IRENE
- Year Built 1999
- Length 21.16 ft.
- Designer Ferretti
- Cabins 4
- Maximum Guests 8
- Starting From $20,500
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
The 69’5” (21.16m) yacht IRENE is an excellently-maintained classic Ferretti yacht with elegant design and a child-friendly, light-filled interior. It’s the ideal yachting platform for families and groups of friends, as well as couples looking for romantic charters. IRENE sleeps eight guests in four cabins, with further accommodation for a crew of four, meaning the 1:2 guest-to-crew ratio guarantees impeccable onboard service.
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Canoes
1 x Tender LOMAC 4.00m with YAMAHA 60HP 2STROKE
2 x Inflatable paddle board (SUP)
1 x Aquamarine Bluedrive Spower fin SUP motor
1 x Single tube
1 x Seabob F5
1 x Double tube
Snorkelling equipment -
Offered via rendezvous only
No rate data found for this yacht.
High season (July, August): 24.900 Euro/week plus expenses Low season (rest of the period): 20.500 Euro/week 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:Current summer base port: Athens, Greece Current winter base port: Athens, Greece Details: Athens, Greece
Check Charter Availability by Month
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Specifications
Locations
Athens, Greece
Amenities
Water Sports
Other Toys
Canoes
1 x Tender LOMAC 4.00m with YAMAHA 60HP 2STROKE
2 x Inflatable paddle board (SUP)
1 x Aquamarine Bluedrive Spower fin SUP motor
1 x Single tube
1 x Seabob F5
1 x Double tube
Snorkelling equipment
- Year Built 1999
- Length 21.16 ft.
- Designer Ferretti
- Cabins 4
- Maximum Guests 8
- Starting From $20,500
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Onboard Dining
BREAKFAST
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American Breakfast:
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Pancakes & Waffles with various toppings,
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Scrambled Eggs, Hash Brown, Bacon & Sausages, Poached Eggs
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Croissants, Muffins, Bagels with Cream Cheese and Herbs,
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Avocado Toast, Monte Cristo Sandwich,
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Milk, Fresh Orange Juice, Cereals, Granola, Yogurt, Marmalade with Fresh Fruits,
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Variety of Cold Cuts
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Greek Traditional Breakfast:
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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
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Bougatsa Thessalonikis with Cinnamon and Powdered Sugar
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Strapatsada (Scrambled Eggs) with Cherry Tomatoes and Feta, Kagianas with Apaki, Fried Eggs, Omelette,
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Dried Fruits, Variety of Nuts, Tahini Pie, Halva Pie, Kataifi Rolls with Mousse Mizithra Cheese and Pine Nuts with Blackberry Sauce
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Low-Calorie Breakfast:
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Skimmed Milk, Low-Fat Yogurt, Cottage Cheese, Honey, Low-Fat Protein Bar, Low-Fat Granola,
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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
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Lunch
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Salmon Roll with Mousse Trilogy, Cream Cheese & Herbs
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Spinach, Arugula, Lettuce, Sunflower Seeds & French Gruyère, Cherry Tomatoes, Dried Apple, Fig, Dried Carrot Flakes & Fig Vinaigrette
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French-Cut Lamb Chop, Pear Spuma, Baby Carrots Confit & Red Wine Château Sauce
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Apple Crumble Tart with Berry Coulis
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Dinner
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Dorade Tartare with Avocado, Chives, Crispy Brioche & Lime Salad
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Grilled Beetroot with Goat Cheese, Crunchy Nuts & Honey Balsamic Bianco Vinaigrette
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Tenderloin with Aperol Sauce, Celery Root Purée & Baby Confit Zucchini
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Deconstructed Black Forest with Chocolate Mousse, Namelaka & Cherry Chutney
DAY 2
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Lunch
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Sautéed Scampi with Green Pea Velouté & Lemon Foam
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Fresh Arugula, Iceberg Lettuce Flakes, Parmesan, Prosciutto & Olive Oil Lemon Dressing
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Risotto with Saffron & Shrimp
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Lemon Tart
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Dinner
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Aioli Cream with Octopus, Paprika Foam, and Crispy Cuttlefish Ink Tuile
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Niçoise Salad with Tuna Tartare, Crostini, Egg, Asparagus, and Green Beans
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Sea Bass with Peanut Crust, Lemon Emulsion, and Baby Carrots
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Basil Panna Cotta with Strawberry Gel and Crispy Almonds
DAY 3
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Lunch
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Caramelized Foie Gras with Fig Marmalade and Brioche Crust
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Couscous with Pomegranate, Feta Cheese, Fresh Mint, and Sweet Lemon Dressing
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Lamb Fillet with Rosemary and Thyme, Truffle Potato Purée
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Salted Caramel Tiramisu
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Dinner
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Vitello Tonnato
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Caesar Salad
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Grilled Dorade with Herb Velouté, Fennel Foam, and Spaghetti Carrots & Zucchini
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Pomegranate Sorbet with Champagne Foam and Gold Leaves
DAY 4
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Lunch
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Scallops with Cauliflower Purée and Truffle Oil
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Quinoa Salad with Cucumber, Celery, Cherry Tomatoes, Olive Oil, Fresh Mint, and Lime
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Grouper Fillet with Sweet Potato Confit, Sea Urchin Sauce, and Avocado Foam
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Crème Brûlée with Strawberries
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Dinner
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Homemade Ravioli with Crab Meat Mousse, Lobster Velouté, and Fennel
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Spinach, Arugula, Lettuce, Cashews, Beetroot Slices, Carrots, and Avocado Foam with Beetroot Vinaigrette
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Sous-Vide Pork Fillet with Dorito Crust, Potato Purée, and Caramelised Pear
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Dessert: Profiteroles
DAY 5
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Lunch
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Ceviche of Sea Bass with Fresh Herbs, Mango Chutney, and Lime
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Beluga Lentil Salad with Smoked Salmon and Yogurt-Dill Dressing
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Chicken Ballotin Stuffed with Gruyère, Naxos Cheese, and Sun-Dried Tomatoes, Coated in Cornflake Crust, with Roquefort Sauce and Grilled Vegetables
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Deconstructed Ekmek Kataifi
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Dinner
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Sweet Potato Soup with Coconut Foam and Chorizo Crumble
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Baby Spinach, Beetroot Leaves, Arugula, Prosciutto, Melon, Egg, Bacon, and Ranch Sauce
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Linguine with Shrimp in Tomato Basil Sauce, Served with Tagliata Beef (Combo Version)
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Chocolate Tart with Maldon Salt and Caramel Semifreddo
DAY 6
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Lunch
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Fish and Scampi Vegetable Soup
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Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce
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Peking Duck with Potato Fondant
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Mille-feuille with Vanilla Cream and Forest Fruits
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Dinner
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Crab Cake with Truffle Aioli
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Cobb Salad (USA Style)
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Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt
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American Cheesecake
DAY 7
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Lunch
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Fish and Scampi Vegetable Soup
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Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce
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Peking Duck with Potato Fondant
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Millefeuille with Vanilla Cream and Forest Fruits
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Dinner
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Crab Cake with Truffle Aioli
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Cobb Salad (USA Style)
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Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt
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American Cheesecake
Crew Interview
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