ELLY Yacht Description
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On-deck Jacuzzi:
A perfect spot for cocktails and sunsets, adding luxury and romance to guests’ relaxation. -
Two Seabobs:
Premium seascooters for exploring underwater life—fun and adventure for all ages in the water. -
Hydraulic Swim Platform:
Easy water access for swimming and launching toys; adds safety and convenience for families.
Start with the main cheat code: ELLY gives you a full-on deck Jacuzzi, a 32m² flybridge and a hydraulic “beach” platform on a 2023 Fountaine Pajot power cat that actually sleeps just 8 guests. Translation: big-boat spaces, small-group headcount, no crowding.
Space where it matters. Four queen-bed cabins (including a larger owner’s suite), all with private bathrooms, sit in twin hulls that kill roll and maximise volume. Up top, the hard‑top flybridge and 36m² aft cockpit run like your private outdoor living room: shaded dining, sunpads, cinema projector and serious sound systems (Fusion, Denon, Bose) instead of a tinny Bluetooth speaker.
Water toys instead of screen time. Two Seabobs, 2 SUPs, 2 kayaks, wakeboards, adult and kids’ skis, towables, water carpet, snorkelling gear and a 4.2m Highfield tender with 70hp mean the hydraulic swim platform isn’t just for Instagram; it’s your launchpad. If you charter for kids, teens or overgrown teens, this is the “we’re not bored” configuration.
Hotel brain, yacht body. Full‑boat air‑con, Wi‑Fi, proper mattresses, safes, four pillows per cabin, Aqua di Parma amenities, bathrobes, slippers and even a water‑filtration system for still and sparkling mean you can pack lighter and still live at boutique‑hotel level. Light laundry on board keeps the suitcase situation under control.
Crew is the hidden flagship feature. A captain who’s been involved with ELLY since build (and has 100,000+ miles logged) plus a Michelin‑trained MasterChef‑alumni chef and a qualified deckhand/stew give you something most 67‑footers don’t: big‑yacht service density (3 crew for 8 guests) on a fast, efficient platform.
Why charter ELLY instead of another 20m cat: you’re getting a 2023 hull, limited to 8 guests, with a real Jacuzzi, oversized flybridge and cockpit, hotel‑grade amenities, a heavy water‑toy arsenal and a quietly overqualified crew. If your brief is “family or friends, one week, no compromises on comfort or fun,” this is the logical short‑list entry.
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?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin | Queen size bed (between queen and king) | Private en-suite bathroom | AC in cabin |
| Guest Cabin 1 | Queen size bed | Private en-suite bathroom | AC in cabin |
| Guest Cabin 2 | Queen size bed | Private en-suite bathroom | AC in cabin |
| Guest Cabin 3 | Queen size bed | Private en-suite bathroom | AC in cabin |
ELLY
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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: 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 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.
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
| Toy | description |
|---|---|
| Highfield tender 4.2m SPORT (70 hp) | 1 Highfield 4.2m SPORT tender with 70 hp for guest transfers and towing toys. |
| Seabobs | 2 Seabobs for powered swimming on the surface and underwater. |
| Stand-up paddleboards (SUP) | 2 paddleboards for stand-up paddling. |
| Kayaks | 2 kayaks for paddling. |
| 3‑person towable couch | 1 three-person towable couch for towing behind the tender. |
| Towable tubes | 2 towable tubes for being towed behind the tender. |
| Water carpet | 1 water carpet floating mat for lounging on the water. |
| Floating mats | Floating mat(s) for relaxing on the water. |
| Noodles | Noodles for adults for floating and playing in the water. |
| Volleyball net | Volleyball net for beach or shallow-water games. |
| Wakeboards | Wakeboards for adults and kids for riding behind the tender. |
| Adult wakeboard | 1 adult wakeboard for towing behind the tender. |
| Children’s wakeboard | 1 children’s wakeboard sized for younger riders. |
| Adult water skis | Adult water skis for skiing behind the tender. |
| Children’s water skis | Children’s water skis sized for younger skiers. |
| Snorkeling gear | Snorkeling gear with full-face masks for guests. |
| Beach games | Beach games for shore-side activities. |
| Fishing gear | Fishing gear for light recreational fishing. |
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
Captain: Vangelis Atzemian
Giorgos runs Elly with the confidence of a man who has worn out Greek charts for three decades, so your route, weather window, and timing all snap into place while you just watch the islands roll past. He has built this yacht bolt by bolt, so when he says it’s safe to push, you know the machine and the skipper are already ahead of the game.
