Top 5 Charter Yachts in Greece for Serious Foodies (Tried & Tested)

MILOS AT SEA is a floating Greek fine-dining experience. 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.

Milos at Sea quickly climbed to the top of our food-focused shortlist—and for good reason. Five of our brokers had lunch onboard during the 2025 MEDYS show in Nafplion, and all of them agreed: this is the number one Greek yacht for serious foodies.

Chef Nikos Kontogiannis, former head chef of Milos Athens, serves up elevated Greek cuisine that feels like storytelling: seabream tartare with fruit, smoked eel, caviar, and the most refined taramasalata we’ve tasted.

This is not just “good food for a yacht” — it’s world-class dining, plated to perfection and deeply rooted in heritage. For food lovers who want their Greek island-hopping with a serious culinary edge, this is the one.

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.

Bella Stella is one of those rare classic yachts that manages to feel both timeless and 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 coveted Category A Platinum at the 2025 MEDYS Chef Competition. 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.

HAKUNA MATATA is what you get when a well-run yacht meets a sense of humor—and some serious culinary talent. Refitted every year and kept in top shape, she’s spotless inside and out. The interior mixes classic yachting comfort with bold personality. Think The Lion King theme, but elevated: cabins named after characters, fun kid-friendly twin rooms, and quirky touches throughout. But this isn’t just a theme yacht—it’s a proper luxury experience, with a cruising speed of 25 knots and a crew that delivers.

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 skill with Greek roots and a lot of heart—exactly what you want on a charter. His style is elegant Mediterranean with modern twists, plated to perfection but never overworked.

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.