OPERA
OPERA... a vessel constructed by one of the largest Italian companies, CANTIERI DI PISA. The classic beauty, simple yet elegant decoration, combined with its absolute modernity, will offer you unique moments of relaxation and luxury during your vacation.
1 Master Cabin with Queen size bed (163cm x 200cm) – 15sq. cabin (without the bathroom).
1 VIP Cabin with Double bed (153cm x 200cm) – 7 sq. cabin (without the bathroom).
2 Twin Cabins with 2 single beds each (80cm x 197cm) – 6 sq. cabin (without the bathroom).
All cabins with en-suite facilities.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines: 2 x Ice Diesel Caterpillar 3412 DITA - 895 kw/each | Generators: 2 x Kohler 20,5 kw/each with fuel consumption: 220 Litres/day | |
| Fuel Consumption: | 450 |
| Cruising Speed: | 20 |
| Max Speed: | 24US Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 5.95 Metres |
| Draft: | 2.2 Metres |
| Pax: | 8 |
| Refit: | 2023 |
| YearBuilt: | 1994 |
| Builder: | Cantieri di Pisa, Italy |
| SatTv: | Yes |
| JetSkis: | Yes |
| Flag: | Greek |
| Engines: | Engines: 2 x Ice Diesel Caterpillar 3412 DITA - 895 kw/each | Generators: 2 x Kohler 20,5 kw/each with fuel consumption: 220 Litres/day |
| 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: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 3,75m |
| Dinghy hp: | YAMAHA 30HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | Yes |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 2 |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain: Kostas Papanikolatos
Kostas is a seasoned and highly respected captain from Kefalonia, bringing over 35 years of professional maritime experience to every voyage. His impressive career spans command of cruise ships and passenger ferries on the Patras–Italy route, before dedicating 25 years exclusively to yachting with Costa Cruising — a tenure that speaks volumes about his loyalty, professionalism and expertise.
Known for his integrity, strong leadership and natural ability to manage and inspire crew, Kostas combines deep seamanship with a genuine passion for the sea and the yachting lifestyle. Based in Kefalonia and fluent in English, he is ideally placed to offer guests not just safe and confident passages, but truly memorable experiences on the water.
Languages: Greek (native), English .
Chef: Dimitris Manoloudis
Dimitris is 36 years old with over 11 years of professional experience. Since he was a child, he loved being in the kitchen, learning to value and respect raw ingredients—believing that they hold the key to flavor and memories. Defined by a positive mindset and daily energy, he is a firm believer in the power of teamwork and collaboration. He is constantly seeking growth through his craft and strives to give his best, ensuring his guests enjoy his creations and leave fully satisfied.
Hostess: Vasiliki Pouliou
Vasiliki is an exceptionally qualified professional with extensive experience accumulated over many years in the roles of stewardess and head waitress, both in Greece and Germany. Her remarkable ability to communicate effectively and swiftly grasp the preferences and needs of those around her distinguishes her as an invaluable individual, both personally and as a vital member of any team or crew! She is highly organized, disciplined, and exhibits unwavering determination in all her endeavors. Her reliability and willingness to contribute selflessly further underscore her exceptional character and dedication to her work. Vasiliki's professionalism and interpersonal skills make her a significant asset in any professional environment.
Languages: Greek (native), English (fluent).
Deckhand: Hercules Chrysikos
Hercules is 24 years old and a senior student at the School of Electrical and Computer Engineering (ECE) of the National Technical University of Athens (NTUA). He has been involved with the maritime sector for years, starting as a young sailing athlete and now working as a deckhand and powerboat operator. He is an active individual who strives for continuous self-improvement and aims to give his best in every situation."
Languages: Greek & English (fluent).
