1 Owner’s suite with double bed (size between queen and king bed) and private bathroom.
4 Double cabins with queen beds and 4 bathrooms.
WATERSPORTS
Dinghy
Dinghy HP
Double Kayak
Adult Waterskis
Kids Waterskis
Wakeboard
Snorkel
Fishing Gear
Scuba Diving
Dinghy
Highfield Dinghy 4.20
Dinghy HP
60
Double Kayaks
Yes
Adult Water-skis
Yes
Kids Water-skis
Yes
Wakeboards
Yes
Snorkeling gear
Yes
Fishing Gear
Yes
Scuba Diving
Yacht offers Rendezvous Diving only
OTHER TOYS 1 Highfield Dinghy 4.20 with 60 PS
2 SUP
2 Kajak for 2 pax
1 Wakeboard
Water ski adults
Water ski kids
1 water carpet
1 Seabob
2 inflatable donuts
1 fishing gear
10 Snorkeling gear
1 Fliteboard Air
CREW PROFILE
Thanos Kourtelis
Antonis Mitropoulos
Dimos Papoutsakis
Gkerman Sekolntin
Chef: Thanos Kourtelis
Coming from a family of sailors, he was growing up sailing with his Dad's boat and doing his first sailing steps with optimists and lasers. When he was only 18 years old, he started working as a skipper for different yachting companies having achieved his sailing license. But only sailing was not enough for him. He studied parallel engineering in order to deepen his understanding about engines, maintenance and yachts in general. Throughout the years as skipper he has sailed the Mediterranean extensively, has crossed the Atlantic and knows the Aegean Sea like the back of his hand. He is responsible, hard-working and with his good natured attitude he wins his guests the moment they step on board. He is very capable as skipper, mechanic and has the whole package needed in order to make feel everyone safe. In his spare time he is building wooden ship models and just about anything from scratch. He loves to have children on board and does everything to make them happy! He speaks Greek and English.
Previous Yacht: World's End
Chef: Antonis Mitropoulos
Antonis completed his training at Le Monde in 2017. He has worked in several top restaurants in Greece as Head Chef at Baron Living. He also participated in 2021 in the Greek Master Chef. He is certified in molecular cuisine, Italian, Thai and Mexican. In the winter months he is an instructor in Asian cuisine. Antonis enjoys experimenting with Greek fusion dishes and adding his special flair. Always with a smile and very easy personality you will fall in love with Chef Antonis. With his love of the sea and desire to cook for small, intimate groups, he joined the yachting world.
Antonis specializes in Greek traditional, Mediterranean, Mexican, and Asian cuisines. He loves creating dishes using authentic and fused cuisines that will excite guests and bring everyone together to enjoy fabulous foods and company. He is experienced in meeting special dietary needs and requests- such as gluten-free, vegetarian, vegan, low-calorie, low-carb, and dairy-free meals. Antonis loves being on the water and working with his crew to offer the highest quality charter to guests on Majesty of Greece. When he is not in the kitchen (or galley) preparing incredible delicacies.
Previous Yacht: World's End
Stew: Gkerman Sekolntin
Gkerman is a seasoned hospitality professional with over a decade of experience in the industry. Holding a degree in Tourism & Hospitality Management, he has honed his skills across a variety of prestigious establishments. His journey includes roles at the renowned Mandarin Oriental Group in both Costa Navarino, Greece, and their Singapore hotel. He has also contributed his expertise to several other high-end hotels, including those in the Marriott Group, and gained experience in the restaurant sector as a waiter and bartender. Fluent in English, Greek, Russian, and German, Gkerman's diverse background and multilingual abilities allow him to connect with guests from all over the world, delivering exceptional service with a personal touch.
Deckhand: Dimos Papoutsakis
Dimos is a young, ambitious individual, with a Motorboat license, who is extremely friendly and will look after you in a highly professional and courteous manner. He worked as a salesman and waiter before deciding to join the yachting industry. Dimos also has a Degree from the Merchant Marine Academy of Crete and he was on board merchant ships for a few months as a Probationary Engineer. His remarkable character makes him so likable and pleasant, while his attentive attitude will ensure you have everything you need. He speaks English and Greek and likes martial arts, reading, and travelling.
Previous yacht: World's End
YACHT DESCRIPTION Step aboard the luxurious Majesty of Greece and let yourself be whisked away on a dreamlike vacation experience like no other. This stunning vessel marries the best of a power catamaran with Fountaine Pajot's expertise in crafting award-winning motor yachts and luxury catamarans. As the crown jewel of the Motor Yacht lineup, the Power 67 exudes all the charm and elegance of a five-star resort at sea.
