MAJESTY OF GREECE Yacht Description
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Foredeck jacuzzi:
Soak with sea views while the crew sets up sunset drinks and canapés nearby. -
1 Fliteboard Air:
Try the most in-demand electric board for easy, low-impact rides above the water. -
1 Seabob:
Premium underwater scooter for fast snorkel exploring and playful swims straight from the platform.
New-build Power 67. MAJESTY OF GREECE is a 2025 Fountaine Pajot Power 67 (about 67ft) built to make catamaran space actually useful. She sleeps 10 guests in five en-suite cabins, all set up with queen beds.
Jacuzzi, front and center. The foredeck Jacuzzi turns the bow into the default hangout for post-swim recovery and low-effort sunset sessions. Simple. Effective.
Easy water access. A hydraulic swim platform keeps water time painless, whether you are rotating through snorkel gear, hopping on the Seabob, or loading up the Highfield 4.2m dinghy with 60hp for a quick run ashore.
Toys for the whole group. You get the crowd-pleasers covered: paddleboards, kayaks, wakeboard, adult and child water skis, towable donuts, plus a water carpet and a Fliteboard Air for the person who wants a new obsession.
Comfort stays switched on. Air conditioning and WiFi keep the boat livable when you want a break from the sun, with a TV in the saloon and an indoor audio system for downtime that does not feel like downtime.
Accommodation
1 Owner's suite with double bed (size between queen and king bed) and private bathroom.4 Double cabins with queen beds and 4 bathrooms.
What is the cabin arrangement of MAJESTY OF GREECE?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Owner's / Primary Suite | Double bed (between queen and king) | Private en-suite bathroom (walk-in shower) | Full |
| Double Cabin 1 | Queen bed | En-suite bathroom | Full |
| Double Cabin 2 | Queen bed | En-suite bathroom | Full |
| Double Cabin 3 | Queen bed | En-suite bathroom | Full |
| Double Cabin 4 | Queen bed | En-suite bathroom | Full |
MAJESTY OF GREECE
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Weekly price: €34,000 - €48,000
Low Season | High Season
- Length: 67'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 4
- Builder: Fountaine Pajot
- Consumption: 140 Litres/Hr
- Cruising Speed: 14
- Max. Speed: 18
- Built Year: 2025
- 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 MAJESTY OF GREECE, 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.
MAJESTY OF GREECE 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
High Season (July - August): EURO 48,000/week
Mid Season (June & September): EURO 43,000/week
Low Season (October - May): EURO 34,000/week
+ Plus expenses 6,5% VAT & APA 25%
Charters less than a week upon request. 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.
Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption + 6,5% VAT.
Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day + 6,5% VAT.
High Season (July - August): EURO 48,000/week
Mid Season (June & September): EURO 43,000/week
Low Season (October - May): EURO 34,000/week
+ Plus expenses 6,5% VAT & APA 25%
Charters less than a week upon request. 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.
Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption + 6,5% VAT.
Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day + 6,5% VAT.
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Wi-Fi
Printer & laptop
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Seabob | 1 Seabob for underwater propulsion. |
| Flite scooter | 1 Flite scooter. |
| Inflatable donuts | 2 inflatable donuts. |
| Tube - towable | Towable tube. |
| Paddleboards (SUP) | 2 standup paddleboards. |
| Kayaks | 2 kayaks. |
| Wakeboard | 1 wakeboard. |
| Water skis - adult | Adult water skis. |
| Water skis - child | Child water skis. |
| Snorkeling gear | 10 snorkeling gear sets. |
| Fishing gear | Fishing gear. |
| Water carpet | 1 water carpet. |
Other Entertainment
1 Owner's suite with double bed (size between queen and king bed) and private bathroom.
4 Double cabins with queen beds and 4 bathrooms.
Bathroom amenities (Shower gel, shampoo, conditioner, body milk)
Safe in all cabins
Hairdryers
Electric BBQ
AC in each cabin
Hydraulic platform
Board Games: UNO, Jenga, Backgammon, and chess
Gym equipment: Dumbbells of various weights - adjustable till 25kg, kettlebells 14 and 16kg, Yoga mats, Stepper, Resistance bands and TRX, Weight handle bars
Crew
Captain
Deckhand
Steward
Captain: Thanos Kourtelis
Combines skipper and engineering study background to support safe, reliable cruising and quick troubleshooting onboard. Knows the Aegean Sea closely and has also crossed the Atlantic, helping with confident route planning.
- Greek and English spoken
- Started working as a skipper at age 18 after achieving a sailing license
- Sailed extensively throughout the Mediterranean and crossed the Atlantic
Supports day-to-day deck operations and helps keep activities moving on time. Brings practical boat handling from a motorboat license and merchant-marine engineering training.
- Motorboat license
- Degree from the Merchant Marine Academy of Crete
- Served onboard merchant ships as a Probationary Engineer
- Greek and English spoken
Keeps interior service and deck support coordinated during busy charter days, based on five years working as deckhand and skipper on cats and monohulls. Adds to onboard activities with his fishing and scuba diving interests.
- 5 years as deckhand and skipper on catamarans and monohulls for private and charter use
- Born in 1985; lives in the Argolic Gulf on the island of Aegina
- Greek and English spoken
Menu
Welcome
Tortilla with chicken, cucumber, carrot, avocado, sriracha mayo, and garlic sprout.
Pescetarian tortilla with smoked salmon, avocado, and cream cheese with chives.
Bruschetta with roasted pepper pesto and sundried tomatoes.
Day 1
Lunch
Appetizer
Mussels with chili, lime, parsley, and white wine.
