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SPIRIT L

€25,000 - €28,500 / WEEK
SPIRIT L - 2
Main Salon
SPIRIT L - 3
Dinning area
SPIRIT L - 4
Aft
SPIRIT L - 5
Sun Deck
SPIRIT L - 6
Double Cabin
SPIRIT L - 7
Double Cabin
SPIRIT L - 8
En - suite facilities
SPIRIT L - 9
Twin cabin
SPIRIT L - 20
SPIRIT L - 21
SPIRIT L - 22
SPIRIT L - 23
SPIRIT L - 24
SPIRIT L - 25
SPIRIT L - 26
SPIRIT L - 27
SPIRIT L - 28
SPIRIT L - 29
SPIRIT L - 30
SPIRIT L - 31
SPIRIT L - 32
SPIRIT L - 33
SPIRIT L - 34
SPIRIT L - 35
SPIRIT L - 36
SPIRIT L - 37
SPIRIT L - 38

Historically, this yacht was the Royal Yacht of the GRIMALDI Family of Monaco, built by and for Princess Grace and Prince Ranier III. SPIRIT L was originally built by CCYD in Venice, Italia, in 1984 as ‘STALCA II’ to the order of HH Prince Ranier III of Monaco and his American actress wife Grace Kelly for sailing with their three children: Stefanie, Albert and Caroline. From their combined names, came the boat name STALCA. Since our acquisition and subsequent complete control of SPIRIT L, we have full reconditioned and painted her 26mt (85′) hull to the deep midnight blue.

1 Master Suite (Double mattress 1.55m x 1.92m x 0.17m)
2 Twin Cabins, both convertible to Double (Single mattresses 0.76m x 1.92m x 0.17m)
1 Bunkbed Cabin (Single mattresses 0.66m x 1.92m x 0.17m)
3 Showers/WC (1 shared by the one Twin and the Bunkbed)

BUILT/REFIT
YEAR
2021
YACHT
LENGTH
85 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
4
CHARGES
FROM
€25,000
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: 3
Electric Heads: 3
Engine Details
2x Caterpillar C3208 V8 four-stroke 210hp naturally aspirated diesel engines / Generators: Onan 27Kw starboard generator & Onan 20Kw portside generator
Fuel Consumption: 100
Cruising Speed: 9
Max Speed: 12US Gall/Hr
Details
Type: Sail
Beam: 6.30 Metres
Draft: 3.00 Metres
Pax: 8
Refit: 2021
YearBuilt: 1984
Builder: Custom
Engines: 2x Caterpillar C3208 V8 four-stroke 210hp naturally aspirated diesel engines / Generators: Onan 27Kw starboard generator & Onan 20Kw portside generator
JetSkis: Yes
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: -
Sat Tv: -
Camcorder: -
Books: -
Board Games: -
Deck Shower: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: -
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Brig F330HT
Dinghy hp: 30
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: Yes
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
Michalis Gkouveris
Nation: Greek
Born: 1987
Languages: English, Greek, Russian
Chef
Yiannis Tsiapas
Nation: Greek
Born: 1995
Captain - Michalis Gkouveris
Captain Michalis is Greek and was born in 1987. He graduated from the Merchant Marine Academy of Aspropirgos and previously studied at the Computer and Network Engineer College. Captain Michalis has a great sailing experience, as he has sailed more than 100,000 nautical miles over the past 15 years, including the last 10 years as a charter Captain. He is passionate about sailing and passionate about all aspects of his work. He also has an intimate knowledge of all regions of the Greek islands. As a Captain he is totally respectful and considerate of his clients, their safety and wellbeing, their comfort and enjoyment. He speaks Greek and English and his main hobbies are photography, video and video clip production.

Chef - Yiannis Tsiapas
Yiannis, was born in Athens in 1995 and is a dedicated and industrious person with over 8 years of experience in the restaurant and hotel industries. Yiannis's culinary adventure started in his grandmother's kitchen at a young age. He has four years of experience in the yachting sector and he has developed his cooking abilities in Athens, Germany, and on Greek islands including Paros, Kea, Ios, and Rhodes. Following vacations aboard a sailboat with his companion, he made the decision to pursue a profession at sea. Yiannis is excited to host visitors on Spirit L and impart his culinary knowledge, especially with Greek and Mediterranean dishes. Speaking Greek and English with ease, Yiannis contributes not only his exceptional cooking abilities but also his skillful communication to make the trip more enjoyable for all guests.