Indulge in the spaciousness and comfort that Majesty of Greece offers, where every inch is designed for your relaxation and enjoyment. From the expansive cockpit perfect for social gatherings to the sun-kissed flybridge and the inviting foredeck with a Jacuzzi, this yacht is your luxurious playground on the water.
Retreat to the Owner's suite, a private sanctuary that rivals the comfort of a high-end hotel. A lavish dressing room, a cozy sofa, and an opulent bathroom with a stunning walk-in shower await you, ensuring that every moment on board feels like a pampering escape from the everyday.
Immerse yourself in the ultimate vacation experience on Majesty of Greece, where luxury, relaxation, and adventure come together to create unforgettable memories that will last a lifetime.
* The yacht is new build, the delivery will be in January 2025.
* The yacht has Blue Hull
ADDITIONAL INFORMATION
SAMPLE MENU
Breakfast
Tea infusions, water infused with Greek herbs and local flavors All types of coffee Fresh juices All kinds of milk & yogurt Fresh fruit platter Cereals Freshly baked cakes, croissants, and other local desserts local Jams, tahini, local honey all kind of spreads Big variety of cheese Eggs all kinds (scrabble, omelets, poached, sunny side) Cold cuts & Local sausages Pancakes Avocando Porridge Shakshuka with fresh tomatoes and feta cheese
Day 1
Lunch
Greek salad with tomatoes, cucumber, local peppers, cherry tomatoes, feta cheese, oregano and extra virgin olive oil Fava beans with nori seaweed powder, parsley oil, and grilled octopus Ribeye steak with sweet potato puree and chimichurri sauce
Dinner
Sea bream with zucchini “scales” 3 variations of celery root and beurre blanc sauce
Day 2
Lunch
Grilled local vegetables with balsamic reduction and fresh herbs side Puree from sweet pumpkin and pistachio pesto Hasselback potatoes with garlic and pastrami Grilled shrimp with gremolata
Dinner
Politiki salad with red cabbage, green apple and raisins Taramas on the side with basil oil Crawfish ceviche with tiger milk Risotto with king oyster mushrooms and truffle from Greece
Day 3
Lunch
Dakos salad with soil from haroupi, feta cheese and fresh tomatoes Tempura shrimps with spicy sweet chili and tonka Rack of lamb with pistachio crust and oven-baked potatoes Greek way
Dinner
Burrata salad with cherry tomatoes and basil pesto Dolmadakia with fennel orzo with lobster bisque sauce and chorizo
Day 4
Lunch
Green salad with green and red mizouna Japanese rocket, poached pears and hoisin vinaigrette Fish mosaic with ouzo foam and celery cucumber reduction Scallops with Jerusalem artichoke puree and caviar
Dinner
Salad with grilled watermelon, mint and feta cheese Variety of sushi maki California rolls and surf n turf lobster with fillet beef with Peruvian potatoes
Day 5
Lunch
Greek salad with tomato onion peppers and feta mousse Celery root style risotto and grilled calamari with herb oil Ribeye steak with sweet potato puree and “burnt leak”
Dinner
Bruschetta with lime crème Brik and smoked salmon Seabass with smoked beetroot puree and fennel pickled
Day 6
Lunch
Superfood quinoa salad with roasted nuts and salmon Cuttlefish with fava onion chutney and bonito flakes Tuna steak with hoisin sauce and tabbouleh and lemon dressing
Dinner
Potato salad with fennel olives and spring onion Rack of lamb with smoked eggplant, lamb juice and pistachio Red mullet watermelon safran and curry.
Desserts
Greek yogurt peaches honey and olive oil Cheesecake with raspberries White chocolate Cremeux , cherry gel watermelon rind compote cherry lime broth, and cherry touille Rhubarb with dark chocolate ginger and vanilla Greek Baklava Trilogy from dark chocolate and beetroot crumble Poached peach with yogurt ice cream haroupi crumble and olive oil Tart with lemon curd Kadaifi with white chocolate pistachio and thyme
2025 Rates
High Season (July - August): EURO 47,000/week
Mid Season (June & September): EURO 43,000/week
Low Season (October - May): EURO 34,000/week
+ Plus expenses 6,5% VAT & APA 25%
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
FUEL CONSUMPTION 90 - 120 lt/hr + generator