ELLY Yacht Description
M/Y ELLY redefines contemporary luxury at sea, standing out for her flawless elegance, innovative design, and exceptional performance. As one of Fountaine Pajot’s flagship power catamarans, she impresses with bold, rounded asymmetrical lines and a modern profile that radiates confidence and sophistication.
Designed to elevate every moment on board, ELLY offers expansive living spaces flooded with natural light. The impressive 36 m² aft cockpit and lounge provide a welcoming haven for dining, socializing, or simply relaxing in comfort. Sunbathing areas, a fully equipped outdoor galley with griddle, and a seamless flow between indoor and outdoor spaces create an atmosphere of effortless leisure. Ascend to the spectacular 32 m² flybridge, where panoramic sea views set the stage for unforgettable moments—whether enjoying a cocktail at sunset or dreaming away under the open sky. At the bow, the front lounge with jacuzzi invites guests to unwind in total tranquility.
Below deck, ELLY accommodates guests in four beautifully appointed cabins. The standout owner’s suite, a spacious 22 m² private apartment, offers refined comfort with a large dressing room and an elegant Italian-style bathroom featuring dual artisan washbasins. Every detail reflects thoughtful design and elevated style, ensuring a serene retreat at sea.
Her professional crew of three is known for their warmth, expertise, and deep knowledge of Greece and its culture. From arranging immersive land tours and wine tastings to coordinating on-water adventures, they anticipate every need and curate truly personalized experiences.
Adventure seekers will be delighted by ELLY’s extensive collection of water toys, ideal for guests of all ages. A hydraulic swim platform provides easy access for underwater exploration, swimming, and fitness activities. Gym equipment onboard rounds out the perfect blend of relaxation and recreation—ideal for families and friends looking to connect, explore, and enjoy.
Crowned 1st Place in the Diamond Category at the CYBA Designer Water Competition, EMMYs 2024, M/Y ELLY stands proudly among the finest charter yachts in her class. Whether you seek serenity, adventure, or a bit of both, M/Y ELLY delivers a yachting experience beyond imagination.
Accommodation
One master cabin with queen size bed (size between queen and king bed), 3 double cabins with queen size bed all with private facilities.What is the cabin arrangement of ELLY?
- 1 Master cabin
- 3 VIP cabins
ELLY
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Weekly price: €34,000 - €48,000
Low Season | High Season
- Length: 64'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: Fountaine Pajot
- Consumption: 200 Litres/Hr
- Cruising Speed: 11.5
- Max. Speed: 17
- 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 ELLY, 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.
ELLY 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.
Relocation Fees:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 6,5% VAT.
* 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.
Relocation Fees:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption + 6,5% VAT.
* 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
Wi-Fi unlimited
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.
Washer & Dryer (light laundry only)
Hydraulic Swimming Platform
2 TVs, one in the saloon, one in the master cabin
Shower gel, shampoo, conditioner, body milk, hand soap, body lotion, vanity kit, hand cream(Aqua di Parma)
Sunscreen provided
Nail Files, Toothbrush, Toothpaste
Bathrobes for each guest
Slippers for each guest
4 pillows per cabin
Hairdryer and hair iron for each cabin
Safes in every cabin
AC in every cabin
Steam irons for each cabin
Projector for home cinema
Filtration system for purified water (mineral and sparkling water)
TRX
Yoga Mats
Weights
Spin bicycle
Crew
Captain
Deckhand / Steward
Captain: Vangelis Atzemian
Brings 30+ years in Greek yacht chartering to keep routing, safety, and timing controlled day to day. He oversaw Elly's construction and commissioning and delivered her from France to Greece, so operations onboard are run with detailed yacht knowledge.
- Greek nationality
- 30+ years experience in the Greek yacht charter industry
- MCA/RYA Yacht Master Offshore up to 200GT; Motor Boat Operator license
- Fluent in Greek and English
Delivers fine-dining level meals with refined technique, drawing on Michelin-starred restaurant experience. Blends traditional Greek flavors with international cuisine, and has been onboard since the end of the 2024 season through the winter for continuity.
- Greek nationality
- Worked in a Michelin-starred restaurant
- Greek MasterChef - top 15 contestant
- Motor Boat Operator License; STCW certification
Supports deck operations and day to day running so activities stay organized and on schedule. Handles guest communication in English and German.
