SAHANA
Sahana Yacht Charter
Set sail on Sahana, a stunning Bali 5.4 catamaran designed to offer an unmatched sailing experience in the heart of the Greek Islands. With its perfect blend of luxury, space, and performance, Sahana is more than just a yacht—it’s a floating sanctuary where every detail is tailored for relaxation and adventure.
Spacious Luxury & Elegant Design
Sahana boasts three beautifully designed double cabins and one twin cabin, each featuring en-suite facilities for ultimate comfort and privacy. The master cabin offers a private desk area and direct access to the cockpit, making it an exclusive retreat with breathtaking sea views. Every space on board is crafted with elegance, providing a cozy yet refined atmosphere where guests can unwind after a day of exploring the Greek coastline.
Unparalleled Onboard Experience
The expansive outdoor spaces invite you to soak up the Mediterranean sun, enjoy alfresco dining, or simply admire the spectacular surroundings as you sail between idyllic Greek islands. The flybridge provides a panoramic vantage point for breathtaking views, while the hydraulic swim platform offers effortless access to the crystal-clear waters. Whether you’re reclining on a sun lounger or gathering with friends in the open-air cockpit, Sahana delivers an experience of pure indulgence.
A Dedicated Crew for a Seamless Journey
Aboard Sahana, a professional crew of three is dedicated to ensuring a seamless and personalized experience. From expertly navigating the Aegean waters to crafting gourmet meals, the crew caters to every detail, allowing you to fully embrace the magic of your sailing adventure. Expect warm hospitality, top-tier service, and an itinerary tailored to your preferences, creating an unforgettable escape on the water.
Sail Through the Beauty of Greece
Imagine gliding across the turquoise waters of the Cyclades, anchoring in secluded bays, or stepping ashore to explore charming island villages. With Sahana, every journey is a blend of relaxation, discovery, and adventure, offering the perfect mix of serenity and exploration in one of the world’s most breathtaking destinations.
Secure Your Dream Yacht Charter Today
Let Sahana be your gateway to a luxurious sailing vacation in the Greek Islands. Whether you’re planning a family getaway, a romantic escape, or an adventure with friends, this catamaran offers an unparalleled experience on the open sea. Book now and set sail for an unforgettable journey!
1 Master cabin with desk area and direct access to the cockpit, 3 double cabins. All with en-suite facilities.
Total guests sleeping: 8
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines 2 X 80HP YANMAR 1 x Onan Cummins 17 Kw | |
| Fuel Consumption: | 25 |
| Cruising Speed: | 7.5 |
| Max Speed: | 8.5US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 28.8 Feet |
| Draft: | 4.9 Feet |
| Pax: | 8 |
| YearBuilt: | 2024 |
| Builder: | Bali Catamarans |
| JetSkis: | No |
| Flag: | Greek |
| Engines: | Engines 2 X 80HP YANMAR 1 x Onan Cummins 17 Kw |
| 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: | Yes |
| Sat Tv: | WiFi Laptop Printer |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | No |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Outside of the yacht |
| Crew Smokes: | Inq |
| Pets Aboard: | Yes |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | - |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Stern hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain Vasilis, born in Patras in 1981, brings extensive maritime experience to S/Y Sahana. With a seafaring career spanning over two decades, he has been working as a Captain since 2008, demonstrating exceptional leadership and navigational skills. His deep knowledge of the sea and the Greek islands, combined with a strong commitment to safety and guest satisfaction, ensures a smooth and enjoyable yachting experience. Fluent in both Greek and English, Captain Vasilis effortlessly communicates with international guests and crew, fostering a welcoming and professional environment on board. His passion for the ocean and dedication to excellence make him a valued leader on Sahana.
Chef: Spiridon Faltakas
Spiridon is the talented Chef on board, bringing over 15 years of experience from luxury hotels, fine dining restaurants, and Michelin-starred kitchens across Greece, Switzerland, Cyprus, Belgium, and the Netherlands. Passionate about creating memorable dining experiences, he combines refined culinary techniques with a genuine love for hospitality, ensuring every meal becomes a highlight of the guests’ journey. Having trained and worked in Michelin-level environments, Spiridon has developed an exceptional eye for detail, precision, and presentation. Whether preparing elegant multi-course dinners, fresh Mediterranean lunches, or personalized guest requests, he consistently delivers dishes that are both beautifully presented and full of flavor. Inspired by the richness of Mediterranean cuisine, Spiridon enjoys working with high-quality seasonal ingredients, creating menus that balance creativity with authenticity. Calm, organized, and highly adaptable, he thrives in fast-paced environments while maintaining the highest standards of hygiene, consistency, and service. Fluent in both Greek and English, Spiridon works closely with the crew to provide a seamless onboard experience, ensuring guests feel relaxed, cared for, and thoroughly spoiled throughout their time on board. His warm personality, professionalism, and passion for exceptional cuisine make every meal a memorable part of the voyage.
