ARIVA
Ariva is a stunning Alegria 67 by Fountaine Pajot, offering an exceptional blend of luxury, space, and performance. She accommodates up to 10 guests in five elegant cabins, including one spacious master suite and four double cabins, all with private en-suite facilities, ensuring maximum comfort and privacy for everyone on board. Based in Corfu and available for charters throughout the Ionian Sea, Ariva is attended by a professional crew of four dedicated to catering to every guest’s need. Her standout features include a relaxing jacuzzi on the foredeck, a hydraulic swimming platform for effortless access to the sea, and expansive deck spaces ideal for sunbathing, socializing, and al fresco dining in complete comfort.
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.
Galley up
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| ENGINES: 2 x VOLVO D6 480HP GENERATORS: GVI 17,5 kw low | |
| Fuel Consumption: | 140 |
| Cruising Speed: | 15 |
| Max Speed: | 19US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 9.84 Metres |
| Draft: | 1.15 Metres |
| Pax: | 10 |
| YearBuilt: | 2023 |
| Builder: | Fountaine Pajot |
| Engines: | ENGINES: 2 x VOLVO D6 480HP GENERATORS: GVI 17,5 kw low |
| JetSkis: | No |
| 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: | Yes |
| Sat Tv: | Wifi |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| 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: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Outside of the yacht |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 420SP |
| Dinghy hp: | 60HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Hydraulic aft swimming platfor |
| Boarding Ladder (Loc/Type): | Hydraulic aft gangway |
| Sailing Dinghy: | No |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Spiros is a highly experienced and trusted skipper with over 15 years in the yachting and charter industry. With more than 42,000 NM logged across the Mediterranean, he brings a calm, safety-first mentality and exceptional operational expertise to every charter. His background spans both sailing yachts and large power catamarans, giving him strong versatility and confidence in all conditions.
Having spent many years navigating the Ionian and wider Greek seas, Spiros combines deep local knowledge with an excellent understanding of guest expectations. He is known for his approachable leadership style, his discreet and professional presence onboard, and his ability to create a comfortable, relaxed environment for families, children, groups and VIP guests.
Before joining M/Y ARIVA as Captain, Spiros successfully managed and skippered several premium yachts, including the Nautitech 47 power catamaran “ZEUS.” His technical background is equally strong: he previously served as Chief Technical Fleet Manager for a large charter fleet, overseeing maintenance, inspections, repairs and safety compliance. This makes him exceptionally capable in troubleshooting, systems management and ensuring the vessel’s continuous readiness.
Spiros is also a certified sailing instructor, having trained numerous students in seamanship, navigation and onboard safety. Fluent in English and Greek, he communicates clearly and confidently with guests and crew alike.
A dedicated professional, a skilled mariner and a reliable leader, Captain Spiros offers guests a smooth, secure and enjoyable charter experience, always with attention to detail and a warm, welcoming approach.
Chef: Spiros Bakaniaris
Spiros is a highly experienced chef with over 20 years in professional gastronomy, specializing in refined Mediterranean cuisine with Greek, Italian, and Turkish influences, enhanced by modern and Asian-inspired techniques. With experience in private yachting and high-end international restaurants, he excels at creating bespoke menus tailored to charter guests’ preferences, dietary requirements, and expectations. Detail-oriented and highly organized, Spiridon maintains impeccable standards of hygiene and provisioning while managing budgets efficiently. Calm under pressure and a strong team player, he is dedicated to delivering elegant, memorable dining experiences that elevate the overall luxury charter experience.
Stewardess: Fiona Kubin
Fiona is a professional yacht hostess with a unique background in marine biology, bringing both scientific insight and exceptional guest service to every voyage. With extensive experience in charter hospitality, yacht delivery, and base operations supporting a fleet of 20 yachts, she has logged over 2,000 nautical miles and understands the full spectrum of yacht operations. Her skill set spans fine dining service, creative onboard cuisine, and meticulous yacht preparation, ensuring every detail of a guest’s experience is flawless. Known for her warm, attentive approach, Fiona thrives in dynamic maritime environments, seamlessly balancing high-standard service with team collaboration. She is multilingual, speaking English, Greek, German, Czech, and French, allowing her to connect effortlessly with guests from diverse backgrounds and enhance their onboard experience. Fiona’s combination of professional hospitality expertise, operational knowledge, and passion for the sea makes her an invaluable member of the Ariva crew, dedicated to delivering memorable journeys on every charter.
