The first owner was a basketball player, so THIS IS MINE has extra headroom.
Worth noting: The Captain loves Mykonos and Santorini - this is rare and a big plus for those who wish to experience these iconic destinations with someone passionate.
THIS IS MINE, is a clean yacht with a great selection of water toys – An excellent option for active charters in the Cyclades, with a Captain ready to show you the thrills.
THIS IS MINE Yacht Description
This Is Mine (ex Tsouvali) perfectly combines a modern and uplifting interior with excellent cruising performance. The 27m (88'7'') Posillipo M/Y This Is Mine’ was built in 2008 and last refitted in 2024. offering accommodation for ten guests. She perfectly combines a modern and uplifting interior with excellent cruising performance. Her fresh atmosphere, beautiful furnishings and modern design are featured throughout her living areas and help create a comfortable and memorable experience.
Accommodation
Accommodation in Lower Deck in:One Master cabin (Bed dimensions: 205cm x 200cm)
One VIP cabin (Bed dimensions: 200cm x 200cm)
Two twin Convertible cabins (Bed dimensions 090cm x 200cm and 250cm x 200cm)
all with ensuite facilities.
What is the cabin arrangement of THIS IS MINE?
- 2 Double cabins
- 2 Twin cabins
THIS IS MINE
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Weekly price: €36,000 - €39,900
Low Season | High Season
- Length: 88'
- # of Guests: 10
- # of Cabins: 4
- # of Crew: 4
- Builder: Posillipo
- Consumption: 600 Litres/Hr
- Cruising Speed: 25
- Max. Speed: 34
- Built Year: 2008
- Refit: 2022
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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 motor yacht like THIS IS MINE, the expected APA is 25% to 40% of the charter price (€9,000 - €14,400), making the charter cost €45,000 to €50,400. 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.
THIS IS MINE 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 | 72,000EUR to 79,800EUR | 14,400EUR to 23,940EUR | 8,640EUR to 9,576EUR | 95,040EUR to 113,316EUR | Discounts outside the main season are common. | |
| 7 day charter | 36,000EUR to 39,900EUR | 7,200EUR to 11,970EUR | 4,320EUR to 4,788EUR | 47,520EUR to 56,658EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 18,000EUR to 19,950EUR | 3,600EUR to 5,985EUR | 2,160EUR to 2,394EUR | 23,760EUR to 28,329EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 36,000EUR / 6 * 3 days = 18,000EUR |
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: EUR36,000
High season rate: EUR39,900
High season (July, August): 39,900 Euro/week plus expenses
Low season (rest of the period): 36,000 Euro/week plus expenses
APA: 40% on official charter fee
Commercial vessel - VAT charged where applicable.
Greek VAT 6.5% until 31st December 2023. VAT 12% on charters after 1st of January 2024.High season (July, August): 39,900 Euro/week plus expenses
Low season (rest of the period): 36,000 Euro/week plus expenses
APA: 40% on official charter fee
Commercial vessel - VAT charged where applicable.
Greek VAT 6.5% until 31st December 2023. VAT 12% on charters after 1st of January 2024.
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Home cinema - Dolby Surround
50’ in Salon
DVD in Salon & Master cabin
Playstation in Salon & Master cabin
Crew
Captain: George Psarros
Runs the yacht with a strong safety focus, backed by professional training in security, fire fighting, life-saving, and medical care. Uses deep Greek-islands knowledge to plan stops at secluded beaches and hidden coves.
- Greek nationality
- Captain's career spanning from 2002
- Certifications include Ship Security, Fire Fighting, Life-saving, and Medical Care
- Languages: Greek, English
Keeps service running to schedule across dining, cabins, and turn-down so guests can stay focused on the day. Draws on yacht and luxury-residence experience to maintain consistent onboard standards.
- Greek nationality
- Languages: Greek, English
- Previous yachts: M/Y TOY A, M/Y LAZY DAYS, M/Y KASSANDRA
Plans menus around dietary requirements including vegan, vegetarian, gluten-free, and lactose-free, so groups can dine together without compromise. Uses bio and locally sourced ingredients to keep flavors clear and seasonal.
- Greek nationality; born in Athens
- 17 years in food
- Degree in Culinary Arts and multiple specialized seminars
- Previous yachts: M/Y PALOMA, M/Y EXOTIC
Keeps deck operations and yacht maintenance on track so days at anchor and underway stay orderly. Supports water-based activities by handling deck tasks efficiently and precisely.
