Yacht Details


€55,000 - €78,000 / WEEK
Plus Expenses

YACHTLength 80.00 Ft
CHARGESFROM €55,000 Plus Expenses

Boat Details

Cabins: 5
King: -
Queen: 5
Single Cabins: -
Showers: 5
Wash Basins: 5
Heads: -
Electric Heads: 5

Sample Menu


Natural fresh fruit juice (orange, melon, watermelon)

A plate of fresh seasonal fruits

Greek yoghourt

Everyday a different cake, homemade pancakes, muffins, croissants, bread, toast

Butter, honey, maple syrup and jams

Dried fruits and homemade granola

Fried or scrambled eggs with toasted slices of bacon, and avocado plate.

Assorted types of milk, Philadelphia creams and assorted cheeses


Mezze: tzatziki (a cream made with yoghurt and fresh cucumbers) , babaganoush (eggplant mashed with sesame paste and spices) and beetroot hummus.

Three typical creams served as a starter and made from fresh vegetables and lots of spices

Surf and turf of Squid and pork

Here, sea proteins mix with the countryside and, in each country, the mixtures happen in different ways. A tradition that was born in the USA in the 1960s and spread throughout the world. Here in Greek, we suggest this mixture... Squid and pork sausage

Andalusian gazpacho: The popular chilled soup that hails from Andalusia, Spain, is a zesty blend of tomatoes, cucumbers, garlic, olive oil, and vinegar that takes on a velvety texture thanks to the addition of bread

Wonton sweet chilly: Wontons are stuffed savoury parcels consisting of thin, square wrappers and a meat-based filling. Considered one of the oldest types of Chinese dumplings

Classic Melon and prosciutto: Fresh pieces of greek melon with thin slices of Italian dried ham

Cold tomato and mussel soup: Always fresh mussels bought in the local markets with a traditional Spanish tomato soup

Steamed oysters and caviar: Oysters are always fresh, only steamed to maintain their original flavour (comes with caviar pearls)

Tuna a la ponzu: A perfect spring or summer special occasion dinner, this seared tuna fusion recipe pairs perfectly with a sparkly, citrus ponzu sauce on the plate.

Candied olives: Sicilian lemon, garlic and thyme. All prepared in a slow cooking uniting all flavours. An aperitif to be enjoyed with bread in fresh Greek yoghourt

Garlic prawns: A very old and famous dish in Spain is “gambas al ajillo”. From Spanish, "garlic prawns". One of the stars of the recipe, in addition to shrimp and garlic, of course, is chilli powder.

Salted Yogurt Crudités: This French recipe is nothing more than raw vegetables served with salted yoghurt  

Side course

Thai ceviche: The classic ceviche consists of pieces of raw fish, marinated in freshly squeezed lemon, with sliced onion, chilli pepper, salt and pepper, this version brings coconut and ginger to add freshness to this dish

Bacalao, anchovy and salsa Romesco salad: Pieces of Bacalao and anchovies with romesco sauce, typical of Catalan cuisine, which includes tomatoes, peppers and spices

Tuna steak: A beautiful tuna fillet accompanied by a zucchini salad with orange sauce and Italian Grana Padano cheese

Carpaccio with tomato, anchovies and pine nuts: Thin slices of different types of seasonal Greek tomatoes drizzled with good olive oil, pine nuts and local cheese

Galician octopus: Traditional dish from northern Spain made with fresh octopus cooked and seasoned with salt, olive oil, peppers and spicy paprika, side dish roasted mini potatoes

Squid with parsley: Typical mediterranean dish, grilled squid, white wine and olive oil and parsley sauce

Spanish tortilla: The most classic Spanish omelettes. Eggs, potatoes and good olive oil combined with bread!

Bulgur, mint and raisins: Typical Greek salad, super fresh with bulgur (wheat), cucumber, raisins and mint

Russian salad with mini prawns: Typical salad from the most traditional restaurants in Andalusia, with potatoes, carrots, well-seasoned with spices and with small shrimps

Main course

Suquet Catalan: Suquet is the diminutive of “suc”, or 'juice' in Catalan, it might more correctly be called a fish stew. Saffron and almonds are part of the recipe.

