Luxury catamaran IRENE

Availability

Luxury catamaran IRENE, built in 1999 is anchored in the Greece. It has 4 cabins, can accommodate 8 people.

Crewed Yacht Charter

A bordo di questa imbarcazione lo skipper è obbligatorio ed è responsabile della navigazione, della sicurezza e della conduzione dell'imbarcazione.

Summer Cruising Areas Greece

Winter Cruising Areas Greece

Marina Athens, Greece

W Base Port Athens, Greece

Prefered Pickup Athens, Greece

Boat Type Luxury catamaran

Flag Greek

Shipyard Ferretti

Boat name IRENE

Year 1999

Refit 2024

Length 21.00 m (69.00 Ft)

Width 5.60 m

Draft 1.83 m

Engine Main engines: 2 x 1150 HP MTU Generators: 1 x 20 KW 1 x 17 KW (120 Ltr/day)

Crusing speed 20 knots

Max speed 25 knots

Boat ID 9548

Cabins 4

Twin(s) 2

DETAILED PRICING VIEW- CLOSE

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

CREW INFO VIEW- CLOSE

Konstantinos Papamakarios

Captain

Born in: 1979
Nation: Greek

Name: Konstantinos Papamakarios
Position: Captain

Description:
Captain Konstantinos, born in 1979, holds a Yachtmaster Offshore Diploma from the Royal Yachting Association, a Speedboat License, and a degree in Marketing Management from Deree College. With over 20 years of extensive experience in the maritime industry, Captain Konstantinos stands out for his dedication, integrity, and hardworking nature. His vast knowledge of the sea and commitment to ensuring a smooth and safe experience make him the ideal captain to guide guests on their journey through the stunning Greek islands. Known for his excellent communication skills, Captain Konstantinos is passionate about sharing the beauty of Greece’s coastal destinations, ensuring that each guest enjoys a personalized and unforgettable experience. His expertise spans across motor yachts of various sizes and his adaptability and enthusiasm make him an invaluable part of the crew. When not navigating the seas, Captain Konstantinos enjoys going to the cinema and, of course, sailing. His dedication to his profession, combined with his friendly and approachable demeanor, guarantees that guests aboard M/Y IRENE will have the trip of a lifetime.
Languages: Greek, English
Previous Yachts: M/Y CATHERINE II (PRINCESS 65’), M/Y SANTA ELENA (POSSILIPO 95’), M/Y SEADOG (FERRETTI 800), PERSHING 62’
Interests: Sailing, Cinema, Exploring Greek Islands

Name: Charalambos Mavroudis
Position: Chef

Description:
Chef Charalambos, born in 1974, holds a Diploma in Culinary Arts from the Higher School of Tourism Professions of Anavyssos and has specialized in Argentinian Cuisine with training in Argentina. With an extensive 25-year career, Chef Charalambos has worked in some of the most prestigious luxury hotels, renowned restaurants, yachts, and even television shows in both Greece and abroad. His culinary journey also includes serving as a Culinary Arts Instructor, further solidifying his expertise in the kitchen. A passionate member of the Chef Club Athens, Charalambos has honed a diverse range of skills, specializing in Mediterranean, Argentinian, Mexican, and German cuisines, with a particular expertise in fish dishes. His innovative approach to cooking ensures that each guest aboard M/Y IRENE experiences exceptional and unforgettable meals, prepared with the finest ingredients. When not crafting delicious meals, Charalambos loves to travel, discover new cuisines, visit food fairs, and dive into the underwater world.
Languages: Greek, English, German
Previous Yachts: M/Y IRENE
Interests: Traveling, Food Fairs, Diving, Exploring New Cuisines

