• Guests: 10
  • Cabins: 5
  • Price Range: €59,000 - €69,000


This yacht is based in Greece.

Yacht Description

SAMELI yacht is a 75.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by Two Oceans in 2016. A refit was done in 2023. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 double cabins.

The sailboat features 2x YANMAR 132 kW 2 x CUMMINS 18kW engines .


10 guests in five cabins.

4 double bed cabins with ensuite facilities - 1 double cabin with bathroom located outside the cabin
Tube: Yes
Guests: 10
Maxspeed: 25 (under sa
Draft: 5' 11
Cruising Speed: 12
Helipad: No
Ac: Full
Ac Night: No
Built: 2016
Cabins: 5
Double: 5
Showers: 5
Basins: 5
Electric Heads: 5
Jacuzzi: No

Flag: Greek
Yacht Permit: 2
Yacht License: 2


BBQ: Yes
AC: Full
Internet: Onboard WIFI
Cruising Speed: 12
Max Speed: 25 (under sa


Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Number Dine In: Yes
Water Maker: Yes
Ice Maker: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Smoking: on deck
Crew Smokes: Inq
Children Ok: Yes

Price Details

Price from: €59,000

High season rate: €69,000

2023 Rates
High season (July, August): 69,000 Euro/week plus expenses
Low season (rest of the period): 59,000 Euro/week plus expenses
+ APA 25% + VAT 12%

Free WiFi

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption

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

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Water Sports

Dinghy Size: semi custom 5m
Kayaks 1 Pax: 2
Dinghy Hp: 80
Water Skis Adult: Yes
Snorkel Gear: Yes
Wake Board: Yes
Paddleboard: 2

Other Entertainment

Refit works in 2023
- New interior design in main deck & lower deck

Refit works 2022
- New Sails (mainsail, flock, code zero)
- New Radar System
- New auxiliary Generator 15-20 kW
- New lounge seating at the trampolines
- Upholstery of the inside couch seating, chairs, and bar stools

Update - works 2021
- New Villeroy and Bosch porcelain, glasses, and cutlery
- New Water-toys (2 x Electric scooters, 2 x Seabobs, 2 x SUP, Floating Mat etc..)
- New Air-condition pumps


Crew Information


Captain: Dimitris Stathopoulos

Captain: Dimitris Stathopoulos

Dimitris in an outgoing person with many interests (skiing, running, tennis, camping, travelling), very energetic and active.. Greatly skilled, a holder of many diplomas, a Yacht master for Offshore sailing from the Royal Yachting Association. His accomplishments also many, some of which are crossing the Atlantic Ocean from St. Martin to Athens, placed 1st, 2nd and 4th at the Greek Lightning National Sailing Championships, also a member of the Greek National Sailing Team from competing in Sailing Regattas.
Certificates : CRP and First Aid certified, Motorboat certificate, driving license, Maritime studies.
Languages : Greek, English, Italian

Chef: Eleftheria Varelaki

Eleftheria is a chef specializing in Greek and Mediterranean cuisine, but at the same time she has also experience in the tourism industry and is a passionate sailor! A great combination and addition for the team on Sameli! Through her professional experience, she has developed excellent knowledge and skills in the planning, preparing, and plating of various dishes and cuisines. In addition, as a teacher of traditional Greek cuisine in an agro-touristic project, she is sharing her passion for local food, ingredients, and traditions with people from all over the world. Eleftheria is a hard-working and conscientious person, works with great care and she is always oriented towards the satisfaction and well-being of her guests. She speaks Greek and English.

Stewardess: Zoi Sallita Dunia

Zoi a stewardess with a dynamic character and a team work spirit. Worked with different people along the years and in different posts, as a stewardess for private yacht “ Almaha”, as a receptionist for Hotel “Cosmopolitan Suites”, as a real estate advisor, hostess and many more. Her skills include her excellent communication with other people, her organization skills, credibility, consistency. Spoken Languages : English

Deckhand: Ilias Karamitros

Ilias is an outdoor person, who loves travelling and exploring new environments. Apart from his position as a deckhand, he has worked as a bartender, head waiter, shipyard worker and First mate. He has taken a lot of technical and hospitality jobs and recently did his Rya Day Skipper License and got introduced to the exciting world of sailing and boats. He is a very skillful person, likes skateboarding, hiking, dancing, acrobatics and juggling and also is familiar with video editing, has motor mechanical skills and knowledge concerning guest relations management. He is friendly, helpful and polite, a great team-worker with lots of sense of humor.
Spoken Languages : Greek, English