Deckhand/Stew: Stefanos Tsamis
Stefanos serves as Stew/Deckhand on board Sahana, bringing a strong understanding of sea conditions and a highly professional attitude to daily yacht operations. As an active sailing athlete, he possesses excellent seamanship skills and a natural awareness of the marine environment, allowing him to anticipate changing conditions and support the vessel’s safe and efficient operation. Stefanos places great emphasis on safety, teamwork, and delivering attentive customer service, ensuring guests feel comfortable and well looked after throughout their time on board. His experience in demanding tourism environments has strengthened his ability to remain calm under pressure while maintaining high service standards and smooth deck operations. Whether assisting with deck duties, supporting guest activities, or contributing to the overall upkeep and organization of the yacht, Stefanos approaches every task with dedication and reliability. His positive attitude, strong work ethic, and commitment to providing a seamless onboard experience make him a valuable member of the crew.
Languages: Greek (native), English (fluent).
Breakfast
Beverages
Fresh Orange Juice, Coffee, Smoothies
Pastries
Cake, Croissants, Cupcakes, Tarts, Corn Flakes, Traditional Greek Pie, Bread Sticks
Platters & Dishes
Greek Cheeses & Cold Cuts Platter
Marmalade / Honey / Butter / Peanut Butter / Chocolate Praline Spreads
Eggs (Omelets / Scrambled / Shakshuka / Greek “Kagianas” / Poached)
Fresh Seasonal Fruits Platter
Greek Yoghurt & Toppings (Chia / Nuts / Walnuts / Peanuts / Almonds etc.)
Cherry Tomatoes & Cucumber Platter
Smoked Salmon & Avocado Platter
French Toast (Sweet or Savory) with Greek Sweet Brioche Bread (“Tsoureki”)
Day 1
Lunch
Welcome finger food based on Greek traditional cuisine (bites and tarts)
Dinner
Gazpacho, a cold soup with finely chopped vegetables, salad, and scented Greek cheese
Salmon tartare with pickles, herbs, and soy sauce
Sea bass fillet in panko crust, celery root puree, sweet “Florinis” pepper sauce (Greek PDO red peppers)
Lemon tart with homemade crumble with nuts, cream cheese, lemon juice & lime zest
Day 2
Lunch
Burrata cheese salad with cherry tomatoes & basil pesto
Bruschetta with egg roe salad, marinated sardines, crispy capers & olive fillets
Orzo pasta with herbs & shrimps “Saganaki” and feta cheese
Ice cream & fruits
Dinner
Beetroot salad with Greek yoghurt & walnuts
Aegean grilled octopus with Santorini fava beans & handmade caper chutney
Grilled baby gem with sea bream fillet & taramosalata
Tiramisu
Day 3
Lunch
Variety of Greek dip spreads (tzatziki, hummus, spicy cheese dip etc.)
