ELLY
ELLY | Fountaine Pajot 67 Powercat | Athens Luxury Yacht Charter
Experience Greece in elevated comfort aboard ELLY, a stunning 67’ Fountaine Pajot 67 power catamaran designed for smooth cruising, expansive living spaces, and refined onboard luxury. Based in Athens, ELLY is perfectly positioned for bespoke itineraries through the protected waters of the Saronic Islands or the iconic whitewashed landscapes of the Cyclades.
With accommodations for up to 8 guests, ELLY combines the stability and space of a powercat with premium amenities typically found on much larger yachts.
Cabin Configuration (8 Guests)
ELLY welcomes guests in 4 beautifully appointed ensuite cabins:
- 1 Primary Owner’s Suite with king-size bed (between queen and king dimensions) and private bathroom
- 3 Double Cabins with queen beds
- All cabins feature private ensuite bathrooms
- Individual AC in every cabin
- Safes in each cabin
- 4 pillows per cabin
- TVs in the saloon and master cabin
Luxury touches include:
- Aqua di Parma bath amenities (shower gel, shampoo, conditioner, body milk, hand soap, body lotion, vanity kit, hand cream)
- Sunscreen provided onboard
- Nail files, toothbrushes & toothpaste
- Bathrobes & slippers for every guest
- Hairdryer and hair iron in each cabin
- Steam irons
- Washer & dryer (light laundry only)
The equal cabin layout makes ELLY ideal for:
- Four couples
- Families with teens
- Corporate charters
- High-end friend groups seeking privacy and comfort
Water Toys & Adventure
ELLY delivers an impressive toy selection for both thrill-seekers and relaxed explorers — perfect for an active Greece crewed yacht charter.
Tender & Motorized Fun:
- Highfield 4.20 SPORT tender with 70 HP
- 2 x SeaBobs
- Wakeboard (adults & kids)
- Water skis (adults & kids)
- 3-person towable couch
- 2 x Tubes
Paddle & Play:
- 2 x Stand-Up Paddleboards
- 2 x Kayaks
- Water carpet
- Snorkeling gear (including full-face masks)
- Fishing gear
- Noodles for adults
- Volleyball net
Evenings onboard can include friendly competition with board games such as chess, backgammon, snakes and ladders, and poker.
Wellness & Lifestyle Amenities
ELLY stands out with her impressive onboard wellness offerings:
- TRX system
- Yoga mats
- Free weights
- Spin bicycle
- Hydraulic swimming platform
- Projector for home cinema evenings
- Advanced filtration system for purified mineral & sparkling water
Whether you’re starting the day with sunrise yoga in a quiet Saronic anchorage or hosting a movie night under the stars in the Cyclades, ELLY adapts effortlessly to your preferred charter style.
Greece Itinerary Options
Saronic Islands
Short cruising distances, calm waters, authentic fishing villages, and ideal conditions for families or relaxed luxury cruising from Athens.
Cyclades
Dramatic coastlines, vibrant beach clubs, whitewashed villages, and world-class sailing scenery — perfect for guests wanting a dynamic, glamorous Greek escape.
Why Choose ELLY?
- Spacious 67’ powercat stability and performance
- Premium master suite + 3 equal queen cabins
- Extensive water toy collection
- Wellness-focused onboard amenities
- Athens base for easy international access
- Ideal balance of adventure, luxury, and relaxation
For travelers seeking a refined yet adventure-ready Athens luxury yacht charter, ELLY offers the perfect platform to explore Greece in comfort and style.
