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STAR LINK

€40,000 - €45,000 / WEEK
STAR LINK - 2
REFIT SALOON 2023
STAR LINK - 3
REFIT SALOON 2023
STAR LINK - 20
STAR LINK - 21
STAR LINK - 22
STAR LINK - 23
STAR LINK - 24
STAR LINK - 25
STAR LINK - 26
STAR LINK - 27
STAR LINK - 28
STAR LINK - 29
STAR LINK - 30
STAR LINK - 31
STAR LINK - 32
STAR LINK - 33
STAR LINK - 34
STAR LINK - 35
STAR LINK - 36
STAR LINK - 37
STAR LINK - 38

Star Link is a gorgeous 2008 Falcon (90ft) that underwent a refit in 2019/2020 and 2023. With 4 beautifully appointed cabins, she accommodates 8 guests. Aboard her spacious decks, you’ll find peace and relaxation. Her exceptional crew of 5 led by Captain Stoyanov is excited to welcome guests for the 2023 season! Collectively, they speak Greek, Bulgarian, English, Russian, German, and basic French. With diverse backgrounds, they pamper their guests and treat them to the finest charter experience. While cruising, if a little adrenaline is necessary, Star Link is equipped with a Williams 400 Turbojet tender- perfect for water-skiing, tubing, and exploring the Greek coastline. There are 2 jet skis for additional fun in the sun and a sea bob! To round-out the activities, head out on the SUP, explore the underwater wonders with snorkeling equipment, or get in some fishing. Star Link is the perfect way to explore the Greek Islands!

One master cabin, One VIP cabin and two twin cabins all with private facilities.

BUILT/REFIT
YEAR
2019/2020/2023
YACHT
LENGTH
90 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
5
CHARGES
FROM
€40,000
Accommodations
Cabins: 4
Queen: 1
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
2 X MTU 2000, 16V 2300 RPM 2x KOHLER 35EFKOZD 30KW 1-PHASE fuel consumption: 300 lt./day.
Fuel Consumption: 500
Cruising Speed: 18
Max Speed: 23US Gall/Hr
Details
Type: Power
Beam: 21.8 Feet
Draft: 6.3 Feet
Pax: 8
Refit: 2019/2020/2023
YearBuilt: 2008
Builder: Falcon
Engines: 2 X MTU 2000, 16V 2300 RPM 2x KOHLER 35EFKOZD 30KW 1-PHASE fuel consumption: 300 lt./day.
JetSkis: 2
Flag: Bulgarian
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: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: Yes
Minimum Age: -
Inverter: yes
Voltages: -
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Tempset 650
Dinghy hp: 250
Water Skis Adult: 1
Water Skis Kids: 1
Jet Skis: 2
Kneeboard: No
Windsurfer: No
Snorkel Gear: 10
Tube: Yes
Scurfer: No
Wake Board: 1
Kayaks 1 Pax: No
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: Hydraulic swimming platform
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Stoyanov Lyubomir
Nation: Bulgarian
Born: 1975
Languages: Greek, Bulgarian, English, Russian, German, basic French, basic Spanish, Italian
Chef
Hristo Nishev
Nation: Bulgarian
Born: 1989
Captain: Lyubomir Stoyanov
Born in Bulgaria in 1975, Captain Lyubomir has been an integral part of the yachting industry since 2009. His journey commenced as a personal assistant and translator for the owner of a 90-meter private yacht, navigating the Mediterranean, Thailand, Maldives, and French Polynesia. It was during this time that he discovered his true calling—to become a sailor. With each role, Captain Lyubomir accumulated valuable sailing experience, leading to the attainment of his RYA/MCA Yacht Master Offshore with a full Commercial endorsement. People-oriented, reliable, sociable, and focused on technical details without unnecessary fuss, he brings a wealth of professionalism to his wide-ranging positions on board. His exceptional organizational skills render his yacht highly effective for chartering. Fluent in Bulgarian, English, Russian, and German, Captain Lyubomir is dedicated to ensuring a seamless and enjoyable experience for his guests on board.

