Explore Grace

High Season (July-August): EURO 33,000/week + all exp

Mid Season (June and September): EURO 28,800/week + all exp

Low Season (rest months): EURO 21,000 + all exp

+ APA 20% + VAT 12%

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 12% VAT.

Plus Expenses · MYBA

DAY 1

Breakfast

Greek strained yoghurt with honey cinnamon and walnuts

Poached eggs, “arseniko” Naxos cheese, bread sticks, pancakes, granola bars Fresh fruits and fresh juices

Lunch

Fresh green salad with vinaigrette and cherry tomatoes Seabass carpaccio with olive oil oregano and chili

Cumin roasted chicken with coriander and red onion salad

Dinner

Chargrilled octopus with roasted vegetable salad and hummus or

Beef fillet with mavrodaphne sauce with slowly roasted baby potatoes

Dessert

Ricotta and berry tart

For our little guests we can provide pasta, chicken nuggets, homemade fajitas etc.

DAY 2

Breakfast

Fried eggs with fresh tomatoes Cytherian olive oil rusks Cretan smoked pork “apaki”

Cereal bars fresh almonds and dried figs from Kymi

Lunch

Greek salad with extra virgin olive oil and fresh thyme Barbequed haloumi with asparagus and lemon verde sauce

Gilthead seabream fillet with herb crust and cherry tomatoes and zucchini fried sticks Dinner

Wild greens pie

Red mullet “savoro” and Jerusalem artichoke mash Or

Chicken skewers Greek style with yoghurt lemon sauce and homemade pita flatbread

Dessert

Bunded cheesecake with Cretan sour mizithra

For our little guests we can provide pasta, chicken burgers, etc.

Day 3

Breakfast

Greek strained yogurt with cherries fresh nuts and honey Scrambled eggs with “kalathaki” Limnos cheese

Fresh fruits, juices, granola bars

Lunch

Green salad with dried figs walnuts and honey sauce Grilled sardines with “horiatiko” bread and tomatoes Pork tomahawk stake with celeriac puree

Dinner

Leeks and spinach tart

Grey mullet with umeboshi plums and celery

Dessert

Greek halva with semolina and orange

For our little guests we can provide pasta/beef burgers etc.

DAY 4

Breakfast

Poached eggs with roasted bread thyme and avocado Pancakes, granola bars, fresh fruits, juices

Cheese pie with spiced feta and yogurt

Lunch

Rock samphire salad with lemon and rock salt Shrimp carpaccio with lime and ginger

Greek eggplant dip “melitzonosalata agioritiki” Scorpion fish rice balls soup with bottarga

Scorpion and rock fish fried with lemon and extra virgin olive oil with fresh potato sticks

Dinner

Chicken breast roll stuffed with Greek feta and sun-dried tomato

Dry aged rib eye steak with pepper sauce with rice and shrimps

Dessert

Tiramisu with mascarpone and “anthotyro” cheese

For our little guests we can provide pasta, tacos, chicken etc.

DAY 5

Breakfast

Greek yogurt with honey and fruits

omelet with “sygklino”, sage smoked cured pork
Fresh baked cake, fresh fruits, juices, cereal bars

Lunch

Greek salad with extra virgin olive oil and capers Fried feta kasseri Xanthis balls

Roasted lamb with oregano thyme lemon and potatoes with garlic yogurt sauce Or

Slowly cooked veal with red sauce, “kokkinisto”, with aubergines

Dinner

Tuna carpaccio

Linguine with camarote prawns, “amvrakikos gampari”

Dessert

Greek “loukoumades” with honey

For our little guests we can provide pasta, Greek souvlaki, chicken or pork

DAY 6

Breakfast

Greek strained yoghurt with honey cinnamon and walnuts

Croissant stuffed with egg and bacon - bread sticks - pancakes-granola bars Fresh fruits and fresh juices, “pasteli”, sesame honey bars,

Dinner

Beetroot salad/fresh greens salad
Falafel with yoghurt lemon sauce

Braised lobster with baby asparagus and carrots Or

Beef burger from grass fed beef with potato wedges and San Michail cheese and cucumber pickle

Dessert

Chocolate pie

For our little guests we can provide pasta, taco chicken, fajitas etc.

DAY 7

Breakfast

Eggs omelet - bread sticks - pancakes-granola bars Greek strained yoghurt with honey cinnamon and walnuts Fresh fruits and fresh juices, “pasteli”, sesame honey bars
Crepes with chocolate

Lunch

Black eyed beans with parsley extra virgin olive oil and onion Tomato cherry salad with baby cucumber and feta cubes drizzled with Extra virgin olive and oregano

Roasted aubergine in pottery with Florina red peppers and feta, “Vermio kasseri” cheese Red mullet ceviche with bottarga and roasted citrus

Dinner

Seabream fillet “sofigado” [puree white onions with tomato paste cherry wine and potato cubes

Grouper “kakavia”, Greek fish soup Or

Grouper fillet with spaghetti spiced tomato sauce Or

Tenderloin with light yogurt sauce, bearnaise, Metaxa cognac cream

Dessert

Orange pie with syrup and ice cream

For our little guests we can provide pasta, chimichangas, quesadillas shrimp chicken etc.

