ALENA Yacht Description
Step aboard M/Y Alena, a Fountaine Pajot Power 67, where luxury meets performance in perfect harmony. Cruising on Alena is like staying at a floating five-star resort, with every detail designed to elevate your experience to the highest level of sophistication.
Built for both long-distance adventures and serene coastal escapes, Alena is the ideal choice for extended voyages, special occasions and elegant dinners at anchor. Her sleek, rounded asymmetrical lines embody both refined beauty and bold power, while her expansive spaces invite guests to relax in total comfort.
The 36m² aft cockpit opens seamlessly into the saloon, creating a vast indoor-outdoor living area perfect for entertaining or unwinding. The 32m² flybridge offers breathtaking views and features generous lounging and dining spaces — ideal for sunset cocktails or alfresco dining under the stars. At the bow, guests can indulge in pure relaxation in the front lounge with the Jacuzzi, the ultimate spot for sea breeze serenity. Inside, Alena’s modern and elegant interior is both luxurious and welcoming, with a galley-down layout that maximizes space in the saloon, creating a bright and comfortable atmosphere reminiscent of a contemporary home. Large panoramic windows flood the space with natural light and offer endless views of the sea.
Accommodation aboard Alena includes 4 beautifully appointed cabins for up to 8 guests: A magnificent 22m² Owner’s Suite featuring a private dressing room and an Italian-style bathroom with dual washbasins. Three elegant queen cabins, each with its own en-suite bathroom and thoughtful design touches that blend comfort and style.
A dedicated crew of three provides exceptional service with warmth, professionalism, and harmony, ensuring a smooth and unforgettable journey from start to finish.
Alena’s excellence has also been recognized on the international stage:
🥉 3rd Place, Diamond Category – Chef Competition, EMMYS 2024
Combining innovative design, unmatched comfort, and first-class hospitality, M/Y Alena promises a truly exceptional charter experience — where every moment at sea feels like the finest luxury retreat.
Offered by DMA Yachting, the impressive charter yacht ALENA is a 64 ft power catamaran featuring a hot tub. The promiment features of ALENA are her absolute comfort and inviting socializing areas. ALENA spends the summer and winter season in Greece. She was constructed by the well-known ship builder Fountaine Pajot in 2023. The spacious yacht layout features 4 large cabins and easily accommodates a group of 8 guests.
ALENA is introduced primarily as a power catamaran. The central space of the yacht is the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and that's where most of the delicious meals are served. The fascinating cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes supply a sunny feeling, with the option for darkness and privacy.
The motor yacht features Cummins 17kVA Solar panels 3 kwa engines .
Accommodation
1 Owner's suite with double bed (size between queen and king bed) and private bathroom.3 Double cabins with queen beds and 3 bathrooms.
What is the cabin arrangement of ALENA?
- 4 VIP cabins
ALENA
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Weekly price: €34,000 - €47,000
Low Season | High Season
- Length: 64'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: Fountaine Pajot
- Consumption: 200 Litres/Hr
- Cruising Speed: 16
- Max. Speed: 20
- Built Year: 2023
- Turnaround: 24 hours
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Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a power catamaran like ALENA, the expected APA is 20% to 35% of the charter price (€6,800 - €11,900), making the charter cost €40,800 to €45,900. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
ALENA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 12%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 68,000EUR to 94,000EUR | 13,600EUR to 28,200EUR | 8,160EUR to 11,280EUR | 89,760EUR to 133,480EUR | Discounts outside the main season are common. | |
| 7 day charter | 34,000EUR to 47,000EUR | 6,800EUR to 14,100EUR | 4,080EUR to 5,640EUR | 44,880EUR to 66,740EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 17,000EUR to 23,500EUR | 3,400EUR to 7,050EUR | 2,040EUR to 2,820EUR | 22,440EUR to 33,370EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 34,000EUR / 6 * 3 days = 17,000EUR |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: EUR34,000
High season rate: EUR47,000
Period A (July-August) EURO 48000/week
Period B (June - Sept) EURO 43000/week
Period C (October - May) EURO 34000/week
Plus 6,5% VAT + APA 25%
Charters for less than a week are only available upon request and the weekly rate is divided by 6
Ιf the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT.