Stewardess - Julia Silich
Julia was born in 1991. She has numerous years of experience working in motor boats, the hotel business, and tourism. She is very courteous and kind. Putting everyone at ease and taking care of their requirements while on board are her main responsibilities!

Deckhand - Dimitris Kapalidis
Dimitris was born in 1990 in Kazakhstan. Passionate about the yachting industry, he has a lifeguard, speedboat and skipper's license. He has graduated from Technical High School with a specialty in engineering. His priority is to make the guests’ experience on board a truly memorable one. He is fluent in Greek, English, Russian and particularly enjoys watersports and travelling!

…Spirit L Week menu…

Breakfast Choices:

  • Eggs selection: Omelet with cheese and ham, fried eggs, or scrambled eggs. (Upon request)
  • Croissants
  • Bruschetta with avocado and poached egg
  • Fresh fruit platter
  • Cheese & cold cuts platter
  • Marmalades, Cream cheese, butter, honey, peanut butter.
  • Cereals, oats, yogurt.
  • Fresh Juice or Smoothies, Green Tea, English breakfast tea.

 Chef’s note:

Every day according to our guest’s schedule, will discuss our daily menu so I can accommodate your taste and preferences. Also, we always try to obtain with fresh local fish, meat and vegetables from the islands that we visit, so we can adapt and bring in your table, fresh and tasty local flavors.

Day 1 

Lunch:

  • Gazpacho tomato soup with spices
  • Red mullet Ceviche, with coriander avocado and lime
  • Salmon tartar with sesame and avocado
  • Dakos salad, with carob crust and feta mousse  
  • Grilled seabass
  • Fruit plater

 Dinner:

  • Rib eye fillet with asparagus, baby potatoes shimeji mushrooms and teriyaki sauce
  • Grilled feta in the oven with fresh tomatoes and pepper
  • Mesclun salad with honey mustard sauce, and dry oil bread
  • Homemade Pitta Bread and feta cheese Sause
  • Cheesecacke

Day 2

Lunch:

  • Grilled Fresh fish with lemon oil sauche
  • Boiled greens (almira)
  • Chickpeas salad, with onion lime vinaigrette
  • Talayani Cheese Grilled served with tomato chutney
  • Tarama mousse served with bread made onboard

 Dinner:

  • Mushroom cappuccino soup
  • Octopus Carpaccio
  • Fried rice with asparagus and mixed vegetables
  • Mesclun salad with soya vinaigrette and tuna tataki
  • Grilled Cauliflower with Spices
  • Ekmek Kadaifi with Kaimaki ice cream

Day 3

Lunch: 

  • Moussaka (Eggplant with Ground Beef Morne Sauce and Potato Chips)
  • Greek salad
  • Tzatziki
  • Cheeseballs
  • Bruschetta with olive paste, vegetables and goat cheese
  • Fresh fruits

Dinner:

  • Shrimp Pasta with Shrimp tartar and caviar
  • Grilled vegetables with burrata cheese and light goat cheese sauce and balsamic glaze
  • Cherry tomato salad with carob rusks, cucumber and kritamo
  • Sorbet ice cream

Day 4

Lunch:

  • Gilt head brim fille with peas pure and potato salad
  • Tubule salad with parsley tomato and lime
  • Grilled vegetables
  • Fruit plater

Dinner:

  • Briam (grilled vegetables in tomato juice) with Feta Cheese and herbs
  • Fried Zucchini Balls
  • Salad with mushrooms, pear, rocket and mix leaves, sesame and orange vinaigrette
  • Kadaifi and Baklava bites

Day 5

Lunch:

  • Orzo seafood Pasta cooked like Risotto boiled in Shrimps Bisque with veggies, Shrimps and Calamari.
  • Traditional Octopus Boiled in Vinnegar
  • Mixed mesclun salad, mint, orange fillets, oregano and nuts from Aegina island
  • Brusquest with goat cheese and herbs.
  • Fruit Plater

 Dinner:

  • Lamp breeze cooked in the oven with wine and vegies for 7 hrs
  • Potato pure
  • Cherry tomato salad with strawberries, mint and anthotyro cheese
  • Pitta Bread with hummus
  • Light yogurt cream with fruits and honey

 Day 6

Lunch:

