IRENE

  • Guests: 9
  • Cabins: 4
  • Price Range: €29,900 - €33,500

Base

This yacht is based in Greece.

Yacht Description

IRENE yacht is a 78.00 ft long motor yacht monohull and spends the summer and winter season in Greece. It was built by Ferretti in 2006. A refit was done in 2023. The yacht layout features 4 cabins and accommodates 9 guests. The cabin arrangement is following: 2 double cabins, 2 twin cabins, 1 pullman cabin.

The motor yacht features No laundry service available on board. Use of the above photos or any type of advertisement of the above vessel (via internet or printed version) is not permitted without the permission from the Owner via the Central Agent. All particulars and specifications are given in good faith and are believed to be correct but cannot be guaranteed. ____________________________ TESTIMONIALS: Charter Guests, June 2025 "Our experience on IRENE was absolutely wonderful. The yacht was beautifully maintained, the itinerary was thoughtfully curated, and the crew made us feel at home from the very first moment. Every detail from the service to the meals to the stunning anchorages, exceeded our expectations. Thank you for an unforgettable holiday." Charter Guests, July 2025 "We had the most amazing week on IRENE. The crew were warm, attentive, and always one step ahead of our needs, making every day seamless and enjoyable. The yacht offered every comfort we could wish for, and the days spent swimming, exploring, and relaxing were simply perfect. A truly memorable vacation that we will cherish." engines .


Accommodation

Two double cabins with queen-size beds

Two twin cabins with single beds, one of which includes an additional Pullman berth



All cabins feature en-suite facilities
Tube: Yes
Guests: 9
Maxspeed: 27
Draft: 3.8
Cruising Speed: 24
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2006
Cabins: 4
Double: 2
Twin: 2
Pullman: 1
Heads: 4
Jacuzzi: No

Flag: Greek
Homeport: Athens, Greece

Features

BBQ: 0
AC: Full
Internet: Onboard WIFI
Cruising Speed: 24
Max Speed: 27

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: Inq
Books: Yes
Crew Pets: No
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Yes
Board Games: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes

Price Details

Price from: €29,900

High season rate: €33,500


High season (July, August): EUR 33,500 / week plus VAT plus expenses
Low season (rest of the period): EUR 29,900 / week plus VAT plus expenses

APA 40% on official charter fee

Commercial vessel - VAT charged where applicable.
VAT: 12% Greek VAT on top of Charter Fee


Water Sports

Dinghy Size: Tender
Kayaks 1 Pax: Yes
Water Skis Adult: Yes
Water Skis Kids: Yes
Paddleboard: Yes

Other Entertainment

Satellite TV
DVD/CD player
Stereo System
Wi-Fi in all areas of the yacht


Crew

Crew Information

Captain: Antonis Tsotras

Name: Antonis Tsotras
Position: Captain
Nationality: Greek
Languages: Greek, English

Captain Antonis is a highly accomplished maritime professional and former Olympian sailor, bringing over a decade of experience in the yachting industry across the Mediterranean. With a strong background in both sailing and motor yachts, he combines technical expertise with a dynamic, guest-focused approach to deliver exceptional charter experiences.
Having successfully managed up to 20 charters per season, Antonis is known for his attention to detail, smooth itinerary planning, and ability to create memorable journeys tailored to each client. His in-depth knowledge of the Aegean and Saronic cruising grounds ensures optimal route planning, always prioritizing guest comfort, safety, and enjoyment.
Antonis’ distinguished sailing career includes competing in the London 2012 Olympic Games, achieving a world ranking of No. 8 in the Star Class, and earning multiple international distinctions, including European Silver Medalist and 7-time Greek National Champion. This elite-level discipline is reflected in his leadership style onboard-structured, calm, and performance-driven.
In addition to his yachting career, he has held key roles within the sailing community, including Technical Director of the Olympiacos Sailing Department and National Team Coach, further highlighting his strong leadership and mentoring capabilities.
Holding a Captain’s Diploma, RYA Yachtmaster certification, and GMDSS Operator license, Antonis ensures the highest operational standards onboard. His passion for the sea, combined with his professional mindset and warm personality, make him a valuable asset to M/Y IRENE and a trusted Captain for any charter experience.