Relocation Fees:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.Period A (July-August) EURO 48000/week
Period B (June - Sept) EURO 43000/week
Period C (October - May) EURO 34000/week
Plus 6,5% VAT + APA 25%
Charters for less than a week are only available upon request and the weekly rate is divided by 6
Ιf the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT.
Relocation Fees:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Printer
Fishing
Green Initiatives
Water Sports
Other Entertainment
1 Owner's suite with double bed (size between queen and king bed) and private bathroom.
3 Double cabins with queen beds and 3 bathrooms.
Shampoo, conditioner, soap, shower gel, Body lotion (Apivita)
Sunscreen provided
Hairdryers in every cabin
Washing machine/ dryer (light laundry)
Bathrobes for each guest
Pillows on each bed
1 safe in master bedroom
AC in every cabin
TV in the salloon
Hydraulic Platform
Crew
Captain
Chef
Deckhand / Steward
Captain: Svetlin Karadzhov
Captain: Svetlin Karadzhov
Born in 1987 in Varna, Bulgaria, Svetlin boasts a master's degree in Management and a bachelor's degree in Economics and Business Management. Although his professional background is rooted in sales, his true passion lies in sailing.
Svetlin honed his sailing skills through active participation in races and various sailing-related events, acquiring the expertise needed to navigate challenging conditions. As a Captain, he offers a fresh perspective on the yachting domain, having sailed a diverse array of vessels. His extensive experience, coupled with a high level of professionalism and a strong commitment to safety, sets him apart.
Known for his amiable and outgoing personality, Svetlin is always ready to assist. He places a strong emphasis on providing top-notch care to guests, ensuring they have an unforgettable experience exploring the Greek Waters under his guidance.
Languages: Bulgarian, English.
Chef: Everest Brachimi
The past 7 years have been a time of learning, growth, and development in the culinary arts for talented chef Everest! He has honed his skills in various cuisines and techniques and has gained experience working in a variety of settings, from fine dining restaurants to fast-paced hotel kitchens and small challenging yacht galleys.
He has also had the opportunity to work with highly experienced and talented chefs, where he learned the importance of using fresh and high-quality ingredients, as well as the value of precision and consistency in his cooking. In addition to his work in the kitchen, he has also taken on leadership roles, such as training and mentoring junior chefs and managing kitchen staff.
He is familiar with the latest culinary trends and developments, is able to adapt his menu to different guest preferences and is continually looking to improve and evolve his skills and techniques to provide the best dining experience for his guests on board! He is excited to further continue to grow and develop in his field as a yacht chef on Alena and is grateful for the challenges and rewards the yacht industry and the personal guest feedback brings with it.
Deckhand/Stew : Odysseas Manesis
Odysseas is an undergraduate student at the Harokopio University of Athens, studying in the School of Environment, Geography and Applied Economics with a keen interest in sailing. For the past 4 years he has worked in privately owned yachts as a Day worker and Deckhand, where he was given the opportunity to hone his skills in maintaining exterior spaces and handling deck operations. He is a holder of Sailing certificate (up to 24m) from Hellenic Offshore Racing Club and Speedboat operator license (up to 24m). In the past he has also gained extensive experience in hospitality as a waiter, working in the tourist industry on the island of Lemnos and in various Clubs and coffee shops in Athens. He is adaptable, motivated, and used to being part of an efficient team. An excellent communicator and active listener in both English and Greek, he is able to provide outstanding guest services on board Alena.
Menu
Breakfast
Tea
Coffee
Milk: coconut, almond, soya, cow, goat
Variety of Breads
Variety of Croissants
Spreads & Jams: Strawberry, berries, apricot, orange, lotus with vanilla, Greek Honey (Pop), Chocolate praline
Variety of Cereal
Juices
Cold Meat platter & Cold Cheese platter
Eggs
Greek Yogurt
Nuts & Dried fruits
Day 1
Lunch
Cherry Tomato Salad with Basil Oil, Herbs, Mizithra Cheese mousse, and Bread Tuile.
