Summer 2026 weekly rates: High Season (July & August): euro 24.000 per week plus expenses (VAT 13% & APA 25%) Mid-Season (June & September): euro 21.000 per week plus expenses (VAT 13% & APA 25%) Low Season (rest months): euro 18.000 per week plus expenses (VAT 13% & APA 25%) If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee. Relocation Fees: Catamarans up to 52 ft: Cyclades (1000 EUR) * * Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day. 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.

Plus Expenses · MYBA

TENDER: 3.80, 30hp, with room for 4
Standup paddleboards
Snorkeling gear
Wakeboard
Seabob
Sea scooter
Seabob

Captain Ioannis Aliferis — Captain

Ioannis Aliferis

Cook/Host Andreas Tsitsilianis — Cook/Host

Andreas Tsitsilianis

Captain

Giannis Aliferis

Captain - Ioannis Aliferis

Ioannis connection with the sea is very special. It started from a very young age and has eventually become his profession. In the meantime he has finished his studies in design and construction of systems and products which helped him gain technical experience and develop skills in problem solving. His professional career at sea started six years ago. Through this time he has developed excellent nautical skills and in depth knowledge of boat management ensuring the comfort and safety of all passengers. In every weather condition,with responsibility and composure he can guarantee that every guest has a memorable experience.

Chef - Andreas Tsitsilianis

Andreas is a chef with over 12 years of experience in professional kitchens across Greece and Europe. Coming from a family of cooks, his passion for food was shaped from an early age, with knowledge and values passed down from father to son. This foundation taught him to respect ingredients and focus on simplicity, flavor, and authenticity. He has worked in France and Italy, as well as in high-end restaurants in Athens, Mykonos, and as a Head Chef in Tinos. These experiences have shaped his culinary identity, combining discipline, creativity, and consistency. His cuisine is inspired by modern Mediterranean flavors, with a strong Greek identity. He focus on fresh, seasonal ingredients, seafood, and balanced dishes, combining traditional recipes with refined techniques and subtle international influences. On board, his goal is to create a relaxed yet refined dining experience, adapting to guests’ preferences while delivering clean, flavorful and memorable dishes.