MAJESTY OF GREECE
Step aboard the luxurious Majesty of Greece and let yourself be whisked away on a dreamlike vacation experience like no other. This stunning vessel marries the best of a power catamaran with Fountaine Pajot's expertise in crafting award-winning motor yachts and luxury catamarans. As the crown jewel of the Motor Yacht lineup, the Power 67 exudes all the charm and elegance of a five-star resort at sea. Indulge in the spaciousness and comfort that Majesty of Greece offers, where every inch is designed for your relaxation and enjoyment. From the expansive cockpit perfect for social gatherings to the sun-kissed flybridge and the inviting foredeck with a Jacuzzi, this yacht is your luxurious playground on the water. Retreat to the Owner's suite, a private sanctuary that rivals the comfort of a high-end hotel. A lavish dressing room, a cozy sofa, and an opulent bathroom with a stunning walk-in shower await you, ensuring that every moment on board feels like a pampering escape from the everyday. Immerse yourself in the ultimate vacation experience on Majesty of Greece, where luxury, relaxation, and adventure come together to create unforgettable memories that will last a lifetime. * The yacht is new build, the delivery will be in January 2025. * The yacht has Blue Hull
1 Owner's suite with double bed (size between queen and king bed) and private bathroom.
4 Double cabins with queen beds and 4 bathrooms.
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X VOLVO D6 480HP 2 x Generator Fisher Panda i15 (synchronized) | |
| Fuel Consumption: | 150 |
| Cruising Speed: | 16 knots |
| Max Speed: | 18.5 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32.3 Feet |
| Draft: | 5.58 Feet |
| Pax: | 10 |
| YearBuilt: | 2025 |
| Builder: | Fountaine Pajot |
| Engines: | 2 X VOLVO D6 480HP 2 x Generator Fisher Panda i15 (synchronized) |
| 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: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | TV in the saloon Wi-Fi Printer & laptop |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield Dinghy 4.20 |
| Dinghy hp: | 60 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Coming from a family of sailors, he was growing up sailing with his Dad's boat and doing his first sailing steps with optimists and lasers. When he was only 18 years old, he started working as a skipper for different yachting companies having achieved his sailing license. But only sailing was not enough for him. He studied parallel engineering in order to deepen his understanding about engines, maintenance and yachts in general. Throughout the years as skipper he has sailed the Mediterranean extensively, has crossed the Atlantic and knows the Aegean Sea like the back of his hand. He is responsible, hard-working and with his good natured attitude he wins his guests the moment they step on board. He is very capable as skipper, mechanic and has the whole package needed in order to make feel everyone safe. In his spare time he is building wooden ship models and just about anything from scratch. He loves to have children on board and does everything to make them happy! He speaks Greek and English.
Previous Yacht: World's End
Chef: Antonis Mitropoulos
Antonis completed his training at Le Monde in 2017. He has worked in several top restaurants in Greece as Head Chef at Baron Living. He also participated in 2021 in the Greek Master Chef. He is certified in molecular cuisine, Italian, Thai and Mexican. In the winter months he is an instructor in Asian cuisine. Antonis enjoys experimenting with Greek fusion dishes and adding his special flair. Always with a smile and very easy personality you will fall in love with Chef Antonis. With his love of the sea and desire to cook for small, intimate groups, he joined the yachting world.
Antonis specializes in Greek traditional, Mediterranean, Mexican, and Asian cuisines. He loves creating dishes using authentic and fused cuisines that will excite guests and bring everyone together to enjoy fabulous foods and company. He is experienced in meeting special dietary needs and requests- such as gluten-free, vegetarian, vegan, low-calorie, low-carb, and dairy-free meals. Antonis loves being on the water and working with his crew to offer the highest quality charter to guests on Majesty of Greece. When he is not in the kitchen (or galley) preparing incredible delicacies.