Name: Charalambos Mavroudis
Position: Chef
Nationality: Greek
Languages: Greek, English

Chef Charalambos, born in 1974, holds a Diploma in Culinary Arts from the Higher School of Tourism Professions of Anavyssos and has specialized in Argentinian Cuisine with training in Argentina. With an extensive 25-year career, Chef Charalambos has worked in some of the most prestigious luxury hotels, renowned restaurants, yachts, and even television shows in both Greece and abroad. His culinary journey also includes serving as a Culinary Arts Instructor, further solidifying his expertise in the kitchen.
A passionate member of the Chef Club Athens, Charalambos has honed a diverse range of skills, specializing in Mediterranean, Argentinian, Mexican, and German cuisines, with a particular expertise in fish dishes. His innovative approach to cooking ensures that each guest aboard M/Y IRENE experiences exceptional and unforgettable meals, prepared with the finest ingredients.
When not crafting delicious meals, Charalambos loves to travel, discover new cuisines, visit food fairs, and dive into the underwater world.
Previous Yachts: M/Y IRENE
Interests: Traveling, Food Fairs, Diving, Exploring New Cuisines


Name: Loukia Sidiropoulou
Position: Chief steward/ess
Nationality: Greek
Languages: Greek, English, German

Loukia is a vibrant, energetic, and highly personable Stewardess with a strong background in sailing, guest service, and hospitality. As an accomplished sailor and sailing coach, she brings a unique combination of seamanship, professionalism, and natural people skills, making her a valuable asset onboard IRENE.
With experience working as both a Hostess and Skipper in the Ionian and Aegean Seas, Loukia has developed excellent guest relations skills, creating welcoming and memorable experiences for a wide variety of guests. Her responsibilities have included meal preparation, onboard organization, activity coordination, vessel handling, and ensuring the highest standards of service and comfort throughout each trip.
A competitive sailor for over a decade and a certified sailing coach, Loukia possesses strong boat handling abilities, confidence at sea, and exceptional teamwork skills. Her experience coaching both children and adults has further strengthened her patience, communication skills, and ability to adapt to different personalities and situations.
Friendly, enthusiastic, and highly adaptable, Loukia thrives in dynamic environments and enjoys building genuine connections with guests. Her positive attitude, strong work ethic, and passion for hospitality contribute to a warm and enjoyable atmosphere onboard.


Name: Gabriel Navarro
Position: Deckhand
Nationality: Filipino
Languages: Greek, English, Filipino

Gabriel, a skilled and versatile deckhand, excels in hospitality, multitasking, and critical thinking. With training from the Maritime Training Center of the Philippines, Gabriel is well-equipped with certifications in Basic Safety, Personal Survival Techniques, Fire Prevention and Fire Fighting, First Aid, and Personal Safety and Responsibility. His strong communication skills and dedication to ensuring a smooth and memorable experience for the guests make him an invaluable asset to the M/Y IRENE team.
Gabriel is always ready to assist with the yacht’s operations while ensuring that guests' daily needs are met with great care. His positive and professional attitude contributes to the seamless functioning of the yacht, helping guests enjoy their time on board to the fullest.
In his spare time, Gabriel enjoys exercising, maintaining a healthy lifestyle.
Previous Yachts: M/Y IRENE, M/Y SUBZERO, M/Y JASMIN BLUE, M/Y MILMAR
Interests: Exercising, Personal Development


Menu

Breakfast


American Breakfast:


Pancakes & Wafies with various toppings,


Scrambled Eggs, Hash Brown, Bacon & Sausages, Poached Eggs,


Croissants, Muffns, Bagels with Cream Cheese and Herbs,


Avocado Toast, Monte Cristo Sandwich,


Milk, Fresh Orange Juice, Cereals, Granola, Yogurt, Marmalade with Fresh Fruits,


Variety of Cold Cuts


Greek Traditional Breakfast:


Koulouri Thessalonikis, Greek Bread Open Sandwich with Tahini and Honey, Dry Bread with Feta Cheese


and Olives, Lagana Bread with Mousse Batzotyri and Apaki Meat, Tiganopsomo with Mizithra Cheese and


Molasses Sauce, Bougatsa Thessalonikis with Cinnamon and Powdered Sugar,


Strapatsada (Scrambled Eggs) with Cherry Tomatoes and Feta, Kagianas with Apaki, Fried Eggs,


Omelette, Dried Fruits, Variety of Nuts, Tahini Pie, Halva Pie, Kataiffl Rolls with Mousse Mizithra Cheese


and Pine Nuts with Blackberry Sauce


Low-Calorie Breakfast:


Skimmed Milk, Low-Fat Yogurt, Cottage Cheese, Honey, Low-Fat Protein Bar, Low-Fat Granola,


Oatmeal, Almond Milk (Unsweetened), Muesli with Seeds, Low-Fat Marmalade with Stevia, Low-Fat Cold


