Elly Description

M/Y ELLY redefines luxury at sea. and is recognized for their elegance and performance.
M/Y ELLY is perfect for lengthy trips, cruises, or hosting guests. She has 2 x 550 hp engine and 4000 litres of fuel give it a range of 1700 nautical miles.
Elegant and inventive, M/Y ELLY offers a state-of-the-art living environment. This luxury power catamaran´s rounded, asymmetrical lines exude courage. Its volumes are cleverly designed and large. Enjoy the 36m2 cockpit and lounge.
Sunbathing places, a griddle-equipped kitchen, and a large lobby. Dream of the unachievable on the 32 m2 Flybridge or relax in the front lounge jacuzzi.
M/Y ELLY is spectacular because to its sophisticated and private 5-star lounge, and beautiful interior offers an endless perspective.
Her owner´s suite offers a 22-m2 private apartment is fitted with a huge dressing room and an Italian-style bathroom with an Italian-style bathroom with two finely designed washbasins to give all the distinction you can imagine to your outings at sea.
Awards:
* 1st Place Diamond Category, CYBA Designer Water Competition, EMMYS 2024

Cruising Area of Elly

Pref. Pick-upAthens, Greece
Other Pick-upInquire
Summer PortAthens, Greece
Winter PortAthens, Greece
Summer OperationsGreece
Winter OperationsGreece

Accommodations

Guests8
Cabins4
Crew3
King1
Queen3
Showers4
Wash Basins5
Heads4
TP in Heads-
Electric Heads4
Accommodation Details
One master cabin with queen size bed (size between queen and king bed), 3 double cabins with queen size bed all with private facilities.

Specification

Length64.6 Feet
Beam32.3 Feet
Draft3.8 Feet
Built2023
A/CFull
A/C NightYes
JacuzziYes
DeckshowerYes
Bimini TopYes
Gym/ExerciseYes
HairdryerYes
Guest Smokeon deck only
Children AllowedYes
InverterYes
Voltages220/12
Water MakerYes (2)
Ice MakerYes
Internet AccessOnboard WIFI
GeneratorYes
Max Speed17
Cruising Speed11.5
Fuel Consumption200 Litres/Hr
Turnaround24 hours
Engines2 X Cummins 550 HP 2 X Generators (Onan 29KW & 19KW) 2 X watermarker
Communications
Laptop
Printer
Wi-Fi unlimited

Water Sports

Dinghy (Feet)Highfield sport 4,20M
Dinghy Hp70
Dinghy Pax6
Adult WaterskisYes
Kids WaterskisYes
Sea BobsYes
Snorkel GearYes
TubeYes
Wake Board2
2-Man Kayak2
Floating MatsYes
Standup Paddle2
Swim PlatformsYes
Boarding Ladderaft - hydraulic
Fishing GearYes
Other Toys
Highfield tender 4,20 SPORT with 70 Hp
Seabob (2)
SUP (2)
Kayak (2)
3 person towable couch (1)
Water carpet (1)
Wakeboard (adults & kids)
Water Ski (adults & kids)
Snorkeling gear (full-face snorkeling masks)
Fishing gear
Noodles for adults
Volleyball net
Tubes (2)

Board games: chess, backgammon, snakes and ladders, poker

*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard

Entertainment

Salon Tv/DvdYes
Salon StereoYes
iPod/Device HookupsYes
Board GamesYes
Other Entertainment
1 Owner´s suite with double bed (size between queen and king bed) and private bathroom.
3 Double cabins with queen beds and 3 bathrooms.