- Over 30 years of experience in the Greek yacht charter industry
- MCA/RYA Yacht Master Offshore up to 200GT and Motor Boat Operator license
- More than 100,000 nautical miles logged
- Supervised construction and commissioning of M/Y Elly and delivered her from France to Greece
- Co‑founder (2010) of the Offshore Sailing Training Center in Volos
- Focused exclusively on crewed charters for the last 5 years
- Under his command, M/Y Elly won 1st place in the 67ft category in 2024
- Fluent in Greek and English
Konstantinos turns Elly’s galley into a quiet, precise kitchen where Greek flavors get sharpened with fine‑dining discipline, so every meal lands like it was built for that exact anchorage and that exact mood. He reads your appetite fast and then drives a tasting line that feels curated, not improvised.
- Professional background in Michelin‑starred restaurant cuisine
- Top 15 contestant on Greek MasterChef
- Menu designer for multiple land‑based restaurants
- Joined M/Y Elly crew in late 2024 season and remained aboard over winter for the new season
- Holds Motor Boat Operator License and STCW certification
Sven keeps decks, toys, and lines squared away so your swims, beach runs, and tender moves fire off clean, with no scramble in the background. He likes fast days and hard work, which means the yacht stays tight while you burn through the fun.
- Fluent in English and German
- Advanced Deckhand – SYTA certified
- RYA Powerboat Level 2
- SAMSA Medical Maritime qualification
Menu
Smoked Salmon & Cream Cheese Bagels - Served with capers, red onion, and fresh dill.
Eggs Benedict - Poached eggs, hollandaise sauce, and choice of smoked salmon, ham, or spinach on an English muffin.
Omelet Station - Customizable with cheese, mushrooms, tomatoes, bell peppers, spinach, smoked salmon, or ham.
French Toast or Belgian Waffles - Served with fresh berries, whipped cream, and maple syrup.
Healthy & Light
Greek Yogurt Parfaits - Layers of granola, honey, and fresh tropical fruits.
Avocado Toast - With poached egg, cherry tomatoes, and microgreens on artisan bread.
Smoothie Bowls - Acai or tropical fruit base topped with granola, nuts, and coconut flakes.
Chia Pudding - Made with coconut milk, vanilla, and fresh berries.
Fresh & Refreshing
Fresh Fruit Platters - Pineapple, mango, papaya, berries, grapes, and passionfruit.
Cold Pressed Juices & Smoothies - Options like green detox, tropical mango, or berry blast.
Espresso Bar & Teas - Cappuccinos, lattes, matcha, and herbal teas.
For a Hearty Appetite
Steak & Eggs - Grilled beef tenderloin with sunny-side-up eggs and roasted potatoes.
Breakfast Burritos - Scrambled eggs, cheese, bacon, and avocado wrapped in a soft tortilla.
Shakshuka - Spiced tomato and pepper stew with poached eggs and crusty bread.
Classic English Breakfast - Scrambled eggs, bacon, sausage, baked beans, mushrooms, and grilled tomatoes.
Greek Specialties
Omelette with Anthotyro Cheese & Thyme – Served with Zea bread and confit tomato.
Greek Yogurt with Honey & Petimezi – Topped with walnuts and crunchy carob pieces.
Freshly Squeezed Orange Juice.
Summery Strapatsada with Feta & Basil – Served with toasted sourdough bread.
Smoothie with Greek Yogurt, Strawberries & Basil.
Homemade Granola Bar with Carob, Tahini & Dried Fruits.
Oat Flour Pancakes with Flower Honey & Greek Yogurt.
Open-Faced Sandwich with Halkidiki Avocado, Katiki Domokou Cheese & Roasted Sesame.
Smoked Salmon on Barley Rusk with Feta Cream & Capers.
Greek-style Pancakes with Blossom Honey & Lemon Zest.
Greek Benedict with feta cheese, spinach, smoked bacon, and hollandaise sauce.
