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
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
THIS IS MINE Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
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.
# 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
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.
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 ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Home cinema - Dolby Surround
50’ in Salon
DVD in Salon & Master cabin
Playstation in Salon & Master cabin
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
Gallery
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