STEPHANIE Yacht Description
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2 Seabobs:
Premium Seabob seascooters offer thrilling underwater exploration for guests of all ages. -
Inflatable Floating Island & Dock:
Large inflatable island and dock perfect for group fun and relaxation on the water surface. -
Deck Jacuzzi on Foredeck:
Enjoy romantic or relaxing moments with spa-like luxury and panoramic sea views.
*Introducing Stephanie – A New Standard in Eco-Friendly Luxury Yachting*
Welcome aboard Stephanie, where luxury meets sustainability on the open sea. This state-of-the-art yacht is designed for eco-conscious travelers who don’t want to compromise on comfort or performance. With cutting-edge technology and a commitment to green solutions, Stephanie provides an unparalleled yachting experience with minimal environmental impact. She accommodates up to 8 guests across four lavish cabins, each offering private facilities to ensure the utmost privacy and relaxation for all guests!
*Whisper-Quiet Solar Power*
Stephanie runs on a high-efficiency solar system, eliminating the need for noisy generators. This sustainable power solution ensures a peaceful and serene environment for guests, while also saving fuel and reducing the yacht’s carbon footprint.
Powered by lithium batteries and solar panels, the yacht offers silent, eco-friendly operation—no generator needed to run the air conditioning at night.
*Low Carbon Footprint, High-Performance Yachting*
With its innovative green technologies, Stephanie achieves an impressively low carbon footprint, allowing you to explore the world’s most beautiful waters while leaving a minimal environmental trace.
*Complete Independence with Water Desalination System*
Equipped with an advanced water desalination system, Stephanie generates all its own fresh water from the sea, providing complete independence while cruising. This onboard water production system means you can explore remote destinations without the need to rely on ports for water replenishment.
*Professional crew of 4*
Her dedicated crew of 4, consisting of a captain, chef, stewardess, and deckhand, will make sure to guide you effortlessly through the Greek islands, offering expert navigation, delicious cuisine, and attentive hospitality along the way.
Set sail aboard Stephanie and experience the perfect blend of luxury, independence, and eco-conscious design.
Foredeck jacuzzi, flybridge party deck, and an inflatable sea pool bolted onto a 2024, 67’ catamaran. That’s STEPHANIE’s core operating system: big-volume multihull, four equal-comfort double suites for up to 8 guests, and a layout engineered for maximum outside time without feeling like a floating dorm.
The foredeck is the “why” here: a sunken lounge plus spa pool facing 360-degree views, with trampolines ahead and a wall of sunpads to kill any remaining stress processes. Up top, the expansive flybridge stacks more lounge and dining space, so the group can split into “sun, shade, or surveillance of the seabob chaos below” without getting in each other’s way.
At water level, the toy arsenal is basically a mobile beach club: 2 Seabobs, towables, adult & kids skis, wakeboard, SUPs, kneeboard, inflatable sea pool, and an island dock off a Highfield tender with 70hp. Shallow draft means you can actually use all this in coves other boats only photograph.
Inside, STEPHANIE runs the modern-catamaran playbook correctly: one large master suite plus three double cabins, all en-suite and air-conditioned, with panoramic salon windows and proper sound systems and Smart TV rather than afterthought gadgets. Starlink Wi-Fi, printer, tablet, and a small set of gym gear (yoga mats, TRX, bands, weights, elliptical) keep work excuses and fitness apps online.
The other unfair advantage is the crew stack: captain, chef, stewardess, and deckhand. Artemis in the galley is running a serious Mediterranean-forward menu—think bonito crudo, octopus carpaccio, beetroot risotto, wagyu tataki, and “Greek family night” done properly, not buffet cosplay. Service is structured so you don’t waste guest bandwidth on logistics; you just move between jacuzzis, sunbeds, and plates.
Net result: if your charter spec reads something like “new build, real deck jacuzzi, big flybridge, equal cabins for 8, strong toy locker, Wi-Fi that works, and a chef who cooks like a restaurant, not a compromise,” STEPHANIE resolves that query efficiently.
