ALENA
- Year Built 2023
- Length 67 ft.
- Designer Fountaine Pajot
- Cabins 4
- Maximum Guests 8
- Starting From $34,000
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
Step aboard M/Y Alena, a Fountaine Pajot Power 67, where luxury meets performance in perfect harmony. Cruising on Alena is like staying at a floating five-star resort, with every detail designed to elevate your experience to the highest level of sophistication. Built for both long-distance adventures and serene coastal escapes, Alena is the ideal choice for extended voyages, special occasions and elegant dinners at anchor. Her sleek, rounded asymmetrical lines embody both refined beauty and bold power, while her expansive spaces invite guests to relax in total comfort. The 36m² aft cockpit opens seamlessly into the saloon, creating a vast indoor-outdoor living area perfect for entertaining or unwinding. The 32m² flybridge offers breathtaking views and features generous lounging and dining spaces — ideal for sunset cocktails or alfresco dining under the stars. At the bow, guests can indulge in pure relaxation in the front lounge with the Jacuzzi, the ultimate spot for sea breeze serenity. Inside, Alena’s modern and elegant interior is both luxurious and welcoming, with a galley-down layout that maximizes space in the saloon, creating a bright and comfortable atmosphere reminiscent of a contemporary home. Large panoramic windows flood the space with natural light and offer endless views of the sea. Accommodation aboard Alena includes 4 beautifully appointed cabins for up to 8 guests: A magnificent 22m² Owner’s Suite featuring a private dressing room and an Italian-style bathroom with dual washbasins. Three elegant queen cabins, each with its own en-suite bathroom and thoughtful design touches that blend comfort and style. A dedicated crew of three provides exceptional service with warmth, professionalism, and harmony, ensuring a smooth and unforgettable journey from start to finish. Alena’s excellence has also been recognized on the international stage: 🥉 3rd Place, Diamond Category – Chef Competition, EMMYS 2024 Combining innovative design, unmatched comfort, and first-class hospitality, M/Y Alena promises a truly exceptional charter experience — where every moment at sea feels like the finest luxury retreat.
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T/T Highfield 4,60 with 70 HP
Towables
Seabob (2)
SUP (2)
Kayak (2)
Waterski (1)
Wakeboard
Floating noodles
Snorkel Gear
Board games: chess, backgammon, connect 4, jenga, cards
*All particulars are given in good faith and are believed to be correct but cannot be guaranteed. -
Offered via rendezvous only
No rate data found for this yacht.
Period A (July-August) EURO 48000/week Period B (June - Sept) EURO 43000/week Period C (October - May) EURO 34000/week Plus 6,5% VAT + APA 25% Charters for less than a week are only available upon request and the weekly rate is divided by 6 Ιf the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT. 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 + 6,5% VAT.
Summer Base Port:Alimos Marina
Summer Operating Area:Greece
Winter Base Port:Alimos Marina
Winter Operating Area: Greece
Location Details:Yacht can be available in other ports upon request and subject to relocation fee.
Check Charter Availability by Month
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Yacht layout
Specifications
Locations
ATHENS
Amenities
Water Sports
Other Toys
T/T Highfield 4,60 with 70 HP
Towables
Seabob (2)
SUP (2)
Kayak (2)
Waterski (1)
Wakeboard
Floating noodles
Snorkel Gear
Board games: chess, backgammon, connect 4, jenga, cards
*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
- Year Built 2023
- Length 67 ft.
- Designer Fountaine Pajot
- Cabins 4
- Maximum Guests 8
- Starting From $34,000
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Meet our Crew
Captain: Svetlin Karadzhov
Born in 1987 in Varna, Bulgaria, Svetlin boasts a master's degree in Management and a bachelor's degree in Economics and Business Management. Although his professional background is rooted in sales, his true passion lies in sailing.
Svetlin honed his sailing skills through active participation in races and various sailing-related events, acquiring the expertise needed to navigate challenging conditions. As a Captain, he offers a fresh perspective on the yachting domain, having sailed a diverse array of vessels. His extensive experience, coupled with a high level of professionalism and a strong commitment to safety, sets him apart.
