• Guests: 8
  • Cabins: 4
  • Price Range: €30,500 - €40,500


This yacht is based in Greece.

Yacht Description

ALEXANDRA II yacht is a 67.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by Fountaine-Pajot in 2022. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The sailboat features VOLVO D3 2x150hp 2x 12KW synchronized Fischer Panda engines and a generator.


One master cabin with desk area, three queen bed guest cabins all with private facilities. All cabins are with TV.
Tube: Yes
Guests: 8
Draft: 5.7
Cruising Speed: 10
Helipad: No
Ac: Full
Ac Night: No
Built: 2022
Cabins: 4
Queen: 4
Showers: 4
Basins: 4
Electric Heads: 4
Jacuzzi: Yes

Flag: Greek
Homeport: Athens


BBQ: Yes
AC: Full
Generator: 2x 12KW synchronized
Internet: Onboard WIFI
Cruising Speed: 10


Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Water Maker: yes
Ice Maker: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: No
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Smoking: outdoors
Crew Smokes: Inq
Children Ok: Yes
Generator: 2x 12KW synchronized

Price Details

Price from: €30,500

High season rate: €40,500

RATES 2022
Period A (July-August) EURO 39500/week
Period B (June - Sept) EURO 37000/week
Period C (October - May) EURO 29500/week
+ VAT 13% + APA 20%

RATES 2023
Period A (July-August) EURO 40500/week
Period B (June - Sept) EURO 38000/week
Period C (October - May) EURO 30500/week
+ VAT 13% + APA 20%

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) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.


Water Sports

Dinghy Size: Gala Atlantis A450L
Kayaks 2 Pax: Yes
Dinghy Hp: 60
Dinghy Pax: 8
Swim Platform: Hydraulic
Water Skis Adult: Yes
Boarding Ladder: Hydraulic stern
Water Skis Kids: Yes
Kneeboard: No
Snorkel Gear: Yes
Wake Board: Yes
Paddleboard: 2

Other Entertainment

Deck Jacuzzi


Crew Information



Deckhand/ Stewardess

Captain: Markos Spyropoulos

CAPTAIN: Markos Spyropoulos

Markos was born in 1970 in northern Greek city of Thessaloniki. He studied Physical education and Sports Science at the Aristotle University of Thessaloniki.
In 1984, he joined the Greek National rowing team and won the Gold medal in the National races.

He received his first Open Sea Sailing license in 1996 and has over 25 years of sailing experience with over 350,000 nautical miles across all oceans! He has furthered his certifications over the years and holds RYA Yachtmaster Offshore, Master of Yachts, and Yachtmaster Ocean Unlimited.

Markos has worked as a captain for yacht charters, private yachts, and deliveries throughout the Mediterranean and Caribbean; as well, using his outstanding sailing experience, he shares his knowledge with others as a yachting instructor.

With his passion for sailing and competing he has participated in many sailing races worldwide. His biggest accomplishment was in the 2019 Mini Transat 6.50 in 2019 where he placed 11th out of the 90 participants, being the first Greek to ever finish the race in the prototype vessel category. Many remarkable racing accomplishments led up to this event; such as 3rd in the 2019 Gran Premio D’Italia, 1st in the 2018 Gran Premio D’ Italia, 2nd in the 2018 Mini Solo, and 4th in the 2018 Mini Med. In 2013-2014 Marcos embarked on the prestigious Oyster World Rally. With a 1st place in the Tahiti Pearl Regatta International Multihulls (2013) and a 3rd place in the Oyster Regatta Antigua (2014) he knows his way around the world! Before joining Alexandra II as a captain, previously he was the captain of Just Marie of our fleet.

Markos enjoys fishing, harpooning, deep diving, scuba diving, snorkeling, surfing, kayaking, and kite-boarding. When he is finally out of the water, he loves snowboarding and skiing.

Chef: Nick Lagoudis

Chef Nikos is 34 years old and born in Greece. He is extremely professional and has a passion for cooking and he pays attention to detail. He has worked at the prestigious Sketch Restaurant in England and for the past two seasons on luxury motor yachts. He adapts his menu for allergies and food restrictions with ease. His favourite cuisine to prepare for his guest is Mediterranean cuisine.

