• Guests: 8
  • Cabins: 4
  • Price Range: €43,000 - €47,000


This yacht is based in Greece.

Yacht Description

ELLY yacht is a 67.00 ft long motor yacht catamaran and spends the summer and winter season in Greece. It was built by Fountaine Pajot in 2023. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The motor yacht features 2 X Cummins 550 HP 2 X Generators 2 X watermarker engines and a generator.


One master cabin with queen size bed (size between queen and king bed), 3 double cabins with queen size bed all with private facilities.
Tube: Yes
Guests: 8
Maxspeed: 18
Draft: 7.90
Cruising Speed: 16
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2023
Cabins: 4
Queen: 4
Showers: 4
Basins: 5
Heads: 4
Electric Heads: 4
Jacuzzi: Yes

Flag: Greek
Homeport: Athens


BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI
Cruising Speed: 16
Max Speed: 18


Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Number Dine In: yes
Water Maker: yes
Ice Maker: Yes
Board Games: Yes
Bimini: Yes
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Smoking: on deck only
Crew Smokes: No
Children Ok: Yes
Generator: Yes
Inverter: Yes
Voltages: 220/12

Price Details

Price from: €43,000

High season rate: €47,000

RATES 2023

Period A (July-August) EURO 47000/week
Period B (June - Sept) EURO 43000/week
Period C (October - May) EURO 34000/week

Plus VAT 12% + APA 25%

FUEL CONSUMPTION 90 - 120 lt/hr + generator

Charters for less than a week are only available upon request and the weekly rate is divided by 6
Ιf the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee

Relocation Fees:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
Summer Base Port: ATHENS
Summer Operating Area: Greece

Winter Base Port: Upon REQUEST
Winter Operating Area: Greece

Water Sports

Dinghy Size: Highfield sport 4,20M
Kayaks 2 Pax: 2
Dinghy Hp: 60
Floating Mats: Yes
Dinghy Pax: 6
Swim Platform: yes
Water Skis Adult: Yes
Boarding Ladder: aft - hydraulic
Water Skis Kids: Yes
Snorkel Gear: Yes
Wake Board: Yes
Paddleboard: 2

Other Entertainment

Washer & Dryer
Board games
Hydraulic Swimming Platform
Filtration system for Purified Water (Mineral and Sparkling water)
2 TVs, one in the saloon, one in the master cabin
Shower gel, shampoo, conditioner, body milk, hand soap, body lotion, vanity kit (Aqua di Parma )
Bathrobes for each guest
2 pillows per person
Hairdryer and hair iron for each cabin
Steam irons for each cabin


Crew Information




Captain: Giorgos Benis

Captain: Giorgos Benis

George holds MCA/RYA Yacht Master Offshore up to 200GT, and Motor Boat operator license. He has under his belt more than 100.000 nautical miles and a 30-years- experience in the yacht charter industry in Greece. He started his career back in 1995 and has sailed onboard charter to high performance boats.
He grew up in a town surrounded by the sea and started sailing at the age of 6! In 1988, he completed his postgraduate studies in mechanical engineering and served his country in the navy. In the past, he also worked several years in nautical clubs as offshore sailing and diesel engines instructor and in 2010, along with his older brother, they founded their own Offshore Sailing Training Center in Volos and named it after their legendary sailing boat, Himera. Over the last 5 years he works exclusively in crewed charters.
George is a proud father of 4 young boys.
He speaks Greek & English

Chef: Dimitris Dimitsas

Dimitris is a devoted chef with 22 years of professional experience in the cooking industry. He graduated from Thames Valley University of London in 2001, and holds a BSc in International Culinary arts. In addition he has the Food Hygiene certificate and a State Diploma in Hotel, Catering & Institutional Operations.
For many years he has worked in restaurant and hotel kitchens. Among the collaborations that stand out in his career, are the London 4 Seasons Hotel, and the UK Australian Embassy. In 2016 he decided to accept a new challenge, and stepped into the yacht charter industry.
Besides cooking, he enjoys diving and sailing with his kids.
Dimitris can easily adjust any meal to the requirements of his guests, and is known for transforming an ordinary recipe into a delicious meal, using fresh ingredients and lots of imagination.
He speaks Greek, English & Italian.