TENDER: Brig 4.20, 50 HP, with room for 5
Water skis for adults
Water skis for kids
2 standup paddleboards
Snorkeling gear
Seabob
Sea scooter
Fishing Gear
Seabob

Captain: Bruce Rocherieux

Bruce Rocherieux, the 38-year-old captain of S/Y Grace, is a reliable, meticulous, and professional sailor dedicated to a career in the yachting industry. With more than ten years of experience in the yachting industry, Bruce comes with a rich background in yacht racing, as well as offshore cruising. He began his journey in 2000 with dinghy racing and has since worked as a scientific expedition skipper in 2017, serving as charter skipper, first mate, second captain, and engineer on various sailing and motor vessels across Australia, the Mediterranean, and the Red Sea. Notably, he has completed transatlantic crossings and many deliveries all over the world. He has his RYA Yachtmaster and has completed all the safety training necessary to work on yachts. Bruce excels in maintenance and troubleshooting of all onboard systems, leads safety and crew management successfully, and handles engineering duties and cruise planning. He holds a bachelor's degree in Business Management for Sustainable Tourism and is fluent in English and French, with good proficiency in Spanish. Bruce possesses excellent tender driving skills, comprehensive mechanical and electrical knowledge, and is adept in watersports like windsurfing, surfing, foiling, and wakeboarding, holding a PADI Open Water certification. His goal is to gain experience on larger yachts while working toward higher qualifications in the industry. He is excited to be working on Grace in Greece and to provide memorable sailing experiences for his guests on board.

Rotational Captain: Anastasios Gkotsioulas (on board for charters 4-12/07, 14-28/07, 16/23/08, 24-31/08, 1-8/09)

Captain Anastasios “Tasos” Gkotsoulias, 37, is an experienced, dedicated, and highly professional yacht captain with a lifelong connection to the sea. Growing up in a family of fishermen in Greece, Tasos developed a deep respect for the ocean from an early age, spending his childhood sailing, racing dinghies, and exploring the waters of the Aegean. With more than 11 years of professional yachting experience and over 90,000 nautical miles logged throughout the Mediterranean and Atlantic coasts of Europe, Tasos brings extensive knowledge of both sailing and motor yachts. His career has included yacht deliveries, private yacht management, charter operations, racing campaigns, and captain positions aboard a variety of monohulls and catamarans up to 80 feet. He has successfully completed numerous offshore passages, including multiple deliveries from French shipyards to Greece, and has spent many seasons cruising the beautiful waters of the Ionian, Cyclades, and Aegean islands. Holding a Master of Yachts Limited 200GT license alongside advanced offshore sailing, powerboat, safety, medical, and security certifications, Tasos combines exceptional seamanship with strong leadership and technical expertise. He is particularly skilled in yacht maintenance, troubleshooting, winterization, voyage planning, and ensuring the highest standards of safety and guest comfort on board. Known for his positive attitude, attention to detail, and discreet professionalism, Tasos takes pride in creating memorable experiences for guests while maintaining his yachts to the highest standards. Fluent in Greek and English, he enjoys swimming, cycling, diving, watersports, and outdoor adventures. Tasos is delighted to welcome guests aboard Grace and looks forward to sharing the beauty of the Greek seas while delivering an unforgettable sailing experience.

Chef: Nikolaos Papaspyrou

Chef Nikolaos brings over 20 years of culinary experience at sea, combining a passion for hospitality with a talent for creating memorable dining experiences. Having worked across both commercial vessels and luxury yachts, he understands the importance of delivering exceptional cuisine while adapting seamlessly to the unique rhythm of life on board. Specializing in Mediterranean and international cuisine, Nikolaos enjoys crafting menus that reflect each guest’s preferences, dietary requirements, and lifestyle. Whether preparing fresh seafood, traditional Greek favourites, healthy family meals, or elegant multi-course dinners, he focuses on quality ingredients, flavour, and beautiful presentation. His culinary philosophy is centred on creating a relaxed and enjoyable dining atmosphere where every meal becomes part of the overall charter experience. From leisurely breakfasts on deck to sunset dinners and special celebrations, Nikolaos takes pride in providing food that brings people together and enhances time spent at sea.
Known for his friendly personality, professionalism, and attention to detail, he works closely with guests to ensure every aspect of their dining experience is personalized and effortless. His calm and adaptable nature allows him to thrive in the dynamic environment of luxury yacht charters while maintaining the highest standards of service. Nikolaos holds professional culinary qualifications from Le Monde Culinary Institute, along with a valid Seaman’s Book and STCW certification. Fluent in Greek and proficient in English, he communicates comfortably with both guests and crew from around the world. Passionate about great food and genuine hospitality, Chef Nikolaos is dedicated to creating unforgettable moments on board through thoughtfully prepared cuisine, attentive service, and the warm Mediterranean spirit that defines his cooking.

Deck/Stew : Aoife Stringer

Born and raised in Ireland, Aoife has always had a passion for hospitality, travel, and life on the water. With several years of experience in customer-facing roles, she has built a reputation for delivering exceptional service while maintaining a positive and professional attitude. Aoife's background includes hospitality management, retail supervision, and café service, where she developed strong organisational skills, attention to detail, and a genuine passion for creating memorable guest experiences. Her experience managing teams and working in fast-paced environments has made her adaptable, reliable, and calm under pressure. Drawn to the marine industry by her love of sailing and water sports, Aoife gained her maritime qualifications and quickly began building experience on the water. She has worked aboard yachts in Monaco and operated RIB transfers for cruise ship guests in Dublin Harbour, giving her valuable experience in both guest service and deck operations. When not working, Aoife enjoys scuba diving, sailing, hiking, and exploring new destinations. Friendly, hardworking, and always willing to go the extra mile, she is perfectly suited to a deck/stew role and is committed to ensuring every guest enjoys a memorable experience onboard.