Salad
Cauliflower couscous with green apple, radish, fresh herbs, and lemon dressing.
Main course
Catch of the day ‘papillote’, roasted vegetables, sumac, fennel puree,
Dessert
White chocolate namelaka, honey cracker, and fresh seasonal fruits.
Dinner
Appetizer
Fish roe dip, garlic, and rosemary toasted bread.
Salad
‘"Mermizeli", cherry tomatoes, cucumber, scallion, carob rusks, and ‘Xinomyzithra’, local sour cheese.
Main course
Octopus with fava bean puree, octopus’ sauce, and glazed vegetables.
Dessert
Mille-feuille with ‘halva’ mousse and raspberry coulis.
Day 2
Breakfast
Greek scrambled eggs with tomatoes and feta cheese.
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice.
Lunch
Appetizer
Stuffed grilled peppers with cheese, onions, and tomato.
Salad
Green Salad with balsamic dressing, figs, caramelized white cheese “manouri”, walnuts.
Main course
Chicken thigh with lemon, rosemary, garlic, and paprika with potatoes in the oven.
Dessert
Chocolate dessert with biscuits, hazelnut, cherry sauce, and tonka Chantilly.
Dinner
Appetizer
Crispy polenta with anchovies, confit cherry tomato, and toasted pepper pesto.
Salad
Burrata with beetroot cream and garnish of grapes, cherries, and green apple.
Main course
Italian carbonara with guanciale and pecorino.
Dessert
Tiramisu with Savoyard and coffee sauce.
Day 3
Breakfast
Avocado toast,
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice.
Lunch
Appetizer
Zucchini pie with feta mouse
Salad
Lentil salad with caramelized onion, herbs, and cherry tomatoes.
Main course
Orzo with wild mushrooms, truffles, and parmesan chips.
Dessert
Sticky toffee pudding, banana flambe with aged rum.
Dinner
Appetizer
Stuffed tomato with bulgur, tomato dressing, fresh herbs, and dried raisins served with goat yogurt.
Salad
Pappardelle from vegetables, carrot, cucumber, turnip, fennel, with jalapeno dressing.
Main course
Sea Bass filet ‘plaki’, in the oven with tomato, potato, served with overnight marinated vegetables.
Dessert
Baklavas with pistachio
Day 4
Breakfast
Eggs shakshuka
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice
Lunch
Appetizer
‘Dolmadakia’: bay leaves filled with rice, zucchini, carrot, fresh herbs, served with lemon sauce.
Salad
Quinoa salad with crispy kale, corn, avocado shrimps, and miso dressing.
Main course
Goat fricassee, slow-cooked goat with celery, wild greens, and lettuce mushroom served with rice cooked in chicken broth.
Dessert
Cheesecake with peach, served with pink pepper and basil sauce.
Dinner
Appetizer
Charred cabbage on the grill with gorgonzola sauce.
Salad
‘Greek Caesar’ with dried pork, corn, and garlic crouton.
Main course
Ribeye basted in sage butter, served with seasonal wild greens.
Dessert
“Kazandibi”, a burnt milk dessert topped with creme anglaise and hazelnut
Day 5
Breakfast
Sunny side up eggs with zaatar spices
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice
Lunch
Appetizer
Sea bass Tiradito, with chili, chives, jalapeno, and soy dressing.
Salad
Coleslaw with green apple, lime, grated carrot, cilantro, and wasabi mayo.
Main course
Fish tacos with sole, pickled cabbage, sriracha mayo, charred corn, and Pico de Gallo.
Dessert
‘Rizogalo’ rice dessert with coconut milk and mango sauce.
Dinner
Appetizer
Leek filled with bacon jam, leek puree, and leek chips.
Salad
Beetroot salad, with walnuts, tangerine, peppermint, and yogurt.
Main course
‘Boeuf bourguignon’, slow-cooked beef, with lard mushrooms, carrot, pearl onions, served with potato puree.
Dessert
Creme Brule with lavender and rum.
Day 6
Breakfast
Eggs Benedict, toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice
Lunch
Appetizer
Catch of the day Ceviche, with leche de Tigre, cilantro oil, and pickled chili.
Salad
Green salad with asparagus, cherry tomatoes, “haloumi” cheese, almond filet, and honey dressing.
Main Course
Grouper on the grill, served with fennel, green apple, jalapeno salad, and chimichurri sauce.
Dessert
Chocolate mousse with chili and berry jam.
Dinner
Appetizer
“Spetzofai”, sausage beef, with tomato and red wine sauce, onion, and bell pepper.
Salad
Greek salad, tomato, cucumber, onion, olives, capers, feta, green pepper.
Main course
Moussaka, eggplant, potato, minced meat, and bechamel in the oven.
Dessert
Orange phyllo pie with citrus Chantilly
Day 7
Breakfast
Pancakes with toppings of your choice
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice
Lunch
Appetizer
‘Saganaki cheese’: crispy local cheese with a spicy tomato jam.
Salad
Green salad with Roquefort, pear, cashew, and mustard dressing.
Main course
Crayfish risotto
Dessert
Loukoumades, Greek beignets with either honey, almond, or melted chocolate.
Dinner
Appetizer
Smoked eggplant dip, spicy cheese, and pepper dip served with pita bread.
Salad
Warm salad from seasonal wild greens with garlic, grated tomato, and fresh herbs.
Main course
“Souvlaki”, pork and chicken skewers on the grill, souvlaki bread, tzatziki, French fries, and grilled vegetables.
Dessert
Chocolate pie with vanilla ice cream
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