STEPHANIE Yacht Charter

Yacht Description

STEPHANIE yacht is a 67.00 ft long sailboat catamaran and spends the summer season in Greece and winter season in Greece. It was built by Fountaine Pajot in 2024. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 double cabins.

and a generator.

Accommodation

ACCOMMODATES UP TO 8 GUESTS IN 1 MASTER CABIN AND 3 DOUBLE.

Cabin Breakdown

King Cabins: 1

Double Cabins: 3

STEPHANIE Yacht Details

67'

Length

Guests

Cabins

Crew

Fountaine Pajot

Built by

35,500 - 42,500

Weekly price low-high season

40 Litres/Hr

Consumption

Cruising Speed

Max. Speed

STEPHANIE yacht charter price

# of charter days	Base Price	APA (deposit for provisioning, fuel, docking fees, etc)	Total	Note
14 day charter	71,000 to 85,000	14,200 to 25,500	85,200 to 110,500	Discounts outside the main season are common.
7 day charter	35,500 to 42,500	7,100 to 12,750	42,600 to 55,250	Standard charter rate, base for all calculations.
3 day charter	17,750 to 21,250	3,550 to 6,375	21,300 to 27,625	The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 35,500 / 6 * 3 days = 17,750
1 day charter	5,917 to 8,500	1,183 to 2,125	7,100 to 10,625	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: 35,500

High season rate: 42,500

Summer 2024 weekly rates:
High Season (July - August): euro 42.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 40.000 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 35.500 per week plus expenses (VAT 13% & APA 25%)

Summer 2025 weekly rates:
High Season (July - August): euro 42.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 40.000 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 35.500 per week plus expenses (VAT 13% & APA 25%)

VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.
Summer 2024 weekly rates:
High Season (July - August): euro 42.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 40.000 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 35.500 per week plus expenses (VAT 13% & APA 25%)

Summer 2025 weekly rates:
High Season (July - August): euro 42.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 40.000 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 35.500 per week plus expenses (VAT 13% & APA 25%)

VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.

Price Terms

Plus Expenses

STEPHANIE Yacht Charter Locations

Summer Season

Greece

Winter Season

Greece

Amenities

Salon Stereo: Yes

Salon Tv: Yes

Multimedia System: Yes

Nude: Inq

Books: Yes

Crew Pets: No

Guest Pets: No

Water Capacity: 1150 l

Ice Maker: Yes

Board Games: Yes

Bimini: Yes

Special Diets: Inq

Kosher: Inq

Gay Charters: Yes

YachtNudeCharters: Inq

Hairdryers: Yes

Crew Smokes: Inq

Children Ok: Yes

Generator: Yes

Inverter: Yes

Specifications

Tube:

Guests: 8

Maxspeed: 13

Draft: 5.58

Cruising Speed: 9

Helipad:

Ac:

Ac Night:

Built: 2024

Cabins: 4

King: 1

Queen:

Double: 3

Single:

Twin:

Pullman:

Showers: 4

Basins:

Heads: 4

Electric Heads: 4

Jacuzzi:

Features

BBQ: 0

AC: Full

Generator: Yes

Internet: Onboard WIFI

Cruising Speed: 9

Max Speed: 13

Layout

More Specifications

Flag: Greece

Homeport: Athens

Resort Course:

Yacht Permit: 2

Yacht License: 2

Yacht Mca: 0

Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

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:

Kayaks 1 Pax:

Kayaks 2 Pax:

Dinghy Hp:

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:

Crew

Crew Information

Captain: Giannis Gargalos

Captain - Giannis Gargalos

Chef - Artemis Liaskou

Deckhand - Dimitris Siotas

Stewardess - Polyxeni Politidou

Breakfast
Juices, Tea, Herbal Blends, Quality Coffees
Finest selection of local cheeses and cold cuts platters
(Graviera, Metsovone smoked cheese, Tsalafouti soft spread, Kaseri, goat cheese
Local bacon, pastrami, mortadella, smoked ham, turkey, salami)
Fresh fruit salads
Dried fruit and nuts
Cereal, muesli, homemade granola
Milk, plant-based beverages
Greek Yoghurt from local small producers
Variety of jams and indigenous wild honey
Butter, nut-butters, Cocoa Spread
Tahini, Hazelnut, Almond, Peanut butter
Greek Yoghurt Parfaits
Chia puddings, Overnight Oats
Smoothies
Eggs
(Fried, boiled, scrambled,poached, omellets)
Eggs Daily Specials
(One different special egg dish every morning)
Pastry Daily Specials
(Breakfast scones, croissants, olive oil cakes, homemade brioche, cookies,
Traditional Greek pies, babka, pancakes, croissant souCles, fruit oatmeal bars)