Breakfast
- Yogurt Blinis
- Crêpes
- Pancakes
- Yorkshire Pudding
- Sweet Pastries
- Croissants
- Ganache
- Eggs
- Cereals
- Yogurt
Lunch
- Chicken Souvlaki with tzatziki, roasted potatoes, pickled onions, corn pita bread, served with Greek salad
- Traditional Pastitsio served with a Verde salad and tempura-crusted vegetables
- Surf & Turf – beef fillets and shrimp with carne asada sauce, squash, and a veggie noodle crudo salad
- Marinated Lamb Fillets (thinly sliced) for lamb gyros, served with pita or tortilla, smoky cheese sauce, pickled onions, and shredded green leaf salad
- Classic Moussaka with garden salad
- Beef Fillets with Italian provolone and green peppercorn-infused sauce, served with Caprese salad
- Slow-Roasted Lamb Shank with vegetable couscous and arugula salad
Dinner
- Octopus with red wine reduction and celeriac root purée
- Sea Bass with roasted vegetables and “Ladolemono” velouté sauce
- Slow-Cooked Calamari in white wine and garlic sauce, served with polenta
- Grilled Sea Bream with herb de Provence-scented bulgur wheat
- Salmon with truffle oil-infused hummus
- Shrimp Pasta with homemade bisque
- Tuna Tataki
Accompaniments
- Saganaki
- Spinach Pie
- Leek Pie
- Dolmades (stuffed vine leaves)
- Artisanal Cheese Board
- Cold Cut Board
- Stuffed Kataifi with cheese and marmalade
- Pan-Seared Talagani Cheese with marmalade
- Crusted Feta with chili-infused honey
- Bruschettas
- Traditional Greek Fava
- Marinated Beetroot Salad
- Aubergine & Zucchini Tempura Crisps
- Smoked Aubergine Salad
- Stuffed Peppers with ricotta-garlic filling
- Greek Dakos
Desserts
- Tiramisu
- Panna Cotta
- Chocolate Tart
- Chocolate Mousse
- Burnt Basque Cheesecake
- Lemon Posset
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| High Season | |||||||||||
| Low Season |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
2026 Charter Rates: High Season Rate (July & August): 28,000 EUR / Week + VAT + Expenses Low Season Rate (Rest months): 25,000 EUR / Week + VAT + Expenses V.A.T 12% (subject to change without prior notice) & APA 50% of the charter fee not included in the rates
X
Available
X
Booked
X
Hold
X
Unavailable
- : Power
- : 5.95 Metres
- : 2.2 Metres
- : 8
- : 2023
- : 1994
- : Cantieri di Pisa, Italy
- : 20
- : 24
- : Yes
- : No
- : Yes
- : Yacht offers Rendezvous Diving only
- : Kostas Papanikolatos
- : Greek
- : Engines: 2 x Ice Diesel Caterpillar 3412 DITA - 895 kw/each | Generators: 2 x Kohler 20,5 kw/each with fuel consumption: 220 Litres/day
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines: 2 x Ice Diesel Caterpillar 3412 DITA - 895 kw/each | Generators: 2 x Kohler 20,5 kw/each with fuel consumption: 220 Litres/day | |
| Fuel Consumption: | 450 |
| Cruising Speed: | 20 |
| Max Speed: | 24US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2023 |
| 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: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | Spotify |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | No |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | 2 x Kohler 20,5 kw/ each |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 3,75m |
| Dinghy hp: | YAMAHA 30HP |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | Yes |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 2 |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain: Kostas Papanikolatos
Kostas is a seasoned and highly respected captain from Kefalonia, bringing over 35 years of professional maritime experience to every voyage. His impressive career spans command of cruise ships and passenger ferries on the Patras–Italy route, before dedicating 25 years exclusively to yachting with Costa Cruising — a tenure that speaks volumes about his loyalty, professionalism and expertise.
Known for his integrity, strong leadership and natural ability to manage and inspire crew, Kostas combines deep seamanship with a genuine passion for the sea and the yachting lifestyle. Based in Kefalonia and fluent in English, he is ideally placed to offer guests not just safe and confident passages, but truly memorable experiences on the water.
Languages: Greek (native), English .