Washer & Dryer (light laundry only)
Hydraulic Swimming Platform
2 TVs, one in the saloon, one in the master cabin
Shower gel, shampoo, conditioner, body milk, hand soap, body lotion, vanity kit, hand cream(Aqua di Parma)
Sunscreen provided
Nail Files, Toothbrush, Toothpaste
Bathrobes for each guest
Slippers for each guest
4 pillows per cabin
Hairdryer and hair iron for each cabin
Safes in every cabin
AC in every cabin
Steam irons for each cabin
Projector for home cinema
Filtration system for purified water (mineral and sparkling water)
TRX
Yoga Mats
Weights
Spin bicycle

Cuisine

Din-inYes
Special DietsYes
BBQYes

Green Initiatives

Make Purified Drinking WaterYes
Re-Usable Water BottlesYes
Other Green Initiatives
Filtration system for purified water (mineral and sparkling water)
WATCH VIDEO

Elly Crew Profile

Crew Number3
Crew SmokeNo
Captain
CaptainVangelis Atzemian
NationalityGreek
Born1977
SpeaksEnglish, Greek


Captain: Vangelis Atzemian

´During my overall exposure at sea, as a sailing athlete and coach, I have had the opportunity, not only to practice a sport or a profession, but also develop both personally and professionally, utilising every experience towards a diverse skillset.
I have been a sailing coach for 20 years, a job that proved to be extremely challenging and like every great challenge, it left me with a tonne of experiences. I have learned to value the power of a team, while in the meantime I obtained the skill to manage people by means of driving them to work in harmony by promoting a sense of initiative and unity.
As an athlete I am highly determined, resilient, self-motivated and self-disciplined. Although my experience bears a strong sense of perfectionism, since winning championships requires attention to detail, I have learned that being open-minded allowed me to operate with flexibility and versatility and adapt to the changing circumstances and challenges the sea has to offer.
As a person, I am equipped with great communication and social skills, I am familiar with working under pressure and withstand the physical demands of the job, even at times when things can be difficult and the hours long.

Driven by my passion and my insatiable love for the professions of the sea, I bring these skills and the same quality of service to my client, I am a person with a strong work ethic, working with diligence, confidence, and purpose. ´

Qualifications : STCW10 | Powerboat Level 2 | First aid certificate | Yacht master offshore 200Gt | VHF Short range certificate

EDUCATION:
Sports sciences diploma
Children Psychology
Training and development officer from the World sailing association
Schools Management and Administration diploma

Previous Yacht: Pixie



Chef: TBA


Steward/Deckhand: Dimitris Neamonitis

In the year 1972, Dimitris was born in the city of Athens. He received his Higher National Diploma in Food Science in 1994 after completing his studies in Food Science at Leeds University. His interests include horseback riding, sailing, and the cooking, and he holds a diploma in both sailing and motor boating. He is someone who gets along well with guests and has excellent organizing skills. Since 2016, Dimitris has been employed by the yachting company, where he thrives in providing excellent service across the board in order to provide clients with the best possible charter vacation.

Previous Yacht: Pixie

Elly Calendar

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Elly Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
May 16, 2026May 23, 2026Booked: Athens to Athens
May 24, 2026May 31, 2026Booked: Athens to Athens
Jun 01, 2026Jun 08, 2026Booked: Athens to Athens
Jun 09, 2026Jun 16, 2026Booked: Athens to Athens
Jun 17, 2026Jun 24, 2026Booked: Athens to Athens
Jul 09, 2026Jul 19, 2026Booked: Athens to Athens
Jul 20, 2026Jul 27, 2026Booked: Athens to Athens
Aug 29, 2026Sep 19, 2026Booked: Athens to Athens

Elly Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: €34,000

High price: €47,000

The high and low prices of this yacht depend on both the number of guests and the traveling season. Send us an inquiry for exact pricing.

Yacht terms: Plus Expenses
The price includes a professional crew operating your chartered yacht, but all running expenses such as fuel, tax, provisions and any other costs are extra. Calculate between 15-25% for a sailing yacht and 25-35% for a motor yacht on top of the given rate with an APA cash payment made to the ships agent or captain, who will keep an open tap and produce full accounts of all expenditures. Unused APA money will be refunded. Inquire for more information.

ADDITIONAL RATE DETAILS


2025 RATES
Period A (July & August) EUR 47,000 / week
Period B (June & Sept) EUR 43,000 / week
Period C (October - May) EUR 34,000 / week
Plus VAT 6,5% + APA 25%

2026 RATES
Period A (July & August) EUR 48,000 / week
Period B (June & Sept) EUR 43,000 / week
Period C (October - May) EUR 34,000 / week
Plus 6,5% VAT + APA 25%

FUEL CONSUMPTION 90 - 140 lt/hr + generator

Charters for less than a week are only available upon request and the weekly rate is divided by 6
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee

Relocation Fees:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.

