THIS IS MINE

THIS IS MINE Yacht Charter

Yacht Description

THIS IS MINE yacht is a 88.00 ft long motor yacht monohull and spends the summer season in Greece, Turkey and winter season in Greece, Turkey. It was built by Posillipo in 2008. A refit was done in 2022. The yacht layout features 4 cabins and accommodates 10 guests. The cabin arrangement is following: 2 double cabins, 2 twin cabins.

The motor yacht features MTU 16V 2000 M93 Total Engine Power: 3580.00 KW 200 lt/day for Generators engines .

Accommodation

Accommodation in Lower Deck in:

One Master cabin (Bed dimensions: 205cm x 200cm)

One VIP cabin (Bed dimensions: 200cm x 200cm)

Two twin Convertible cabins (Bed dimensions 090cm x 200cm and 250cm x 200cm)

all with ensuite facilities.

Cabin Breakdown

Double Cabins: 2
Twin Cabins: 2

THIS IS MINE Yacht Details

88'

Length

10

Guests

4

Cabins

4

Crew

Posillipo

Built by

36,000 - 39,900

Weekly price low-high season

600 Litres/Hr

Consumption

25

Cruising Speed

34

Max. Speed

2022

Refit

THIS IS MINE yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 72,000 to 79,800 14,400 to 23,940 86,400 to 103,740 Discounts outside the main season are common.
7 day charter 36,000 to 39,900 7,200 to 11,970 43,200 to 51,870 Standard charter rate, base for all calculations.
3 day charter 18,000 to 19,950 3,600 to 5,985 21,600 to 25,935 The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
36,000 / 6 * 3 days = 18,000
1 day charter 6,000 to 7,980 1,200 to 1,995 7,200 to 9,975 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: 36,000

High season rate: 39,900

High season (July, August): 39,900 Euro/week plus expenses
Low season (rest of the period): 36,000 Euro/week plus expenses

APA: 40% on official charter fee

Commercial vessel - VAT charged where applicable.
Greek VAT 6.5% until 31st December 2023. VAT 12% on charters after 1st of January 2024. High season (July, August): 39,900 Euro/week plus expenses
Low season (rest of the period): 36,000 Euro/week plus expenses

APA: 40% on official charter fee

Commercial vessel - VAT charged where applicable.
Greek VAT 6.5% until 31st December 2023. VAT 12% on charters after 1st of January 2024.

Price Terms

Plus Expenses

THIS IS MINE Yacht Charter Locations

Summer Season

Winter Season

Amenities

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

Specifications

Tube:
Guests: 10
Maxspeed: 34
Draft: 2.70
Cruising Speed: 25
Helipad: No
Ac: Full
Ac Night: No
Built: 2008
Cabins: 4
King:
Queen:
Double: 2
Single:
Twin: 2
Pullman:
Showers:
Basins:
Heads:
Electric Heads:
Jacuzzi: No

Features

BBQ: 0
AC: Full
Cruising Speed: 25
Max Speed: 34

More Specifications

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

Diving Yacht offers Rendezvous Diving only

Communication: Starlink satellite internet, 3G WiFi, SAT TV

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: ZODIAC 3.80m with new engine
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 40
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:

Other Entertainment

Home cinema - Dolby Surround
50’ in Salon 
DVD in Salon & Master cabin

Playstation in Salon & Master cabin

Crew

Crew Information

Captain: George Psarros

George Psarros
Position: Captain
Nationality: Greek

Captain George holds a Captain certificate and his highly experienced, having begun his career in 2002. He is certified in ship security, fire-fighting, life-saving and medical care as well. He began initially on tug-salvage boats and for the last ten years has been working in the yachting industry. George has extensive knowledge of the Mediterranean Sea and knows all the secret beaches, isolated coves and hidden treasures the Greek islands have to offer! George knowledge and dedicated attention to safety onboard and his excellent leadership skills, ensure a strong and healthy collaboration with his crew, thus guarantees a successful and pleasurable cruise for his guests! He is highly professional, hospitable by nature, with strong communication skills, and speaks English very well.


