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ELLY

€34,000 - €47,000 / WEEK
ELLY - 4
Jacuzzi on deck
ELLY - 5
Aft cockpit area
ELLY - 6
Master cabin
ELLY - 7
Master bathroom
ELLY - 8
Guest cabin
ELLY - 9
Guest cabin desk area and bathroom
ELLY - 10
Hydraulic platform and toy selection
ELLY - 11
Fore deck
ELLY - 12
Flybridge area
ELLY - 13
Sunbeds on flybridge
ELLY - 14
Volleyball court on foredeck
ELLY - 15
Cockpit full view
ELLY - 16
Foredeck seating area
ELLY - 17
Fore deck sun bathing beds
ELLY - 18
Upper deck area - Gym equipment
ELLY - 19
Upper deck area - Gym equipment
ELLY - 20
ELLY - 21
ELLY - 22
ELLY - 23
ELLY - 24
ELLY - 25
ELLY - 26
ELLY - 27
ELLY - 28
ELLY - 29
ELLY - 30
ELLY - 31
ELLY - 32
ELLY - 33
ELLY - 34
ELLY - 35
ELLY - 36
ELLY - 37
ELLY - 38

M/Y ELLY redefines luxury at sea. and is recognized for their elegance and performance. M/Y ELLY is perfect for lengthy trips, cruises, or hosting guests. She has 2 x 550 hp engine and 4000 litres of fuel give it a range of 1700 nautical miles. Elegant and inventive, M/Y ELLY offers a state-of-the-art living environment. This luxury power catamaran's rounded, asymmetrical lines exude courage. Its volumes are cleverly designed and large. Enjoy the 36m2 cockpit and lounge. Sunbathing places, a griddle-equipped kitchen, and a large lobby. Dream of the unachievable on the 32 m2 Flybridge or relax in the front lounge jacuzzi. M/Y ELLY is spectacular because to its sophisticated and private 5-star lounge, and beautiful interior offers an endless perspective. Her owner's suite offers a 22-m2 private apartment is fitted with a huge dressing room and an Italian-style bathroom with an Italian-style bathroom with two finely designed washbasins to give all the distinction you can imagine to your outings at sea. Awards: * 1st Place Diamond Category, CYBA Designer Water Competition, EMMYS 2024

One master cabin with queen size bed (size between queen and king bed), 3 double cabins with queen size bed all with private facilities.

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: 3
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
2 X Cummins 550 HP 2 X Generators (Onan 29KW & 19KW) 2 X watermarker
Fuel Consumption: 140
Cruising Speed: 16
Max Speed: 19US Gall/Hr
Details
Type: Cat
Beam: 32.3 Feet
Draft: 5.58 Feet
Pax: 8
YearBuilt: 2023
Builder: Fountaine Pajot
Engines: 2 X Cummins 550 HP 2 X Generators (Onan 29KW & 19KW) 2 X watermarker
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: Laptop
Printer
Wi-Fi unlimited
Camcorder: -
Books: -
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes (2)
Special Diets: Yes
Kosher: No
BBQ: Yes
Minimum Age: -
Inverter: Yes
Voltages: 220/12
Water Maker: Yes (2)
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: on deck only
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Highfield sport 4,20M
Dinghy hp: 70
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: 2
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: Yes
Swim Platform: yes
Boarding Ladder (Loc/Type): aft - hydraulic
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Giorgos Benis
Nation: Greek
Born: 1966
Languages: English and Greek
Chef
Konstantinos Chasiotis
Nation: Greek
Captain: Giorgos Benis

George is an experienced maritime professional holding an MCA/RYA Yacht Master Offshore certification up to 200GT, along with a Motor Boat Operator license. With over 30 years of expertise in the yacht charter industry in Greece, George has navigated more than 100,000 nautical miles. His career began in 1995, specializing in high-performance boats for charter.
Growing up in a coastal town, George developed a passion for sailing from a young age, starting at six years old. In 1988, he completed postgraduate studies in mechanical engineering and served in the navy, contributing to his comprehensive understanding of marine operations.
George's diverse background includes several years of instructing in nautical clubs, where he taught offshore sailing and diesel engines. In 2010, he and his older brother founded the Offshore Sailing Training Center in Volos, named after their legendary sailing boat, Himera.
For the past five years, George has dedicated his expertise exclusively to crewed charters. A proud father of four young boys, he is fluent in both Greek and English, adding effective communication to his list of skills.

