SPICE OF LIFE Yacht Description
-
2 x SeaBobs – premium brand seascooters:
The ultimate water toy—kids and adults love exploring underwater. SeaBob is the premium seascooter brand. -
Hydraulic Beach Club Swim Platform:
Creates a floating terrace at water level—perfect for easy access, sunbathing, and launching water toys together. -
Starlink Satellite Internet:
High-speed Starlink Wi-Fi keeps everyone connected for work, play, and sharing your adventures anywhere in Greece.
Introducing the exquisite catamaran "Spice of Life," a magnificent Sunreef 60 that redefines luxury cruising in style and comfort. This brand new vessel boasts a sleek design and spacious layout, offering the perfect blend of elegance and performance on the water.
"Spice of Life" features a sophisticated interior with impeccable attention to detail, creating an inviting and relaxing atmosphere for guests to enjoy. The yacht includes one lavish owner's cabin and two beautifully appointed guest cabins, each offering comfort, privacy, and breathtaking views of the surrounding seas.
With a dedicated crew of three professionals onboard, including a knowledgeable captain, a skilled chef, and a friendly steward, guests can expect personalized service and seamless hospitality throughout their journey. The experienced crew is committed to ensuring a memorable and exceptional sailing experience for all guests on board.
Whether you desire a tranquil escape or an adventurous journey, "Spice of Life" provides the perfect setting for unforgettable moments at sea. From its luxurious accommodations to its top-notch amenities, this Sunreef 60 catamaran is designed to cater to the discerning tastes of guests seeking the ultimate sailing experience. Embark on a journey of relaxation, exploration, and sheer indulgence aboard the enchanting "Spice of Life."
Advertised by DMA Yachting, the breathtaking charter yacht SPICE OF LIFE is a 60 ft sailing catamaran. The promiment features of SPICE OF LIFE are her impeccable styling and interconnection with the sea. SPICE OF LIFE spends the summer and winter season in Greece. She was completed by the well-known ship builder Sunreef Yachts in 2025. The well-planned yacht layout features 3 large cabins and easily accommodates up to 6 guests.
SPICE OF LIFE is offered primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck features a variety of seating areas and that's where the guests spend most of their time. The fascinating cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes supply a sunny feeling, with the option for darkness and privacy.
The sailboat features 2 x 135 HP ENGINES 2 x MARINE GENERATOR 17.5 kVA engines and a generator.
Accommodation
3 Cabins, 1 master and 2 guests (1,6 x 2)Master with walk-in closet
Safe in master cabin
Smart TV 55" in saloon
Amenities: Shampoo - conditioner - body was - body lotion
hairdryers (3)
Steamers (3)
What is the cabin arrangement of SPICE OF LIFE?
- 3 VIP cabins
SPICE OF LIFE
-
Weekly price: €35,000 - €42,000
Low Season | High Season
- Length: 60'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 3
- Builder: Sunreef Yachts
- Consumption: 50 Litres/Hr
- Cruising Speed: 7
- Max. Speed: 9
- Built Year: 2025
- Turnaround: 24 hours
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 sailing catamaran like SPICE OF LIFE, the expected APA is 20% to 35% of the charter price (€7,000 - €12,250), making the charter cost €42,000 to €47,250. 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.
SPICE OF LIFE 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 | 70,000EUR to 84,000EUR | 14,000EUR to 25,200EUR | 8,400EUR to 10,080EUR | 92,400EUR to 119,280EUR | Discounts outside the main season are common. | |
| 7 day charter | 35,000EUR to 42,000EUR | 7,000EUR to 12,600EUR | 4,200EUR to 5,040EUR | 46,200EUR to 59,640EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 17,500EUR to 21,000EUR | 3,500EUR to 6,300EUR | 2,100EUR to 2,520EUR | 23,100EUR 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. 35,000EUR / 6 * 3 days = 17,500EUR |
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: EUR35,000
High season rate: EUR42,000
2025 Rates
High Season (July - August): EURO 42,000/week
Mid Season (June & September): EURO 40,000/week
Low Season (October - May): EURO 35,000/week
+ Plus expenses 6,5% VAT & APA 20%
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.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
2025 Rates
High Season (July - August): EURO 42,000/week
Mid Season (June & September): EURO 40,000/week
Low Season (October - May): EURO 35,000/week
+ Plus expenses 6,5% VAT & APA 20%
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.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
3 Cabins, 1 master and 2 guests (1,6 x 2)
Master with walk-in closet
Safe in master cabin
Hydraulic platform
Hydraulic gangway
Crew
Captain
Chef
Captain: Alexandros Tserovits
Stefanos runs the boat like a tight, easygoing island circuit—he knows the Cyclades by heart and reads Aegean weather the way other people read menus, so your trip tracks smooth and smart from start to finish. Calm, precise, and quietly unshakeable, he keeps the boat safe while lining up anchorages and routes that feel curated, not random.
- Full-time skipper since 2014 on sailing yachts up to 65 ft for private and professional charters.
- Extensive long-distance delivery experience, including Bordeaux–Athens and multiple passages across Greece.
- Holds NASPOR offshore sailing and racing certification and speedboat operator license.
- STCW Basic Safety Training VI/1, GMDSS General Operator Certificate VI/2, and certified Diving Instructor.
Dimitris builds menus around what’s fresh and local, turning straightforward Mediterranean ingredients into sharp, clean flavors that match the sea outside your window. He listens hard to what you like to eat, then dials in each meal so it feels personal instead of standard-issue charter food.