Chef: Hristo Nishev
Hristo, originally from Bulgaria, transitioned from engineering to pursue his passion for culinary arts, graduating with honors in 2008 before immersing himself in the world of cooking. With a diverse culinary background gained from working in restaurants across Plovdiv, attending specialized courses at Protur 95 and the French Masters, he has developed a keen expertise in crafting spectacular dishes. Hristo's repertoire extends to various cultural cuisines, and he particularly enjoys organizing themed dinners that celebrate Greek, Spanish, and Italian flavors. He values the importance of pairing fine drinks with his culinary creations and cherishes the ability of these meals to enhance moments of togetherness among family and friends. Eager to contribute his skills to creating unforgettable charter experiences, Hristo is excited to join the team on Star Link. Beyond his culinary pursuits, he finds solace in cycling. He is fluent in Bulgarian and English.
Ex-yacht: Astoria


Stewardess: Irena Vatsadze
Born in Russia in 1987, Irena ventured to Greece with her family in 1997. Since 2010, she has been an integral part of the tourist industry, showcasing her versatility in roles such as cook, receptionist, travel consultant, and ground flight attendant. Irena's diverse experiences have equipped her with extensive knowledge in customer care, professionalism, organization, and communication skills. Known for her strong work ethic, responsibility, proactiveness, teamwork, and time efficiency, Irena brings a wealth of dedication to her role as a stewardess. Fluent in Greek, English, and Russian, she ensures seamless communication on board. In her leisure time, Irena enjoys engaging in sports and exploring new travel destinations.

Mechanic:Atanasov Petko
Hailing from Bulgaria and born in 1982, Petko Atanasov has been a stalwart in the yachting industry since 2008. As a highly accomplished and proactive marine engineer, Petko boasts over 10 years of experience specializing in troubleshooting, repairing, and maintaining marine diesel engines and auxiliary machinery. Petko is characterized by his strong sense of responsibility, trustworthiness, kindness, and exceptional problem-solving skills, particularly when faced with technical challenges. His extensive experience in various roles on a yacht has made him an expert in all aspects of maritime responsibilities. Notably, his remarkable organizational skills contribute to his success as a valuable team member on board.
Fluent in both Russian and English, Petko ensures effective communication while excelling in his role as a skilled and dedicated mechanic.

Deckhand: Nikola Lisichkov
Nikola, born in 1995, brings a wealth of experience and a strong work ethic to the deckhand role aboard Starlink. Motivated, flexible, and dynamic, Nikola thrives in environments demanding long hours and high standards of service. Having honed his skills on various yachts since 2021, Nikola is adept at collaborating with multinational crews and attending to high-end guests' needs, including children. As a team player and fast learner, he is eager to continuously enhance his capabilities in order to elevate his contributions to the team aboard Starlink and to provide the best charter experience to his guests.

Day 1

Welcome drink: Champagne with strawberries dipped in milk chocolate
Assortment of bruschettas with salmon sprinkled with caviar, prosciutto, concasse tomatoes, etc.
Plateau cheese selection (Camembert, Parmesan, white cheese, yellow cheese, etc.
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)

Lunch

Lettuce with cherry, parmesan, avocado, seeds and lemon dressing
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
Salmon fillet served with homemade pea puree and hollandaise sauce
Lemon sorbet

Dinner

Classic Greek salad with marinated oregano and olive oil feta cheese and olives
Stuffed hot peppers with Philadelphia cheese and yellow cheese wrapped in bacon and sliced with BBQ sauce,
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, ??assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Wellington beef tenderloin
Mascarpone cream with melon jam

Day 2

Breakfast

Eggs of your choice accompanied by crispy bacon, sausages, cheese, tomatoes, cucumbers, freshly baked bread, cream cheese and more.
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli

Lunch
Tomatoes with homemade kopuulo, cottage cheese, and olive paste
Goose liver served with blueberry sauce and bruschettas
Fresh Greek fish selected from the fish market prepared in salt and served with butter garlic sauce
Tiramisu

Dinner
Shopska salad
Octopus with olives, fresh onions and concasse tomatoes
Pork tenderloin with crispy crust served with sauteed potatoes in mushrooms and mushroom sauce
Crème brule with white chocolate and fresh raspberries

Day 3

Breakfast

Pancakes served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli

Lunch

Tomato tartare with mozzarella and basil pesto
Fish Soup
Turkey roll with stewed spinach and cheese
Seasonal fruit

Dinner

Mixed green salads, with cucumber, dried tomatoes and walnuts
Tuna tartare
Marinated beef bon fillet confit with fluffy mashed potatoes with truffle oil
Chocolate souffle with a scoop of ice cream

Day 4

Breakfast

Fried French toast served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli

Lunch

Tomatoes with roasted herbal cheese drizzled with pesto cream
Mix of selected fresh BBQ meats from the local butcher's shop (chicken, pork, beef) served with BBQ corn and grilled seasonal vegetables
Lemon cheesecake

Dinner

Caesar salad with crispy squid
Homemade zucchini rolls with Philadelphia cream, served with crispy truffle bruschettas and milk herbal sauce
Crispy white fish served with sauteed potatoes and tartar sauce
Chocolate mousse with fresh strawberries

