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One master cabin with queen size bed (size between queen and king bed), 3 double cabins with queen size bed all with private facilities.
#Pax:8
Draft:3.8
Cabin Configuration:1King(s), 3Queen(s)
Wash Basins:5
TP in Heads:No
A/C:Full
Cruising Speed:11.5
Length:67 Feet
Make:Fountaine Pajot
Showers:4
Heads:0
Helipad:No
Max Speed:17
Beam:32.3
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:1
Year Built:2023
Dinghy hp:70
Sea Scooters:No
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:(adults & kids)
SU Paddle Boards:2
Boarding Ladder (Loc/Type):aft - hydraulic
Gear Type:
U/Water Camera:No
Kite Boarding:No
Dinghy # pax:6
Water Skis Adult:Yes
Kneeboard:No
Tube:2
Kayaks 1 Pax:No
Floating Mats:Yes
Beach Games:Yes
Rods:
U/Water Video:No
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:Yes
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):2
Swim Platform:Hydraulic aft swimming platfor
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:2
Highfield tender 4,20 SPORT with 70 Hp
Seabob (2)
SUP (2)
Kayak 2 PAX (2)
3 person towable couch (1)
Water carpet (1)
Wakeboard (adults & kids)
Water Ski (adults & kids)
Anti-jelly pool/inflatable sea pool 4 x 4 m
Snorkeling gear (full-face snorkeling masks)
Fishing gear
Noodles for adults
Volleyball net
Tubes (2)
*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
Captain : Vangelis Atzemian
Chef: Markos Vasiliadis
Stew/Deck : Giota Nikou
Delicious cuisine, prepared fresh on board
World-Inspired Breakfast Menu
Breakfast Options
Smoked Salmon & Cream Cheese Bagels - Served with capers, red onion, and fresh dill.
Eggs Benedict - Poached eggs, hollandaise sauce, and choice of smoked salmon, ham, or spinach on an English muffin.
Omelet Station - Customizable with cheese, mushrooms, tomatoes, bell peppers, spinach, smoked salmon, or ham.
French Toast or Belgian Waffles - Served with fresh berries, whipped cream, and maple syrup.
Healthy & Light
Greek Yogurt Parfaits - Layers of granola, honey, and fresh tropical fruits.
Avocado Toast - With poached egg, cherry tomatoes, and microgreens on artisan bread.
Smoothie Bowls - Acai or tropical fruit base topped with granola, nuts, and coconut flakes.
Chia Pudding - Made with coconut milk, vanilla, and fresh berries.
Fresh & Refreshing
Fresh Fruit Platters - Pineapple, mango, papaya, berries, grapes, and passionfruit.
Cold Pressed Juices & Smoothies - Options like green detox, tropical mango, or berry blast.
Espresso Bar & Teas - Cappuccinos, lattes, matcha, and herbal teas.
For a Hearty Appetite
Steak & Eggs - Grilled beef tenderloin with sunny-side-up eggs and roasted potatoes.
Breakfast Burritos - Scrambled eggs, cheese, bacon, and avocado wrapped in a soft tortilla.
Shakshuka - Spiced tomato and pepper stew with poached eggs and crusty bread.
Classic English Breakfast - Scrambled eggs, bacon, sausage, baked beans, mushrooms, and grilled tomatoes.
Greek Specialties
Omelet with “Anthotyro” Cheese & Thyme – Served with Zea bread and confit tomato.
Greek Yogurt with Honey & “Petimezi” – Topped with walnuts and crunchy carob pieces.
Freshly Squeezed Orange Juice.
Strapatsada with Feta & Basil – Served with toasted sourdough bread.
Smoothie with Greek Yogurt, Strawberries & Basil.
Homemade Granola Bar with Carob, Tahini & Dried Fruits.
Oat Flour Pancakes with Flower Honey & Greek Yogurt.
Open-Faced Sandwich with Khalkidhiki Avocado, Katiki Domokos Cheese & Roasted Sesame.
Smoked Salmon on Barley Rusk with Feta Cream & Capers.
Greek-style Pancakes with Blossom Honey & Lemon Zest.
Greek Benedict with feta cheese, spinach, smoked bacon, and hollandaise sauce.
Day 1
Launch
Catch of the day with lemon sauce and Greek herbs.
Greek salad.
Mussels with white wine.
Roasted zucchini
Greek baklava.
Dinner
Mushroom salad with baby arugula, manouri cheese, and truffle dressing.
Parsnip soup with smoked “apaki”, thyme, and honey.
Beef fillet, cauliflower puree, hazelnut and prosciutto crumble, oat cracker.
Crème Brûlée
Day 2
Launch
Moussaka with smoked cheese.
Grilled “mastelo” cheese.
Marinated zucchini salad with arugula and grapes.
Frisse with lemon sauce.
Greek yogurt with candied sour cherry
Dinner
Green salad with beetroots, orange, fennel seeds, and sunflower seeds.
Pasta with beetroot with balsamic beetroot pesto, garlic, and langoustine tartare.
Red snapper, quinoa with marinated vegetables, crispy mussels, pea sprouts, and ginger lime vinaigrette.
Mille-feuille
Day 3
Launch
Staffed tomatoes and peppers with rice, spearmint chimichurri, and yogurt sauce.
Baby potatoes with grace juice reduction and rosemary.
Spanakopita salad with spring onions, dill, and feta cheese.
Seabass carpaccio with pickled “kritamo”, onion, cumquat, and lime.