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: | 200 |
| Cruising Speed: | 11.5 |
| Max Speed: | 17US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32.3 Feet |
| Draft: | 3.8 Feet |
| Pax: | 8 |
| YearBuilt: | 2023 |
| Builder: | Fountaine Pajot |
| Engines: | 2 X Cummins 550 HP 2 X Generators (Onan 29KW & 19KW) 2 X watermarker |
| 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: | Laptop Printer Wi-Fi unlimited |
| Camcorder: | No |
| Books: | Yes |
| 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: | No |
| 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: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | 2 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | Yes |
| Swim Platform: | Hydraulic aft swimming platfor |
| Boarding Ladder (Loc/Type): | aft - hydraulic |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
"During my overall exposure at sea, as a sailing athlete and coach, I have had the opportunity, not only to practice a sport or a profession, but also develop both personally and professionally, utilising every experience towards a diverse skillset.
I have been a sailing coach for 20 years, a job that proved to be extremely challenging and like every great challenge, it left me with a tonne of experiences. I have learned to value the power of a team, while in the meantime I obtained the skill to manage people by means of driving them to work in harmony by promoting a sense of initiative and unity.
As an athlete I am highly determined, resilient, self-motivated and self-disciplined. Although my experience bears a strong sense of perfectionism, since winning championships requires attention to detail, I have learned that being open-minded allowed me to operate with flexibility and versatility and adapt to the changing circumstances and challenges the sea has to offer.
As a person, I am equipped with great communication and social skills, I am familiar with working under pressure and withstand the physical demands of the job, even at times when things can be difficult and the hours long.
Driven by my passion and my insatiable love for the professions of the sea, I bring these skills and the same quality of service to my client, I am a person with a strong work ethic, working with diligence, confidence, and purpose. "
Qualifications : STCW10 | Powerboat Level 2 | First aid certificate | Yacht master offshore 200Gt | VHF Short range certificate
EDUCATION:
Sports sciences diploma
Children Psychology
Training and development officer from the World sailing association
Schools Management and Administration diploma
Previous Yacht: Pixie
Chef: Markos Vasiliadis
Chef Markos Vasiliadis joins the crew of Elly with extensive culinary experience, having worked as a Sole Chef in renowned restaurants throughout Athens. Over the years, he has collaborated with distinguished teams in some of the city’s most celebrated dining establishments, refining his expertise in both traditional Greek cuisine and sophisticated, contemporary dishes.
With a deep appreciation for Mediterranean flavors and seasonal ingredients, Markos elevates classic recipes through refined techniques and creative presentation. Passionate about delivering exceptional dining experiences, he takes pride in designing personalized menus tailored to each guest’s preferences, always with a strong emphasis on quality and detail.
His dedication to excellence ensures that every meal aboard Elly is memorable, showcasing the finest elements of Greek gastronomy with a modern touch.
Previous Yacht: Pixie
Stew/Deckhand: Giota Nikou
Giota grew up on the island of Milos, a place that connected her to the sea from an early age and made it an essential part of her life. Her summers were spent on friends’ boats, exploring the island and building experiences that strengthened her passion for the maritime world. Over time, it became clear that the sea is not only where she feels most at home, but also the environment in which she wants to build her professional career.
For the past three years, she has been working in the yachting industry, beginning with daily cruises and progressing to weekly charters around the island. Through this experience, she has developed strong operational awareness, a high sense of responsibility, and a professional approach to guest service.
Guest experience is always her top priority. She takes pride in anticipating needs, organizing every detail, and tailoring each charter to guests’ preferences. With a strong focus on communication, attention to detail, and a calm, friendly presence, she aims to create a relaxed onboard atmosphere where guests feel comfortable and well cared for, ensuring they leave with memorable experiences and the desire to return.
World-Inspired Breakfast Menu
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
Omelet 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.
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 Khalkidhiki Avocado, Katiki Domokos 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
Launch
Catch of the day with lemon sauce and Greek herbs.
Greek salad.
Mussels with white wine.
Roasted zucchini
Greek baklava.
Dinner
Mushroom salad with baby arugula, manouri cheese, and truffle dressing.
Parsnip soup with smoked “apaki”, thyme, and honey.
Beef fillet, cauliflower puree, hazelnut and prosciutto crumble, oat cracker.
