Overview

⮞ Guests (8)

⮞ Length (67.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (3)

⮞ Showers (4)

⮞ Heads (4)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (on deck only )

⮞ Generator (Yes)

⮞ Year Buillt (2023)

Accomodations

⮞ One master cabin with queen size bed (size between queen and king bed), 3 double cabins with queen size bed all with private facilities.

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Athens

Specification

Price Details

⮞ RATES Period A (July-August) EURO 47000/week Period B (June - Sept) EURO 43000/week Period C (October - May) EURO 34000/week Plus VAT 6,5% + APA 25% FUEL CONSUMPTION 90 - 140 lt/hr + generator Charters for less than a week are only available upon request and the weekly rate is divided by 6 Ιf the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee Relocation Fees: Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption. * Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day. Summer Base Port: ATHENS Summer Operating Area: Greece Winter Base Port: Upon REQUEST Winter Operating Area: Greece

Crew Profile

Captain: Giorgos Benis

Captain Giorgos Benis is a seasoned maritime professional with over 30 years of experience in the Greek yacht charter industry. Holding an MCA/RYA Yacht Master Offshore certification up to 200GT and a Motor Boat Operator license, he has logged more than 100,000 nautical miles. Giorgos began his sailing journey at the age of six in his coastal hometown and later pursued postgraduate studies in mechanical engineering, further enriching his maritime expertise through his naval service. For the past three years, Giorgos has been responsible for the construction and commissioning of M/Y Elly, overseeing every detail to ensure the yacht’s excellence. He also transported the yacht from France to Greece with his crew , demonstrating his expertise and dedication. Since then, he has been the captain of Elly, leading with professionalism, safety, and a deep passion for the sea. His leadership and commitment to excellence were recognized in 2024, when M/Y Elly won 1st place in the 67ft category under his command, a testament to his skills and the outstanding experience he provides on board. In 2010, he co-founded the Offshore Sailing Training Center in Volos with his brother, named after their legendary sailing boat, Himera. For the past five years, he has focused exclusively on crewed charters, bringing a wealth of knowledge and a passion for sailing to every voyage. Fluent in Greek and English, he is also a proud father of four boys.

Previous Yacht: Aether


Chef Konstantinos Chasiotis

Chef Konstantinos Chasiotis is a highly skilled and passionate culinary professional with a strong background in fine dining. Having worked in a Michelin-starred restaurant, he has mastered the art of high-end gastronomy, combining innovation with precision to create exceptional dishes. His talent was further recognized on Greek MasterChef, where he ranked among the top 15 contestants, showcasing his expertise and creativity on a national stage. In addition to his hands-on culinary experience, Konstantinos has also designed menus for various restaurants, bringing his unique vision and expertise to diverse dining establishments. His ability to craft well-balanced, flavorful menus highlights his deep understanding of ingredients and modern culinary trends. As a member of the M/Y Elly crew during the last months of the 2024 season, he impressed guests with his refined techniques and ability to blend traditional Greek flavors with international cuisine. Staying on board throughout the winter, he continues with Elly for the new season, ensuring a seamless and elevated culinary experience for all guests. Beyond his expertise in the kitchen, he holds a Motor Boat Operator License and STCW certification, demonstrating his versatility and commitment to safety and professionalism in the yachting industry. His dedication, adaptability, and passion for hospitality make him an invaluable asset to the crew and an outstanding chef for an unforgettable yachting experience.


Steward/Deckhand: Sven Weissbach

Sven is a motivated and hard-working deckhand aboard *Elly*, with a strong passion for hands-on work, teamwork, and adventure. Eager to excel in the yachting industry, he thrives in fast-paced environments, maintaining organization and adaptability while contributing to the smooth operation of the vessel. Sven’s career is focused on continuous growth and skill development, with a commitment to learning, traveling, and embracing new challenges. Fluent in English and German, Sven holds key qualifications such as advanced deckhand - SYTA, RYA Powerboat Level 2, and SAMSA Medical Maritime. He is dedicated to building a successful career on the water and contributing to the efficiency and success of any team.

