IRENE, un Motor Yacht de 78 pies, disponible para charter de lujo con tripulación

MOTOR YACHT · 78FT · ATHENS, GREECE

IRENE

Yate privado con tripulación

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78

FT — MOTOR YACHT

9

GUESTS

4

CABINS

4

CREW

Athens

HOME PORT

From

€29,900

Per Week

The Yacht

'IRENE' es un Motor Yacht con capacidad para 9 huéspedes, disponible para charter con tripulación con base en Athens, Greece.

IRENE Description and Charter Summary Information

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Especificaciones

At a Glance

Longitud
78 ft
Manga
5 ft
Huéspedes
9
Cabinas
4
Cabinas dobles
2
Cabinas twin
2
Cabinas Pullman
1
Año de construcción
2006
Año de refit
2023

Información del yate

Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para IRENE

Explorá IRENE

High season (July, August): EUR 33,500 / week plus VAT plus expenses Low season (rest of the period): EUR 29,900 / week plus VAT plus expenses APA 40% on official charter fee Commercial vessel - VAT charged where applicable. VAT: 12% Greek VAT on top of Charter Fee

Plus Expenses · + ALL

    Breakfast

    American Breakfast:

    Pancakes & Wafies with various toppings,

    Scrambled Eggs, Hash Brown, Bacon & Sausages, Poached Eggs,

    Croissants, Muffns, Bagels with Cream Cheese and Herbs,

    Avocado Toast, Monte Cristo Sandwich,

    Milk, Fresh Orange Juice, Cereals, Granola, Yogurt, Marmalade with Fresh Fruits,

    Variety of Cold Cuts

    Greek Traditional Breakfast:

    Koulouri Thessalonikis, Greek Bread Open Sandwich with Tahini and Honey, Dry Bread with Feta Cheese

    and Olives, Lagana Bread with Mousse Batzotyri and Apaki Meat, Tiganopsomo with Mizithra Cheese and

    Molasses Sauce, Bougatsa Thessalonikis with Cinnamon and Powdered Sugar,

    Strapatsada (Scrambled Eggs) with Cherry Tomatoes and Feta, Kagianas with Apaki, Fried Eggs,

    Omelette, Dried Fruits, Variety of Nuts, Tahini Pie, Halva Pie, Kataiffl Rolls with Mousse Mizithra Cheese

    and Pine Nuts with Blackberry Sauce

    Low-Calorie Breakfast:

    Skimmed Milk, Low-Fat Yogurt, Cottage Cheese, Honey, Low-Fat Protein Bar, Low-Fat Granola,

    Oatmeal, Almond Milk (Unsweetened), Muesli with Seeds, Low-Fat Marmalade with Stevia, Low-Fat Cold

    Cuts, Fresh Fruits, Omelette with Egg Whites, Croque Monsieur with Low-Fat Cheese and Turkey,

    Avocado & Cottage Cheese Sandwich

    DAY 1

    Lunch

    Salmon Roll with Mousse Trilogy, Cream Cheese & Herbs

    Spinach, Arugula, Lettuce, Sunffiower Seeds & French Gruyère, Cherry Tomatoes, Dried

    Apple, Fig, Dried Carrot Flakes & Fig Vinaigrette

    French-Cut Lamb Chop, Pear Spume, Baby Carrots Confflt & Red Wine Château Sauce

    Apple Crumble Tart with Berry Coulis

    Dinner

    Dorade Tartare with Avocado, Chives, Crispy Brioche & Lime Salad

    Grilled Beetroot with Goat Cheese, Crunchy Nuts & Honey Balsamic Bianco Vinaigrette

    Tenderloin with Aperol Sauce, Celery Root Purée & Baby Confflt Zucchini

    Deconstructed Black Forest with Chocolate Mousse, Namelaka & Cherry Chutney

    DAY 2

    Lunch

    Sautéed Scampi with Green Pea Velouté & Lemon Foam

    Fresh Arugula, Iceberg Lettuce Flakes, Parmesan, Prosciutto & Olive Oil Lemon Dressing