Green Pea Fava with truffle oil, Egg yolk, Prosciutto Crisp, and Herbs.
Iberico Chop with Eggplant puree infused with Tahini and Smoked Cheese Metsovone, Tamarind Paste, and Balsamic Sauce.
Panna Cotta
Dinner
Broccoli, Ponzu, Sunflower seeds, Orange fillets.
Ceviche Sea bass, leche de tigre, chilli, Corn and Mango.
Seared Scallops, Avgolemono Sauce, Tarama Curry, Broccoli, Red Herring Eggs, Cauliflower Puree.
Souffle Chocolate
Day 2
Lunch
Burrata with Cherry Tomato, Strawberry, and Vinegar Syrup.
Tarama with Squid ink Bread and Pickle Beetroot.
"Gemista" Risotto with Feta Mousse, Parmesan Tuile, and Roasted Tomato.
Tiramisu
Dinner
Orange, olives, onion, vinegar, and pickle syrup.
Fava Croquettes with Onion Mousse and Herb Oil.
Sea bass with Garlic Sauce, Stingray, Lemon Jelly, Squid ink Tuile.
Millefeuille
Day 3
Lunch
Greek Salad, Feta Cheese, Carob, Capers.
Fried Chicken, Miso-Mirin Glaze
Gnocchi with Tomato Sauce, Basil oil.
Profiterole
Dinner
Roast Cabbage, Soy Sauce, Garlic, Chilly Mayonnaise.
Shrimps, Shrimp Mayonnaise with Miso, Lime and Mirin, and Tarragon.
Pork Belly with Jus Sauce, Carrot puree infused Star anise and Thyme, Asparagus, and caramelized salty Hazelnut.
Fondant
Day 4
Lunch
Quinoa, Citrus Vinaigrette, Cherry Tomato, Smoked Salmon.
Grilled Calamari, Tomato, Pesto, Baby Rocket.
Deconstructed Pastitsio, Beef, Cannelloni Pasta, Bechamel, and Parmesan.
Rice pudding
Dinner
Mojito "olive"
Fried Spinach Pie with Feta Cream
Chicken with Miso-Mirin-Royal Dates, Demi-Glace Sauce infused Thyme, Potato Chips.
Chocolate Mousse
Day 5
Lunch
Mix Leaves, Orange popsicle, Stamnotiri Cheese, and Carrot Pickle.
Shrimp Ceviche with Tarragon, Jalapenos, Green Apple, and Rice Cracker.
Lamb Shank, Fricassee Sauce, Asparagus, Notch weeds.
Lemon curd
Dinner
Greek Salad Popsicle.
Tartlet with Butter, Bottarga, White Chocolate, Lime, and Lemon.
Octopus, lentils salad, Tarama, Kimchi, Balsamic Glaze.
Steamed Monkfish in Dashi, Honey, Ajo Blanco Sauce, and Almond Crumble.
Choux Banoffee
Day 6
Lunch
Bean Salad with Spicy Vinaigrette and Herbs.
Tzatziki Avocado, Chili, Bottarga Powder, Tuile.
Risotto with Red Pepper, Orange, Star anise, Balsamic vinegar, and Cream Cheese.
Flexible Choco
Dinner
Caramel, Foigrass with Hazelnut and Cherry.
Salmon, Thai Aromas Jelly, Soy Jelly, Wasabi Mayonnaise, Pickled Ginger.
Lamb with Vanilla Sauce, Parsnip Puree, King Oyster Mushroom, and Herb Crumble.
Deconstructed Galaktoboureko
Day 7
Lunch
Corn and Red Pepper, Pickle Syrup, Chili, Herbs.
Puffed Pie with Soft Cheese, Fig and Caper Paste.
Giouvetsi, Saffron, Dashi, Shrimp, Tarragon, Mussels.
Namelaka Chocolate
Dinner
Steamed Mussels, White Wine, Garlic, Herbs.
Sushi Roll, Sea bass, Asparagus, Spicy Mayonnaise, Hoisine.
Hake "Skordalia" with Gnocchi and Crumble.
Macarons "Melomakarono"
Reviews
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