ATHOS Yacht Charter

Yacht Description

ATHOS yacht is a 104.00 ft long motor yacht monohull and spends the summer season in W. Med -Riviera/Cors/Sard. and winter season in W. Med -Riviera/Cors/Sard.. It was built by ARNO in 2011. A refit was done in 2022. The yacht layout features 5 cabins and accommodates 11 guests. The cabin arrangement is following: 2 queen cabins, 2 double cabins, 1 twin cabin, 1 pullman cabin.

The motor yacht features 3 MTU 16V2000 M92 - Drive type: Jet Power: 2200HP Generator: 2x40 kW Kohler engines .


Athos offers a high-class accommodation for 11 guests: on the Lower deck the large and bright Owner's cabin, the VIP cabin and two comfortable cabins, one with a double bed and a Twin with a pullman bed. On the Main deck, a new large ensuite cabin with a double bed.

Cabin Breakdown

Queen Cabins: 2
Double Cabins: 2
Twin Cabins: 1
Pulman Cabins: 1

ATHOS Yacht Details










Built by

63,000 - 78,000

Weekly price low-high season

Fuel consump Litres/Hr



Cruising Speed


Max. Speed



ATHOS yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 126,000 to 156,000 25,200 to 46,800 151,200 to 202,800 Discounts outside the main season are common.
7 day charter 63,000 to 78,000 12,600 to 23,400 75,600 to 101,400 Standard charter rate, base for all calculations.
3 day charter 31,500 to 39,000 6,300 to 11,700 37,800 to 50,700 The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
63,000 / 6 * 3 days = 31,500
1 day charter 10,500 to 15,600 2,100 to 3,900 12,600 to 19,500 Please inquire, the possibility/availability of a 1 day charter needs to be verified.

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: 63,000

High season rate: 78,000

From the 1st to the 15th July, € 70,000 + ALL instead of € 78,000

From the 1st to the 15th July, € 70,000 + ALL instead of € 78,000

Price Terms

Plus Expenses

ATHOS Yacht Charter Locations

Summer Season

Winter Season


Nude: No
Crew Pets: No
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
YachtNudeCharters: No
Crew Smokes: No


Guests: 11
Maxspeed: 39
Draft: 1.20
Cruising Speed: 28
Ac Night:
Built: 2011
Cabins: 5
Queen: 2
Double: 2
Twin: 1
Pullman: 1
Showers: 5
Heads: 5
Electric Heads:


AC: Full
Cruising Speed: 28
Max Speed: 39

More Specifications

Homeport: Poltu Quatu, Sardinia
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Scuba On Board: Yacht offers Rendezvous Diving only


Fishing Gear:
Fishing Gear Type:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp:
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Snorkel Gear:
Underwater Camera:
Underwater Video:
Wake Board:


Crew Information

Crew of ATHOS|Capatin Capatin

Crew of ATHOS|Captain 1st Mate Captain 1st Mate

Crew of ATHOS|Chef Chef

Crew of ATHOS|Stewardess Stewardess

Crew of ATHOS|Deck-hand Deck-hand

Captain: Claudio MELONI

Maria Anna DI GREGORIO - Chef
Linda TERROSU - Stewardess
Simone ERETTA - Deck-hand


From the Chef Maria Anna Di Gregorio

Mazara red prawn carpaccio with vegan prawn Majonese, yuzu emulsion, almonds and citrus jelly,
Millefeuille of avocado and salmon and passion fruit,
Clam soup with toasted black bread,

Tuna tartare with yuzu gel, mango chili sauce and avocado mousse,
Scallops on celeriac cream, shitake mushrooms, capocollo chips and seaweed powder,
Shrimp and mango salad with fresh coriander.

Meat and Vegetables

Vegetable millefeuille on Sardinian pecorino cheese fondue, crispy bread wafer and beetroot chips,
Eggplant caponata with crunchy almonds,
Beef tartare with truffle scent,

Beef tartare craker with onion, fried egg yolk chicory and vegan mayonese, Caprese at the three tomatoes with pearls of balsamic vinegar, pesto sauce and crispy bread wafer,
Aubergine parmigiana, fondue and parmesan wafer, hot spicy emulsion and aubergine chips.


Risotto with red prawns from Mazara del Vallo, lime and pistachio powder, Maccheroncini with grouper, cherry tomatoes, basil and saffron cream of courgette flowers,
Bronze drawn spaghetti from Garagnano with mullet bottarga and clams, Linguine with mandarin mussels and tuna bottarga,

Risotto with citrus pesto and shrimp tartare Risotto creamed with shrimp and lime cream and shrimp carpaccio.

Meat and vegetables

Garganelli with Pistachio di Bronte pesto, ricotta cream, and confit cherry tomatoes,
Spaghetti alla chitarra with courgette flowers, burrata cheese stracciatella with basil scent,

Risotto with broad bean cream, drops of burrata and blueberry Pumpkin confit risotto,
Cannonu wine reduction and drops of Parmesan cream Licorice risotto and lavender honey,

Maltagliati pasta with asparagus cream and crispy bacon
Emmer (farro) with tomato mousse, buffalo stracciatella and parsley chlorophyll.



Crispy tuna cooked at low temperature with shallot crackers, tomato jelly and caper paté with parsley chlorophyll,
Tuna with two sesame on a bed of Mayonese with citrus fruits,
Sea bass in pink salt with vegetable pie, vegan turmeric mayonese and rosemary emulsion,

Octopus with vegetable cream on a bed of carasau bread,
Fillet of turbot, capers from Pantelleria, cherry tomatoes, thyme and black salt Sicilian stuffed squid,
Seared croaker with potato cream, pistachio and pumpkin paté drops,
Monkfish and grouper cooked in pots cooking with clams and mussels,
Swordfish rolls with citrus fruits.

Meat and vegetables

Beef fillet cooked at low temperature with potato pie and demiglace sauce and spinach chlorophyll,
Beef rolls with pistachios,
Beef fillet cooked at low temperature on a pea puree, balsamic vinegar reduction and vegetable pie,

Duck breast with orange with two chocolates,
Stew with ginger and vegetables,
Boiled meatballs on potato cream, green sauce and pepper sauce, Grilled vegetables with chickpea hummus and Moroccan spiced lentils, Eggplant rolls,
Poached egg on parmesan cream and crunchy bacon.


Sicilian cannolo decomposed,
Black chocolate and pear tart with vanilla ice cream quarrels, Tiramisu my way,
Semifreddo with crunchy and candied orange,
Semifreddo with almonds.

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Price Terms: Plus Expenses

Price from 63,000

High season 78,000

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