Yacht Details


€34,000 - €47,000 / WEEK
Plus Expenses

YACHTLength 67.00 Ft
CHARGESFROM €34,000 Plus Expenses

Boat Details

Cabins: 4
King: -
Queen: 4
Single Cabins: -
Showers: 4
Wash Basins: 5
Heads: -
Electric Heads: 4

Sample Menu


Milk: coconut, almond, soya, cow, goat
Variety of Breads
Variety of Croissants
Spreads & Jams: Strawberry, berries, apricot, orange, lotus with vanilla, Greek Honey (Pop), Chocolate praline
Variety of Cereal
Cold Meat platter & Cold Cheese platter
Greek Yogurt
Nuts & Dried fruits 

Day 1


Cherry Tomato Salad with Basil Oil, Herbs, Mizithra Cheese mousse, and Bread Tuile.
Green Pea Fava with truffle oil, Egg yolk, Prosciutto Crisp, and Herbs.
Iberico Chop with Eggplant puree infused with Tahini and Smoked Cheese Metsovone, Tamarind Paste, and Balsamic Sauce.

Panna Cotta


Broccoli, Ponzu, Sunflower seeds, Orange fillets.
Ceviche Sea bass, leche de tigre, chilli, Corn and Mango.
Seared Scallops, Avgolemono Sauce, Tarama Curry, Broccoli, Red Herring Eggs, Cauliflower Puree.

Souffle Chocolate

Day 2


Burrata with Cherry Tomato, Strawberry, and Vinegar Syrup.
Tarama with Squid ink Bread and Pickle Beetroot.
"Gemista" Risotto with Feta Mousse, Parmesan Tuile, and Roasted Tomato.



Orange, olives, onion, vinegar, and pickle syrup.
Fava Croquettes with Onion Mousse and Herb Oil.
Sea bass with Garlic Sauce, Stingray, Lemon Jelly, Squid ink Tuile.


Day 3


Greek Salad, Feta Cheese, Carob, Capers.
Fried Chicken, Miso-Mirin Glaze
Gnocchi with Tomato Sauce, Basil oil.



Roast Cabbage, Soy Sauce, Garlic, Chilly Mayonnaise.
Shrimps, Shrimp Mayonnaise with Miso, Lime and Mirin, and Tarragon.
Pork Belly with Jus Sauce, Carrot puree infused Star anise and Thyme, Asparagus, and caramelized salty Hazelnut.


Day 4


Quinoa, Citrus Vinaigrette, Cherry Tomato, Smoked Salmon.
Grilled Calamari, Tomato, Pesto, Baby Rocket.
Deconstructed Pastitsio, Beef, Cannelloni Pasta, Bechamel, and Parmesan.

Rice pudding


Mojito "olive"
Fried Spinach Pie with Feta Cream
Chicken with Miso-Mirin-Royal Dates, Demi-Glace Sauce infused Thyme, Potato Chips.

Chocolate Mousse

Day 5


Mix Leaves, Orange popsicle, Stamnotiri Cheese, and Carrot Pickle.
Shrimp Ceviche with Tarragon, Jalapenos, Green Apple, and Rice Cracker.
Lamb Shank, Fricassee Sauce, Asparagus, Notch weeds.

Lemon curd


Greek Salad Popsicle.
Tartlet with Butter, Bottarga, White Chocolate, Lime, and Lemon.
Octopus, lentils salad, Tarama, Kimchi, Balsamic Glaze.
Steamed Monkfish in Dashi, Honey, Ajo Blanco Sauce, and Almond Crumble.

Choux Banoffee

Day 6


Bean Salad with Spicy Vinaigrette and Herbs.
Tzatziki Avocado, Chili, Bottarga Powder, Tuile.
Risotto with Red Pepper, Orange, Star anise, Balsamic vinegar, and Cream Cheese.

Flexible Choco



Caramel, Foigrass with Hazelnut and Cherry.
Salmon, Thai Aromas Jelly, Soy Jelly, Wasabi Mayonnaise, Pickled Ginger.
Lamb with Vanilla Sauce, Parsnip Puree, King Oyster Mushroom, and Herb Crumble.

Deconstructed Galaktoboureko

Day 7


Corn and Red Pepper, Pickle Syrup, Chili, Herbs.
Puffed Pie with Soft Cheese, Fig and Caper Paste.
Giouvetsi, Saffron, Dashi, Shrimp, Tarragon, Mussels.

Namelaka Chocolate


Steamed Mussels, White Wine, Garlic, Herbs.
Sushi Roll, Sea bass, Asparagus, Spicy Mayonnaise, Hoisine.
Hake "Skordalia" with Gnocchi and Crumble.

Macarons "Melomakarono"


Pick Up Locations

Pref. Pick-up: ATHENS
Other Pick-up: Upon REQUEST


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

Engine Details

Cummins 550 17kVA Solar panels 3 kwa
Fuel Consumption: 120
Cruising Speed: 18
Max Speed: 20US Gall/Hr


Winter Area: Greece
Summer Area: Greece


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

Water Sports

Dinghy size: T/T Highfield 4,60
Dinghy hp: 70
Dinghy # pax: 6
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
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: Yes
Gear Type: -
Rods: -
Captain: Isidoros Evangelistas

Isidoros is an experienced and capable captain who has worked in the tourism industry in Greece for the past three decades. In 1995, he launched his career in the yachting industry as a day trip skipper, during which he was responsible for guiding low-key excursions in the Cyclades. Over the course of his career, he was able to amass a considerable amount of knowledge and acquire an in-depth familiarity with the waters, climate, and routes of Greece. He never fails to locate the most picturesque areas for his guests to relax, swim, and participate in water sports at the most convenient times. He is very outgoing, responsible, energetic, and receptive to new ideas.

He is fluent in English, Greek, and Italian, and he also has a fundamental understanding of Spanish and French.

Chef: Everest Ibrahim

Chef Everest was born in 1996 in Greece. He completed his studies in Culinary Arts in 2019 and has worked as a sous-chef and chef in Greece and overseas since 2016. Everest has been a chef in a restaurant on the island of Antiparos for the past few years, and despite being new to the yachting profession, Everest is a very enthusiastic and adaptive person. Along with the rest of the crew on board our Yacht Alena, he will make your sailing trip an unforgettable experience. Everest speaks Greek, English, and Spanish and he is looking forward to welcoming and delighting his guests on board!

Stew/Deckhand: Alex M. Lobo Jr.

Alex has been working in the yachting industry for the past 6 years, gaining wide experience as deckhand and first mate on different motor yachts for private and charter use.
His personality, being an honest, trustworthy, reliable, and hard-working individual makes him the right hand of the captain and the chef. His determination and passion for his job, his knowledge of the position as a deck hand and of the safety on board makes him a great co-worker and valuable team member.
His kindness and his excellent service for the guests contribute to a memorable holiday and overall wonderful experience on board!

(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.