Name: Silia (Vasiliki) Toli
Position: Stewardess
Nationality: Greek

Silia was born in Drama in 1990. She grew up in Thessaloniki, she finished highschool in 2008. After highschool she studied midwifery in university of Thessaloniki for four years, she was working as midwife in private clinics for eleven years and at the same time she was working as waitress in various restaurants. Since 2020 she started working as stewardess for weekly charters on a S/Y based in Volos. After her 1st successful season she decided that she wants to work on commercial yachts so she took her basic STCW safety courses in merchant marine academy of Michaniona in Thessaloniki. Her passion for detailing and her cheerful character will ensure you a pleasant stay on board. Silia at her free time enjoys going out with friends, she loves yoga and dancing. Also Silia enjoys creating soaps at her mini laboratory.
Spoken languages: Greek, English


Name: Emilia Sotiriou
Position: Chef
Nationality: Greek

Emilia is a talented and creative individual who is passionate about cooking and traveling. She chose yachting because it allows her to combine her love of cooking with her passion for travel. She fell in love with the combination of the wind and the sea, and has been sailing ever since. As a chef, Emilia is dedicated to using fresh and local ingredients to create unique and delicious meals for her guests. She is always up for a challenge and loves to experiment with new flavors and techniques Emilia is willing to take any special requests and considers all specific dietary requirements she may be asked to. She won the third award in the Mediterranea yacht show in 2022. In her free time, Emilia loves to explore new destinations and immerse herself in different cultures. She is always on the lookout for new ingredients and techniques to incorporate into her cooking. With her talent, creativity, and dedication to her craft, Chef Emilia is sure to provide her guests with an unforgettable culinary experience during their sailing trip.


Name: Nikos Stratas
Position: Deckhand
Nationality: Greek

Nikos is a core member of the THIS IS MINE Crew, helping with the smooth running of the yacht and ensuring all guests are well looked after. He loves working with his fellow crew members to create a special atmosphere for charter guests. In his free time, he loves travelling and he speaks Greek and English.

Menu

BREAKFAST



  • Milk with cereals

  • Platter with seasonal fruit

  • Basket with crackers and handmade fresh bread

  • Various cheeses and cold cuts with dried fruits

  • Butter, jam, honey, hazelnut praline

  • Fresh juices: fresh orange juice, fresh mixed juice

  • Coffee: Greek, Nescafé, Espresso, French

  • Toasts: with ham & cheese or turkey & cheese

  • Yogurt with granola, chia seeds, and red fruits


 


Options with Eggs



  • Scrambled eggs with truffle oil and parmesan cheese

  • Omelet with cheese

  • Omelet with bacon, cheese, pepper, and cherry tomatoes

  • Croque Madame

  • Croque Monsieur


 


Croissants



  • Mini butter croissant

  • Mini chocolate croissant

  • Salty croissant with egg, cheese, and sauce béarnaise




MONDAY


 


LUNCH


Salad: Mixed green salad with fresh peach, nuts, fresh cardamom, baked smoked eel, and passion fruit vinaigrette
Appetizer: Scallops in their shell with passion fruit sauce, fresh mango, and coriander
Main Course: Fresh grouper fillet with mashed celery root, bisque sauce, and dill oil
Dessert: Lemon pie


 


DINNER


Salad: Baby rocket, baby spinach, Mizuna, sashimi fresh tuna, wakame salad, green tobiko, and vinaigrette soy with sesame oil
Appetizer: Sushi and nigiri plate with soy sauce and wasabi cream
Main Course: Thin salmon fillets baked over flame with asparagus, baby carrots, and king oyster mushrooms with pineapple sauce
Dessert: Chocolate mousse with caramelized hazelnuts




TUESDAY


 


LUNCH


Salad: Crunchy Santorini cherry tomatoes with fresh burrata and basil pesto cream
Appetizer: Pinsa with fresh tomato sauce, smoked Italian scamorza, chorizo, juicy egg, and truffle oil
Main Course: Original carbonara with smoked guanciale and pecorino romano
Dessert: Tiramisu


 


DINNER


Salad: Green mixed salad with fresh onion, dill, crunchy croutons, cherry tomatoes, and apple vinegar vinaigrette
Appetizer: Taramosalata with crispy small pita bread
Main Course: Fricassee pagrus fillet and crayfish, lettuce, baby spinach, chives, dill, flavored with yuzu and turmeric
Dessert: Tangerine sorbet




WEDNESDAY


 


LUNCH


Salad: Traditional Greek salad
Appetizer: Spinach pie with feta cheese and fresh dill
Main Course: Moussaka with fresh veal minced meat and fluffy aromatic béchamel
Dessert: American cheesecake with pecan butter caramel