Summer Base Port: ATHENS
Summer Operating Area: Greece
Winter Base Port: Upon REQUEST
Winter Operating Area: Greece

Elly Guest Reviews

We currently don't have any reviews for Elly.

Elly Sample Menu

BREAKFAST

Breakfast Options

Smoked Salmon & Cream Cheese Bagels - Served with capers, red onion, and fresh dill.

Eggs Benedict - Poached eggs, hollandaise sauce, and choice of smoked salmon, ham, or spinach on an English muffin.

Omelet Station - Customizable with cheese, mushrooms, tomatoes, bell peppers, spinach, smoked salmon, or ham.

French Toast or Belgian Waffles - Served with fresh berries, whipped cream, and maple syrup.

Healthy & Light

Greek Yogurt Parfaits - Layers of granola, honey, and fresh tropical fruits.

Avocado Toast - With poached egg, cherry tomatoes, and microgreens on artisan bread.

Smoothie Bowls - Acai or tropical fruit base topped with granola, nuts, and coconut flakes.

Chia Pudding - Made with coconut milk, vanilla, and fresh berries.

Fresh & Refreshing

Fresh Fruit Platters - Pineapple, mango, papaya, berries, grapes, and passionfruit.

Cold Pressed Juices & Smoothies - Options like green detox, tropical mango, or berry blast.

Espresso Bar & Teas - Cappuccinos, lattes, matcha, and herbal teas.

For a Hearty Appetite

Steak & Eggs - Grilled beef tenderloin with sunny-side-up eggs and roasted potatoes.

Breakfast Burritos - Scrambled eggs, cheese, bacon, and avocado wrapped in a soft tortilla.

Shakshuka - Spiced tomato and pepper stew with poached eggs and crusty bread.

Classic English Breakfast - Scrambled eggs, bacon, sausage, baked beans, mushrooms, and grilled tomatoes.

Greek Specialties

Omelette with Anthotyro Cheese & Thyme – Served with Zea bread and confit tomato.

Greek Yogurt with Honey & Petimezi – Topped with walnuts and crunchy carob pieces.

Freshly Squeezed Orange Juice.

Summery Strapatsada with Feta & Basil – Served with toasted sourdough bread.

Smoothie with Greek Yogurt, Strawberries & Basil.

Homemade Granola Bar with Carob, Tahini & Dried Fruits.

Oat Flour Pancakes with Flower Honey & Greek Yogurt.

Open-Faced Sandwich with Halkidiki Avocado, Katiki Domokou Cheese & Roasted Sesame.

Smoked Salmon on Barley Rusk with Feta Cream & Capers.

Greek-style Pancakes with Blossom Honey & Lemon Zest.

Greek Benedict with feta cheese, spinach, smoked bacon, and hollandaise sauce.

DAY 1

Lunch
Octopus with aged vinegar, extra virgin olive oil and fresh herbs
Greek salad with olive soil, carob croutons, tomatoes, capers, onions, peppers and Greek feta cheese
Linguine kakavia with salicorns, cherry tomatoes, saffron, cooked in kakavia sauce and served with sea bream tartar and caviar
Fresh fruit salad with yogurt mousse

Dinner
Shrimp tartar with lecce de Tigre sauce and pickled onions
Potato salad with smoked eel, pickled onions, aromatised panko with lime, homemade smoked mayonnaise and capers from Paros
Whole fish catch of the day slow cooked in salt crust with fresh herbs, wine and lemon parsley sauce
Tiramisu with bitter almond liquor

DAY 2

Lunch
Grilled peppers from Florina stuffed with Cretan anthotyro cheese, fresh herbs and roasted almonds
Mix green salad with pomegranate, avocado, sunflower seed and mustard dressing
Stuffed squid with rice, herbs and feta cheese served with steamed vegetables
Orange pie with peanut ice cream and fresh berries

