IRENE

IRENE Yacht Charter

Yacht Description

IRENE yacht is a 69.00 ft long motor yacht monohull and spends the summer season in Greece and winter season in Greece. It was built by Ferretti in 1999. A refit was done in 2024. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 2 double cabins, 2 twin cabins.

The motor yacht features Main engines: 2 x 1150 HP MTU Generators: 1 x 20 KW 1 x 17 KW (120 Ltr/day) engines .

Accommodation

One Master queen bedded cabin with en-suite bathroom

One VIP queen bedded with en-suite bathroom

One Twin bedded cabin with en-suite bathroom

One Twin bedded cabin with bunk beds (Both twin cabins are sharing one bathroom)

Cabin Breakdown

Double Cabins: 2
Twin Cabins: 2

IRENE Yacht Details

69'

Length

8

Guests

4

Cabins

4

Crew

Ferretti

Built by

20,500 - 24,900

Weekly price low-high season

350 Litres/Hr

Consumption

20 knots

Cruising Speed

25 knots

Max. Speed

2024

Refit

IRENE yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 41,000 to 49,800 8,200 to 14,940 49,200 to 64,740 Discounts outside the main season are common.
7 day charter 20,500 to 24,900 4,100 to 7,470 24,600 to 32,370 Standard charter rate, base for all calculations.
3 day charter 10,250 to 12,450 2,050 to 3,735 12,300 to 16,185 The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
20,500 / 6 * 3 days = 10,250

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: 20,500

High season rate: 24,900

High season (July, August): 24.900 Euro/week plus expenses
Low season (rest of the period): 20.500 Euro/week plus expenses

APA: 40% on official charter fee

Commercial vessel - VAT charged where applicable.
VAT: 12% Greek VAT on top of Charter Fee
High season (July, August): 24.900 Euro/week plus expenses
Low season (rest of the period): 20.500 Euro/week plus expenses

APA: 40% on official charter fee

Commercial vessel - VAT charged where applicable.
VAT: 12% Greek VAT on top of Charter Fee

Price Terms

Plus Expenses

IRENE Yacht Charter Locations

Summer Season

Winter Season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Nude: Inq
Crew Pets: No
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
YachtNudeCharters: Inq
Crew Smokes: Inq

Specifications

Tube:
Guests: 8
Maxspeed: 25 knots
Draft: 1.83
Cruising Speed: 20 knots
Helipad: No
Ac: Full
Ac Night: No
Built: 1999
Cabins: 4
King:
Queen:
Double: 2
Single:
Twin: 2
Pullman:
Showers:
Basins:
Heads:
Electric Heads:
Jacuzzi: No

Features

BBQ: 0
AC: Full
Internet: Onboard WIFI
Cruising Speed: 20 knots
Max Speed: 25 knots

More Specifications

Flag: Greek
Homeport: Athens, Greece
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size:
Kayaks 1 Pax: 1
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:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard: 2
Crew

Crew Information

Captain: Konstantinos Papamakarios

Name: Konstantinos Papamakarios
Position: Captain

Cpt. Konstantinos was born in 1979 and holds a Yachtmaster Offshore Diploma from the Royal Yachting Association, a Speedboat License as well as he has graduated from Deree College, holding a degree in Marketing Management. He is a very skilled personality who stands out for his integrity and hard working manner. Cpt. Konstantinos has an extensive professional experience for more than 20 years. His passion for his job, his excellent communication skills and his enthusiasm to show to the guests the best spots of the Greek islands will ensure an unforgettable cruising experience. When not working, he likes going to the cinema and sailing. Speaks Greek and English.
Previous work experience: M/Y CATHERINE II (Princess 65’), M/Y SANTA ELENA (Possilipo 95’), M/Y SEADOG (Ferretti 800), Pershing 62’