Day 5

Breakfast

Pancakes served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli

Lunch

Mixed green salads with roasted goat cheese, strawberries and mix seeds
Cold summer zucchini soup sprinkled with fresh cheese
Schnitzels from pork bon fillet served with french fries
White cake with sliced almonds

Dinner

Slice of tomatoes with sauteed eggplant, zucchini and red pepper sprinkled with dill and diced cow's cheese
Smoked marinated eel served with herbal butter and freshly baked bread
Fish meatballs from white fish fillet, shrimps and salmon served with tartar sauce
Mascarpone cream with fresh fruit

Day 6

Breakfast

Banana pancakes made with oatmeal
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli

Lunch

Fish soup with salmon balls, shrimp and sea
Paella with seafood
Nutella cake

Dinner

Mix green salads with cucumber, fresh onion, radish and boiled egg
Stuffed mushrooms with
Spicy beef meatballs on BBQ with homemade lutenists
Cheesecake with blueberries

Day 7

Breakfast

French croissants with butter
Plateau of sausages and cheeses, Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice

Lunch

Burrata salad
Greek moussaka
Caprese chicken with tomato, fresh mozzarella and basil pesto
Strawberry Tart

Dinner

Tabbouleh salad, prepared from finely chopped parsley, tomatoes, mint, onion, bulgur and seasoned with olive oil, lemon juice, salt and sweet pepper.
Avocado stuffed with shrimp and crab rolls
Pork roll with mushrooms and cream sauce
Lindt chocolate cake

Client Comments August 2023
02/08/2023 - 09/08/2023
Client Comments August 2022
22/08/2022 - 29/08/2022
Client Comments August 2022
14/08/2022 - 21/08/2022
Client Comments July 2022
28/07/2022 - 04/08/2022
Client Comments July 2022
17/07/2022 - 24/07/2022
Client Comments July 2022
05/07/2022 - 12/07/2022
Client Comments June 2022
07/06/2022 - 14/06/2022
Client Comments May 2022
29/05/2022 - 06/06/2022
Client Comments August 2021
20/08/2021 - 27/08/2021
Mr. H
"We had a great time on the Star Link. Thr yacht was beautiful and really practical especially the dining table amd sundeck on top deck with covering was used often. It is so nice to have dinner on top deck because of the view! Crew was great and very helpful . Tolis the chef made the most excellent food with every day a Greek touch really great! We are really satisfied with Charterworld and you for all the searching and helping with the itinerary. Choosing the saronic sea was beautiful, nice calm bays and the picturesque towns of Hydra and Spetses stoke our hearts. Also Navplion and Poros was great , Porto Heli is a harbour people can skip☺️. Thanks to you and the crew"
July 2021
.
Rates are Plus Expenses
2024 Rates
High Season (June 15th till September 15th) EURO 45.000 /week + all exp
Low Season (rest months) EURO 40.000/week + all exp
+ APA 40% + 13% VAT
VAT 6,5% till end of 2024

Free WiFi

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.

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

  • : Power
  • : 21.8 Feet
  • : 6.3 Feet
  • : 8
  • : 2019/2020/2023
  • : 2008
  • : Falcon
  • : 18
  • : 23
  • : 2 X MTU 2000, 16V 2300 RPM 2x KOHLER 35EFKOZD 30KW 1-PHASE fuel consumption: 300 lt./day.
  • : 1
  • : 2
  • : Yacht offers Rendezvous Diving only
  • : Stoyanov Lyubomir
  • : Bulgarian
Accommodations
Cabins: 4
Queen: 1
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: 4
Engine Details
2 X MTU 2000, 16V 2300 RPM 2x KOHLER 35EFKOZD 30KW 1-PHASE fuel consumption: 300 lt./day.
Fuel Consumption: 500
Cruising Speed: 18
Max Speed: 23US Gall/Hr
Details
Refit: 2019/2020/2023
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: Yes
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: -
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: Kohler 2 X 25 KvA
Inverter: yes
Voltages: -
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Tempset 650
Dinghy hp: 250
Dinghy # pax: 12
Water Skis Adult: 1
Water Skis Kids: 1
Jet Skis: 2
Wave Runners: -
Kneeboard: No
Windsurfer: No
Snorkel Gear: 10
Tube: Yes
Scurfer: No
Wake Board: 1
Kayaks 1 Pax: No
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: Hydraulic swimming platform
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Stoyanov Lyubomir
Nation: Bulgarian
Born: 1975
Languages: Greek, Bulgarian, English, Russian, German, basic French, basic Spanish, Italian
Chef
Hristo Nishev
Nation: Bulgarian
Born: 1989
Captain: Lyubomir Stoyanov
Born in Bulgaria in 1975, Captain Lyubomir has been an integral part of the yachting industry since 2009. His journey commenced as a personal assistant and translator for the owner of a 90-meter private yacht, navigating the Mediterranean, Thailand, Maldives, and French Polynesia. It was during this time that he discovered his true calling—to become a sailor. With each role, Captain Lyubomir accumulated valuable sailing experience, leading to the attainment of his RYA/MCA Yacht Master Offshore with a full Commercial endorsement. People-oriented, reliable, sociable, and focused on technical details without unnecessary fuss, he brings a wealth of professionalism to his wide-ranging positions on board. His exceptional organizational skills render his yacht highly effective for chartering. Fluent in Bulgarian, English, Russian, and German, Captain Lyubomir is dedicated to ensuring a seamless and enjoyable experience for his guests on board.