- Fluent in English and German
- Advanced Deckhand - SYTA
- RYA Powerboat Level 2
- SAMSA Medical Maritime
Menu
- Smoked Salmon & Cream Cheese Bagels – Capers, red onion, fresh dill.
- Eggs Benedict – Hollandaise; choice of smoked salmon, ham, or spinach on English muffin.
- Omelet Station – Customizable with cheese, mushrooms, tomatoes, bell peppers, spinach, smoked salmon, or ham.
- French Toast or Belgian Waffles – Fresh berries, whipped cream, maple syrup.
- Greek Yogurt Parfaits – Granola, honey, fresh tropical fruits.
- Avocado Toast – Poached egg, cherry tomatoes, microgreens on artisan bread.
- Smoothie Bowls – Acai or tropical fruit base; granola, nuts, coconut flakes.
- Chia Pudding – Coconut milk, vanilla, fresh berries.
- Fresh Fruit Platters – Pineapple, mango, papaya, berries, grapes, passionfruit.
- Cold Pressed Juices & Smoothies – Green detox, tropical mango, or berry blast options.
- Espresso Bar & Teas – Cappuccinos, lattes, matcha, herbal teas.
- Steak & Eggs – Grilled beef tenderloin, sunny-side-up eggs, roasted potatoes.
- Breakfast Burritos – Scrambled eggs, cheese, bacon, avocado in soft tortilla.
- Shakshuka – Spiced tomato-pepper stew, poached eggs, crusty bread.
- Classic English Breakfast – Eggs, bacon, sausage, baked beans, mushrooms, grilled tomatoes.
- Omelette with Anthotyro Cheese & Thyme – Zea bread, confit tomato.
- Greek Yogurt with Honey & Petimezi – Walnuts, crunchy carob pieces.
- Freshly Squeezed Orange Juice
- Summery Strapatsada with Feta & Basil – Toasted sourdough bread.
- Smoothie with Greek Yogurt, Strawberries & Basil
- Homemade Granola Bar – Carob, tahini, dried fruits.
- Oat Flour Pancakes – Flower honey, Greek yogurt.
- Open-Faced Sandwich – Halkidiki avocado, Katiki Domokou cheese, roasted sesame.
- Smoked Salmon on Barley Rusk – Feta cream, capers.
- Greek-style Pancakes – Blossom honey, lemon zest.
- Greek Benedict – Feta cheese, spinach, smoked bacon, hollandaise sauce.
Day 1
- Octopus – Aged vinegar, extra virgin olive oil, fresh herbs.
- Greek salad – Olive soil, carob croutons, tomatoes, capers, onions, peppers, feta.
- Linguine kakavia – Salicorns, cherry tomatoes, saffron; kakavia sauce with sea bream tartar and caviar.
- Fresh fruit salad – Yogurt mousse.
Day 2
- Grilled peppers from Florina – Stuffed with Cretan anthotyro, fresh herbs, roasted almonds.
- Mix green salad – Pomegranate, avocado, sunflower seed, mustard dressing.
- Stuffed squid – Rice, herbs, feta; served with steamed vegetables.
- Orange pie – Peanut ice cream, fresh berries.
Day 3
- Dolma – Stuffed vine leaves with rice, meat sauce, herbs; egg-lemon sauce.
- Green bean salad – Cold tomato sauce, fresh mint, aged Cretan cheese, roasted sesame, sesame oil.
- Dry aged ribeye – Bearnaise sauce, sweet potato puree.
- Banana dessert – Biscuit, caramel, whipped cream.
Day 4
- Santorinian fava – Saffron, caramelized onions, smoked eel, orange zest.
- Caprese salad – Tomato, mozzarella, homemade pesto with avocado, basil.
- Salmon fillet – Herb crust; pea and sour apple puree, fermented cherry tomatoes, citrus sauce.
- Greek traditional rice pudding – Cinnamon air.
Day 5
- Smoked mackerel – Marinated sliced tomatoes, extra virgin olive oil.
- Dakos salad – Minced tomato, capers, anthotyro, extra virgin olive oil, balsamic glaze.
- Grouper fillet – Baby carrots, cherry tomatoes, salicorn fricassee.
- Quince spoon dessert – Greek yogurt mousse.
Day 6
- Seafood saganaki – Mussels, shrimps, tomato sauce bisque, feta.
