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ARKTOS Yacht Description

M/S ARKTOS is a 42m (137ft) classic schooner motor sailer that blends traditional craftsmanship with modern comfort. With two elegant masts and more than 840m² of sail, she offers a truly authentic and smooth sailing experience, supported by full modern navigation systems and high-speed Internet.

ARKTOS accommodates 10–11 guests in five beautifully appointed cabins, each with an en suite bathroom, including one Full-beam Master Suite with walk-in closet, desk, and mini-fridge, 2 VIP double cabins, 1 twin cabin, and 1 twin cabin with a Pullman berth. All staterooms feature Smart TVs, Bluetooth speakers, mini-fridges, and safes. Refined wood accents and soft olive tones create a warm, elegant atmosphere.

The spacious aft deck is ideal for lounging, dining, and relaxing in privacy, while the fore deck offers sunbeds and uninterrupted sea views. Inside, the inviting salon includes plush seating, a writing desk, and a bar lounge. A light interior refresh for 2026 maintains her timeless yet contemporary feel.

Known for her steady and elegant performance, ARKTOS combines heritage and comfort, with expansive outdoor areas perfect for dining, socializing, or simply enjoying panoramic views of the Greek seas.

A selection of water toys and sports equipment is available, with the crew ready to arrange a personalized and memorable experience.

Accommodation

11 Guests in 5 Cabins. 3 Double cabins and 2 Twin cabins. One triple cabin. All with private facilities.
All cabins have Smart Tv’s, individual BT speakers, a safe and mini fridges. No mini fridge in one of the twin cabins due to space.

What is the cabin arrangement of ARKTOS?

  • 3 Double cabins
  • 2 Twin cabins
  • 1 Pullman cabin

ARKTOS

Aft Deck
Aft Deck
  • Weekly price:
    €38,000 - €42,000

    Low Season | High Season

  • Length: 137'
  • # of Guests: 11
  • # of Cabins: 5
  • # of Crew: 6
  • Builder: Custom Gulet-Motor Sailor
  • Consumption: 200 Litres/Hr
  • Cruising Speed: 10
  • Max. Speed: 12
  • Built Year: 2004
  • Refit: 2025
  • Turnaround: 24 hours
Master Cabin
Master Cabin

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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 sailboat like ARKTOS, the expected APA is 15% to 30% of the charter price (€5,700 - €11,400), making the charter cost €43,700 to €49,400. 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.

ARKTOS 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 76,000EUR to 84,000EUR 15,200EUR to 25,200EUR 9,120EUR to 10,080EUR 100,320EUR to 119,280EUR Discounts outside the main season are common.
7 day charter 38,000EUR to 42,000EUR 7,600EUR to 12,600EUR 4,560EUR to 5,040EUR 50,160EUR to 59,640EUR Standard charter rate, base for all calculations.
3 day charter 19,000EUR to 21,000EUR 3,800EUR to 6,300EUR 2,280EUR to 2,520EUR 25,080EUR to 29,820EUR The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
38,000EUR / 6 * 3 days = 19,000EUR

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: EUR38,000

High season rate: EUR42,000

CHARTER RATES 2026
High Season: Euro 42000/week (June 15th to Sept 15th)
Low Season: EURO 38000/week (rest months)
+ VAT 6,5% + APA 30% (up to 8 guests) or 35% (up to 11 guests)

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT. CHARTER RATES 2026
High Season: Euro 42000/week (June 15th to Sept 15th)
Low Season: EURO 38000/week (rest months)
+ VAT 6,5% + APA 30% (up to 8 guests) or 35% (up to 11 guests)

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT.

ARKTOS Yacht Charter Locations

Summer Season

Winter Season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Water Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Yes
Board Games: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: Yes

Specifications

Tube:
Guests: 11
Maxspeed: 12
Draft: 4.20
Cruising Speed: 10
Helipad: No
Ac: Full
Ac Night:
Built: 2004
Turnaround: 24 hours
Cabins: 5
King:
Queen:
Double: 3
Single:
Twin: 2
Pullman: 1
Showers: 5
Basins: 5
Heads:
Electric Heads: 5
Jacuzzi: No

Features

BBQ: 0
AC: Full
Generator: Yes
Internet: Onboard WIFI
Cruising Speed: 10
Max Speed: 12

Layout

Layout of ARKTOS

More Specifications

Flag: Greek
Homeport: Marina Nea Peramos, Athens
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Communication: WiFi connection
4/5G Internet
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: Oceanic 5.60
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 75 HP
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard:
Seabob: No
Sea Scooter: No

Other Entertainment

Bathroom amenities
Movies library with projector
Music library
Outdoor sound system
TV in saloon and all cabins

