MILOS Yacht Charter
Yacht Description
MILOS yacht is a 56.00 ft long motor yacht monohull and spends the summer season in Greece and winter season in Greece. It was built by AICON in 2006. A refit was done in 2022. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 2 double cabins, 1 twin cabin.
Accommodation
Cabin Breakdown
MILOS Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Refit
MILOS yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
35,000
to
35,000
7,000 to
10,500
42,000 to 45,500
Discounts outside the main season are common.
7 day charter
17,500
to
17,500
3,500 to
5,250
21,000 to 22,750
Standard charter rate, base for all calculations.
3 day charter
8,750
to
8,750
1,750 to
2,625
10,500 to 11,375
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
17,500 / 6 * 3 days = 8,750
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.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 35,000 to 35,000 | 7,000 to 10,500 | 42,000 to 45,500 | Discounts outside the main season are common. | |
7 day charter | 17,500 to 17,500 | 3,500 to 5,250 | 21,000 to 22,750 | Standard charter rate, base for all calculations. | |
3 day charter | 8,750 to 8,750 | 1,750 to 2,625 | 10,500 to 11,375 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 17,500 / 6 * 3 days = 8,750 |
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: 17,500
High season rate: 17,500
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
Crew Information
Captain: Manolis Moustakis
Manolis Moustakis
Captain - Greek
Manolis, born in 1979, is a skilled captain with solid professional experience. He holds a bachelor’s degree in Business Administration as well as a master’s in Computer Science by the University of Hertfordshire. Additional certifications include a RYA Yacht Master Offshore certificate, the STCW95 Open Sea Skippers Licence as well as an INTD Scuba Diving Licence. He has also attended numerous seminars including “Food Safety” and “Safe Engineering”. Manolis is eager to take on new challenges and this is evident by his broad professional background. His major drive and hands-on approach have allowed him to experience the tourism industry extensively. By working for a travel agency in his early years, he gained an in-depth understanding of the organizational aspects, later managing the chartering operations of a fleet of 12 boats in Santorini, where he acquired the necessary operational skills. Meanwhile, his sea legs were built up and in 2015 he started commanding catamarans and motoryachts offering day cruises, island-hopping, and private tours. Manolis is a great team payer with a proactive and creative personality who perfectly understands the ingredients that make up a successful charter experience. His excellent problem-solving skills will ensure a smooth journey. He speaks fluent Greek and English, as well as basic Spanish.
Marina Varnali
Stewardess Cook - Greek
Marina was born in 1992, and is an energetic professional with strong experience in customer service, supervision, and management. She graduated from the University of West Attica's Department of Biomedical Science in Athens with a degree in Aesthetics & Cosmetics. She soon after started training to become an Ashtanga yoga instructor offering courses in Santorini and Athens. In 2015, she joined the charter industry as a hostess on board catamarans and motorboats catering to guests, supporting the captain and crew, and helping with upkeep. Since then, she has also worked as the General Manager of a medical spa in Athens, supervising employees, managing schedules, and catering to customers’ needs.
Marina has great communication skills, is very organised, and has high attention to detail. She prides herself in being a competent cook and loves healthy food and Mediterranean recipes. In her free time, she enjoys surfing, yoga, rock climbing, and sailing. She speaks fluent Greek and English, and basic French.
Menu
MILOS MENU OPTIONS
DAY 1:
BREAKFAST:
Healthy Apple Pancakes made with Dinkel Flour
Yogurt with Nuts and Fresh Fruit
Greek Omelet with Feta Cheese and Spinach or Scrambled Eggs and
Avocado
LUNCH:
Green Salad with Talagani Cheese, Green Apple, Greek Pistachio
and Vinegraite
Stuffed Vine Leaves with Rice
Pastitsio: Baked Mince Meat and Bechamel on Past
DAY 2
BREAKFAST
Choco Overnight Oatmeal
Fried Eggs with Bacon
Fresh Fruits
Bread with Peanut Butter, Greek Honey, Tahini (Sesame Butter)
LUNCH
Greek Salad or Grilled Vegetables
Fava Puree
or
Anchovy Marinade
Sea Bream with Potatoes or Rice
DAY 3
BREAKFAST
Spinach Pie
Mini Sandwich with matured Greek Gruyere Cheese, Egg or Salami on a
bed of Lettuce
LUNCH
Pasta Salad
or
Black Eyed Peas salad with Fava
Grilled Salmon/Sardines/Seabass with vegetables
DAY 4
BREAKFAST
Porridge
Fresh Bread with Honey, Butter, Marmalade
Fried Eggs
Smoothies
LUNCH
Ntakos: Tomatoes and Feta on Rusk Bread
Tzatziki
or
Eggplant Salad Spread
Oven Baked Goat’s Meat with Baby Potatoes
* Breakfast is always accompanied with Fresh Juice or
Homemade Lemonade or Coffee/Tea
* Fresh Bread or Pitta Bread served Daily
Gallery