    Risotto with Saflron & Shrimp

    Lemon Tart

    Dinner

    Aioli Cream with Octopus, Paprika Foam, and Crispy Cuttlefflsh Ink Tuile

    Niçoise Salad with Tuna Tartare, Crostini, Egg, Asparagus, and Green Beans

    Sea Bass with Peanut Crust, Lemon Emulsion, and Baby Carrots

    Basil Panna Cotta with Strawberry Gel and Crispy Almonds

    DAY 3

    Lunch

    Caramelized Foie Gras with Fig Marmalade and Brioche Crust

    Couscous with Pomegranate, Feta Cheese, Fresh Mint, and Sweet Lemon Dressing

    Lamb Fillet with Rosemary and Thyme, Trufie Potato Purée

    Salted Caramel Tiramisu

    Dinner

    Vitello Tonnato

    Caesar Salad

    Grilled Dorade with Herb Velouté, Fennel Foam, Spaghetti, Carrots & Zucchini

    Pomegranate Sorbet with Champagne Foam and Gold Leaves

    DAY 4

    Lunch

    Scallops with Cauliffiower Purée and Trufie Oil

    Quinoa Salad with Cucumber, Celery, Cherry Tomatoes, Olive Oil, Fresh Mint, and Lime

    Grouper Fillet with Sweet Potato Confflt, Sea Urchin Sauce, and Avocado Foam

    Crème Brûlée with Strawberries

    Dinner

    Homemade Ravioli with Crab Meat Mousse, Lobster Velouté, and Fennel

    Spinach, Arugula, Lettuce, Cashews, Beetroot Slices, Carrots, and Avocado Foam with

    Beetroot Vinaigrette

    Sous-Vide Pork Fillet with Dorito Crust, Potato Purée, and Caramelised Pear

    Profflteroles

    DAY 5

    Lunch

    Ceviche of Sea Bass with Fresh Herbs, Mango Chutney, and Lime

    Beluga Lentil Salad with Smoked Salmon and Yogurt-Dill Dressing

    Chicken Ballotin Stufled with Gruyère, Naxos Cheese, and Sun-Dried Tomatoes, Coated

    in Cornffiake Crust, with Roquefort Sauce and Grilled Vegetables

    Deconstructed Ekmek Kataiffl

    Dinner

    Sweet Potato Soup with Coconut Foam and Chorizo Crumble

    Baby Spinach, Beetroot Leaves, Arugula, Prosciutto, Melon, Egg, Bacon, and Ranch Sauce

    Linguine with Shrimp in Tomato Basil Sauce, Served with Tagliata Beef (Combo Version)

    Chocolate Tart with Maldon Salt and Caramel Semifreddo

    DAY 6

    Lunch

    Fish and Scampi Vegetable Soup

    Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce

    Peking Duck with Potato Fondant

    Mille-feuille with Vanilla Cream and Forest Fruits

    Dinner

    Crab Cake with Trufie Aioli

    Cobb Salad (USA Style)

    Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt

    American Cheesecake

    DAY 7

    Lunch

    Dolmadakia (Stufled Grape Leaves)

    Greek Salad

    Moussaka

    Baklava

    Dinner

    Stufled Tomatoes and Peppers

    Dakos with Fresh Tomatoes and Feta Cheese

    Osso Buco with Wild Rice

    Vanilla Cannoli

  • TENDER: Tender
  • Water skis for adults
  • Water skis for kids
  • Standup paddleboards
  • Inflatable tube
  • 1-person kayak
  • Seabob
  • Seabob