 


DINNER


Salad: Baby rocket with black beans, beetroot, katiki Domokou, and lemon vinaigrette
Appetizer: Vegetables sautéed with coriander vinaigrette
Main Course: Shrimp with aioli sauce made from coconut cream and aromatic herbs, served with mashed sweet potato
Dessert: Ice cream with grated cookies and handmade ganache chocolate




THURSDAY


 


LUNCH


Salad: Caesar with iceberg, croutons, bacon, chicken fillet, and homemade Caesar sauce
Appetizer: Beef tartare with aromatic herbs on roasted bones
Main Course: Handmade mixed grill with premium meats (tomahawk steak, French cut lamb ribs, marinated chicken fillet, ribeye fillet, sausage) served with handmade country potatoes with smoked paprika, truffle oil, and grated parmesan
Dessert: Brownies with ice cream


 


DINNER


Salad: Mixed greens with nuts, fresh peach, fresh cardamom, roasted goat cheese, and mango vinaigrette
Appetizer: Crispy bruschetta with katiki Domokos, beetroot, and thin slices of jamón ibérico
Main Course: Grilled chicken fillet with sauce made from smoked Metsovone cheese and honey mustard cream, served with baby potatoes
Dessert: Chocolate trunk with dried fruit and strawberry jam




FRIDAY


 


LUNCH


Salad: Mixed green salad with crispy chicken, carrot flakes, cucumber flakes, baby corn, sesame, and BBQ vinaigrette with sesame oil
Appetizer: Bao buns with crispy panko BBQ shrimp, coleslaw, and spicy mayo
Main Course: Noodles with beef fillet, julienned vegetables, sweet & sour sauce with pineapple, and sesame oil
Dessert: Chocolate soufflé with vanilla ice cream


 


DINNER


Salad: Mediterranean salad with cherry tomatoes, cucumber flakes, tricolor peppers, fresh onion, caper leaves, mini carob sticks, barrel-aged feta cheese, and extra virgin olive oil flavored with fresh oregano
Appetizer: Tzatziki with pita bread and French fries
Main Course: Wrapped souvlaki with handmade chicken and pork gyro
Dessert: Ravani with ice cream




SATURDAY


 


LUNCH


Salad: Caesar with juicy chicken fillet, croutons, and handmade Caesar sauce
Appetizer: Handmade country potatoes with smoked paprika, grated parmesan, and fresh black truffle flakes
Main Course: Burger with handmade 100% Black Angus beef, onion rings, truffle mayonnaise, cheddar cheese, bacon, iceberg lettuce, tomato, and fluffy brioche bun
Dessert: Handmade banoffee


 


DINNER


Salad: Basil quinoa with baby rocket, baby spinach, Florina pepper, fresh onion, fresh coriander, and sesame oil vinaigrette
Appetizer: Sautéed wild mushrooms with white wine, black garlic, truffle paste, Gruyère cheese, and fresh parsley
Main Course: Grilled salmon fillet with aromatic trachana flavored with saffron and parmesan
Dessert: Lime sorbet




SUNDAY


 


LUNCH


Salad: Mixed green salad with marinated fennel, sautéed hazelnuts, crispy Santorini cherry tomatoes, avocado, beef pastrami, and lime vinaigrette
Appetizer: Crispy bruschetta made from handmade bread with feta cheese cream, chorizo sausage, black garlic, and smoked paprika
Main Course: Ribeye fillet with porcini mushroom sauce, truffle paste, crispy cherry tomatoes, Amfilochia Graviera cheese, and truffle oil
Dessert: Rice milk cream with caramel crust and fresh blueberries


 


DINNER


Salad: Mixed green salad with orange, dill, avocado, crispy Santorini cherry tomatoes, flame-grilled smoked eel, and passion fruit vinaigrette
Appetizer: Smoked salmon rolls with cream cheese, lime zest, fresh onion, chopped dill, served with roasted two-color sesame seeds and soy sauce
Main Course: Spaghetti with lobster in fresh tomato sauce, extinguished with Martini Bianco, and black caviar
Dessert: Lemon mousse with macaron pieces and burnt meringue

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THIS IS MINE

Price Terms: Plus Expenses

Price from 36,000

High season 39,900

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