Overview

⮞ Guests (8)

⮞ Length (69.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (1999)

Accomodations

⮞ One Master queen bedded cabin with en-suite bathroom
One VIP queen bedded with en-suite bathroom
One Twin bedded cabin with en-suite bathroom
One Twin bedded cabin with bunk beds (Both twin cabins are sharing one bathroom)

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Athens, Greece

Price Details

⮞ High season (July, August): 24.900 Euro/week plus expenses Low season (rest of the period): 20.500 Euro/week plus expenses APA: 40% on official charter fee Commercial vessel - VAT charged where applicable. VAT: 12% Greek VAT on top of Charter Fee

Crew Profile

Name: Konstantinos Papamakarios
Position: Captain

Description:
Captain Konstantinos, born in 1979, holds a Yachtmaster Offshore Diploma from the Royal Yachting Association, a Speedboat License, and a degree in Marketing Management from Deree College. With over 20 years of extensive experience in the maritime industry, Captain Konstantinos stands out for his dedication, integrity, and hardworking nature. His vast knowledge of the sea and commitment to ensuring a smooth and safe experience make him the ideal captain to guide guests on their journey through the stunning Greek islands. Known for his excellent communication skills, Captain Konstantinos is passionate about sharing the beauty of Greece’s coastal destinations, ensuring that each guest enjoys a personalized and unforgettable experience. His expertise spans across motor yachts of various sizes and his adaptability and enthusiasm make him an invaluable part of the crew. When not navigating the seas, Captain Konstantinos enjoys going to the cinema and, of course, sailing. His dedication to his profession, combined with his friendly and approachable demeanor, guarantees that guests aboard M/Y IRENE will have the trip of a lifetime.
Languages: Greek, English
Previous Yachts: M/Y CATHERINE II (PRINCESS 65’), M/Y SANTA ELENA (POSSILIPO 95’), M/Y SEADOG (FERRETTI 800), PERSHING 62’
Interests: Sailing, Cinema, Exploring Greek Islands

Name: Charalambos Mavroudis
Position: Chef

Description:
Chef Charalambos, born in 1974, holds a Diploma in Culinary Arts from the Higher School of Tourism Professions of Anavyssos and has specialized in Argentinian Cuisine with training in Argentina. With an extensive 25-year career, Chef Charalambos has worked in some of the most prestigious luxury hotels, renowned restaurants, yachts, and even television shows in both Greece and abroad. His culinary journey also includes serving as a Culinary Arts Instructor, further solidifying his expertise in the kitchen. A passionate member of the Chef Club Athens, Charalambos has honed a diverse range of skills, specializing in Mediterranean, Argentinian, Mexican, and German cuisines, with a particular expertise in fish dishes. His innovative approach to cooking ensures that each guest aboard M/Y IRENE experiences exceptional and unforgettable meals, prepared with the finest ingredients. When not crafting delicious meals, Charalambos loves to travel, discover new cuisines, visit food fairs, and dive into the underwater world.
Languages: Greek, English, German
Previous Yachts: M/Y IRENE
Interests: Traveling, Food Fairs, Diving, Exploring New Cuisines

Name: Nataliya Savka
Position: Stewardess

Description:
Nataliya, born in 1979, began her career in the culinary world and later transitioned into yachting in 2010. Her strong background in the kitchen, combined with her passion for meeting new people and traveling, has shaped her into a dedicated and enthusiastic stewardess. Nataliya is known for her warmth and ability to make guests feel at home, ensuring that they have an unforgettable time onboard M/Y IRENE.
As a team player with excellent communication skills, she is adaptable in various situations and always goes the extra mile to accommodate the guests’ daily needs. Whether it's creating lasting memories, assisting with special requests, or providing exceptional service, Nataliya's passion for hospitality shines through. In her free time, Nataliya enjoys spending time with friends, creating meaningful experiences outside of her professional life.
Languages: Greek, English, Russian, Romanian
Previous Yachts: M/Y BOLARO, M/Y TAMER II, M/Y AL SALAMAH
Interests: Traveling, Cooking, Spending time with friends

Name: Gabriel Navarro
Position: Deckhand

Description:
Gabriel, a skilled and versatile deckhand, excels in hospitality, multitasking, and critical thinking. With training from the Maritime Training Center of the Philippines, Gabriel is well-equipped with certifications in Basic Safety, Personal Survival Techniques, Fire Prevention and Fire Fighting, First Aid, and Personal Safety and Responsibility. His strong communication skills and dedication to ensuring a smooth and memorable experience for the guests make him an invaluable asset to the M/Y IRENE team. Gabriel is always ready to assist with the yacht’s operations while ensuring that guests' daily needs are met with great care. His positive and professional attitude contributes to the seamless functioning of the yacht, helping guests enjoy their time on board to the fullest. In his spare time, Gabriel enjoys exercising, maintaining a healthy lifestyle.
Languages: English, Greek, Filipino
Previous Yachts: M/Y SUBZERO, M/Y JASMIN BLUE, M/Y MILMAR
Interests: Exercising, Personal Development

Sample Menu

Breakfast

American Breakfast:

Pancakes & Waffles with various toppings,

Scrambled Eggs, Hash Brown, Bacon & Sausages, Poached Eggs

Croissants, Muffins, Bagels with Cream Cheese and Herbs,

Avocado Toast, Monte Cristo Sandwich,

Milk, Fresh Orange Juice, Cereals, Granola, Yogurt, Marmalade with Fresh Fruits,

Variety of Cold Cuts

 