Deckhand: Daniel Andrasi
Daniel is an experienced and highly motivated deckhand with over 8,000 nautical miles of hands-on seamanship aboard classic sailing yachts, catamarans, and racing vessels ranging from 37’ to 52’. With a strong background in both cruising and competitive sailing — including participation in the Ionian Championship and deliveries between North Africa and Greece — he brings solid expertise in vessel handling, watchkeeping, and tender driving. Daniel is also skilled in comprehensive winter maintenance across multi-vessel fleets, with practical experience in windlass servicing, engine checks, plumbing systems, sail handling, and general repairs. Customer-oriented and calm under pressure, he is committed to maintaining safety, cleanliness, and a positive onboard atmosphere, consistently demonstrating a professional mindset, strong work ethic, and the ability to respond confidently in challenging situations.
Breakfast
Selection of puff pastries
Greek delicacies
French toast
Strain Greek yogurt and cream cheese
High-quality honey and biological jams
A Variety of freshly-baked bread
Omelets, fried eggs
Cakes
Crepes and pancakes
Day 1
Welcome drink: mimosa pink lemonade
Lunch
Starter
Gazpacho soup, tomato-granate, apple, and kefir cream
Second
Sea urchin nigiri with tomato chutney, nori, and hijiki seaweed lime foam
Main
Red mullet filled with fennel cream cheese and Greek herbs with summer veggies
Dinner
Starter
Prawn soup with crispy chili and garlic
Second
Bruschetta with slow-roasted cherry tomatoes and ricotta
Main
Linguini pesto roso roasted pine nuts, Sirloin steak, Madagascar garden veggies “ladolemono.”
Dessert
Ravani cake with maple seed syrup
Day 2
Lunch
Starter
Cured sardines aioli mayo pickled pink ginger
Second
Superfood salad, quinoa, avocado, blood orange dressing
Main
Chicken thigh, Korean BBQ, fresh onion, sesame, hoisin sauce
Dinner
Starter
Green beans, extra creamy soup, dill tops, and glass noodle chips
Second
Zucchini fritters and yogurt herbal dip
Main
Roasted prawns, garlic and chili, toasted bread
, Risotto ala norma –tomato ricotta, eggplant
Dessert
“Glyko koutaliou” watermelon
Day 3
Lunch
Starter
Yogurt miso soup with cucumber, black sesame
Second
Arancini fried rice, cheesy croquettes
Main
Tuna tataki yakisoba noodles
Dessert
Quesillo flan
Dinner
Starter
Lemony leek celeriac soup
Second
Panzanella salad with heirloom tomatoes
Main
Octopus with tomato stew potatoes and artichoke
Dessert
Pistachio baklava and mascarpone
Day 4
Lunch
Starter
Corn cream soup
Second
Caesar salad chicken poached eggs
Main
Portobello filled with bulgur smoked pork and Greek pecorino
Dessert
Affogato strong espresso shot vanilla ice cream
Dinner
Starter
Feta cheese in crust with honey and sesame
Second
Dakos Cretan salad Chargrilled anchovies kalamata olives cappers
Main
Lamb chops with salsa verde, agro dolce peppers, fennel seeds, Chimichurri
Dessert
Dark chocolate crème orange compote
Day 5
Lunch
Starter
Zucchini soup with mussels
Second
Beluga lentil salad, passion fruit, fennel, citrus fruit dressing
Main
Braised mutton wide noodles Morne sauce
Dessert
Quesillo flan
Dinner
Starter
“Galotiri” croquette
Second
Melon, prosciutto, and Parmesan salad
Main
Porcini mushroom risotto and Parmesan biscuit
Dessert
Panacota strawberry strawberries textures
Day 6
Lunch
Starter
Greek Ceviche red mullet, olives, hot green peppers, capers, and lime
Salad
Chili con carne, avocado, lettuce, pickled onions
Main
Gilthead Sea bream, grilled greens “Horta” and lemon dressing
Dessert
Bread pudding, white chocolate sauce, red fruit
Dinner
Starter
Clams with butter and’ nduja sausage
Main
Ribeye, potato gratin, balsamic roasted red onions, thyme
Dessert
Kunefe Dubai chocolate
Day 7
Lunch
Starter
Trahanoto sofrito with calamari
Second
Greek modern salad feta muse slow roasted cherry tomatoes
Orzo shrimp feta crumbles pine nuts
Dessert
Basque cheesecake
Dinner
Starter
Tuna tartar, black mayo, cappers, wasabi, seaweed
Second
Beetroot in different textures, gorgonzola cheese, and poached pear
Main
Sea bass kleftiko roasted in baking paper with veggies and herbs
Dessert
Tiramisu “tsoureki” with salted caramel
Period A (July-August) EURO 48,000/week
Period B (June - Sept) EURO 43,000/week
Period C (October - May) EURO 34,000/week
Plus 12% VAT + APA 30%
Charters for less than a week are only available upon request and the 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.
