Irene, a 78 ft Motor Yacht, available for luxury crewed charter

MOTOR YACHT · 78FT · ATHENS, GREECE

Irene

Private Crewed Yacht

Discover

78

FT — MOTOR YACHT

9

GUESTS

4

CABINS

4

CREW

Athens

HOME PORT

Summer Cruising

Winter Cruising

From

€29,900

Per Week

The Yacht

'Irene' is a Motor Yacht, accommodating up to 9 guests, available for crewed charter with a home base in Athens, Greece.

Irene Description and Charter Summary Information

Irene, 2006 Ferretti Motor Yacht — crewed yacht charter
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Specifications

At a Glance

Length
78 ft
Beam
5 ft
Guests
9
Cabins
4
Double Cabins
2
Twin Cabins
2
Pullman Cabins
1
Year Built
2006
Year Refit
2023

Yacht Information

Additional yacht details including amenities and standard equipment for Irene

Explore 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

    Antonis Tsotras

Name: Antonis Tsotras

Position: Captain
Nationality: Greek
Languages: Greek, English

Captain Antonis is a highly accomplished maritime professional and former Olympian sailor, bringing over a decade of experience in the yachting industry across the Mediterranean. With a strong background in both sailing and motor yachts, he combines technical expertise with a dynamic, guest-focused approach to deliver exceptional charter experiences.
Having successfully managed up to 20 charters per season, Antonis is known for his attention to detail, smooth itinerary planning, and ability to create memorable journeys tailored to each client. His in-depth knowledge of the Aegean and Saronic cruising grounds ensures optimal route planning, always prioritizing guest comfort, safety, and enjoyment.
Antonis’ distinguished sailing career includes competing in the London 2012 Olympic Games, achieving a world ranking of No. 8 in the Star Class, and earning multiple international distinctions, including European Silver Medalist and 7-time Greek National Champion. This elite-level discipline is reflected in his leadership style onboard-structured, calm, and performance-driven.
In addition to his yachting career, he has held key roles within the sailing community, including Technical Director of the Olympiacos Sailing Department and National Team Coach, further highlighting his strong leadership and mentoring capabilities.
Holding a Captain’s Diploma, RYA Yachtmaster certification, and GMDSS Operator license, Antonis ensures the highest operational standards onboard. His passion for the sea, combined with his professional mindset and warm personality, make him a valuable asset to M/Y IRENE and a trusted Captain for any charter experience.

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: Loukia Sidiropoulou

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

Loukia is a vibrant, energetic, and highly personable Stewardess with a strong background in sailing, guest service, and hospitality. As an accomplished sailor and sailing coach, she brings a unique combination of seamanship, professionalism, and natural people skills, making her a valuable asset onboard IRENE.
With experience working as both a Hostess and Skipper in the Ionian and Aegean Seas, Loukia has developed excellent guest relations skills, creating welcoming and memorable experiences for a wide variety of guests. Her responsibilities have included meal preparation, onboard organization, activity coordination, vessel handling, and ensuring the highest standards of service and comfort throughout each trip.
A competitive sailor for over a decade and a certified sailing coach, Loukia possesses strong boat handling abilities, confidence at sea, and exceptional teamwork skills. Her experience coaching both children and adults has further strengthened her patience, communication skills, and ability to adapt to different personalities and situations.
Friendly, enthusiastic, and highly adaptable, Loukia thrives in dynamic environments and enjoys building genuine connections with guests. Her positive attitude, strong work ethic, and passion for hospitality contribute to a warm and enjoyable atmosphere 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 / Open Weeks

'Irene' Availability

Cruising Grounds

Where Irene voyages

Sample Itineraries

Sample crewed charter itineraries