Classic Greek meat platter (chicken fillet, burgers), open souvlaki, pitta breads
Slow-cooked roasted baby potatoes with honey mustard glaze
Ice cream & fruits
Dinner
Beef tartare with green apple, mustard seeds & soya
Mixed green salad with cherry tomatoes, walnuts & fried feta in crispy phyllo
Grilled rib eye cut with chimichurri sauce, sautéed asparagus in butter & carrot puree with cumin and herbs
Classic cheesecake with handmade sweet cherry marmalade
Day 4
Lunch
Greek salad with cherry tomatoes & carob rusk
Traditional Santorini tomato fritters with scented yoghurt sauce
Beef meatballs in tomato sauce with Greek risotto
Chocolate salami & ice cream
Dinner
Super food salad with quinoa, mango & grilled shrimps
Sea bass ceviche with leche de tigre, mango juice, cherry tomatoes, avocado, chilli & coriander
Fried calamari with black aioli sauce (squid ink)
Greek baklava with Aegina pistachio & Madagascar vanilla ice cream
Day 5
Lunch
Grilled “talagani” cheese with grape sweet marmalade
Greek dakos salad with barley rusk, tomato & olives
Lobster linguini with tomato confit and herbs
Ice cream & fruits
Dinner
Bruschetta with smoked salmon, caramelized onion & ricotta cheese
Ikaria salad with colorful cherry tomatoes, green beans & “anthotyro” cheese
Mediterranean grilled porky fish with fish broth & sautéed greens
Orange pie with syrup & vanilla ice cream
Day 6
Lunch
Zucchini fritters with feta mousse sauce
Mixed green salad with prosciutto di Parma
Traditional Greek moussaka
Ice cream & fruits
Dinner
Tuna tartare with Bloody Mary sauce, Greek ouzo & herbs
Spinach salad with crispy phyllo, scallions & manouri cheese (Spanakopita salad)
Asian-style marinated salmon with teriyaki glaze & burned cauliflower puree
Banoffee
Day 7
Lunch
Potato salad with Mediterranean chorizo & cherry tomatoes
Mediterranean bruschetta with tomatoes, cucumber, olives & feta cheese
Creamy spaghetti with chicken fillet, sun-dried tomatoes, mushrooms & truffle oil
Lemon sorbet & seasonal fruits
Dinner
Mediterranean eggplant with basil pesto, herbs, “Florinis” pepper sauce & feta cheese
Cheese pie bites in crispy phyllo with spicy tomato jam
Glazed lamb chops with Vinsanto wine sauce (PDO Santorini), potato puree & sun-dried tomatoes
Chocolate cake with vanilla ice cream & hot salted caramel syrup
** Happy to discuss any food allergies or special dietary needs.
** All traditional Greek dishes can be prepared.
** Athlete diet available: high protein, low fats & carbs.
** Fresh fish from local fishermen depends on the weather and catch.
28/06/26-05/07/26
28/06/26-05/07/26
20/06/26-27/06/26
20/06/26-27/06/26
12/06/26-19/06/26
01/06/26 - 08/06/26
24/05/26 - 31/05/26
24/05/26 - 31/05/26
24/05/26 - 31/05/26
Sahana:Just wanted to say thank you and that we had a wonderful time aboard the Sahana. The captain and crew did everything possible to make our trip exceptional. The accommodations, food and activities all top notch. We have so many wonderful memories of our trip too many to list.
20/09/25-27/09/25
12/09/25-19/09/25
12/09/25-19/09/25
04/09/25-11/09/25
04/09/25-11/09/25
04/09/25-11/09/25
11/08/25-17/08/25
04/08/25-10/08/25
27/07/25-03/08/25
20/07/25-26/07/25
13/07/25-19/07/25
29/06/25-04/07/25
29/06/25-04/07/25
21/06/25 - 28/06/25
21/06/25 - 28/06/25
06/06/25-10/06/25
Guest comments June 2025
30/05/25-04/06/25
22/05/25 - 29/05/25
22/05/25 - 29/05/25
| 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 2026 | |||||||||||
| Mid Season 2026 B | |||||||||||
| Low Season 2026 B | |||||||||||
| High Season 2027 | |||||||||||
| Mid Season 2027 A | |||||||||||
| Mid Season 2027 B | |||||||||||
| Low Season 2027 A | |||||||||||
| Low Season 2027 B |
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
High Season: Euro 27000 per week (July - August)
Mid Season: Euro 24500 per week (June and Sept)
Low Season: EURO 19500 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 25%)
Charter for less than a week upon request. Weekly rate will be divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee. Relocation Fees: Catamarans 55ft and up: Cyclades (1500 EUR + 6,5% VAT)
**Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 28.8 Feet
- : 4.9 Feet
- : 8
- : 2024
- : Bali Catamarans
- : 7.5
- : 8.5
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Vasilis Diamadis
- : Greek
- : Engines 2 X 80HP YANMAR 1 x Onan Cummins 17 Kw
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines 2 X 80HP YANMAR 1 x Onan Cummins 17 Kw | |
| Fuel Consumption: | 25 |
| Cruising Speed: | 7.5 |
| Max Speed: | 8.5US 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: | Yes |
| Sat Tv: | WiFi Laptop Printer |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | - |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | No |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | 1 x Onan Cummins 17 Kw |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | 349 |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | No |
| Guests Smokes: | Outside of the yacht |
| Crew Smokes: | Inq |
| Pets Aboard: | Yes |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | No |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Stern hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain Vasilis, born in Patras in 1981, brings extensive maritime experience to S/Y Sahana. With a seafaring career spanning over two decades, he has been working as a Captain since 2008, demonstrating exceptional leadership and navigational skills. His deep knowledge of the sea and the Greek islands, combined with a strong commitment to safety and guest satisfaction, ensures a smooth and enjoyable yachting experience. Fluent in both Greek and English, Captain Vasilis effortlessly communicates with international guests and crew, fostering a welcoming and professional environment on board. His passion for the ocean and dedication to excellence make him a valued leader on Sahana.