Ice cream
Dinner
Cucumber salad with pastrami deli, cream cheese, and lemon balsamic vinaigrette.
Beef carpaccio, smoked mayo, rice paper, and nori chips.
Pork tenderloin with parsnip puree, demi-glace, roasted green peas, chives, and parsley oil.
Cheese cake with pistachio crumble and sour cherry syrup.
Day 4
Launch
“Pastitsada” rooster with tomato sauce and traditional Cretan pasta “skioufixta”.
Baby gem salad with apples, cherries, tomatoes, and almonds.
Roasted halloumi cheese with sun dried tomatoes pesto.
Smoked eggplants with garlic, carob syrup, and roasted red peppers.
Coconut Panacota with pineapple and ginger.
Dinner
Green salad with chickpeas and feta, garlic crouton.
Shrimp ceviche, tiger milk, chili, and cucumber granita.
Sea bream fricassee, dashi broth, radishes, leaks, and dill oil.
Tiramisu.
Day 5
Launch
White sea bream roasted in the oven with vegetables and Greek herbs.
Spinach risotto with lemon, dill, spring onions, and parmesan.
Green salad, cherry tomatoes, carob rusks, and olives.
Filo pastry with feta , thyme , honey, and poppy seeds .
Rice pudding with chocolate crémeux
Dinner
Tomatoes and cherry tomatoes with pistachio basil pesto, basil oil, and mozzarella.
Split peas cream with crispy prosciutto, truffle oil, and egg yolk confit.
Lamb picanha with topinambur puree, king oyster mushroom, wine sauce, and bread tuile.
Crispy filo pastry with chestnut cream and raspberry gel.
Day 6
Launch
Giouvetsi, orzo pasta with shrimps, saffron, dashi, chorizo, and tarragon.
Cretan Ntakos.
Nicoise salad, tuna, green beans, soft-boiled eggs.
Bruschetta with fish roe, tomatoes, and marinated sardines.
Semolina pudding with tahini paste.
Dinner
Green salad, cherry tomatoes, figs, and parmesan.
Fava cream with glazed octopus and crispy capers.
Tuna with celery puree, hazelnut and lime butter sauce, carob crumble, and fish mayo.
Portokalopita with mastic ice cream.
Day 7
Launch
Greek barbecue,
Pork and chicken skewers, kebab
tzatziki and chilly feta sauce
pita bread.
Fried dough balls (Greek donuts) with honey and walnuts.
Dinner
Salad with roasted peaches, pine nuts, basil, and creamy burrata.
Monkfish velouté with anise and scallops.
Lobster pasta, squid ink linguini, and bottarga.
Lemon tart.
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Rates are : Plus Expenses
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
High Season (July - August): EURO 48,000/week
Mid Season (June & September) 43000/wk
Low Season (rest months) 34000/wk
Plus all expenses (APA 25% + VAT 6,5%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
Ιf the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees: Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 6,5% VAT.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
High Season (July - August): EURO 48,000/week
Mid Season (June & September) 43000/wk
Low Season (rest months) 34000/wk
Plus all expenses (APA 25% + VAT 6,5%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
Ιf the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees: Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 6,5% VAT.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
High Season (July - August): EURO 48,000/week
Mid Season (June & September) 43000/wk
Low Season (rest months) 34000/wk
Plus all expenses (APA 25% + VAT 6,5%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
Ιf the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees: Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 6,5% VAT.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
High Season (July - August): EURO 48,000/week
Mid Season (June & September) 43000/wk
Low Season (rest months) 34000/wk
Plus all expenses (APA 25% + VAT 6,5%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
Ιf the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees: Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 6,5% VAT.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
High Season (July - August): EURO 48,000/week
Mid Season (June & September) 43000/wk
Low Season (rest months) 34000/wk
Plus all expenses (APA 25% + VAT 6,5%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
Ιf the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees: Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 6,5% VAT.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
High Season (July - August): EURO 48,000/week
Mid Season (June & September) 43000/wk
Low Season (rest months) 34000/wk
Plus all expenses (APA 25% + VAT 6,5%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
Ιf the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees: Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 6,5% VAT.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
High Season (July - August): EURO 48,000/week
Mid Season (June & September) 43000/wk
Low Season (rest months) 34000/wk
Plus all expenses (APA 25% + VAT 6,5%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
Ιf the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees: Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 6,5% VAT.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
High Season (July - August): EURO 48,000/week
Mid Season (June & September) 43000/wk
Low Season (rest months) 34000/wk
Plus all expenses (APA 25% + VAT 6,5%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
Ιf the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees: Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 6,5% VAT.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
N/A
High Season (July - August): EURO 48,000/week
Mid Season (June & September) 43000/wk
Low Season (rest months) 34000/wk
Plus all expenses (APA 25% + VAT 6,5%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
Ιf the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees: Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 6,5% VAT.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
The yacht is located in Floisvos Marina.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Enjoy a special rate for weekly charters in March and April!!
New Price: 29,500 EUR/week + extras
Plus Expenses
The charter rate covers your professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20-30% on top of the base rate for sailing yachts, or 30-40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Yacht Type
Catamaran
Length
67.00 Ft
Crew
3
Cabins
4
Do you have questions about this yacht?
Get in TouchFrom packing tips to provisioning advice, here's everything you need to know before your charter begins.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
Above Deck is a concept born out of a love for travel and sailing – we believe everyone should get intimate with the big blue, at least once.
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