  • Captain

    Konstantinos Papamakarios

Name: Konstantinos Papamakarios

Position: Captain
Nationality: Greek
Languages: Greek, English

Captain Konstantinos, born in 1979, holds a Yachtmaster Offshore Diploma from the Royal Yachting Association, a Speedboat License, and a degree in Marketing Management from Deree College. With over 20 years of extensive experience in the maritime industry, Captain Konstantinos stands out for his dedication, integrity, and hardworking nature. His vast knowledge of the sea and commitment to ensuring a smooth and safe experience make him the ideal captain to guide guests on their journey through the stunning Greek islands.
Known for his excellent communication skills, Captain Konstantinos is passionate about sharing the beauty of Greece’s coastal destinations, ensuring that each guest enjoys a personalized and unforgettable experience. His expertise spans across motor yachts of various sizes and his adaptability and enthusiasm make him an invaluable part of the crew.
When not navigating the seas, Captain Konstantinos enjoys going to the cinema and, of course, sailing. His dedication to his profession, combined with his friendly and approachable demeanor, guarantees that guests aboard M/Y IRENE will have the trip of a lifetime.
Previous Yachts: M/Y IRENE, M/Y CATHERINE II, M/Y SANTA ELENA, M/Y SEADOG, PERSHING 62’
Interests: Sailing, Cinema, Exploring Greek Islands

Name: Charalambos Mavroudis

Position: Chef
Nationality: Greek
Languages: Greek, English

Chef Charalambos, born in 1974, holds a Diploma in Culinary Arts from the Higher School of Tourism Professions of Anavyssos and has specialized in Argentinian Cuisine with training in Argentina. With an extensive 25-year career, Chef Charalambos has worked in some of the most prestigious luxury hotels, renowned restaurants, yachts, and even television shows in both Greece and abroad. His culinary journey also includes serving as a Culinary Arts Instructor, further solidifying his expertise in the kitchen.
A passionate member of the Chef Club Athens, Charalambos has honed a diverse range of skills, specializing in Mediterranean, Argentinian, Mexican, and German cuisines, with a particular expertise in fish dishes. His innovative approach to cooking ensures that each guest aboard M/Y IRENE experiences exceptional and unforgettable meals, prepared with the finest ingredients.
When not crafting delicious meals, Charalambos loves to travel, discover new cuisines, visit food fairs, and dive into the underwater world.
Previous Yachts: M/Y IRENE
Interests: Traveling, Food Fairs, Diving, Exploring New Cuisines

Name: Eleftheria Athanasouli

Position: Chief steward/ess
Nationality: Greek
Languages: Greek, English

Eleftheria is a dedicated Stewardess with an extensive background in luxury hospitality, fine dining, and high-end guest service. With many years of experience in premium resorts, restaurants, catering, and cruise operations, she brings strong service standards, discretion, and a warm, polished approach to life onboard. Her professional manner, eye for detail, and natural leadership skills allow her to create a welcoming and seamless experience for guests at all times.
Having worked in demanding hospitality environments, Eleftheria is highly confident in VIP service, housekeeping standards, table service, guest relations, and day-to-day interior operations.
She is organized, adaptable, and thrives in fast-paced settings, always ensuring that guest comfort and presentation standards remain exceptional. Her background in supervising teams and coordinating service also makes her a valuable and reliable presence onboard.

Name: Gabriel Navarro

Position: Deckhand
Nationality: Filipino
Languages: Greek, English, Filipino

Gabriel, a skilled and versatile deckhand, excels in hospitality, multitasking, and critical thinking. With training from the Maritime Training Center of the Philippines, Gabriel is well-equipped with certifications in Basic Safety, Personal Survival Techniques, Fire Prevention and Fire Fighting, First Aid, and Personal Safety and Responsibility. His strong communication skills and dedication to ensuring a smooth and memorable experience for the guests make him an invaluable asset to the M/Y IRENE team.
Gabriel is always ready to assist with the yacht’s operations while ensuring that guests' daily needs are met with great care. His positive and professional attitude contributes to the seamless functioning of the yacht, helping guests enjoy their time on board to the fullest.
In his spare time, Gabriel enjoys exercising, maintaining a healthy lifestyle.
Previous Yachts: M/Y IRENE, M/Y SUBZERO, M/Y JASMIN BLUE, M/Y MILMAR
Interests: Exercising, Personal Development

05 / Semanas disponibles

Disponibilidad de 'IRENE'

Cruising Grounds

Where IRENE voyages

Sample Itineraries

Sample crewed charter itineraries