• Guests: 8
  • Cabins: 4
  • Price Range: €35,500 - €42,500


This yacht is based in Greece.

Yacht Description

STEPHANIE yacht is a 66.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by Fountaine Pajot in 2024. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 double cabins.

and a generator.


Tube: Yes
Guests: 8
Maxspeed: 13
Draft: 5.58
Cruising Speed: 9
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2024
Cabins: 4
King: 1
Double: 3
Showers: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

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


BBQ: 0
AC: Full
Generator: Yes
Internet: Onboard WIFI
Cruising Speed: 9
Max Speed: 13


Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Books: Yes
Crew Pets: No
Guest Pets: No
Water Capacity: 1150 l
Ice Maker: Yes
Board Games: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: Yes
Inverter: Yes

Price Details

Price from: €35,500

High season rate: €42,500

Summer 2024 weekly rates:
High Season (July - August): euro 42.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 40.000 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 35.500 per week plus expenses (VAT 13% & APA 25%)

VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.


Water Sports

Dinghy Size: Highfield 460
Dinghy Hp: Yamaha 70hp
Floating Mats: Yes
Water Skis Adult: Yes
Boarding Ladder: Yes
Water Skis Kids: Yes
Kneeboard: Yes
Snorkel Gear: Yes
Wake Board: No
Paddleboard: Yes


Crew Information

Captain: Grigoris Stronis

Captain - Grigoris Stronis
Born in 1997 on the island of Santorini, I have always been intrigued by the element of water, and familiar with the quality of hospitality. I spent my childhood years sailing and since my early adulthood, when I received my Offshore Sailing Diploma, I have been covering more and more miles as a skipper in daily and weekly cruises, but also in Offshore boat deliveries. Working as a base technician in the beginning of my career, has given me knowledge around all sorts of maintenance and restoration issues, making me confident in engineering and problem-solving. My genuine passion for what I do keeps me evolving and trying to master my skills each and every day.
Education: STCW Basic Safety, RYA SRC Marine Radio, RYA Powerboat II, HORC Offshore Sailing Diploma, RYA Yachtmaster Offshore Sailing, Naval School of Piraeus

Chef - Nina Dania
Born and raised by the sea, I have spent most of my life on board. Racing with dinghy boats since the age of seven and throughout my childhood created a sailing passion that led me into working on sailing yachts in my early adulthood. That was when all my cooking passion found its way to flourish and since then I have been elevating my knowledge and skills. My motivation is to create culinary experiences that highlight the best of the local ingredients and regional cuisine so as to cultivate the connection of destinations and people. The environment of life onboard gives me a constant stimulation to create.
Education: Yachts and Villas Culinary Course, STCW Basic Training, AIDA I Freediver Qualification, RYA Powerboat II, Coastal Sailing Diploma

Deckhand - TBA

Stewardess - TBA


Breakfast Buffet
Wheat and white bread
Scrambled eggs, boiled eggs, omelettes
Cheese platter
Cold cuts platter

Greek yoghurt
Honey and fruit jams
Nuts and granola
Fruit platter

Feta cheese fried in phyllo crust, with honey and sesame
Spicy baked Feta cheese in tomato sauce
Smoked eggplant salad
Grilled peppers with burrata and chimichurri sauce
Fried Talagani cheese with orange jam
Kadaifi nests stuffed with fig, prosciutto, Greek cream cheese
Vine leaves stuffed with rice and herbs

Fish starters
Anchovies and octopus marinated in vinegar
Smoked mackerel with beluga lentils salad
Seabass Ceviche with Leche de Tigre
Spicy shrimp Ceviche with cocktail sauce
Steamed Mussels

Greek Salad
Cucumber, tomato, peppers, pickled onion, olives, feta cheese
Cretan Dakos
Carob rusks, cherry tomatoes, critama leaves, xynomyzithra cheese
Crushed cucumber
Strawberries, spring onion, mint, lime
Green beans, almond flakes, lemon, zucchini
Baked beetroot
Beetroot leaves, strawberries, pecan nuts, garlic, manouri cheese
Green salad with grapes
Mixed greens, grapes, prosciutto, hazelnuts, parmesan flakes
Boiled Seasonal Greens
Quinoa Salad
Peach, peppers, spring onion, mint, ginger

Mushroom risotto
Wild mushrooms, truffle essence
Zucchini flowers risotto
Baby zucchinis, dill, lime
Beetroot risotto
Goat’s cheese, walnuts
Rigatoni Al pomodoro y Basilico
Pomodori tomatoes, fresh herbs
Spaghetti with basil pesto
Pine nuts, parmesan, cherry tomato confit
Carbonara Italiana Egg yolks, pecorino, guanciale

Meat Courses
Ragu alla Bolognese Slow cooked beef, served with handmade Greek pasta
Steak au poivre Beef steak, peppercorns, cream, served with potatoes
Osso buco alla Milanese
Slow cooked veal, gremolata, served with pearl cous cous Milanese
Crusted Roast Rack of lamb
Pistachio and herbs crust, served with glazed vegetables
Grilled Pork tenderloin
Greek wine gravy, dried sour cherries, served with celery root purée
Grilled Chicken thigh fillet
Tahini cumin sauce, lemon, served with vegetable stew

Seafood Courses
Shrimp Orzo
Pasta, tomato sauce, star anise
Octopus Calamarata
Pasta, capers, dill
Grilled Sea bream fillet
Served with wild greens, “avgolemono” greek lemony fish sauce
Pan-fried Cod fillet
Served with pea velouté, spring onion, caramelised carrots
Seared Tuna Tataki
Served with mango and pepper salsa, sesame seeds, soy sauce
Grilled Swordfish ‘Souvlakia’
Swordfish skewers, served with grilled vegetables and fresh greens
Sweet n’ sour Octopus stew
Served with fava beans and saffron puree, caramelised pearl onions
Salmon fillet sautéed
Served with potato puree and sautéed spinach

Greek Tradition’s Finest Courses
Slow Cooked Lamb in a pouch
Roasted vegetables, lemon, rosemary
Braised Veal with eggplants
Eggplants, baby carrots, tomato sauce, spices
Greek Moussaka
Eggplants, potatoes, minced beef, béchamel sauce
Stuffed vegetables in the oven
Peppers, tomatoes, rice, feta cheese
Lasagna Bolognese, beef, spices, béchamel
Chickpea stew with “syglino” from Mani
Chickpea cooked with salt-cured pork, onions, wine
Greek Ratatouille
Baked seasonal vegetables, virgin olive oil, herbs
Turkish Hunkar Begendi
Veal Stew, tomato sauce, cinnamon, smoked eggplant puree

Lavender Crème brûlée
Chocolate moelleux with espresso and vanilla ice cream
Sparkling wine jelly with raspberries and blueberries
Panna cotta with mastiha essence and salted caramel syrup
Grilled Peaches with cream cheese mousse and hazelnuts
Poached Pears in wine and spices, dark chocolate sorbet 

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