KENTAVROS II Yacht Charter
Yacht Description
KENTAVROS II yacht is a 78.00 ft long motor yacht monohull and spends the summer season in Greece and winter season in Greece. It was built by Ferretti in 2000. A refit was done in 2018. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 queen cabin, 1 double cabin, 2 twin cabins.
The motor yacht features 2 x MTU 2001 m91 2000hp Generators: 1 x 27kw Onan & 1 x 19kw Onan Generators consumption: 120 Litres/Day engines and a generator.
Accommodation
1 VIP Cabin with double bed (150cm x 200cm).
2 Twin cabins with 2 twin beds each (70cm x 195cm).
All cabins with en-suite facilities.
Cabin Breakdown
KENTAVROS II Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
Refit
KENTAVROS II yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
50,000
to
63,000
10,000 to
18,900
60,000 to 81,900
Discounts outside the main season are common.
7 day charter
25,000
to
31,500
5,000 to
9,450
30,000 to 40,950
Standard charter rate, base for all calculations.
3 day charter
12,500
to
15,750
2,500 to
4,725
15,000 to 20,475
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
25,000 / 6 * 3 days = 12,500
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 | 50,000 to 63,000 | 10,000 to 18,900 | 60,000 to 81,900 | Discounts outside the main season are common. | |
7 day charter | 25,000 to 31,500 | 5,000 to 9,450 | 30,000 to 40,950 | Standard charter rate, base for all calculations. | |
3 day charter | 12,500 to 15,750 | 2,500 to 4,725 | 15,000 to 20,475 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 25,000 / 6 * 3 days = 12,500 |
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: 25,000
High season rate: 31,500
High Season Rate (July & August): 31,500 EUR / Week + VAT + Expenses
Mid Season Rate (June & September): 28,000 EUR / Week + VAT + Expenses
Low Season Rate (Rest months): 25,000 EUR / Week + VAT + Expenses
V.A.T 12% (subject to change without prior notice) & APA 40% of the charter fee not included in the rates.
High Season Rate (July & August): 31,500 EUR / Week + VAT + Expenses
Mid Season Rate (June & September): 28,000 EUR / Week + VAT + Expenses
Low Season Rate (Rest months): 25,000 EUR / Week + VAT + Expenses
V.A.T 12% (subject to change without prior notice) & APA 40% of the charter fee not included in the rates.
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Bose hifi home theater in the main salon.
50" tv in main salon
45" tv in upper salon
45" tv in Master cabin
21" tv in VIP cabin
Crew Information
Captain: Efthimios Palamiotis
CAPTAIN - Efthimios Palamiotis
Captain Efthimis, born in Corfu in 1989, has a deep passion for the sea. He has built a successful career in the maritime industry, traveling the world as a captain. He is certified to operate motor yachts up to 24 meters and holds a license from the port police in Corfu. During his education, he worked with the team at Cavos Seaside Watersports. He is also certified in first aid and trained to handle difficult situations. With extensive experience in the Ionian region, Captain Efthimis aims to create memorable moments for his guests, making them feel at home!!
Languages: Greek (native), English (fluent).
COOK - Giannis Mpoutos
Giannis, born and raised in Salamina, Greece, has a diverse background in various fields. He graduated from Technical High School in 1987 and studied at Data Line School. In 1994, he completed both a Baking School program and a Chef and Confectioner program at the School of Pastry. Additionally, he attended a Food Safety Seminar by EFET in 2007. Giannis has extensive professional experience, having worked in the family bakery business until 2006 and owning a bakery and pastry business from 2007 to 2023. In 2024, he served as a Chef on the SUPERTOY Yacht, Azimut 86. Giannis enjoys dancing, swimming & music.
Languages: Greek (native), English (fluent).
