Yacht: IRENE - Size: 78.00 Ft

IRENE

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  • Amenities Details
  • 7-Night Rates
  • Availability
  • Specifications
  • #

    Tender
    Seabob F5
    2 x Waterskis (1 for adults & 1 for children)
    Kayak
    2 x Inflatable paddle board (SUP)
    Aquamarine Bluedrive Spower fin SUP motor
    Single tube (Brand new)
    Double tube
    Snorkelling equipment

  • #

    Offered via rendezvous only

No rate data found for this yacht.

Additional Rate Details: # 

High season (July, August): EUR 33,500 / week plus VAT plus expenses
Low season (rest of the period): EUR 29,900 / week plus VAT plus expenses

APA 40% on official charter fee 

Commercial vessel - VAT charged where applicable.
VAT: 12% Greek VAT on top of Charter Fee

Summer Base Port:Athens, Greece

Summer Operating Area:Greece

Winter Base Port:Athens, Greece

Winter Operating Area: Greece

Location Details:Athens, Greece

Check Charter Availability by Month

Booked Hold Unavailable

July 2026

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Specifications

#Pax:9
Length:78 ft.
Beam:5.95
Draft:3.8
Make:Ferretti
# Cabins:4
Cabin Configuration:
Showers:
Tubs:
Wash Basins:
Heads:4
Elec. Heads:
TP in Heads:
Helipad: No
Jacuzzi: No
A/C:Full
Engines/Generators:No laundry service available on board. Use of the above photos or any type of advertisement of the above vessel (via internet or printed version) is not permitted without the permission from the Owner via the Central Agent. All particulars and specifications are given in good faith and are believed to be correct but cannot be guaranteed. ____________________________ TESTIMONIALS: Charter Guests, June 2025 "Our experience on IRENE was absolutely wonderful. The yacht was beautifully maintained, the itinerary was thoughtfully curated, and the crew made us feel at home from the very first moment. Every detail from the service to the meals to the stunning anchorages, exceeded our expectations. Thank you for an unforgettable holiday." Charter Guests, July 2025 "We had the most amazing week on IRENE. The crew were warm, attentive, and always one step ahead of our needs, making every day seamless and enjoyable. The yacht offered every comfort we could wish for, and the days spent swimming, exploring, and relaxing were simply perfect. A truly memorable vacation that we will cherish."
Year Built:2006
Cruising Speed:24
Max Speed:27

Locations

Pref. Pick-up:

Athens, Greece
Other Pick-up:
Turn-around:
C. Permit:
License:
MCA Compliance:

Amenities

Salon Stereo: Yes
Salon TV: Yes
Sat Tv: Yes
Device Hookups:
Hammock:
Windscoops:
Kosher:Inq
Bimini:
Special Diets:Inq
Deck Shower:
BBQ:
# Dine In:
Hairdryers:Yes
Nude:Inq
Guests Smokes:
Pets Aboard: No
Guest Pets:
Children Ok: Yes
Minimum Age:
Gym/Exercise: No
Elevators: No
Wheel Chair Access: No
Inverter:
Voltages:
Water Maker:
Water Cap:
Stabilizers: Anchor
Ice Maker: Yes
Internet Access:Onboard WIFI
Sailing Instructions:

Water Sports

Dinghy hp:
Dinghy # pax:
Sailing Dinghy:
Sea Scooters: No
Water Skis Adult: Yes
Water Skis Kids: Yes
Wave Runners hp:
Kneeboard:
Windsurfer:
Snorkel Gear:
Tube:Yes
Scurfer:
Wake Board:
Kayaks 1 Pax: Yes
Kayaks (2 Pax):
SU Paddle Boards:Yes
Floating Mats:
Swim Platform:
Boarding Ladder (Loc/Type):
Beach Games:
Fishing Gear:
Gear Type:
Rods:
Fishing Permit:
U/Water Camera:
U/Water Video:
Sea Bobs: Yes
Kite Boarding:
Kite Boarding Details:

Other Toys

Tender
Seabob F5
2 x Waterskis (1 for adults & 1 for children)
Kayak
2 x Inflatable paddle board (SUP)
Aquamarine Bluedrive Spower fin SUP motor
Single tube (Brand new)
Double tube
Snorkelling equipment

Price details
  • Year Built 2006
  • Length 78 ft.
  • Designer Ferretti
  • Cabins 4
  • Maximum Guests 9
  • Starting From $29,900

*2 Guests, 5 Nights with Half-Board Meal Package

Book Now#

Got a Question? We’ve Got Answers.

Contact Us Today

AMERICAN BREAKFAST:

  • Pancakes & Wafies with various toppings,
  • Scrambled Eggs, Hash Brown, Bacon & Sausages, Poached Eggs,
  • Croissants, Muffns, Bagels with Cream Cheese and Herbs,
  • Avocado Toast, Monte Cristo Sandwich,
  • Milk, Fresh Orange Juice, Cereals, Granola, Yogurt, Marmalade with Fresh Fruits,
  • Variety of Cold Cuts

GREEK TRADITIONAL BREAKFAST:

  • Koulouri Thessalonikis, Greek Bread Open Sandwich with Tahini and Honey, Dry Bread with Feta Cheese
  • and Olives, Lagana Bread with Mousse Batzotyri and Apaki Meat, Tiganopsomo with Mizithra Cheese and
  • Molasses Sauce, Bougatsa Thessalonikis with Cinnamon and Powdered Sugar,
  • Strapatsada (Scrambled Eggs) with Cherry Tomatoes and Feta, Kagianas with Apaki, Fried Eggs,
  • Omelette, Dried Fruits, Variety of Nuts, Tahini Pie, Halva Pie, Kataiffl Rolls with Mousse Mizithra Cheese
  • and Pine Nuts with Blackberry Sauce

