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LIFE TIME

€15,000 - €18,500 / WEEK
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She can accommodate up to 8 in 3 double cabins, 1 twin cabin all air-conditioned

BUILT/REFIT
YEAR
2020
YACHT
LENGTH
65 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
2
CHARGES
FROM
€15,000
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
1 x 180 hp VOLVO
Fuel Consumption: 25
Cruising Speed: 8
Max Speed: 10US Gall/Hr
Details
Type: Sail
Beam: 5.4 Metres
Draft: 2.95 Metres
Pax: 8
YearBuilt: 2020
Builder: Jeanneau
Engines: 1 x 180 hp VOLVO
Flag: GREEK
Jacuzzi: No
A/C: Full
Locations
Winter Area: Greece
Summer Area: Greece
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: No
Salon Stereo: -
Sat Tv: -
Camcorder: -
Books: YES
Board Games: Yes
Deck Shower: Yes
Water Maker: YES
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Minimum Age: -
Inverter: YES
Voltages: -
Water Maker: YES
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Highfield 340
Dinghy hp: 25HP
Water Skis Adult: -
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: YES
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: No
Gear Type: -
Rods: -
Captain
Konstantinos Antoniou
Nation: Greek
Born: 1979
Languages: Greek & English
Cook/Hostess
Josephine Schmid
Nation: German
Born: 1994
Captain - Konstantinos Antoniou
Putting my experience into practice by maintaining the yacht, managing crew and safety operations in order to provide a high standard service for both the owner and the guests.
I have always had a strong passion for sailing and hospitality. Startingon optimists from the age of 10 onto lasers and 420s till the age of 17. After finishing my studies to become a mechanical engineer I soon decided to turn my passion into a profession. I completed all thenecessary measurements and successfully absolved the offshore sailing and power certificate to become a professional skipper.
Since then I have worked on many privately owned as well as crewed sailing yachts/Catamarans ranking from the size of 65 to 80feet. My engineering background has always been a big advantage throughout my career as I am capable of dealing with all technical aspects and problems independently.

Cook/hostess - Josephine Schmid
Spending most of her life close to water, Josephine has always been passionate about sailing. As an openminded and communicative person and her love for cooking, she will make sure everything you need to enjoy your charter is at close hand.

LIFE TIME SAMPLE MENU

Breakfast Buffet
 
Savory
 
Wheat and white bread
Scrambled eggs, boiled eggs, omelettes
Cheese platter
Cold cuts platter
 
Sweet
 
Greek yoghurt
Honey and fruit jams
Nuts and granola
Fruit platter
Croissants
 
Starters
 
Feta cheese fried in phyllo crust, with honey and sesame
Bougiourdi 
Spicy baked Feta cheese in tomato sauce 
Smoked eggplant salad
Grilled red peppers stuffed with feta cheese
Grilled mastelo cheese
with pesto and balsamiko vinegar
Fava
Yellow split peas pouree served with capers crithamo and onions
Dolmades
Vine leaves stuffed with rice and herbs
Tzatziki
Yogurt dip mixed with garlic and cocumber
 
Fish starters
 
Anchovies and octopus marinated in vinegar
Smoked mackerel with beluga lentils salad
Seabass Ceviche
Saganaki shrimps
cooked in thick tomato sauce ouzo and feta cheese
Steamed Mussels
with lemon and oregano vinegret
Smoked herring with potato and blackeyed peas salad
 
Salads
 
Greek Salad
Cucumber, tomato, peppers, onion, olives, feta cheese
Cretan Dakos
Carob rusks, cherry tomatoes, critama leaves, xynomyzithra cheese
Ampelofasoula
Green beans, sesame, lemon, zucchini
Beetroot
Beetroots, mint , garlic and manouri cheese
Green salad with figs
Mixed greens, dried figs, mint, hazelnuts, parmesan flakes
Boiled Seasonal Greens
Tabouleh
Groats with tomato, cocumber, peppers, spring onion, mint, ginger, lemon
 
Risotto/Pasta
 
Mushroom risotto
Wild mushrooms, truffle essence
Rigatoni Al pomodoro y Basilico
Pomodori tomatoes, fresh herbs, spaghetti with basil pesto, pine nuts, parmesan, cherry tomato confit
Seafood talliatela
Shrimps, mussels, tomato, basil, parmesan,
Carbonara Italiana
Egg yolks, pecorino, guanciale
 
