Cruising Area of Libra

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

Accommodations

Guests10
Cabins5
Crew3
Double5
Showers5
Heads5
TP in Heads-
Accommodation Details
10 guests in 5 double cabins with en-suite facilities

Libra Specification

Length54 Feet
Beam28.8 Feet
Draft1.48 Feet
Built2024
A/CFull
Cruising Speed9 knots
Fuel Consumption30 Litres/Hr
EnginesMain Engines: 2x 80hp Yanmar, Generator: 19Kw Onan

Water Sports

Dinghy (Feet)Rib 3,60m
Dinghy Hp40
Adult WaterskisYes
Kids WaterskisYes
Snorkel GearYes
TubeYes
Wake BoardYes
Floating MatsYes
Standup Paddle2
Beach GamesYes

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard

Cuisine

Special DietsInq
KosherInq

Libra Crew Profile

Crew Number3
Captain
CaptainIlias Stamatelos
NationalityGreek
SpeaksGreek, English, German
Hostess
HostessKaterina Kretsi
NationalityGreek


Captain Ilias Stamatelos
Ilias is a relatively low profile but efficient and decisive person, capable of keeping his composure in difficult situations. He has good communication skills, able to get on with a wide range of personalities, but also able to be quietly assertive when the situation demands. His acquaintance with the sea started when he was young and he acquired his first sailing certificate at the age of 24; Since then he has been looking for opportunities to get more skills and experience as a professional skipper. He has been skippering sailing boats, including monohull and catamarans, around the Aegean and the Ionian Sea during the last years and has also participated in sailing races. Ηe has also worked with motor yachts of various types and sizes. He is currently holding an RYA/MCA Yachtmaster Offshore, sail and motor, both commercially. Ilias is a well-organized and easy going person with a meticulous eye for safety.
Languages: English, Greek
Previous Yachts: ´Freedom´, ´Mamilo´, ´Pathos´, ´Jenny Z´, ´Escape´, ´Enjoy´ “Idea Lagoon 500”
Interests: Olive Cultivation, water sports, apiculture


Chef Vasilis Marinopoulos
Vasilis is a highly skilled and versatile chef with extensive international experience in both luxury hotels and fine dining restaurants. Having studied at the Cooking & Hospitality Institute of Chicago, he mastered culinary techniques with a specialization in meat and fish preparation.
Over the years, Vasilis has honed his craft in renowned establishments such as TRU in Chicago, the Blue Palace Resort in Crete, Elite Hotel in Kalamata, and several prestigious catering operations in Athens. His background includes positions from Sous Chef to Executive Chef, allowing him to develop strong leadership in the kitchen while maintaining creativity and precision in every dish.
Vasilis is passionate about creating memorable dining experiences, tailoring his menus to the preferences of guests and showcasing the finest Mediterranean and international flavors. He thrives both independently and as part of a team, ensuring smooth communication and high standards at all times. His calm and professional demeanor, combined with his dedication to quality, make him an excellent fit for demanding yacht charters.
Fluent in Greek and English, Vasilis brings not only outstanding culinary skills but also an approachable personality that enhances the onboard atmosphere.



Hostess Katerina Kretsi
Katerina is working as a hostess on board yachts since early age due to her family business and she has done numerous charter in the Ionian and Aegean. She loves the sea, travelling and cooking. Her passion for discovering new places has enhanced her knowledge of many Greek islands making her an expert in service. Her curious nature helps her connect with people from different background. She speaks Greek, English and German.



Libra Calendar

AvailableBookedBooked Half-dayHold (can be challenged)Unavailable
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Libra Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
Sep 13, 2025Sep 20, 2025Booked: Athens to Athens
Oct 01, 2025Oct 06, 2025Booked: Athens to Athens
May 30, 2026Jun 06, 2026Booked: Athens to Athens
Jun 15, 2026Jun 22, 2026Booked: Athens to Athens
Jun 23, 2026Jun 30, 2026Booked: Athens to Athens
Jul 11, 2026Jul 18, 2026Booked: Athens, Greece to Athens, Greece
Aug 29, 2026Sep 05, 2026Booked: Athens to Athens

Libra Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: €18,900
(normal rate)
High price: €26,900
(normal rate)
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.

