.jpg)
GREECE · 7 DAYS
Ionian Islands Itinerary: A 7-Day Greek Sailing Week, No Meltemi
An Ionian Islands itinerary, day by day — Corfu, Paxos, Antipaxos, Meganisi, Ithaca, Kefalonia. Family-friendly Greek sailing, zero Meltemi, taverna villages.
POWER CATAMARAN · 67FT · MARINA NEA PERAMOS/ATTICA, GREECE
Majesty of Greece
Private Crewed Yacht
Discover67
FT — POWER CATAMARAN
10
GUESTS
5
CABINS
4
CREW
Marina Nea Peramos/Attica
HOME PORT
From
€34,000
Per Week
22 reviews22 reviews
The Yacht
'Majesty of Greece' is a Power Catamaran, accommodating up to 10 guests, available for crewed charter with a home base in Marina Nea Peramos/Attica, Greece .
Majesty of Greece Description and Charter Summary Information
Step aboard M/Y Majesty of Greece and enter a world of refined luxury, comfort, and effortless indulgence. This exceptional yacht masterfully blends the power and stability of a modern catamaran of the Fountaine Pajot's renowned craftsmanship with the design and concept of motor yachts. As the flagship of the power catamaran range, the Power 67 stands as a true masterpiece - offering the elegance, space, and sophistication of a five-star resort at sea.
Every space on Majesty of Greece has been thoughtfully designed for ultimate enjoyment. Relax in the expansive cockpit perfect for social gatherings, soak in the sun-drenched flybridge, or unwind on the inviting foredeck complete with a Jacuzzi - your private sanctuary over the shimmering waters of Greece.
Retreat to the stunning Owner's Suite, a true haven at sea featuring a generous dressing room, cozy sofa, and a luxurious bathroom with a spacious walk-in shower. The four additional queen-bed cabins are equally elegant, each with its own beautifully appointed en suite bathroom. With the galley located on the upper level, the saloon offers a warm and intimate setting where guests can enjoy watching the chef at work.
For those seeking adventure, Majesty of Greece boasts a wide range of water toys, ensuring endless fun on the water. And thanks to the hydraulic aft bathing platform, accessing the sea has never been easier - perfect for swimming, lounging, or launching your favorite toys.
With a dedicated crew of four committed to exceptional service, Majesty of Greece promises a seamless blend of luxury, relaxation, and excitement. Whether basking in the sun, exploring hidden coves, or indulging in gourmet cuisine, this extraordinary yacht offers the ultimate escape across the Greek islands.
* The yacht has Blue Hull
1 / 36
Specifications
At a Glance
- Length
- 67 ft
- Beam
- 32 ft
- Guests
- 10
- Cabins
- 5
- Heads
- 5
- King Beds
- 1
- Queen Beds
- 4
- Year Built
- 2025
Yacht Information
Majesty of Greece on Film
Additional yacht details including amenities and standard equipment for Majesty of Greece
Explore Majesty of Greece
Jun 15, 2026 – Sep 15, 2026
High Season
€48,000 / week
Plus Expenses
+ 6.5% VAT
Base: Marina Nea Peramos/Attica, Greece · Pickup: Marina Nea Peramos/Attica, Gre
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee. Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption * Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
Jan 1, 2026 – Jun 14, 2026
Low Season
€34,000 / week
Plus Expenses
+ 6.5% VAT
Base: Marina Nea Peramos/Attica, Greece · Pickup: Marina Nea Peramos/Attica, Gre
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee. Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption * Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
Sep 16, 2026 – Dec 31, 2026
Low Season (Fall/Winter)
€34,000 / week
Plus Expenses
+ 6.5% VAT
Base: Marina Nea Peramos/Attica, Greece · Pickup: Marina Nea Peramos/Attica, Gre
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee. Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption * Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
Rate Notes & Conditions
High Season (July - August): EURO 48,000/week
Mid Season (June & September): EURO 43,000/week
Low Season (October - May): EURO 34,000/week
+ Plus expenses 6,5% VAT & APA 25%
Charters less than a week upon request. 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.
Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption + 6,5% VAT.
Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day + 6,5% VAT.
- Welcome
- Tortilla with chicken, cucumber, carrot, avocado, sriracha mayo, and garlic sprout.
- Pescetarian tortilla with smoked salmon, avocado, and cream cheese with chives.
- Bruschetta with roasted pepper pesto and sundried tomatoes.
-
Day 1
Lunch
Appetizer
Mussels with chili, lime, parsley, and white wine.
Salad
Cauliflower couscous with green apple, radish, fresh herbs, and lemon dressing.
Main course
Catch of the day ‘papillote’, roasted vegetables, sumac, fennel puree,
Dessert
White chocolate namelaka, honey cracker, and fresh seasonal fruits.
Dinner
Appetizer
Fish roe dip, garlic, and rosemary toasted bread.
Salad
‘"Mermizeli", cherry tomatoes, cucumber, scallion, carob rusks, and ‘Xinomyzithra’, local sour cheese.
Main course
Octopus with fava bean puree, octopus’ sauce, and glazed vegetables.
Dessert
Mille-feuille with ‘halva’ mousse and raspberry coulis.
Day 2
Breakfast
Greek scrambled eggs with tomatoes and feta cheese.
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice.
Lunch
Appetizer
Stuffed grilled peppers with cheese, onions, and tomato.
Salad
Green Salad with balsamic dressing, figs, caramelized white cheese “manouri”, walnuts.
Main course
Chicken thigh with lemon, rosemary, garlic, and paprika with potatoes in the oven.
Dessert
Chocolate dessert with biscuits, hazelnut, cherry sauce, and tonka Chantilly.
Dinner
Appetizer
Crispy polenta with anchovies, confit cherry tomato, and toasted pepper pesto.
Salad
Burrata with beetroot cream and garnish of grapes, cherries, and green apple.
Main course
Italian carbonara with guanciale and pecorino.
Dessert
Tiramisu with Savoyard and coffee sauce.
Day 3
Breakfast
Avocado toast,
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice.
Lunch
Appetizer
Zucchini pie with feta mouse
Salad
Lentil salad with caramelized onion, herbs, and cherry tomatoes.
Main course
Orzo with wild mushrooms, truffles, and parmesan chips.
Dessert
Sticky toffee pudding, banana flambe with aged rum.
Dinner
Appetizer
Stuffed tomato with bulgur, tomato dressing, fresh herbs, and dried raisins served with goat yogurt.
Salad
Pappardelle from vegetables, carrot, cucumber, turnip, fennel, with jalapeno dressing.
Main course
Sea Bass filet ‘plaki’, in the oven with tomato, potato, served with overnight marinated vegetables.
Dessert
Baklavas with pistachio
Day 4
Breakfast
Eggs shakshuka
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice
Lunch
Appetizer
‘Dolmadakia’: bay leaves filled with rice, zucchini, carrot, fresh herbs, served with lemon sauce.
Salad
Quinoa salad with crispy kale, corn, avocado shrimps, and miso dressing.
Main course
Goat fricassee, slow-cooked goat with celery, wild greens, and lettuce mushroom served with rice cooked in chicken broth.
Dessert
Cheesecake with peach, served with pink pepper and basil sauce.
Dinner
Appetizer
Charred cabbage on the grill with gorgonzola sauce.
Salad
‘Greek Caesar’ with dried pork, corn, and garlic crouton.
Main course
Ribeye basted in sage butter, served with seasonal wild greens.
Dessert
“Kazandibi”, a burnt milk dessert topped with creme anglaise and hazelnut
Day 5
Breakfast
Sunny side up eggs with zaatar spices
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice
Lunch
Appetizer
Sea bass Tiradito, with chili, chives, jalapeno, and soy dressing.
Salad
Coleslaw with green apple, lime, grated carrot, cilantro, and wasabi mayo.