Crème Brûlée
Day 2
Launch
Moussaka with smoked cheese.
Grilled “mastelo” cheese.
Marinated zucchini salad with arugula and grapes.
Frisse with lemon sauce.
Greek yogurt with candied sour cherry
Dinner
Green salad with beetroots, orange, fennel seeds, and sunflower seeds.
Pasta with beetroot with balsamic beetroot pesto, garlic, and langoustine tartare.
Red snapper, quinoa with marinated vegetables, crispy mussels, pea sprouts, and ginger lime vinaigrette.
Mille-feuille
Day 3
Launch
Staffed tomatoes and peppers with rice, spearmint chimichurri, and yogurt sauce.
Baby potatoes with grace juice reduction and rosemary.
Spanakopita salad with spring onions, dill, and feta cheese.
Seabass carpaccio with pickled “kritamo”, onion, cumquat, and lime.
Ice cream
Dinner
Cucumber salad with pastrami deli, cream cheese, and lemon balsamic vinaigrette.
Beef carpaccio, smoked mayo, rice paper, and nori chips.
Pork tenderloin with parsnip puree, demi-glace, roasted green peas, chives, and parsley oil.
Cheese cake with pistachio crumble and sour cherry syrup.
Day 4
Launch
“Pastitsada” rooster with tomato sauce and traditional Cretan pasta “skioufixta”.
Baby gem salad with apples, cherries, tomatoes, and almonds.
Roasted halloumi cheese with sun dried tomatoes pesto.
Smoked eggplants with garlic, carob syrup, and roasted red peppers.
Coconut Panacota with pineapple and ginger.
Dinner
Green salad with chickpeas and feta, garlic crouton.
Shrimp ceviche, tiger milk, chili, and cucumber granita.
Sea bream fricassee, dashi broth, radishes, leaks, and dill oil.
Tiramisu.
Day 5
Launch
White sea bream roasted in the oven with vegetables and Greek herbs.
Spinach risotto with lemon, dill, spring onions, and parmesan.
Green salad, cherry tomatoes, carob rusks, and olives.
Filo pastry with feta , thyme , honey, and poppy seeds .
Rice pudding with chocolate crémeux
Dinner
Tomatoes and cherry tomatoes with pistachio basil pesto, basil oil, and mozzarella.
Split peas cream with crispy prosciutto, truffle oil, and egg yolk confit.
Lamb picanha with topinambur puree, king oyster mushroom, wine sauce, and bread tuile.
Crispy filo pastry with chestnut cream and raspberry gel.
Day 6
Launch
Giouvetsi, orzo pasta with shrimps, saffron, dashi, chorizo, and tarragon.
Cretan Ntakos.
Nicoise salad, tuna, green beans, soft-boiled eggs.
Bruschetta with fish roe, tomatoes, and marinated sardines.
Semolina pudding with tahini paste.
Dinner
Green salad, cherry tomatoes, figs, and parmesan.
Fava cream with glazed octopus and crispy capers.
Tuna with celery puree, hazelnut and lime butter sauce, carob crumble, and fish mayo.
Portokalopita with mastic ice cream.
Day 7
Launch
Greek barbecue,
Pork and chicken skewers, kebab
tzatziki and chilly feta sauce
pita bread.
Fried dough balls (Greek donuts) with honey and walnuts.
Dinner
Salad with roasted peaches, pine nuts, basil, and creamy burrata.
Monkfish velouté with anise and scallops.
Lobster pasta, squid ink linguini, and bottarga.
Lemon tart.