Meat Courses
 
Ragu alla Bolognese beef,
slow cooked in the oven with orso pasta
Greek Kleftiko
Slow Cooked Lamb in a pouch
with vegetables, lemon, rosemary
Goat in the pot
Marinated with lemon sauce served with rice
Rooster stew
Cooked in cinamon and red wine served with chilopites (traditional greek noodles)
Fried pork
With leaks and plumps served with potato puree
Grilled Ribeye with sweet and sour sauce
served with roasted vegetables and potatoes
Grilled Chicken thigh fillet
Tahini cumin sauce, lemon, served with vegetable stew
 
Seafood courses
 
Seafood rissoto
Shrimps and mussels, ouzo, saffron
Octapus stew
Slow cooked in red wine served with split peas pouree and caramelized onions
Grilled Sea bass fillet
Served with wild greens, and “ladolemono” greek lemony fish sauce
Grilled sardines with tomato and parsley
Baked Squids
stuffed with rice, greek herbs dried grapes and white wine
Tuna tataki
Seared tuna with crushed sesame served with sauteed green beans
 
 
Greek Tradition’s Finest Courses
 
Greek Papoutsakia
Baked eggplants stuffed with minced beef, herbs, bechamel sauce
Greek Kebab-Giaourtlou
Traditional lamp burgers served with roasted vegetables, yogurt sauce, and greek pita bread
Stuffed vegetables in the oven
Peppers, tomatoes, rice, feta cheese
Pasticcio
Lasagna Bolognese, beef, spices, béchamel
Chickpea stew with “syglino” from Mani
Chickpea cooked with salt-cured pork, onions, wine
Greek Soufiko (Ikarian recipe)
Pot baked seasonal vegetables, virgin olive oil, herbs
 
Desserts
 
Chocolate mosaic with dried berries, nuts served with chocolate syrop
Tiramisu with greek coffee
Panna cotta with mastiha essence and salted caramel syrup
Cheese mousse greek cheese, figs, mint and pistachio
Traditional halva samolina putting with raisins and nuts
Yogurt mousse with lemon and pinneapple cuts
Rates are Plus Expenses
Charter rate for season 2024
High Season (July - August): euro 18.500 per week plus expenses (VAT 12% & APA 25%)
Mid-Season (June - September): euro 17.000 per week plus expenses (VAT 12% & APA 25%)
Low Season (rest months): euro 15.000 per week plus expenses (VAT 12% & APA 25%)


VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Sail
  • : 5.4 Metres
  • : 2.95 Metres
  • : 8
  • : 2020
  • : Jeanneau
  • : 8
  • : 10
  • : 1 x 180 hp VOLVO
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Konstantinos Antoniou
  • : GREEK
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: 4
Electric Heads: 4
Engine Details
1 x 180 hp VOLVO
Fuel Consumption: 25
Cruising Speed: 8
Max Speed: 10US Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Greece
Summer Area: Greece
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: No
Salon Stereo: -
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: YES
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: YES
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: YES
Inverter: YES
Voltages: -
Water Maker: YES
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Highfield 340
Dinghy hp: 25HP
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: YES
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: No
Gear Type: -
Rods: -
Captain
Konstantinos Antoniou
Nation: Greek
Born: 1979
Languages: Greek & English
Cook/Hostess
Josephine Schmid
Nation: German
Born: 1994
Captain - Konstantinos Antoniou
Putting my experience into practice by maintaining the yacht, managing crew and safety operations in order to provide a high standard service for both the owner and the guests.
I have always had a strong passion for sailing and hospitality. Startingon optimists from the age of 10 onto lasers and 420s till the age of 17. After finishing my studies to become a mechanical engineer I soon decided to turn my passion into a profession. I completed all thenecessary measurements and successfully absolved the offshore sailing and power certificate to become a professional skipper.
Since then I have worked on many privately owned as well as crewed sailing yachts/Catamarans ranking from the size of 65 to 80feet. My engineering background has always been a big advantage throughout my career as I am capable of dealing with all technical aspects and problems independently.

Cook/hostess - Josephine Schmid
Spending most of her life close to water, Josephine has always been passionate about sailing. As an openminded and communicative person and her love for cooking, she will make sure everything you need to enjoy your charter is at close hand.

