MyMaria | 2025 
See all Photos
1 Master cabin + 3 Guest cabins
#Pax:8
Draft:1.8
Cabin Configuration:1King(s), 3Double(s)
Wash Basins:2
TP in Heads:No
A/C:Full
Cruising Speed:6
Length:18.4 Metres
Make:Sunreef Yachts
Showers:4
Heads:4
Helipad:No
Max Speed:
Beam:10.2
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:1
Year Built:2025
Dinghy hp:Mercury F100
Sea Scooters:Yes
Wave Runners hp:No
Snorkel Gear:No
Wake Board:No
SU Paddle Boards:Yes
Boarding Ladder (Loc/Type):No
Gear Type:
U/Water Camera:No
Kite Boarding:No
Dinghy # pax:
Water Skis Adult:No
Kneeboard:No
Tube:No
Kayaks 1 Pax:No
Floating Mats:No
Beach Games:No
Rods:
U/Water Video:No
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:No
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):No
Swim Platform:No
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:No
Captain: Georgios Fytatzis
Hostess: Dimitra Vasilakopoulou
Chef: Spyridon Bakaniaris
Captain
Georgios Fytatzis
With over two decades of maritime experience, Captain Georgios Fytatzis brings an unparalleled blend of expertise, professionalism, and passion to the helm of the Sunreef 60. His career spans a wide range of roles, from luxurious yacht charters and private ownership management to professional yacht deliveries and personalized sailing instruction.
A dedicated yachtsman, Captain Fytatzis also boasts an extensive racing career and an unwavering commitment to ensuring an exceptional yachting experience for every guest on board.
Captain Georgios looks forward to welcoming you aboard the Sunreef 60, ensuring a seamless, luxurious, and unforgettable sailing experience.
Languages
• Greek: Mother tongue
• English: Fluent
Chef
Spyridon Bakaniaris
Experienced chef with over twenty years in Mediterranean cuisine, combining Greek, Italian, and Turkish traditions with modern and Asian-inspired techniques. Passionate about quality, creativity, and teamwork, I enjoy exploring new cultures and flavors. Committed to delivering excellent dining experiences and contributing to a positive kitchen environment.Dedicated to creating outstanding cuisine with expert knowledge of flavors and their interactions, culminating in exquisite dishes and captivating menus. Eager to embrace fresh challenges, particularly the chance to serve on truly exceptional large yachts.
• Greek: Mother tongue
• English: Fluent
Hostess
Dimitra Vasilakopoulou
Born in 1977, Dimitra brings over five years of professional experience in the leisure boating industry to the Sunreef 60. Since May 2019, she has excelled in similar roles, including charters on both sailing and motor yachts, as well as yacht deliveries, highlighting her extensive onboard expertise. Fluent in English and Greek, Dimitra ensures seamless communication and a welcoming atmosphere for guests from all over the world. Known for her friendly demeanor, exceptional communication skills, and meticulous attention to detail, she is organized, responsible, and efficient under pressure. Her passion for boating, combined with her commitment to providing a safe and enjoyable environment, guarantees that every guest feels valued and at ease.