Main course
Fish tacos with sole, pickled cabbage, sriracha mayo, charred corn, and Pico de Gallo.
Dessert
‘Rizogalo’ rice dessert with coconut milk and mango sauce.
Dinner
Appetizer
Leek filled with bacon jam, leek puree, and leek chips.
Salad
Beetroot salad, with walnuts, tangerine, peppermint, and yogurt.
Main course
‘Boeuf bourguignon’, slow-cooked beef, with lard mushrooms, carrot, pearl onions, served with potato puree.
Dessert
Creme Brule with lavender and rum.
Day 6
Breakfast
Eggs Benedict, toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice
Lunch
Appetizer
Catch of the day Ceviche, with leche de Tigre, cilantro oil, and pickled chili.
Salad
Green salad with asparagus, cherry tomatoes, “haloumi” cheese, almond filet, and honey dressing.
Main course
Grouper on the grill, served with fennel, green apple, jalapeno salad, and chimichurri sauce.
Dessert
Chocolate mousse with chili and berry jam.
Dinner
Appetizer
“Spetzofai”, sausage beef, with tomato and red wine sauce, onion, and bell pepper.
Salad
Greek salad, tomato, cucumber, onion, olives, capers, feta, green pepper.
Main course
Moussaka, eggplant, potato, minced meat, and bechamel in the oven.
Dessert
Orange phyllo pie with citrus Chantilly
Day 7
Breakfast
Pancakes with toppings of your choice
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice
Lunch
Appetizer
‘Saganaki cheese’: crispy local cheese with a spicy tomato jam.
Salad
Green salad with Roquefort, pear, cashew, and mustard dressing.
Main course
Crayfish risotto
Dessert
Loukoumades, Greek beignets with either honey, almond, or melted chocolate.
Dinner
Appetizer
Smoked eggplant dip, spicy cheese, and pepper dip served with pita bread.
Salad
Warm salad from seasonal wild greens with garlic, grated tomato, and fresh herbs.
Main course
“Souvlaki”, pork and chicken skewers on the grill, souvlaki bread, tzatziki, French fries, and grilled vegetables.
Dessert
Chocolate pie with vanilla ice cream
Seabobs ×2
1 Flitescooter
Tender
Highfield Dinghy 4.20 · seats 6 · 60 HP
1 inflatable couch
1 water carpet
10 Snorkeling gear
2 Kayak for 2 pax
2 SUP
2 Seanxt
Boarding Ladder— Aft - Hydraulic
Fishing Gear
Floating Mats
Gym equipment
Kayak (2-person) ×2
Snorkel Gear ×10
Stand-up Paddleboards ×2
Swim Platform— Hydraulic aft bathing platform
Tube
Wakeboards
Water Skis (Adult)
Water Skis (Kids)
Water ski adults
Water ski kids
Air Conditioning
Water Maker
BBQ
Bimini
Board Games ×4— UNO, Jenga, Backgammon, and chess
Books
DVDs
Deck Shower
Dining
Generator
Gym ×6— Dumbbells of various weights - adjustable till 25kg, kett...
Hair Dryer
Ice Maker
Internet/WiFi— Onboard WIFI
Inverter
Salon Stereo
Smoking Allowed— Outside of the yacht
VCR/DVD
Video
iPod/MP3
Greek · English
Captain
Thanos Kourtelis
Chef
Hector Bitter-Kourounis
Deckhand
Dimos Papoutsakis
Steward
George Kourtoglou
Captain: Thanos Kourtelis
Coming from a family of sailors, he was growing up sailing with his Dad's boat and doing his first sailing steps with optimists and lasers. When he was only 18 years old, he started working as a skipper for different yachting companies having achieved his sailing license. But only sailing was not enough for him. He studied parallel engineering in order to deepen his understanding about engines, maintenance and yachts in general. Throughout the years as skipper he has sailed the Mediterranean extensively, has crossed the Atlantic and knows the Aegean Sea like the back of his hand. He is responsible, hard-working and with his good natured attitude he wins his guests the moment they step on board. He is very capable as skipper, mechanic and has the whole package needed in order to make feel everyone safe. In his spare time he is building wooden ship models and just about anything from scratch. He loves to have children on board and does everything to make them happy! He speaks Greek and English.