Previous Yacht: Aether


Chef Konstantinos Chasiotis

Born in 1991, Chef Konstantinos is a seasoned professional with over a decade of experience in various restaurants across Greece, its islands, and Germany. His culinary journey began in 2013 as a barista, where his passion for the service industry blossomed, leading him to pursue a career as a cook. In 2019, he earned a Bachelor's degree in Culinary Arts and has since ascended the ranks from cook to Sous Chef, Chef de Cuisine, and now Executive Chef. His responsibilities include planning and directing food preparation, modifying menus to meet quality standards and different preferences, estimating food requirements and costs, and supervising kitchen staff. Konstantinos is renowned for creating high-quality dishes that excel in both appearance and taste, and he excels in inventory tracking and ordering supplies. He has participated in numerous seminars and masterclasses, specializing in fish preparation, fermentations, and slow cooking, with a particular focus on Greek cuisine. A highlight of his career was his participation in the Greek TV show Masterchef, where he ranked among the top 15 contestants. Known for his communicative and team-oriented personality, creative-critical thinking, and adaptive character, Konstantinos is proficient in meal preparation, initiative, flexibility, attention to detail, and menu writing. Even though that this will be his first time working on a yacht, he embraces the challenge and is excited and eager to create memorable culinary experiences for his guests on board. He speaks both Greek and English.


Stewardess/Deckhand: TBA

Breakfast Options

Smoked Salmon & Cream Cheese Bagels - Served with capers, red onion, and fresh dill.
Eggs Benedict - Poached eggs, hollandaise sauce, and choice of smoked salmon, ham, or spinach on an English muffin.
Omelet Station - Customizable with cheese, mushrooms, tomatoes, bell peppers, spinach, smoked salmon, or ham.
French Toast or Belgian Waffles - Served with fresh berries, whipped cream, and maple syrup.

Healthy & Light

Greek Yogurt Parfaits - Layers of granola, honey, and fresh tropical fruits.
Avocado Toast - With poached egg, cherry tomatoes, and microgreens on artisan bread.
Smoothie Bowls - Acai or tropical fruit base topped with granola, nuts, and coconut flakes.
Chia Pudding - Made with coconut milk, vanilla, and fresh berries.

Fresh & Refreshing

Fresh Fruit Platters - Pineapple, mango, papaya, berries, grapes, and passionfruit.
Cold Pressed Juices & Smoothies - Options like green detox, tropical mango, or berry blast.
Espresso Bar & Teas - Cappuccinos, lattes, matcha, and herbal teas.

For a Hearty Appetite

Steak & Eggs - Grilled beef tenderloin with sunny-side-up eggs and roasted potatoes.
Breakfast Burritos - Scrambled eggs, cheese, bacon, and avocado wrapped in a soft tortilla.
Shakshuka - Spiced tomato and pepper stew with poached eggs and crusty bread.
Classic English Breakfast - Scrambled eggs, bacon, sausage, baked beans, mushrooms, and grilled tomatoes.

Greek Specialties

Omelette with Anthotyro Cheese & Thyme – Served with Zea bread and confit tomato.
Greek Yogurt with Honey & Petimezi – Topped with walnuts and crunchy carob pieces.
Freshly Squeezed Orange Juice.
Summery Strapatsada with Feta & Basil – Served with toasted sourdough bread.
Smoothie with Greek Yogurt, Strawberries & Basil.
Homemade Granola Bar with Carob, Tahini & Dried Fruits.
Oat Flour Pancakes with Flower Honey & Greek Yogurt.
Open-Faced Sandwich with Halkidiki Avocado, Katiki Domokou Cheese & Roasted Sesame.
Smoked Salmon on Barley Rusk with Feta Cream & Capers.
Greek-style Pancakes with Blossom Honey & Lemon Zest.
Greek Benedict with feta cheese, spinach, smoked bacon, and hollandaise sauce.

