SELENE

€22,500 - €27,000 / WEEK

Cabins: 5 queen cabins / Heads: 5 electric private heads

• Sleeps 10 guests in 5 spacious
guest cabins
• Crew enjoy their own
separate cabins & heads

BUILT/REFIT
YEAR
2019
YACHT
LENGTH
62 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
3
CHARGES
FROM
€22,500
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
Engines: 2 x 150 HP Generator 1: 19 KW Generator 2: 10KW (silent)
Fuel Consumption: 40
Cruising Speed: 8
Max Speed: 9US Gall/Hr
Details
Type: Cat
Beam: 33 Feet
Draft: 7.4 Feet
Pax: 10
Refit: 2019
YearBuilt: 2015
Builder: Lagoon
Engines: Engines: 2 x 150 HP Generator 1: 19 KW Generator 2: 10KW (silent)
Flag: GREEK
SatTv: Yes
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: -
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: 180L/hour
Special Diets: Inq
Kosher: No
BBQ: -
Minimum Age: -
Inverter: 5000 w
Voltages: 220
Water Maker: 180L/hour
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Inflatable 4.5m
Dinghy hp: 50
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Artemis Artemakis
Nation: Greek
Born: 1963
License: RYA/MCA Yachtmaster
Languages: English, Greek, basic French
Chef
Ilias Brofas
Nation: Greek
Born: 1991
Captain - Artemis Artemakis
The captain of Selene is Artemios Artemakis, also known as Captain Artémis, a pleasant yet assertive character, with an over 30 years sailing experience as part of his pure love for sea activities. His high responsibility and natural talent to work under pressure are two powerful endorsements he gained from his successful career in Mechanical Engineering (University degree). For over the last 10 years, Artémis has been working as a professional skipper in both sailing and motor yachts in the East Mediterranean and the Caribbean (Dominican Republic), is a RYA/MCA Yachtmaster. In addition, he has been a divemaster since 1998 holding a PADI & NAUI certificate, with diving experience both in the greek and the Dominican waters. Artémis is the kind of man who makes you feel assured and relaxed. He is an excellent trainer in both sailing and scuba diving, really dedicated to serving his co-sailors every single day.

Deckhand/Stewardess: Meni Ralli
She was born and raised in Florina, Greece. As her father, who was working as a chef on ships for many years, she learned to love the sea and traveling. Growing up, she started sailing. She travels a lot and she likes meeting new people and experiencing cultures from various countries, which has helped her to become easily adaptable to her job. The past few years she has worked as a hostess on sailing yachts. She loves theater, films, and sports. She speaks English and Greek. 

Chef: Ilias Brofas
Ilias was born in 1991 in Athens. He has completed his chef’s degree in 2012 and has since then been working in numerous restaurants as sous chef and executive chef all over Athens. He has absolved a seminar in butchery and has combined his culinary love and imagination with precise food preparation and health standards. He is creative, has great organization skills, works well under pressure and is able to multi-task. He knows all the levels and posts of food preparation and kitchen, is communicative and a good team player. He speaks Greek, English and basic French.

Breakfast

 

Eggs at your preference: fried, scrambled, poached, boiled, strapatsada(scrambled egg with tomato sauce and feta)

Fruit platter or fruit salad in syrup

Cake at your preference: vanilla, chocolate, orange, carrot, apple

creps, pancakes, croissants, tost

Variety off cheese

Variety of cold: cutts, sausages, bacon

Coffee: espresso, filter, Greek, Nescafe

Tea, wild herbs

Juice at your preference: orange, vegetables or other fruits

Daily yogurt: milk, butter, almond milk

Variety of cereal: nuts, dry fruits

honey, marmalade, peanut butter

Greek pies at your preference: bougatsa,

 mushrooms sautéed, cherry tomatoes, cucumber

pickled fish, smoked salmon

beans

Variety of fresh bread

 

 

 

Monday

 

Lunch:

 

Shrimps saganaki with tomato sauce and feta

Mixed salad with grilled avocado cherry tomatoes, cucumber, radish and white balsamic dressing

Grouper fillet with boiled leafy greens and lemon dressing

Pavlova with lemon cream and berries

 

Dinner:

 

Feta rolls with kantaifi honey and pistachio

Greek salad with mizithra cheese and croutons

Ribeye steak with baby potatoes and chimichurri sauce

Pane cotta with espresso and caramel sauce

 

 

Tuesday

 

Lunch:

 

