We’ve just returned from the 2025 EMMYS and MEDYS Yacht Show in Poros and Nafplion, where we stepped onboard hundreds of charter yachts and, more importantly, tasted our way through some of the best kitchens afloat. What we found confirmed what we’ve been seeing for a while: the food game on Greece yacht charters has seriously leveled up.
This list is for the real food lovers. The ones who plan their vacations around meals. These are not just yachts with “a chef”, but floating restaurants helmed by some of the Mediterranean’s best chefs, many with Michelin-star backgrounds or fine-dining experience around the world.
Broker insight
Food is the piece of a charter people underestimate until they are on board eating three meals a day for a week. This list is ranked on the galley: chefs we have actually eaten from at shows and on inspections, from 63,500 to 139,000 euros a week. One practical note: the food itself comes out of your APA, so a serious chef costs no more than an average one, you just have to pick the right boat. These five are where we would eat.
Louis Lamprell
Charter Broker, Active CYBA Member
1. MILOS AT SEA
World-Famous Restaurant at Sea
MILOS AT SEA is not just “good food for a yacht”; it is world-class dining with a twist of storytelling deeply rooted in Greek heritage.
Five of our brokers had lunch onboard during the 2025 MEDYS show in Nafplion, and all of them agreed: For food lovers who want their Greek island-hopping to have a serious culinary focus, this is the yacht.
If you know Estiatorio Milos, the legendary restaurant in London, New York City, and Athens (founded in 1979 by Greek-born chef Costas Spiliadis in Montreal), MILOS AT SEA is the yacht version, and it’s every bit as exceptional.
Chef Nikos Kontogiannis, former head chef of Milos Athens, serves up Greek cuisine that feels like storytelling: Every single ingredient is locally sourced from Greece and comes with a story from where the chef first sampled the dish, whether it be Kea or Corfu.
MILOS AT SEA
Tasting note
I don't even like fish, but I LOVED every single thing we sampled onboard: the seabream tartare with fruit, smoked eel, caviar, and the most refined taramasalata I’ve ever tasted! The chef's attention to detail and the care he took in marrying unexpected flavours together were exceptional. I also really appreciated the fact that he heroed not only the seafood but also the true essence of what Greek cuisine is really about: fresh produce, bold flavours, and best of all, the enjoyment of eating; the closed eyes with a 'mmmmmm' after every single bite!
Marcelle Hailwax
Charter Broker
2. EVA
Home in the Galley & Cooking Lessons
EVA impressed us, not just for her speed (cruising comfortably at 22 knots), but for what’s happening in the galley. The space where the old forward master cabin used to be has been transformed into a full-beam kitchen. It can be closed off for privacy, but when open, guests are welcome to step in, chat with the chef, or even roll up their sleeves for a Greek cooking lesson.
Behind the stove is Chef Thanassis Prassas, a serious talent with roots in top-tier Greek restaurants like Athénée, Zonars, and Cavo Tagoo Mykonos. He’s also no stranger to yachts, having worked on M/Y AQUILA and M/Y BLUE SKY. Thanassis brings high-end technique with a relaxed, welcoming attitude, exactly the kind of chef you want when food is a central part of your charter.
EVA is for guests who want to go places quickly, eat exceptionally well, and enjoy the journey just as much as the destinations.
Tasting note
Honestly, that was the best meal I had at the whole show. The sea bass carpaccio and ceviche were just spot on, fresh, simple, but done really well. What made it stand out wasn’t just the food though, it was the way it was all put together and served. You could tell the crew really cared. It felt special without being over the top.'
Peter Domschke
Yacht Charter Broker, AMWAX Prime
3. BELLA STELLA
Wins 1st Place in MEDYS Chefs Competition 2025
BELLA STELLA is one of those rare classic yachts that manages to stay totally relevant. Originally built in 1987 but continuously upgraded, most recently with a full rebuild, she offers something few modern yachts can match: exceptionally spacious cabins and a deep sense of character.
The long-serving captain has been with her since 2012, and it shows in the way the yacht is maintained and run, with care, consistency, and pride.
But what really caught our attention this year is the food. Chef Ioannis Pirpiridis took 1st place in the 2025 MEDYS Chefs Competition (Category A Platinum).
The theme was “Greek Cuisine: A Gastronomic Journey Through the Years,” and he nailed it. Ioannis’s take on Greek heritage dishes was fresh, refined, and deeply rooted in tradition. On top of that, his sushi spread during the sunset cocktail session was a standout moment of the entire show.
BELLA STELLA
Tasting note
Bella Stella was such a vibe. Chef Ioannis had the crew running at full pace with a huge sushi spread and cocktails flying, Aperols, Margaritas, even icy Limoncello spritzes. The food was just excellent, no notes. And I have to say, I fell in love with the dining room. It’s so elegant without trying too hard, silver service, beautiful art, and this digital chandelier that actually looks 3D when you’re seated across the table. The whole experience felt special, but still warm. Definitely one for clients who care about good food and atmosphere.'
Yanna Pristas
Senior Charter Broker, Active CYBA Member
4. HAKUNA MATATA
Jungle Theme Meets Fine Dining
HAKUNA MATATA is what you get when a well-run yacht meets a sense of humor. Refitted every year and kept in top shape, she’s spotless inside and out. The interior mixes classic yachting comfort with bold personality: The Lion King theme, done in a charming way: cabins named after characters, fun kid-friendly twin rooms with jungle wall and cute stuffed animals, and quirky touches throughout the yacht.
But HAKUNA MATATA isn’t just a funny-themed yacht, it’s a proper luxury performer, with a cruising speed of 25 knots and a crew that works to a T.
The galley is run by Chef Dimitris Athanasopoulos, who’s got 20+ years of experience at some of Greece’s top resorts and yachts. He combines fine-dining skills with Greek tradition and a lot of heart, exactly what you want on a charter. His style is an elegant Mediterranean blend with modern twists, with elegant plating and a wonderful use of colors.
Tasting note
You walk in thinking the Lion King stuff is a gimmick, and you leave thinking it’s genius. The food was high-end restaurant-level good. Clean, fresh, and clever, especially the tuna tartare starter and the sea bass.'
John Boullin
Charter Broker
5. ANKA
Diverse Diets, Unified Praise, Impressed All Around
Three of our brokers, including myself, had the chance to join a full FAM trip, spending two nights onboard ANKA and getting the full experience: three breakfasts, two lunches, and two dinners.
I’m vegan, so the chef had to balance dietary needs without compromising the overall menu, and she nailed it. Every guest got a dish tailored to them, without anyone feeling like they missed out.
Chef Viktoriia Shcherbakova is a star. With a strong background in gastronomy and yacht hospitality, she manages to combine creativity with absolute precision. Her ability to adapt meals without cutting corners is rare, and the food was exceptional from start to finish.
We had everything from a classic Greek meze lunch to a full sushi dinner, and the presentation was as impressive as the flavor. The beetroot “labyrinth,” the chicken skewers, and a marinated mushroom dish had everyone asking to meet the chef on the spot.
Tasting note
The best vegan food I’ve ever had on a yacht, and that’s not even the half of it. John and Peter (who went the full carnivore route) were just as impressed. ANKA is an easy recommendation for any charter group that values food, flexibility, and a really warm and homely service experience.'
Klara Braga Jakobsen
Broker Assistant