STEWARDESS - Ioanna Vanaka
Ioanna is 38 years old from Greece and has a wide background in hospitality, retail, and cultural organizations, I have over 15 years of experience in numerous roles. As a Hostess-Steward aboard the Mare Di Lusso Yacht, she has developed her abilities in customer service, teamwork, and attention to detail. In her previous position as Assistant Manager/Head Cashier at Inditex - Massimo Dutti, she exhibited my ability to lead people, manage stores, and develop customer acquisition tactics. Prior to that, she has worked in retail sales, customer service, and product management for Inditex - Massimo Dutti, where she honed her communication and problem-solving abilities. Her museum and cultural sector expertise includes working as a Conservator of Antiquities & Works of Art, where she was in charge of preserving and presenting museum objects, and as a Teacher, where she taught laboratory procedures and oversaw exams. In addition, she has worked as a Call Center Agent and Front Office Head's Associate, where she gained valuable communication and administrative abilities. Throughout her career, she has proved my ability to adapt to new situations, gain new abilities, and deliver excellent customer service.
Languages: Greek (native), English (fluent).
DECKHAND - Konstantinos Moumouris
Konstantinos, a native of Athens, Greece, has extensive yachting experience, having worked as a deckhand on various luxury yachts. He graduated from the Hellenic Coast Guard Captain program (24 meters). He has served as Captain of 'SORENTO' (Chris Craft 28) and as a sailor on yachts like 'LION 464,' 'KENTAVROS II' (Ferretti 80), and 'SUPER TOY' (Azimut 86s). Konstantinos is very friendly and always ensures guests feel safe on board. His hobbies include swimming and a passion for cars.
Languages: Greek (native), English (fluent).
Menu
STARTERS
- Selection of Greek dips - Tzatziki, hummus, spicy cheese, taramasalata, olives and pita bread.
- Bruschetta - Served with prosciutto and cream cheese or smoked salmon and cream cheese.
- Cold cuts Platter - Served with local cheese with honey & marmalade /chutney and Bread Sticks.
SALADS
- Greek Salad - With feta cheese, cucumber, chopped onions, tomatoes and olive oil.
- Mixed Salad - Lettuce, rocket, spring onions, dill, cottage cheese, smoked salmon, shrimps and caviar.
- Gardener's Salad - With fresh seasonal vegetables.
- Greek 'Dakos' - Speciality from the greek island of Crete. Served with fresh chopped tomatoes and feta, topped with cappers, oregano and basil.
- Rocket Salad - Mixed with baby spinach, avocado ,nuts, Parmesan flakes, balsamic vinegar with honey sauce and olive oil.
- Grilled vegetables - Daily Fresh from the market.
MAIN
- Pastitsio - A deep layer of tubular pasta, a delicious, aromatic beef ragu and is topped off with a thick and velvety béchamel sauce.
- Gemista or ''yemista'' (which in Greek means ‘filled with’) - A
a traditional recipe for Greek stuffed
tomatoes and/or other vegetables that are baked, until soft and nicely browned. - Lobster Spaghetti - An indulgent pasta dish made up of simple
flavours. The luxurious lobster spaghetti recipe
brings together garlic, chillies, parsley and a glug of olive oil. - Garlic Shrimps Spaghetti - Garlic shrimp tossed in a delectable and light dressing, served with golden pasta.
- Giouvetsi - A traditional Greek meat and pasta casserole that
you bake in the oven. It is traditionally made with
veal, lamb or beef and the meat is cooked in a tomato broth with pasta.
Traditionally, Orzo pasta is used, the one that looks a lot like rice. - Mousaka - Traditional Greek eggplant casserole made with baked or pan fried eggplants (aubergines) and potatoes, a rich, tomatoey beef or lamb mince sauce and topped off with a deliciously creamy bechamel sauce.
DESSERTS
- Galaktomboureko (semolina custard baked in filo)
- Karidopita (Greek walnut cake)
- Mosaiko (Chocolate dessert)
- Yogourt (home made fruit compote or fresh fruits and honey)
Gallery
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