service. Passionate about the sea, he brings strong teamwork, adaptability, and a positive attitude to every assignment. Additional experience includes water sports handling (Jet Ski, Tender – family business).
CHEF - Dimitrios Bamplekis
Chef Dimitrios is a highly skilled and adaptable Private Yacht Chef with solid culinary training and hands-on experience in both high-end restaurants and private yachting. A graduate of Le Monde Institute of Hotel and Tourism Studies, he has held key kitchen roles in prestigious establishments such as Delta Restaurant and Varoulko Seaside, and has served as a private chef aboard luxury yachts. Dimitrios brings a strong foundation in food safety, menu development, and team leadership, with expertise in both hot and cold kitchen operations. His background also includes large-scale catering experience and participation in advanced culinary seminars with renowned chefs.
STEWARDESS - Richel Pagunsan
Richel is a motivated and detail-oriented Housekeeping Stewardess with a solid background in hospitality and high-end restaurant service. TESDA-certified in Hospitality Management (NC II), she is skilled in room preparation, bed-making, table setting, and guest service. Known for her strong attention to detail, cleanliness standards, and dedication to customer satisfaction. Currently seeking to transition into the yachting industry, aiming to deliver exceptional onboard service and maintain a pristine and welcoming environment for guests.
STEWARDESS – Maria-Eleni Panteli
Maria-Eleni was born in 1999 in Athens, Greece. She holds a degree in Tourism & Hospitality Management. She has also attended Public Relations & Customer Service Training Seminars and Wine Seminars. Before joining the yachting industry, Maria-Eleni worked in high-end restaurants in Santorini. This is her fourth year onboard M/Y LADY RINA. She displays a high level of attention to detail and organization which are essential attributes for her role. She speaks Greek, English and German.
DECKHAND/SAILOR – Simeon Bourmas
Simeon is an experienced deck sailor with solid training and hands-on knowledge of maritime operations. He holds the required seafaring licenses and certificates, and has served on various vessels, contributing to navigation support, mooring operations, vessel maintenance, and safety drills.
He is known for his discipline, teamwork, and reliability at sea, and is seeking new opportunities to continue his maritime career in a structured and safety-focused crew environment.
High season (15th June- 15th September): 48.900€ per week + VAT 12% + APA 45%
Low season (All other months): 43.335€ per week + VAT 12% + APA 45%
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.
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
- : Power
- : 7.60 Metres
- : 1.85 Metres
- : 12
- : 2022
- : 1987
- : Baglietto
- : 17.5
- : 22
- : Engines: 2 x 2380 MTU Fuel consumption: 650lt/Hr Generators: 2 x 45kw Mitsubishi (New 2022) & 1 x 25kw Onan
- : Yes
- : 2
- : Yacht offers Rendezvous Diving only
- : Marinos Ritsoudis
- : Greek
- : Yes
| Accommodations | |
|---|---|
| Cabins: | 6 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 6 |
| Wash Basins: | - |
| Heads: | 7 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| Engines: 2 x 2380 MTU Fuel consumption: 650lt/Hr Generators: 2 x 45kw Mitsubishi (New 2022) & 1 x 25kw Onan | |
| Fuel Consumption: | 650 |
| Cruising Speed: | 17.5 |
| Max Speed: | 22US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2022 |
| 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: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | - |
| Bimini: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | yes |
| Minimum Age: | - |
| Generator: | 2 x 45 kw, 1 x 25 kw Onan |
| Inverter: | - |
| Voltages: | 220 |
| Water Maker: | - |
| Water Cap: | yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | in deck areas |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Commodore Prestige 5.3m |
| Dinghy hp: | 130hp Yamaha engine |
| Dinghy # pax: | 8 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | 2 |
| Wave Runners: | Yes |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | 2 |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | 2 |
| Kayaks (2 Pax): | - |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Marinos Ritsoudis is a highly experienced Master Mariner with over 20 years in the yachting industry and 9 years of prior service in the Hellenic Navy. He holds an Unlimited Master's License and has successfully captained a wide range of private and charter vessels up to 45m, delivering exceptional guest experiences across the Mediterranean, Atlantic, and international waters.
Known for his hands-on leadership and guest-centric approach, Captain Ritsoudis excels in crew development, concierge services, refit management, and project coordination. He has consistently earned outstanding feedback from high-profile clients and charter agencies. With a background in naval operations, engineering, and electronic systems, he offers technical expertise alongside impeccable hospitality.
He speaks Greek and English.
CHIEF ENGINEER - Dimitrios Skotadis
Dimitrios is an experienced Able Seaman (AB) with service aboard Champion Jet and Ro-Ro passenger vessels. A graduate of Cosmos Naval Maritime High School, he combines solid maritime training with hands-on knowledge in navigation, ship operations, and passenger safety. He holds certifications including AB, SSO (Ship Security Officer), Proficiency in Rescue Boats, and Basic Training. Dimitrios is a disciplined, responsible, and hard-working seafarer with a background in special forces military service. Passionate about the sea, he brings strong teamwork, adaptability, and a positive attitude to every assignment. Additional experience includes water sports handling (Jet Ski, Tender – family business).