Octopus confit with fava mouse and caramelized onions

Green salad with smoked fish, pickled onion, deal, radish and lemon dressing

Linguini with lobster bisque sauce, herbs and cherry tomatoes

Chocolate soufflé with milk cream

 

Dinner:

 

Mixed mushrooms bruschetta, herbs, goat creamy cheese, rucola and truffle oil

Mixed green salad with orange dressing fried haloumi cheese, walnuts and croutons

Lamb ribs with herbs and grilled vegetables

Chocolate pie with strawberries and whip cream

 

 

Wednesday

 

Lunch:

 

Dolmadakia with wine leafs and yogurt sauce with mint

Fatou's salad : mixed vegetables, crispy Arabic pie, chickpeas and lemon dressing

Hunkar: beef stew in tomato sauce with eggplant puree

Variety of Turkish desserts

 

Dinner:

 

Fried smoked cheese with nuts crust and fig marmalade

Greek style sizar salad with sigklino from mani, graviera cheese and croutons

Chicken skewers with couscous parsley salad and lemon dressing

Tiramisu

 

 

 

Thursday

  

Lunch:

 

Squid sauteed with pesto sauce ruccola, grilled zucchini and fennel

Fried cod with tempura beetroot tartar and aioli sauce

Lime tart with marinque

 

Dinner:

 

Smoked eggplant salad with crispy Arabic pies and pomegranate

Green salad with rucolla, baby spinach, sundried tomatoes, sweet balsamic dressing and graviera flakes

Rooster pastitsada with traditional Greek pasta and anthotyro cheese

Οrange-pie with mastiha ice cream

 

 

Friday

 

 

Lunch:

 

Gaspatzo tomato soup with basil oil

fried zucchini chips with avocado mouse

Beef soffritto with puree and thyme

Walnuts pie with vanilla ice cream and chocolate syrup

 

Dinner:

 

Black risotto with cuttlefish and lemon zest

Nisouaz salad with baby potatoes, cherry tomatoes, beans, egg, lettuce and fresh tuna

Salmon fillet grilled with quinoa salad, avocado mouse and orange dressing

Lemon cheesecake with syrup sour cherry

 

 

Saturday

 

 

Lunch:

 

Orzo risotto with shrimps, saffron and ouzo

Roasted beetroot salad with grapefruit fillets, baby spinach, walnuts, petimezi and olive oil

Tuna fillet grilled with marinated bell pepper salad and asparagus

Ravani with mango sorbet

 

Dinner:

 

Meatballs with chili tomato sauce and feta gratinee

Stuffed vegetables with rice

Orange pie

 

 

Sunday

 

Lunch:

 

Crispy zucchini balls with yogurt and mint sauce

Cretan dakos salad with mizithra cheese caper and olives

Musaka with beef ragu , eggplant , potatoes and bechamel sauce

Loukoumades with ganache sauce or honey with walnuts

 

Dinner:

 

Mussels in white wine sauce herbs and feta

Crispy shrimps wrapped with kantaifi, mixed green salad, red pepper and mango dressing

Grilled swordfish fillet with warm spinach salad and smoked olive dressing

Tart with strawberries

 

 

 

Snacks

 

Club sandwich with French fries

Canapes

Toast

Sandwiches

Pizza

Burgers

 

Vegan, Gluten-free and Special kids menu is available.
All the ingredients are the best quality in the local market and Delicatessen shops carefully chosen by the chef

Ethnic cuisines available at your request

Barbeque available

2018 Guest Comments
May 2018 Guest Comment
2018 Guest Comments
June 2018 Guest Comment
2018 Guest Comments
Guest Comments from 3 different charterers
2018 Guest Comments
July 2018 Guest comments
2018 Guest Comments
Special Dedication
2018 Guest Comments
September 2018, Guest Comments from 2 different charterers
2018 Guest Comments
26/04/2018 Guest Comment
2018 Guest Comments
07/05/2018 Guest Comments
2018 Guest Comments
Dedicated to beloved crew
2018 Guest Comments
July 14, 2018, Guest Comment
2018 Guest Comments
5-12 August 2018 special dedication
2018 Guest Comments
20 August 2018 Guest comment
2018 Guest Comments
27 August 2018 Guest Comment
June 1, 2019
Joe & Angela
July 2020
Calvin - Charlotte - Katie
July 2020
Fransesca - Saggi - Charles
August 31, 2020
Joseph
Rates are Plus Expenses
2021 GREECE RATES

High Season: EURO 27.000 per week (July - August)
Mid Season: EURO 25.000 per week (June & September)
Low Season: EURO 22.500 per week (October - May)
Plus all expenses (V.A.T. 12% & APA 20%.)
 