Sample Menu

Breakfast Options

Smoked Salmon & Cream Cheese Bagels - Served with capers, red onion, and fresh dill.
Eggs Benedict - Poached eggs, hollandaise sauce, and choice of smoked salmon, ham, or spinach on an English muffin.
Omelet Station - Customizable with cheese, mushrooms, tomatoes, bell peppers, spinach, smoked salmon, or ham.
French Toast or Belgian Waffles - Served with fresh berries, whipped cream, and maple syrup.

Healthy & Light

Greek Yogurt Parfaits - Layers of granola, honey, and fresh tropical fruits.
Avocado Toast - With poached egg, cherry tomatoes, and microgreens on artisan bread.
Smoothie Bowls - Acai or tropical fruit base topped with granola, nuts, and coconut flakes.
Chia Pudding - Made with coconut milk, vanilla, and fresh berries.

Fresh & Refreshing

Fresh Fruit Platters - Pineapple, mango, papaya, berries, grapes, and passionfruit.
Cold Pressed Juices & Smoothies - Options like green detox, tropical mango, or berry blast.
Espresso Bar & Teas - Cappuccinos, lattes, matcha, and herbal teas.

For a Hearty Appetite

Steak & Eggs - Grilled beef tenderloin with sunny-side-up eggs and roasted potatoes.
Breakfast Burritos - Scrambled eggs, cheese, bacon, and avocado wrapped in a soft tortilla.
Shakshuka - Spiced tomato and pepper stew with poached eggs and crusty bread.
Classic English Breakfast - Scrambled eggs, bacon, sausage, baked beans, mushrooms, and grilled tomatoes.

Greek Specialties

Omelette with Anthotyro Cheese & Thyme – Served with Zea bread and confit tomato.
Greek Yogurt with Honey & Petimezi – Topped with walnuts and crunchy carob pieces.
Freshly Squeezed Orange Juice.
Summery Strapatsada with Feta & Basil – Served with toasted sourdough bread.
Smoothie with Greek Yogurt, Strawberries & Basil.
Homemade Granola Bar with Carob, Tahini & Dried Fruits.
Oat Flour Pancakes with Flower Honey & Greek Yogurt.
Open-Faced Sandwich with Halkidiki Avocado, Katiki Domokou Cheese & Roasted Sesame.
Smoked Salmon on Barley Rusk with Feta Cream & Capers.
Greek-style Pancakes with Blossom Honey & Lemon Zest.
Greek Benedict with feta cheese, spinach, smoked bacon, and hollandaise sauce.

DAY 1

Lunch

Octopus with aged vinegar, extra virgin olive oil and fresh herbs
Greek salad with olive soil, carob croutons, tomatoes, capers, onions, peppers and Greek feta cheese
Linguine kakavia with salicorns, cherry tomatoes, saffron, cooked in kakavia sauce and served with sea bream tartar and caviar
Fresh fruit salad with yogurt mousse

Dinner

Shrimp tartar with lecce de Tigre sauce and pickled onions
Potato salad with smoked eel, pickled onions, aromatised panko with lime, homemade smoked mayonnaise and capers from Paros
Whole fish catch of the day slow cooked in salt crust with fresh herbs, wine and lemon parsley sauce
Tiramisu with bitter almond liquor

DAY 2

Lunch

Grilled peppers from Florina stuffed with Cretan anthotyro cheese, fresh herbs and roasted almonds
Mix green salad with pomegranate, avocado, sunflower seed and mustard dressing
Stuffed squid with rice, herbs and feta cheese served with steamed vegetables
Orange pie with peanut ice cream and fresh berries