Chef: Hristo Nishev
Hristo, originally from Bulgaria, transitioned from engineering to pursue his passion for culinary arts, graduating with honors in 2008 before immersing himself in the world of cooking. With a diverse culinary background gained from working in restaurants across Plovdiv, attending specialized courses at Protur 95 and the French Masters, he has developed a keen expertise in crafting spectacular dishes. Hristo's repertoire extends to various cultural cuisines, and he particularly enjoys organizing themed dinners that celebrate Greek, Spanish, and Italian flavors. He values the importance of pairing fine drinks with his culinary creations and cherishes the ability of these meals to enhance moments of togetherness among family and friends. Eager to contribute his skills to creating unforgettable charter experiences, Hristo is excited to join the team on Star Link. Beyond his culinary pursuits, he finds solace in cycling. He is fluent in Bulgarian and English.
Ex-yacht: Astoria


Stewardess: Irena Vatsadze
Born in Russia in 1987, Irena ventured to Greece with her family in 1997. Since 2010, she has been an integral part of the tourist industry, showcasing her versatility in roles such as cook, receptionist, travel consultant, and ground flight attendant. Irena's diverse experiences have equipped her with extensive knowledge in customer care, professionalism, organization, and communication skills. Known for her strong work ethic, responsibility, proactiveness, teamwork, and time efficiency, Irena brings a wealth of dedication to her role as a stewardess. Fluent in Greek, English, and Russian, she ensures seamless communication on board. In her leisure time, Irena enjoys engaging in sports and exploring new travel destinations.

Mechanic:Atanasov Petko
Hailing from Bulgaria and born in 1982, Petko Atanasov has been a stalwart in the yachting industry since 2008. As a highly accomplished and proactive marine engineer, Petko boasts over 10 years of experience specializing in troubleshooting, repairing, and maintaining marine diesel engines and auxiliary machinery. Petko is characterized by his strong sense of responsibility, trustworthiness, kindness, and exceptional problem-solving skills, particularly when faced with technical challenges. His extensive experience in various roles on a yacht has made him an expert in all aspects of maritime responsibilities. Notably, his remarkable organizational skills contribute to his success as a valuable team member on board.
Fluent in both Russian and English, Petko ensures effective communication while excelling in his role as a skilled and dedicated mechanic.

Deckhand: Nikola Lisichkov
Nikola, born in 1995, brings a wealth of experience and a strong work ethic to the deckhand role aboard Starlink. Motivated, flexible, and dynamic, Nikola thrives in environments demanding long hours and high standards of service. Having honed his skills on various yachts since 2021, Nikola is adept at collaborating with multinational crews and attending to high-end guests' needs, including children. As a team player and fast learner, he is eager to continuously enhance his capabilities in order to elevate his contributions to the team aboard Starlink and to provide the best charter experience to his guests.

Day 1

Welcome drink: Champagne with strawberries dipped in milk chocolate
Assortment of bruschettas with salmon sprinkled with caviar, prosciutto, concasse tomatoes, etc.
Plateau cheese selection (Camembert, Parmesan, white cheese, yellow cheese, etc.
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)

Lunch

Lettuce with cherry, parmesan, avocado, seeds and lemon dressing
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
Salmon fillet served with homemade pea puree and hollandaise sauce
Lemon sorbet

Dinner

Classic Greek salad with marinated oregano and olive oil feta cheese and olives
Stuffed hot peppers with Philadelphia cheese and yellow cheese wrapped in bacon and sliced with BBQ sauce,
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, ??assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Wellington beef tenderloin
Mascarpone cream with melon jam