Cuts, Fresh Fruits, Omelette with Egg Whites, Croque Monsieur with Low-Fat Cheese and Turkey,


Avocado & Cottage Cheese Sandwich


DAY 1


Lunch


Salmon Roll with Mousse Trilogy, Cream Cheese & Herbs


Spinach, Arugula, Lettuce, Sunffiower Seeds & French Gruyère, Cherry Tomatoes, Dried


Apple, Fig, Dried Carrot Flakes & Fig Vinaigrette


French-Cut Lamb Chop, Pear Spume, Baby Carrots Confflt & Red Wine Château Sauce


Apple Crumble Tart with Berry Coulis


Dinner


Dorade Tartare with Avocado, Chives, Crispy Brioche & Lime Salad


Grilled Beetroot with Goat Cheese, Crunchy Nuts & Honey Balsamic Bianco Vinaigrette


Tenderloin with Aperol Sauce, Celery Root Purée & Baby Confflt Zucchini


Deconstructed Black Forest with Chocolate Mousse, Namelaka & Cherry Chutney


DAY 2


Lunch


Sautéed Scampi with Green Pea Velouté & Lemon Foam


Fresh Arugula, Iceberg Lettuce Flakes, Parmesan, Prosciutto & Olive Oil Lemon Dressing


Risotto with Saflron & Shrimp


Lemon Tart


Dinner


Aioli Cream with Octopus, Paprika Foam, and Crispy Cuttlefflsh Ink Tuile


Niçoise Salad with Tuna Tartare, Crostini, Egg, Asparagus, and Green Beans


Sea Bass with Peanut Crust, Lemon Emulsion, and Baby Carrots


Basil Panna Cotta with Strawberry Gel and Crispy Almonds


DAY 3


Lunch


Caramelized Foie Gras with Fig Marmalade and Brioche Crust


Couscous with Pomegranate, Feta Cheese, Fresh Mint, and Sweet Lemon Dressing


Lamb Fillet with Rosemary and Thyme, Trufie Potato Purée


Salted Caramel Tiramisu


Dinner


Vitello Tonnato


Caesar Salad


Grilled Dorade with Herb Velouté, Fennel Foam, Spaghetti, Carrots & Zucchini


Pomegranate Sorbet with Champagne Foam and Gold Leaves


DAY 4


Lunch


Scallops with Cauliffiower Purée and Trufie Oil


Quinoa Salad with Cucumber, Celery, Cherry Tomatoes, Olive Oil, Fresh Mint, and Lime


Grouper Fillet with Sweet Potato Confflt, Sea Urchin Sauce, and Avocado Foam


Crème Brûlée with Strawberries


Dinner


Homemade Ravioli with Crab Meat Mousse, Lobster Velouté, and Fennel


Spinach, Arugula, Lettuce, Cashews, Beetroot Slices, Carrots, and Avocado Foam with


Beetroot Vinaigrette


Sous-Vide Pork Fillet with Dorito Crust, Potato Purée, and Caramelised Pear


Profflteroles


DAY 5


Lunch


Ceviche of Sea Bass with Fresh Herbs, Mango Chutney, and Lime


Beluga Lentil Salad with Smoked Salmon and Yogurt-Dill Dressing


Chicken Ballotin Stufled with Gruyère, Naxos Cheese, and Sun-Dried Tomatoes, Coated


in Cornffiake Crust, with Roquefort Sauce and Grilled Vegetables


Deconstructed Ekmek Kataiffl


Dinner


Sweet Potato Soup with Coconut Foam and Chorizo Crumble


Baby Spinach, Beetroot Leaves, Arugula, Prosciutto, Melon, Egg, Bacon, and Ranch Sauce


Linguine with Shrimp in Tomato Basil Sauce, Served with Tagliata Beef (Combo Version)


Chocolate Tart with Maldon Salt and Caramel Semifreddo


DAY 6


Lunch


Fish and Scampi Vegetable Soup


Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce


Peking Duck with Potato Fondant


Mille-feuille with Vanilla Cream and Forest Fruits


Dinner


Crab Cake with Trufie Aioli


Cobb Salad (USA Style)


Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt


American Cheesecake


DAY 7


Lunch


Dolmadakia (Stufled Grape Leaves)


Greek Salad


Moussaka


Baklava


Dinner


Stufled Tomatoes and Peppers


Dakos with Fresh Tomatoes and Feta Cheese


Osso Buco with Wild Rice


Vanilla Cannoli


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