LIFE TIME SAMPLE MENU

Breakfast Buffet
 
Savory
 
Wheat and white bread
Scrambled eggs, boiled eggs, omelettes
Cheese platter
Cold cuts platter
 
Sweet
 
Greek yoghurt
Honey and fruit jams
Nuts and granola
Fruit platter
Croissants
 
Starters
 
Feta cheese fried in phyllo crust, with honey and sesame
Bougiourdi 
Spicy baked Feta cheese in tomato sauce 
Smoked eggplant salad
Grilled red peppers stuffed with feta cheese
Grilled mastelo cheese
with pesto and balsamiko vinegar
Fava
Yellow split peas pouree served with capers crithamo and onions
Dolmades
Vine leaves stuffed with rice and herbs
Tzatziki
Yogurt dip mixed with garlic and cocumber
 
Fish starters
 
Anchovies and octopus marinated in vinegar
Smoked mackerel with beluga lentils salad
Seabass Ceviche
Saganaki shrimps
cooked in thick tomato sauce ouzo and feta cheese
Steamed Mussels
with lemon and oregano vinegret
Smoked herring with potato and blackeyed peas salad
 
Salads
 
Greek Salad
Cucumber, tomato, peppers, onion, olives, feta cheese
Cretan Dakos
Carob rusks, cherry tomatoes, critama leaves, xynomyzithra cheese
Ampelofasoula
Green beans, sesame, lemon, zucchini
Beetroot
Beetroots, mint , garlic and manouri cheese
Green salad with figs
Mixed greens, dried figs, mint, hazelnuts, parmesan flakes
Boiled Seasonal Greens
Tabouleh
Groats with tomato, cocumber, peppers, spring onion, mint, ginger, lemon
 
Risotto/Pasta
 
Mushroom risotto
Wild mushrooms, truffle essence
Rigatoni Al pomodoro y Basilico
Pomodori tomatoes, fresh herbs, spaghetti with basil pesto, pine nuts, parmesan, cherry tomato confit
Seafood talliatela
Shrimps, mussels, tomato, basil, parmesan,
Carbonara Italiana
Egg yolks, pecorino, guanciale
 
Meat Courses
 
Ragu alla Bolognese beef,
slow cooked in the oven with orso pasta
Greek Kleftiko
Slow Cooked Lamb in a pouch
with vegetables, lemon, rosemary
Goat in the pot
Marinated with lemon sauce served with rice
Rooster stew
Cooked in cinamon and red wine served with chilopites (traditional greek noodles)
Fried pork
With leaks and plumps served with potato puree
Grilled Ribeye with sweet and sour sauce
served with roasted vegetables and potatoes
Grilled Chicken thigh fillet
Tahini cumin sauce, lemon, served with vegetable stew
 
Seafood courses
 
Seafood rissoto
Shrimps and mussels, ouzo, saffron
Octapus stew
Slow cooked in red wine served with split peas pouree and caramelized onions
Grilled Sea bass fillet
Served with wild greens, and “ladolemono” greek lemony fish sauce
Grilled sardines with tomato and parsley
Baked Squids
stuffed with rice, greek herbs dried grapes and white wine
Tuna tataki
Seared tuna with crushed sesame served with sauteed green beans
 
 
Greek Tradition’s Finest Courses
 
Greek Papoutsakia
Baked eggplants stuffed with minced beef, herbs, bechamel sauce
Greek Kebab-Giaourtlou
Traditional lamp burgers served with roasted vegetables, yogurt sauce, and greek pita bread
Stuffed vegetables in the oven
Peppers, tomatoes, rice, feta cheese
Pasticcio
Lasagna Bolognese, beef, spices, béchamel
Chickpea stew with “syglino” from Mani
Chickpea cooked with salt-cured pork, onions, wine
Greek Soufiko (Ikarian recipe)
Pot baked seasonal vegetables, virgin olive oil, herbs
 
Desserts
 
Chocolate mosaic with dried berries, nuts served with chocolate syrop
Tiramisu with greek coffee
Panna cotta with mastiha essence and salted caramel syrup
Cheese mousse greek cheese, figs, mint and pistachio
Traditional halva samolina putting with raisins and nuts
Yogurt mousse with lemon and pinneapple cuts
Rates are Plus Expenses
Charter rate for season 2024
High Season (July - August): euro 18.500 per week plus expenses (VAT 12% & APA 25%)
Mid-Season (June - September): euro 17.000 per week plus expenses (VAT 12% & APA 25%)
Low Season (rest months): euro 15.000 per week plus expenses (VAT 12% & APA 25%)


VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

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