• Guests: 10
  • Cabins: 5
  • Price Range: €14,000 - €18,000


This yacht is based in Greece.

Yacht Description

SEA ENERGY V yacht is a 50.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by Fountaine-Pajot in 2017. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.

The sailboat features Volvo D2 75 HP engines .

Guests: 10
Maxspeed: 9
Pref Pickup: Athens
Other Pickup: Mykonos
Draft: 4.1
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2017
Cabins: 5
Queen: 5
Showers: 5
Electric Heads: 5
Jacuzzi: No

Flag: Greek
Homeport: Athens
Yacht Permit: 2
Yacht License: 2


AC: Full
Internet: Onboard WIFI


Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Water Maker: 180L/h 50H
Ice Maker: Yes
Board Games: Yes
Bimini: Yes
Special Diets: Inq
Kosher: No
Bbq: No
Gay Charters: Yes
Hairdryers: Yes
Crew Smokes: No
Children Ok: Yes
Inverter: 2000W Inverter/charger / 220V
Voltages: 220

Price Details

Price from: €14,000

High season rate: €18,000

2021 Rates
High Season: Euro 18000 per week (July - August)
Mid Season: Euro 16000 per week (June and Sept)
Low Season: EURO 14000 (October - May)
Plus all expenses (V.A.T. 12% & APA 20%.)


Water Sports

Dinghy Size: T/T Highfield 380 Deluxe Yamaha
Kayaks 2 Pax: Yes
Dinghy Hp: 40
Water Skis Adult: Yes
Water Skis Kids: Yes
Beach Games: Yes
Snorkel Gear: Yes
Wake Board: Yes
Paddleboard: 2


Crew Information


Deckhand/ Stew


Captain: Isidoros Evangelistas

Captain: Isidoros Evangelistas
Isidoros is an experienced captain with 30 years of customer service in the Greek tourism industry in his pocket. In 1995 he started working as a day trip skipper doing small excursions in the Cyclades and he slowly worked his way up in the yachting industry. He could gain extensive experience over the years, getting to know the Greek waters, weather, and routes like the back of his hand! Always pleasing his guests, he finds the most beautiful spots to relax, swim, and doing water sports. He is very active, social, open-minded, and responsible. He speaks Greek, Italian, and English and has a basic knowledge of Spanish and French.

Chef: Giorgos Georgakopoulos
Giorgos was born in 1995 in Piraeus. He joined the culinary school in 2014. After his graduation, he has worked as a chef and sous-chef in different hotels, being responsible for preparing all-day menus as well as for the provision and supply management. One summer he has worked on the island of Antiparos where he got the idea of trying his luck in the yachting industry. He is young and excited to be part of a unique experience as a chef onboard a catamaran cruising Greek waters. He is reliable, creative, adaptable, and hard-working in his job and speaks Greek and English.

Deckhand: Nikos Sevastis
Nikos has been working for several years as a deckhand on catamarans. He has a wonderful disposition and is always with a smile. He makes sure that the yacht is in top condition, his guests always with a full glass, and to make any arrangements they need. Nikos speaks fluent English and is very communicative.



Fresh juices from seasonal fruits, rich and flavorful smoothies, all shorts of egg styles and dishes, avocado smash, big variety of fresh-baked cakes and muffins, handmade jams and pies, milk and cereal, Greek yogurt, pancakes and crepes, fruits.


Day 1


Fresh crunchy green salad with strips of zucchini and carrots with a vibrant honey and lemon dressing.

Fried cheese coated with almonds and served with a red pepper jam.

Local pork neck cooked in beer and honey with oregano and rice.


Spicy rocket with parmesan and sundried tomatoes, dressed with balsamic vinegar.

Octopus cooked in red wine molasse and herbs served with fava and prosciutto chips.


Day 2


The iconic Greek salad, cucumbers, tomatoes, local olives, and capers, topped with feta cheese.

Fried okra with a Greek salsa style veggie.

Traditional mousaka.


Watermelon salad with green tea, cucumber sorbet.

Kadaifi filo and cream cheese rolls with strawberry sauce.

Homemade mushroom ravioli with black truffle.



Day 3


Green salad with yogurt dressing and peach.

Fish raw salad with grilled bread.

Orzo with shrimps and tomato sauce.


Burrata cheese with marinated beetroot and nuts.

Sautéed mushrooms with balsam vinegar and local oregano.

Fish balls cooked in fish broth and served with egg-lemon sauce.


Day 4


Mellon and feta cheese salad

Roasted potatoes.

Stuffed vegetables with rice, vegetables, and lots of fresh herbs.


Mexican night!

Fresh made tacos, seafood, and meat.

Homemade salsa Roja and nachos.


Day 5


Lentil salad with carrots, fresh herbs, and orange.

Peas and bacon tart.

Veal stew slow-cooked in tomato sauce with rice.


Green salad with oranges graviera cheese and cured meat.

Red mullet ceviche.

Sauteed seabass with zucchini puree.


Day 6


Cucumber and dill lemony green salad.

Roasted baby potatoes with a mustard sauce.

Slow-cooked lamb leg with rosemary and white wine.


Italian night with risotto and handmade pizza.

Day 7


Handmade naan bread served with hummus.

Chicken thighs roasted with coconut milk and curry.


Baby spinach salad with figs and lime dressing.

Spicy shrimps with avocado and kadaifi filo.

Pasta with soft octopus cooked in red wine and tomato sauce



Walnut pie, pavlova, lemon tart, vanilla cake with ice cream, brownies with caramel, rice pudding, profiterole, milfeuge, chocolate and coconut mousse, apple pie, Greek traditional pastries, black forest cake, banana and caramel tart, cheesecake, burned cheesecake, soufflé,

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