Chef: Spiridon Faltakas
Spiridon is the talented Chef on board, bringing over 15 years of experience from luxury hotels, fine dining restaurants, and Michelin-starred kitchens across Greece, Switzerland, Cyprus, Belgium, and the Netherlands. Passionate about creating memorable dining experiences, he combines refined culinary techniques with a genuine love for hospitality, ensuring every meal becomes a highlight of the guests’ journey. Having trained and worked in Michelin-level environments, Spiridon has developed an exceptional eye for detail, precision, and presentation. Whether preparing elegant multi-course dinners, fresh Mediterranean lunches, or personalized guest requests, he consistently delivers dishes that are both beautifully presented and full of flavor. Inspired by the richness of Mediterranean cuisine, Spiridon enjoys working with high-quality seasonal ingredients, creating menus that balance creativity with authenticity. Calm, organized, and highly adaptable, he thrives in fast-paced environments while maintaining the highest standards of hygiene, consistency, and service. Fluent in both Greek and English, Spiridon works closely with the crew to provide a seamless onboard experience, ensuring guests feel relaxed, cared for, and thoroughly spoiled throughout their time on board. His warm personality, professionalism, and passion for exceptional cuisine make every meal a memorable part of the voyage.
Deckhand/Stew: Stefanos Tsamis
Stefanos serves as Stew/Deckhand on board Sahana, bringing a strong understanding of sea conditions and a highly professional attitude to daily yacht operations. As an active sailing athlete, he possesses excellent seamanship skills and a natural awareness of the marine environment, allowing him to anticipate changing conditions and support the vessel’s safe and efficient operation. Stefanos places great emphasis on safety, teamwork, and delivering attentive customer service, ensuring guests feel comfortable and well looked after throughout their time on board. His experience in demanding tourism environments has strengthened his ability to remain calm under pressure while maintaining high service standards and smooth deck operations. Whether assisting with deck duties, supporting guest activities, or contributing to the overall upkeep and organization of the yacht, Stefanos approaches every task with dedication and reliability. His positive attitude, strong work ethic, and commitment to providing a seamless onboard experience make him a valuable member of the crew.
Languages: Greek (native), English (fluent).
Breakfast
Beverages
Fresh Orange Juice, Coffee, Smoothies
Pastries
Cake, Croissants, Cupcakes, Tarts, Corn Flakes, Traditional Greek Pie, Bread Sticks
Platters & Dishes
Greek Cheeses & Cold Cuts Platter
Marmalade / Honey / Butter / Peanut Butter / Chocolate Praline Spreads
Eggs (Omelets / Scrambled / Shakshuka / Greek “Kagianas” / Poached)
Fresh Seasonal Fruits Platter
Greek Yoghurt & Toppings (Chia / Nuts / Walnuts / Peanuts / Almonds etc.)
Cherry Tomatoes & Cucumber Platter
Smoked Salmon & Avocado Platter
French Toast (Sweet or Savory) with Greek Sweet Brioche Bread (“Tsoureki”)
Day 1
Lunch
Welcome finger food based on Greek traditional cuisine (bites and tarts)
Dinner
Gazpacho, a cold soup with finely chopped vegetables, salad, and scented Greek cheese
Salmon tartare with pickles, herbs, and soy sauce
Sea bass fillet in panko crust, celery root puree, sweet “Florinis” pepper sauce (Greek PDO red peppers)
Lemon tart with homemade crumble with nuts, cream cheese, lemon juice & lime zest
Day 2
Lunch
Burrata cheese salad with cherry tomatoes & basil pesto
Bruschetta with egg roe salad, marinated sardines, crispy capers & olive fillets
Orzo pasta with herbs & shrimps “Saganaki” and feta cheese
Ice cream & fruits
Dinner
Beetroot salad with Greek yoghurt & walnuts
Aegean grilled octopus with Santorini fava beans & handmade caper chutney
Grilled baby gem with sea bream fillet & taramosalata
Tiramisu
Day 3
Lunch
Variety of Greek dip spreads (tzatziki, hummus, spicy cheese dip etc.)