Name: Charalambos Mavroudis
Position: Chef

Charalambos was born in 1974 and holds a Diploma in Culinary Arts from the Higher School of Tourism Professions of Anavyssos as well as he has completed a training in Argentinian Cuisine in Argentina. With over 25 years of experience, Charalambos followed an impressive career path at some of the most prestigious luxury hotels and restaurants, bar kitchens, yachts and television shows in Greece and abroad. He is a member of the Chef Club Athens and in the past, he has additionally, worked as a Culinary Arts Instructor. Charalambos has a strong passion for travelling and discovering new cuisines and recipes. Selecting the finest ingredients, he will prepare innovative and delicious meals for the lucky guests. He has a wide knowledge of different cuisines such as Mediterranean, Argentinian, Mexican and German and he excels in the preparation of fish dishes. When not working, he enjoys visiting food fairs and diving. Speaks Greek, English and German.

Name: Nataliya Savka
Position: Stewardess

Nataliya was born in 1979 and has attended culinary studies. In her past experience, she has worked as a Chef until joining the yachting industry in 2010. Her passion for meeting new people and travelling are the main reasons she loves her job always with the same enthusiasm to welcome the guests onboard and make them feel like home. She is a team player with excellent communication skills and can adjust in different circumstances. Nataliya will assist the guests with their daily needs and to create beautiful memories onboard IRENE! In her free time, she enjoys spending time with her friends. Speaks Greek, English and Russian. Previous work experience: M/Y BOLARO, M/Y TAMER II, M/Y AL SALAMAH

Name: Gabriel Navarro
Position: Deckhand

Gabriel is an expert in hospitality, a multitasker and critical thinker. He completed his training in the Maritime Training Center of the Philippines where he received his education about Basic Safety, Personal Survival Techniques, Fire Prevention and Fire Fighting, First Aid and Personal Safety and Responsibility. Gabriel will take care of the guests’ daily needs and will assist with the yacht’s operations. He has great comminication skills and he is a valuable member of IRENE crew. In his spare time, he enjoys exercizing. Speaks English, Greek and Filipino.
Previous Yachts: M/Y SUBZERO, M/Y JASMIN BLUE, M/Y MILMAR


Menu

Breakfast


American Breakfast:


Pancakes & Waffles with various toppings,


Scrambled Eggs, Hash Brown, Bacon & Sausages, Poached Eggs


Croissants, Muffins, Bagels with Cream Cheese and Herbs,


Avocado Toast, Monte Cristo Sandwich,


Milk, Fresh Orange Juice, Cereals, Granola, Yogurt, Marmalade with Fresh Fruits,


Variety of Cold Cuts


 


Greek Traditional Breakfast:


Koulouri Thessalonikis, Greek Bread Open Sandwich with Tahini and Honey, Dry Bread with Feta Cheese and Olives, Lagana Bread with Mousse Batzotyri and Apaki Meat, Tiganopsomo with Mizithra Cheese and Molasses Sauce


Bougatsa Thessalonikis with Cinnamon and Powdered Sugar


Strapatsada (Scrambled Eggs) with Cherry Tomatoes and Feta, Kagianas with Apaki, Fried Eggs, Omelette,


Dried Fruits, Variety of Nuts, Tahini Pie, Halva Pie, Kataifi Rolls with Mousse Mizithra Cheese and Pine Nuts with Blackberry Sauce


 


Low-Calorie Breakfast:


Skimmed Milk, Low-Fat Yogurt, Cottage Cheese, Honey, Low-Fat Protein Bar, Low-Fat Granola,


Oatmeal, Almond Milk (Unsweetened), Muesli with Seeds, Low-Fat Marmalade with Stevia, Low-Fat Cold Cuts, Fresh Fruits, Omelette with Egg Whites, Croque Monsieur with Low-Fat Cheese and Turkey, Avocado & Cottage Cheese Sandwich


 


DAY 1


Lunch


Salmon Roll with Mousse Trilogy, Cream Cheese & Herbs


Spinach, Arugula, Lettuce, Sunflower Seeds & French Gruyère, Cherry Tomatoes, Dried Apple, Fig, Dried Carrot Flakes & Fig Vinaigrette


French-Cut Lamb Chop, Pear Spuma, Baby Carrots Confit & Red Wine Château Sauce


Apple Crumble Tart with Berry Coulis


 