- Beluga lentil salad – Shrimps, grilled vegetables, fresh mint, aged vinegar dressing.
- Octopus with short pasta (macaroni) – Tomato sauce, basil olive oil.
- Rose crème brûlée – Salty caramel, apple crumble.
Day 7
- Feta cheese in pastry filo – Honey, roasted sesame.
- Green salad – Talagani (Messinia), dry figs, fresh berries, pasteli, soya dressing.
- Lobster spaghetti – Tomato sauce, cherry tomatoes, ouzo-infused bisque, fresh herbs, lime, basil oil.
- Ekmek tsoureki – Chocolate namelaka, raspberry coulis, strawberries, vanilla Madagascar ice cream.
Day 1
- Shrimp tartar – Lecce de Tigre sauce, pickled onions.
- Potato salad – Smoked eel, pickled onions, lime panko, smoked mayonnaise, Paros capers.
- Whole fish (catch of the day) – Slow cooked in salt crust; herbs, wine, lemon-parsley sauce.
- Tiramisu – Bitter almond liquor.
Day 2
- Imam aubergine – Tomato marmalade with cumin, feta snow, picked shallots, cumin oil.
- Beetroot salad – Aged beet vinegar, rocket, sour apple, grapes, goat cheese, walnuts.
- Iberic pork – Wheat “risotto”, dried plum cream, vanilla fruit, hazelnuts, Mykonian dark beet sauce.
- Chocolate trunk – Butter biscuit, salted caramel foam.
Day 3
- Grilled mushrooms – Parmesan flakes, aged balsamic glaze.
- Green salad – Pear, blue cheese, walnuts, honey dressing.
- Chicken balotine – Epirus coppa crust; anthotyro, Aegina peanuts, bell peppers; carrot puree, chicken brown sauce.
- Salted caramel ice cream – Apple crumble.
Day 4
- Tomato puffers – Yogurt and fresh herbs sauce, aioli.
- Quinoa salad – Rocket, pomegranate, pumpkin seeds, corn, gruyere, cherry tomatoes, lime dressing.
- Seafood giouvetsi – Shrimps, tomato bisque sauce, lime zest.
- Lava cake – Vanilla Madagascar ice cream, butter caramel.
Day 5
- Greek salad
- Greek BBQ night
- Chocolate mousse – Chocolate soil, fresh strawberries.
Day 6
- Zucchini tempura – Roasted sesame seeds; tzatziki with avocado.
- Salad – Rocket, sundried tomatoes, pecorino romano, dry nuts; aged vinegar with miso dressing.
- Slow cooked beef – Wild mushrooms, teriyaki, shallots, truffle; garlic-rosemary potato puree with smashed feta.
- Cannoli – Stuffed with Dubai chocolate, peanuts, caramel.
Day 7
- Wagyu beef tataki – White spring truffle olive oil, aged gruyere (Naxos), capers, roasted hazelnuts.
- Burrata cheese salad – Cherry tomatoes, carob croutons, strawberry-mint dressing, peanut pesto.
- Wagyu beef ribeye steak – Grilled king oyster; corn with miso foam; thyme demi-glace sauce.
- White caramelized chocolate panna cotta – Mango sorbet, fresh fruit, chocolate soil.
- Fresh fruit salad – Yogurt mousse.
- Tiramisu – Bitter almond liquor.
- Orange pie – Peanut ice cream, fresh berries.
- Chocolate trunk – Butter biscuit, salted caramel foam.
- Banana dessert – Biscuit, caramel, whipped cream.
- Salted caramel ice cream – Apple crumble.
- Greek traditional rice pudding – Cinnamon air.
- Lava cake – Vanilla Madagascar ice cream, butter caramel.
- Quince spoon dessert – Greek yogurt mousse.
- Rose crème brûlée – Salty caramel, apple crumble.
- Ekmek tsoureki – Chocolate namelaka, raspberry coulis, strawberries, vanilla Madagascar ice cream.
- Chocolate mousse – Chocolate soil, fresh strawberries.
- Cannoli – Stuffed with Dubai chocolate, peanuts, caramel.
- White caramelized chocolate panna cotta – Mango sorbet, fresh fruit, chocolate soil.
No dedicated snack list provided in the menu content.
Chef’s Style & Influences
Greek and Mediterranean flavors with seafood, herbs, citrus, aged vinegars, and modern techniques.
Reviews
Gallery