Greek Traditional Breakfast:

Koulouri Thessalonikis, Greek Bread Open Sandwich with Tahini and Honey, Dry Bread with Feta Cheese and Olives, Lagana Bread with Mousse Batzotyri and Apaki Meat, Tiganopsomo with Mizithra Cheese and Molasses Sauce

Bougatsa Thessalonikis with Cinnamon and Powdered Sugar

Strapatsada (Scrambled Eggs) with Cherry Tomatoes and Feta, Kagianas with Apaki, Fried Eggs, Omelette,

Dried Fruits, Variety of Nuts, Tahini Pie, Halva Pie, Kataifi Rolls with Mousse Mizithra Cheese and Pine Nuts with Blackberry Sauce

 

Low-Calorie Breakfast:

Skimmed Milk, Low-Fat Yogurt, Cottage Cheese, Honey, Low-Fat Protein Bar, Low-Fat Granola,

Oatmeal, Almond Milk (Unsweetened), Muesli with Seeds, Low-Fat Marmalade with Stevia, Low-Fat Cold Cuts, Fresh Fruits, Omelette with Egg Whites, Croque Monsieur with Low-Fat Cheese and Turkey, Avocado & Cottage Cheese Sandwich

 

DAY 1

Lunch

Salmon Roll with Mousse Trilogy, Cream Cheese & Herbs

Spinach, Arugula, Lettuce, Sunflower Seeds & French Gruyère, Cherry Tomatoes, Dried Apple, Fig, Dried Carrot Flakes & Fig Vinaigrette

French-Cut Lamb Chop, Pear Spuma, Baby Carrots Confit & Red Wine Château Sauce

Apple Crumble Tart with Berry Coulis

 

Dinner

Dorade Tartare with Avocado, Chives, Crispy Brioche & Lime Salad

Grilled Beetroot with Goat Cheese, Crunchy Nuts & Honey Balsamic Bianco Vinaigrette

Tenderloin with Aperol Sauce, Celery Root Purée & Baby Confit Zucchini

Deconstructed Black Forest with Chocolate Mousse, Namelaka & Cherry Chutney

 

DAY 2

Lunch

Sautéed Scampi with Green Pea Velouté & Lemon Foam

Fresh Arugula, Iceberg Lettuce Flakes, Parmesan, Prosciutto & Olive Oil Lemon Dressing

Risotto with Saffron & Shrimp

Lemon Tart

 

Dinner

Aioli Cream with Octopus, Paprika Foam, and Crispy Cuttlefish Ink Tuile

Niçoise Salad with Tuna Tartare, Crostini, Egg, Asparagus, and Green Beans

Sea Bass with Peanut Crust, Lemon Emulsion, and Baby Carrots

Basil Panna Cotta with Strawberry Gel and Crispy Almonds

 

DAY 3

Lunch

Caramelized Foie Gras with Fig Marmalade and Brioche Crust

Couscous with Pomegranate, Feta Cheese, Fresh Mint, and Sweet Lemon Dressing

Lamb Fillet with Rosemary and Thyme, Truffle Potato Purée

Salted Caramel Tiramisu

 

Dinner

Vitello Tonnato

Caesar Salad

Grilled Dorade with Herb Velouté, Fennel Foam, and Spaghetti Carrots & Zucchini

Pomegranate Sorbet with Champagne Foam and Gold Leaves

 

DAY 4

Lunch

Scallops with Cauliflower Purée and Truffle Oil

Quinoa Salad with Cucumber, Celery, Cherry Tomatoes, Olive Oil, Fresh Mint, and Lime

Grouper Fillet with Sweet Potato Confit, Sea Urchin Sauce, and Avocado Foam

Crème Brûlée with Strawberries

 

Dinner

Homemade Ravioli with Crab Meat Mousse, Lobster Velouté, and Fennel

Spinach, Arugula, Lettuce, Cashews, Beetroot Slices, Carrots, and Avocado Foam with Beetroot Vinaigrette

Sous-Vide Pork Fillet with Dorito Crust, Potato Purée, and Caramelised Pear

Dessert: Profiteroles

 

DAY 5

Lunch

Ceviche of Sea Bass with Fresh Herbs, Mango Chutney, and Lime

Beluga Lentil Salad with Smoked Salmon and Yogurt-Dill Dressing

Chicken Ballotin Stuffed with Gruyère, Naxos Cheese, and Sun-Dried Tomatoes, Coated in Cornflake Crust, with Roquefort Sauce and Grilled Vegetables

Deconstructed Ekmek Kataifi

 

Dinner

Sweet Potato Soup with Coconut Foam and Chorizo Crumble

Baby Spinach, Beetroot Leaves, Arugula, Prosciutto, Melon, Egg, Bacon, and Ranch Sauce

Linguine with Shrimp in Tomato Basil Sauce, Served with Tagliata Beef (Combo Version)

Chocolate Tart with Maldon Salt and Caramel Semifreddo

 

DAY 6

Lunch

Fish and Scampi Vegetable Soup

Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce

Peking Duck with Potato Fondant

Mille-feuille with Vanilla Cream and Forest Fruits

 

Dinner

Crab Cake with Truffle Aioli

Cobb Salad (USA Style)

Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt

American Cheesecake

 

DAY 7

Lunch

Fish and Scampi Vegetable Soup

Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce

Peking Duck with Potato Fondant

Millefeuille with Vanilla Cream and Forest Fruits

 

Dinner

Crab Cake with Truffle Aioli

Cobb Salad (USA Style)

Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt

American Cheesecake