• Greek: Mother tongue
• English: Fluent
Delicious cuisine, prepared fresh on board
Culinary Experience · Yacht Menu Minimalism · Freshness · Vivid Tradition
Breakfast
Eggs in all styles (scrambled, boiled, fried, omelet, poached)
Yogurt, tahini, butter, honey, jams
Cereals, fresh juice, seasonal fruit assortment
Pancakes, crepes, French toast
Cold cuts platter, cheese selection
Bread, milk, tea, coffee, chocolate
Nuts, berries, milk pie, Greek "tiganites"
Fish & Seafood
Fisherman's Pasta (pasta, tomato, shrimps, mussels, oysters, parsley, capers, olives)
Kakavia – traditional fish soup (fish, carrot, celery, potato, onion)
Sea Bass with Celery (sea bass, celery, eggs, lemon)
Shrimps Kritharoto (shrimps, orzo pasta, garlic, anise, raisins, ouzo)
Golden Fried Fish (flour, red mullet, calamari, shrimps, anchovies)
Grilled Fish of the Day (fish, lemon)
Virgo's Simple Pasta (pasta, tuna, tomato, onion)
Stuffed Squids (squids, rice, raisins, feta cheese, peppers, onions, Greek mountain tea)
Grilled Sea Bass & Fish Broth Soup (carrot, celery, potato, onion, lemon juice)
Salads · Appetizers · Dips · Meze
Greek Salad (tomato, cucumber, red onion, bell pepper, vinaigrette, oregano, feta, olives)
Seasonal Boiled Vegetables (broccoli, cauliflower, carrot, zucchini, potato, balsamic, oregano)
Stewed Rolled Zucchini (zucchini, walnuts, halloumi, spaghetti-style, stew)
Caesar Salad (romaine lettuce, croutons, parmesan, caesar dressing, chicken optional)
Pasta Salad (pasta, smoked salmon, lime, avocado, dill)
Tuna Salad (tuna, cucumber, lettuce, capers, corn, mayonnaise, lemon)
Beetroot Salad (beetroot, goat cheese, balsamic, Dijon mustard, arugula)
Rocket Salad (arugula, parmesan, cherry tomatoes, prosciutto, balsamic honey vinaigrette)
Lentil Salad (lentils, fresh onions, tuna, lime, yogurt)
Taramosalata (fish roe, lemon, bread or potato)
Marinated Octopus Meze (octopus, carrot, peppers, herbs, garlic, vinegar)
Saganaki (fried cheese, honey, sesame)
Tzatziki with Roquefort (yogurt, garlic, cucumber, vinegar)
Fava with Capers & Sun-dried Tomatoes (yellow split peas puree, onion, lemon)
Melitzanosalata (aubergine, garlic, cheese, lemon, vinegar)
Meat
Giouvetsi (beef, orzo pasta, tomato sauce, graviera or kefalotyrri cheese, baked)
Leek & Celery Lemon Pork (pork, leeks, celery, lemon sauce, jasmine rice, raisins)
Moussaka (aubergines, potatoes, zucchini, mixed minced meat, red sauce, béchamel)
Oceanian-Style Roasted Lamb (lamb, baby potatoes, melted gruyere, herbs)
Chicken Curry (chicken, basmati rice, Greek yogurt, curry)
Chicken with Okra (okra, chicken, garlic, onions, balsamic vinegar, tomatoes)
Soy Sauce Stewed Chicken (chicken, potatoes, garlic, soy sauce, pepper)
Giouvarlakia (mixed minced meat, rice, herbs, onion, egg, lemon, broth, avgolemono)
Traditional Meatballs (mixed minced meat, onion, rusks, herbs, fried or baked)
Vegetables · Legumes · Others
Gemista (stuffed tomatoes, peppers, aubergines, rice, herbs, pine nuts, raisins)
Green Beans in Tomato Sauce (green beans, tomato, anchovies, onions)
Korfades (zucchini flowers, seasonal greens, herbs)
Briam (potatoes, zucchini, aubergines, peppers, onions, garlic, herbs)
Cabbage Rolls with Rice (cabbage, rice, leek, lemon, Greek yogurt, dill)
Mushroom Pie (pastry dough, mushrooms, orange, graviera cheese, bacon, onions)
Cauliflower Stifado (cauliflower, onions, tomato sauce, vinegar, herbs)
Kagianas Eggs (eggs, tomatoes, garlic, feta cheese)
Lentil Soup (lentils, garlic, onions, sausage, vinegar)
Desserts
Spoon Dessert of the Season (seasonal fruit, sugar, water)
Cheesecake (cream cheese, digestive biscuit base, sugar, eggs, jam)
Chocolate Salami Mosaic (chocolate, tea biscuits, butter, cocoa)
Greek Yogurt with Honey, Fruits & Walnuts
Apple Pudding (apples, sugar, cinnamon, butter, baked)
Galaxy Pie (filo pastry, milk, eggs, sugar, orange juice, served with ice cream & almonds)
Tiramisu
The above menu is indicative of what we can prepare for you on board. Dishes and ingredients
may be subject to change based on availability and seasonality. All dishes may contain alcohol,
olive oil, salt, pepper, sugar, cinnamon. Please inform us prior to departure of any allergies,
dietary restrictions or special preferences. We recommend planning your culinary program
together in advance for the best onboard experience. Should you wish to receive Greek wine list
proposals, please let us know.