Day 1
Lunch
Zucchini blossoms Tempura
Tzatziki dip

Cherry tomatoes & Nectarine
Greek Coppa, Burrata, basil

Pasta al pomodoro y basilico
Roasted pomodori, sun-dried tomato, basil, pine nut confit

Dinner
Pumpkin velouté
Ginger, coconut, nutmeg

Cabbage Slaw
Celery, peppers, green apple, raisins, walnuts, mint dressing

Iberico Pork Presa
Cauliflower and white chocolate espuma, grilled peaches, chimichurri

Vanilla Namelaka
strawberry consommé, pink peppercorn, white chocolate soil

Day 2
Lunch
Bonito Crudo
Cucumber water, grapefruit, fennel

Baby Greens and figs
Black sesame, “Volaki” goat cheese from Andros, honey vinaigrette

Grilled Seabream fillet
Ampelofasoula green beans, hazelnut, lemongrass & ginger sauce

Dinner
Beef tartare
Bone marrow, soy cured egg yolks, berries, pickled mustard seeds

Rocket and Strawberries
Spring onion, almond crusted “Mastelo” cow cheese from Chios, vanilla vinaigrette

Moussakas
Grilled Aubergine, beef Bolognese, smoked bechamel, crispy potato

Crème Brulée
Essence of salep

Day 3
Lunch
Savory Cannoli
Soft cheese and herbs, pistachio, crispy prosciutto from Evritania, tomato chutney

Baby Spinach
Cucumber, pickled onion, dill, yoghurt sauce

Beetroot Risotto
Greek Chevre goat cheese, walnut crumble, mint oil

Dinner
Feta Phyllo
Fried feta cheese in a pastry pouch, peach, sesame, honey

Fennel Radicchio
Orange, radish, dill, mandarin vinaigrette

Tender Chicken Fillet, Herby crust
King oyster, charred carrots, hazelnut velouté

Pistachio Sponge Cake
Berry gelato, limoncello gel

Day 4
Lunch
“Taramas” fish roe mousse
“Avgotaraho” fish roe from Messolongi, preserved cumquat
Served with homemade sourdough bread

Charred wild greens
tomato, lemon sauce

Sweet and sour grilled Octopus
Fava beans puree, saCron, fried caper leaves, caramelized pearl onion

Dinner
Crispy Eggplant ball
Stracciatella di buCala, tomato salsa, mint

Mustard Leaves and grapes
“Tsalafouti” sheep cheese, caramelized almonds, aged balsamic pearls

Fresh Ravioli
Finest of local cheeses stuCing, “Louza” Cycladic cold cut, cacio e pepe

Bourbon Cremeux, Grilled peaches
Caramelized hazelnut , thyme

Day 5
Lunch
Octopus carpaccio
Aioli, fried caper, “Kalamata” olives, rocket

Cretan “Dakos” salad
Tomato textures, homemade carob cracker, pickled samphire, “Mizithra” cheese

Crispy Fried Cod
Potato and garlic espuma, beetroot rose

Dinner
Celeriac Steak
Brown butter and miso foam, nut crumble, “Ladotiri” cheese from Mytilene

Grilled Green Beans
Crispy lemon, almonds, dill, chili, yoghurt sauce

Grilled Lamb Ribs
Pistachio crust, salt-baked baby potatoes, Baba Ghanoush, coriander

Lemon Cream
Almond shortbread, meringue, rosewater

Day 6
Lunch
Steamed Saffron Mussels
Coconut, lemongrass

Grilled lettuce hearts
“Kopanisti” Mykonian cheese, anchovies, crumbs

Grouper Wine Leave Roulade
Charred leaks, dill, “Avgolemono” lemon magic sauce

Dinner
Special Greek Family Night

“Bougiourdi”
Spicy baked feta, tomato confit, pepper chutney, herbs

Greek Salad
Cherry tomatoes, cucumber water and pearls, pickled onion, osmotic olives

Super spiced Chicken Skewer
Homemade pita breads, tzatziki, grilled peppers, cucumber and mint slaw
Fermented Potato Fries

