SPICE OF LIFE Yacht Description
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2 x Seabob:
Premium underwater seascooters for fast, easy exploring around the anchorages and coves. -
Hydraulic swim platform:
Creates a low, stable sea-level terrace for swimming, launching toys, and tender boarding. -
Starlink Satellite Internet:
Keeps a reliable connection for work and streaming while cruising around Greece.
Fresh Sunreef 60. SPICE OF LIFE is a 2025 Sunreef sailing catamaran, about 60 feet long with the wide-beam layout people book multihulls for. She sleeps 6 guests in 3 en-suite cabins, all with queen beds.
Easy water access. The hydraulic swim platform turns the stern into a proper sea-level hangout for swimming, launching toys, and getting everyone back onboard without the awkward ladder dance. Quick dip. Quick reset.
Outdoor living, sorted. You get a flybridge for open-air lounging and views, plus a foredeck lounge with sunpads and trampolines, and an aft cockpit that connects to the salon through glass doors for one larger social zone.
Toys and connectivity. For days when “just sailing” is not enough, there’s a 4.6m Highfield tender, 2 Seabobs, SUPs, kayaks, a towable, wakeboard, adult water skis, plus snorkeling and light fishing gear. Air conditioning and Starlink Wi‑Fi keep things comfortable and connected when you want them.
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?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin (Owner’s Suite) | Queen size bed | Private en-suite bathroom | Full |
| Guest Cabin 1 | Queen size bed | Private en-suite bathroom | Full |
| Guest Cabin 2 | Queen size bed | Private en-suite bathroom | Full |
SPICE OF LIFE
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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
| Toy | description |
|---|---|
| Seabob | 2 Seabob for underwater propulsion. |
| Towable | Towable for being towed behind the tender. |
| Wakeboard | Wakeboard for towing behind the tender. |
| Paddleboard (SUP) | SUP for stand-up paddling. |
| Kayak | Kayak for paddling. |
| Snorkeling gear | Snorkelling Equipment for guests. |
| Fishing gear | Fishing Gear for guests. |
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
Sails the Aegean with local Cyclades knowledge to help time anchorages and routing. Brings offshore and racing training plus long-distance delivery experience for controlled passages.
- Greek nationality
- Languages: English and Greek
- Qualifications: NASPOR offshore sailing and racing certification; STCW Basic Safety Training VI/1; GMDSS General Operator Certificate VI/2
- Diving Instructor
Plans menus around fresh local products with a Mediterranean focus, keeping meal timing aligned with the day. Can adapt dishes to different dietary preferences while maintaining hygiene standards.
- Greek nationality
- Born in 1996
- Cuisine focus: Mediterranean flavors using fresh local products
- Previous yacht: Valium 62
Supports deck operations on catamarans around Santorini, helping keep embarkations and swim stops organized. Holds first aid training to back up day-to-day guest safety on board.
- Born in 1993
- Sailboat license
- First aid certification
- Fluent in Greek and English
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*
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