LOW-CALORIE BREAKFAST:

  • Skimmed Milk, Low-Fat Yogurt, Cottage Cheese, Honey, Low-Fat Protein Bar, Low-Fat Granola,
  • Oatmeal, Almond Milk (Unsweetened), Muesli with Seeds, Low-Fat Marmalade with Stevia, Low-Fat Cold
  • Cuts, Fresh Fruits, Omelette with Egg Whites, Croque Monsieur with Low-Fat Cheese and Turkey,
  • Avocado & Cottage Cheese Sandwich

DAY 1

  • Lunch
  • Salmon Roll with Mousse Trilogy, Cream Cheese & Herbs
  • Spinach, Arugula, Lettuce, Sunffiower Seeds & French Gruyère, Cherry Tomatoes, Dried
  • Apple, Fig, Dried Carrot Flakes & Fig Vinaigrette
  • French-Cut Lamb Chop, Pear Spume, Baby Carrots Confflt & Red Wine Château Sauce
  • Apple Crumble Tart with Berry Coulis
  • Dinner
  • Dorade Tartare with Avocado, Chives, Crispy Brioche & Lime Salad
  • Grilled Beetroot with Goat Cheese, Crunchy Nuts & Honey Balsamic Bianco Vinaigrette
  • Tenderloin with Aperol Sauce, Celery Root Purée & Baby Confflt Zucchini
  • Deconstructed Black Forest with Chocolate Mousse, Namelaka & Cherry Chutney

DAY 2

  • Lunch
  • Sautéed Scampi with Green Pea Velouté & Lemon Foam
  • Fresh Arugula, Iceberg Lettuce Flakes, Parmesan, Prosciutto & Olive Oil Lemon Dressing
  • Risotto with Saflron & Shrimp
  • Lemon Tart
  • Dinner
  • Aioli Cream with Octopus, Paprika Foam, and Crispy Cuttlefflsh Ink Tuile
  • Niçoise Salad with Tuna Tartare, Crostini, Egg, Asparagus, and Green Beans
  • Sea Bass with Peanut Crust, Lemon Emulsion, and Baby Carrots
  • Basil Panna Cotta with Strawberry Gel and Crispy Almonds

DAY 3

  • Lunch
  • Caramelized Foie Gras with Fig Marmalade and Brioche Crust
  • Couscous with Pomegranate, Feta Cheese, Fresh Mint, and Sweet Lemon Dressing
  • Lamb Fillet with Rosemary and Thyme, Trufie Potato Purée
  • Salted Caramel Tiramisu
  • Dinner
  • Vitello Tonnato
  • Caesar Salad
  • Grilled Dorade with Herb Velouté, Fennel Foam, Spaghetti, Carrots & Zucchini
  • Pomegranate Sorbet with Champagne Foam and Gold Leaves

DAY 4

  • Lunch
  • Scallops with Cauliffiower Purée and Trufie Oil
  • Quinoa Salad with Cucumber, Celery, Cherry Tomatoes, Olive Oil, Fresh Mint, and Lime
  • Grouper Fillet with Sweet Potato Confflt, Sea Urchin Sauce, and Avocado Foam
  • Crème Brûlée with Strawberries
  • Dinner
  • Homemade Ravioli with Crab Meat Mousse, Lobster Velouté, and Fennel
  • Spinach, Arugula, Lettuce, Cashews, Beetroot Slices, Carrots, and Avocado Foam with
  • Beetroot Vinaigrette
  • Sous-Vide Pork Fillet with Dorito Crust, Potato Purée, and Caramelised Pear
  • Profflteroles

DAY 5

  • Lunch
  • Ceviche of Sea Bass with Fresh Herbs, Mango Chutney, and Lime
  • Beluga Lentil Salad with Smoked Salmon and Yogurt-Dill Dressing
  • Chicken Ballotin Stufled with Gruyère, Naxos Cheese, and Sun-Dried Tomatoes, Coated
  • in Cornffiake Crust, with Roquefort Sauce and Grilled Vegetables
  • Deconstructed Ekmek Kataiffl
  • Dinner
  • Sweet Potato Soup with Coconut Foam and Chorizo Crumble
  • Baby Spinach, Beetroot Leaves, Arugula, Prosciutto, Melon, Egg, Bacon, and Ranch Sauce
  • Linguine with Shrimp in Tomato Basil Sauce, Served with Tagliata Beef (Combo Version)
  • Chocolate Tart with Maldon Salt and Caramel Semifreddo

DAY 6

  • Lunch
  • Fish and Scampi Vegetable Soup
  • Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce
  • Peking Duck with Potato Fondant
  • Mille-feuille with Vanilla Cream and Forest Fruits
  • Dinner
  • Crab Cake with Trufie Aioli
  • Cobb Salad (USA Style)
  • Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt
  • American Cheesecake

DAY 7

  • Lunch
  • Dolmadakia (Stufled Grape Leaves)
  • Greek Salad
  • Moussaka
  • Baklava
  • Dinner
  • Stufled Tomatoes and Peppers
  • Dakos with Fresh Tomatoes and Feta Cheese
  • Osso Buco with Wild Rice
  • Vanilla Cannoli

Guest Testimonials

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