Cruising Area of Stephanie

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

Accommodations

Guests8
Cabins4
Crew4
King1
Double3
Showers4
Heads4
TP in Heads-
Electric Heads4
Accommodation Details
ACCOMMODATES UP TO 8 GUESTS IN 1 MASTER CABIN AND 3 DOUBLE.

Stephanie Specification

Length67 Feet
Beam32.28 Feet
Draft5.58 Feet
Built2024
A/CFull
A/C NightYes
DeckshowerYes
Bimini TopYes
HairdryerYes
Children AllowedYes
InverterYes
Water Capacity1150 l
Ice MakerYes
Internet AccessOnboard WIFI
GeneratorYes
Max Speed13
Cruising Speed9
Fuel Consumption40 Litres/Hr

Water Sports

Dinghy (Feet)Highfield 460
Dinghy HpYamaha 70hp
Adult WaterskisYes
Kids WaterskisYes
KneeboardYes
Sea BobsYes
Snorkel GearYes
TubeYes
Wake BoardYes
Standup PaddleYes
Boarding LadderYes
Other Toys
Dinghy with 70 HP

Water Skis Adult & Kids

Kneeboard

Snorkel Gear

Tube

2 x SUPs

2 x Seabob

Infinity Pool inflatable Sea Pool

Infinity Island Inflatable Dock

Airstream Towable 3P

8 x Connelly Party Cove Noodle DeLuxe

WAKEBOARD (ADULTS)

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard

Entertainment

Salon Tv/DvdYes
Salon StereoYes
iPod/Device HookupsYes
Board GamesYes
BooksYes

Cuisine

Special DietsInq
KosherInq

Green Initiatives

Other Green Initiatives
Lithium batteries with solar panels - no generator is required at night to run the A/C

Stephanie Crew Profile

Crew Number4
Captain
CaptainGiannis Gargalos
NationalityGreek
Born1990
SpeaksGreek (native), English (fluent)
Chef
ChefArtemis Liaskou
NationalityGreek
Born1972


Captain - Giannis Gargalos

Chef - Artemis Liaskou

Deckhand - Dimitris Siotas

Stewardess - Polyxeni Politidou

Stephanie Calendar

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

Start DateEnd DateDetails (Holds can be challenged)
Sep 15, 2024Sep 22, 2024Booked: Athens to Athens
Jul 12, 2025Jul 26, 2025Booked: Athens to Athens
Aug 16, 2025Aug 23, 2025Booked: Lavrion to Lavrion

Stephanie Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: €35,500

High price: €42,500

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


Summer 2024 weekly rates:

High Season (July - August): EUR 42,500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): EUR 40,000 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): EUR 35,500 per week plus expenses (VAT 13% & APA 25%)

Summer 2025 weekly rates:

High Season (July - August): EUR 42,500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): EUR 40,000 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): EUR 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.

Stephanie Guest Reviews

We currently don't have any reviews for Stephanie.

Stephanie Sample Menu

The following menu is created with respect and faith to the Mediterranean products. Most components of the dishes are coming from small local producers. Sometimes, their flavors blend with products coming from other regional cuisines, to offer the finest of what our lands have to offer.

Breakfast

Juices, Tea, Herbal Blends, Quality Coffees

Finest selection of local cheeses and cold cuts platters
(Graviera, Metsovone smoked cheese, Tsalafouti soft spread, Kaseri, goat cheese, local bacon, pastrami, mortadella, smoked ham, turkey, salami)

Fresh fruit salads

Dried fruit and nuts

Cereal, muesli, homemade granola

Milk, plant-based beverages

Greek Yoghurt from local small producers

Variety of jams and indigenous wild honey

Butter, nut-butters, Cocoa Spread

Tahini, Hazelnut, Almond, Peanut butter

Greek Yoghurt Parfaits

Chia puddings, Overnight Oats

Smoothies

Eggs
(Fried, boiled, scrambled,poached, omellets)

Eggs Daily Specials
(One different special egg dish every morning)

Pastry Daily Specials
(Breakfast scones, croissants, olive oil cakes, homemade brioche, cookies, Traditional Greek pies, babka, pancakes, croissant souCles, fruit oatmeal bars)

Day 1

Lunch

Zucchini blossoms Tempura
Tzatziki dip

Cherry tomatoes & Nectarine
Greek Coppa, Burrata, basil

Pasta al pomodoro y basilico
Roasted pomodori, sun-dried tomato, basil, pine nut confit