Dinner

Imam aubergine with tomato marmalade aromatized with cumin, feta cheese snow, picked shallots and cumin oil
Beetroot salad with homemade aged vinegar from beetroot, fresh rocket, sour apple, grapes, goat cheese and walnuts
Iberic pork with wheat cooked like risotto, with cream of dried plums, fresh vanilla fruit, roasted hazelnuts and Mykonian dark beet sauce
Chocolate trunk with butter biscuit and salted caramel foam

DAY 3

Lunch

Dolma, stuffed vine leaves with rice, meat sauce and herbs with egg lemon sauce
Green bean salad with cold tomato sauce, fresh mint, aged Cretan cheese, roasted sesame and sesame oil
Dry aged ribeye from Greek cow with bearnaise sauce and sweet potato puree

Banana dessert with biscuit, caramel and whipped cream

Dinner

Grilled mushrooms with Parmesan flakes and aged balsamic glaze
Green salad with pear, blue cheese, walnuts and honey dressing
Chicken balotine with Epirus coppa crust, stuffed with Cretan anthotyro, peanuts from Aegina and bell peppers, served with carrot puree and chicken brown sauce
Salted caramel ice cream with apple crumble

DAY 4

Lunch

Santorinian fava with saffron, caramelized onions, smoked eel and orange zest
Caprese salad with sliced tomato, mozzarella cheese, homemade pesto with avocado and basil leaves
Salmon fillet with herb crust, served with pea and sour apple puree, fermented cherry tomatoes and citrus sauce
Greek traditional rice pudding with cinnamon air

Dinner

Tomato puffers with yogurt, fresh herbs sauce and aioli
Quinoa salad with rocket, pomegranate, pumpkin seeds, corn, gruyere cheese, cherry tomatoes and lime dressing
Seafood giouvetsi (Greek orzo casserole) with shrimps, tomato sauce bisque and lime zest
Lava cake with vanilla Madagascar ice cream and butter caramel

DAY 5

Lunch

Smoked mackerel with marinated sliced tomatoes and extra virgin olive oil
Dakos salad with minced tomato, capers, anthotyro cheese, extra virgin olive oil and balsamic glaze
Grouper fillet with baby carrots, cherry tomatoes and salicorn fricassee
Quince spoon dessert with Greek yogurt mousse

Dinner

Greek salad
Greek BBQ night
Chocolate mousse with chocolate soil and fresh strawberries

DAY 6

Lunch

Seafood saganaki with mussels, shrimps, tomato sauce bisque and feta cheese
Beluga lentil salad with shrimps, grilled vegetables, fresh mint and aged vinegar dressing

Octopus with short pasta (macaroni) in tomato sauce and basil olive oil
Rose crème brûlée with salty caramel and apple crumble

Dinner

Zucchini tempura with roasted sesame seeds and tzatziki with avocado
Salad with rocket, sundried tomatoes, pecorino romano cheese, dry nuts and aged vinegar with miso dressing
Slow cooked beef with wild mushrooms, teriyaki sauce, shallots and truffle, and potato puree aromatized with garlic, rosemary and smashed feta cheese
Cannoli stuffed with Dubai chocolate, peanuts and caramel

DAY 7

Lunch

Feta cheese in pastry filo with honey and roasted sesame
Green salad with talagani cheese from Messinia, dry figs, fresh berries, pasteli and soya dressing
Lobster spaghetti with tomato sauce, cherry tomatoes, bisque infused with ouzo, fresh herbs, lime and basil oil
Ekmek tsoureki with chocolate namelaka, raspberry coulis, strawberries and vanilla Madagascar ice cream

Dinner

Wagyu beef tataki with extra virgin olive oil from white spring truffle, aged gruyere from Naxos, capers and roasted hazelnuts
Burrata cheese salad with cherry tomatoes, carob croutons, strawberry and mint dressing, and peanut pesto
Wagyu beef ribeye steak with grilled king oyster, corn with miso foam and demi-glace sauce infused with thymeWhite caramelized chocolate panna cotta with mango sorbet, fresh fruit and chocolate soil