Size / Year Built / Builder
105.0 Ft / 2001 / Versilcraft
1 Master Cabin with queen size bed and his & hers en-suite facilities
1 VIP cabin with queen size bed
1 Double Guest cabin with queen size bed
1 Guest cabin with two single beds and a pullman berth
All cabins with en-suite facilities
1 x Novamarine 430 with 60hp Yamaha Engine
1 x Suzumar 230 5hp
Water Skis (for adults/children)
2 x SUP
4 x Electric Scooters
Various inflatable toys
Fishing and snorkeling gear
Our team endeavors to provide up to date and accurate information regarding each yacht in our listing, however some yachts reserve the right to make last minute changes to their availability and rates. With this in mind, please note that premium rates may be attached to certain destinations and dates, such as Christmas and New Years in the Caribbean or July and August in the Mediterranean. Kindly contact us for a proposal that details the yacht’s final rate and availability.
CAPTAIN - Spyros Logothetis
Captain Spyros was born in Syros Island, Greece. He holds a Class B Diploma and has a great experience onboard. Before joining the luxury yacht industry he was working for many years in M/Y VALCO, M/Y GINA M and from 2002-2006 he worked as a Captain and earlier as a Chief Officer for Golden Port Yachts (O’ASIS, O’REA, O’RION, O’PARI). Among other certifications he also holds GMDSS, RO-RO Passenger certifications, fast boat license, SSO and Medical Care diploma. He has worked in merchant marine ships 2nd and Chief Officer. Captain Spyros is the person behind all the electronic innovations onboard and he is keen on learning. In his free time he likes reading, travelling and listening to music. He speaks Greek and English.
ENGINEER - Stavros Bampai
Stavros holds a B Class Engineer Diploma. He has attended many seminars in engineering. He has worked in many cargo vessels and yachts. Stavros aims to please the guests and ensure that everything works smoothly regarding the engines. He enjoys travelling and cars. He speaks Greek and English.
CHEF - Stratos Karatzas
Chef Stratos was born in Athens in 1971 and was drawn to the cooking world since the early ages of his childhood. He graduated from culinary school “Chef D’ Oeuvre” and retrained on Italian cuisine at “Nikolas D’ Atri” restaurant in Austria. He has worked in many commercial yachts such as M/Y ΖOI, M/Y ΚΕΝTAVROS ΙΙ, S/Y GITANA, M/Y MELINA C, S/Y ARKTOS, M/Y KRISTA MARE, M/Y ΜΑΙSTRALI ΙΙ, M/Y VILLA II, M/Y PANTHER, Μ/Υ FADI, M/Y TAMAC, S/Y CORAB and famous restaurants since the beginning of his career in 1992, which led to a perfect knowledge of the Mediterranean and international cuisine, as well as understanding of intercultural and clients' needs. Chef Stratos is a very job focused individual, always looking to satisfy his clients with his cuisine types and great professionalism. He speaks Greek and English.
CHIEF STEWARDESS – Iro Charalampous
Iro was born in 1978 and she is single. She began her career in yachting in 2009 working as a Stewardess in M/Y FUNONE. Her last working experience was onboard M/Y ALEXIA AV as a Chief Stewardess. She has also worked for M/Y CUDU and M/Y DREAM B. She has graduated from College of Tourism Professions of Trace, Food and Hotel Section. Iro also holds all the necessary certificates such as Able Seaman and STCW 10. As a person she is highly motivated, pays great attention to detail and offers the best services to all guests onboard with a big smile. Iro speaks Greek and English.
ASSISTANT STEWARDESS - Rebecca Bogale
Rebecca was born in 1985 and is a graduate of National and Kapodistrian University of Athens of History and Archaeology Department. She has worked as a Stewardess onboard M/Y GEEPEE, M/Y MY TOY, M/Y OBSESSION. She has also attended various seminars in service, enology and F&B. Rebecca is hard working, polite and has a great taste in decorating. In her free time, she enjoys traveling and dancing. She speaks Greek, Ethiopian and English.
DECKHAND/SAILOR – Charalampos (Babis) Karasainis
Charalampos was born in 1969 in Heraklion, Crete. He has been working successfully as a deckhand in both private and charter yachts in Greece for the last 23 years. His last working experience was onboard M/Y ALBACORE for 6 years. Charalampos is a smiley and hard-working person. He speaks Greek and English.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.