OPERA Yacht Description
OPERA... a vessel constructed by one of the largest Italian companies, CANTIERI DI PISA. The classic beauty, simple yet elegant decoration, combined with its absolute modernity, will offer you unique moments of relaxation and luxury during your vacation.
Accommodation
1 Master Cabin with Queen size bed (163cm x 200cm) – 15sq. cabin (without the bathroom).1 VIP Cabin with Double bed (153cm x 200cm) – 7 sq. cabin (without the bathroom).
2 Twin Cabins with 2 single beds each (80cm x 197cm) – 6 sq. cabin (without the bathroom).
All cabins with en-suite facilities.
What is the cabin arrangement of OPERA?
- 1 VIP cabin
- 1 Double cabin
- 2 Twin cabins
OPERA
-
Weekly price: €25,000 - €28,000
Low Season | High Season
- Length: 78'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 4
- Builder: Cantieri di Pisa, Italy
- Consumption: 450 Litres/Hr
- Cruising Speed: 20
- Max. Speed: 24
- Built Year: 1994
- Refit: 2023
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 motor yacht like OPERA, the expected APA is 25% to 40% of the charter price (€6,250 - €10,000), making the charter cost €31,250 to €35,000. 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.
OPERA 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 | 50,000EUR to 56,000EUR | 10,000EUR to 16,800EUR | 6,000EUR to 6,720EUR | 66,000EUR to 79,520EUR | Discounts outside the main season are common. | |
| 7 day charter | 25,000EUR to 28,000EUR | 5,000EUR to 8,400EUR | 3,000EUR to 3,360EUR | 33,000EUR to 39,760EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 12,500EUR to 14,000EUR | 2,500EUR to 4,200EUR | 1,500EUR to 1,680EUR | 16,500EUR to 19,880EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 25,000EUR / 6 * 3 days = 12,500EUR |
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: EUR25,000
High season rate: EUR28,000
2026 Charter Rates:
High Season Rate (July & August): 28,000 EUR / Week + VAT + Expenses
Low Season Rate (Rest months): 25,000 EUR / Week + VAT + Expenses
V.A.T 12% (subject to change without prior notice) & APA 40% of the charter fee not included in the rates2026 Charter Rates:
High Season Rate (July & August): 28,000 EUR / Week + VAT + Expenses
Low Season Rate (Rest months): 25,000 EUR / Week + VAT + Expenses
V.A.T 12% (subject to change without prior notice) & APA 40% of the charter fee not included in the rates
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Mini bar in Flybridge
Sunbeds
Wine refrigerator in the Main Deck
Mini bar in the Master Cabin
PlayStation
Crew
Captain
Chef
Stewardess
Deckhand
Captain: Christos Moraitis
Runs safe passages and manages onboard operations so plans stay on time. Communicates clearly in Greek and English for straightforward coordination during the charter.
- Greek nationality
- Languages: Greek (native), English (fluent)
Cooks with a focus on seasonal, local ingredients, keeping meals aligned with the cruising area. Covers a range of cuisines and accommodates dietary requests.
- Greek nationality; from Crete
- 10+ years culinary experience across restaurants, hotels, and yachts
- Pastry background including work in a Michelin-starred restaurant
- Experience in Sifnos, Santorini, Crete, and Mykonos
Keeps the interior organized and service running to schedule, with a strong focus on hygiene standards. Supports mixed-language groups with fluent English and Russian.
- Languages: Greek (native), English (fluent), Russian (fluent)
- Stewardess with many years of experience
Supports deck operations and water time with training in lifeguarding and diving, helping keep activities controlled. Brings broad language coverage for day-to-day coordination ashore and onboard.
- Educational background in lifeguarding, diving, and customer service
- Languages: English, Greek, German, French; basic Italian
Menu
Breakfast
- Yogurt Blinis
- Crêpes
- Pancakes
- Yorkshire Pudding
- Sweet Pastries
- Croissants
- Ganache
- Eggs
- Cereals
- Yogurt
Lunch
- Chicken Souvlaki with tzatziki, roasted potatoes, pickled onions, corn pita bread, served with Greek salad
- Traditional Pastitsio served with a Verde salad and tempura-crusted vegetables
- Surf & Turf – beef fillets and shrimp with carne asada sauce, squash, and a veggie noodle crudo salad
- Marinated Lamb Fillets (thinly sliced) for lamb gyros, served with pita or tortilla, smoky cheese sauce, pickled onions, and shredded green leaf salad
- Classic Moussaka with garden salad
- Beef Fillets with Italian provolone and green peppercorn-infused sauce, served with Caprese salad
- Slow-Roasted Lamb Shank with vegetable couscous and arugula salad
Dinner
- Octopus with red wine reduction and celeriac root purée
- Sea Bass with roasted vegetables and “Ladolemono” velouté sauce
- Slow-Cooked Calamari in white wine and garlic sauce, served with polenta
- Grilled Sea Bream with herb de Provence-scented bulgur wheat
- Salmon with truffle oil-infused hummus
- Shrimp Pasta with homemade bisque
- Tuna Tataki
Accompaniments
- Saganaki
- Spinach Pie
- Leek Pie
- Dolmades (stuffed vine leaves)
- Artisanal Cheese Board
- Cold Cut Board
- Stuffed Kataifi with cheese and marmalade
- Pan-Seared Talagani Cheese with marmalade
- Crusted Feta with chili-infused honey
- Bruschettas
- Traditional Greek Fava
- Marinated Beetroot Salad
- Aubergine & Zucchini Tempura Crisps
- Smoked Aubergine Salad
- Stuffed Peppers with ricotta-garlic filling
- Greek Dakos
Desserts
- Tiramisu
- Panna Cotta
- Chocolate Tart
- Chocolate Mousse
- Burnt Basque Cheesecake
- Lemon Posset
Reviews