Grilled fish and prawns: The fish is the freshest prawns we can find in local markets grilled over a low heat. They come seasoned with spices. Accompanies bread

Valencian Paella: One of the noblest forms of Spanish Paella. A typical Spanish creamy rice accompanied by Shrimp, chicken and fresh seafood.

Lemon risotto: Buttery risotto rice with egg yolks, pecorino cheese and lemon.

Finally, a light touch of lemon zest.

Roast beef tataki with red Onions and Smash potatoes: The term tataki refers to meat or fish that is grilled, then cooled, marinated and cut into thin slices. This version is served with traditional tataki accompaniments - shredded daikon (white radish) and chopped scallions, red onions and potatoes

Spaghetti with clams: Fresh Italian pasta accompanied by the traditional sauce with clams, olive oil and parsley

Fish with Salt: The freshest fish we find in our vicinity will be covered with a thick layer of salt, which helps with cooking without salting the meat. Straight to the oven!

Grilled lobster BBQ: A special night with grilled lobster barbecue. With vinaigrette of the day (sauce made by mixing small cubes of tomato, onion, parsley and fresh pepper, seasoned with olive oil, vinegar, salt, pepper and herbs.

Lamb and BBQ vegetables: Grilled rack of lamb. Accompanying there are roasted vegetables

Zucchini, peppers and stuffed tomatoes: Our “Greek party” comes with fresh vegetables stuffed and seasoned with local spices.

Sepia paste with calamari: This elegant and rustic dish combines spaghetti with the captivating flavours of lightly cooked fresh squid, squid ink, garlic, white wine and parsley.


Ubriaca pear: Pear Slow Cooked in Red Wine

Basil Smash Sunrise Sorbet: Ice cream without milk, based on water, lemon and basil

Citrus pavlova: a dessert of Australian and New Zealand origin consisting of a meringue shell topped with whipped cream and usually fruit, orange juice and a light touch of champagne

Red velvet: Popular in the southern United States, the red velvet cake is a beet-based cake.

Port wine peaches: Oven roasted peaches with port wine

Fig and pistachio panna cotta: Originally from Piedmont, Italy, Panna Cotta is made with cream and sugar. Served chilled with figs and pistachios

Tiramisu: An Italian classic made with a beaten mixture of eggs, sugar, mascarpone cheese, cocoa, chocolate and biscuits

Coconut and chocolate pave: Chocolate cake with liqueur and coconut shavings


Pick Up Locations

Pref. Pick-up: Athens
Other Pick-up: Please enquire


Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

Fuel Consumption: 130
Cruising Speed: 8
Max Speed: 10US Gall/Hr


Winter Area: -
Summer Area: Greece


Salon Tv/VCR: Yes
Salon Stereo: Yes
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes (2)
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: 2 X 27 KW GENERATORS
Inverter: Yes
Voltages: -
Water Maker: Yes (2)
Water Cap: -
Ice Maker: Yes
Sailing Instructions: Yes
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: On deck
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: Yes
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy hp: Mercury 300 (2)
Dinghy # pax: 10
Water Skis Adult: 1
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: -
Kneeboard: -
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: Hydraulic
Boarding Ladder (Loc/Type): Hydraulic Stern
Sailing Dinghy: Yes
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain: Giuseppe Marinucci

