Explore Spring

Yacht Prices per week 2026:

28/03-25/04/2026 : 9.850€ / Week + VAT + Expenses

25/04-23/05/2026 : 12.760€ / Week + VAT + Expenses

23/05-20/06/2026 : 15.000€ / Week + VAT + Expenses

20/06-25/07/2026 : 17.700€ / Week + VAT + Expenses

25/07-22/08/2026 : 19.000€ / Week + VAT + Expenses

22/08-12/09/2026 : 17.700€ / Week + VAT + Expenses

12/09-26/09/2026 : 15.000€ / Week + VAT + Expenses

26/09-07/11/2026 : 12.250€ / Week + VAT + Expenses

07/11-31/12/2026 : 9.850€ / Week + VAT + Expenses

Prices Include: Yacht , her equipment and crew of 2 (Captain & Hostess).

Plus: V.A.T 12% (subject to change without prior notice) & APA 30% of the charter fee not included in the rates.

***All charters are operating Sat - Sat, 15:00 - 09:00 , Return of the boat at its base the evening before by 18.00

***Meals on Half Board basis. The Cook/Hostess prepares daily breakfast, lunch and light snacks during the day, and up to 2 dinners per week.

Summer Base Port: Athens , Alimos Marina

Summer Operating Area: Greece

Winter Base Port: Athens , Alimos Marina

Winter Operating Area: Greece

Plus Expenses · Greece Terms

Chef Savvas's Sample Menu

BREAKFAST

Served daily: Coffee, tea, milk, fresh juice and fresh fruit platter
Greek yoghurt, honey, nuts, homemade granola
Overnight oats, cereals and peanut butter
Vanilla and chocolate cake
Sweet and salty crepes(strawberry jam, nutella, honey, blueberries, maple sypur, cheese, bacon)
Eggs (boiled eggs / fried / omelette / scrambled)
Smoked salmon, bacon, sausages and more...
Fresh toast with tsoureki (tsoureki is traditional sweet bread) with cream patisserie
Avocado toast (toasted bred, eggs, avocado)
Croissant with fillings
Greek pie with spinach and feta cheese
Kagianas (Greek scrambled eggs with tomato, feta and fresh herbs)
Plate of different cheeses and cold cuts

STARTERS

Tzatziki (greek yoghurt with cucumber and garlic
Tirokauteri (feta cheese with spiccy pepper
Fava (bean pure with caramelised onions)
Feta with honey and sesame
Kolokithokefteres (zucchini fritters with yohurt sauce / feta)
Greek Ntolmadakia (stuffed vine leafs with rice and hearbs)
Fish tartar with stawberry ★
Beef tartar with herbs and aromatics
Shrimp saganaki with feta cheese & tomato sauce with basil or Shrimp tacos
Scallops with kefir and parsley oil ★
Handmade Croissant Tart with truffle, strawberry jam, prosciutto and parmesan ★

SALADS

Traditional greek salad!
Greek Ntakos (Barley rusk, fresh tomato, feta, oregano, and 100% greek olive oil.) The classic taste of Crete!
Greek Patatosalata (potato salad)
Beetroot salad (Electric pink beetroot, yogurt and caramelised nuts)
Mediterranean pasta (cherry tomatoes, mini mozzarells, toasted pine nuts and pesto sauce)
Burrata with cherry tomatoes and burnt bacon ★
Politiki salad from Constantinoupoli (Crisp cabbage, carrots, extra virgin olive oil, lemon, and aromatic garlic)
Quinoa salad (shrimps and Japanese dressing)

MAIN COURSES

Traditional Moussakas
Traditional Pastitsio
Traditional Gemista (Stuffed vegetables with rice and tomato sauce in the oven)
Velouté soups
Pork knuckle with sweet potato purée ★
BBQ pork belly with sweet potato purée
Traditional Giouvetsi (Beef cheeks with tomato sauce and parley)
Ribeye with herbs sauce
Rissoto with wild mushrooms and truffle
Pasta with shrimps
Rogatoni with basil sauce, cherry tomatoes and feta
Pasta aglio e olio
Salmon with boiled vegetables and black garlic mayonnaise
Fish in the oven with vegetables and avgolemono (lemon-egg sauce)
Duck breast with carrot purée and red sauce ★