What is the cabin arrangement of STEPHANIE?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin | Queen-size bed | Private en-suite bathroom | Full AC in every cabin |
| Double Cabin 1 | Double bed | Private en-suite bathroom | Full AC in every cabin |
| Double Cabin 2 | Double bed | Private en-suite bathroom | Full AC in every cabin |
| Double Cabin 3 | Double bed | Private en-suite bathroom | Full AC in every cabin |
STEPHANIE
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Weekly price: €33,500 - €43,500
Low Season | High Season
- Length: 66'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 4
- Builder: Fountaine Pajot
- Consumption: 50 Litres/Hr
- Cruising Speed: 9.5
- Max. Speed: 11
- Built Year: 2024
- Turnaround: 214 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 sailing catamaran like STEPHANIE, the expected APA is 20% to 35% of the charter price (€6,700 - €11,725), making the charter cost €40,200 to €45,225. 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.
STEPHANIE 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 | 67,000EUR to 87,000EUR | 13,400EUR to 26,100EUR | 8,040EUR to 10,440EUR | 88,440EUR to 123,540EUR | Discounts outside the main season are common. | |
| 7 day charter | 33,500EUR to 43,500EUR | 6,700EUR to 13,050EUR | 4,020EUR to 5,220EUR | 44,220EUR to 61,770EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 16,750EUR to 21,750EUR | 3,350EUR to 6,525EUR | 2,010EUR to 2,610EUR | 22,110EUR to 30,885EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 33,500EUR / 6 * 3 days = 16,750EUR |
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: EUR33,500
High season rate: EUR43,500
RATES
High Season (July-August) EURO 43,500/week
Mid Season (June & Sept) EURO 41,000/week
Low Season (October - May) EURO 33,500/week
+ Plus expenses VAT 6,5% + 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 + 6,5% VAT) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.RATES
High Season (July-August) EURO 43,500/week
Mid Season (June & Sept) EURO 41,000/week
Low Season (October - May) EURO 33,500/week
+ Plus expenses VAT 6,5% + 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 + 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
Starlink
Printer
Tablet
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Dinghy Highfield Yamaha 70 HP | Highfield dinghy with Yamaha 70 HP engine for guest transfers and towing toys. |
| Canoe | Canoe for relaxed paddling. |
| Paddleboards / SUPs | 2 paddleboards (SUPs) for stand-up paddling. |
| Seabobs | 2 Seabobs for powered swimming and diving just below the surface. |
| Water skis - adult | Adult water skis for being towed behind the dinghy. |
| Water skis - child | Children’s water skis for younger guests. |
| Wakeboard | Wakeboard for towing behind the dinghy. |
| Kneeboard | Kneeboard for towing behind the dinghy. |
| Tube / Airstream Towable 3P | Tube including Airstream Towable 3P for towing up to three guests. |
| Infinity Pool inflatable sea pool | Inflatable sea pool for swimming within a protected floating pool. |
| Infinity Island inflatable dock | Inflatable dock creating extra floating space at water level. |
| Floating pool | Floating pool for protected swimming at the stern. |
| Inflatable floating island | Inflatable floating island for lounging on the water. |
| Inflatable Jet Ski Dock | Inflatable dock designed for mooring small craft at water level. |
| Connelly Party Cove Noodle DeLuxe | 8 Connelly Party Cove Noodle DeLuxe floats for lounging in the water. |
| Snorkel gear | Snorkeling gear for guests. |
Other Entertainment
One master cabin with queen-size bed, 3 double cabins with double size bed all with private facilities
Shower gel, shampoo, conditioner
Pillows on each bed (4 in each)
A/C in every cabin
Safe in every cabin
Hairdryers in every cabin
TV in master cabin with DVD connection
TV in salon
Fusion sound system in flybridge
Denon sound system in salon/bose speakers
ArtSound sound system in master cabin
Yoga mats, TRX, elastic bands, weights set, elliptical trainer
Crew
Captain
Chef
Deckhand
Stewardess
Captain: Giannis Gargalos
Giannis runs the boat with quiet precision, reading the Aegean like a map he’s carried in his head since childhood, keeping you safe while sliding you into the best anchorages before anyone else even thinks of them. Fluent and direct, he turns route planning into a clear, confident dialogue so you always know what’s coming next.- Professional skipper with multiple years of yacht command and sailing-instructor experience.