Name: Nataliya Savka
Position: Stewardess

Description:
Nataliya, born in 1979, began her career in the culinary world and later transitioned into yachting in 2010. Her strong background in the kitchen, combined with her passion for meeting new people and traveling, has shaped her into a dedicated and enthusiastic stewardess. Nataliya is known for her warmth and ability to make guests feel at home, ensuring that they have an unforgettable time onboard M/Y IRENE.
As a team player with excellent communication skills, she is adaptable in various situations and always goes the extra mile to accommodate the guests’ daily needs. Whether it's creating lasting memories, assisting with special requests, or providing exceptional service, Nataliya's passion for hospitality shines through. In her free time, Nataliya enjoys spending time with friends, creating meaningful experiences outside of her professional life.
Languages: Greek, English, Russian, Romanian
Previous Yachts: M/Y BOLARO, M/Y TAMER II, M/Y AL SALAMAH
Interests: Traveling, Cooking, Spending time with friends

Name: Gabriel Navarro
Position: Deckhand

Description:
Gabriel, a skilled and versatile deckhand, excels in hospitality, multitasking, and critical thinking. With training from the Maritime Training Center of the Philippines, Gabriel is well-equipped with certifications in Basic Safety, Personal Survival Techniques, Fire Prevention and Fire Fighting, First Aid, and Personal Safety and Responsibility. His strong communication skills and dedication to ensuring a smooth and memorable experience for the guests make him an invaluable asset to the M/Y IRENE team. Gabriel is always ready to assist with the yacht’s operations while ensuring that guests' daily needs are met with great care. His positive and professional attitude contributes to the seamless functioning of the yacht, helping guests enjoy their time on board to the fullest. In his spare time, Gabriel enjoys exercising, maintaining a healthy lifestyle.
Languages: English, Greek, Filipino
Previous Yachts: M/Y SUBZERO, M/Y JASMIN BLUE, M/Y MILMAR
Interests: Exercising, Personal Development

MENU INFO VIEW- CLOSE

Breakfast

American Breakfast:

Pancakes & Waffles with various toppings,

Scrambled Eggs, Hash Brown, Bacon & Sausages, Poached Eggs

Croissants, Muffins, 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, Kataifi 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, Sunflower Seeds & French Gruyère, Cherry Tomatoes, Dried Apple, Fig, Dried Carrot Flakes & Fig Vinaigrette

French-Cut Lamb Chop, Pear Spuma, Baby Carrots Confit & 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 Confit 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 Saffron & Shrimp

Lemon Tart

Dinner

Aioli Cream with Octopus, Paprika Foam, and Crispy Cuttlefish 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, Truffle Potato Purée

Salted Caramel Tiramisu

Dinner

Vitello Tonnato

Caesar Salad

Grilled Dorade with Herb Velouté, Fennel Foam, and Spaghetti Carrots & Zucchini

Pomegranate Sorbet with Champagne Foam and Gold Leaves

DAY 4

Lunch

Scallops with Cauliflower Purée and Truffle Oil

Quinoa Salad with Cucumber, Celery, Cherry Tomatoes, Olive Oil, Fresh Mint, and Lime

Grouper Fillet with Sweet Potato Confit, 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

Dessert: Profiteroles

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 Stuffed with Gruyère, Naxos Cheese, and Sun-Dried Tomatoes, Coated in Cornflake Crust, with Roquefort Sauce and Grilled Vegetables

Deconstructed Ekmek Kataifi

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 Truffle Aioli

Cobb Salad (USA Style)

Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt

American Cheesecake

DAY 7

Lunch

Fish and Scampi Vegetable Soup

Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce

Peking Duck with Potato Fondant

Millefeuille with Vanilla Cream and Forest Fruits

Dinner

Crab Cake with Truffle Aioli

Cobb Salad (USA Style)

Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt

American Cheesecake

DETAILS VIEW- CLOSE

Location Details: Current summer base port:
Athens, Greece

Current winter base port:
Athens, Greece

Details:
Athens, Greece

Accommodation: One Master queen bedded cabin with en-suite bathroom

One VIP queen bedded with en-suite bathroom

One Twin bedded cabin with en-suite bathroom

One Twin bedded cabin with bunk beds (Both twin cabins are sharing one bathroom)

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

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: No

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: Yes

Special Diets: Inq

Kosher: Inq

Gay Charters: Inq

Nude Charters: Inq

Adult Water Skis: Yes

Kids Water Skis: Yes

Stand Up Paddle: 2

1 Man Kayak: 1

Sea Bob: Yes

Sea Scooter: No

Scuba Onboard: Yacht offers Rendezvous Diving only

Compressor: Not Onboard

Questions & Answers

How does the charter contract work?