Known for his amiable and outgoing personality, Svetlin is always ready to assist. He places a strong emphasis on providing top-notch care to guests, ensuring they have an unforgettable experience exploring the Greek Waters under his guidance.
Languages: Bulgarian, English.
Chef: Everest Brachimi
The past 7 years have been a time of learning, growth, and development in the culinary arts for talented chef Everest! He has honed his skills in various cuisines and techniques and has gained experience working in a variety of settings, from fine dining restaurants to fast-paced hotel kitchens and small challenging yacht galleys.
He has also had the opportunity to work with highly experienced and talented chefs, where he learned the importance of using fresh and high-quality ingredients, as well as the value of precision and consistency in his cooking. In addition to his work in the kitchen, he has also taken on leadership roles, such as training and mentoring junior chefs and managing kitchen staff.
He is familiar with the latest culinary trends and developments, is able to adapt his menu to different guest preferences and is continually looking to improve and evolve his skills and techniques to provide the best dining experience for his guests on board! He is excited to further continue to grow and develop in his field as a yacht chef on Alena and is grateful for the challenges and rewards the yacht industry and the personal guest feedback brings with it.
Deckhand/Stew : Odysseas Manesis
Odysseas is an undergraduate student at the Harokopio University of Athens, studying in the School of Environment, Geography and Applied Economics with a keen interest in sailing. For the past 4 years he has worked in privately owned yachts as a Day worker and Deckhand, where he was given the opportunity to hone his skills in maintaining exterior spaces and handling deck operations. He is a holder of Sailing certificate (up to 24m) from Hellenic Offshore Racing Club and Speedboat operator license (up to 24m). In the past he has also gained extensive experience in hospitality as a waiter, working in the tourist industry on the island of Lemnos and in various Clubs and coffee shops in Athens. He is adaptable, motivated, and used to being part of an efficient team. An excellent communicator and active listener in both English and Greek, he is able to provide outstanding guest services on board Alena.
Onboard Dining
BREAKFAST
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TeaCoffee Milk: coconut, almond, soya, cow, goat Variety of Breads Variety of Croissants Spreads & Jams: Strawberry, berries, apricot, orange, lotus with vanilla, Greek Honey (Pop), Chocolate praline Variety of Cereal Juices Cold Meat platter & Cold Cheese platter Eggs Greek Yogurt Nuts & Dried fruits
DAY 1
LUNCH
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Cherry Tomato Salad with Basil Oil, Herbs, Mizithra Cheese mousse, and Bread Tuile.Green Pea Fava with truffle oil, Egg yolk, Prosciutto Crisp, and Herbs. Iberico Chop with Eggplant puree infused with Tahini and Smoked Cheese Metsovone, Tamarind Paste, and Balsamic Sauce.
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Panna Cotta
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Burrata with Cherry Tomato, Strawberry, and Vinegar Syrup.Tarama with Squid ink Bread and Pickle Beetroot. "Gemista" Risotto with Feta Mousse, Parmesan Tuile, and Roasted Tomato.
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Tiramisu
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Greek Salad, Feta Cheese, Carob, Capers.Fried Chicken, Miso-Mirin Glaze Gnocchi with Tomato Sauce, Basil oil.
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Profiterole
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Mix Leaves, Orange popsicle, Stamnotiri Cheese, and Carrot Pickle.Shrimp Ceviche with Tarragon, Jalapenos, Green Apple, and Rice Cracker. Lamb Shank, Fricassee Sauce, Asparagus, Notch weeds.
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Lemon curd
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Bean Salad with Spicy Vinaigrette and Herbs.Tzatziki Avocado, Chili, Bottarga Powder, Tuile. Risotto with Red Pepper, Orange, Star anise, Balsamic vinegar, and Cream Cheese.
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Flexible Choco
DINNER
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Broccoli, Ponzu, Sunflower seeds, Orange fillets.Ceviche Sea bass, leche de tigre, chilli, Corn and Mango. Seared Scallops, Avgolemono Sauce, Tarama Curry, Broccoli, Red Herring Eggs, Cauliflower Puree.
