• Guests: 6
  • Cabins: 3
  • Price Range: €6,850 - €13,600


This yacht is based in Greece.

Yacht Description

JEANNEAU 57 yacht is a 58.00 ft long sailboat monohull and spends the summer and winter season in Greece. It was built by Jeanneau in 2016. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 2 double cabins, 1 twin cabin.

The sailboat features Volkwagen 140hp / 103 Kw engines and a generator.


The master cabin in located forwards. The 2 aft cabins are identical and can be made up with either double or twin beds. The crew cabin is located forward and accessed from the bow.
Tube: Yes
Guests: 6
Maxspeed: 9
Pref Pickup: Corfu, Greece
Draft: 2.5m
Cruising Speed: 7
Helipad: No
Ac: Full
Ac Night: No
Built: 2016
Turnaround: Corfu, Greece
Cabins: 3
Double: 2
Twin: 1
Showers: 4
Electric Heads: 3
Jacuzzi: No

Flag: British
Homeport: Corfu, Greece
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1


BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI


Salon Stereo: Yes
Multimedia System: Yes
Nude: No
Crew Pets: No
Guest Pets: No
Water Maker: Yes 100Lph
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Smoking: On deck only
Crew Smokes: No
Children Ok: Yes
Generator: Yes
Inverter: Yes
Voltages: 220 - 24 V
Hammock: Yes

Price Details

Price from: €6,850

High season rate: €13,600

2019 Weekly Rates
Low - €6,850 (1st April - 30th May & 1st October - 10 November)
Mid - €10,600 (1st - 30th June & 1st - 30th September)
High - €13,600 (1st July - 31st August)

Charter Terms - arrival 4pm, departure 10am, diYachting contract
Price includes; Greek VAT

Bookings are only accepted with inclusive catering package. €475 per adult per week, €375 per child under 16 per week includes All breakfasts & lunches onboard, soft drinks & bottled water, yacht water & fuel.
Dinner is optional at €25 per adult, €20 per child for 3 courses and €5 less for 2 courses.

One Way Fees if booking the first leg, free return if already booked
Corfu - Kefalonia Kefalonia - Corfu €1,000


Water Sports

Dinghy Size: 3.5m
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: 40Hp
Floating Mats: No
Dinghy Pax: 8
Swim Platform: small on transom
Water Skis Adult: Yes
Boarding Ladder: fitted on transom
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: Yes
Snorkel Gear: Yes
Underwater Camera: No
Scurfer: No
Underwater Video: No
Wake Board: Yes
Paddleboard: 2


Crew Information

Captain: Harry Cope

Captain - Harry Cope

Harry is a British non-smoking male, he is extremely passionate about his work. Harry worked hard after school gaining experience on aircraft and marine engines and then became a personal watercraft instructor, this role benefitted Harry allowing close contact with clients where customer care and safety were key skills. Harry has also obtained his advanced powerboat certificate and is extremely competent behind the helm of a wide range of power or sail vessels. With roles in the Caribbean & Mediterranean, Harry is very experienced and committed to his career choice which he has taken from school.

Harry is excited about his 2020 role with Helen after 2 successful seasons onboard Jeannous & Argentous in Corfu. They previously worked in the South Ionian together as well as in the Caribbean.

Rugby (Chesham Stags Rugby Club – playing 1st Team Full Back), Power Boating, Sailing, Fishing, Land Rovers, Gym and SCUBA

Chef - Helen Eltringham

Helen is a non smoker and a hard working individual who prides herself on having a friendly and trusting demeanour which shines through with her excellent customer service skills. Helen is a fast learner and has gained many qualifications in the food and beverage industry. She has experience in serving and cooking delicious meals and refreshments in her previous roles onboard yachts; a 58ft catamaran in the Caribbean and monohulls in the Mediterranean.

Sailing, Dancing (Tap and Ballet), Arts and Crafts, Hiking, Fishing and SCUBA Diving.

Harry and Helen are often complimented on their seamless ability to blend professionalism with a fun and approachable style to charter.



Continental Breakfast, fresh fruit platter, homemade bircher muesli, homemade banana granola with yogurt, fruit & honey.

Blueberry or banana pancakes.

Poached eggs with seared asparagus.

Smoked salmon and scrambled eggs (depending on salmon availability).

Greek omelette with feta/Kalamata olives.

Sautéed mushrooms on granary toast with fresh thyme. 

Freshly squeezed orange or grapefruit juice (depending on season and availability).



Mixed antipasti with Greek salad.

Chicory, Roquefort and pear salad topped with toasted walnuts.

Roast broccoli, red pepper, hazelnut salad, drizzled with honey and lemon juice.

Murcian salad with tuna, capers, olives and crusty bread.

Roasted vegetable wraps, sundried tomato & olive hummus, mixed green salad.

Frittata Spanish omelette with potato & rosemary, spinach, carrot & orange salad.

Mezze Platter:

Falafel, pitta bread, lemon & coriander hummus, pomegranate bulgur wheat tabbouleh, roast peppers, feta/halloumi cheese, marinated Greek olives, tzatziki, cucumber & tomato salad, grated carrot.




Pea & mint soup topped with crispy parma ham.

Crudités and dip selection: roasted red pepper hummus, guacamole, tzatziki, black bean dip

Indian spiced cauliflower with minted yogurt dip.

Tomato, buffalo mozzarella & basil salad – balsamic & olive oil dressing.

Tomato or pesto bruschetta, optional topped with parma ham/prosciutto & fresh figs.

Sushi maki rolls, dipping sauce, wasabi.


Roast butternut squash, chorizo & sage risotto.

Homemade Jeannous Pizza with a variety of local toppings.

Salmon with roast fennel, cherry tomatoes, olives & seared asparagus tips served with rosemary, salt & pepper potato wedges.

Smoked paprika chicken stroganoff served with steamed rice or steamed seasonal vegetables.

Thai red curry - chicken or sweet potato, roast pepper & spinach, steamed rice.

Walnut & mushroom bolognaise with courgetti and tomato & onion salad.


Raw chocolate raspberry mousse garnished with pistachios & pomegranate.

Vanilla cheesecake pots, biscuit crumble & summer fruit compote.

Fresh seasonal fruit e.g. pineapple with mint sprigs (greek yogurt & honey).

Lemon posset jars with tahini cookies.

Strawberry and cherry chia pudding.

Chocolate & chilli brownies with local ice cream.

Lemon and summer berry crêpes.

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