The contract is signed directly between the Owner and the Charterer, with the support of the broker. It is usually based on the international MYBA contract model, designed to ensure clear and balanced protection for both parties.
There is also the figure of the Stakeholder, responsible for safely holding the funds until the end of the charter.

What is included in the charter fee?

The base rate includes the rental of the yacht, the use of all onboard equipment, the presence of the crew, and the related insurance coverage.
Operational expenses such as fuel, provisioning, marina fees, beverages, and additional activities are not included and are managed through the APA (Advance Provisioning Allowance).

The exact list of what is included or excluded will be confirmed when selecting the yacht.

What is the APA and how does it work?

The APA (Advance Provisioning Allowance) is an advance fund, usually equal to 25–35% of the charter fee, allocated to cover operational expenses such as fuel, provisioning, marina fees, paid activities, beverages, and the guests’ personalized requests.

At the end of the cruise, the Captain provides a detailed breakdown of all expenditures. Any unused amount is refunded to the client, while any overages are settled directly upon closing the charter.

What are the payment terms?

Upon signing the contract, a payment of 50% of the total amount is required.
The balance — including APA, taxes, and any additional charges — is typically due around five weeks before embarkation (depending on the owner).
Payments are made via bank transfer, which is the standard method in the luxury charter industry.

Can I cancel a booking?

Yes, cancellations are possible, but the contractual terms apply.
In general, if the client decides to withdraw, the Owner retains the deposits already paid.

If the yacht is rebooked for the same period, the Owner refunds the amount recovered, minus the applicable commissions.

Every cancellation request is handled with full transparency.
Further details on the applicable policies are available upon direct request.

How can I choose the yacht that best suits my needs?

The choice depends primarily on the type of experience you wish to enjoy:

Motor yacht for maximum comfort, excellent stability, and fast transfers.
Sailing yacht for an authentic, quiet experience rooted in traditional navigation.
Catamaran for generous spaces, superior stability, and enhanced privacy.

BeBlue evaluates the destination, number of guests, personal preferences, and budget to select the most suitable option for you.

How far in advance should I book?

For peak season (Mediterranean: June–September; Caribbean: December–April), it is advisable to book several months in advance to secure the best available options.
We can also handle last-minute requests, depending on availability and licensing requirements.

Is it possible to personalise menus, preferences, and activities?

Absolutely. Before departure, you will receive a Preference Sheet where you can indicate your tastes, dietary needs, allergies, beverage preferences, and the activities you wish to enjoy.
The Chef and the Captain will use this information to create a fully customised experience for you.

How many guests can be accommodated on board?

Most yachts can host 6 to 12 guests, depending on their interior layout.
Some superyachts over 80 metres, compliant with international certifications, can accommodate up to 36 guests.

Will I have Internet access during the charter?

Most yachts offer Wi-Fi on board, provided through mobile networks or satellite systems. The quality and speed of the connection may vary depending on the cruising area and the technology installed.

Is tipping the crew expected?

Tipping is not mandatory, but it is a well-established custom to show appreciation for the crew’s service.
International guidelines suggest an amount equal to 10–15% of the base charter fee as a reference.

Why rely on BeBlue?

BeBlue specialises in yacht vacations and, as fully licensed maritime brokers and tour operators, guarantees:

access to the entire global fleet
full transparency on costs
contractual and logistical support
personalised management of preferences and unexpected situations
high standards of safety and protection

It is the simplest, safest, and most efficient way to enjoy a top-level charter experience.

Can I request dedicated assistance for my charter?

Every charter is unique. To receive a tailored selection of yachts, a clear quotation, and personalised support in planning your trip, we invite you to contact us directly.
Our team will guide you with care through every stage of the experience.

Note: The information provided is for informational purposes only and should be confirmed before booking by a BeBlue agent.

LUXURY CATAMARAN | IRENE