Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €48,000/week |
| June & September | Plus Expenses | €44,000/week |
| October to May | Plus Expenses | €35,000/week |
Additional Rate Information
High Season (July – August): euro 48.000 per week plus expenses (VAT & APA 25%)
Mid-Season (June – September): euro 44.000 per week plus expenses (VAT & APA 25%)
Low Season (rest months): euro 35.000 per week plus expenses (VAT & APA 25%)
Location Details
Summer Area: Greece
Winter Area: Greece
Captain – Foivos Arvanitis
Fivos is 28 years old, born and raised in Athens and his passion for the sea led him to choose Yachting over Mining Engineering. He grew up windsurfing and sailing around the Greek islands. He was part of Valium62 crew(deck-steward) and also S/Y Baracuda(Bosun). After a great season on Valium55 he is ready to sail with you around Greece sharing his stories about the islands and secret spots! Always eager and communicative making sure his crew and himself will deliver the best service possible to their guests. Fivos holds many other certificates apart from his skipper’s diploma because safety is his first priority on a yacht. He speaks Greek (native), English (fluent) , German (fluent), Spanish (basic).
Certificates :
RYA – Yachtmaster OffShore
Powerboat ll
Radio Communications (General operator GMDSS)
Advanced safety training STCW
Crowd and crisis management (RO/RO)
Lifeguard
Chef – Stella Katse
Stella was born in 1987 in Thessaloniki, a greek city that appreciates good food. She acquired her culinary expertise in AKMH college in 2016. From a young age she started working in high-end restaurants and 5* hotels all around Greece, managing to taste and discover new delicacies from all around the country. Growing up, she decided to combine the two things she loves most in life, the food and the sea. Her first experience working as a yacht chef was on Valium62 in 2019, where she got to love this profession even more. She also took part in the show ”Masterchef Greece” in 2023 where she evolved her culinary skills and managed to explore molecular cooking more. Her favourite cuisine is the Mediterranean with a strong preference in Greek gastronomy. She speaks Greek (native), English (fluent), Italian (fluent).
Deckhand – Stefania Fouseka
As a sailing enthusiast and experienced yacht deckhand, I offer a unique sailing yacht charter experience that combines mylove for the sea.
Born in Athens in1984, I earned my Graphic Design bachelor’s degree while also pursuing my sailing diploma and license for speed boats.
I have also worked as an interior designer and pastry artist before focusing on sailing.
I am an exremely motivated, hard-working and reliable individual.
I am flexible, adaptable and comfortable in new situations. I am a team player who always goes adove and beyond to ensure the best possible experience for everyone on board.
Beyond sailing, I enjoy various sports, including windsurfing, cycling and skiing. But nothing compares to the hues and smell of the sea and the limitless horizons that it offers.
Stewardess – Zalina Yussupova
Zalina originally is from Kazakhstan, but for 22 years now she is been leaving in Greece, Athens.
She has completed 5 years Sole Stewardess on a high and all – inclusive charter catamarans on a busy schedules in Greece and the southern Caribbean.
For 3 years working as a Sole Stewardess on a privately owned catamaran, travelling to France, Spain, Italy, Croatia, Montenegro and Thailand. Until now she has sailed 23,000 nautical miles. She also have previous experience in hospitality industry.
