ELLY
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.
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: | - |
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

































































































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: | - |
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

































































































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.