Chef: Dimitris Manoloudis
Dimitris is 36 years old with over 11 years of professional experience. Since he was a child, he loved being in the kitchen, learning to value and respect raw ingredients—believing that they hold the key to flavor and memories. Defined by a positive mindset and daily energy, he is a firm believer in the power of teamwork and collaboration. He is constantly seeking growth through his craft and strives to give his best, ensuring his guests enjoy his creations and leave fully satisfied.
Hostess: Vasiliki Pouliou
Vasiliki is an exceptionally qualified professional with extensive experience accumulated over many years in the roles of stewardess and head waitress, both in Greece and Germany. Her remarkable ability to communicate effectively and swiftly grasp the preferences and needs of those around her distinguishes her as an invaluable individual, both personally and as a vital member of any team or crew! She is highly organized, disciplined, and exhibits unwavering determination in all her endeavors. Her reliability and willingness to contribute selflessly further underscore her exceptional character and dedication to her work. Vasiliki's professionalism and interpersonal skills make her a significant asset in any professional environment.
Languages: Greek (native), English (fluent).
Deckhand: Hercules Chrysikos
Hercules is 24 years old and a senior student at the School of Electrical and Computer Engineering (ECE) of the National Technical University of Athens (NTUA). He has been involved with the maritime sector for years, starting as a young sailing athlete and now working as a deckhand and powerboat operator. He is an active individual who strives for continuous self-improvement and aims to give his best in every situation."
Languages: Greek & English (fluent).
Breakfast
- Yogurt Blinis
- Crêpes
- Pancakes
- Yorkshire Pudding
- Sweet Pastries
- Croissants
- Ganache
- Eggs
- Cereals
- Yogurt
Lunch
- Chicken Souvlaki with tzatziki, roasted potatoes, pickled onions, corn pita bread, served with Greek salad
- Traditional Pastitsio served with a Verde salad and tempura-crusted vegetables
- Surf & Turf – beef fillets and shrimp with carne asada sauce, squash, and a veggie noodle crudo salad
- Marinated Lamb Fillets (thinly sliced) for lamb gyros, served with pita or tortilla, smoky cheese sauce, pickled onions, and shredded green leaf salad
- Classic Moussaka with garden salad
- Beef Fillets with Italian provolone and green peppercorn-infused sauce, served with Caprese salad
- Slow-Roasted Lamb Shank with vegetable couscous and arugula salad
Dinner
- Octopus with red wine reduction and celeriac root purée
- Sea Bass with roasted vegetables and “Ladolemono” velouté sauce
- Slow-Cooked Calamari in white wine and garlic sauce, served with polenta
- Grilled Sea Bream with herb de Provence-scented bulgur wheat
- Salmon with truffle oil-infused hummus
- Shrimp Pasta with homemade bisque
- Tuna Tataki
Accompaniments
- Saganaki
- Spinach Pie
- Leek Pie
- Dolmades (stuffed vine leaves)
- Artisanal Cheese Board
- Cold Cut Board
- Stuffed Kataifi with cheese and marmalade
- Pan-Seared Talagani Cheese with marmalade
- Crusted Feta with chili-infused honey
- Bruschettas
- Traditional Greek Fava
- Marinated Beetroot Salad
- Aubergine & Zucchini Tempura Crisps
- Smoked Aubergine Salad
- Stuffed Peppers with ricotta-garlic filling
- Greek Dakos
Desserts
- Tiramisu
- Panna Cotta
- Chocolate Tart
- Chocolate Mousse
- Burnt Basque Cheesecake
- Lemon Posset
| Season | 2 PAX |
|---|---|
| High Season | |
| Low Season |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
2026 Charter Rates: High Season Rate (July & August): 28,000 EUR / Week + VAT + Expenses Low Season Rate (Rest months): 25,000 EUR / Week + VAT + Expenses V.A.T 12% (subject to change without prior notice) & APA 50% of the charter fee not included in the rates
