JEANNEAU 64 2018

  • Guests: 8
  • Cabins: 4
  • Price Range: €9,020 - €19,250


This yacht is based in Greece.

Yacht Description

JEANNEAU 64 2018 yacht is a 65.00 ft long sailboat monohull and spends the summer and winter season in Greece. It was built by Jeanneau in 2018. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 2 double cabins, 1 twin cabin.

and a generator.

Tube: Yes
Guests: 8
Maxspeed: 9
Pref Pickup: Gouvia Marina, Corfu
Other Pickup: Sami, Kefalonia
Draft: 2.25
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: No
Built: 2018
Turnaround: Gouvia Marina
Cabins: 4
King: 1
Double: 2
Twin: 1
Showers: 4
Basins: 4
Electric Heads: 4
Jacuzzi: No

Flag: British
Homeport: Gouvia Marina, Corfu
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 1


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


Multimedia System: Yes
Nude: No
Crew Pets: No
Guest Pets: No
Water Maker: Yes
Board Games: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Smoking: Deck only
Crew Smokes: No
Children Ok: Yes
Generator: Yes
Inverter: Yes
Hammock: Yes

Price Details

Price from: €9,020

High season rate: €19,250

2021 Weekly Rates
Low - €9,020 (1st April - 22nd May & 1st - 31st October)
Mid - €13,970 (23rd May - 30th June & 1st - 30th September)
High - €19,250 (1st July - 31st August)

Charter Terms - arrival 4pm, departure 10am, diYachting contract
Prices include; Greek VAT

Bookings are only accepted with per person package. €580 per adult per week, €3480 per child under 16 per week, includes; all breakfasts & lunches, soft drinks, tea & coffee onboard, water, yacht & tender fuel. Minimum 4 people
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 to Kefalonia OR Kefalonia to Corfu €1200

One Way Fees if booking the first leg, free return if already booked
Corfu to Kefalonia OR Kefalonia to Corfu €1200


Water Sports

Dinghy Size: 4m
Dinghy Hp: 50hp
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: On swim platform
Water Skis Kids: Yes
Windsurfer: Yes
Snorkel Gear: Yes
Wake Board: Yes
Paddleboard: Yes


Crew Information

Captain: TBA

Jack is a British non-smoking male, with a great love of sailing. Jack has spent most of his adult life racing and cruising around the UK, Med and Caribbean. Jack found his passion for boats when he became a fully qualified marine engineer, since then he has worked hard pursuing a career in becoming a skipper, obtaining his advanced powerboat license and Yachtmaster Offshore qualification.

Buffy is a British non-smoker, who started out her yachting career working onboard super yachts for 2 years. Buffy enjoys creating and cooking delicious meals and delivering top class customer service. Jack and Buffy met whilst they were both obtaining their Yachtmaster qualifications and since then have worked together for 2 years delivering fantastic holidays around the Med.


Lunous Sample Menu

fresh fruit platter, juice or fruit smoothie, coffee and tea are served with breakfast every day.
BLT breakfast salad - Fresh spinach & baby rocket leaves with ripe cherry tomatoes & asparagus, topped with crispy bacon pieces, a soft boiled egg, and a home-made honey dijon mustard dressing!Cinnamon Mascarpone Pancakes - Served with a variety of warm spiced apples and bananas sautéed with syrup, and an assortment of fresh berries with hazelnuts.
Caprese Baked Eggs - Lightly fried eggs are placed on slices of grilled garlic ciabatta, layered with crispy prosciutto and fresh creamy mozzarella, drizzled with pesto and freshly diced tomatoes
European Continental Breakfast - a fine selection of cold meats, cheeses, fruit, boiled/poached/fried eggs and an array of chocolate and fruit-filled croissant s and/or muffins.
Eggs en Cocotte & brioche toast - topped with chorizo, served alongside roasted cherry tomatoes on a bed of creamy mushrooms.

served buffet style or individually plated.
Honey mustard chicken, avocado & bacon salad - a hearty lunchtime salad of crispy bacon, creamy avocado slices, cherry tomatoes, slices of red onion served on a bed of fresh lettuce.
Creamy garlic butter Tuscan shrimp - tuscan shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach, served with a lemon basmati rice.
Chicken bacon fettuccine Alfredo - a creamy chicken pasta dish served with sprinkled crispy bacon and broccoli
Crispy orange glazed salmon - salmon fillets pan-fried in the most beautiful honey-orange-garlic sauce, with a splash of soy for added flavour, served with bulgar wheat.
Italian sausage & basil pesto pasta - sweet Italian sausage, red onion and basil pesto, paired with fresh penne, lightly roasted sweetcorn and cherry tomatoes.

featuring a special signature Lunous Cocktail and an array of delicious appetisers.
Assortment of cold dips - bruschetta, assortment of fresh crudités including; hummus, tarragon, parsley, and chives.
Shrimp salad-cucumber appetisers - finely chopped baby shrimp, celery, red onions & lemon zest served on sliced cucumbers.
Salmon & Philly bites - sliced smoked salmon served with dill
flavoured cream cheese on dense pumpernickel bread.
Salsa roll-ups - filled with cream cheese, salsa, and shredded cheese.

served buffet style or individually plated.
King prawn coconut curry - prawns marinated in turmeric, coconut,
chilli and lime juice, served as mild, medium or hot with basmati rice.
Pork loin with cherry vinaigrette - tender pork loin slices served with
cherry dressing, a natural pairing, served with potato wedges & salad.
Chicken & chorizo paella - a filling summer classic, cured chorizo, chicken breast, hot/sweet paprika served with rice.
Stir-fried beef, broccoli & cashew nuts - a Thai-inspired stir-fry, with a Caribbean twist, beef strips fried with soy and sherry served with noodles.
Honey garlic sriracha chicken - boneless chicken thighs marinated in a sweet and chilli asian infusion of honey and sriracha. Served with steamed vegetables.

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