Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €32,500/week |
| September through June | Plus Expenses | €28,500/week |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.
High season (July & August): Euro 32.500 per week plus VAT & expenses
Low season (rest months): Euro 28.500 per week plus VAT & expenses
Plus : VAT 6,5% and expenses
Location Details
Summer Area: Greece
Location Details: The yacht is based in Athens and is available in different ports upon request with relocation fees.
Captain Lambros Kefalas
Born in 1978 in Athens , captain Lambros holds a Yacht Master License as well as many of relative seaman’s certificates ( Personal survival Techniques, Proficiency in Survival craft and rescue boats, lifesaving and firefighting, First Aid and many others. He started his career in 1994 in various motor yachts such as M/y Zeus 45m, M/y Oceanos 50m, M/Y Jaan 42m, My/y Oneiro 53m etc. Lambros goal is to ensure a memorable experience for his guests while prioritizing safety, he firmly believes that a yacht should be a sanctuary of luxury, adventure, and relaxation, where every guest feels welcomed. Under his leadership, you can trust that your journey will be smooth, enjoyable, and truly exceptional. He speaks Greek, English and Czech
Deckhand Andreas Tsonis
Andreas embarked on his yachting journey in 2021 as sailing boats technician and winter maintenance for numerous yachts. With a childhood spent between city beaches, and sea life, Andreas developed a love for adventure and an appreciation for hard work. He holds a sailing diploma and along with his positivity and high energy he is an asset to the team of Pareaki! Andreas is also helpful with the watersports where he will happily keep you motivated.
CHEF ANGELOS PANTOS
Αngelos is born in 1975 in Athens. As a young child growing up in Greece, he took interest in the local food sowing a seed that would later become his career. He graduated from CHEF D’OEUVRE chef school and is an expertise in a Healthy way of cooking. He has worked in numerous restaurants from 1992 and recently joined yachting industry with a great success! He is an ingredient led chef with enthusiasm and passion transmitting it to his collaborators with a smile! He has a family and speaks Greek & English.
STEWARDESS EUTHYMIA MYFTARI
Euthymia is a proactive and self-motivated hostess with a strong background in luxury yacht hospitality. Known for her excellent interpersonal skills, she effectively manages time, prioritizes tasks, and ensures guest satisfaction by anticipating their needs. Her experience includes professional communication, multitasking in fast-paced environments, and a solid understanding of safety protocols. She speaks Greek, English and Russian.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Lambros Kefalas | Greek | 1978 | Greek, English, Czech, Russian |
| Crew | TBC |
Amenities
Electronics
General
Leisure
Other Specs
10 guests in one Master, one VIP, and two Twin cabins both convertible to double, all with en-suite facilities. Separate crew quarters.
Master & VIP Cabin – King bed 180 x 200
Twin cabins – Single beds 90 x 200
BREAKFAST
Milk – Variety of teas – Coffees
Fresh orange juice – Fresh fruit juice
Fresh fruits
Greek yogurt
Cereals
Bread – Butter Croissant – Chocolate Croissant – Biscuits – Traditional crackers
Fried eggs – Scrambled or Poached – Omelet
Variety of sausages – Bacon – Ham and Turkey – Greek cheeses
Homemade marmalades – thyme, pine, fir honey
LUNCH /DINNER
Tomato balls with sundried tomatoes
Beef carpaccio with capers and olives
Youvetsi(Greek stew made with beef or lamb and orzo cooked in a tasty tomato-based sauce)
Banoffee
Cycladic fava with caramelized onions (yellow split pea puree)
Dakos(Cretan salad)
Salmon fillet sauté with Asian dressing
Chocolate mousse
Prawns in kataifi pastry with homemade mayonnaise
Octopus salad
Lobster pasta
Profiterole
Beetroot carpaccio with caramelized walnuts and mint
Cherry tomatoes with mozzarella di bufala and basil
Rib-eye with baby potatoes and grilled vegetables
Halva with tangerine and chocolate (Greek traditional semolina pudding)
Fresh mussels steamed with wine
Horiatiki salad (traditional Greek salad)
Scallops with spinach and parmesan sauce
Lemon mousse
Salmon tartare
Baby tomatoes with mizithra (Greek white cheese), baby spinach and apricots
Sole fish rolls with salmon
Cheesecake with white chocolate and Savoyard
Gazpacho soup in a shot
Fish roe salad with cuttlefish ink
Prawn salad with baby spinach and orange
Sea bream fillet stuffed with fennel and wine sauce
Tiramisu
Prawn mille feuille, mushrooms and white wine
Tuna tartare with mango and truffle sauce
Langoustines with black tagliatelle and bisque sauce
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.