Dinner
Imam aubergine with tomato marmalade aromatized with cumin, feta cheese snow, picked shallots and cumin oil
Beetroot salad with homemade aged vinegar from beetroot, fresh rocket, sour apple, grapes, goat cheese and walnuts
Iberic pork with wheat cooked like risotto, with cream of dried plums, fresh vanilla fruit, roasted hazelnuts and Mykonian dark beet sauce
Chocolate trunk with butter biscuit and salted caramel foam

DAY 3

Lunch
Dolma, stuffed vine leaves with rice, meat sauce and herbs with egg lemon sauce
Green bean salad with cold tomato sauce, fresh mint, aged Cretan cheese, roasted sesame and sesame oil
Dry aged ribeye from Greek cow with bearnaise sauce and sweet potato puree
Banana dessert with biscuit, caramel and whipped cream

Dinner
Grilled mushrooms with Parmesan flakes and aged balsamic glaze
Green salad with pear, blue cheese, walnuts and honey dressing
Chicken balotine with Epirus coppa crust, stuffed with Cretan anthotyro, peanuts from Aegina and bell peppers, served with carrot puree and chicken brown sauce
Salted caramel ice cream with apple crumble

DAY 4

Lunch
Santorinian fava with saffron, caramelized onions, smoked eel and orange zest
Caprese salad with sliced tomato, mozzarella cheese, homemade pesto with avocado and basil leaves
Salmon fillet with herb crust, served with pea and sour apple puree, fermented cherry tomatoes and citrus sauce
Greek traditional rice pudding with cinnamon air

Dinner
Tomato puffers with yogurt, fresh herbs sauce and aioli
Quinoa salad with rocket, pomegranate, pumpkin seeds, corn, gruyere cheese, cherry tomatoes and lime dressing
Seafood giouvetsi (Greek orzo casserole) with shrimps, tomato sauce bisque and lime zest
Lava cake with vanilla Madagascar ice cream and butter caramel

DAY 5

Lunch
Smoked mackerel with marinated sliced tomatoes and extra virgin olive oil
Dakos salad with minced tomato, capers, anthotyro cheese, extra virgin olive oil and balsamic glaze
Grouper fillet with baby carrots, cherry tomatoes and salicorn fricassee
Quince spoon dessert with Greek yogurt mousse

Dinner
Greek salad
Greek BBQ night
Chocolate mousse with chocolate soil and fresh strawberries

DAY 6

Lunch
Seafood saganaki with mussels, shrimps, tomato sauce bisque and feta cheese
Beluga lentil salad with shrimps, grilled vegetables, fresh mint and aged vinegar dressing
Octopus with short pasta (macaroni) in tomato sauce and basil olive oil
Rose crème brûlée with salty caramel and apple crumble

Dinner
Zucchini tempura with roasted sesame seeds and tzatziki with avocado
Salad with rocket, sundried tomatoes, pecorino romano cheese, dry nuts and aged vinegar with miso dressing
Slow cooked beef with wild mushrooms, teriyaki sauce, shallots and truffle, and potato puree aromatized with garlic, rosemary and smashed feta cheese
Cannoli stuffed with Dubai chocolate, peanuts and caramel

DAY 7

Lunch
Feta cheese in pastry filo with honey and roasted sesame
Green salad with talagani cheese from Messinia, dry figs, fresh berries, pasteli and soya dressing
Lobster spaghetti with tomato sauce, cherry tomatoes, bisque infused with ouzo, fresh herbs, lime and basil oil
Ekmek tsoureki with chocolate namelaka, raspberry coulis, strawberries and vanilla Madagascar ice cream

Dinner
Wagyu beef tataki with extra virgin olive oil from white spring truffle, aged gruyere from Naxos, capers and roasted hazelnuts
Burrata cheese salad with cherry tomatoes, carob croutons, strawberry and mint dressing, and peanut pesto
Wagyu beef ribeye steak with grilled king oyster, corn with miso foam and demi-glace sauce infused with thymeWhite caramelized chocolate panna cotta with mango sorbet, fresh fruit and chocolate soil