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Souffle Chocolate
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Orange, olives, onion, vinegar, and pickle syrup.Fava Croquettes with Onion Mousse and Herb Oil. Sea bass with Garlic Sauce, Stingray, Lemon Jelly, Squid ink Tuile.
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Millefeuille
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Roast Cabbage, Soy Sauce, Garlic, Chilly Mayonnaise.Shrimps, Shrimp Mayonnaise with Miso, Lime and Mirin, and Tarragon. Pork Belly with Jus Sauce, Carrot puree infused Star anise and Thyme, Asparagus, and caramelized salty Hazelnut.
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Fondant
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Mojito "olive"Fried Spinach Pie with Feta Cream Chicken with Miso-Mirin-Royal Dates, Demi-Glace Sauce infused Thyme, Potato Chips.
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Chocolate Mousse
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Greek Salad Popsicle.Tartlet with Butter, Bottarga, White Chocolate, Lime, and Lemon. Octopus, lentils salad, Tarama, Kimchi, Balsamic Glaze. Steamed Monkfish in Dashi, Honey, Ajo Blanco Sauce, and Almond Crumble.
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Choux Banoffee
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Caramel, Foigrass with Hazelnut and Cherry.Salmon, Thai Aromas Jelly, Soy Jelly, Wasabi Mayonnaise, Pickled Ginger. Lamb with Vanilla Sauce, Parsnip Puree, King Oyster Mushroom, and Herb Crumble.
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Deconstructed Galaktoboureko
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Steamed Mussels, White Wine, Garlic, Herbs.Sushi Roll, Sea bass, Asparagus, Spicy Mayonnaise, Hoisine. Hake "Skordalia" with Gnocchi and Crumble.
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Macarons "Melomakarono"
DAY 2
DAY 3
DAY 4
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Lunch
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Quinoa, Citrus Vinaigrette, Cherry Tomato, Smoked Salmon.Grilled Calamari, Tomato, Pesto, Baby Rocket. Deconstructed Pastitsio, Beef, Cannelloni Pasta, Bechamel, and Parmesan.
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Rice pudding
DAY 5
DAY 6
DAY 7
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Lunch
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Corn and Red Pepper, Pickle Syrup, Chili, Herbs.Puffed Pie with Soft Cheese, Fig and Caper Paste. Giouvetsi, Saffron, Dashi, Shrimp, Tarragon, Mussels.
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Namelaka Chocolate
Crew Interview
Get to know this crew better with a hosted interview!
Guest Testimonials
Guest Comments October 2025
01/10/25-08/10/25
Guest Comments October 2025
01/10/25-08/10/25
Guest Comments September 2025
07/09/25 - 14/09/25
Guest Comments August 2025
07/08/25-14/08/25
Guest Comments August 2025
07/08/25-14/08/25
Guest Comments July 2025
22/07/25 - 29/07/25
Guest Comments July 2025
22/07/25 - 29/07/25
Guest Comments July 2025
14/07/25-21/07/25
Guest Comments July 2025
14/07/25-21/07/25
Guest Comments June 2025
22/6/25- 05/07/25
Guest Comments June 2025
22/6/25- 05/07/25
Guest Comments June 2025
14/06/25 - 21/06/25
Guest Comments June 2025
05/06/25-12/06/25
Guest Comments June 2025
05/06/25-12/06/25
Client Comments May 2025
23/05/25 - 30/05/25
Client Comments May 2025
23/05/25 - 30/05/25
Client Comments May 2025
15/05/25-20/05/25
Client Comments May 2025
15/05/25-20/05/25
Client Comments April 2025
30/04/25 - 14/05/25
Client Comments April 2025
30/04/2025 - 14/05/2025
Client Comments April 2025
30/04/25 - 14/05/25
Client Comments October 2024
01/10/2024-08/10/2024
Client Comments October 2024
01/10/2024-08/10/2024
Client Comments September 2024
09/09/2024-16/09/2024
Client Comments September 2024
09/09/2024-16/09/2024


