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
  • : 33 Feet
  • : 7.4 Feet
  • : 10
  • : 2019
  • : 2015
  • : Lagoon
  • : 8
  • : 9
  • : Engines: 2 x 150 HP Generator 1: 19 KW Generator 2: 10KW (silent)
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Artemis Artemakis
  • : GREEK
  • : Yes
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Wash Basins: -
Heads: -
Electric Heads: 5
Engine Details
Engines: 2 x 150 HP Generator 1: 19 KW Generator 2: 10KW (silent)
Fuel Consumption: 40
Cruising Speed: 8
Max Speed: 9US Gall/Hr
Details
Refit: 2019
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: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: 180L/hour
Special Diets: Inq
Kosher: No
BBQ: -
# Dine In: -
Minimum Age: -
Generator: 19 kw
Inverter: 5000 w
Voltages: 220
Water Maker: 180L/hour
Water Cap: 4/240L
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: No
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Inflatable 4.5m
Dinghy hp: 50
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Artemis Artemakis
Nation: Greek
Born: 1963
License: RYA/MCA Yachtmaster
Languages: English, Greek, basic French
Chef
Ilias Brofas
Nation: Greek
Born: 1991
Captain - Artemis Artemakis
The captain of Selene is Artemios Artemakis, also known as Captain Artémis, a pleasant yet assertive character, with an over 30 years sailing experience as part of his pure love for sea activities. His high responsibility and natural talent to work under pressure are two powerful endorsements he gained from his successful career in Mechanical Engineering (University degree). For over the last 10 years, Artémis has been working as a professional skipper in both sailing and motor yachts in the East Mediterranean and the Caribbean (Dominican Republic), is a RYA/MCA Yachtmaster. In addition, he has been a divemaster since 1998 holding a PADI & NAUI certificate, with diving experience both in the greek and the Dominican waters. Artémis is the kind of man who makes you feel assured and relaxed. He is an excellent trainer in both sailing and scuba diving, really dedicated to serving his co-sailors every single day.

Deckhand/Stewardess: Meni Ralli
She was born and raised in Florina, Greece. As her father, who was working as a chef on ships for many years, she learned to love the sea and traveling. Growing up, she started sailing. She travels a lot and she likes meeting new people and experiencing cultures from various countries, which has helped her to become easily adaptable to her job. The past few years she has worked as a hostess on sailing yachts. She loves theater, films, and sports. She speaks English and Greek. 

Chef: Ilias Brofas
Ilias was born in 1991 in Athens. He has completed his chef’s degree in 2012 and has since then been working in numerous restaurants as sous chef and executive chef all over Athens. He has absolved a seminar in butchery and has combined his culinary love and imagination with precise food preparation and health standards. He is creative, has great organization skills, works well under pressure and is able to multi-task. He knows all the levels and posts of food preparation and kitchen, is communicative and a good team player. He speaks Greek, English and basic French.

Breakfast

 

Eggs at your preference: fried, scrambled, poached, boiled, strapatsada(scrambled egg with tomato sauce and feta)

Fruit platter or fruit salad in syrup

Cake at your preference: vanilla, chocolate, orange, carrot, apple

creps, pancakes, croissants, tost

Variety off cheese

Variety of cold: cutts, sausages, bacon

Coffee: espresso, filter, Greek, Nescafe

Tea, wild herbs

Juice at your preference: orange, vegetables or other fruits

Daily yogurt: milk, butter, almond milk

Variety of cereal: nuts, dry fruits

honey, marmalade, peanut butter

Greek pies at your preference: bougatsa,

 mushrooms sautéed, cherry tomatoes, cucumber

pickled fish, smoked salmon

beans

Variety of fresh bread

 

 

 

Monday

 

Lunch:

 

Shrimps saganaki with tomato sauce and feta

Mixed salad with grilled avocado cherry tomatoes, cucumber, radish and white balsamic dressing

Grouper fillet with boiled leafy greens and lemon dressing

Pavlova with lemon cream and berries

 

Dinner:

 

Feta rolls with kantaifi honey and pistachio

Greek salad with mizithra cheese and croutons

Ribeye steak with baby potatoes and chimichurri sauce

Pane cotta with espresso and caramel sauce

 

 

Tuesday

 

Lunch:

 

Octopus confit with fava mouse and caramelized onions

Green salad with smoked fish, pickled onion, deal, radish and lemon dressing

Linguini with lobster bisque sauce, herbs and cherry tomatoes

Chocolate soufflé with milk cream

 

