July/August : 49.000 EUR per week Low Season: 45.000 EUR per week Plus : Applicable VAT at the time of charter, currently 12% and expenses 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 Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Plus Expenses · MYBA

Breakfast
Freshly baked pastries • Seasonal fresh fruit
platters • Greek yogurt • Cheese & ham platter
• Chopped vegetable plate • Fresh juice of the
day • Daily egg specialty (e.g. fried, scrambled,
poached, sunshine eggs or omelet of your
choice) • Greek pie / toast / muffins / pancakes
(varies by day)
Day 1
Lunch: Italian salad with parmesan & vinaigrette
• Truffle risotto • Milanese risotto • Mozzarella
sticks
Dinner: Caprese salad with burrata cheese,
pesto & tomato • Chicken roll stuffed with
peppers & cheese in vegetable sauce • Russian-
style potatoes with dill

Day 2
Lunch: Greek-style meze selection • Fried calamari
• Fried potatoes • Traditional Greek salad
• Saganaki shrimps in tomato sauce with feta
• Grilled octopus
Dinner (Greek-style night): Pork & chicken gyros
• Pita bread • Fried potatoes • Tzatziki • Spicy
cheese dip (tyroka$eri) • Roasted peppers

Day 3
Lunch: Green Greek salad • Fried feta cheese
in puff pastry • Lobster pasta
Dinner (BBQ Night): Lamb ribs grilled over
coals • Beef steak grilled over coals • Grilled
sausages • Charcoal-roasted vegetables

Day 4
Lunch: Tuna salad • Oven-baked salmon with
steamed vegetables • White rice with herbs
Dinner: Greek salad with nuts, breadsticks,
grapes & pomegranate vinaigrette • Authentic
Italian carbonara with guanciale & egg

Day 5
Lunch: Oven-baked Sea bream with herbs
• Green salad with cherry tomatoes & avocado
sauce • Sea bass with lemon & herbs
Dinner: Traditional Greek moussaka • Greek
green salad with yogurt & herbs • Fried pumpkin
meatballs

Day 6
Lunch: Penne pasta with pesto & parmesan
• Chicken fillet with pepper sauce
• Green bruschetta salad
Dinner: Ribeye steak • Mashed potatoes
with herbs • Green salad with crispy prosciutto,
cherry tomatoes & balsamic glaze

Day 7
Lunch: Pork roll stuffed with colorful
peppers, cheese & bacon • Quinoa salad
with lemon & herbs • Black fried rice
Dinner (Burger Night): Gourmet burgers
with ground beef, caramelized onions, tomato,
bacon & cheddar • Herb-seasoned
fried potatoes • Coleslaw salad

Desserts Served throughout the week
Ice cream variety • Baklava • Cheesecake
• Chocolate pie • Loukoumades (Greek
honey puffs with cinnamon)

TENDER: Genius 360, 40 HP engine
Water skis for adults
Jet ski
Standup paddleboards
Snorkeling gear
Wakeboard
Seabob
Seabob

Captain

Spyros Kirikos

Captain Nikos Bougioukas

Experienced Greek Captain with over 15 years in the maritime and yachting industry, specializing in the command and management of private and charter motor yachts ranging from 102GT to 343GT. Demonstrated expertise in navigation, vessel operations, crew leadership, guest relations, safety management, and high-end hospitality, with a strong commitment to operational excellence and delivering exceptional onboard experiences. Currently serving as Master aboard M/Y GENESIS 343GT, following previous command positions on M/Y Latitude, M/Y Paradigm, M/Y Duke, M/Y VeniVidiVici, M/Y Wind of Change, and M/Y Nitta V. Extensive seagoing background also includes experience as Second Officer on large commercial vessels, providing a solid foundation in bridge operations, international maritime regulations, and crisis management. Certified by the Merchant Marine Academy of Aspropyrgos with advanced qualifications in navigation, tanker operations, ECDIS, ship security, fire fighting, medical care, bridge resource management, and passenger vessel operations. Recognized for professionalism, discretion, strong leadership, multilingual communication skills, and the ability to manage multinational crews while maintaining the highest standards of safety, service, and guest satisfaction.

Chef: TBC

Stewardess:

TBC

Deckhand Glenn Celerez

Deckhand Glenn is a motivated and reliable maritime professional with a strong passion for the yachting industry. With many years of hands-on experience aboard luxury yachts, he is dedicated to maintaining the highest standards of service and safety, ensuring that guests enjoy a smooth and memorable voyage. His attention to detail, hardworking nature, and positive attitude make him an invaluable asset to any crew.
Having worked on a variety of yachts ranging from 24m to 50m , Deckhand Glenn brings versatile skills to the team. Always eager to learn and develop new skills, Glenn works efficiently and enjoys being part of a team that delivers a high level of service.

Caribe

Western Mediterranean

Eastern Mediterranean

Pacífico Sur

ONE

'ONE' es un Motor Yacht con capacidad para 10 huéspedes, disponible para charter con tripulación.

M/Y ONE: August 2026 Special Offer.

M/Y ONE Special Offer.