Day 1
Octopus with aged vinegar, extra virgin olive oil and fresh herbs
Greek salad with olive soil, carob croutons, tomatoes, capers, onions, peppers and Greek feta cheese
Linguine kakavia with salicorns, cherry tomatoes, saffron, cooked in kakavia sauce and served with sea bream tartar and caviar
Fresh fruit salad with yogurt mousse
Day 2
Grilled peppers from Florina stuffed with Cretan anthotyro cheese, fresh herbs and roasted almonds
Mix green salad with pomegranate, avocado, sunflower seed and mustard dressing
Stuffed squid with rice, herbs and feta cheese served with steamed vegetables
Orange pie with peanut ice cream and fresh berries
Day 3
Dolma, stuffed vine leaves with rice, meat sauce and herbs with egg lemon sauce
Green bean salad with cold tomato sauce, fresh mint, aged Cretan cheese, roasted sesame and sesame oil
Dry aged ribeye from Greek cow with bearnaise sauce and sweet potato puree
Day 4
Santorinian fava with saffron, caramelized onions, smoked eel and orange zest
Caprese salad with sliced tomato, mozzarella cheese, homemade pesto with avocado and basil leaves
Salmon fillet with herb crust, served with pea and sour apple puree, fermented cherry tomatoes and citrus sauce
Greek traditional rice pudding with cinnamon air
Day 5
Smoked mackerel with marinated sliced tomatoes and extra virgin olive oil
Dakos salad with minced tomato, capers, anthotyro cheese, extra virgin olive oil and balsamic glaze
Grouper fillet with baby carrots, cherry tomatoes and salicorn fricassee
Quince spoon dessert with Greek yogurt mousse
Day 6
Seafood saganaki with mussels, shrimps, tomato sauce bisque and feta cheese
Beluga lentil salad with shrimps, grilled vegetables, fresh mint and aged vinegar dressing
Octopus with short pasta (macaroni) in tomato sauce and basil olive oil
Rose crème brûlée with salty caramel and apple crumble
Day 7
Feta cheese in pastry filo with honey and roasted sesame
Green salad with talagani cheese from Messinia, dry figs, fresh berries, pasteli and soya dressing
Lobster spaghetti with tomato sauce, cherry tomatoes, bisque infused with ouzo, fresh herbs, lime and basil oil
Ekmek tsoureki with chocolate namelaka, raspberry coulis, strawberries and vanilla Madagascar ice cream
Day 1
Shrimp tartar with lecce de Tigre sauce and pickled onions
Potato salad with smoked eel, pickled onions, aromatised panko with lime, homemade smoked mayonnaise and capers from Paros
Whole fish catch of the day slow cooked in salt crust with fresh herbs, wine and lemon parsley sauce
Tiramisu with bitter almond liquor
Day 2
Imam aubergine with tomato marmalade aromatized with cumin, feta cheese snow, picked shallots and cumin oil
Beetroot salad with homemade aged vinegar from beetroot, fresh rocket, sour apple, grapes, goat cheese and walnuts
Iberic pork with wheat cooked like risotto, with cream of dried plums, fresh vanilla fruit, roasted hazelnuts and Mykonian dark beet sauce
Chocolate trunk with butter biscuit and salted caramel foam
Day 3
Grilled mushrooms with Parmesan flakes and aged balsamic glaze
Green salad with pear, blue cheese, walnuts and honey dressing
Chicken balotine with Epirus coppa crust, stuffed with Cretan anthotyro, peanuts from Aegina and bell peppers, served with carrot puree and chicken brown sauce
Salted caramel ice cream with apple crumble
Day 4
Tomato puffers with yogurt, fresh herbs sauce and aioli
Quinoa salad with rocket, pomegranate, pumpkin seeds, corn, gruyere cheese, cherry tomatoes and lime dressing
Seafood giouvetsi (Greek orzo casserole) with shrimps, tomato sauce bisque and lime zest
Lava cake with vanilla Madagascar ice cream and butter caramel
Day 5
Greek salad
Greek BBQ night
Chocolate mousse with chocolate soil and fresh strawberries
Day 6
Zucchini tempura with roasted sesame seeds and tzatziki with avocado
Salad with rocket, sundried tomatoes, pecorino romano cheese, dry nuts and aged vinegar with miso dressing
Slow cooked beef with wild mushrooms, teriyaki sauce, shallots and truffle, and potato puree aromatized with garlic, rosemary and smashed feta cheese
Cannoli stuffed with Dubai chocolate, peanuts and caramel
Day 7
Wagyu beef tataki with extra virgin olive oil from white spring truffle, aged gruyere from Naxos, capers and roasted hazelnuts
Burrata cheese salad with cherry tomatoes, carob croutons, strawberry and mint dressing, and peanut pesto
Wagyu beef ribeye steak with grilled king oyster, corn with miso foam and demi-glace sauce infused with thyme
White caramelized chocolate panna cotta with mango sorbet, fresh fruit and chocolate soil
Banana dessert with biscuit, caramel and whipped cream
Tiramisu with bitter almond liquor
Chocolate trunk with butter biscuit and salted caramel foam
Salted caramel ice cream with apple crumble
Rose crème brûlée with salty caramel and apple crumble
Lava cake with vanilla Madagascar ice cream and butter caramel
Chocolate mousse with chocolate soil and fresh strawberries
Cannoli stuffed with Dubai chocolate, peanuts and caramel
White caramelized chocolate panna cotta with mango sorbet, fresh fruit and chocolate soil
Snacks and lighter dishes are integrated within the daily menus including Greek salads, fresh fruit platters, assorted cheeses, olives, and traditional mezze to complement your charter experience.
Chef Konstantinos Chasiotis blends traditional Greek flavors with modern international cuisine, inspired by fine dining and Michelin-starred experience.
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