Size / Year Built / Builder
132.0 Ft / 2006 / Maiora
One VIP Cabin with ensuite faciities & jacuzzi on the main deck
One office on the main deck
One Master with jacuzzi, two Double and two Twin cabins with pullman berths each and ensuite facilities on the lower deck
Airplay System in Salon
Smart TV 50', BlueRay, Stereo System, Video & I-pod docking station in Salon
Smart TV 26' SHARP, DVD, Stereo System, Video in Master cabin
Smart TV, DVD & CD player in VIP, double and twin cabins.
One tender Horizon 4.30m with 50hp Suzuki engine
One tender 6.20 Scanner (optional)
Jetski Seadoo 235hp (3-seater)
Jet Ski Yamaha XT 185hp 2-seater (optional)
Inflatable dock 3m*3m
FunAir yacht slide 5m
Kings Kraft double pedal kayak
Hobie pedal board
Snorkelling & Fishing Equipment
One underwater drone Gladius (100m depth) Advanced Pro
One drone Phantom 3 Professional
Phone & Fax
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: Yiannis Marathianos
Captain Yiannis is 55 years old, a Greek national. He holds a Captain’s A Class Diploma and numerous certificates such as Rescue and Fire Fighting, Certificate in Education Tanker safety, RR Passengers, GMDSS, ISPS code, Certificate Yachting Gnosis (verbal communication, conflict management, leadership, customer care, economic management, yacht maintenance) from HYCA and S. Niarchos Foundation, Bachelor of Professional Lifeguard etc . He has over 15 years’ experience on charter yachts i.e. Panther, Albacore, Albacore II, Bonito, Nitta V & Aurora. Captain Yiannis’s extensive knowledge of Mediterranean Sea is a valuable asset and ensures a successful charter. He is a professional captain with passion for his job and he has been awarded with the class A Navy Medal Award from the Ministry of Merchant Marine for rescuing people during the sink of “EXPRESS SAMINA” on September 26, 2000. He is married with two children, he speaks English and German and in his hobby is winemaking.
Engineer: Nick Alafragis
Nick is 42 years old, a Greek national. He holds an Engineer’s A Class diploma and all the necessary certificates; Life Saving, Firefighting, STCW, SSO etc. Also he is a qualified diver. He has 16 years’ experience on oceangoing ships and 9 years on M/Y Glaros. Nick is the person whom the Captain and the crew completely trust and rely on for the smooth operation and repair of every part of the yacht. He is married with two children and he speaks English. He enjoys all watersports and football.
Chef: Apostolos Apostolidis
Chef Apostolos was born in 1988 in Athens, Greece. He has graduated from the “Le Monde” Institution having the Diploma in Culinary Arts – Certification “Professional food production – Chef”. Also he has professional postgraduate studies in Modern Pastry and Bakery Art and Certification in hygiene and food safety.
He has also attended the following seminars; «Textura and the art of glazing» by Emmanuel Hamon, «Gateaux et entremets» by Frank Haasnoot, Κica (Kiev International Culinary Academy), «New modern pastry techniques» by Ramon Morato, «Obsession" by Oriol Balaguer, « Methods and techniques of sous-vide» by Kalosakas Eythimios, « Fresh Aromatic» by Poris Vasilios, «Seafood Flavors» by Safos Ioannis, «Bavarian cuisine» by Anastasiadis Ilias, «Modern Greek Cuisine» by Peskias Christoforos, «Lebanon and Syrian Cuisine (2)» by Αlomari Mazed, «Greek modern Fusion Cuisine » by Peskias Christoforos, «French Japenese Fusion Cuisine» by Antoine Schaefers, «Food styling» by Ntounetas Michael, «Lebanon and Syrian Cuisine» by Αlomari Mazed, «Methods and Techniques of sous-vide» by Kalosakas Efthimios,«Suggestions for Μenu bar & restaurant» by Gavrias George, «Christmas New Year Traditional dishes from France» by Stephane Jakic,«Greek and European Tasting» by Poris Vasilios.
He has worked in the most well known luxurious hotels and restaurants in Athens and Mykonos. He was also cooking consultant in various restaurants; creating new recipes, new menus, a variety of desserts, supervision of daily kitchen operation, training stuff etc.
Apostolos is a very creative and competent Chef who can satisfy the most demanding clients. He is expert in Mediterranean and International cuisine as well as in Pastry. He speaks English. In his free time he enjoys cycling and football.
Chief Stewardess : TBA
Steward/Assistant Chef: Ariel Salazar
Ariel is 42 years old, a Philippine national. He has 11 years’ experience as a cook and steward on luxury yachts. He joined M/Y Glaros in 2008 and he was on the previous yacht of the owner since 2006. He is a very polite person with great social skills, always catering clients’ needs at all times. He speaks English and he enjoys fishing.
Bosun: Leonidas Tiniakos
Leonidas is 41 years old, a Greek national. He holds a speedboat license and all the necessary certificates such as Personal Survival Techniques, Fire Prevention Fire Fighting , Elementary First Aid etc. He has worked on various motor yachts. He is very hard working and friendly person. He speaks English, he is married with one child and he enjoys fishing.
Deckhand: Raoul Marcelino
Raoul is 47 years old, a Philippine national. He has 14 years’ experience on ocean going vessels and 7 years on luxury yachts. He joined the previous yacht of the owner in 2006 and M/Y Glaros in 2008. He speaks English and enjoys swimming.
Deckhand: Henry Madriaga
Henry is 40 years old, a Philippine national. He has been working in the yachting industry for the last 15 years and he joined Glaros in 2015. He speaks English and enjoys football and cinema.
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.