DAY 1

Lunch

Octopus with aged vinegar, extra virgin olive oil and fresh herbs
Greek salad with olive soil, carob croutons, tomatoes, capers, onions, peppers and Greek feta cheese
Linguine kakavia with salicorns, cherry tomatoes, saffron, cooked in kakavia sauce and served with sea bream tartar and caviar
Fresh fruit salad with yogurt mousse

Dinner

Shrimp tartar with lecce de Tigre sauce and pickled onions
Potato salad with smoked eel, pickled onions, aromatised panko with lime, homemade smoked mayonnaise and capers from Paros
Whole fish catch of the day slow cooked in salt crust with fresh herbs, wine and lemon parsley sauce
Tiramisu with bitter almond liquor

DAY 2

Lunch

Grilled peppers from Florina stuffed with Cretan anthotyro cheese, fresh herbs and roasted almonds
Mix green salad with pomegranate, avocado, sunflower seed and mustard dressing
Stuffed squid with rice, herbs and feta cheese served with steamed vegetables
Orange pie with peanut ice cream and fresh berries

Dinner

Imam aubergine with tomato marmalade aromatized with cumin, feta cheese snow, picked shallots and cumin oil
Beetroot salad with homemade aged vinegar from beetroot, fresh rocket, sour apple, grapes, goat cheese and walnuts
Iberic pork with wheat cooked like risotto, with cream of dried plums, fresh vanilla fruit, roasted hazelnuts and Mykonian dark beet sauce
Chocolate trunk with butter biscuit and salted caramel foam

DAY 3

Lunch

Dolma, stuffed vine leaves with rice, meat sauce and herbs with egg lemon sauce
Green bean salad with cold tomato sauce, fresh mint, aged Cretan cheese, roasted sesame and sesame oil
Dry aged ribeye from Greek cow with bearnaise sauce and sweet potato puree

Banana dessert with biscuit, caramel and whipped cream

Dinner

Grilled mushrooms with Parmesan flakes and aged balsamic glaze
Green salad with pear, blue cheese, walnuts and honey dressing
Chicken balotine with Epirus coppa crust, stuffed with Cretan anthotyro, peanuts from Aegina and bell peppers, served with carrot puree and chicken brown sauce
Salted caramel ice cream with apple crumble

DAY 4

Lunch

Santorinian fava with saffron, caramelized onions, smoked eel and orange zest
Caprese salad with sliced tomato, mozzarella cheese, homemade pesto with avocado and basil leaves
Salmon fillet with herb crust, served with pea and sour apple puree, fermented cherry tomatoes and citrus sauce
Greek traditional rice pudding with cinnamon air

Dinner

Tomato puffers with yogurt, fresh herbs sauce and aioli
Quinoa salad with rocket, pomegranate, pumpkin seeds, corn, gruyere cheese, cherry tomatoes and lime dressing
Seafood giouvetsi (Greek orzo casserole) with shrimps, tomato sauce bisque and lime zest
Lava cake with vanilla Madagascar ice cream and butter caramel

DAY 5

Lunch

Smoked mackerel with marinated sliced tomatoes and extra virgin olive oil
Dakos salad with minced tomato, capers, anthotyro cheese, extra virgin olive oil and balsamic glaze
Grouper fillet with baby carrots, cherry tomatoes and salicorn fricassee
Quince spoon dessert with Greek yogurt mousse

Dinner

Greek salad
Greek BBQ night
Chocolate mousse with chocolate soil and fresh strawberries

DAY 6

Lunch

Seafood saganaki with mussels, shrimps, tomato sauce bisque and feta cheese
Beluga lentil salad with shrimps, grilled vegetables, fresh mint and aged vinegar dressing

Octopus with short pasta (macaroni) in tomato sauce and basil olive oil
Rose crème brûlée with salty caramel and apple crumble

Dinner

Zucchini tempura with roasted sesame seeds and tzatziki with avocado
Salad with rocket, sundried tomatoes, pecorino romano cheese, dry nuts and aged vinegar with miso dressing
Slow cooked beef with wild mushrooms, teriyaki sauce, shallots and truffle, and potato puree aromatized with garlic, rosemary and smashed feta cheese
Cannoli stuffed with Dubai chocolate, peanuts and caramel

DAY 7

Lunch

Feta cheese in pastry filo with honey and roasted sesame
Green salad with talagani cheese from Messinia, dry figs, fresh berries, pasteli and soya dressing
Lobster spaghetti with tomato sauce, cherry tomatoes, bisque infused with ouzo, fresh herbs, lime and basil oil
Ekmek tsoureki with chocolate namelaka, raspberry coulis, strawberries and vanilla Madagascar ice cream