- Born in 1996 with professional experience across multiple kitchens and cuisines.
- Specializes in Mediterranean cuisine with strong focus on fresh local products and menu planning.
- Highly practiced in adapting menus to diverse dietary preferences and requirements.
- Previous yacht experience: Valium 62.
Yiannis keeps the deck work quiet and efficient while staying locked in on guest comfort, shifting from lines to service without missing a beat. He’s tuned to the mood on board, steps in fast when something’s needed, and keeps the whole experience feeling easy and relaxed.
- Born in 1993 with hands-on experience on catamarans running day trips around Santorini.
- Holds a sailboat license and first aid certification.
- Fluent in Greek and English.
- Specialized in guest-facing deck and service roles focused on safety and smooth operations.
Menu
Breakfast
Variety of milks (almond ,soy, oat, coconut, classic)
Variety of juices (Orange, mix, apple, banana, pomegranate)
Pancakes
Donuts
Cakes
Variety of cereal
Variety of fruits
Variety of eggs (Boiled eggs, poached eggs, fried eggs, omelettes, scrambled eggs)
Traditional KAGIANA (Tomato, feta cheese, oregano)
Hot section (Bacon, sausages, mushrooms, fried potatoes)
Variety of breads
Spreads and jams (Strawberry, apricot, peach,pralines, peanut butter, maple syrup)
Day 1
Lunch
Greek salad [tomato, cucumber, onion, pepper, fresh oregano, olives, capers]
Steamed mussels [dill, parsley, leek, garlic, spring onion, wine, lemon juice]
Tuna steak [carrot puree,sautéed spinach, asparagus]
Dinner
Grilled cheese salad [mesclun leaves, strawberries, cashews, cherry tomato, orange fillet, flakes graviera, honey vinaigrette ]
Lamb croquettes [ceviche tomato, spicy cheese cream, Bloody Mary juice]
French cut lamb [baby gem, topinambour, fennel Demiglass]
Brownies
Day 2
Lunch
Cretan Dakos [Traditional rusk, tomato, mizithra cheese, capers fresh oregano]
Grilled octopus [yellow split peas *FAVA* , caramelized onions,hazelnut]
Sea bream (Boiled vegetables, oil & lemon sauce)
Dinner
Spinach pie salad (Dill, baby spinach, feta cheese, sesame, pie crust, spring onion)
Shrimp ceviche (Strawberries, salami, avocado, chili, coriander, passion)
Couscous Shrimp (BBQ shrimp, bisque, ouzo)
Crème brûlée
Day 3
Lunch
Quinoa salad (Cherry tomato,red&yellow pepper, arugula, avocado, honey vinaigrette)
Cheese croquettes (Marmalade tomato)
Smoked trout with gnocchi
Dinner
Boiled seasonal Greens *HORTA* (Cucumber, melon, zucchini, pistachio, aromatic herbs, yuzu)
Zucchini meatballs (Mousse feta cheese cream, cucumber water)
Pork iberico (Celery root, tartare mango, green apple, rosemary jus)
White chocolate mousse
Day 4
Lunch
Caesar Salad (Baby gem, Parmesan, croutons, cherry tomato, shrimp tempura, Caesar sauce)
Grilled squid (Ceviche tomato, tarama, chili,anduja oil)
Greek traditional *BRIAM*(Potato,zucchini,eggplant,carrot,tomato sauce,fresh oregano)
Dinner
Long snake bean Salad (Potato, chili, spring onion, cherry tomato, parsley dressing)
Beef tartare *KEBAB* (Tacos, yoghurt soumak, peppper cream)
Rib eye steak (Potatoes pont-neuf , bearnaise sauce)
Panna cotta
Day 5
Lunch
Grilled vegetables Salad (Vegetables,*TSALAFOUTI* cream cheese, cherry tomato, carob rusk, honey vinaigrette)
Chicken curry (Mushroom, mustard, creme)
Chicken fillet (Sweet potato puree, sweet potato chips)
Dinner
Beetroot Salad (Red&yellow pepper, walnut, pear, goat cheese, walnut syrup)
*KAKAVIA* (Fish soup aromatic with orange flavor)
Sea bass (Beetroot puree, broccoli, horta)
Lemon tart
Day 6
Lunch
Rocket salad (Arugula, spring onion, dill, Parmesan, pine nut, sun-dried tomato)
Carpaccio sea bass (Caviar,crispy onion,lime zest, gremolata trout,tarama)
Sea bass Braised (Cannelloni, tomato, garlic, broccoli)
Dinner
Tomato salad (Cherry tomato, cucumber, smoked tomato juice, spring onion, carob rusk, tsalafouti)
Feta cheese (Watermelon, avocado,bread tuil)
Frumenty (Lamb fillet, *arseniko* cheese cream from Naxos, chicken skin)
Moelleux chocolate
Day 7
Lunch
Buratta salad (Cherry tomato, strawberry, arugula, balsamic cream)
Feta Baklava (Honey, hazelnut)
Traditional Cretan Pasta *SKIOUFICHTA* (Sun-dried tomato,spinach, dill, creme, anthotiro cheese, cured pork leg)
Dinner
Nicoise salad (Baby gem, cherry tomato, beans, potato, egg, mackerel)
Ancovy tempura (Cauliflower, pickled ginger, tarama)
Scorpion fish (Horta, fish sauce, asparagus,foam turmeric)
Deconstructed *GALAKTOMPOUREKO*
Reviews