DESSERTS

Rice pudding créme crème brûlée with strawberry and fruits ★
Traditional Balkava
Lemon tart
Tiramisu
Lotus cheesecake
Cheesecake with strawberry jam and mint
Brownie with ice cream

★: Chef's recommendation

* Happy to discuss any food allergies or special dietary needs.
* All traditional Greek dishes can be prepared.
* Athlete diet available: high protein, low fats & carbs.
* Fresh fish from local fishermen depends on the weather and catch.

TENDER: 3.6m, 40 HP
2 standup paddleboards
Snorkeling gear
Seabob
Sea scooter
Fishing Gear

Host/Chef Savvas Demirtzoglou — Host/Chef

Savvas Demirtzoglou

Captain: George Kourniotis

George is an experienced skipper who genuinely loves life at sea and sharing the magic of the Greek islands with his guests—whether he’s sailing or running a fast, smooth day on a power boat. He’s calm, discreet, and easy to be around, with a natural “host” mindset: his goal is for everyone onboard to feel relaxed, looked after, and truly welcome, like they’re travelling with a trusted local friend. When he’s not on the helm, George enjoys exploring new places, finding small seaside tavernas, and he’ll never say no to a good plate of grilled fish with lemon, olive oil, and plenty of homemade sauces on the side. With professional skipper training, a Hellenic Coastguard Speed Boat Operator License, and internationally recognized safety certifications
(First Aid, Sea Survival, VHF), he speaks Greek and English and loves tailoring each trip to the pace, mood, and wishes of his guests.

Hostess/Chef: Savvas Demirtzoglou

Savvas is a professional restaurant chef with over six years of experience in luxury hospitality and high-end restaurant environments. Born in Thessaloniki in 1999, he holds a Culinary Arts degree and has developed his skills through structured kitchen operations in both five-star resorts and restaurants in areas of Athens, Thessaloniki and the Corfu town. He has also spend season working in the Club Med Alpe d’Huez – All-Inclusive Ski Resort in the French Alps.

He previously worked as Sous Chef at the award-winning Caban Restaurant at Sani Resort (5*), contributing to a fine dining concept recognized within the FNL awards. His culinary style is rooted in authentic Greek cuisine, highlighting fresh, seasonal ingredients and balanced flavors, while maintaining clean presentation and attention to detail. Ηe also has experience with Mediterranean and French cuisine. Of course his base is the traditional Greek cuisine.

Currently working at Exadas Yachts, Savvas adapts confidently to the demands of yacht galley operations, ensuring smooth service and consistent quality. Organized and disciplined, he maintains high hygiene standards and professional kitchen procedures at all times.

Polite, professional, and team-oriented, he brings personality and passion into his cooking while prioritizing guest satisfaction.
He is comfortable serving international clientele and delivering a relaxed yet refined dining experience on board.

In his free time, he enjoys traveling, music, and cinema.

His favorite food: Duck breast with purée and red sauce (served at EMMYS 2026)
His favorite island: Kerkira
His favorite series: The Blacklist!
His favorite time of the day: The Sunset!
His hobbies: Football, bowling and tennis!
Place he wants to visit: New York City!

20 -27 September , 2025 SPRING

Reception by Staff: Excellent!!
Yachts Condition: Excellent!!
Yachts Inventory : Excellent!!
Itinerary : Excellent!!
Crew : Excellent!!

Thank you for a fantastic week , we had an amazing experience .
Huge thanks to the crew and the boat!!!!
Great communication during the trip

David
Period September 2025
Duration 7 Days
Customer Type Friends
Travel Type Vacation/Leisure