Libra Special Offer!
10% off 21-28 Sept!
Offer: Libra is offering 10% discount for the following week: 21-28 September 2025: From 23,900 EUR to 21,510 EUR plus expenses.
Minimum nights: 7
Travel between: Sep/21/2025 - Sep/28/2025


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


Weekly Rates 2025
July/August : 26,900 EUR per week plus expenses
June/September: 23,900 EUR per week plus expenses
Low Season: 18,900 EUR per week plus expenses

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

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Libra Guest Reviews

GUEST COMMENTS 2024 HIGHLIGHTS

WOW! AMAZING
I find it hard to put into words the beauty of our charter. From the islands we visited to the sea itself, tops in our vacation list. Our crewed charter had the most amazing Cook you’d be napping and wake instantly from the smells coming from kitchen. World class meals – our hostess full of smiles and genuinely happy all the time! There were 8 of us Id say she made our trip around the islands fun and we where never without a glass of something as we floated along. Our captain Knowledgeable of the seas, the boat, the islands the weather, very reserved but approachable with answer any questions we had! The beauty of this country ever amazes my family from the people to the rich history! A heart felt thank you from all of us!

Libra Sample Menu

Day 1

Lunch
Spinach salad with truffle lemon dressing, parmesan,basil oil, goji berries and chips leak´s
Tuna Tataki with sliced jalapeno pickle, mango and jalapeno Dressing
Squid saute with yuzu truffle dressing,tarama cream and basil oil

Dinner
Island salad with tomato cherry, olive oil,caper,nut bread,lime juice, oregano and xinomizithra cream
Crayfish saute,flamed with ouzo, parmesan cream and chives
Shrimp Saganaki
Tiramisu

Day 2

Lunch
Salad mix with lettuce, rocket, beetroot leaves , pork chop,balsamic dressing,graviera cheese from Crete , tomato cherry and fermented Florina pepper slice
Grilled Eggplant Rolls with feta cheese and tomato sauce
Sea bream fillet,with seasonal cooked greens,finochio cream, basil oil and chips leeks

Dinner
Salad with almires greens,goji berries, parmesan, tomato cherry,leeks chips ,chives oil, truffle oil
Handmade dolma served with yogurt mixed with mint
Black Angus fillet with puree from celery root, Cale chips and baby carrots
Baklava

Day 3

Lunch
Greek salad
Marinated anchovies
Traditional slow cooked kleftiko with beef ,baby potatoes, peppers,onions and mustard

Dinner
Salad with lettuce, rocket, beetroot leaves, tomato cherry, lemon oil dressing and fried baby squid
Fried zucchini balls with mint flavoured yogurt cream
Slow cooked octopus with fava from Santorini,caper , oregano and olive oil
White chocolate tart

Day 4

Lunch
Caesar salad with grilled chicken,crouton,corn, Caesar dressing with anchovy, pecorino flakes,bacon cooked with maple syrup
Chicken liver saute cooked with rose wine from Santorini,thyme, oregano served with mini pita bread
Grilled sea bass fillet with baby potatoes cooked with garlic butter and chives

Dinner
Salad with rocket, cone,prune,fig, pumpkin seed, walnut, tomato cherry,green apple sliced, grilled manouri cheese and balsamic dressing
Gazpacho cold cucumber soup with xinomizithra cream cheese,onion chips and basil oil
Mousaka with black Angus minced meat, eggplant, zucchini and parmesan
Mousse chocolate with berries

Day 5

Lunch
Nicoise salad with fermented tuna, cider dressing and saffron of Kozani
Carpaccio black angus with ponzu orange dressing, truffle oil, chilli oil, basil oil,lime zest, orange zest, horse radish cream c,chips leeks,chives and flowers
Ttraditional stuffed tomatoes, peppers and zucchinis with rice and herbs

Dinner
Traditional ntakos salad from Crete with ,nut bread, fresh tomato juice,tomato slice,feta cheese ,caper , olive oil and oregano
Grilled sardines covered with tomato tartare, sliced osmosis onion, chives and lime dressing
Salmon fillet ,black rice, saute vegetables garlic cress and teriyaki sauce
Traditional trunk with vanilla ice cream

Day 6

Lunch
Quinoa salad,graviera cheese chopped,corn, green and red pepper Julien ,yuzu truffle dressing and garlic cress
Salmon tartare with chives , avocado, chilli and chives oil,lime juice,soy sauce and truffle caviar
Anglerfish fillet with smoked potato puree and basil oil

Dinner
Taboule salad with bulgur tomato chopped, fresh onion , white onion osmosis and parsley
Sea bass new york with tarama cream and garlic cress
Rib eye black Angus fillets with peas cream
Orange pie

Day 7

Lunch
Blt salad with rigatoni pasta, lettuce, tomato,pork chop ,chives ,yuzu mayo ,lime zest and beetroot leaves
Sea bass ceviche with kum quat, white onion osmosis,tomato cherry,chives, coriander and dressing from lime ,yuzu and aji Amarillo paste
Lobster pasta with black tagliolini and Napoli sauce

Dinner
Wakame salad with seaweed, ponzu sauce and sesame seeds
Yaki stick Shrimps with teriyaki sauce and white sesame seeds
Sahismi - Nigiri with salmon, sea bass, sea bream
And sushi rolls
Mochi cheesecake