Let us create together the perfect balance of minimalism, freshness, vivid tradition and
imagination.
The chef
Fragoulis Agouridis
| May 2026 | ||||||
|---|---|---|---|---|---|---|
| Mo | Tu | We | Th | Fr | Sa | Su |
| 1 | 2 | 3 | ||||
| 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| 11 | 12 | 13 | 14 | 15 | 16 | 17 |
| 18 | 19 | 20 | 21 | 22 | 23 | 24 |
| 25 | 26 | 27 | 28 | 29 | 30 | 31 |
| June 2026 | ||||||
|---|---|---|---|---|---|---|
| Mo | Tu | We | Th | Fr | Sa | Su |
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
| July 2026 | ||||||
|---|---|---|---|---|---|---|
| Mo | Tu | We | Th | Fr | Sa | Su |
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | 31 | ||
| August 2026 | ||||||
|---|---|---|---|---|---|---|
| Mo | Tu | We | Th | Fr | Sa | Su |
| 1 | 2 | |||||
| 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 10 | 11 | 12 | 13 | 14 | 15 | 16 |
| 17 | 18 | 19 | 20 | 21 | 22 | 23 |
| 24 | 25 | 26 | 27 | 28 | 29 | 30 |
| 31 | ||||||
| September 2026 | ||||||
|---|---|---|---|---|---|---|
| Mo | Tu | We | Th | Fr | Sa | Su |
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | ||||
| June 2027 | ||||||
|---|---|---|---|---|---|---|
| Mo | Tu | We | Th | Fr | Sa | Su |
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | ||||
| July 2027 | ||||||
|---|---|---|---|---|---|---|
| Mo | Tu | We | Th | Fr | Sa | Su |
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 | 31 | |
| August 2027 | ||||||
|---|---|---|---|---|---|---|
| Mo | Tu | We | Th | Fr | Sa | Su |
| 1 | ||||||
| 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| 16 | 17 | 18 | 19 | 20 | 21 | 22 |
| 23 | 24 | 25 | 26 | 27 | 28 | 29 |
| 30 | 31 | |||||
| September 2027 | ||||||
|---|---|---|---|---|---|---|
| Mo | Tu | We | Th | Fr | Sa | Su |
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | |||
Rates are : Plus Expenses
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
Additional Information
High Season (July - August): EURO 45,000/week
Mid Season (June & September): EURO 40,000/week
Low Season (October - May): EURO 34,000/week
Plus all expenses (APA 30% + VAT 12%)
Charters for less than a week are only available upon request. If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Additional Information
High Season (July - August): EURO 45,000/week
Mid Season (June & September): EURO 40,000/week
Low Season (October - May): EURO 34,000/week
Plus all expenses (APA 30% + VAT 12%)
Charters for less than a week are only available upon request. If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
N/A
Additional Information
High Season (July - August): EURO 45,000/week
Mid Season (June & September): EURO 40,000/week
Low Season (October - May): EURO 34,000/week
Plus all expenses (APA 30% + VAT 12%)
Charters for less than a week are only available upon request. If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
The mooring base in Lefkas island is accessible by car. The nearest airport is in Aktion, which is about 20km away. You can also choose to embark in Corfu island, which has its own airport (a relocation fee would have to be considered by the Charterer).
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
60.37 Ft
Crew
4
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.
4 Crew
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.
4 Crew
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.
5 Crew
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.
5 Crew
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.
N/A Crew
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.
6 Crew
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.
5 Crew
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.
5 Crew
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.
5 Crew
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.
5 Crew
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.
5 Crew
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.
6 Crew
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.
© 2026 by Above Deck Sailing