Greek Yoghurt Ice Cream
Whipped honey, caramelized walnuts

Day 7
Lunch
Mackerel gravlax
Granny smith, pickled shallots, radish, almond cream

Beetroot carpaccio
Raspberry sorbet, pistachio, mint

Seafood Pasta
Shrimp tartare, clams, earl grey bisque, chives

Dinner
Wagyu Tataki
Soy, dashi, truffle

Watermelon and grilled tomatoes
Verbena, feta cream, balsamic vinaigrette

Slow cooked Beef Cheeks
Artichoke espuma, asparagus, gremolata

Smash Pavlova
Cream with “Mastiha” essence from Chios, berries and flowers, sugar dome

Gallery

STEPHANIE Categories

Sailboat 732 yachts available Catamaran 522 yachts available 4 cabins 639 yachts available Fountaine Pajot 91 yachts available 4 cabins Catamarans 233 yachts available

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wpcf_bbq: 0
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wpcf_generator: Yes
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wpcf_price_details: Summer 2024 weekly rates: High Season (July - August): euro 42.500 per week plus expenses (VAT 13% & APA 25%) Mid-Season (June - September): euro 40.000 per week plus expenses (VAT 13% & APA 25%) Low Season (rest months): euro 35.500 per week plus expenses (VAT 13% & APA 25%) Summer 2025 weekly rates: High Season (July - August): euro 42.500 per week plus expenses (VAT 13% & APA 25%) Mid-Season (June - September): euro 40.000 per week plus expenses (VAT 13% & APA 25%) Low Season (rest months): euro 35.500 per week plus expenses (VAT 13% & APA 25%) VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.
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wpcf_menu: The following menu is created with respect and faith to the Mediterranean products. Most components of the dishes are coming from small local producers. Sometimes, their flavors blend with products coming from other regional cuisines, to offer the finest of what our lands have to offer. Breakfast Juices, Tea, Herbal Blends, Quality Coffees Finest selection of local cheeses and cold cuts platters (Graviera, Metsovone smoked cheese, Tsalafouti soft spread, Kaseri, goat cheese Local bacon, pastrami, mortadella, smoked ham, turkey, salami) Fresh fruit salads Dried fruit and nuts Cereal, muesli, homemade granola Milk, plant-based beverages Greek Yoghurt from local small producers Variety of jams and indigenous wild honey Butter, nut-butters, Cocoa Spread Tahini, Hazelnut, Almond, Peanut butter Greek Yoghurt Parfaits Chia puddings, Overnight Oats Smoothies Eggs (Fried, boiled, scrambled,poached, omellets) Eggs Daily Specials (One different special egg dish every morning) Pastry Daily Specials (Breakfast scones, croissants, olive oil cakes, homemade brioche, cookies, Traditional Greek pies, babka, pancakes, croissant souCles, fruit oatmeal bars) Day 1 Lunch Zucchini blossoms Tempura Tzatziki dip Cherry tomatoes & Nectarine Greek Coppa, Burrata, basil Pasta al pomodoro y basilico Roasted pomodori, sun-dried tomato, basil, pine nut confit Dinner Pumpkin velouté Ginger, coconut, nutmeg Cabbage Slaw Celery, peppers, green apple, raisins, walnuts, mint dressing Iberico Pork Presa Cauliflower and white chocolate espuma, grilled peaches, chimichurri Vanilla Namelaka strawberry consommé, pink peppercorn, white chocolate soil Day 2 Lunch Bonito Crudo Cucumber water, grapefruit, fennel Baby Greens and figs Black sesame, “Volaki” goat cheese from Andros, honey vinaigrette Grilled Seabream fillet Ampelofasoula green beans, hazelnut, lemongrass & ginger sauce Dinner Beef tartare Bone marrow, soy cured egg yolks, berries, pickled mustard seeds Rocket and Strawberries Spring onion, almond crusted “Mastelo” cow cheese from Chios, vanilla vinaigrette Moussakas Grilled Aubergine, beef Bolognese, smoked bechamel, crispy potato Crème Brulée Essence of salep Day 3 Lunch Savory Cannoli Soft cheese and herbs, pistachio, crispy prosciutto from Evritania, tomato chutney Baby Spinach Cucumber, pickled onion, dill, yoghurt sauce Beetroot Risotto Greek Chevre goat cheese, walnut crumble, mint oil Dinner Feta Phyllo Fried feta cheese in a pastry