Crew

Captain: TBA

Captain: TBA

Chef: Raia Stefanova

Raia has been an integral part of the crew aboard Arktos since 2024, bringing with her a refined background in luxury hospitality and an exceptional eye for detail that naturally translates into her role as the yacht’s Chef. With a strong foundation in high-end guest service and interior operations within the maritime industry, she approaches her culinary responsibilities with precision, creativity, and an unwavering commitment to quality. Raia thrives in dynamic, high-pressure environments, ensuring that every dining experience on board is seamlessly executed and tailored to guests’ preferences. Her intuitive understanding of luxury service allows her to anticipate guests’ tastes and dietary needs, creating beautifully presented dishes that complement the elegance and comfort of life aboard Arktos. Known for her discretion, professionalism, and warm approach, Raia contributes greatly to the welcoming atmosphere on board. She is fluent in English, Greek, and Bulgarian, and also has a basic knowledge of Russian, enabling her to communicate easily with an international clientele and deliver a truly personalized experience.

Chief Stew: George Baras

As Chief Steward aboard Arktos, George brings over 20 years of refined hospitality experience spanning fine dining, luxury villas, private aviation, and high-volume venues across Greece and the UK. A natural host with an instinct for connection, he has consistently delivered exceptional service across diverse, fast-paced environments, creating a sense of ease and belonging for every guest he encounters. Multilingual and resilient, George thrives under pressure, transforming challenges into seamless service moments with confidence and discretion. He leads the interior team by example, combining hands-on training with a sharp eye for detail to elevate standards and consistently enhance guest satisfaction and gratuities. Passionate about crafting intimate, personalized experiences, he believes true luxury lies in anticipation, subtlety, and genuine human connection. On board Arktos, George channels his energy into delivering polished, efficient, and heartfelt service, ensuring every charter feels effortless, every guest feels valued, and every voyage becomes an unforgettable experience

Stew/Deckhand: TBA

Deckhand/Mechanic: Lefteris Abdel-Aal

Lefteris has been connected to the sea since childhood and has built a lifetime of experience working on the water. He joined the M/S Arktos family in 2004 and has been an invaluable member of the crew ever since. A kind, pleasant, and extremely hardworking individual, Lefteris takes his role very seriously and is dedicated to ensuring that guests enjoy the safest and most enjoyable experience onboard. His vast knowledge of the sea and marine life adds a unique dimension to the Arktos experience — and for those interested, he can even organize fishing activities during the trip. Fluent in Greek, English, and Arabic, Lefteris' friendly personality and deep expertise make him a trusted and beloved part of the crew, always ready to enhance each guest's journey on the beautiful Greek waters.

Deckhand: TBA

Menu

Breakfast


Greek yogurt with seasonal fruits; honey, granola & muesli


Freshly baked bread & rusk basket with butter, marmalade, and Greek honey


Home-made cakes and biscuits


Pancakes with Greek honey or Maple syrup


Seasonal fruits- watermelon, melon, peaches, strawberries, cherries, apricots, grapes & figs


Selection of Greek cheese and cold cuts


Scrambled eggs with butter and Greek herbs


Poached eggs on toasted bread with bacon and hollandaise sauce


Omelet with optional side, available also with egg whites


Fried and boiled eggs


Optional add-ins: avocado, spinach, mushrooms, tomato & bacon.


Coffee


A wide selection of coffees & brews.


Tea


Selection of teas & infusions.


Fresh Juices & Smoothies


Freshly squeezed orange or grapefruit juice


Banana, orange, and strawberry smoothie


Banana, blueberry, almond milk


Peach, raspberry, and orange juice


Day 1


Lunch


Starter


Crispy aubergine with cream cheese paired with a home-made marmalade from fresh berries, topped with Parmesan flakes.


Salad


Cretan carob rusks with tomatoes, feta mousse,


Kalamata olives, seasoned with virgin olive oil and oregano.


Main


Pan-fried fish fillet on a bed of wild greens with a side of warm tomato and celery salad.


Dessert


Ice cream, sorbet, or seasonal fruits.


Dinner


Starter


Juicy meatballs with fresh mint & basil paired with a lemon yogurt dip.


Salad


Green salad with an aromatic citrus vinaigrette, roasted nuts, fruits, and Greek cheese.


Main


Creamy shrimp orzo with ouzo and fresh basil aromas.


Dessert


Orange cake soaked in citrus syrup, served with ice cream.


Day 2


Lunch


Starters


Pan-seared pork strips seasoned in white wine sauce, rosemary, and smoked paprika.


Greek Dolmadakia wrapped in vine leaves, stuffed with herbal rice and lemon-dill sauce.


Salad


Caprese salad with tomato, mozzarella, and basil.


Main


Grilled chicken with thyme, served with basmati rice and a Greek saffron sauce.


Dessert


Yogurt with seasonal fruits.


Dinner


Starter


Spicy feta with chili and mint served with fresh breadsticks.


Salad


Green salad with lettuce and rocket, seasoned with a honey balsamic vinaigrette.


Main


Slow-cooked picanha with red wine sauce and sweet potato fries.