Dinner

Wagyu beef tataki with extra virgin olive oil from white spring truffle, aged gruyere from Naxos, capers and roasted hazelnuts
Burrata cheese salad with cherry tomatoes, carob croutons, strawberry and mint dressing, and peanut pesto
Wagyu beef ribeye steak with grilled king oyster, corn with miso foam and demi-glace sauce infused with thymeWhite caramelized chocolate panna cotta with mango sorbet, fresh fruit and chocolate soil

Client Comments September 2024
21/09/2024-29/09/2024
Client Comments September 2024
21/09/2024-29/09/2024
Client Comments September 2024
06/09/2024-20/09/2024
Client Comments September 2024
06/09/2024-20/09/2024
Client Comments September 2024
06/09/2024-20/09/2024
Client Comments August 2024
29/08/2024-05/09/2024
Client Comments August 2024
29/08/2024-05/09/2024
Client Comments August 2024
19/08/2024-28/08/2024
Client Comments July 2024
25/07/2024-08/08/2024
Client Comments July 2024
25/07/2024-08/08/2024
Client Comments July 2024
17/07/2024-24/07/2024
Client Comments July 2024
17/07/2024-24/07/2024
Client Comments July 2024
01/07/2024-08/07/2024
Client Comments July 2024
01/07/2024-08/07/2024
Client Comments June 2024
23/06/2024-30/06/2024
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23/06/2024-30/06/2024
Client Comments June 2024
15/06/2024-22/06/2024
Client Comments June 2024
15/06/2024-22/06/2024
Client Comments May 2024
18/05/2024-25/05/2024
Clients Comments 2024
18/05/2024-25/05/2024
Client Comments March 2024
22/03/2024-26/03/2024
Client Comments March 2024
22/03/2024-26/03/2024
Client Comments March 2024
22/03/2024-26/03/2024
Client Comments September 2023
22/09/2023-29/09/2023
Client Comments September 2023
22/09/2023-29/09/2023
Client Comments September 2023
22/09/2023-29/09/2023
Client Comments September 2023
04/09/2023-11/09/2023
Client Comments September 2023
04/09/2023-11/09/2023
Client Comments September 2023
04/09/2023-11/09/2023
Client Comments August 2023
09/08/2023 - 16/08/2023
Client Comments August 2023
09/08/2023 - 16/08/2023
Client Comments August 2023
09/08/2023 - 16/08/2023
Client Comments August 2023
09/08/2023 - 16/08/2023
Client Comments July 2023
30/07/2023 - 06/08/2023
Client Comments July 2023
30/07/2023 - 06/08/2023
Client Comments July 2023
15/07/2023 - 22/07/2023
Client Comments July 2023
15/07/2023 - 22/07/2023
Rates are Plus Expenses
RATES
Period A (July-August) EURO 47000/week
Period B (June - Sept) EURO 43000/week
Period C (October - May) EURO 34000/week
Plus VAT 6,5% + APA 25%

FUEL CONSUMPTION 90 - 140 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.
Summer Base Port: ATHENS
Summer Operating Area: Greece

Winter Base Port: Upon REQUEST
Winter Operating Area: Greece

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
  • : 32.3 Feet
  • : 5.58 Feet
  • : 8
  • : 2023
  • : Fountaine Pajot
  • : 16
  • : 19
  • : 2 X Cummins 550 HP 2 X Generators (Onan 29KW & 19KW) 2 X watermarker
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Giorgos Benis
  • : Greek
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: 5
Heads: 4
Electric Heads: 4
Engine Details
2 X Cummins 550 HP 2 X Generators (Onan 29KW & 19KW) 2 X watermarker
Fuel Consumption: 140
Cruising Speed: 16
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: Laptop
Printer
Wi-Fi unlimited
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes (2)
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: yes
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: 220/12
Water Maker: Yes (2)
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: on deck only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Highfield sport 4,20M
Dinghy hp: 70
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: 2
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: Yes
Swim Platform: yes
Boarding Ladder (Loc/Type): aft - hydraulic
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Giorgos Benis
Nation: Greek
Born: 1966
Languages: English and Greek
Chef
Konstantinos Chasiotis
Nation: Greek
Captain: Giorgos Benis