Previous Yacht: World's End
Stew: Gkerman Sekolntin
Gkerman is a seasoned hospitality professional with over a decade of experience in the industry. Holding a degree in Tourism & Hospitality Management, he has honed his skills across a variety of prestigious establishments. His journey includes roles at the renowned Mandarin Oriental Group in both Costa Navarino, Greece, and their Singapore hotel. He has also contributed his expertise to several other high-end hotels, including those in the Marriott Group, and gained experience in the restaurant sector as a waiter and bartender. Fluent in English, Greek, Russian, and German, Gkerman's diverse background and multilingual abilities allow him to connect with guests from all over the world, delivering exceptional service with a personal touch.
Deckhand: Dimos Papoutsakis
Dimos is a young, ambitious individual, with a Motorboat license, who is extremely friendly and will look after you in a highly professional and courteous manner. He worked as a salesman and waiter before deciding to join the yachting industry. Dimos also has a Degree from the Merchant Marine Academy of Crete and he was on board merchant ships for a few months as a Probationary Engineer. His remarkable character makes him so likable and pleasant, while his attentive attitude will ensure you have everything you need. He speaks English and Greek and likes martial arts, reading, and travelling.
Previous yacht: World's End
Breakfast
Tea infusions, water infused with Greek herbs and local flavors
All types of coffee
Fresh juices
All kinds of milk & yogurt
Fresh fruit platter
Cereals
Freshly baked cakes, croissants, and other local desserts local
Jams, tahini, local honey all kind of spreads
Big variety of cheese
Eggs all kinds (scrabble, omelets, poached, sunny side)
Cold cuts & Local sausages
Pancakes Avocando
Porridge
Shakshuka with fresh tomatoes and feta cheese
Day 1
Lunch
Greek salad with tomatoes, cucumber, local peppers, cherry tomatoes, feta cheese, oregano and extra virgin olive oil
Fava beans with nori seaweed powder, parsley oil, and grilled octopus
Ribeye steak with sweet potato puree and chimichurri sauce
Dinner
Sea bream with zucchini “scales” 3 variations of celery root and beurre blanc sauce
Day 2
Lunch
Grilled local vegetables with balsamic reduction and fresh herbs side
Puree from sweet pumpkin and pistachio pesto
Hasselback potatoes with garlic and pastrami
Grilled shrimp with gremolata
Dinner
Politiki salad with red cabbage, green apple and raisins
Taramas on the side with basil oil
Crawfish ceviche with tiger milk
Risotto with king oyster mushrooms and truffle from Greece
Day 3
Lunch
Dakos salad with soil from haroupi, feta cheese and fresh tomatoes
Tempura shrimps with spicy sweet chili and tonka
Rack of lamb with pistachio crust and oven-baked potatoes Greek way
Dinner
Burrata salad with cherry tomatoes and basil pesto
Dolmadakia with fennel orzo with lobster bisque sauce and chorizo
Day 4
Lunch
Green salad with green and red mizouna
Japanese rocket, poached pears and hoisin vinaigrette
Fish mosaic with ouzo foam and celery cucumber reduction
Scallops with Jerusalem artichoke puree and caviar
Dinner
Salad with grilled watermelon, mint and feta cheese
Variety of sushi maki California rolls and surf n turf lobster with fillet beef with Peruvian potatoes
Day 5
Lunch
Greek salad with tomato onion peppers and feta mousse
Celery root style risotto and grilled calamari with herb oil
Ribeye steak with sweet potato puree and “burnt leak”
Dinner
Bruschetta with lime crème Brik and smoked salmon
Seabass with smoked beetroot puree and fennel pickled
Day 6
Lunch
Superfood quinoa salad with roasted nuts and salmon
Cuttlefish with fava onion chutney and bonito flakes
Tuna steak with hoisin sauce and tabbouleh and lemon dressing
Dinner
Potato salad with fennel olives and spring onion
Rack of lamb with smoked eggplant, lamb juice and pistachio
Red mullet watermelon safran and curry.