Dinner


Dorade Tartare with Avocado, Chives, Crispy Brioche & Lime Salad


Grilled Beetroot with Goat Cheese, Crunchy Nuts & Honey Balsamic Bianco Vinaigrette


Tenderloin with Aperol Sauce, Celery Root Purée & Baby Confit Zucchini


Deconstructed Black Forest with Chocolate Mousse, Namelaka & Cherry Chutney


 


DAY 2


Lunch


Sautéed Scampi with Green Pea Velouté & Lemon Foam


Fresh Arugula, Iceberg Lettuce Flakes, Parmesan, Prosciutto & Olive Oil Lemon Dressing


Risotto with Saffron & Shrimp


Lemon Tart


 


Dinner


Aioli Cream with Octopus, Paprika Foam, and Crispy Cuttlefish Ink Tuile


Niçoise Salad with Tuna Tartare, Crostini, Egg, Asparagus, and Green Beans


Sea Bass with Peanut Crust, Lemon Emulsion, and Baby Carrots


Basil Panna Cotta with Strawberry Gel and Crispy Almonds


 


DAY 3


Lunch


Caramelized Foie Gras with Fig Marmalade and Brioche Crust


Couscous with Pomegranate, Feta Cheese, Fresh Mint, and Sweet Lemon Dressing


Lamb Fillet with Rosemary and Thyme, Truffle Potato Purée


Salted Caramel Tiramisu


 


Dinner


Vitello Tonnato


Caesar Salad


Grilled Dorade with Herb Velouté, Fennel Foam, and Spaghetti Carrots & Zucchini


Pomegranate Sorbet with Champagne Foam and Gold Leaves


 


DAY 4


Lunch


Scallops with Cauliflower Purée and Truffle Oil


Quinoa Salad with Cucumber, Celery, Cherry Tomatoes, Olive Oil, Fresh Mint, and Lime


Grouper Fillet with Sweet Potato Confit, Sea Urchin Sauce, and Avocado Foam


Crème Brûlée with Strawberries


 


Dinner


Homemade Ravioli with Crab Meat Mousse, Lobster Velouté, and Fennel


Spinach, Arugula, Lettuce, Cashews, Beetroot Slices, Carrots, and Avocado Foam with Beetroot Vinaigrette


Sous-Vide Pork Fillet with Dorito Crust, Potato Purée, and Caramelised Pear


Dessert: Profiteroles


 


DAY 5


Lunch


Ceviche of Sea Bass with Fresh Herbs, Mango Chutney, and Lime


Beluga Lentil Salad with Smoked Salmon and Yogurt-Dill Dressing


Chicken Ballotin Stuffed with Gruyère, Naxos Cheese, and Sun-Dried Tomatoes, Coated in Cornflake Crust, with Roquefort Sauce and Grilled Vegetables


Deconstructed Ekmek Kataifi


 


Dinner


Sweet Potato Soup with Coconut Foam and Chorizo Crumble


Baby Spinach, Beetroot Leaves, Arugula, Prosciutto, Melon, Egg, Bacon, and Ranch Sauce


Linguine with Shrimp in Tomato Basil Sauce, Served with Tagliata Beef (Combo Version)


Chocolate Tart with Maldon Salt and Caramel Semifreddo


 


DAY 6


Lunch


Fish and Scampi Vegetable Soup


Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce


Peking Duck with Potato Fondant


Mille-feuille with Vanilla Cream and Forest Fruits


 


Dinner


Crab Cake with Truffle Aioli


Cobb Salad (USA Style)


Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt


American Cheesecake


 


DAY 7


Lunch


Fish and Scampi Vegetable Soup


Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce


Peking Duck with Potato Fondant


Millefeuille with Vanilla Cream and Forest Fruits


 


Dinner


Crab Cake with Truffle Aioli


Cobb Salad (USA Style)


Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt


American Cheesecake

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IRENE

Price Terms: Plus Expenses

Price from 20,500

High season 24,900

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