Day 2

Breakfast

Eggs of your choice accompanied by crispy bacon, sausages, cheese, tomatoes, cucumbers, freshly baked bread, cream cheese and more.
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli

Lunch
Tomatoes with homemade kopuulo, cottage cheese, and olive paste
Goose liver served with blueberry sauce and bruschettas
Fresh Greek fish selected from the fish market prepared in salt and served with butter garlic sauce
Tiramisu

Dinner
Shopska salad
Octopus with olives, fresh onions and concasse tomatoes
Pork tenderloin with crispy crust served with sauteed potatoes in mushrooms and mushroom sauce
Crème brule with white chocolate and fresh raspberries

Day 3

Breakfast

Pancakes served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli

Lunch

Tomato tartare with mozzarella and basil pesto
Fish Soup
Turkey roll with stewed spinach and cheese
Seasonal fruit

Dinner

Mixed green salads, with cucumber, dried tomatoes and walnuts
Tuna tartare
Marinated beef bon fillet confit with fluffy mashed potatoes with truffle oil
Chocolate souffle with a scoop of ice cream

Day 4

Breakfast

Fried French toast served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli

Lunch

Tomatoes with roasted herbal cheese drizzled with pesto cream
Mix of selected fresh BBQ meats from the local butcher's shop (chicken, pork, beef) served with BBQ corn and grilled seasonal vegetables
Lemon cheesecake

Dinner

Caesar salad with crispy squid
Homemade zucchini rolls with Philadelphia cream, served with crispy truffle bruschettas and milk herbal sauce
Crispy white fish served with sauteed potatoes and tartar sauce
Chocolate mousse with fresh strawberries

Day 5

Breakfast

Pancakes served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli

Lunch

Mixed green salads with roasted goat cheese, strawberries and mix seeds
Cold summer zucchini soup sprinkled with fresh cheese
Schnitzels from pork bon fillet served with french fries
White cake with sliced almonds

Dinner

Slice of tomatoes with sauteed eggplant, zucchini and red pepper sprinkled with dill and diced cow's cheese
Smoked marinated eel served with herbal butter and freshly baked bread
Fish meatballs from white fish fillet, shrimps and salmon served with tartar sauce
Mascarpone cream with fresh fruit

Day 6

Breakfast

Banana pancakes made with oatmeal
Plateau of sausages and cheeses,
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli

Lunch

Fish soup with salmon balls, shrimp and sea
Paella with seafood
Nutella cake

Dinner

Mix green salads with cucumber, fresh onion, radish and boiled egg
Stuffed mushrooms with
Spicy beef meatballs on BBQ with homemade lutenists
Cheesecake with blueberries

Day 7

Breakfast

French croissants with butter
Plateau of sausages and cheeses, Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice

Lunch

Burrata salad
Greek moussaka
Caprese chicken with tomato, fresh mozzarella and basil pesto
Strawberry Tart

Dinner

Tabbouleh salad, prepared from finely chopped parsley, tomatoes, mint, onion, bulgur and seasoned with olive oil, lemon juice, salt and sweet pepper.
Avocado stuffed with shrimp and crab rolls
Pork roll with mushrooms and cream sauce
Lindt chocolate cake

Client Comments August 2023
02/08/2023 - 09/08/2023
Client Comments August 2022
22/08/2022 - 29/08/2022
Client Comments August 2022
14/08/2022 - 21/08/2022
Client Comments July 2022
28/07/2022 - 04/08/2022
Client Comments July 2022
17/07/2022 - 24/07/2022
Client Comments July 2022
05/07/2022 - 12/07/2022
Client Comments June 2022
07/06/2022 - 14/06/2022
Client Comments May 2022
29/05/2022 - 06/06/2022
Client Comments August 2021
20/08/2021 - 27/08/2021
Mr. H
"We had a great time on the Star Link. Thr yacht was beautiful and really practical especially the dining table amd sundeck on top deck with covering was used often. It is so nice to have dinner on top deck because of the view! Crew was great and very helpful . Tolis the chef made the most excellent food with every day a Greek touch really great! We are really satisfied with Charterworld and you for all the searching and helping with the itinerary. Choosing the saronic sea was beautiful, nice calm bays and the picturesque towns of Hydra and Spetses stoke our hearts. Also Navplion and Poros was great , Porto Heli is a harbour people can skip☺️. Thanks to you and the crew"
July 2021
.
Rates are Plus Expenses
2024 Rates
High Season (June 15th till September 15th) EURO 45.000 /week + all exp
Low Season (rest months) EURO 40.000/week + all exp
+ APA 40% + 13% VAT
VAT 6,5% till end of 2024

Free WiFi

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.

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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