George is an experienced maritime professional holding an MCA/RYA Yacht Master Offshore certification up to 200GT, along with a Motor Boat Operator license. With over 30 years of expertise in the yacht charter industry in Greece, George has navigated more than 100,000 nautical miles. His career began in 1995, specializing in high-performance boats for charter.
Growing up in a coastal town, George developed a passion for sailing from a young age, starting at six years old. In 1988, he completed postgraduate studies in mechanical engineering and served in the navy, contributing to his comprehensive understanding of marine operations.
George's diverse background includes several years of instructing in nautical clubs, where he taught offshore sailing and diesel engines. In 2010, he and his older brother founded the Offshore Sailing Training Center in Volos, named after their legendary sailing boat, Himera.
For the past five years, George has dedicated his expertise exclusively to crewed charters. A proud father of four young boys, he is fluent in both Greek and English, adding effective communication to his list of skills.

Previous Yacht: Aether


Chef Konstantinos Chasiotis

Born in 1991, Chef Konstantinos is a seasoned professional with over a decade of experience in various restaurants across Greece, its islands, and Germany. His culinary journey began in 2013 as a barista, where his passion for the service industry blossomed, leading him to pursue a career as a cook. In 2019, he earned a Bachelor's degree in Culinary Arts and has since ascended the ranks from cook to Sous Chef, Chef de Cuisine, and now Executive Chef. His responsibilities include planning and directing food preparation, modifying menus to meet quality standards and different preferences, estimating food requirements and costs, and supervising kitchen staff. Konstantinos is renowned for creating high-quality dishes that excel in both appearance and taste, and he excels in inventory tracking and ordering supplies. He has participated in numerous seminars and masterclasses, specializing in fish preparation, fermentations, and slow cooking, with a particular focus on Greek cuisine. A highlight of his career was his participation in the Greek TV show Masterchef, where he ranked among the top 15 contestants. Known for his communicative and team-oriented personality, creative-critical thinking, and adaptive character, Konstantinos is proficient in meal preparation, initiative, flexibility, attention to detail, and menu writing. Even though that this will be his first time working on a yacht, he embraces the challenge and is excited and eager to create memorable culinary experiences for his guests on board. He speaks both Greek and English.


Stewardess/Deckhand: TBA

Breakfast Options

Smoked Salmon & Cream Cheese Bagels - Served with capers, red onion, and fresh dill.
Eggs Benedict - Poached eggs, hollandaise sauce, and choice of smoked salmon, ham, or spinach on an English muffin.
Omelet Station - Customizable with cheese, mushrooms, tomatoes, bell peppers, spinach, smoked salmon, or ham.
French Toast or Belgian Waffles - Served with fresh berries, whipped cream, and maple syrup.

Healthy & Light

Greek Yogurt Parfaits - Layers of granola, honey, and fresh tropical fruits.
Avocado Toast - With poached egg, cherry tomatoes, and microgreens on artisan bread.
Smoothie Bowls - Acai or tropical fruit base topped with granola, nuts, and coconut flakes.
Chia Pudding - Made with coconut milk, vanilla, and fresh berries.

Fresh & Refreshing

Fresh Fruit Platters - Pineapple, mango, papaya, berries, grapes, and passionfruit.
Cold Pressed Juices & Smoothies - Options like green detox, tropical mango, or berry blast.
Espresso Bar & Teas - Cappuccinos, lattes, matcha, and herbal teas.

For a Hearty Appetite

Steak & Eggs - Grilled beef tenderloin with sunny-side-up eggs and roasted potatoes.
Breakfast Burritos - Scrambled eggs, cheese, bacon, and avocado wrapped in a soft tortilla.
Shakshuka - Spiced tomato and pepper stew with poached eggs and crusty bread.
Classic English Breakfast - Scrambled eggs, bacon, sausage, baked beans, mushrooms, and grilled tomatoes.