  • Mediterranean Tuna served on rice noodle  with pistachio
  • Salad Nicoise
  • Pitta Bread
  • Stuffed Peppers with Feta Cheese
  • Fruit Platter

 Dinner:

  • Risotto “Gemista” boiled in fresh tomato juice with herbs
  • Mix leaves salad with pomegranate vinaigrette, dry figs and parmesan cheese
  • Tomato fried balls with feta cheese
  • Yogurt with Cherries in syrup
Client Comments August 2023
16/08/2023 - 23/08/2023
Client Comments August 2023
07/08/2023 - 14/08/2023
Client Comments July 2023
24/07/2023 - 04/08/2023
Client Comments July 2023
15/07/2023 - 22/07/2023
Client Comments July 2023
06/07/2023 - 13/07/2023
Client Comments July 2022
23/07/2022 - 30/07/2022
Rates are Plus Expenses
2024 Charter Rates:
High Season Rate (July & August): 28,500 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 30% of the charter fee not included in the rates.

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
  • : 6.30 Metres
  • : 3.00 Metres
  • : 8
  • : 2021
  • : 1984
  • : Custom
  • : 9
  • : 12
  • : 2x Caterpillar C3208 V8 four-stroke 210hp naturally aspirated diesel engines / Generators: Onan 27Kw starboard generator & Onan 20Kw portside generator
  • : Yes
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Michalis Gkouveris
  • : Greek
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: 3
Electric Heads: 3
Engine Details
2x Caterpillar C3208 V8 four-stroke 210hp naturally aspirated diesel engines / Generators: Onan 27Kw starboard generator & Onan 20Kw portside generator
Fuel Consumption: 100
Cruising Speed: 9
Max Speed: 12US Gall/Hr
Details
Refit: 2021
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: -
Sat Tv: -
# 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: Yes
Minimum Age: -
Generator: 1x Onan 27Kw & 1x Onan 20Kw
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Brig F330HT
Dinghy hp: 30
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: Yes
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
Michalis Gkouveris
Nation: Greek
Born: 1987
Languages: English, Greek, Russian
Chef
Yiannis Tsiapas
Nation: Greek
Born: 1995
Captain - Michalis Gkouveris
Captain Michalis is Greek and was born in 1987. He graduated from the Merchant Marine Academy of Aspropirgos and previously studied at the Computer and Network Engineer College. Captain Michalis has a great sailing experience, as he has sailed more than 100,000 nautical miles over the past 15 years, including the last 10 years as a charter Captain. He is passionate about sailing and passionate about all aspects of his work. He also has an intimate knowledge of all regions of the Greek islands. As a Captain he is totally respectful and considerate of his clients, their safety and wellbeing, their comfort and enjoyment. He speaks Greek and English and his main hobbies are photography, video and video clip production.

Chef - Yiannis Tsiapas
Yiannis, was born in Athens in 1995 and is a dedicated and industrious person with over 8 years of experience in the restaurant and hotel industries. Yiannis's culinary adventure started in his grandmother's kitchen at a young age. He has four years of experience in the yachting sector and he has developed his cooking abilities in Athens, Germany, and on Greek islands including Paros, Kea, Ios, and Rhodes. Following vacations aboard a sailboat with his companion, he made the decision to pursue a profession at sea. Yiannis is excited to host visitors on Spirit L and impart his culinary knowledge, especially with Greek and Mediterranean dishes. Speaking Greek and English with ease, Yiannis contributes not only his exceptional cooking abilities but also his skillful communication to make the trip more enjoyable for all guests.

Stewardess - Julia Silich
Julia was born in 1991. She has numerous years of experience working in motor boats, the hotel business, and tourism. She is very courteous and kind. Putting everyone at ease and taking care of their requirements while on board are her main responsibilities!

Deckhand - Dimitris Kapalidis
Dimitris was born in 1990 in Kazakhstan. Passionate about the yachting industry, he has a lifeguard, speedboat and skipper's license. He has graduated from Technical High School with a specialty in engineering. His priority is to make the guests’ experience on board a truly memorable one. He is fluent in Greek, English, Russian and particularly enjoys watersports and travelling!

…Spirit L Week menu…

Breakfast Choices:

  • Eggs selection: Omelet with cheese and ham, fried eggs, or scrambled eggs. (Upon request)
  • Croissants
  • Bruschetta with avocado and poached egg
  • Fresh fruit platter
  • Cheese & cold cuts platter
  • Marmalades, Cream cheese, butter, honey, peanut butter.
  • Cereals, oats, yogurt.
  • Fresh Juice or Smoothies, Green Tea, English breakfast tea.