Classic Greek meat platter (chicken fillet, burgers), open souvlaki, pitta breads
Slow-cooked roasted baby potatoes with honey mustard glaze
Ice cream & fruits
Dinner
Beef tartare with green apple, mustard seeds & soya
Mixed green salad with cherry tomatoes, walnuts & fried feta in crispy phyllo
Grilled rib eye cut with chimichurri sauce, sautéed asparagus in butter & carrot puree with cumin and herbs
Classic cheesecake with handmade sweet cherry marmalade
Day 4
Lunch
Greek salad with cherry tomatoes & carob rusk
Traditional Santorini tomato fritters with scented yoghurt sauce
Beef meatballs in tomato sauce with Greek risotto
Chocolate salami & ice cream
Dinner
Super food salad with quinoa, mango & grilled shrimps
Sea bass ceviche with leche de tigre, mango juice, cherry tomatoes, avocado, chilli & coriander
Fried calamari with black aioli sauce (squid ink)
Greek baklava with Aegina pistachio & Madagascar vanilla ice cream
Day 5
Lunch
Grilled “talagani” cheese with grape sweet marmalade
Greek dakos salad with barley rusk, tomato & olives
Lobster linguini with tomato confit and herbs
Ice cream & fruits
Dinner
Bruschetta with smoked salmon, caramelized onion & ricotta cheese
Ikaria salad with colorful cherry tomatoes, green beans & “anthotyro” cheese
Mediterranean grilled porky fish with fish broth & sautéed greens
Orange pie with syrup & vanilla ice cream
Day 6
Lunch
Zucchini fritters with feta mousse sauce
Mixed green salad with prosciutto di Parma
Traditional Greek moussaka
Ice cream & fruits
Dinner
Tuna tartare with Bloody Mary sauce, Greek ouzo & herbs
Spinach salad with crispy phyllo, scallions & manouri cheese (Spanakopita salad)
Asian-style marinated salmon with teriyaki glaze & burned cauliflower puree
Banoffee
Day 7
Lunch
Potato salad with Mediterranean chorizo & cherry tomatoes
Mediterranean bruschetta with tomatoes, cucumber, olives & feta cheese
Creamy spaghetti with chicken fillet, sun-dried tomatoes, mushrooms & truffle oil
Lemon sorbet & seasonal fruits
Dinner
Mediterranean eggplant with basil pesto, herbs, “Florinis” pepper sauce & feta cheese
Cheese pie bites in crispy phyllo with spicy tomato jam
Glazed lamb chops with Vinsanto wine sauce (PDO Santorini), potato puree & sun-dried tomatoes
Chocolate cake with vanilla ice cream & hot salted caramel syrup
** Happy to discuss any food allergies or special dietary needs.
** All traditional Greek dishes can be prepared.
** Athlete diet available: high protein, low fats & carbs.
** Fresh fish from local fishermen depends on the weather and catch.
28/06/26-05/07/26
28/06/26-05/07/26
20/06/26-27/06/26
20/06/26-27/06/26
12/06/26-19/06/26
01/06/26 - 08/06/26
24/05/26 - 31/05/26
24/05/26 - 31/05/26
24/05/26 - 31/05/26
Sahana:Just wanted to say thank you and that we had a wonderful time aboard the Sahana. The captain and crew did everything possible to make our trip exceptional. The accommodations, food and activities all top notch. We have so many wonderful memories of our trip too many to list.
20/09/25-27/09/25
12/09/25-19/09/25
12/09/25-19/09/25
04/09/25-11/09/25
04/09/25-11/09/25
04/09/25-11/09/25
11/08/25-17/08/25
04/08/25-10/08/25
27/07/25-03/08/25
20/07/25-26/07/25
13/07/25-19/07/25
29/06/25-04/07/25
29/06/25-04/07/25
21/06/25 - 28/06/25
21/06/25 - 28/06/25
06/06/25-10/06/25
Guest comments June 2025
30/05/25-04/06/25
22/05/25 - 29/05/25
22/05/25 - 29/05/25
| Season | 2 PAX |
|---|---|
| High Season 2026 | |
| Mid Season 2026 B | |
| Low Season 2026 B | |
| High Season 2027 | |
| Mid Season 2027 A | |
| Mid Season 2027 B | |
| Low Season 2027 A | |
| Low Season 2027 B |
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
High Season: Euro 27000 per week (July - August)
Mid Season: Euro 24500 per week (June and Sept)
Low Season: EURO 19500 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 25%)
Charter for less than a week upon request. Weekly rate will be divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee. Relocation Fees: Catamarans 55ft and up: Cyclades (1500 EUR + 6,5% VAT)
**Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