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
- : 9.84 Metres
- : 1.15 Metres
- : 10
- : 2023
- : Fountaine Pajot
- : 15
- : 19
- : ENGINES: 2 x VOLVO D6 480HP GENERATORS: GVI 17,5 kw low
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Spiros Kolovos
- : Greek
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 6 |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| ENGINES: 2 x VOLVO D6 480HP GENERATORS: GVI 17,5 kw low | |
| Fuel Consumption: | 140 |
| Cruising Speed: | 15 |
| Max Speed: | 19US 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: | Yes |
| Sat Tv: | Wifi |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | Outside of the yacht |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 420SP |
| Dinghy hp: | 60HP |
| Dinghy # pax: | 5 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Hydraulic aft swimming platfor |
| Boarding Ladder (Loc/Type): | Hydraulic aft gangway |
| Sailing Dinghy: | No |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Spiros is a highly experienced and trusted skipper with over 15 years in the yachting and charter industry. With more than 42,000 NM logged across the Mediterranean, he brings a calm, safety-first mentality and exceptional operational expertise to every charter. His background spans both sailing yachts and large power catamarans, giving him strong versatility and confidence in all conditions.
Having spent many years navigating the Ionian and wider Greek seas, Spiros combines deep local knowledge with an excellent understanding of guest expectations. He is known for his approachable leadership style, his discreet and professional presence onboard, and his ability to create a comfortable, relaxed environment for families, children, groups and VIP guests.
Before joining M/Y ARIVA as Captain, Spiros successfully managed and skippered several premium yachts, including the Nautitech 47 power catamaran “ZEUS.” His technical background is equally strong: he previously served as Chief Technical Fleet Manager for a large charter fleet, overseeing maintenance, inspections, repairs and safety compliance. This makes him exceptionally capable in troubleshooting, systems management and ensuring the vessel’s continuous readiness.
Spiros is also a certified sailing instructor, having trained numerous students in seamanship, navigation and onboard safety. Fluent in English and Greek, he communicates clearly and confidently with guests and crew alike.
A dedicated professional, a skilled mariner and a reliable leader, Captain Spiros offers guests a smooth, secure and enjoyable charter experience, always with attention to detail and a warm, welcoming approach.
Chef: Spiros Bakaniaris
Spiros is a highly experienced chef with over 20 years in professional gastronomy, specializing in refined Mediterranean cuisine with Greek, Italian, and Turkish influences, enhanced by modern and Asian-inspired techniques. With experience in private yachting and high-end international restaurants, he excels at creating bespoke menus tailored to charter guests’ preferences, dietary requirements, and expectations. Detail-oriented and highly organized, Spiridon maintains impeccable standards of hygiene and provisioning while managing budgets efficiently. Calm under pressure and a strong team player, he is dedicated to delivering elegant, memorable dining experiences that elevate the overall luxury charter experience.
Stewardess: Fiona Kubin
Fiona is a professional yacht hostess with a unique background in marine biology, bringing both scientific insight and exceptional guest service to every voyage. With extensive experience in charter hospitality, yacht delivery, and base operations supporting a fleet of 20 yachts, she has logged over 2,000 nautical miles and understands the full spectrum of yacht operations. Her skill set spans fine dining service, creative onboard cuisine, and meticulous yacht preparation, ensuring every detail of a guest’s experience is flawless. Known for her warm, attentive approach, Fiona thrives in dynamic maritime environments, seamlessly balancing high-standard service with team collaboration. She is multilingual, speaking English, Greek, German, Czech, and French, allowing her to connect effortlessly with guests from diverse backgrounds and enhance their onboard experience. Fiona’s combination of professional hospitality expertise, operational knowledge, and passion for the sea makes her an invaluable member of the Ariva crew, dedicated to delivering memorable journeys on every charter.
Deckhand: Daniel Andrasi
Daniel is an experienced and highly motivated deckhand with over 8,000 nautical miles of hands-on seamanship aboard classic sailing yachts, catamarans, and racing vessels ranging from 37’ to 52’. With a strong background in both cruising and competitive sailing — including participation in the Ionian Championship and deliveries between North Africa and Greece — he brings solid expertise in vessel handling, watchkeeping, and tender driving. Daniel is also skilled in comprehensive winter maintenance across multi-vessel fleets, with practical experience in windlass servicing, engine checks, plumbing systems, sail handling, and general repairs. Customer-oriented and calm under pressure, he is committed to maintaining safety, cleanliness, and a positive onboard atmosphere, consistently demonstrating a professional mindset, strong work ethic, and the ability to respond confidently in challenging situations.