Period B (June - Sept) EURO 43000/week
Period C (October - May) EURO 34000/week
Plus 6,5% VAT + APA 25%
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 + 6,5% VAT.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
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
- : 3.8 Feet
- : 8
- : 2023
- : Fountaine Pajot
- : 11.5
- : 17
- : 2 X Cummins 550 HP 2 X Generators (Onan 29KW & 19KW) 2 X watermarker
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : Vangelis Atzemian
- : Greek
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 5 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 X Cummins 550 HP 2 X Generators (Onan 29KW & 19KW) 2 X watermarker | |
| Fuel Consumption: | 200 |
| Cruising Speed: | 11.5 |
| Max Speed: | 17US 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: | No |
| Books: | Yes |
| 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: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| 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: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | 2 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | Yes |
| Swim Platform: | Hydraulic aft swimming platfor |
| Boarding Ladder (Loc/Type): | aft - hydraulic |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
"During my overall exposure at sea, as a sailing athlete and coach, I have had the opportunity, not only to practice a sport or a profession, but also develop both personally and professionally, utilising every experience towards a diverse skillset.
I have been a sailing coach for 20 years, a job that proved to be extremely challenging and like every great challenge, it left me with a tonne of experiences. I have learned to value the power of a team, while in the meantime I obtained the skill to manage people by means of driving them to work in harmony by promoting a sense of initiative and unity.
As an athlete I am highly determined, resilient, self-motivated and self-disciplined. Although my experience bears a strong sense of perfectionism, since winning championships requires attention to detail, I have learned that being open-minded allowed me to operate with flexibility and versatility and adapt to the changing circumstances and challenges the sea has to offer.
As a person, I am equipped with great communication and social skills, I am familiar with working under pressure and withstand the physical demands of the job, even at times when things can be difficult and the hours long.
Driven by my passion and my insatiable love for the professions of the sea, I bring these skills and the same quality of service to my client, I am a person with a strong work ethic, working with diligence, confidence, and purpose. "
Qualifications : STCW10 | Powerboat Level 2 | First aid certificate | Yacht master offshore 200Gt | VHF Short range certificate
EDUCATION:
Sports sciences diploma
Children Psychology
Training and development officer from the World sailing association
Schools Management and Administration diploma
Previous Yacht: Pixie
Chef: Markos Vasiliadis
Chef Markos Vasiliadis joins the crew of Elly with extensive culinary experience, having worked as a Sole Chef in renowned restaurants throughout Athens. Over the years, he has collaborated with distinguished teams in some of the city’s most celebrated dining establishments, refining his expertise in both traditional Greek cuisine and sophisticated, contemporary dishes.
With a deep appreciation for Mediterranean flavors and seasonal ingredients, Markos elevates classic recipes through refined techniques and creative presentation. Passionate about delivering exceptional dining experiences, he takes pride in designing personalized menus tailored to each guest’s preferences, always with a strong emphasis on quality and detail.
His dedication to excellence ensures that every meal aboard Elly is memorable, showcasing the finest elements of Greek gastronomy with a modern touch.
Previous Yacht: Pixie
Stew/Deckhand: Giota Nikou
Giota grew up on the island of Milos, a place that connected her to the sea from an early age and made it an essential part of her life. Her summers were spent on friends’ boats, exploring the island and building experiences that strengthened her passion for the maritime world. Over time, it became clear that the sea is not only where she feels most at home, but also the environment in which she wants to build her professional career.
For the past three years, she has been working in the yachting industry, beginning with daily cruises and progressing to weekly charters around the island. Through this experience, she has developed strong operational awareness, a high sense of responsibility, and a professional approach to guest service.
Guest experience is always her top priority. She takes pride in anticipating needs, organizing every detail, and tailoring each charter to guests’ preferences. With a strong focus on communication, attention to detail, and a calm, friendly presence, she aims to create a relaxed onboard atmosphere where guests feel comfortable and well cared for, ensuring they leave with memorable experiences and the desire to return.
World-Inspired Breakfast Menu
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
Omelet 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.
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 Khalkidhiki Avocado, Katiki Domokos 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
Launch
Catch of the day with lemon sauce and Greek herbs.
Greek salad.
Mussels with white wine.
Roasted zucchini
Greek baklava.
