• Guests: 8
  • Cabins: 4
  • Price Range: €50,000 - €70,000


This yacht is based in Greece.

Yacht Description

ABOVE & BEYOND yacht is a 78.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by Sunreef Yachts in 2019. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The sailboat features 2x John Deere 225 HPGen 2 X Northern Lights generator 26 KvA each engines .


One master cabin and three queen guest cabins all TV and private bathrooms
Tube: Yes
Guests: 8
Maxspeed: 10
Draft: 2.20
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2019
Cabins: 4
Queen: 4
Showers: 4
Basins: 4
Electric Heads: 4
Jacuzzi: Yes

Flag: Greek
Homeport: Athens, Greece
Yacht Insurance: Helvetia


BBQ: 0
AC: Full
Internet: Onboard WIFI
Cruising Speed: 8
Max Speed: 10


Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Water Maker: yes
Board Games: Yes
Bimini: Yes
Special Diets: Yes
Kosher: No
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: Inq

Price Details

Price from: €50,000

High season rate: €70,000

2023 Rates
High Season (15 June - 15 September) EURO 70000/week + all exp
Mid Season (1 May - 14 June & 16 September - 31 October) EURO 65000/week + all exp
Low Season (1 November - 30 April) EURO 50000 + all exp
+ APA 25% + VAT 13%


Water Sports

Dinghy Size: T/T Williams Jet Tender
Kayaks 2 Pax: Yes
Dinghy Hp: 200 HP
Dinghy Pax: 6
Swim Platform: yes
Water Skis Adult: Yes
Boarding Ladder: Stern Hydraulic
Snorkel Gear: Yes
Wake Board: Yes
Paddleboard: Yes


Crew Information

Captain: Evangelos Chatzigiannakoudis

Captain: Evangelos Chatzigiannakoudis
As an islander in origins and a competitive swimmer since his early childhood, he has a great passion for the sea from his very early years. His passion evolved as he studied the sea in the UK as an oceanographer and a marine mechanical engineer.
He then switched to working in the sea in 1998 by receiving his sailing diploma. Since then, he has worked as a sailor and skipper for many different charter and private yachts.

He is the holder of an approved MCA master 200GT license for sailing and motor yachts. He is an energetic individual, very responsible, adaptable, hard-working, and knows how to provide his guests an unforgettable sailing holiday! He loves anything that has to do with the
sea such as spear diving, surfing, and swimming.

He has a surf instructor and lifeguard license and speaks English and Greek fluently.


Chef Vasilis was born in Greece in 1990. He completed his chef schooling in 2013 and continued from 2013 to 2015 studies in baking and pastry. He has completed additional courses in gastronomy "Modern cuisine", Greek creative cuisine, and food and safety management. He has worked at top gastronomic restaurants. The past two seasons he has worked on yachts. He is extremely attentive to his guests needs and always try to please. He prefers a fusion cuisine combining fresh local produce.

Previous yacht: M/S Arktos

Vasilis speak fluent Greek and English


Margarita has been working in the yachting industry since 2008 on various yachts as chief stewardess. She is with a very positive attitude and has an impeccable attention to detail. She sets as an ultimate goal to fulfil all requests of her guests on board. She is very energetic, sociable, communicative and polite.

She speaks fluent English and Greek.

Previous yachts: M/Y POLUX, M/Y MELI, M/Y AMAPOLA M/Y O'PARI


Konstantinos Kakaris

Konstantinos has completed 4 yacht deliveries from the Atlantic Coast of France and sailed countless miles throughout Greece. He is excellent at welcoming guests on board and introducing them to the beautiful Greek Islands. Very passionate about his sailing life and his time spent while Scuba diving, he emits his energy to everyone on board, giving them a memorable time.

Languages: Greek, English



Tea, infusions, all types of coffee, fresh  juices, smoothies, milk (different types),  bread and toasts, croquet madame, Greek  yogurt, cereals, fresh fruits, honey, local  jams, tahini and other spreads, cheese and  cold cuts, eggs all types, avocados,  pancakes, crepes, croissant, pancakes,  porridge, cakes.


Day 1

Crispy tortilla watermelon hamon iberico and mint

Cous cous salad with grape, basil pesto and burnt feta

Grooper grilled fillet, fresh herbs and egglemon thick sauce



sirloin tartar/cucumber,ginger/washabi mayo

Green salad, pickled wild mushrooms, peppermint, white balsamic and bee polen

Shortribs ,sugar glaze and boiled baby vegetables

Poached fruit salad with dry yogurt


Day 2

Grilled octopus, tarama musse, rusk with ouzo, cappers

Quinoa sallad, spinach, ginger, grilled shrimps and anthotiro cream

Gilt breem fish with roasted vegetable and lemon sauce



Mini brioche with zucchini burgers/mint/feta cheese Yogurt, lime sauce

Caesar salad with baby gems, chicken breast, eggs, parmezana regiano, Hazelnuts

Stifado premium beef cuts salot onions, rosemary in red gravy sauce

Galactoboureko / traditional dessert with a twist


Day 3

Santorinian fava croutons extra virgin olive oil, caper leaves

Sea bream ceviche lede digre chilly peppers chives

Mixed green salad with croutons blueberries and thyme dressing



Grilled beetroots,almond pesto, and greek yogurt

Lobster orzo ,bisque cloud , tomato powder

Lemon pie , marenque , candy lemon skin


Day 4

Fluffy meatballs fresh mint , lemon gel

Inka tomatoes in greek salad broth sea fenel and caper leaves

Beef fillets celeriac puree , saltiboga sauce,crispy prosciutto



Forest salad with poched pear walnut bitle apple vinegar dressing

Slow cooked panceta with crispy skin potatoes confi and gravy from its broth

Mille feullie with caramelized puff pastry with vanilla ice cream


Day 5


Smoked and chopped auvergine chilly peppers,fresh onions and mint

Watermelon cherry tomatoes mollases mint and wholegrain bread

Hummus ,crispy cheek pees and extra virgin olive oil

Grilled chincken leg ,vegetables and chicken zouch



Summer ratatouille, smoked eel and grape juice

Athinean salad

Picania with potatoes puree, hazelnut and wine sauce with demi-glass

Almond bavaruaz with forest fruits


Day 6

Mashed potatoes with parsley oil, onion and green leef salad

Shrimps tartar with picled mussles and crunchy lazania

Fish fillets and bloody mary sauce and patty pans



Tomato burger ,basil pesto feta cheese mousse

Coleslaw salad with smoked paprika

Dry aged cuts with grille carrots and carrot's puree



Day 7

Ceaser's baby gem salad with grilled eggs chicken thig

Quinoa salad raw broccoli/mango chives thyme pesto

Cretan carbonara with apaki and traditional pasta



Zucchini,cucumber water,lamb prosciutto and feta


Stuffed tomatoes porchinni mushrooms and wild rice


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