pouch, peach, sesame, honey Fennel Radicchio Orange, radish, dill, mandarin vinaigrette Tender Chicken Fillet, Herby crust King oyster, charred carrots, hazelnut velouté Pistachio Sponge Cake Berry gelato, limoncello gel Day 4 Lunch “Taramas” fish roe mousse “Avgotaraho” fish roe from Messolongi, preserved cumquat Served with homemade sourdough bread Charred wild greens tomato, lemon sauce Sweet and sour grilled Octopus Fava beans puree, saCron, fried caper leaves, caramelized pearl onion Dinner Crispy Eggplant ball Stracciatella di buCala, tomato salsa, mint Mustard Leaves and grapes “Tsalafouti” sheep cheese, caramelized almonds, aged balsamic pearls Fresh Ravioli Finest of local cheeses stuCing, “Louza” Cycladic cold cut, cacio e pepe Bourbon Cremeux, Grilled peaches Caramelized hazelnut , thyme Day 5 Lunch Octopus carpaccio Aioli, fried caper, “Kalamata” olives, rocket Cretan “Dakos” salad Tomato textures, homemade carob cracker, pickled samphire, “Mizithra” cheese Crispy Fried Cod Potato and garlic espuma, beetroot rose Dinner Celeriac Steak Brown butter and miso foam, nut crumble, “Ladotiri” cheese from Mytilene Grilled Green Beans Crispy lemon, almonds, dill, chili, yoghurt sauce Grilled Lamb Ribs Pistachio crust, salt-baked baby potatoes, Baba Ghanoush, coriander Lemon Cream Almond shortbread, meringue, rosewater Day 6 Lunch Steamed Saffron Mussels Coconut, lemongrass Grilled lettuce hearts “Kopanisti” Mykonian cheese, anchovies, crumbs Grouper Wine Leave Roulade Charred leaks, dill, “Avgolemono” lemon magic sauce Dinner Special Greek Family Night “Bougiourdi” Spicy baked feta, tomato confit, pepper chutney, herbs Greek Salad Cherry tomatoes, cucumber water and pearls, pickled onion, osmotic olives Super spiced Chicken Skewer Homemade pita breads, tzatziki, grilled peppers, cucumber and mint slaw Fermented Potato Fries Greek Yoghurt Ice Cream Whipped honey, caramelized walnuts Day 7 Lunch Mackerel gravlax Granny smith, pickled shallots, radish, almond cream Beetroot carpaccio Raspberry sorbet, pistachio, mint Seafood Pasta Shrimp tartare, clams, earl grey bisque, chives Dinner Wagyu Tataki Soy, dashi, truffle Watermelon and grilled tomatoes Verbena, feta cream, balsamic vinaigrette Slow cooked Beef Cheeks Artichoke espuma, asparagus, gremolata Smash Pavlova Cream with “Mastiha” essence from Chios, berries and flowers, sugar dome
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location_details:
helipad: No
sailing_instructor:
lengthm: 20.00 m
consumption: 40
consumption_units: Litres/Hr
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price_details: Summer 2024 weekly rates: High Season (July - August): euro 42.500 per week plus expenses (VAT 13% & APA 25%) Mid-Season (June - September): euro 40.000 per week plus expenses (VAT 13% & APA 25%) Low Season (rest months): euro 35.500 per week plus expenses (VAT 13% & APA 25%) Summer 2025 weekly rates: High Season (July - August): euro 42.500 per week plus expenses (VAT 13% & APA 25%) Mid-Season (June - September): euro 40.000 per week plus expenses (VAT 13% & APA 25%) Low Season (rest months): euro 35.500 per week plus expenses (VAT 13% & APA 25%) VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.
terms: Plus Expenses
yachtTermsTypeNum: 2
caemail: crewed@athenian-yachts.gr
ca: ATHENIAN YACHTS
fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/8953/4
special_conditions:
contracts:
nude: Inq
green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:87:"Lithium batteries with solar panels - no generator is required at night to run the A/C ";}
diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
fishing: a:4:{s:12:"fishing_gear";s:2:"No";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
flag: Greece
captain_nation: Greek
crew_nationality: Greek
jacuzzi:
scubaonboard: Yacht offers Rendezvous Diving only
mo_sync_modified: 1727393030
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STEPHANIE

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Price from 35,500

High season 42,500

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