A variety of Juices and Fresh fruit Smoothies, Coffees, Fresh milk, Iced or hot chocolate
Iced or hot teas & Local Mountain teas and herbs
Cheese and cold cuts platter
Fresh vegetables
Platter with summer fruits
Variety of homemade marmalades, Greek honey, and other spreads
Variety of breads
Variety of cereals and nuts
Greek yogurt

Each day, a different preparation of:

Eggs (omelets, boiled, fried, scrambled, poached, kayanas)
Sweet or salty cakes, crepes, pancakes, French toasts, cheese pies, croissants




Cretan Ntakos with avocado mousse, fresh tomato, mizithra cheese and caper.
Tarama mayonnaise. Roasted shrimps with ginger, lime, and tangerine.
Sea bass fillet with Salsa Verde and roasted vegetables.


Mesclun salad with nuts, graviera cheese and apaki (local smoked pork).
Traditional Boureki: Open pie with zucchini, potatoes, spearmint, and soft cheese.
Beef ragu with marjoram and turmeric served with burnt carrot puree and cream cheese.



Cherry tomatoes salad with mizithra cheese, crispy basil leaves and basil oil.
Ceviche with citrous fruits juice, fresh chili flakes and avocado.
Lobster pasta, tomato sauce, parmesan cheese and basil.


Green salad with pear, prosciutto, walnuts and roasted Mastelo cheese.
Fried Manouri cheese with crispy “fyllo”” and fig chutney.
Braised pork belly with celery root puree, roasted hazelnuts and celery oil.



Potatoes salad with smoked trout and parsley sauce (traditional of Syros).
Octopus carpaccio with sumac and oregano vinaigrette.
Kakavia (fisherman soup) with red saffron crocus and chilly oil.


Greek salad with tomatoes, cucumber, onion, olives, Feta cheese, rusks and kritamo.
Zucchini balls and tomatoes balls (traditional of Santorini) with yogurt sauce.
Moussaka tart.



Smoked eggplant salad with Feta mousse and pita bread with paprika oil.
’’Saganaki’’ shrimps with fennel root, fresh tomato sauce and cheese.
Traditional stuffed summer vegetables with rice and herbs, served with baked potatoes.


Summer local greens with tomato, garlic and marinated anchovies.
Fava (yellow split peas) with sun-dried tomatoes, onions and cupper leaves.
Fresh squid stuffed with bulgur wheat, vegetables and olive oil, lemon & dill dressing.



Salad with beetroot textures, goat cheese cream and basil oil.
Stuffed mushrooms with Naxos’s graviera cheese, herbs and yogurt bechamel with grape molasses dressing.
Fish “kebab” with couscous and tomato sauce.


Mesclun salad with orange fillets, radishes, nuts and roasted Talagani cheese served with carob syrup vinaigrette.
Red peppers stuffed with a mix of traditional cheese, fresh herbs and “olive soil”.
Chicken fillet stuffed with sun-dried tomatoes, fresh thyme and pecorino smoked cheese, served with chicken sauce and potato puree.



Tabbouleh salad with coriander oil.
Falafel with tahini and chimichurri sauce
Fresh fish fillet with seasonal greens sauté and cherry tomatoes.


“Politiki” (cabbage) salad with beetroot pickles and green apple.
Small pies with pastrami and kasseri cheese.
Traditional “giouvetsi” (beef or lamb) with smoked metsovone cheese.



Black-eyed peas salad with peppers, turmeric, parsley and dressing with orange juice & Dijon mustard.Steamed mussels with “ouzo of Mytilene”.
Greek trahanoto with variety of mushrooms, truffle oil and shimeji pickles.


Rocket and baby spinach salad with quinoa, figs, hazelnuts, and avocado sauce.
“Staka” (local cream cheese) with poached eggs, truffle oil and crispy potatoes.
Lamb wrapped in vine leaves stuffed with peppers, tomato and a mix of cheese, served with lamb sauce and baby potatoes.


Orange pie with vanilla creme and negroni gel
Cretan mille-feuille with creme cheese and caramelized nuts (pasteli)
Chocolate brownies with peanut butter sauce
Ravani (Greek semolina cake) with kaimaki ice cream
Tart with caramelized apples and crumbles
Lemon tart with homemade lemon curd
Mosaiko (Greek chocolate salami)
Yogurt with traditional spoon sweets
Profiterole with chocolate sauce
Greek cheesecake with carob rusks, cream cheese and tomato marmalade


** The menu can change considering the preferences, allergies and food diets. Also, depending on the freshness and availability of products supplied by local producers, the fresh ingredients can differ.



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