ALENA Yacht Description
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On-deck Jacuzzi:
Relax in the stylish Jacuzzi on the foredeck, perfect for romantic sunsets or social chill sessions. -
Wide Flybridge with Sunpads & Dining:
Spacious 32m² flybridge offers sunbathing, dining, and panoramic sea views—great for family fun or cocktails. -
Premium Water Toys including 3 Seabobs and Wakeboard:
Guests enjoy top-tier Seabobs to explore underwater, plus kayaks, paddleboards, wakeboard, towable toys for nonstop water fun.
Foredeck jacuzzi. 32m² flybridge. 36m² cockpit. ALENA is a 2023 Fountaine Pajot Power 67 that basically answers the question: “What if the hotel was the destination?” The deck plan is built around usable space – huge sunken foredeck lounge with hot tub, full‑beam aft cockpit that slides straight into the salon, and a massive flybridge for shaded dining, sunpads, and long-range people‑watching.
Real-world value: ALENA sleeps 8 guests in 4 queen cabins, including a large owner’s suite with private bathroom and dressing area, run by a 3‑person professional crew. This is a power cat, so you get stability, volume, and efficient cruising, not just pretty renderings.
Why pick ALENA over the next 67-footer on your screen? Because the “toys” page is not decorative: Highfield tender with 70hp, Seabobs, SUPs, kayaks, waterskis, wakeboard, towables, plus a big hydraulic swim platform that turns the stern into a beach club instead of a loading dock. The layout and volume are designed so eight adults can actually spread out and ignore each other in comfort, then regroup where it matters: flybridge, cockpit, or in the jacuzzi with a drink that magically appears from the crew.
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?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Owner's Suite | Double bed (between queen and king size) | Private en-suite bathroom | Yes, AC in every cabin (Full AC) |
| Guest Cabin 1 | Queen size bed | En-suite bathroom | Yes, AC in every cabin (Full AC) |
| Guest Cabin 2 | Queen size bed | En-suite bathroom | Yes, AC in every cabin (Full AC) |
| Guest Cabin 3 | Queen size bed | En-suite bathroom | Yes, AC in every cabin (Full AC) |
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
Related Videos
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
| Toy | description |
|---|---|
| Tender - Highfield 4.60 with 70 HP | T/T Highfield 4.60 with 70 HP used for guest transfers and towing toys. |
| Seabobs | 2 Seabobs for powered underwater and surface riding. |
| Standup Paddleboards (SUP) | 2 SUPs for stand-up paddling. |
| Kayaks | 2 kayaks for paddling. |
| Adult waterskis | 1 set of adult waterskis for skiing behind the tender. |
| Wakeboard | Wakeboard for riding behind the tender. |
| Towable tube / towable toys | Towable inflatable(s) for being towed behind the tender. |
| Snorkeling gear | Snorkeling gear with masks, snorkels, and fins for guests. |
| Flippers | Flippers for use with snorkeling. |
| Floating noodles | Floating noodles for relaxed play and support in the water. |
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
He runs Alena like a tight, calm operation, reading Greek waters fast and keeping the ride smooth when the sea turns rough. Guests feel it in the way he plans every passage: clean, precise, no drama, just more time at anchor where it’s quiet and blue.
- Born 1987, Varna, Bulgaria.
- Master’s degree in Management; Bachelor’s in Economics & Business Management.
- Extensive race and event sailing background in varied conditions.
- Languages: Bulgarian, English, Greek.
Everest turns the galley into a quiet engine of flavor, dropping restaurant-level plates in front of you while the bay sits flat and silver outside. He reads the table fast, then retools menus on the fly so every course hits how you like to eat, not how a template says you should.
- Greek chef with 7+ years of professional culinary experience.
- Background across fine dining restaurants, hotels, and yacht galleys.
- Experienced trainer and mentor of junior kitchen staff.
- Strong focus on fresh, high-quality ingredients and precision techniques.
Odysseas keeps the decks sharp and the service effortless, sliding from lines to latte without missing a beat. He’s tuned in to the mood on board, catching what you need before you say it and keeping every swim, toy run, and line handling move tight and controlled.
- 4 years’ experience as day worker and deckhand on private yachts.
- Undergraduate at Harokopio University of Athens (Environment, Geography & Applied Economics).
- Sailing certificate up to 24m (Hellenic Offshore Racing Club).
- Speedboat operator license up to 24m; hospitality background in Lemnos and Athens.
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
- 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.
- 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.
- Greek Salad, Feta Cheese, Carob, Capers.
- Fried Chicken, Miso-Mirin Glaze
- Gnocchi with Tomato Sauce, Basil oil.
- Quinoa, Citrus Vinaigrette, Cherry Tomato, Smoked Salmon.
- Grilled Calamari, Tomato, Pesto, Baby Rocket.
- Deconstructed Pastitsio, Beef, Cannelloni Pasta, Bechamel, and Parmesan.
- 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.
- 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.
- Corn and Red Pepper, Pickle Syrup, Chili, Herbs.
- Puffed Pie with Soft Cheese, Fig and Caper Paste.
- Giouvetsi, Saffron, Dashi, Shrimp, Tarragon, Mussels.
- Broccoli, Ponzu, Sunflower seeds, Orange fillets.
- Ceviche Sea bass, leche de tigre, chili, Corn and Mango.
- Seared Scallops, Avgolemono Sauce, Tarama Curry, Broccoli, Red Herring Eggs, Cauliflower Puree.
- 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.
- 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.
- Mojito "olive"
- Fried Spinach Pie with Feta Cream
- Chicken with Miso-Mirin-Royal Dates, Demi-Glace Sauce infused Thyme, Potato Chips.
- 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.
- 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.
- Steamed Mussels, White Wine, Garlic, Herbs.
- Sushi Roll, Sea bass, Asparagus, Spicy Mayonnaise, Hoisine.
- Hake "Skordalia" with Gnocchi and Crumble.
- Panna Cotta
- Millefeuille
- Profiterole
- Rice pudding
- Lemon curd
- Choux Banoffee
- Deconstructed Galaktoboureko
- Namelaka Chocolate
- Macarons “Melomakarono”
- Souffle Chocolate
- Tiramisu
- Fondant
- Chocolate Mousse
- Flexible Choco
The chef, Everest, brings seven years of diverse culinary experience, emphasizing fresh, high-quality ingredients and precision, continuously evolving to provide the best onboard dining experience.
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