ELLY Yacht Charter Catamaran
Guests
8Cabins
4Crew
3Size / Year Built / Builder
67.0 Ft / 2023 / Fountaine Pajot
Accommodations
One master cabin with queen size bed (size between queen and king bed), 3 double cabins with queen size bed all with private facilities.
Amenities
Onboard Entertainment
Hydraulic Swimming Platform
Water Entertainment
Seabob (2)
SUP (2)
KAYAK (2)
3 person towable couch (1)
Water carpet (1)
Wakeboard (adults & kids)
Water Ski (adults & kids)
Snorkeling gear
Fishing gear
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Minimum | Maximum |
| €43,000 | €47,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply 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.
Calendar
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Captain
Crew
Brief
Captain: Giorgos Benis
George holds MCA/RYA Yacht Master Offshore up to 200GT, and Motor Boat operator license. He has under his belt more than 100.000 nautical miles and a 30-years- experience in the yacht charter industry in Greece. He started his career back in 1995 and has sailed onboard charter to high performance boats.
He grew up in a town surrounded by the sea and started sailing at the age of 6! In 1988, he completed his postgraduate studies in mechanical engineering and served his country in the navy. In the past, he also worked several years in nautical clubs as offshore sailing and diesel engines instructor and in 2010, along with his older brother, they founded their own Offshore Sailing Training Center in Volos and named it after their legendary sailing boat, Himera. Over the last 5 years he works exclusively in crewed charters.
George is a proud father of 4 young boys.
He speaks Greek & English
Chef: Dimitris Dimitsas
Dimitris is a devoted chef with 22 years of professional experience in the cooking industry. He graduated from Thames Valley University of London in 2001, and holds a BSc in International Culinary arts. In addition he has the Food Hygiene certificate and a State Diploma in Hotel, Catering & Institutional Operations.
For many years he has worked in restaurant and hotel kitchens. Among the collaborations that stand out in his career, are the London 4 Seasons Hotel, and the UK Australian Embassy. In 2016 he decided to accept a new challenge, and stepped into the yacht charter industry.
Besides cooking, he enjoys diving and sailing with his kids.
Dimitris can easily adjust any meal to the requirements of his guests, and is known for transforming an ordinary recipe into a delicious meal, using fresh ingredients and lots of imagination.
He speaks Greek, English & Italian.
Stewardess/Deckhand: Anastasia (Nancy) Fakidi
Nancy is a distinguished world class athlete. Counting more than 15 years of success in Dinghy Sailing, she won the podium numerous times in European & World Championships. Her parents encouraged her to start saiing when she was only six years old and very soon she became passionate about this new world. From 2007 to 2021 she was a member of the Hellenic National Sailing team, and in 2019 she joined the Hellenic pro-Olympic Sailing team.
When the time came for business orientation, it was only natural for her to seek a career within the yachting industry. Today she holds a BSc at Maritime Studies, STCW, Offshore Sailing & Power Yacht certificates. In business, she believes that the road to success is built starting from the very bottom.
Her character is humble, disciplined, highly motivated and extremely hard working.
She enjoys working as part of a team while travelling all over the world.
She speaks Greek & English.
This will be the second year for Nancy to work with cpt. George.
Menu
Breakfast
Choice of Assorted Bread (toast, croissants, rolls, brioche, muffins, etc)
Served with Preserves (Jam, marmalade), Honey
Choice of fresh Fruit Juice (orange, pineapple, tomato)
Cut Fruits (grapefruit, melon, papaya, pears, bananas)
Stewed Fruits (plums, apples, figs, prunes)
Choice of Cereals (Muesli, Porridge, Rice flakes, wheat flakes etc) Sen/ed with hot/cold milk
Fish: (Boiled, Grilled, Poached, Steamed – Sole, Herring, Haddock)
Eggs: (Fried, boiled, poached, plain or savory omelet)
Meat: (Bacon, Sausages, Salami, etc – fried or grilled)
Choice of Assorted Bread (toasts, brioches, croissants, rolls, brown bread Served with butter and preserves (honey, jam, marmalade)
Beverages: (Tea, Coffee, Hot Chocolate, Milk, Horlicks, etc)
Greek yogurt with Greek honey
Handcrafted baked goods
Healthy bowls – avocado toast
Pancakes, French toast, cakes- banana bread
Healthy smoothies with seeds
Salads
Greek Salad*: Tomatoes, Cucumber, Feta Cheese, Onions, Olives, Cappers, Extra Virgin olive oil
Salmon Salad: Iceberg, Lettuce, Rocket salad, Salmon, Orange wedges, Yogart Orange Dressing
Ntakos*: Greek Traditional whole meal dried bread, Fets cheese, Tomatoes, Cappers, Extra Virgin olive oil
Green Salad: Green and Red Lettuce, Cherry Tomatoes, Sweet Corn, Red Beans, Croutons, Vinegret
Kous Kous Salad: Kous Kous, Courgettes, Onions, Mint, Parsley, Vinegar gastric, Cherry Tomatoes, Cucumbers
Root Vegetable Salad: Fannel, Carrots, Celery, Herbs, Lemon, Extra Virgin olive oil
Appetizers
Fava
Tzatziki
Spicy Feta Cheese paste
Humus
Tarama Salad
Grilled Mushrooms
Grilled Cheese (Talagani, Haloumi)
Feta Cheese in filo pastry
Grilled or boiled vegetables
Octopus in Vinegar
Shrimps Sahanaki in Tomato sauce
Steamed Mussels
Apaki (cured smoked pork filet)
Siglino (cured salted meat
Main Dishes
Meat
Lamp slow-roasted in a clay pot with rosemary, herbs, baby potatoes, and a selection of vegetables
Veal cooked in tomato sauce and aromatic herbs served with wild rice and green beans
Beef fillet in mavrodaphne sauce served with wild mushroom risotto
Pork fillet stuffed with pistachios, dried fruit and prosciutto in cream with honey and mustard sauce, served with basmati rice
Braced feather steak cooked with celery and vegetable roots, served with mashed potatoes
Fish & Seafood
Braced haddock cooked in white wine, cherry tomatoes, olives, cappers, and herbs
Sea Bream stuffed with chopped cabbage and carrots
Sea Bass grilled served with sauteed spinach baby potatoes
Mackerel fillet cooked in the oven with sliced tomatoes, onions, garlic, daphne, and Extra Virgin olive oil
Salmon grilled in herbs crust served with a selection of vegetables
Octopus cooked in red wine and tomatoes sauce served with macaroni
Cuttlefish boiled in white wine sauce and spinach
Pasta with seafood cooked in tomato sauce
Prawns with orzo and vegetables
Vegetarian
Stuffed vegetables with rice and herbs
Briam: Greek version of ratatouille
Imam Baildi: Stuffed aubergines with onions, garlic, tomatoes, and herbs
Green beans in tomato sauce and potatoes
Butter beans cooked in the oven with tomato sauce and herbs
Desserts
Banoffee
Souffle chocolate with salted caramel
Galaktoboureko
Yogurt with traditional fruity sweets
Kormos: frozen chocolate and crumbled biscuits
Apple crumble
Tarts
Cream Brule
Select currency
- USD
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.
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