Breakfast
Selection of puff pastries
Greek delicacies
French toast
Strain Greek yogurt and cream cheese
High-quality honey and biological jams
A Variety of freshly-baked bread
Omelets, fried eggs
Cakes
Crepes and pancakes
Day 1
Welcome drink: mimosa pink lemonade
Lunch
Starter
Gazpacho soup, tomato-granate, apple, and kefir cream
Second
Sea urchin nigiri with tomato chutney, nori, and hijiki seaweed lime foam
Main
Red mullet filled with fennel cream cheese and Greek herbs with summer veggies
Dinner
Starter
Prawn soup with crispy chili and garlic
Second
Bruschetta with slow-roasted cherry tomatoes and ricotta
Main
Linguini pesto roso roasted pine nuts, Sirloin steak, Madagascar garden veggies “ladolemono.”
Dessert
Ravani cake with maple seed syrup
Day 2
Lunch
Starter
Cured sardines aioli mayo pickled pink ginger
Second
Superfood salad, quinoa, avocado, blood orange dressing
Main
Chicken thigh, Korean BBQ, fresh onion, sesame, hoisin sauce
Dinner
Starter
Green beans, extra creamy soup, dill tops, and glass noodle chips
Second
Zucchini fritters and yogurt herbal dip
Main
Roasted prawns, garlic and chili, toasted bread
, Risotto ala norma –tomato ricotta, eggplant
Dessert
“Glyko koutaliou” watermelon
Day 3
Lunch
Starter
Yogurt miso soup with cucumber, black sesame
Second
Arancini fried rice, cheesy croquettes
Main
Tuna tataki yakisoba noodles
Dessert
Quesillo flan
Dinner
Starter
Lemony leek celeriac soup
Second
Panzanella salad with heirloom tomatoes
Main
Octopus with tomato stew potatoes and artichoke
Dessert
Pistachio baklava and mascarpone
Day 4
Lunch
Starter
Corn cream soup
Second
Caesar salad chicken poached eggs
Main
Portobello filled with bulgur smoked pork and Greek pecorino
Dessert
Affogato strong espresso shot vanilla ice cream
Dinner
Starter
Feta cheese in crust with honey and sesame
Second
Dakos Cretan salad Chargrilled anchovies kalamata olives cappers
Main
Lamb chops with salsa verde, agro dolce peppers, fennel seeds, Chimichurri
Dessert
Dark chocolate crème orange compote
Day 5
Lunch
Starter
Zucchini soup with mussels
Second
Beluga lentil salad, passion fruit, fennel, citrus fruit dressing
Main
Braised mutton wide noodles Morne sauce
Dessert
Quesillo flan
Dinner
Starter
“Galotiri” croquette
Second
Melon, prosciutto, and Parmesan salad
Main
Porcini mushroom risotto and Parmesan biscuit
Dessert
Panacota strawberry strawberries textures
Day 6
Lunch
Starter
Greek Ceviche red mullet, olives, hot green peppers, capers, and lime
Salad
Chili con carne, avocado, lettuce, pickled onions
Main
Gilthead Sea bream, grilled greens “Horta” and lemon dressing
Dessert
Bread pudding, white chocolate sauce, red fruit
Dinner
Starter
Clams with butter and’ nduja sausage
Main
Ribeye, potato gratin, balsamic roasted red onions, thyme
Dessert
Kunefe Dubai chocolate
Day 7
Lunch
Starter
Trahanoto sofrito with calamari
Second
Greek modern salad feta muse slow roasted cherry tomatoes
Orzo shrimp feta crumbles pine nuts
Dessert
Basque cheesecake
Dinner
Starter
Tuna tartar, black mayo, cappers, wasabi, seaweed
Second
Beetroot in different textures, gorgonzola cheese, and poached pear
Main
Sea bass kleftiko roasted in baking paper with veggies and herbs
Dessert
Tiramisu “tsoureki” with salted caramel
Period A (July-August) EURO 48,000/week
Period B (June - Sept) EURO 43,000/week
Period C (October - May) EURO 34,000/week
Plus 12% VAT + APA 30%
Charters for less than a week are only available upon request and the 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.
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.