Dinner

Pumpkin velouté
Ginger, coconut, nutmeg

Cabbage Slaw
Celery, peppers, green apple, raisins, walnuts, mint dressing

Iberico Pork Presa
Cauliflower and white chocolate espuma, grilled peaches, chimichurri

Vanilla Namelaka
Strawberry consommé, pink peppercorn, white chocolate soil

Day 2

Lunch

Bonito Crudo
Cucumber water, grapefruit, fennel

Baby Greens and figs
Black sesame, “Volaki” goat cheese from Andros, honey vinaigrette

Grilled Seabream fillet
Ampelofasoula green beans, hazelnut, lemongrass & ginger sauce

Dinner

Beef tartare
Bone marrow, soy cured egg yolks, berries, pickled mustard seeds

Rocket and Strawberries
Spring onion, almond crusted “Mastelo” cow cheese from Chios, vanilla vinaigrette

Moussakas
Grilled Aubergine, beef Bolognese, smoked bechamel, crispy potato

Crème Brulée
Essence of salep

Day 3

Lunch

Savory Cannoli
Soft cheese and herbs, pistachio, crispy prosciutto from Evritania, tomato chutney

Baby Spinach
Cucumber, pickled onion, dill, yoghurt sauce

Beetroot Risotto
Greek Chevre goat cheese, walnut crumble, mint oil

Dinner

Feta Phyllo
Fried feta cheese in a pastry pouch, peach, sesame, honey

Fennel Radicchio
Orange, radish, dill, mandarin vinaigrette

Tender Chicken Fillet, Herby crust
King oyster, charred carrots, hazelnut velouté

Pistachio Sponge Cake
Berry gelato, limoncello gel

Day 4

Lunch

“Taramas” fish roe mousse
“Avgotaraho” fish roe from Messolongi, preserved cumquat
Served with homemade sourdough bread

Charred wild greens
Tomato, lemon sauce

Sweet and sour grilled Octopus
Fava beans puree, saCron, fried caper leaves, caramelized pearl onion

Dinner

Crispy Eggplant ball
Stracciatella di buCala, tomato salsa, mint

Mustard Leaves and grapes
“Tsalafouti” sheep cheese, caramelized almonds, aged balsamic pearls

Fresh Ravioli
Finest of local cheeses stuCing, “Louza” Cycladic cold cut, cacio e pepe

Bourbon Cremeux, Grilled peaches
Caramelized hazelnut , thyme

Day 5

Lunch

Octopus carpaccio
Aioli, fried caper, “Kalamata” olives, rocket

Cretan “Dakos” salad
Tomato textures, homemade carob cracker, pickled samphire, “Mizithra” cheese

Crispy Fried Cod
Potato and garlic espuma, beetroot rose

Dinner

Celeriac Steak
Brown butter and miso foam, nut crumble, “Ladotiri” cheese from Mytilene

Grilled Green Beans
Crispy lemon, almonds, dill, chili, yoghurt sauce

Grilled Lamb Ribs
Pistachio crust, salt-baked baby potatoes, Baba Ghanoush, coriander

Lemon Cream
Almond shortbread, meringue, rosewater

Day 6

Lunch

Steamed Saffron Mussels
Coconut, lemongrass

Grilled lettuce hearts
“Kopanisti” Mykonian cheese, anchovies, crumbs

Grouper Wine Leave Roulade
Charred leaks, dill, “Avgolemono” lemon magic sauce

Dinner
Special Greek Family Night

“Bougiourdi”
Spicy baked feta, tomato confit, pepper chutney, herbs

Greek Salad
Cherry tomatoes, cucumber water and pearls, pickled onion, osmotic olives

Super spiced Chicken Skewer
Homemade pita breads, tzatziki, grilled peppers, cucumber and mint slaw
Fermented Potato Fries

Greek Yoghurt Ice Cream
Whipped honey, caramelized walnuts

Day 7

Lunch

Mackerel gravlax
Granny smith, pickled shallots, radish, almond cream

Beetroot carpaccio
Raspberry sorbet, pistachio, mint

Seafood Pasta
Shrimp tartare, clams, earl grey bisque, chives

Dinner

Wagyu Tataki
Soy, dashi, truffle

Watermelon and grilled tomatoes
Verbena, feta cream, balsamic vinaigrette

Slow cooked Beef Cheeks
Artichoke espuma, asparagus, gremolata

Smash Pavlova
Cream with “Mastiha” essence from Chios, berries and flowers, sugar dome