Previous Yacht: World's End
Chef: Hector Bitter-Kourounis
Hector is the culinary heart of Majesty of Greece, delighting guests with his innovative and beautifully presented cuisine. With extensive experience in both private yacht and fine dining kitchens, he creates bespoke menus tailored to each guest’s tastes, turning every meal into a memorable experience. Hector is equally comfortable crafting elegant multi-course dinners or fresh, casual bites, always balancing flavor, creativity, and presentation. His warm and approachable nature makes dining with him a true pleasure, and he thrives on connecting with guests while sharing his passion for food. Fluent in French, English, and Greek, Hector ensures smooth communication and a personalized dining experience for all aboard. Whether preparing a sunrise breakfast, a leisurely lunch on deck, or an intimate dinner under the stars, Hector brings professionalism, flair, and genuine care to every plate, making each meal on Majesty of Greece a journey of taste and delight.
Stew: George Kourtoglou
George has worked for the past five years as deckhand and
skipper in different catamarans and monohulls for private and charter use. During this time, he was able to accumulate extensive sailing experience, as well as safety and hospitality expertise. He was born in 1985 and lives in the Argo Saronic Gulf on the island of Aegina. He is very responsible, organized, and is used to work under high pressure. He is ready for new challenges and looking forward to welcoming his guests on Majesty of Greece! He is flexible, adaptable, and an excellent team player. He speaks Greek and English and loves to fish, scuba diving, and travel.
Previous Yacht: Selene
Deckhand: Dimos Papoutsakis
Dimos is a young, ambitious individual, with a Motorboat license, who is extremely friendly and will look after you in a highly professional and courteous manner. He worked as a salesman and waiter before deciding to join the yachting industry. Dimos also has a Degree from the Merchant Marine Academy of Crete and he was on board merchant ships for a few months as a Probationary Engineer. His remarkable character makes him so likable and pleasant, while his attentive attitude will ensure you have everything you need. He speaks English and Greek and likes martial arts, reading, and travelling.
Previous yacht: World's End
Guest Comments June 2026
28/06/26-05/07/26
1 / 22
07 / Open Weeks
'Majesty of Greece' Availability
Cruising Grounds
Where Majesty of Greece voyages
Sample Itineraries
Sample crewed charter itineraries
.jpg)
GREECE · 7 DAYS
Northern Cyclades Itinerary: Athens to Mykonos by Yacht in 7 Days
Athens to Mykonos by yacht, with stops at Kythnos, Syros, Paros, Naxos, and UNESCO Delos. A 7-day Northern Cyclades sailing itinerary, crewed end to end.
.png)
GREECE · 7 DAYS
Saronic Gulf Itinerary: A 7-Day Greek Islands Week for First-Timers
A Greek islands itinerary first-timers can actually do — Aegina, Poros, Hydra, Spetses, Epidaurus, Ermioni. Seven crewed days in the Saronic Gulf, no Meltemi.
GREECE · 7 DAYS
Dodecanese Itinerary: A 7-Day Greek Islands Sailing Week
A Greek islands itinerary down the Dodecanese — Kos, Patmos, Kalymnos, Nisyros, Symi, Rhodes. UNESCO monasteries, an active volcano, the walled city of Rhodes.
GREECE · 7 DAYS
Southern Cyclades Itinerary: 7 Days from Athens to Santorini
A Santorini itinerary by yacht — Kea, Mykonos, Naxos, Santorini's caldera, Milos's Kleftiko, Sifnos. The bucket-list 7-day Southern Cyclades crewed week.
Similar Yachts
Other crewed yachts cruising the same waters — comparable in size and style.