Dinner:

 

Mixed mushrooms bruschetta, herbs, goat creamy cheese, rucola and truffle oil

Mixed green salad with orange dressing fried haloumi cheese, walnuts and croutons

Lamb ribs with herbs and grilled vegetables

Chocolate pie with strawberries and whip cream

 

 

Wednesday

 

Lunch:

 

Dolmadakia with wine leafs and yogurt sauce with mint

Fatou's salad : mixed vegetables, crispy Arabic pie, chickpeas and lemon dressing

Hunkar: beef stew in tomato sauce with eggplant puree

Variety of Turkish desserts

 

Dinner:

 

Fried smoked cheese with nuts crust and fig marmalade

Greek style sizar salad with sigklino from mani, graviera cheese and croutons

Chicken skewers with couscous parsley salad and lemon dressing

Tiramisu

 

 

 

Thursday

  

Lunch:

 

Squid sauteed with pesto sauce ruccola, grilled zucchini and fennel

Fried cod with tempura beetroot tartar and aioli sauce

Lime tart with marinque

 

Dinner:

 

Smoked eggplant salad with crispy Arabic pies and pomegranate

Green salad with rucolla, baby spinach, sundried tomatoes, sweet balsamic dressing and graviera flakes

Rooster pastitsada with traditional Greek pasta and anthotyro cheese

Οrange-pie with mastiha ice cream

 

 

Friday

 

 

Lunch:

 

Gaspatzo tomato soup with basil oil

fried zucchini chips with avocado mouse

Beef soffritto with puree and thyme

Walnuts pie with vanilla ice cream and chocolate syrup

 

Dinner:

 

Black risotto with cuttlefish and lemon zest

Nisouaz salad with baby potatoes, cherry tomatoes, beans, egg, lettuce and fresh tuna

Salmon fillet grilled with quinoa salad, avocado mouse and orange dressing

Lemon cheesecake with syrup sour cherry

 

 

Saturday

 

 

Lunch:

 

Orzo risotto with shrimps, saffron and ouzo

Roasted beetroot salad with grapefruit fillets, baby spinach, walnuts, petimezi and olive oil

Tuna fillet grilled with marinated bell pepper salad and asparagus

Ravani with mango sorbet

 

Dinner:

 

Meatballs with chili tomato sauce and feta gratinee

Stuffed vegetables with rice

Orange pie

 

 

Sunday

 

Lunch:

 

Crispy zucchini balls with yogurt and mint sauce

Cretan dakos salad with mizithra cheese caper and olives

Musaka with beef ragu , eggplant , potatoes and bechamel sauce

Loukoumades with ganache sauce or honey with walnuts

 

Dinner:

 

Mussels in white wine sauce herbs and feta

Crispy shrimps wrapped with kantaifi, mixed green salad, red pepper and mango dressing

Grilled swordfish fillet with warm spinach salad and smoked olive dressing

Tart with strawberries

 

 

 

Snacks

 

Club sandwich with French fries

Canapes

Toast

Sandwiches

Pizza

Burgers

 

Vegan, Gluten-free and Special kids menu is available.
All the ingredients are the best quality in the local market and Delicatessen shops carefully chosen by the chef

Ethnic cuisines available at your request

Barbeque available

2018 Guest Comments
May 2018 Guest Comment
2018 Guest Comments
June 2018 Guest Comment
2018 Guest Comments
Guest Comments from 3 different charterers
2018 Guest Comments
July 2018 Guest comments
2018 Guest Comments
Special Dedication
2018 Guest Comments
September 2018, Guest Comments from 2 different charterers
2018 Guest Comments
26/04/2018 Guest Comment
2018 Guest Comments
07/05/2018 Guest Comments
2018 Guest Comments
Dedicated to beloved crew
2018 Guest Comments
July 14, 2018, Guest Comment
2018 Guest Comments
5-12 August 2018 special dedication
2018 Guest Comments
20 August 2018 Guest comment
2018 Guest Comments
27 August 2018 Guest Comment
June 1, 2019
Joe & Angela
July 2020
Calvin - Charlotte - Katie
July 2020
Fransesca - Saggi - Charles
August 31, 2020
Joseph
Rates are Plus Expenses
2021 GREECE RATES

High Season: EURO 27.000 per week (July - August)
Mid Season: EURO 25.000 per week (June & September)
Low Season: EURO 22.500 per week (October - May)
Plus all expenses (V.A.T. 12% & APA 20%.)
 

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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