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- wpcf_menu: <p> </p> <p><strong>MILOS MENU OPTIONS</strong></p> <p><strong> </strong></p> <p><strong>DAY 1:</strong></p> <p>BREAKFAST:</p> <p>Healthy Apple Pancakes made with Dinkel Flour<br />Yogurt with Nuts and Fresh Fruit<br />Greek Omelet with Feta Cheese and Spinach or Scrambled Eggs and Avocado<br /><br />LUNCH:</p> <p>Green Salad with Talagani Cheese, Green Apple, Greek Pistachio and Vinegraite<br />Stuffed Vine Leaves with Rice<br /><br />Pastitsio: Baked Mince Meat and Bechamel on Past</p> <p> </p> <p><strong>DAY 2</strong></p> <p><br />BREAKFAST</p> <p>Choco Overnight Oatmeal<br />Fried Eggs with Bacon<br />Fresh Fruits<br />Bread with Peanut Butter, Greek Honey, Tahini (Sesame Butter)</p> <p> </p> <p>LUNCH</p> <p>Greek Salad or Grilled Vegetables<br />Fava Puree<br />or<br />Anchovy Marinade</p> <p>Sea Bream with Potatoes or Rice<br /><br /></p> <p> </p> <p> </p> <p> </p> <p> </p> <p><strong>DAY 3</strong></p> <p>BREAKFAST</p> <p>Spinach Pie<br />Mini Sandwich with matured Greek Gruyere Cheese, Egg or Salami on a bed of Lettuce</p> <p> </p> <p>LUNCH</p> <p>Pasta Salad<br />or<br />Black Eyed Peas salad with Fava</p> <p>Grilled Salmon/Sardines/Seabass with vegetables</p> <p> </p> <p> </p> <p><strong>DAY 4</strong></p> <p><br />BREAKFAST</p> <p>Porridge<br />Fresh Bread with Honey, Butter, Marmalade<br />Fried Eggs<br />Smoothies</p> <p> </p> <p>LUNCH<br /><br />Ntakos: Tomatoes and Feta on Rusk Bread<br />Tzatziki<br />or<br />Eggplant Salad Spread<br /><br /></p> <p>Oven Baked Goat’s Meat with Baby Potatoes<br /><br /></p> <p> </p> <p> </p> <p> </p> <p> </p> <p><em> </em></p> <p><em>* Breakfast is always accompanied with Fresh Juice or Homemade Lemonade or Coffee/Tea<br />* Fresh Bread or Pitta Bread served Daily</em></p>
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</p> <p><strong>MILOS MENU OPTIONS</strong></p> <p><strong> </strong></p> <p><strong>DAY 1:</strong></p> <p>BREAKFAST:</p> <p>Healthy Apple Pancakes made with Dinkel Flour<br />Yogurt with Nuts and Fresh Fruit<br />Greek Omelet with Feta Cheese and Spinach or Scrambled Eggs and Avocado<br /><br />LUNCH:</p> <p>Green Salad with Talagani Cheese, Green Apple, Greek Pistachio and Vinegraite<br />Stuffed Vine Leaves with Rice<br /><br />Pastitsio: Baked Mince Meat and Bechamel on Past</p> <p> </p> <p><strong>DAY 2</strong></p> <p><br />BREAKFAST</p> <p>Choco Overnight Oatmeal<br />Fried Eggs with Bacon<br />Fresh Fruits<br />Bread with Peanut Butter, Greek Honey, Tahini (Sesame Butter)</p> <p> </p> <p>LUNCH</p> <p>Greek Salad or Grilled Vegetables<br />Fava Puree<br />or<br />Anchovy Marinade</p> <p>Sea Bream with Potatoes or Rice<br /><br /></p> <p> </p> <p> </p> <p> </p> <p> </p> <p><strong>DAY 3</strong></p> <p>BREAKFAST</p> <p>Spinach Pie<br />Mini Sandwich with matured Greek Gruyere Cheese, Egg or Salami on a bed of Lettuce</p> <p> </p> <p>LUNCH</p> <p>Pasta Salad<br />or<br />Black Eyed Peas salad with Fava</p> <p>Grilled Salmon/Sardines/Seabass with vegetables</p> <p> </p> <p> </p> <p><strong>DAY 4</strong></p> <p><br />BREAKFAST</p> <p>Porridge<br />Fresh Bread with Honey, Butter, Marmalade<br />Fried Eggs<br />Smoothies</p> <p> </p> <p>LUNCH<br /><br />Ntakos: Tomatoes and Feta on Rusk Bread<br />Tzatziki<br />or<br />Eggplant Salad Spread<br /><br /></p> <p>Oven Baked Goat’s Meat with Baby Potatoes<br /><br /></p> <p> </p> <p> </p> <p> </p> <p> </p> <p><em> </em></p> <p><em>* Breakfast is always accompanied with Fresh Juice or Homemade Lemonade or Coffee/Tea<br />* Fresh Bread or Pitta Bread served 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Varnali";s:14:"yachtCrewTitle";s:15:"Cook/Stewardess";s:15:"yachtCrewNation";s:5:"Greek";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:2554:"Manolis Moustakis<br /> Captain - Greek<br /> <br /> Manolis, born in 1979, is a skilled captain with solid professional experience. He holds a bachelor’s degree in Business Administration as well as a master’s in Computer Science by the University of Hertfordshire. Additional certifications include a RYA Yacht Master Offshore certificate, the STCW95 Open Sea Skippers Licence as well as an INTD Scuba Diving Licence. He has also attended numerous seminars including “Food Safety” and “Safe Engineering”. Manolis is eager to take on new challenges and this is evident by his broad professional background. His major drive and hands-on approach have allowed him to experience the tourism industry extensively. By working for a travel agency in his early years, he gained an in-depth understanding of the organizational aspects, later managing the chartering operations of a fleet of 12 boats in Santorini, where he acquired the necessary operational skills. Meanwhile, his sea legs were built up and in 2015 he started commanding catamarans and motoryachts offering day cruises, island-hopping, and private tours. 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- location_details:
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- sailing_instructor:
- lengthm: 17.00 m
- consumption: 250
- consumption_units: Litres/Hr
- yachtRange:
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- terms: Plus Expenses
- yachtTermsTypeNum: 2
- caemail: charter@ekkayachts.com
- ca: EKKA YACHTS
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/7699/4
- special_conditions:
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- green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:0:"";}
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- flag: Greek
- captain_nation: Greek
- crew_nationality: Greek
- jacuzzi:
- scubaonboard: Yacht offers Rendezvous Diving only
- mo_sync_modified: 1731515538
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