Meet Captain Giuseppe, the Italian seafaring sensation! With a passion for exploration flowing through his veins, this 26-year-old captain hails from Termoli, Italy. Giuseppe was born in 1988, in Italy and he is a captain with 6 years of marine experience. Growing up in a marine family, Giuseppe's love for the sea started at a young age, working at the family shipyard and marina. He has worked as a pilot boat driver in the port of Vasto, where he learned how to manage small boats. Later on, he worked as a sailor, Deck officer, and Master aboard passenger ships all over the world, as well as on yachts of various sizes, both sailing and motor, with the ranks of seaman, Deck officer, and Master. Giuseppe is a youthful and cheerful person who enjoys water sports and he is an expert at fishing and diving operations. He enjoys driving the tenders and showcasing the abilities he has gained over time. Moreover, he then traveled aboard passenger ships in order to qualify for the maximum license for captains with no tonnage restrictions. He is extremely helpful and enjoys working on the water. He was up in a seaside resort and was immediately in direct contact with daily charter boats as Master for around 2 years, acquiring the seafaring craft. He has had numerous work experiences on yachts, the most recent of which was aboard the yacht OHANA (sailing yacht complete carbon 49 mt), while working for FRASER charters in France, Greece, and Italy. The following year, he worked as Captain on Myra, a 24 m sailing yacht, for 8 months, traveling throughout the Greek Ionian Islands and the Cyclades.
Giuseppe is fluent in Italian & English.

Chef : Karina CarlsonChef: Karina Carlson

Karina was born in Brazil in 1972 into a multicultural family. Her Portuguese and Swedish origins gained other flavors from the diversity of the Brazilian table, which gave her a refined global sense of good gastronomy. Specialized in Mediterranean cuisine, italian and catalan, our Chef has a preference for the combination of local fresh ingredients, which makes her cooking on board a very well-planned “cuisine du terroir” experience... and with an extra charm, her knowledge of wines (WSET Level 1 Award in Wine - Barcelona 2021). Karina speaks Portuguese, English and Spanish and has led the kitchen at several VIP events for high-end companies such as American Airlines and British Airways, among others. Her ambition is to use her technical background to give outstanding client service while also growing her skills in a diverse and difficult profession. Karina is extremely friendly, motivated, and happy to fulfill any specific need by providing alternative recipes.
Karina is fluent in English, Spanish & Portuguese.

Chief Stewardess: Francesca Rosato

Francesca, a 35-year-old woman, made the decision to switch carriers two years ago. Francesca holds a degree in Political Science and served as a project manager for multiple international companies till 2021 but her passion for the sea and hospitality made her to change her life completely. Francesca comes from the South of Italy, and she is a passionate, ambitious, and hard-working individual with a genuine desire to make her guests feel welcome and relaxed on board! She speaks Italian, English, German, and Spanish.

Stewardess: Susanna Checchini

Susanna was born in 1989 in Italy. She has extensive experience in the hospitality industry both on land, and in recent years also at sea. She has completed all the necessary safety training courses to be able to work on yachts. She is responsible, hard-working and easily adaptable to different work environments and guest preferences. She is focused on providing professional service, is a great team player and can also throw a rope! She is always smiling, attentive and eager to assist her guests in all their needs on board. Susanna speaks Italian, English, Spanish and Portuguese.

Stewardess/ Deckhand : Anna Fontanelli
Anna is a young girl with a great deal of sailing experience and enthusiasm for sports. She speaks fluently English and spends the winter months in school and the summer months working at sea. She grew up spending lots of time sailing since her father is also a passionate sailor. Genny is certainly both a fascinating and exciting new experience as well as an excellent steppingstone for her career as a sailor.

Deckhand/ Engineer: Luigi Ferrazzano

Luigi is 46 and from Italy- he is quiet, calm, thoughtful, and very hard-working. Since joining the crew of Genny, he and Captain Angelo have a great working relationship and are able to maintain the yacht to the very highest of standards. When he was young, he served in the Italian marine military division and is now very happy to be back on the sea. As a long-time mechanic, he loves to solve technical problems and is excited for his role as the engineer onboard Genny.
Luigi is fluent in Italian and in English.

(15 December -30 April)
(1 May - 14 December)


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Please call us today at 1 (321) 777-1707 or describe Your Vacation Vision to help you plan your fully-crewed private luxury yachting vacation! Inquire as soon as possible about your custom, crewed yacht charter.

You make the memories. We make the arrangements.