Size / Year Built / Builder
90.0 Ft / 2008 / Versilcraft
One master cabin, One VIP cabin and two twin cabins all with private facilities.
2 x jet ski.
1 x sea bob
1 x Paddleboard
1 x Kayak, 4 meters, 1 seat
Diving equipment -CMAS required
Ski equipment - 1 x set ski, 1 x waterboard
1 x Step board
Zero speed stabilizers
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: Lyubomir Stoyanov
Captain Stoyanov was born in 1975 in Bulgaria. He is working in the yachting industry since 2009. He started off as a personal assistant and translator for an owner of a 90-meter private yacht cruising the Mediterranean, Thailand, Maldives, and French Polynesia. From then on, he understood that he was destined to become a sailor himself. So, with each new employee, he could gain more sailing experience until finally getting his RYA/MCA Yacht Master Offshore with full Commercial endorsement. He is very people-oriented, reliable, sociable, and focused on technical details without fuss. His wide range of positions made him the professional in all the different tasks on board and his exceptional organizational skills make his yacht super effective for chartering. He speaks Bulgarian, English, Russian, and German.
Engineer: Kristiyan Stoyanov
Kristiyan is an honest and trustworthy individual as well as a very capable and willing Engineer having a wealth of engineering knowledge., He is highly motivated and responsible person with a high degree of intelligence and integrity.
Chef: Apostolos Kritselis
Apostolos is a superb, very charismatic 5* Chef who acquires dithyrambic evaluations even by the most demanding clients for his mouthwatering dishes and creative decorative food and art de la table presentations. With his exceptionally charming and pleasant personality, he creates the best for his guests. Apostolos always offers a 5* culinary experience to remember on board. Cooking was always his great passion though. He is specialized in Greek and European cuisines. Besides his specialization in creative Mediterranean-Greek cuisine, he creates inspired vegan and vegetarian dishes, great sushi, and fantastic cocktails. Being a fishing expert, he loves to teach guests fishing or to fish and cook the catch for them, seasoned with freshly picked Greek herbs.
Stewardess: Irena Vatsadze
Irena is born in 1987 in Russia. In 1997 she came with her family to Greece. She has worked in the tourist industry since 2010 as a cook, receptionist, travel consultant, and flight attendant on the ground. She has gained extensive experience in many different fields learning the best customer care, professionalism, organization, and communication skills. She is very hard-working, responsible, active, a team player, and time-efficient. She speaks Greek, English, and Russian fluently and in her spare time, she likes to do sports and travel.
2nd Stewardess: Maria Steiakaki
Maria was born in 1978 in Greece. Her yachting experience starts in 2008 as she was working as a hostess on several charter sailing catamarans. From 2011 she upgraded herself to stewardess in private motor yachts. In 2014 she got her bachelor's in business administration from the Greek university, she then trained to be a teacher, making her the ideal crew member as she knows how to treat kids. She holds a variety of certificates such as Yacht Interior food service (silver service), crowd and crisis management, and many other certificates(CSO, SSO, PSDA, BOSIET, EFR, B-CON, PHTLS). She has great communication skills, is a team player, observer, and discreet. In her free time enjoys traveling, sailing, diving, and reading. She also speaks basic Spanish, good Italian and very good 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.