Sarah and I toured Alena at the EMMYS Yacht Show in Poros, and it didn’t take long to see why this 67-foot Fontaine Pajot is such a smart choice. Brand-new boat, three professional crew, a foredeck jacuzzi, and plenty of water toys—all at a price point that feels like serious value for money.
Captain Svetlin walked us through everything, from clever cabin storage to the yacht’s new generators, which he proudly described as “so quiet you can sleep in total peace and quiet.” And he wasn’t kidding—this boat runs smoothly without that constant hum you usually get on yachts.
But what really pushes Alena into “this is a great deal” territory is the food. Chef Everest is a fine-dining-level talent, the kind you’d usually expect on a much higher-end charter. With 7 years of professional kitchen experience, including hotel restaurants and challenging yacht galleys, he’s nailed the balance between flavor, presentation, and personalization. He’s big on fresh, high-quality ingredients, adapts menus to guests’ preferences without fuss, and mentors junior chefs when he’s not plating up restaurant-worthy dishes at sea.
If you’re after a yacht that delivers high standards without the high-end price tag, Alena ticks the boxes. It’s spacious, quiet, well-equipped, and serves up an impressive dining experience to match. Definitely one to keep on your radar.
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.
Accommodation
1 Owner's suite with double bed (size between queen and king bed) and private bathroom.3 Double cabins with queen beds, all with private bathrooms.
What is the cabin arrangement of ALENA?
- 4 VIP cabins
ALENA
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Weekly price: €34,000 - €48,000
Low Season | High Season
- Length: 67'
- # 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 96,000EUR | 13,600EUR to 28,800EUR | 8,160EUR to 11,520EUR | 89,760EUR to 136,320EUR | Discounts outside the main season are common. | |
| 7 day charter | 34,000EUR to 48,000EUR | 6,800EUR to 14,400EUR | 4,080EUR to 5,760EUR | 44,880EUR to 68,160EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 17,000EUR to 24,000EUR | 3,400EUR to 7,200EUR | 2,040EUR to 2,880EUR | 22,440EUR to 34,080EUR | 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: EUR48,000
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
1 safe in master bedroom
4 pillows per cabin
AC in every cabin
TV in the saloon
Hydraulic Platform
BBQ
Crew
Captain
Chef
Deckhand / Steward
Captain: Svetlin Karadzhov
Uses race and event sailing experience to handle changing conditions and keep passages controlled. Focuses on safety while guiding cruising around the Greek waters.
- Born in 1987 in Varna, Bulgaria
- Bulgarian nationality
- Languages: Greek, English, Bulgarian
Brings 7 years of kitchen experience across fine dining, hotels, and yacht galleys to keep meals precise and consistent at sea. Adapts menus to guest preferences and current culinary trends.
- Greek nationality
- 7 years in the culinary field
- Experience in fine dining restaurants, hotel kitchens, and yacht galleys
Supports deck operations and keeps exterior areas ready for swimming stops and water time. Uses hospitality experience as a waiter to keep service moving for guests throughout the day.
- 4 years working on privately owned yachts as a day worker and deckhand
- Sailing certificate (up to 24m) - Hellenic Offshore Racing Club
- Speedboat operator license (up to 24m)
- Communicates in English and Greek
Menu
- 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
- Cherry Tomato Salad – basil oil, herbs, mizithra cheese mousse, bread tuile
- Green Pea Fava – truffle oil, egg yolk, prosciutto crisp, herbs
- Iberico Chop – eggplant purée with tahini and smoked Metsovone, tamarind paste, balsamic sauce
Day 2
- Burrata – cherry tomato, strawberry, vinegar syrup
- Tarama – squid ink bread, pickle beetroot
- "Gemista" Risotto – feta mousse, parmesan tuile, roasted tomato
Day 3
- Greek Salad – feta cheese, carob, capers
- Fried Chicken – miso-mirin glaze
- Gnocchi – tomato sauce, basil oil
Day 4
- Quinoa, citrus vinaigrette, cherry tomato, smoked salmon
- Grilled Calamari – tomato, pesto, baby rocket
- Deconstructed Pastitsio – beef, cannelloni pasta, béchamel, parmesan
Day 5
- Mix leaves, orange popsicle, Stamnotiri cheese, carrot pickle
- Shrimp Ceviche – tarragon, jalapenos, green apple, rice cracker
- Lamb Shank – fricassee sauce, asparagus, notch weeds
Day 6
- Bean Salad – spicy vinaigrette, herbs
- Tzatziki Avocado – chili, bottarga powder, tuile
- Risotto – red pepper, orange, star anise, balsamic vinegar, cream cheese
Day 7
- Corn and red pepper, pickle syrup, chili, herbs
- Puffed Pie – soft cheese, fig and caper paste
- Giouvetsi – saffron, dashi, shrimp, tarragon, mussels
Day 1
- Broccoli, ponzu, sunflower seeds, orange fillets
- Ceviche Sea Bass – leche de tigre, chili, corn, mango
- Seared Scallops – avgolemono sauce, tarama curry, broccoli, red herring eggs, cauliflower purée
Day 2
- Orange, olives, onion, vinegar, pickle syrup
- Fava Croquettes – onion mousse, herb oil
- Sea Bass – garlic sauce, stingray, lemon jelly, squid ink tuile
Day 3
- Roast cabbage, soy sauce, garlic, chilly mayonnaise
- Shrimps – shrimp mayonnaise with miso, lime and mirin, tarragon
- Pork Belly – jus sauce, carrot purée with star anise and thyme, asparagus, caramelized salty hazelnut
Day 4
- Mojito "olive"
- Fried Spinach Pie – feta cream
- Chicken – miso-mirin-royal dates, thyme demi-glace, potato chips
Day 5
- Greek Salad Popsicle
- Tartlet – butter, bottarga, white chocolate, lime, lemon
- Octopus – lentils salad, tarama, kimchi, balsamic glaze
- Steamed Monkfish – dashi, honey, ajo blanco sauce, almond crumble
Day 6
- Caramel, Foigrass with hazelnut and cherry
- Salmon – Thai aromas jelly, soy jelly, wasabi mayonnaise, pickled ginger
- Lamb – vanilla sauce, parsnip purée, king oyster mushroom, herb crumble
Day 7
- Steamed Mussels – white wine, garlic, herbs
- Sushi Roll – sea bass, asparagus, spicy mayonnaise, hoisine
- Hake "Skordalia" – gnocchi, crumble
Day 1
- Panna Cotta
- Souffle Chocolate
Day 2
- Tiramisu
- Millefeuille
Day 3
- Profiterole
- Fondant
Day 4
- Rice pudding
- Chocolate Mousse
Day 5
- Lemon curd
- Choux Banoffee
Day 6
- Flexible Choco
- Deconstructed Galaktoboureko
Day 7
- Namelaka Chocolate
- Macarons "Melomakarono"
No snack items were provided in the source menu.
Chef’s Style & Influences
Greek foundations with modern plating, plus Asian accents like miso, ponzu, and dashi.
Reviews
Gallery