Stewardess/Deckhand: Anastasia (Nancy) Fakidi

Nancy is a distinguished world class athlete. Counting more than 15 years of success in Dinghy Sailing, she won the podium numerous times in European & World Championships. Her parents encouraged her to start saiing when she was only six years old and very soon she became passionate about this new world. From 2007 to 2021 she was a member of the Hellenic National Sailing team, and in 2019 she joined the Hellenic pro-Olympic Sailing team.
When the time came for business orientation, it was only natural for her to seek a career within the yachting industry. Today she holds a BSc at Maritime Studies, STCW, Offshore Sailing & Power Yacht certificates. In business, she believes that the road to success is built starting from the very bottom.
Her character is humble, disciplined, highly motivated and extremely hard working.
She enjoys working as part of a team while travelling all over the world.
She speaks Greek & English.
This will be the second year for Nancy to work with cpt. George.



Choice of Assorted Bread (toast, croissants, rolls, brioche, muffins, etc)
Served with Preserves (Jam, marmalade), Honey
Choice of fresh Fruit Juice (orange, pineapple, tomato)
Cut Fruits (grapefruit, melon, papaya, pears, bananas)
Stewed Fruits (plums, apples, figs, prunes)
Choice of Cereals (Muesli, Porridge, Rice flakes, wheat flakes etc) Sen/ed with hot/cold milk
Fish: (Boiled, Grilled, Poached, Steamed – Sole, Herring, Haddock)
Eggs: (Fried, boiled, poached, plain or savory omelet)
Meat: (Bacon, Sausages, Salami, etc – fried or grilled)
Choice of Assorted Bread (toasts, brioches, croissants, rolls, brown bread Served with butter and preserves (honey, jam, marmalade)
Beverages: (Tea, Coffee, Hot Chocolate, Milk, Horlicks, etc)
Greek yogurt with Greek honey
Handcrafted baked goods
Healthy bowls – avocado toast
Pancakes, French toast, cakes- banana bread
Healthy smoothies with seeds


Greek Salad*: Tomatoes, Cucumber, Feta Cheese, Onions, Olives, Cappers, Extra Virgin olive oil
Salmon Salad: Iceberg, Lettuce, Rocket salad, Salmon, Orange wedges, Yogart Orange Dressing
Ntakos*: Greek Traditional whole meal dried bread, Fets cheese, Tomatoes, Cappers, Extra Virgin olive oil
Green Salad: Green and Red Lettuce, Cherry Tomatoes, Sweet Corn, Red Beans, Croutons, Vinegret
Kous Kous Salad: Kous Kous, Courgettes, Onions, Mint, Parsley, Vinegar gastric, Cherry Tomatoes, Cucumbers
Root Vegetable Salad: Fannel, Carrots, Celery, Herbs, Lemon, Extra Virgin olive oil


Spicy Feta Cheese paste
Tarama Salad
Grilled Mushrooms
Grilled Cheese (Talagani, Haloumi)
Feta Cheese in filo pastry
Grilled or boiled vegetables
Octopus in Vinegar
Shrimps Sahanaki in Tomato sauce
Steamed Mussels
Apaki (cured smoked pork filet)
Siglino (cured salted meat

Main Dishes


Lamp slow-roasted in a clay pot with rosemary, herbs, baby potatoes, and a selection of vegetables
Veal cooked in tomato sauce and aromatic herbs served with wild rice and green beans
Beef fillet in mavrodaphne sauce served with wild mushroom risotto
Pork fillet stuffed with pistachios, dried fruit and prosciutto in cream with honey and mustard sauce, served with basmati rice
Braced feather steak cooked with celery and vegetable roots, served with mashed potatoes

Fish & Seafood

Braced haddock cooked in white wine, cherry tomatoes, olives, cappers, and herbs
Sea Bream stuffed with chopped cabbage and carrots
Sea Bass grilled served with sauteed spinach baby potatoes
Mackerel fillet cooked in the oven with sliced tomatoes, onions, garlic, daphne, and Extra Virgin olive oil
Salmon grilled in herbs crust served with a selection of vegetables
Octopus cooked in red wine and tomatoes sauce served with macaroni
Cuttlefish boiled in white wine sauce and spinach
Pasta with seafood cooked in tomato sauce
Prawns with orzo and vegetables


Stuffed vegetables with rice and herbs
Briam: Greek version of ratatouille
Imam Baildi: Stuffed aubergines with onions, garlic, tomatoes, and herbs
Green beans in tomato sauce and potatoes
Butter beans cooked in the oven with tomato sauce and herbs


Souffle chocolate with salted caramel
Yogurt with traditional fruity sweets
Kormos: frozen chocolate and crumbled biscuits
Apple crumble
Cream Brule

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