Dinner
Mushroom salad with baby arugula, manouri cheese, and truffle dressing.
Parsnip soup with smoked “apaki”, thyme, and honey.
Beef fillet, cauliflower puree, hazelnut and prosciutto crumble, oat cracker.
Crème Brûlée
Day 2
Launch
Moussaka with smoked cheese.
Grilled “mastelo” cheese.
Marinated zucchini salad with arugula and grapes.
Frisse with lemon sauce.
Greek yogurt with candied sour cherry
Dinner
Green salad with beetroots, orange, fennel seeds, and sunflower seeds.
Pasta with beetroot with balsamic beetroot pesto, garlic, and langoustine tartare.
Red snapper, quinoa with marinated vegetables, crispy mussels, pea sprouts, and ginger lime vinaigrette.
Mille-feuille
Day 3
Launch
Staffed tomatoes and peppers with rice, spearmint chimichurri, and yogurt sauce.
Baby potatoes with grace juice reduction and rosemary.
Spanakopita salad with spring onions, dill, and feta cheese.
Seabass carpaccio with pickled “kritamo”, onion, cumquat, and lime.
Ice cream
Dinner
Cucumber salad with pastrami deli, cream cheese, and lemon balsamic vinaigrette.
Beef carpaccio, smoked mayo, rice paper, and nori chips.
Pork tenderloin with parsnip puree, demi-glace, roasted green peas, chives, and parsley oil.
Cheese cake with pistachio crumble and sour cherry syrup.
Day 4
Launch
“Pastitsada” rooster with tomato sauce and traditional Cretan pasta “skioufixta”.
Baby gem salad with apples, cherries, tomatoes, and almonds.
Roasted halloumi cheese with sun dried tomatoes pesto.
Smoked eggplants with garlic, carob syrup, and roasted red peppers.
Coconut Panacota with pineapple and ginger.
Dinner
Green salad with chickpeas and feta, garlic crouton.
Shrimp ceviche, tiger milk, chili, and cucumber granita.
Sea bream fricassee, dashi broth, radishes, leaks, and dill oil.
Tiramisu.
Day 5
Launch
White sea bream roasted in the oven with vegetables and Greek herbs.
Spinach risotto with lemon, dill, spring onions, and parmesan.
Green salad, cherry tomatoes, carob rusks, and olives.
Filo pastry with feta , thyme , honey, and poppy seeds .
Rice pudding with chocolate crémeux
Dinner
Tomatoes and cherry tomatoes with pistachio basil pesto, basil oil, and mozzarella.
Split peas cream with crispy prosciutto, truffle oil, and egg yolk confit.
Lamb picanha with topinambur puree, king oyster mushroom, wine sauce, and bread tuile.
Crispy filo pastry with chestnut cream and raspberry gel.
Day 6
Launch
Giouvetsi, orzo pasta with shrimps, saffron, dashi, chorizo, and tarragon.
Cretan Ntakos.
Nicoise salad, tuna, green beans, soft-boiled eggs.
Bruschetta with fish roe, tomatoes, and marinated sardines.
Semolina pudding with tahini paste.
Dinner
Green salad, cherry tomatoes, figs, and parmesan.
Fava cream with glazed octopus and crispy capers.
Tuna with celery puree, hazelnut and lime butter sauce, carob crumble, and fish mayo.
Portokalopita with mastic ice cream.
Day 7
Launch
Greek barbecue,
Pork and chicken skewers, kebab
tzatziki and chilly feta sauce
pita bread.
Fried dough balls (Greek donuts) with honey and walnuts.
Dinner
Salad with roasted peaches, pine nuts, basil, and creamy burrata.
Monkfish velouté with anise and scallops.
Lobster pasta, squid ink linguini, and bottarga.
Lemon tart.
Period B (June - Sept) EURO 43000/week
Period C (October - May) EURO 34000/week
Plus 6,5% VAT + APA 25%
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 + 6,5% VAT.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
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.