Her hobbies are yoga, meditation, theatre, cinema, reading books, cycling.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Foivos Arvanitis | Greek | 1996 | English (fluent), Greek (native), German (fluent), Spanish (basic), Italian (fluent), Russian (fluent) |
| Crew | Stella Katse | Greek |
Captain
Fivos Arvanitis
Deckhand
Stefania Fouseka
Stewardess
Zalina Yussupova
Chef
Stella Katse
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Sea Scooter (x2)
Standup Paddle boards (x2)
Wakeboard (adults)
Water ski (2x adults and 1x children)
Monoski
Snorkie Talkie (x2)
Fishing Equipment
Snorkeling equipment
Tubes – Towable inflatable
Inflatable Platform
Floating Sofa
Accommodates up to 10 Guests in 4 Double & 1 twin convertible to double, all air-conditioned with en-suite facilities,
DAY 1
LUNCH
Salad
Greek salad, pickled shallots, critamon, caper leaves and feta cheese mousse with fresh oregano
Starter
Split peas,sundried tomatoes cream and marinated anchovies
Main
Greek wine braised octopus, smoked eggplant puree with miso and molasses, pesto mint-kale
Dessert
Lemon cream pie with raspberry sauce
DINNER
Salad
Roasted goat cheese, poached pears and caramelized hazelnuts
Starter
Beef tartare ”giaourtlou”, sheep yogurt and spicy tomato sauce
Main
Roasted lamp, lemon potatoes mash, tzatziki cream and rosemary-wine sauce
Dessert
Traditional orange pie from ”Mykonos”, vanilla ice-cream
DAY 2
LUNCH
Salad
Garlicky sauteed greens, soft cheese and fresh tomato
Starter
Steamed Mussels with ouzo and Greek herbs
Main
Red mullet with savoro sauce from ”Corfu” and Jerusalem artichokes puree
Desserts
”Ekmek kantaifi”, cremeux mastic from ”Chios”, whipped cream and pistachios of Aegina
DINNER
Salad
Beetroot carpaccio, pickled red radish, oatm crackers, custard aged graviera of Syros
orange dressing
Starter
Wild greens pie from ”Macedonia”
Main
Beef fillet with grilled baby gem and chimichurri
Dessert
Namelaka chocolate tart, caramelized hazelnuts and bitter chocolate sorbet
DAY 3
LUNCH
Salad
”Athenian” salad, smoked mackerel,caviar, cuttlefish ink mayo
Starter
Taramas mousse with sweet potatoes, grilled greens and crispy”soutzouki”
Main
Shrimp orzo with chorizo powder, fennel and Aegean herbs
Dessert
Greek custard cream,”Galaktoboureko” millefeuille
DINNER
Salad
Steak watermelon marinated, arugula and feta cheese
Starter
Amberjack ceviche in the style of Greek salad
Main
Steamed crab savoy cabbage ”Dolmades” with saffron bechamel
Dessert
Poached pears, white chocolate-parsnip cream and red wine-cinnamon sauce
DAY 4
LUNCH
Salad
Textures of tomatoes,caper and soft cheese from ”Crete”
Starter
Zucchini balls with mint yogurt sauce
Main
”Traditional Greek moussaka” ,eggplant lasagna with veal tail
Dessert
Rice pudding with mastic, rosewater and pistachios of Aegena
DINNER
Salad
Red cabbage pickled salad, carrot, raisins, roasted butter squash and
prosciutto of Evritania
Starter
Cheesecake with carob crumble, soft cheese of Mykonos ”kopanisti”,
marinated cherry tomatoes and chives oil
Main
Chicken Fricassee, Madeira wine,wild mushrooms and trahanas
Dessert
Chilli cardamom dark chocolate mousse
DAY 5
LUNCH
Salad
Tabbouleh with yogurt-ginger sauce and lemon vinaigrette
Starter
Salmon tartare,avocado, mango and brick caviar
Main
Risotto ”spanakorizo” with sea bass fillet
Desserts
Flan Parisien Vanille and roasted peaches
DINNER
Salad
”Salmorejo” cold soup, crispy jamon and creme fraise
Starter
Scallops sauteed with lemon beurre blanc, caviar and morels
Main
Pork tenderloin, sweet potatoes puree with fresh plum sauce
Dessert
Chocolate tart with salted caramel buttercream
DAY 6
LUNCH
Salad
Sea Urchin salad with fresh lemon and olive oil
Starter
Greek shrimp saganaki with feta cheese
Main
Lobster linguine, bisque and grated roe
Dessert
Strawberry mousse and almond crust
DINNER
Salad
Tuna tartare with critamon, spring onion,chilli pepper and avocado mousse
Starter
Wild mushrooms sauteed with blueberries fermentation and thyme
Main
Pistachio crusted lamb chops with grilled vegetables
Dessert
”Saragli” from Thessaloniki and walnut pastry cream
DAY 7
LUNCH
Salad
Sifnos caper salad with smoked eel
Starter
Salty feta puffs ”Loukoumades” with tomato jam
Main
Squid stuffed with rice,pine nuts and raisins
Dessert
Crema Catalana
DINNER
Salad
Deconstructed ”gemista’ and foam of stuffed vegetables
with sheep’s milk yogurt
Starter
Smoked eggplant, with wine cheese and tomato confit
Main
Cod ”Agioritikos” , onions cream, dried plums gel and mashed potatoes
Dessert
Greek yogurt panna cotta with a sour cherry 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.