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.
What is the cabin arrangement of STEPHANIE?
- 1 VIP cabin
- 3 Double cabins
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
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
Captain: Giannis Gargalos
Giannis Gargalos is a passionate maritime professional whose love for the sea dates back to his childhood. With a career spanning several years on yachts and as a sailing instructor, he brings a wealth of experience and expertise to any crew. Giannis thrives in customer-facing roles, leveraging his exceptional customer service skills to ensure an outstanding experience for each guest.
An open-minded individual, Giannis excels in challenging environments and is adept at working under pressure. His top priority is always the safety and well-being of his customers, making him a trustworthy and reliable team member.
Giannis is a fully certified professional with a 2023 GMDSS License, a 2022 Motorboat License, and a 2016 Skipper License from the Offshore Sailing School. Additionally, he holds a 2016 First Aid and Rescue License from the Hellenic Red Cross, HRT.
Fluent in English, Spanish, and his native Greek, Giannis is a versatile communicator who can easily connect with a diverse range of passengers and crew members. With his extensive qualifications and dedication to service, Giannis Gargalos is a valuable asset for any maritime operation.
Chef: Artemis Liaskou
Chef Artemis is a highly skilled and passionate culinary professional with years of working experience. With an unwavering enthusiasm for her craft, she brings creativity and innovation to every dish, constantly elevating the dining experience for guests. Known for her excellent communication skills, Chef Artemis excels in building strong relationships with clients and team members alike, ensuring seamless service and satisfaction. Her dedication to both the art of cooking and the art of hospitality makes her a standout in the world of private yacht charters, and she is eager to bring her expertise to new opportunities and she is commited to delivering extraordinary culinary experiences.
Stewardess: Dimitra Karousou
Dimitra, born in 1994, brings a diverse background to the yacht Stephanie. With a degree in education, she initially pursued a career in teaching but later one found her passion in the hospitality industry, working as a waitress in some of the most exclusive restaurants in Mykonos and Thessaloniki. Her strong interpersonal skills and attention to detail make her a standout in the service department. Outside of work, Dimitra has a deep interest in theater and has completed several seminars to explore her creative side. Her combination of education, high-end service experience, love for children and artistic flair adds a unique dynamic to the team, ensuring that guests aboard enjoy both impeccable service and a warm, welcoming atmosphere.
Deckhand: Dimitris Siotas
Dimitris is a dedicated and passionate maritime professional with a deep connection to the sea, having spent his entire life in a seaside village. The sea has always been a part of his life, from his childhood days spent taking the motorboat out for fishing trips to exploring the rocky islets nearby. For him, sailing is not just a profession, but an adventure that fuels his excitement and passion for the ocean.
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