Dessert


Chocolate mousse with a raspberry sorbet.


Day 3


Lunch


Starters


Fava bean puree with capers, virgin oil, and chopped spring onions.


‘Krasato’ octopus cooked in a red wine reduction sauce.


Salad


Mixed green salad with garlic scented croutons, sun- dried tomatoes, apple, and a thyme dressing.


Main


Greek-style lasagna with Beef Ragu & béchamel.


Dessert


Loukoumades, Greek donuts dipped in thyme honey & topped with crushed hazelnuts.


Dinner


Starters


Beetroot salad with yogurt, lime dressing, and walnuts.


Grilled octopus with olive tapenade, lemon sauce, and a warm potato salad.


Salad


Baked vegetable tower served with yuzu sauce.


Main


Baked fish in parchment flavored with lemon, virgin olive oil, and tarragon, served with potato purée.


Dessert


Ice cream with seasonal fruits.


Day 4


Starters


Mushrooms stuffed with bacon and mozzarella cheese.


Home-made bruschetta with chopped tomatoes, thyme, garlic, and topped with honey-glazed balsamic.


Salad


Green salad with lettuce and rocket, topped with dry-cured prosciutto and parmesan flakes.


Main


Gemista”, stuffed tomatoes and peppers with minced beef, Carolina rice, porcini mushrooms, and mint.


Dessert


Lemon pie, merengue, and lemon skin candy or seasonal fruits.


Dinner


Starters


Taramosalata - fish roe mousse.


Greek ceviche- fresh white fish with leche de tigre and ponzu sauce.


Salad


Carrot salad with walnuts, seasoned with an orange honey vinaigrette.


Main


Asian style vegetable rice noodles with beef or chicken, mushrooms, peppers, and hoisin sauce.


Dessert


Yogurt with caramelized peach, apricot, or seasonal fruits.


Day 5


Lunch


Starters


Tuna tartare with avocado, ponzu, teriyaki sauce, gochujang mayo & black sesame.


Grilled squid with bittersweet lemon marmalade.


Salad


Green salad with baby greens, semi-dried baby tomatoes, fresh mint, and poppy seeds.


Main


Creamy asparagus risotto.


Dessert


Apple crumble with ice cream.


Dinner


Starters


Tempura prawns.


Spring rolls with vegetables.


Salad


Watermelon salad with cherry tomatoes, quinoa, mint, wholegrain rusks, topped with a virgin olive oil dressing.


Main


Grilled fish with lemon oregano dressing and saffron basmati rice.


Dessert


Fresh seasonal fruits.


Day 6


Lunch


Starters


Couscous salad with grapes, burned feta cheese, and a refreshing basil dressing.


Sweet & sour chicken with vegetables and egg fried rice.


Salad


Green salad with strawberries, mango, and a passion fruit dressing.


Main


Red tuna fillet with soy sauce & black sesame.


Dessert


Greek “Galaktoboureko”, creamy custard in a crispy phyllo, served with vanilla ice cream.


Dinner


Starter


Bruschetta with cheese spread, garlic & Italian prosciutto.


Salad


Caprese salad with tomato, mozzarella, and basil.


Main


Spaghetti primavera with fresh vegetables.


Dessert


Homemade tarts with crème patisserie & seasonal fruits.


Day 7


Starter


Grilled vegetables with balsamic glaze.


Salad


Quinoa salad with broccoli, chopped cherry tomato & cucumber paired with coconut


peanut sauce.


Main


Beef rib-eye fillets with sweet potato purée and rosemary.


Dessert


Seasonal fruits.


Dinner


Starter


Bao buns with crispy chicken, carrots, cucumbers, Japanese mayo & soy sauce.


Salad


Green salad with salmon sashimi, roasted nuts, mango julienne, dried tomatoes, and citrus aromatic vinaigrette.


Main


Inside-out sushi rolls with smoked salmon, carrots, cucumbers, spicy mayo, and teriyaki sauce.


Inside-out sushi rolls with fresh tuna, avocado, dried onions, red Masago, and pepper Gochujang sauce.


Inside-out sushi rolls with fresh eel, scallions, boiled asparagus, black Masago, and unagi sauce.


Dessert


Mille-feuille with caramelized puff pastry, patisserie cream, and vanilla ice cream.

Reviews

ARKTOS
Guest Comments 2025
Client 2 - Hi everyone! First off I want to thank all of you for the best trip of my, and my friends life. Ευχαριστώ!
ARKTOS
Guest comments 2025
Client 1 - Thank you, we truly had a dream vacation of a lifetime. The water sports were so fun for the family - and chef Kostas's food so good - that we spent most of our time on the boat and all of our dinners, although we still loved going onto the islands for sightseeing and gelato. I really appreciate all of your planning! The Arktos was the perfect boat for our family and a fortuitous replacement!
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    ARKTOS

    Price Terms: Plus Expenses

    Price from €38,000/week

    High season €42,000/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY


    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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