Spice Of Life

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 6 GUESTS IN 3 GUEST STATEROOM(S).

QUEEN BEDS 3

SPECIFICATIONS	VALUE
Guests	6
Staterooms	3
# Of Crew	3
Length	60 Ft / 18.3 m
Beam	33.5 Ft / 10.24 m
Draft	5.2 Ft / 1.59 m
Builder	Sunreef Yachts
Built - Refit:	2025
Cruising Speed	7 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

3 Cabins, 1 master and 2 guests (1,6 x 2)
Master with walk-in closet
Safe in master cabin
Smart TV 55″ in saloon

Amenities: Shampoo – conditioner – body was – body lotion
hairdryers (3)
Steamers (3)

WATERSPORTS

Dinghy	Highfield 4,60 Sport
Dinghy HP	90 HP
Paddle Boards	Yes
Double Kayaks	Yes
Adult Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Highfield Tender - 4,60 Sport with 90HP
Snorkelling Equipment
Fishing Gear
SUP (2)
Kayak (2)
Towable Couch
Wakeboard
Waterskiing

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

CREW PROFILE

Alexandros Tserovits

Stefanos Chios

Captain: Alexandros Tserovits

Captain Alexandros, born in Greece, is a professional mariner with a wide experience in yacht navigation and crew management. Since becoming a skipper in 2022, he has demonstrated a strong focus on teamwork, operational efficiency, and adaptability in ever-changing maritime conditions. His expertise spans advanced navigation systems, emergency response protocols, and vessel maintenance, ensuring smooth and safe voyages. Alexandros is known for his exceptional leadership skills, ability to solve problems under pressure, and effective communication, which are critical in dynamic, fast-paced environments. With a proven track record of reliable performance, he remains committed to maintaining the highest standards of service and guest sailing experience, while fostering a cooperative and professional atmosphere among the crew. His dedication to both the safety of the vessel and the well-being of those aboard makes him a trusted leader in every aspect of maritime operations

Chef: Stelios Chios

Stelios, born in 1996, is a passionate and skilled Greek chef with extensive experience in both fine dining and yachting hospitality. A graduate of the prestigious Le Monde Institute of Hotel and Tourism Studies, he has further refined his expertise through specialized culinary seminars in seafood, fresh pasta, Greek delicacies, bread baking, carving art, and high-end gastronomy. His recent position as a chef aboard M/Y MY WAY (23m) in 2023 and 2024 has enhanced his ability to cater to guests with high expectations, delivering exceptional quality and attention to detail. Prior to that, he gained valuable experience in renowned restaurants, luxury resorts, and private yachts, developing a deep understanding of personalized cuisine and top-tier hospitality. Stelios is known for his calm demeanor under pressure, strong leadership skills, and ability to collaborate with international teams. He values cooperation and unity among crew members while ensuring customers’ safety and satisfaction remain top priorities. An outgoing individual, Stelios easily builds positive relationships with both coworkers and guests, creating a welcoming atmosphere on board. In his free time, he enjoys football, basketball, swimming, and tennis. He speaks Greek fluently and has intermediate proficiency in English.

Deck/Stewrdess: Eleni Lappou

Eleni brings a fresh spark and a fantastic mix of deck skills and hospitality flair. With a background in sailing the Cyclades and working in some of Greece’s busiest cafes and bars, she’s no stranger to fast-paced environments or keeping guests smiling. Whether she’s securing lines during mooring, helping with docking maneuvers, or tending to the guests’ needs, Eleni handles it all with calm confidence and a great sense of humor. Friendly, hardworking, and always ready to lend a hand (or a coffee!), she’s the kind of multitasker every yacht needs. Expect good vibes, smooth operations, and a touch of Greek charm with Eleni on board.

YACHT DESCRIPTION
Introducing the exquisite catamaran "Spice of Life," a magnificent Sunreef 60 that redefines luxury cruising in style and comfort. This brand new vessel boasts a sleek design and spacious layout, offering the perfect blend of elegance and performance on the water. "Spice of Life" features a sophisticated interior with impeccable attention to detail, creating an inviting and relaxing atmosphere for guests to enjoy. The yacht includes one lavish owner's cabin and two beautifully appointed guest cabins, each offering comfort, privacy, and breathtaking views of the surrounding seas. With a dedicated crew of three professionals onboard, including a knowledgeable captain, a skilled chef, and a friendly steward, guests can expect personalized service and seamless hospitality throughout their journey. The experienced crew is committed to ensuring a memorable and exceptional sailing experience for all guests on board. Whether you desire a tranquil escape or an adventurous journey, "Spice of Life" provides the perfect setting for unforgettable moments at sea. From its luxurious accommodations to its top-notch amenities, this Sunreef 60 catamaran is designed to cater to the discerning tastes of guests seeking the ultimate sailing experience. Embark on a journey of relaxation, exploration, and sheer indulgence aboard the enchanting "Spice of Life."