CHEF - Dimitrios Bamplekis
Chef Dimitrios is a highly skilled and adaptable Private Yacht Chef with solid culinary training and hands-on experience in both high-end restaurants and private yachting. A graduate of Le Monde Institute of Hotel and Tourism Studies, he has held key kitchen roles in prestigious establishments such as Delta Restaurant and Varoulko Seaside, and has served as a private chef aboard luxury yachts. Dimitrios brings a strong foundation in food safety, menu development, and team leadership, with expertise in both hot and cold kitchen operations. His background also includes large-scale catering experience and participation in advanced culinary seminars with renowned chefs.
STEWARDESS - Richel Pagunsan
Richel is a motivated and detail-oriented Housekeeping Stewardess with a solid background in hospitality and high-end restaurant service. TESDA-certified in Hospitality Management (NC II), she is skilled in room preparation, bed-making, table setting, and guest service. Known for her strong attention to detail, cleanliness standards, and dedication to customer satisfaction. Currently seeking to transition into the yachting industry, aiming to deliver exceptional onboard service and maintain a pristine and welcoming environment for guests.
STEWARDESS – Maria-Eleni Panteli
Maria-Eleni was born in 1999 in Athens, Greece. She holds a degree in Tourism & Hospitality Management. She has also attended Public Relations & Customer Service Training Seminars and Wine Seminars. Before joining the yachting industry, Maria-Eleni worked in high-end restaurants in Santorini. This is her fourth year onboard M/Y LADY RINA. She displays a high level of attention to detail and organization which are essential attributes for her role. She speaks Greek, English and German.
DECKHAND/SAILOR – Simeon Bourmas
Simeon is an experienced deck sailor with solid training and hands-on knowledge of maritime operations. He holds the required seafaring licenses and certificates, and has served on various vessels, contributing to navigation support, mooring operations, vessel maintenance, and safety drills.
He is known for his discipline, teamwork, and reliability at sea, and is seeking new opportunities to continue his maritime career in a structured and safety-focused crew environment.
BREAKFAST
Greek cheese & meat platter
Bread variety
Scrambled eggs
Omelette
Homemade Greek pies
Homemade jams & pastries
Pancakes
Greek yogurt with honey & fresh fruits
Variety of cereals
Fresh juices
1st DAY
LUNCH
Fresh fish with herbs and Greek 'fava' ('Fava'is a dish made with yellow split peas pureed)
Sushi dolma! Marinated sardines in ricevinegar, cucumber, lemon-dill mayonnaise,sushi rice, grape leaves and fleur de sel
Mediterranean salad
DINNER
Greek traditional pasta beef casserole ('Giouvetsi')
Roasted vegetable medley
Fresh fruits with yogurt mousse
2nd DAY
LUNCH
Stuffed Vegetables ('Gemista' is a Greekstyle risotto with in-season vegetables)
Tzatziki dip
Spicy feta mousse dip
Authentic Greek salad ('Choriatiki')
DINNER
Rib-eye steak with caramelized onions
Quinoa salad
Apple ice-cream with biscuits andcaramel syrup
3rd DAY
LUNCH
Authentic Greek moussaka
Green salad with caramelized nuts,citrus fruits and manouri cheese
DINNER
Mushroom risotto
Prosciutto & melon salad with
balsamic vinaigrette
Tiramisu
4th DAY
LUNCH
Pancetta BBQ
Grilled vegetables
Greek saganaki cheese
DINNER
Sea bass en papillote
Crispy shrimps in kataifi crust
Flamed with squids' ink, salad octopus
Mille-feuille with ice cream
5th DAY
LUNCH
Greek souvlaki kebabs
Roast potato and rosemary
Grilled zucchini salad
DINNER
Stifàdo slow cooked beef tempúra, kokkàrionions purée with tomato sauce, red wineand mushrooms sauté
Caprese salad
White chocolate raspberry cheesecake
6th DAY
LUNCH
Spaghetti carbonara
Caesar salad with boiled chicken and kale
DINNER
Saint Jacques ceviche "a la polita", with peas, carrots,sweet and sour lime-mint vinaigrette
Baby arugula salad with Parmesan
Red wine poached pear filled with vanilla ice-cream
7th DAY
LUNCH
Grilled chicken with spicy marinade
Feta stuffed sweet potatoes
Beetroot salad
DINNER
Grilled mackerel
Balsamic lentil salad
Tomato tartar
Banoffee moelleux
High season (15th June- 15th September): 48.900€ per week + VAT 12% + APA 45%
Low season (All other months): 43.335€ per week + VAT 12% + APA 45%
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.
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.