Mamma’s Yacht Charter
Yacht Description
Mamma’s yacht is a 78.00 ft long motor yacht monohull and spends the summer season in Greece and winter season in Greece. It was built by San Lorenzo in 2003. A refit was done in 2025. The yacht layout features 4 cabins and accommodates 9 guests. The cabin arrangement is following: 1 queen cabin, 1 double cabin, 2 twin cabins, 1 pullman cabin.
Accommodation
One Master Cabin, one VIP cabin, two Twin Cabins of which one has a pullman bed. All cabins have ensuite facilities. Crew accommodation in separate quartersCabin Breakdown
Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a yacht like Mamma’s, the expected APA is not defined for this type of yacht. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
Mamma’s Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 60,000EUR to 70,000EUR | 12,000EUR to 21,000EUR | 72,000EUR to 91,000EUR | Discounts outside the main season are common. | |
7 day charter | 30,000EUR to 35,000EUR | 6,000EUR to 10,500EUR | 36,000EUR to 45,500EUR | Standard charter rate, base for all calculations. | |
3 day charter | 15,000EUR to 17,500EUR | 3,000EUR to 5,250EUR | 18,000EUR to 22,750EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 30,000EUR / 6 * 3 days = 15,000EUR |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: EUR30,000
High season rate: EUR35,000
WEEKLY RATES
- HIGH SEASON: € 35.000*
- MID SEASON: € 32.000*
- LOW SEASON: € 30.000*
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*Plus expenses: VAT 12 % + APA 40%
High season: July & August
Mid-season: June & September
Low season: rest period
____________________
WEEKLY RATES
- HIGH SEASON: € 35.000*
- MID SEASON: € 32.000*
- LOW SEASON: € 30.000*
__________________
*Plus expenses: VAT 12 % + APA 40%
High season: July & August
Mid-season: June & September
Low season: rest period
____________________
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain: Nikos Kamitsis
Position: Captain
Name: Nikos Kamitsis
Nationality: Greek
Born: 1971
About Nikos:
Hailing from the idyllic island of Lipsi in the heart of the Dodecanese, Captain Nikos Kamitsis has spent a lifetime immersed in the beauty and traditions of the sea. Growing up surrounded by crystal-clear waters and Greece’s legendary maritime heritage, Nikos discovered his calling early in life and has been navigating the seas for over 30 years with unmatched skill and dedication.
Nikos’ expertise spans an impressive array of vessels, making him a versatile and experienced leader on the water. From steering through challenging conditions to delivering seamless luxury experiences, his precision and professionalism are second to none. His approach goes beyond navigation—he takes pride in managing every aspect of the yacht with care, ensuring both safety and comfort for all on board.
With an intimate understanding of the Mediterranean’s coastline and an eye for uncovering hidden treasures, Nikos creates bespoke voyages that perfectly blend relaxation, adventure, and discovery. His ability to tailor every journey to the preferences of his guests makes each experience unique and memorable.
He speaks English.
Position: Chef
Name: Sheila Rona Dapon
Nationality: Filipino
Born: 1969
About Sheila:
Sheila is very passionate about her cuisine, eager to tailor make her guests’ menus and keen to present them with gastronomic extravagances or simple tastes. She specializes in both Mediterranean & International cuisine. She is capable, creative and amazing. She cooks deliciously and decorates beautifully her dishes. She speaks English.
Position: Steward/Deckhand
Name: Fragoulis Agouridis
Nationality: Greek
Born: 1976
About Fragoulis:
Fragoulis is not only experienced in his role on board but also passionate about training the next generation of yachting professionals. As a seminar instructor, he leads host training courses to share his expertise with aspiring crew members. His qualifications also extend to sailing and scuba diving, adding a versatile edge to his abilities and ensuring an unforgettable experience for guests.
With a strong work ethic, a deep knowledge of the sea, and a commitment to providing exceptional service, Fragoulis is an integral part of the team, always striving to create memorable moments on the water.
He speaks English and Spanish.
Menu
Day 1
Breakfast:
Scrambled egg with brown or white Bread on the side, baked tomatoes with mozzarella drizzled with balsamic glaze, ass. Cold cuts, small amount of leafy salad, and a choice of Coffee, tea and fresh orange juice.
Lunch:
Garden salad (Lettuce, Cherry tomatoes, pomegranate, corn with prunes vinaigrette dressing. Beetroot salad with yogurt dressing
Mussel in white wine.
Shrimp Linguine pasta
Galaktuburiko(cosmikon) desert
Dinner:
Crispy bread with eggplant dip
Rocca salad with Sun-dried Tomato, parmesan flakes and Balsamic dressing
Beef Bourbon with baked baby potato in Rosemary
Day 2
Breakfast:
A choice of Pancake with Maple syrup and fresh fruits on the side.
Yogurt honey and some nuts, cereal
A choice of coffee, tea and fresh orange juice
Lunch:
Quiche spinach or onion
Lettuce, green onion and dill with lemon and olive oil dressing.
Ossobuco mashed creamy potato or with Truffle oil
Tiramisu dessert
Dinner:
Beet root salad in Garlic vinaigrette
Greek salad
Shrimp paste with white and brown bread
Seabass ala provincial
Day 3
Breakfast:
Avocado Toast with smoke salmon and Tomato Caprese on the side or small amount of salad
A choice for Coffee, tea and Fresh Orange Juice
Lunch:
Shrimps’ tempura
Tri color salad
Cucumber salad
Seafoods Paella/
Cheesecake for Dessert
Dinner:
Greek salad
Greek Night souvlaki a flatter of ass. Sausages, chicken and pork and lamb chop, Pita bread kebab tzatziki
Day 4
Breakfast:
Traditional assorted Greek Pies fresh from the Island (where we are)
Famous Greek Yogurt honey and assorted nuts. A choice of Coffee, tea, and fresh orange juice
Lunch:
Hummus/aubergine deep along with white and brown bread
Ceasar salad with Grilled chicken
Penne with green pesto sauce
Creme Brulee for desert
Dinner:
Moussaka
Garden salad with chopped nuts prosciutto with lemon mustard dressing
Pan seared sirloin and fried potato
Day 5
Breakfast:
Strapatsada white and brown bread on the side, green salad
A choice of Coffee, tea and fresh orange juice
Lunch:
Shrimp gambas al ajillo (Tapas)
Quinoa salad / Beet Root Salad
Grilled Salmon in garlic
Chocolate Cheesecake for Dessert
Dinner:
Crab balls
Traditional Greek salad
Tri color salad
Grilled octopus with dauphinoise
Day 6
Breakfast:
Sunny side up egg, bacon, buttered mushrooms and slice bread or mini Croissant and white and brown bread l. A choice of coffee, tea and fresh orange juice
Lunch:
Stuffed mushrooms
Roasted figs wrapped with Prosciutto
Garden fresh salad
Chicken with mushrooms in cream with bake paprika potato
Ice cream for desert
Dinner
Mussels in white wine
Cucumber salad
Steamed sea bass with white rice
Baklava( from smyni)
Day 7
Breakfast:
Upon request from previous days
Lunch:
Baked red peppers with Feta cheese
Green salad
Chicken in honey lemon and French fries
Panna cotta
Note:
Assorted fresh fruits to be served in-between breakfast and lunch
By request:
Toast
Club sandwich
French toast
Cakes on board: (one at a time)
Banana carrot cake
Lemon Drizzle cake
Yogurt cake
Cookies: (coffee area)
Butter
Cinnamon oats
Charcutier board, white wine, Soda, water assorted Juices should be serve every first day of the charter as welcome.