Size / Year Built / Builder
88.0 Ft / 2004 / Ferretti
M/Y Estia Yi offers 4 lavish staterooms that accommodate up to 8+1 guests super comfortably. Her layout includes a master suite, a VIP cabin and 2 twin cabins with an extra pullman berth, all with ensuite facilities
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.
Kosmas Rafael Sotiris - Greek
Languages: Greek, English, French
Rafael grew up in Athens, Greece and learnt to sail from an early age. In 2010 he joined the MT Olympic Flair, as an Apprentice Officer. He spent 4 seasons in Tankers and in the summer of 2016, he began his yachting career on a 54metre yacht as 2nd Officer, working on various yachts in different positions, ultimately gaining his Class Certificate of Competency – STCW ’78 Merchant Marine Academy of Hydra Ministry of Shipping in early 2016. Since then, he has commanded yachts until 54metres in varying parts of the world, such as Aegean, Ionian and Adriatic Sea. He is energetic and hard-working, loves the sea and will make sure that the guests will have a safe trip and greatest satisfaction.
Dimakis Vaggelis - Greek
Languages: Greek, English
Vaggelis was born in 1982 in Greece. He has graduated from the Mechanical Engineering Institute of Technology in Kavala and holds an engineer diploma. He has worked in the engineering on various tanker and bulk carriers before joining yachting and is very competent in his job. Vaggelis is a very kind and enthusiastic person with passion for the sea. His hobbies are scuba diving, and he has great knowledge of Naval Architecture/Shipbuilding design.
Georgiou Spyros - Greek
Languages: Greek, English
Private Chef on private yachts, Head Chef in various restaurants in Greece. Chef Spyros is also an owner of a restaurant located in Athens, Greece. Spyros is a creative and focused Head Chef, with a friendly personality and a 'can do' attitude, who has extensive hands-on experience of working in all areas of a commercial kitchen. Possessing excellent organizational skills, highly efficient and methodical with a good eye for detail. Chef Spyros has a good team spirit, deadline orientated and able to efficiently manage kitchen operations. Fully aware of health & safety issues and compliant with the regulatory requirements for food handling, sanitation and cleanliness. For sure, all guests will enjoy their stay on board and taste great food made with love by Spyros.
Komninou Anna- Greek
Languages: Greek, English, French
Anna hails from Thessaloniki, Greece. Whilst growing up she was exposed to meeting new people at a young age working as a Sales Manager after graduating from College de La Salle. Motivated and hard working, open to new challenges, taking initiative in solving circumstances, appreciative of the art of hospitality, sociable and with a great affection of the sea and travelling. Anna over the last five years has worked on both private and charter motor yachts as a Stewardess/Cook and Hostess. Anna enjoys interacting and bringing a wealth of experience to entertain the guests onboard.
Grammatopoulos Matthaios - Greek
Languages: Greek, English, Russian
Matthaios has enjoyed a close affinity with the sea from an early age & having graduated from High School he pursued his hobbies of sailing & marine sports. An experienced Deckhand, having worked on many of yachts, Matthaios works closely with the other members of the 7Seas-Maritime crew in preparing the Yacht to look & perform at its best at all times. A qualified Boat Rescuer, Matthaios is a experienced deckhand while embraces helping others.
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.