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 bathroomOne 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
IRENE
-
Weekly price: 20,500 - 24,900
Low Season | High Season
- Length: 69'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 4
- Builder: Ferretti
- Consumption: 350 Litres/Hr
- Cruising Speed: 20 knots
- Max. Speed: 25 knots
- Built Year: 1999
- Refit: 2024
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 IRENE, 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.
IRENE Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 41,000EUR to 49,800EUR | 8,200EUR to 14,940EUR | 49,200EUR to 64,740EUR | Discounts outside the main season are common. | |
| 7 day charter | 20,500EUR to 24,900EUR | 4,100EUR to 7,470EUR | 24,600EUR to 32,370EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 10,250EUR to 12,450EUR | 2,050EUR to 3,735EUR | 12,300EUR to 16,185EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 20,500EUR / 6 * 3 days = 10,250EUR |
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: EUR20,500
High season rate: EUR24,900
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
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
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