- GMDSS license (2023), Motorboat License (2022), Offshore Sailing School Skipper License (2016).
- First Aid & Rescue License – Hellenic Red Cross (2016).
- Languages: Greek (native), English, Spanish.
Artemis builds each menu like a tight storyline, pulling in small-producer Greek ingredients and turning them into plates that hit fast, clean, and unforgettable. She listens hard to what you like, then drops tailored dishes that feel custom-made for your table and the bay you’re anchored in.- Professional yacht chef with years of experience in high-end hospitality.
- Specializes in Mediterranean cuisine using small local producers and seasonal ingredients.
- Experienced in personalized menus for dietary needs and multi-course tasting experiences.
Dimitris grew up with the sea at his front door, so he moves around the deck and toys like it’s home turf, getting you in and out of the water fast, safe, and smiling. He treats every run in the tender or session with the toys as a small mission to dial up your day without slowing you down.- Lifelong connection to the sea, raised in a seaside village with daily boating and fishing.
- Professional deckhand focused on tender operations, water toys, lines, and guest safety.
- Dedicated stewardess managing interior service, housekeeping, and guest comfort on STEPHANIE.
- Part of a four-person professional crew on a 2024 Fountaine Pajot Alegria 67.
Menu
The breakfast menu celebrates Greek and Mediterranean produce with a generous, health‑forward spread.
- Juices, tea, herbal blends, quality coffees
- Finest selection of local cheeses & cold cuts:
- Cheeses: Graviera, Metsovone smoked, Tsalafouti soft spread, Kaseri, goat cheese
- Charcuterie: Local bacon, pastrami, mortadella, smoked ham, turkey, salami
- Fresh fruit salads
- Dried fruit and nuts
- Cereal, muesli, homemade granola
- Milk and plant-based beverages
- Greek yoghurt from small local producers
- Variety of jams and indigenous wild honey
- Butter, nut-butters, cocoa spread (tahini, hazelnut, almond, peanut butter)
- Greek yoghurt parfaits
- Chia puddings, overnight oats, smoothies
- Eggs cooked to order (fried, boiled, scrambled, poached, omelets)
- Eggs daily specials – a different signature egg dish each morning
- Pastry daily specials:
- Breakfast scones, croissants, olive oil cakes, homemade brioche, cookies
- Traditional Greek pies, babka, pancakes, croissant soufflés, fruit oatmeal bars
Light yet refined lunches highlight local seafood, vegetables, and artisanal cheeses in modern Mediterranean style.
Day 1
- Zucchini blossoms tempura with tzatziki dip
- Cherry tomatoes & nectarine
- Greek coppa, burrata, basil
- Pasta al pomodoro y basilico
- Roasted pomodori, sun-dried tomato, basil, pine nut confit
Day 2
- Bonito crudo – cucumber water, grapefruit, fennel
- Baby greens & figs – black sesame, “Volaki” goat cheese (Andros), honey vinaigrette
- Grilled seabream fillet – ampelofasoula green beans, hazelnut, lemongrass & ginger sauce
Day 3
- Savory cannoli – soft cheese & herbs, pistachio, crispy prosciutto (Evritania), tomato chutney
- Baby spinach – cucumber, pickled onion, dill, yoghurt sauce
- Beetroot risotto – Greek chèvre goat cheese, walnut crumble, mint oil
Day 4
- “Taramas” fish roe mousse with “avgotaraho” (Messolongi) & preserved kumquat
- Served with homemade sourdough bread
- Charred wild greens – tomato, lemon sauce
- Sweet and sour grilled octopus – fava beans purée, saffron, fried caper leaves, caramelized pearl onion
Day 5
- Octopus carpaccio – aioli, fried caper, Kalamata olives, rocket
- Cretan “Dakos” salad – tomato textures, homemade carob cracker, pickled samphire, “Mizithra” cheese
- Crispy fried cod – potato & garlic espuma, beetroot rose
Day 6
- Steamed saffron mussels – coconut, lemongrass
- Grilled lettuce hearts – “Kopanisti” Mykonian cheese, anchovies, crumbs
- Grouper wine leaf roulade – charred leeks, dill, “avgolemono” lemon sauce
Day 7
- Mackerel gravlax – Granny Smith, pickled shallots, radish, almond cream
- Beetroot carpaccio – raspberry sorbet, pistachio, mint
- Seafood pasta – shrimp tartare, clams, Earl Grey bisque, chives
Dinners are multi-course, restaurant‑level experiences marrying Greek flavors with global fine‑dining techniques.