Languages: English and Greek

Deckhand/ Stewardess: Alexandra Avramopoulou
Alexandra, born in 1989, is from Athens, Greece. She is very energetic and hardworking with an absolute love for the ocean. In 2007, she began at the University of Patra for an Integrated Master’s in Environmental and Natural Resources Management and holds a degree as an Environmental Engineer. From 2015- 2017, she went on to the University of Pireaus for her Master in Science in Energy and Environmental Management.

During this time, one of her favorite decisions was to begin sailing school and participate in sailing regattas- which she continues to this day. From the time of graduation, she has been working as a Stew/Deckhand on various catamarans bringing her passion for the environment and sailing to the yacht and offering her guests exceptional service. She continues to push herself in her profession with courses in Guest Services, Bartending and Mixology, and Wines. When she is not sailing as a profession, she loves sailing/racing, reading, painting, and knitting. She’s excited to welcome guests onboard Alexandra II so they experience the joys of sailing and the beauty of the sea!

Languages: Greek (native); English and French (fluent)




Benedicte con proscioutto
Fried or scrambled bacon mushrooms
Poached with salmon and avocado cream
Scrambled with spinach and goat cheese
Greek omelette feta cheese basil tomato
Aegean omelette with Antiparian sausage and gruyere from Naxos

PANCAKES (whole grain flour with honey) Red fruits coulis
Maple syrup

ACAI bowl ( acai,mango,red fruits,almonds)
GRANOLA Homemade (with oat milk or greek yogurt and Aegean honey)


ABC (apple,beetroot,carrot,ginger)
Green( green apple, spinach, cucumber, celery, mint, ginger)
Red ( red fruits, honey, greek yogurt)
Choco Banana (banana, cocoa, oat milk, tahini, peanutbutter, honey)

Variety with local jams and cheeses
Wholegrain, multigrain, Zea’s (gluten free ) breads and croissants


1st day
L: Greek Salad( tomato, tomato cherries, xinomizithra Antiparian cheese,

cucumber, copper leaves, kritamo and glistrida local herbs, extra virgin oil, petimezi )

Bruschettas (with salty anchovies and herring ) Octopus with Fava cream from santorini

D: Spinach baby leafs salad with manoura local cheese , dried figs , almonds Baba Ganoush ( aubergine smoked with tahini )
Tagliatta Lamb with stamnagkathi herb from Crete

2nd day

L: Tabbouleh with quinoa
Tartare Red Mullet with radish,lime, xtra olive oil, coliander, tomato Stuffed peppers with raisins , trachana a greek version of cous-cous , mint

D: Carpaccio Seabass with avgotaracho greek roe and sea urchin Burrata with tomato cherries confit and basil
Chicken Carry with politico pilaf ( rise Constantinople style)

3rd day
L: Melon Salad with arseniko cheese , mint, green onion top on rocket

Lobster grilled with citrus fruits sauce

D: Marathopitakia herb small pies from Crete
Quinoa with mackerel salty fillet and orange sauce Grouper Fish soup veloute with fillet of the fish and leek

4th day
L: Ampelofasoula summer Beans with sea salt and vinegar Squid grilled with trachana and vegetables

D: Caesars Salad with egg yolk parmesan and anchovies Japan Rib eye Kobe with sweet potato poure

5th day
L: Ntakos with Kopanisti mykonian cheese Cretan salad with barley rusk tomato and xtra olive oil

Redmullet grilled with fried potatoes and hollandaize

D: Grilled Shrimps salad with cashews and ginger-orange dressing Red Tzatziki with walnuts
Tortillia Shrimps ceviche with avocado , salsa fresca, coliander

6th day
L: Steamed vegetables with yogurt-mint dressing Grilled Salmon with soya sause

D: Almyra steamed salad (Greek herb that grows near the sea ) Taramosalata (roe with xtra olive oil)

Lobster Gamopilafo Cretan style risotto

7th day
L: Ceviche seabass mango, coconut milk, coriander, avocado Seaweed Salad with baby spinach and miso vinegar

Grilled Squid with wasabi mayo
D: Green Salad with aged gruyere from Naxo

Steak sauce Espagnole with grilled asparagus

Halva with raisins and almonds

Greek yogurt with compote and cinnamon
Mousse chocolate
Skaltsounakia (Gretan small cheese pies ) with thyme honey and cinnamon Walnutcake with kaimaki icecream


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