Desserts
Greek yogurt peaches honey and olive oil
Cheesecake with raspberries
White chocolate Cremeux , cherry gel watermelon rind compote cherry lime broth, and cherry touille Rhubarb with dark chocolate ginger and vanilla
Greek Baklava
Trilogy from dark chocolate and beetroot crumble
Poached peach with yogurt ice cream haroupi crumble and olive oil
Tart with lemon curd
Kadaifi with white chocolate pistachio and thyme
High Season (July - August): EURO 47,000/week
Mid Season (June & September): EURO 43,000/week
Low Season (October - May): EURO 34,000/week
+ Plus expenses 6,5% VAT & APA 25%
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
FUEL CONSUMPTION 90 - 120 lt/hr + generator
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
- : 10
- : 2025
- : Fountaine Pajot
- : 16 knots
- : 18.5 knots
- : 2 X VOLVO D6 480HP 2 x Generator Fisher Panda i15 (synchronized)
- : Yes
- : Yacht offers Rendezvous Diving only
- : Thanos Kourtelis
- : Greek
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 6 |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X VOLVO D6 480HP 2 x Generator Fisher Panda i15 (synchronized) | |
| Fuel Consumption: | 150 |
| Cruising Speed: | 16 knots |
| Max Speed: | 18.5 knotsUS 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: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | TV in the saloon Wi-Fi Printer & laptop |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | - |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | yes |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield Dinghy 4.20 |
| Dinghy hp: | 60 |
| 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: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Coming from a family of sailors, he was growing up sailing with his Dad's boat and doing his first sailing steps with optimists and lasers. When he was only 18 years old, he started working as a skipper for different yachting companies having achieved his sailing license. But only sailing was not enough for him. He studied parallel engineering in order to deepen his understanding about engines, maintenance and yachts in general. Throughout the years as skipper he has sailed the Mediterranean extensively, has crossed the Atlantic and knows the Aegean Sea like the back of his hand. He is responsible, hard-working and with his good natured attitude he wins his guests the moment they step on board. He is very capable as skipper, mechanic and has the whole package needed in order to make feel everyone safe. In his spare time he is building wooden ship models and just about anything from scratch. He loves to have children on board and does everything to make them happy! He speaks Greek and English.
Previous Yacht: World's End
Chef: Antonis Mitropoulos
Antonis completed his training at Le Monde in 2017. He has worked in several top restaurants in Greece as Head Chef at Baron Living. He also participated in 2021 in the Greek Master Chef. He is certified in molecular cuisine, Italian, Thai and Mexican. In the winter months he is an instructor in Asian cuisine. Antonis enjoys experimenting with Greek fusion dishes and adding his special flair. Always with a smile and very easy personality you will fall in love with Chef Antonis. With his love of the sea and desire to cook for small, intimate groups, he joined the yachting world.
Antonis specializes in Greek traditional, Mediterranean, Mexican, and Asian cuisines. He loves creating dishes using authentic and fused cuisines that will excite guests and bring everyone together to enjoy fabulous foods and company. He is experienced in meeting special dietary needs and requests- such as gluten-free, vegetarian, vegan, low-calorie, low-carb, and dairy-free meals. Antonis loves being on the water and working with his crew to offer the highest quality charter to guests on Majesty of Greece. When he is not in the kitchen (or galley) preparing incredible delicacies.
Previous Yacht: World's End
Stew: Gkerman Sekolntin
Gkerman is a seasoned hospitality professional with over a decade of experience in the industry. Holding a degree in Tourism & Hospitality Management, he has honed his skills across a variety of prestigious establishments. His journey includes roles at the renowned Mandarin Oriental Group in both Costa Navarino, Greece, and their Singapore hotel. He has also contributed his expertise to several other high-end hotels, including those in the Marriott Group, and gained experience in the restaurant sector as a waiter and bartender. Fluent in English, Greek, Russian, and German, Gkerman's diverse background and multilingual abilities allow him to connect with guests from all over the world, delivering exceptional service with a personal touch.