Day 1
- Pumpkin velouté – ginger, coconut, nutmeg
- Cabbage slaw – celery, peppers, green apple, raisins, walnuts, mint dressing
- Iberico pork presa – cauliflower & white chocolate espuma, grilled peaches, chimichurri
- Vanilla namelaka – strawberry consommé, pink peppercorn, white chocolate soil
Day 2
- Beef tartare – bone marrow, soy-cured egg yolks, berries, pickled mustard seeds
- Rocket & strawberries – spring onion, almond‑crusted “Mastelo” cheese (Chios), vanilla vinaigrette
- Moussakas – grilled aubergine, beef Bolognese, smoked béchamel, crispy potato
- Crème brûlée – essence of salep
Day 3
- Feta phyllo – fried feta in pastry pouch, peach, sesame, honey
- Fennel & radicchio – orange, radish, dill, mandarin vinaigrette
- Tender chicken fillet, herby crust – king oyster, charred carrots, hazelnut velouté
- Pistachio sponge cake – berry gelato, limoncello gel
Day 4
- Crispy eggplant ball – stracciatella di bufala, tomato salsa, mint
- Mustard leaves & grapes – “Tsalafouti” sheep cheese, caramelized almonds, aged balsamic pearls
- Fresh ravioli – finest local cheese stuffing, “Louza” Cycladic cold cut, cacio e pepe
- Bourbon cremeux – grilled peaches, caramelized hazelnut, thyme
Day 5
- Celeriac steak – brown butter & miso foam, nut crumble, “Ladotiri” cheese (Mytilene)
- Grilled green beans – crispy lemon, almonds, dill, chili, yoghurt sauce
- Grilled lamb ribs – pistachio crust, salt‑baked baby potatoes, Baba Ghanoush, coriander
- Lemon cream – almond shortbread, meringue, rosewater
Day 6 – Special Greek Family Night
- “Bougiourdi” – spicy baked feta, tomato confit, pepper chutney, herbs
- Greek salad – cherry tomatoes, cucumber water & pearls, pickled onion, osmotic olives
- Super spiced chicken skewer – homemade pita breads, tzatziki, grilled peppers, cucumber & mint slaw
- Fermented potato fries
- Greek yoghurt ice cream – whipped honey, caramelized walnuts
Day 7
- Wagyu tataki – soy, dashi, truffle
- Watermelon & grilled tomatoes – verbena, feta cream, balsamic vinaigrette
- Slow‑cooked beef cheeks – artichoke espuma, asparagus, gremolata
- Smash pavlova – cream with “Mastiha” essence (Chios), berries & flowers, sugar dome
Desserts blend classic French technique with Greek ingredients, often pairing fruit, nuts, and aromatic liqueurs.
- Vanilla namelaka – strawberry consommé, pink peppercorn, white chocolate soil
- Crème brûlée – essence of salep
- Pistachio sponge cake – berry gelato, limoncello gel
- Bourbon cremeux – grilled peaches, caramelized hazelnut, thyme
- Lemon cream – almond shortbread, meringue, rosewater
- Greek yoghurt ice cream – whipped honey, caramelized walnuts
- Smash pavlova – cream with “Mastiha” essence from Chios, berries & flowers, sugar dome
Snacks & Light Bites
- Daily pastries, cookies, fruit oatmeal bars
- Traditional Greek pies and savory phyllo bites
- Local cheeses & charcuterie platters throughout the day
- Smoothies, chia puddings, yoghurt parfaits as healthy snacks
Chef’s Style & Influences
Modern Mediterranean cuisine using small‑producer Greek ingredients, refined techniques, playful textures, and elegant, balanced plating.
Reviews
