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?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin | Double (205cm x 200cm) | Private en-suite bathroom | Full |
| VIP Cabin | Double (200cm x 200cm) | Private en-suite bathroom | Full |
| Twin Cabin 1 (Convertible) | Twin: 90cm x 200cm (convertible to double: 250cm x 200cm) + Pullman berth | Private en-suite bathroom | Full |
| Twin Cabin 2 (Convertible) | Twin: 90cm x 200cm (convertible to double: 250cm x 200cm) + Pullman berth | Private en-suite bathroom | Full |
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
Related Videos
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
| Toy | description |
|---|---|
| Jet skis | 2 Sea-Doo Jet-Skis (Spark 90 HP (2018) and RXT-X 300 (2022)). |
| Seabob | 2 F5S Seabobs (Seabob F5S (2017) and Seabob F5S (2022)) for underwater cruising. |
| E-foil | Efoil Fliteboard for riding above the water on a motorized hydrofoil. |
| Tube - towable | Tubes towable inflatable(s). |
| Sofa - towable | Sofa 4-seater towable inflatable. |
| Water skis | Water skis for adults and children. |
| Monoski | Monoski for adults. |
| Wakeskate | Wakeskate board. |
| Kayak | Inflatable kayak 2-seater (2018). |
| Paddleboards (SUP) | 2 inflatable SUPs. |
| Inflatable trampoline | Inflatable trampoline for on-water bouncing. |
| Snorkeling equipment | Snorkelling equipment for guests. |
| Fishing gear | Fishing gear for guests. |
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
- 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 – truffle oil and parmesan cheese
- Omelet – with cheese
- Omelet – bacon, cheese, pepper, and cherry tomatoes
- Croque Madame
- Croque Monsieur
Croissants
- Mini butter croissant
- Mini chocolate croissant
- Salty croissant – egg, cheese, and sauce béarnaise
Monday
- Mixed green salad – peach, nuts, cardamom, baked smoked eel, passion fruit vinaigrette
- Scallops in their shell – passion fruit sauce, mango, coriander
- Fresh grouper fillet – mashed celery root, bisque sauce, dill oil
Tuesday
- Crunchy Santorini cherry tomatoes – burrata and basil pesto cream
- Pinsa – tomato sauce, smoked scamorza, chorizo, egg, truffle oil
- Original carbonara – smoked guanciale and pecorino romano
Wednesday
- Traditional Greek salad
- Spinach pie – feta cheese and fresh dill
- Moussaka – veal minced meat and béchamel
Thursday
- Caesar – iceberg, croutons, bacon, chicken fillet, homemade Caesar sauce
- Beef tartare – aromatic herbs on roasted bones
- Handmade mixed grill – tomahawk steak, lamb ribs, marinated chicken, ribeye, sausage; country potatoes with smoked paprika, truffle oil, parmesan
Friday
- Mixed green salad – crispy chicken, vegetables, sesame, BBQ vinaigrette with sesame oil
- Bao buns – panko BBQ shrimp, coleslaw, spicy mayo
- Noodles with beef fillet – julienned vegetables, sweet & sour pineapple sauce, sesame oil
Saturday
- Caesar – chicken fillet, croutons, handmade Caesar sauce
- Handmade country potatoes – smoked paprika, parmesan, fresh black truffle flakes
- Burger – Black Angus beef, onion rings, truffle mayonnaise, cheddar, bacon, brioche bun
Sunday
- Mixed green salad – marinated fennel, hazelnuts, Santorini cherry tomatoes, avocado, beef pastrami, lime vinaigrette
- Crispy bruschetta – handmade bread, feta cream, chorizo, black garlic, smoked paprika
- Ribeye fillet – porcini sauce, truffle paste, Graviera cheese, truffle oil
Monday
- Baby rocket & greens salad – sashimi tuna, wakame, green tobiko, soy-sesame vinaigrette
- Sushi and nigiri plate – soy sauce and wasabi cream
- Salmon fillets – baked over flame; asparagus, baby carrots, king oyster mushrooms, pineapple sauce
Tuesday
- Green mixed salad – onion, dill, croutons, cherry tomatoes, apple vinegar vinaigrette
- Taramosalata – with crispy small pita bread
- Fricassee pagrus fillet and crayfish – lettuce, herbs; yuzu and turmeric
Wednesday
- Baby rocket salad – black beans, beetroot, katiki Domokou, lemon vinaigrette
- Vegetables sautéed – coriander vinaigrette
- Shrimp – coconut-cream aioli and herbs; mashed sweet potato
Thursday
- Mixed greens – nuts, peach, cardamom, roasted goat cheese, mango vinaigrette
- Crispy bruschetta – katiki Domokos, beetroot, jamón ibérico
- Grilled chicken fillet – smoked Metsovone cheese sauce, honey mustard cream, baby potatoes
Friday
- Mediterranean salad – vegetables, caper leaves, carob sticks, barrel-aged feta, oregano olive oil
- Tzatziki – pita bread and French fries
- Wrapped souvlaki – handmade chicken and pork gyro
Saturday
- Basil quinoa – baby greens, Florina pepper, coriander, sesame oil vinaigrette
- Sautéed wild mushrooms – white wine, black garlic, truffle paste, Gruyère, parsley
- Grilled salmon fillet – trachana with saffron and parmesan
Sunday
- Mixed green salad – orange, dill, avocado, Santorini cherry tomatoes, smoked eel, passion fruit vinaigrette
- Smoked salmon rolls – cream cheese, lime zest, dill; sesame seeds and soy sauce
- Spaghetti with lobster – tomato sauce, Martini Bianco, black caviar
Monday
- Lemon pie
- Chocolate mousse – caramelized hazelnuts
Tuesday
- Tiramisu
- Tangerine sorbet
Wednesday
- American cheesecake – pecan butter caramel
- Ice cream – grated cookies and handmade ganache chocolate
Thursday
- Brownies – with ice cream
- Chocolate trunk – dried fruit and strawberry jam
Friday
- Chocolate soufflé – vanilla ice cream
- Ravani – with ice cream
Saturday
- Handmade banoffee
- Lime sorbet
Sunday
- Rice milk cream – caramel crust and fresh blueberries
- Lemon mousse – macaron pieces and burnt meringue
No specific snack items are listed in the provided menu.
Chef’s Style & Influences
Mediterranean and Greek classics with sushi, truffle accents, and tropical fruit vinaigrettes.