Greek Specialties

Omelette with Anthotyro Cheese & Thyme – Served with Zea bread and confit tomato.
Greek Yogurt with Honey & Petimezi – Topped with walnuts and crunchy carob pieces.
Freshly Squeezed Orange Juice.
Summery Strapatsada with Feta & Basil – Served with toasted sourdough bread.
Smoothie with Greek Yogurt, Strawberries & Basil.
Homemade Granola Bar with Carob, Tahini & Dried Fruits.
Oat Flour Pancakes with Flower Honey & Greek Yogurt.
Open-Faced Sandwich with Halkidiki Avocado, Katiki Domokou Cheese & Roasted Sesame.
Smoked Salmon on Barley Rusk with Feta Cream & Capers.
Greek-style Pancakes with Blossom Honey & Lemon Zest.
Greek Benedict with feta cheese, spinach, smoked bacon, and hollandaise sauce.

DAY 1

Lunch

Octopus with aged vinegar, extra virgin olive oil and fresh herbs
Greek salad with olive soil, carob croutons, tomatoes, capers, onions, peppers and Greek feta cheese
Linguine kakavia with salicorns, cherry tomatoes, saffron, cooked in kakavia sauce and served with sea bream tartar and caviar
Fresh fruit salad with yogurt mousse

Dinner

Shrimp tartar with lecce de Tigre sauce and pickled onions
Potato salad with smoked eel, pickled onions, aromatised panko with lime, homemade smoked mayonnaise and capers from Paros
Whole fish catch of the day slow cooked in salt crust with fresh herbs, wine and lemon parsley sauce
Tiramisu with bitter almond liquor

DAY 2

Lunch

Grilled peppers from Florina stuffed with Cretan anthotyro cheese, fresh herbs and roasted almonds
Mix green salad with pomegranate, avocado, sunflower seed and mustard dressing
Stuffed squid with rice, herbs and feta cheese served with steamed vegetables
Orange pie with peanut ice cream and fresh berries

Dinner

Imam aubergine with tomato marmalade aromatized with cumin, feta cheese snow, picked shallots and cumin oil
Beetroot salad with homemade aged vinegar from beetroot, fresh rocket, sour apple, grapes, goat cheese and walnuts
Iberic pork with wheat cooked like risotto, with cream of dried plums, fresh vanilla fruit, roasted hazelnuts and Mykonian dark beet sauce
Chocolate trunk with butter biscuit and salted caramel foam

DAY 3

Lunch

Dolma, stuffed vine leaves with rice, meat sauce and herbs with egg lemon sauce
Green bean salad with cold tomato sauce, fresh mint, aged Cretan cheese, roasted sesame and sesame oil
Dry aged ribeye from Greek cow with bearnaise sauce and sweet potato puree

Banana dessert with biscuit, caramel and whipped cream

Dinner

Grilled mushrooms with Parmesan flakes and aged balsamic glaze
Green salad with pear, blue cheese, walnuts and honey dressing
Chicken balotine with Epirus coppa crust, stuffed with Cretan anthotyro, peanuts from Aegina and bell peppers, served with carrot puree and chicken brown sauce
Salted caramel ice cream with apple crumble

DAY 4

Lunch

Santorinian fava with saffron, caramelized onions, smoked eel and orange zest
Caprese salad with sliced tomato, mozzarella cheese, homemade pesto with avocado and basil leaves
Salmon fillet with herb crust, served with pea and sour apple puree, fermented cherry tomatoes and citrus sauce
Greek traditional rice pudding with cinnamon air

Dinner

Tomato puffers with yogurt, fresh herbs sauce and aioli
Quinoa salad with rocket, pomegranate, pumpkin seeds, corn, gruyere cheese, cherry tomatoes and lime dressing
Seafood giouvetsi (Greek orzo casserole) with shrimps, tomato sauce bisque and lime zest
Lava cake with vanilla Madagascar ice cream and butter caramel

DAY 5

Lunch

Smoked mackerel with marinated sliced tomatoes and extra virgin olive oil
Dakos salad with minced tomato, capers, anthotyro cheese, extra virgin olive oil and balsamic glaze
Grouper fillet with baby carrots, cherry tomatoes and salicorn fricassee
Quince spoon dessert with Greek yogurt mousse

Dinner

Greek salad
Greek BBQ night
Chocolate mousse with chocolate soil and fresh strawberries

DAY 6

Lunch

Seafood saganaki with mussels, shrimps, tomato sauce bisque and feta cheese
Beluga lentil salad with shrimps, grilled vegetables, fresh mint and aged vinegar dressing

