Overview

⮞ Guests (8)

⮞ Length (67.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (3)

⮞ Showers (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

⮞ Period A (July-August) EURO 48000/week Period B (June - Sept) EURO 43000/week Period C (October - May) EURO 34000/week Plus 6,5% VAT + APA 25% 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 + 6,5% VAT. * Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.

Crew Profile

Captain: Vangelis Atzemian

"During my overall exposure at sea, as a sailing athlete and coach, I have had the opportunity, not only to practice a sport or a profession, but also develop both personally and professionally, utilising every experience towards a diverse skillset.
I have been a sailing coach for 20 years, a job that proved to be extremely challenging and like every great challenge, it left me with a tonne of experiences. I have learned to value the power of a team, while in the meantime I obtained the skill to manage people by means of driving them to work in harmony by promoting a sense of initiative and unity.
As an athlete I am highly determined, resilient, self-motivated and self-disciplined. Although my experience bears a strong sense of perfectionism, since winning championships requires attention to detail, I have learned that being open-minded allowed me to operate with flexibility and versatility and adapt to the changing circumstances and challenges the sea has to offer.
As a person, I am equipped with great communication and social skills, I am familiar with working under pressure and withstand the physical demands of the job, even at times when things can be difficult and the hours long.

Driven by my passion and my insatiable love for the professions of the sea, I bring these skills and the same quality of service to my client, I am a person with a strong work ethic, working with diligence, confidence, and purpose. "

Qualifications : STCW10 | Powerboat Level 2 | First aid certificate | Yacht master offshore 200Gt | VHF Short range certificate

EDUCATION:
Sports sciences diploma
Children Psychology
Training and development officer from the World sailing association
Schools Management and Administration diploma

Previous Yacht: Pixie


Chef: Markos Vasiliadis

Chef Markos Vasiliadis joins the crew of Elly with extensive culinary experience, having worked as a Sole Chef in renowned restaurants throughout Athens. Over the years, he has collaborated with distinguished teams in some of the city’s most celebrated dining establishments, refining his expertise in both traditional Greek cuisine and sophisticated, contemporary dishes.
With a deep appreciation for Mediterranean flavors and seasonal ingredients, Markos elevates classic recipes through refined techniques and creative presentation. Passionate about delivering exceptional dining experiences, he takes pride in designing personalized menus tailored to each guest’s preferences, always with a strong emphasis on quality and detail.
His dedication to excellence ensures that every meal aboard Elly is memorable, showcasing the finest elements of Greek gastronomy with a modern touch.

Previous Yacht: Pixie


Stew/Deckhand: Timos Lagogiannis

Timos is a highly dedicated and enthusiastic deckhand with a strong background in maritime operations and guest services. His experience spans several summer seasons as a skipper in the Ionian Sea, where he consistently demonstrated professionalism, adaptability, and a genuine passion for life at sea. With a solid foundation in hospitality and a natural flair for communication, Timos excels in creating a warm and seamless experience for guests. His strong work ethic, reliability, and collaborative spirit make him an invaluable asset to the crew of Elly.

Previous Yacht: World's End

Sample Menu

World-Inspired Breakfast 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

Omelet 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.
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 Khalkidhiki Avocado, Katiki Domokos 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

Launch

Catch of the day with lemon sauce and Greek herbs.
Greek salad.
Mussels with white wine.
Roasted zucchini
Greek baklava.

Dinner

Mushroom salad with baby arugula, manouri cheese, and truffle dressing.
Parsnip soup with smoked “apaki”, thyme, and honey.
Beef fillet, cauliflower puree, hazelnut and prosciutto crumble, oat cracker.
Crème Brûlée


Day 2

Launch
Moussaka with smoked cheese.
Grilled “mastelo” cheese.
Marinated zucchini salad with arugula and grapes.
Frisse with lemon sauce.
Greek yogurt with candied sour cherry

Dinner

Green salad with beetroots, orange, fennel seeds, and sunflower seeds.
Pasta with beetroot with balsamic beetroot pesto, garlic, and langoustine tartare.
Red snapper, quinoa with marinated vegetables, crispy mussels, pea sprouts, and ginger lime vinaigrette.
Mille-feuille

Day 3

Launch

Staffed tomatoes and peppers with rice, spearmint chimichurri, and yogurt sauce.
Baby potatoes with grace juice reduction and rosemary.
Spanakopita salad with spring onions, dill, and feta cheese.
Seabass carpaccio with pickled “kritamo”, onion, cumquat, and lime.
Ice cream

Dinner

Cucumber salad with pastrami deli, cream cheese, and lemon balsamic vinaigrette.
Beef carpaccio, smoked mayo, rice paper, and nori chips.
Pork tenderloin with parsnip puree, demi-glace, roasted green peas, chives, and parsley oil.
Cheese cake with pistachio crumble and sour cherry syrup.

Day 4

Launch

“Pastitsada” rooster with tomato sauce and traditional Cretan pasta “skioufixta”.
Baby gem salad with apples, cherries, tomatoes, and almonds.
Roasted halloumi cheese with sun dried tomatoes pesto.
Smoked eggplants with garlic, carob syrup, and roasted red peppers.
Coconut Panacota with pineapple and ginger.

Dinner

Green salad with chickpeas and feta, garlic crouton.
Shrimp ceviche, tiger milk, chili, and cucumber granita.
Sea bream fricassee, dashi broth, radishes, leaks, and dill oil.
Tiramisu.

Day 5

Launch

White sea bream roasted in the oven with vegetables and Greek herbs.
Spinach risotto with lemon, dill, spring onions, and parmesan.
Green salad, cherry tomatoes, carob rusks, and olives.
Filo pastry with feta , thyme ,  honey, and poppy seeds .
Rice pudding with chocolate crémeux

Dinner

Tomatoes and cherry tomatoes with pistachio basil pesto, basil oil, and mozzarella.
Split peas cream with crispy prosciutto, truffle oil, and egg yolk confit.
Lamb picanha with topinambur puree, king oyster mushroom, wine sauce, and bread tuile.

Crispy filo pastry with chestnut cream and raspberry gel.

Day 6

Launch

Giouvetsi, orzo pasta with shrimps, saffron, dashi, chorizo, and tarragon.
Cretan Ntakos.
Nicoise salad, tuna, green beans, soft-boiled eggs.
Bruschetta with fish roe, tomatoes, and marinated sardines.
Semolina pudding with tahini paste.

Dinner

Green salad, cherry tomatoes, figs, and parmesan.
Fava cream with glazed octopus and crispy capers.
Tuna with celery puree, hazelnut and lime butter sauce, carob crumble, and fish mayo.
Portokalopita with mastic ice cream.

Day 7

Launch

Greek barbecue,
Pork and chicken skewers, kebab
tzatziki and chilly feta sauce
pita bread.
Fried dough balls (Greek donuts) with honey and walnuts.

Dinner

Salad with roasted peaches, pine nuts, basil, and creamy burrata.
Monkfish velouté with anise and scallops.
Lobster pasta, squid ink linguini, and bottarga.
Lemon tart.