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast

Variety of milks (almond ,soy, oat, coconut, classic)
Variety of juices (Orange, mix, apple, banana, pomegranate)
Pancakes
Donuts
Cakes
Variety of cereal
Variety of fruits
Variety of eggs (Boiled eggs, poached eggs, fried eggs, omelettes, scrambled eggs)
Traditional KAGIANA (Tomato, feta cheese, oregano)
Hot section (Bacon, sausages, mushrooms, fried potatoes)
Variety of breads
Spreads and jams (Strawberry, apricot, peach,pralines, peanut butter, maple syrup)

Day 1

Lunch
Greek salad [tomato, cucumber, onion, pepper, fresh oregano, olives, capers]
Steamed mussels [dill, parsley, leek, garlic, spring onion, wine, lemon juice]
Tuna steak [carrot puree,sautéed spinach, asparagus]

Dinner
Grilled cheese salad [mesclun leaves, strawberries, cashews, cherry tomato, orange fillet, flakes graviera, honey vinaigrette ]
Lamb croquettes [ceviche tomato, spicy cheese cream, Bloody Mary juice]
French cut lamb [baby gem, topinambour, fennel Demiglass]
Brownies

Day 2

Lunch
Cretan Dakos [Traditional rusk, tomato, mizithra cheese, capers fresh oregano]
Grilled octopus [yellow split peas *FAVA* , caramelized onions,hazelnut]
Sea bream (Boiled vegetables, oil & lemon sauce)

Dinner
Spinach pie salad (Dill, baby spinach, feta cheese, sesame, pie crust, spring onion)
Shrimp ceviche (Strawberries, salami, avocado, chili, coriander, passion)
Couscous Shrimp (BBQ shrimp, bisque, ouzo)
Crème brûlée

Day 3

Lunch
Quinoa salad (Cherry tomato,red&yellow pepper, arugula, avocado, honey vinaigrette)
Cheese croquettes (Marmalade tomato)
Smoked trout with gnocchi

Dinner
Boiled seasonal Greens *HORTA* (Cucumber, melon, zucchini, pistachio, aromatic herbs, yuzu)
Zucchini meatballs (Mousse feta cheese cream, cucumber water)
Pork iberico (Celery root, tartare mango, green apple, rosemary jus)
White chocolate mousse

Day 4

Lunch
Caesar Salad (Baby gem, Parmesan, croutons, cherry tomato, shrimp tempura, Caesar sauce)
Grilled squid (Ceviche tomato, tarama, chili,anduja oil)
Greek traditional *BRIAM*(Potato,zucchini,eggplant,carrot,tomato sauce,fresh oregano)

Dinner
Long snake bean Salad (Potato, chili, spring onion, cherry tomato, parsley dressing)
Beef tartare *KEBAB* (Tacos, yoghurt soumak, peppper cream)
Rib eye steak (Potatoes pont-neuf , bearnaise sauce)
Panna cotta

Day 5

Lunch
Grilled vegetables Salad (Vegetables,*TSALAFOUTI* cream cheese, cherry tomato, carob rusk, honey vinaigrette)
Chicken curry (Mushroom, mustard, creme)
Chicken fillet (Sweet potato puree, sweet potato chips)

Dinner
Beetroot Salad (Red&yellow pepper, walnut, pear, goat cheese, walnut syrup)
*KAKAVIA* (Fish soup aromatic with orange flavor)
Sea bass (Beetroot puree, broccoli, horta)
Lemon tart

Day 6

Lunch
Rocket salad (Arugula, spring onion, dill, Parmesan, pine nut, sun-dried tomato)
Carpaccio sea bass (Caviar,crispy onion,lime zest, gremolata trout,tarama)
Sea bass Braised (Cannelloni, tomato, garlic, broccoli)

Dinner
Tomato salad (Cherry tomato, cucumber, smoked tomato juice, spring onion, carob rusk, tsalafouti)
Feta cheese (Watermelon, avocado,bread tuil)
Frumenty (Lamb fillet, *arseniko* cheese cream from Naxos, chicken skin)
Moelleux chocolate

Day 7

Lunch
Buratta salad (Cherry tomato, strawberry, arugula, balsamic cream)
Feta Baklava (Honey, hazelnut)
Traditional Cretan Pasta *SKIOUFICHTA* (Sun-dried tomato,spinach, dill, creme, anthotiro cheese, cured pork leg)

Dinner
Nicoise salad (Baby gem, cherry tomato, beans, potato, egg, mackerel)
Ancovy tempura (Cauliflower, pickled ginger, tarama)
Scorpion fish (Horta, fish sauce, asparagus,foam turmeric)
Deconstructed *GALAKTOMPOUREKO*

PRICING DETAILS
Spice Of Life INQUIRE

Pricing

From: 35,000 per week
To: 42,000 per week

Pricing Details

2025 Rates
High Season (July - August): EURO 42,000/week
Mid Season (June & September): EURO 40,000/week
Low Season (October - May): EURO 35,000/week
+ Plus expenses 6,5% VAT & APA 20%

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:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.

Spice Of Life

Pricing

Pricing Details

Destinations

Learn More AboutSpice Of Life