Octopus with short pasta (macaroni) in tomato sauce and basil olive oil
Rose crème brûlée with salty caramel and apple crumble

Dinner

Zucchini tempura with roasted sesame seeds and tzatziki with avocado
Salad with rocket, sundried tomatoes, pecorino romano cheese, dry nuts and aged vinegar with miso dressing
Slow cooked beef with wild mushrooms, teriyaki sauce, shallots and truffle, and potato puree aromatized with garlic, rosemary and smashed feta cheese
Cannoli stuffed with Dubai chocolate, peanuts and caramel

DAY 7

Lunch

Feta cheese in pastry filo with honey and roasted sesame
Green salad with talagani cheese from Messinia, dry figs, fresh berries, pasteli and soya dressing
Lobster spaghetti with tomato sauce, cherry tomatoes, bisque infused with ouzo, fresh herbs, lime and basil oil
Ekmek tsoureki with chocolate namelaka, raspberry coulis, strawberries and vanilla Madagascar ice cream

Dinner

Wagyu beef tataki with extra virgin olive oil from white spring truffle, aged gruyere from Naxos, capers and roasted hazelnuts
Burrata cheese salad with cherry tomatoes, carob croutons, strawberry and mint dressing, and peanut pesto
Wagyu beef ribeye steak with grilled king oyster, corn with miso foam and demi-glace sauce infused with thymeWhite caramelized chocolate panna cotta with mango sorbet, fresh fruit and chocolate soil

Client Comments September 2024
21/09/2024-29/09/2024
Client Comments September 2024
21/09/2024-29/09/2024
Client Comments September 2024
06/09/2024-20/09/2024
Client Comments September 2024
06/09/2024-20/09/2024
Client Comments September 2024
06/09/2024-20/09/2024
Client Comments August 2024
29/08/2024-05/09/2024
Client Comments August 2024
29/08/2024-05/09/2024
Client Comments August 2024
19/08/2024-28/08/2024
Client Comments July 2024
25/07/2024-08/08/2024
Client Comments July 2024
25/07/2024-08/08/2024
Client Comments July 2024
17/07/2024-24/07/2024
Client Comments July 2024
17/07/2024-24/07/2024
Client Comments July 2024
01/07/2024-08/07/2024
Client Comments July 2024
01/07/2024-08/07/2024
Client Comments June 2024
23/06/2024-30/06/2024
Client Comments June 2024
23/06/2024-30/06/2024
Client Comments June 2024
15/06/2024-22/06/2024
Client Comments June 2024
15/06/2024-22/06/2024
Client Comments May 2024
18/05/2024-25/05/2024
Clients Comments 2024
18/05/2024-25/05/2024
Client Comments March 2024
22/03/2024-26/03/2024
Client Comments March 2024
22/03/2024-26/03/2024
Client Comments March 2024
22/03/2024-26/03/2024
Client Comments September 2023
22/09/2023-29/09/2023
Client Comments September 2023
22/09/2023-29/09/2023
Client Comments September 2023
22/09/2023-29/09/2023
Client Comments September 2023
04/09/2023-11/09/2023
Client Comments September 2023
04/09/2023-11/09/2023
Client Comments September 2023
04/09/2023-11/09/2023
Client Comments August 2023
09/08/2023 - 16/08/2023
Client Comments August 2023
09/08/2023 - 16/08/2023
Client Comments August 2023
09/08/2023 - 16/08/2023
Client Comments August 2023
09/08/2023 - 16/08/2023
Client Comments July 2023
30/07/2023 - 06/08/2023
Client Comments July 2023
30/07/2023 - 06/08/2023
Client Comments July 2023
15/07/2023 - 22/07/2023
Client Comments July 2023
15/07/2023 - 22/07/2023
Rates are Plus Expenses
RATES
Period A (July-August) EURO 47000/week
Period B (June - Sept) EURO 43000/week
Period C (October - May) EURO 34000/week
Plus VAT 6,5% + APA 25%

FUEL CONSUMPTION 90 - 140 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.
Summer Base Port: ATHENS
Summer Operating Area: Greece

Winter Base Port: Upon REQUEST
Winter Operating Area: Greece

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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