STEPHANIE Yacht Description
*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.
Accommodation
Cabin configuration: 3 Double Cabins, 1 Twin CabinsBeds: 1 Queen Beds, 3 Double BedsWhat is the cabin arrangement of STEPHANIE?
- 1 Master cabin
- 1 VIP cabin
- 4 Double cabins
STEPHANIE
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Weekly price: €33,500 - €43,500
Low Season | High Season
- Length: 67'
- # of Guests: 8
- # of Cabins: 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
+ ALLSTEPHANIE 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.
Amenities
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, Lithium batteries with solar panels – no generator is required at night to run the A/C, Water filtration system – mineral and sparkling, Reusable water bottles – no plastic bottles
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Dinghy Highfield Yamaha 70 HP
Water Skis (3) (Adults(2) & Kids)
Kneeboard
Canoe
Wakeboard (adults)
Snorkel Gear
Tube
2 x SUPs
2 x Seabob
Infinity Pool inflatable Sea Pool
Infinity Island Inflatable Dock
Airstream Towable 3P
8 x Connelly Party Cove Noodle DeLuxe
Board games: scrabble, jenga, backgammon
*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
Other Entertainment
Fusion sound system in flybridge,
Smart TV
Menu
Exclusive Yacht Menu at sea
Breakfast
A selection of Mediterranean flavors crafted with fresh, locally sourced ingredients. Enjoy artisanal cheeses, charcuterie, Greek yogurt, homemade pastries, and daily chef’s specialties.
Day 1
Lunch
Bruschetta with Ricotta & Prosciutto – Creamy ricotta with caramelized cherry tomatoes and prosciutto.
Beetroot Ravioli – Handmade ravioli stuffed with Philadelphia cheese, lemon zest, garlic, and pine nuts.
Moussaka – Layers of roasted eggplant, beef ragout, béchamel sauce, and crispy potato chips.
Dinner
Sea Bass Ceviche – Fresh Sea bass marinated in citrus.
Kale & Arugula Salad – With baked sweet potato, apple, pecans, and goat cheese.
Shrimp Spaghetti – Delicately seasoned and cooked to perfection.
Dessert: Chocolate Pie
Day 2
Lunch
Stuffed Portobello Mushrooms – Filled with melted cheese.
Quinoa Salad – A refreshing mix of colorful peppers, capers, mint, and tahini-honey dressing.
Stuffed Fish Fillet – With arugula, sun-dried tomatoes, and halloumi, served with potato velouté.
Dinner
Shrimp with Mango & Sweet Chili – A tropical twist on a seafood favorite.
Grilled Mastelo Cheese Salad – Served with sun-dried tomatoes, caramelized walnuts, and herb vinaigrette.
Sea Bream with Tarragon & Smoked Caviar – Served with vegetable couscous.
Dessert: Mille-feuille
Day 3
Lunch
Smoked Eggplant Salad – Served with handmade cherry tomato focaccia.
Baby Spinach & Manouri Cheese Salad – Tossed in a delicate herb vinaigrette.
Stuffed Zucchini – Cooked in egg and lemon sauce.
Dinner– Greek Night
Traditional Greek Barbecue – Grilled chicken, pork, ribs, and pita.
Greek Salad & Tzatziki – With fresh vegetables and feta.
Fried Potatoes & Roasted Bell Peppers.
Dessert: Galaktoboureko – A classic Greek custard pastry.
Day 4
Lunch
Kataifi Cheese Pie – A crispy, golden delight filled with various cheeses.
Dakos Salad – With carob soil, cherry tomatoes, olives, and feta mousse.
Spaghetti Bolognese – A timeless favorite with slow-cooked sauce.
Dinner
Shrimp Saganaki – With feta and handmade pitas.
Spinach & Strawberry Salad – With croutons, fresh onions, and parmesan flakes.
Grilled Sea Bass Fillet – Served with baby lettuce and portobello mushrooms in a lemon-oil sauce.
Dessert: Ice Cream-Filled Pastry Ball with Chocolate Syrup.
Day 5
Lunch
Tempura Zucchini – Served with aromatic yogurt sauce.
Burrata & Cherry Tomatoes – In a refreshing gazpacho sauce.
Chicken Ballotine – Wrapped in prosciutto with ricotta, spinach, and sweet potato purée.
Dinner
Bruschetta Caprese – Mozzarella, tomatoes, and basil pesto.
Cabbage & Chili Salad – A crunchy mix of cabbage, carrots, Florina peppers, and garlic.
Salmon with Black Rice – Served with sautéed asparagus in an orange sauce.
Dessert: Saragli with Aegina Pistachio
Day 6
Lunch
Dolmadakia – Stuffed grape leaves with lemon sauce.
Goat Cheese & Walnut Salad – With cranberries and balsamic olive oil.
Beef Fillet – Served with stamnagathi greens and demi-glace sauce.
Dinner
Sesame Phyllo Feta Saganaki – Drizzled with Greek thyme honey.
Smoked Salmon & Avocado Salad – With capers and citrus dressing.
Grilled Monkfish Fillet – Served with spinach risotto.
Dessert: Orange Pie
Day 7
Lunch
Sea Bass Carpaccio – With citrus dressing, truffle, and whiskey mayo.
Beetroot & Gruyere Salad – With cherry tomatoes, grapes, and mustard-honey dressing.
Handmade Veal Ravioli – Stuffed with slow-cooked veal cheeks and feta mousse
Dinner
Cucumber Sushi with Smoked Salmon – A fresh, light bite.
Arugula & Beetroot Salad – With walnuts, dried figs, and orange dressing.
Grilled Pheasant Fillet – Served with tabbouleh and lemon-olive sauce.
Dessert: Walnut Pie with Ice Cream
Bon Appétit!
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