 Chef’s note:

Every day according to our guest’s schedule, will discuss our daily menu so I can accommodate your taste and preferences. Also, we always try to obtain with fresh local fish, meat and vegetables from the islands that we visit, so we can adapt and bring in your table, fresh and tasty local flavors.

Day 1 

Lunch:

  • Gazpacho tomato soup with spices
  • Red mullet Ceviche, with coriander avocado and lime
  • Salmon tartar with sesame and avocado
  • Dakos salad, with carob crust and feta mousse  
  • Grilled seabass
  • Fruit plater

 Dinner:

  • Rib eye fillet with asparagus, baby potatoes shimeji mushrooms and teriyaki sauce
  • Grilled feta in the oven with fresh tomatoes and pepper
  • Mesclun salad with honey mustard sauce, and dry oil bread
  • Homemade Pitta Bread and feta cheese Sause
  • Cheesecacke

Day 2

Lunch:

  • Grilled Fresh fish with lemon oil sauche
  • Boiled greens (almira)
  • Chickpeas salad, with onion lime vinaigrette
  • Talayani Cheese Grilled served with tomato chutney
  • Tarama mousse served with bread made onboard

 Dinner:

  • Mushroom cappuccino soup
  • Octopus Carpaccio
  • Fried rice with asparagus and mixed vegetables
  • Mesclun salad with soya vinaigrette and tuna tataki
  • Grilled Cauliflower with Spices
  • Ekmek Kadaifi with Kaimaki ice cream

Day 3

Lunch: 

  • Moussaka (Eggplant with Ground Beef Morne Sauce and Potato Chips)
  • Greek salad
  • Tzatziki
  • Cheeseballs
  • Bruschetta with olive paste, vegetables and goat cheese
  • Fresh fruits

Dinner:

  • Shrimp Pasta with Shrimp tartar and caviar
  • Grilled vegetables with burrata cheese and light goat cheese sauce and balsamic glaze
  • Cherry tomato salad with carob rusks, cucumber and kritamo
  • Sorbet ice cream

Day 4

Lunch:

  • Gilt head brim fille with peas pure and potato salad
  • Tubule salad with parsley tomato and lime
  • Grilled vegetables
  • Fruit plater

Dinner:

  • Briam (grilled vegetables in tomato juice) with Feta Cheese and herbs
  • Fried Zucchini Balls
  • Salad with mushrooms, pear, rocket and mix leaves, sesame and orange vinaigrette
  • Kadaifi and Baklava bites

Day 5

Lunch:

  • Orzo seafood Pasta cooked like Risotto boiled in Shrimps Bisque with veggies, Shrimps and Calamari.
  • Traditional Octopus Boiled in Vinnegar
  • Mixed mesclun salad, mint, orange fillets, oregano and nuts from Aegina island
  • Brusquest with goat cheese and herbs.
  • Fruit Plater

 Dinner:

  • Lamp breeze cooked in the oven with wine and vegies for 7 hrs
  • Potato pure
  • Cherry tomato salad with strawberries, mint and anthotyro cheese
  • Pitta Bread with hummus
  • Light yogurt cream with fruits and honey

 Day 6

Lunch:

  • Mediterranean Tuna served on rice noodle  with pistachio
  • Salad Nicoise
  • Pitta Bread
  • Stuffed Peppers with Feta Cheese
  • Fruit Platter

 Dinner:

  • Risotto “Gemista” boiled in fresh tomato juice with herbs
  • Mix leaves salad with pomegranate vinaigrette, dry figs and parmesan cheese
  • Tomato fried balls with feta cheese
  • Yogurt with Cherries in syrup
Client Comments August 2023
16/08/2023 - 23/08/2023
Client Comments August 2023
07/08/2023 - 14/08/2023
Client Comments July 2023
24/07/2023 - 04/08/2023
Client Comments July 2023
15/07/2023 - 22/07/2023
Client Comments July 2023
06/07/2023 - 13/07/2023
Client Comments July 2022
23/07/2022 - 30/07/2022
Rates are Plus Expenses
2024 Charter Rates:
High Season Rate (July & August): 28,500 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 30% of the charter fee not included in the rates.

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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