- Greek nationality
- Career at sea began in 2009
- Languages: Greek, English
Menu
BREAKFAST
- Milk with cereals
- Platter with seasonal fruit
- Basket with crackers and handmade fresh bread
- Various cheeses and cold cuts with dried fruits
- Butter, jam, honey, hazelnut praline
- Fresh juices: fresh orange juice, fresh mixed juice
- Coffee: Greek, Nescafé, Espresso, French
- Toasts: with ham & cheese or turkey & cheese
- Yogurt with granola, chia seeds, and red fruits
Options with Eggs
- Scrambled eggs with truffle oil and parmesan cheese
- Omelet with cheese
- Omelet with bacon, cheese, pepper, and cherry tomatoes
- Croque Madame
- Croque Monsieur
Croissants
- Mini butter croissant
- Mini chocolate croissant
- Salty croissant with egg, cheese, and sauce béarnaise
MONDAY
LUNCH
Salad: Mixed green salad with fresh peach, nuts, fresh cardamom, baked smoked eel, and passion fruit vinaigrette
Appetizer: Scallops in their shell with passion fruit sauce, fresh mango, and coriander
Main Course: Fresh grouper fillet with mashed celery root, bisque sauce, and dill oil
Dessert: Lemon pie
DINNER
Salad: Baby rocket, baby spinach, Mizuna, sashimi fresh tuna, wakame salad, green tobiko, and vinaigrette soy with sesame oil
Appetizer: Sushi and nigiri plate with soy sauce and wasabi cream
Main Course: Thin salmon fillets baked over flame with asparagus, baby carrots, and king oyster mushrooms with pineapple sauce
Dessert: Chocolate mousse with caramelized hazelnuts
TUESDAY
LUNCH
Salad: Crunchy Santorini cherry tomatoes with fresh burrata and basil pesto cream
Appetizer: Pinsa with fresh tomato sauce, smoked Italian scamorza, chorizo, juicy egg, and truffle oil
Main Course: Original carbonara with smoked guanciale and pecorino romano
Dessert: Tiramisu
DINNER
Salad: Green mixed salad with fresh onion, dill, crunchy croutons, cherry tomatoes, and apple vinegar vinaigrette
Appetizer: Taramosalata with crispy small pita bread
Main Course: Fricassee pagrus fillet and crayfish, lettuce, baby spinach, chives, dill, flavored with yuzu and turmeric
Dessert: Tangerine sorbet
WEDNESDAY
LUNCH
Salad: Traditional Greek salad
Appetizer: Spinach pie with feta cheese and fresh dill
Main Course: Moussaka with fresh veal minced meat and fluffy aromatic béchamel
Dessert: American cheesecake with pecan butter caramel
DINNER
Salad: Baby rocket with black beans, beetroot, katiki Domokou, and lemon vinaigrette
Appetizer: Vegetables sautéed with coriander vinaigrette
Main Course: Shrimp with aioli sauce made from coconut cream and aromatic herbs, served with mashed sweet potato
Dessert: Ice cream with grated cookies and handmade ganache chocolate
THURSDAY
LUNCH
Salad: Caesar with iceberg, croutons, bacon, chicken fillet, and homemade Caesar sauce
Appetizer: Beef tartare with aromatic herbs on roasted bones
Main Course: Handmade mixed grill with premium meats (tomahawk steak, French cut lamb ribs, marinated chicken fillet, ribeye fillet, sausage) served with handmade country potatoes with smoked paprika, truffle oil, and grated parmesan
Dessert: Brownies with ice cream
DINNER
Salad: Mixed greens with nuts, fresh peach, fresh cardamom, roasted goat cheese, and mango vinaigrette
Appetizer: Crispy bruschetta with katiki Domokos, beetroot, and thin slices of jamón ibérico
Main Course: Grilled chicken fillet with sauce made from smoked Metsovone cheese and honey mustard cream, served with baby potatoes
Dessert: Chocolate trunk with dried fruit and strawberry jam
FRIDAY
LUNCH
Salad: Mixed green salad with crispy chicken, carrot flakes, cucumber flakes, baby corn, sesame, and BBQ vinaigrette with sesame oil
Appetizer: Bao buns with crispy panko BBQ shrimp, coleslaw, and spicy mayo
Main Course: Noodles with beef fillet, julienned vegetables, sweet & sour sauce with pineapple, and sesame oil
Dessert: Chocolate soufflé with vanilla ice cream
DINNER
Salad: Mediterranean salad with cherry tomatoes, cucumber flakes, tricolor peppers, fresh onion, caper leaves, mini carob sticks, barrel-aged feta cheese, and extra virgin olive oil flavored with fresh oregano
Appetizer: Tzatziki with pita bread and French fries
Main Course: Wrapped souvlaki with handmade chicken and pork gyro
Dessert: Ravani with ice cream
SATURDAY
LUNCH
Salad: Caesar with juicy chicken fillet, croutons, and handmade Caesar sauce
Appetizer: Handmade country potatoes with smoked paprika, grated parmesan, and fresh black truffle flakes
Main Course: Burger with handmade 100% Black Angus beef, onion rings, truffle mayonnaise, cheddar cheese, bacon, iceberg lettuce, tomato, and fluffy brioche bun
Dessert: Handmade banoffee
DINNER
Salad: Basil quinoa with baby rocket, baby spinach, Florina pepper, fresh onion, fresh coriander, and sesame oil vinaigrette
Appetizer: Sautéed wild mushrooms with white wine, black garlic, truffle paste, Gruyère cheese, and fresh parsley
Main Course: Grilled salmon fillet with aromatic trachana flavored with saffron and parmesan
Dessert: Lime sorbet
SUNDAY
LUNCH
Salad: Mixed green salad with marinated fennel, sautéed hazelnuts, crispy Santorini cherry tomatoes, avocado, beef pastrami, and lime vinaigrette
Appetizer: Crispy bruschetta made from handmade bread with feta cheese cream, chorizo sausage, black garlic, and smoked paprika
Main Course: Ribeye fillet with porcini mushroom sauce, truffle paste, crispy cherry tomatoes, Amfilochia Graviera cheese, and truffle oil
Dessert: Rice milk cream with caramel crust and fresh blueberries
DINNER
Salad: Mixed green salad with orange, dill, avocado, crispy Santorini cherry tomatoes, flame-grilled smoked eel, and passion fruit vinaigrette
Appetizer: Smoked salmon rolls with cream cheese, lime zest, fresh onion, chopped dill, served with roasted two-color sesame seeds and soy sauce
Main Course: Spaghetti with lobster in fresh tomato sauce, extinguished with Martini Bianco, and black caviar
Dessert: Lemon mousse with macaron pieces and burnt meringue