Deckhand: Dimos Papoutsakis
Dimos is a young, ambitious individual, with a Motorboat license, who is extremely friendly and will look after you in a highly professional and courteous manner. He worked as a salesman and waiter before deciding to join the yachting industry. Dimos also has a Degree from the Merchant Marine Academy of Crete and he was on board merchant ships for a few months as a Probationary Engineer. His remarkable character makes him so likable and pleasant, while his attentive attitude will ensure you have everything you need. He speaks English and Greek and likes martial arts, reading, and travelling.
Previous yacht: World's End
Breakfast
Tea infusions, water infused with Greek herbs and local flavors
All types of coffee
Fresh juices
All kinds of milk & yogurt
Fresh fruit platter
Cereals
Freshly baked cakes, croissants, and other local desserts local
Jams, tahini, local honey all kind of spreads
Big variety of cheese
Eggs all kinds (scrabble, omelets, poached, sunny side)
Cold cuts & Local sausages
Pancakes Avocando
Porridge
Shakshuka with fresh tomatoes and feta cheese
Day 1
Lunch
Greek salad with tomatoes, cucumber, local peppers, cherry tomatoes, feta cheese, oregano and extra virgin olive oil
Fava beans with nori seaweed powder, parsley oil, and grilled octopus
Ribeye steak with sweet potato puree and chimichurri sauce
Dinner
Sea bream with zucchini “scales” 3 variations of celery root and beurre blanc sauce
Day 2
Lunch
Grilled local vegetables with balsamic reduction and fresh herbs side
Puree from sweet pumpkin and pistachio pesto
Hasselback potatoes with garlic and pastrami
Grilled shrimp with gremolata
Dinner
Politiki salad with red cabbage, green apple and raisins
Taramas on the side with basil oil
Crawfish ceviche with tiger milk
Risotto with king oyster mushrooms and truffle from Greece
Day 3
Lunch
Dakos salad with soil from haroupi, feta cheese and fresh tomatoes
Tempura shrimps with spicy sweet chili and tonka
Rack of lamb with pistachio crust and oven-baked potatoes Greek way
Dinner
Burrata salad with cherry tomatoes and basil pesto
Dolmadakia with fennel orzo with lobster bisque sauce and chorizo
Day 4
Lunch
Green salad with green and red mizouna
Japanese rocket, poached pears and hoisin vinaigrette
Fish mosaic with ouzo foam and celery cucumber reduction
Scallops with Jerusalem artichoke puree and caviar
Dinner
Salad with grilled watermelon, mint and feta cheese
Variety of sushi maki California rolls and surf n turf lobster with fillet beef with Peruvian potatoes
Day 5
Lunch
Greek salad with tomato onion peppers and feta mousse
Celery root style risotto and grilled calamari with herb oil
Ribeye steak with sweet potato puree and “burnt leak”
Dinner
Bruschetta with lime crème Brik and smoked salmon
Seabass with smoked beetroot puree and fennel pickled
Day 6
Lunch
Superfood quinoa salad with roasted nuts and salmon
Cuttlefish with fava onion chutney and bonito flakes
Tuna steak with hoisin sauce and tabbouleh and lemon dressing
Dinner
Potato salad with fennel olives and spring onion
Rack of lamb with smoked eggplant, lamb juice and pistachio
Red mullet watermelon safran and curry.
Desserts
Greek yogurt peaches honey and olive oil
Cheesecake with raspberries
White chocolate Cremeux , cherry gel watermelon rind compote cherry lime broth, and cherry touille Rhubarb with dark chocolate ginger and vanilla
Greek Baklava
Trilogy from dark chocolate and beetroot crumble
Poached peach with yogurt ice cream haroupi crumble and olive oil
Tart with lemon curd
Kadaifi with white chocolate pistachio and thyme
High Season (July - August): EURO 47,000/week
Mid Season (June & September): EURO 43,000/week
Low Season (October - May): EURO 34,000/week
+ Plus expenses 6,5% VAT & APA 25%
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
FUEL CONSUMPTION 90 - 120 lt/hr + generator
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.
