Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €21,000/week |
| June & September | Plus Expenses | €19,000/week |
| October to May | Plus Expenses | €16,000/week |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.
Rates 2024
High Season: Euro 21000 per week (July – August)
Mid Season: Euro 19000 per week (June and Sept)
Low Season: EURO 16000 per week (rest months)
Plus all expenses (V.A.T. 12% & APA 20%)
If the yacht is chartered from a location other than the home port, the charter is subject to relocation fee.
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: Based in Olympic Marine in Lavrion.
If the yacht is chartered from a location other than the home port, the charter is subject to relocation fee.
Relocation Fees:
Yachts up to 52 ft: Cyclades (1000 EUR) *
*Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
Captain: Socrates Koyros
Meet Socrates, an unwavering and conscientious mariner who embodies an exceptional level of commitment and reverence for the maritime world. With a lifelong passion for sailing and diving since the tender age of five, Socrates has cultivated over a decade of extensive experience in sailing, diving, training, and facilitating charters that have brought him in contact with individuals from every corner of the globe. Beyond his maritime prowess, Socrates stands as a professional sailing athlete, boasting notable accomplishments in Nationals, Europeans, and Worlds Championships. His accolades include an impressive 5th place finish in the World Youth Sailing Championship of 2007 and a commendable 8th place in the World Men’s Championship of 2008. These achievements not only underline his dedication but also his undeniable proficiency in navigating the competitive waters of the sailing arena. Yet, Socrates’s true distinction lies in his capacity to anticipate and surpass the expectations of each and every guest he encounters. However, his commitment to growth and improvement remains unwavering. As a mariner who thrives on adaptability and embraces the opportunity for constructive growth, he is consistently seeking ways to elevate his skill set and ascend to higher echelons within his field.
When Socrates isn’t traversing the seas, he finds solace and inspiration in his other passions. His degree in music synthesis is a testament to his aptitude for harmony both on and off the water. Additionally, his adventurous spirit extends to extreme sports, whether it’s conquering mountains or embracing the challenges of the open sea. In the capable hands of Socrates, you’re not just engaging a mariner; you’re inviting an embodiment of dedication, excellence, and ceaseless curiosity to join your team. With Socrates at the helm, you’re not merely navigating waters, but steering a course toward boundless horizons of maritime possibility.
Chef: Hector Bitter Kourounis
Hector, the talented chef aboard Madinina, boasts a rich tapestry of experiences that spans across restaurants in France and Greece. Graduating from the esteemed culinary school in Chania in 2017, Hector’s journey into the culinary world began to flourish. With a career marked by success in renowned hotels and restaurants, Hector honed his craft over the years, working in the Four Seasons Hotel in France and Greece, notably at the Michelin-starred Prima Restaurant Chalet du Mont d’Arbois, Four Seasons Megève. Hailing from France and Greece, Hector’s multilingual abilities in Greek, French, English, and Spanish add an extra dimension to the crew and service abord Madinina. He is hard-working, organized in his kitchen and loves challenges. His dedication and culinary prowess ensure a delightful gastronomic experience for all aboard Madinina.
Deck/Stew: Athanasios Chalvatzis-Deriziotis
Athanasios, the deckhand/stew aboard Madinina, comes from the Greek island of Syros, where his deep-rooted passion for the sea was nurtured since childhood. Armed with a Sailing Diploma and thorough crew training, his adeptness at navigating challenges is matched only by his linguistic prowess, fluently conversing in Greek, English, Spanish, and French. Beyond his maritime skills, Athanasios brings a wealth of diverse talents to the yacht, holding a Mechanical Engineering degree from NTUA and possessing culinary expertise. Renowned for his patience, hard work, athleticism, and unfaltering composure under pressure, he embodies the essence of a versatile and cooperative crew member, reflecting his upbringing’s emphasis on embracing new experiences and people, with warmth and enthusiasm.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Sokrates Koyros | Greek | 1990 | English, Greek, French, Spanish |
| Crew | Hector Bitter Kourounis | French/Greek |
Captain
Socrates Koyros
Chef
Hector Bitter-Kourounis
Deckhand/Stew
Athanasios Chalvatzis-Deriziotis
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Ice Maker
Pillows for each bed (4)
Shower gel, shampoo, hand soap (Le Petit Masrseillais)
Printer & laptop
SUP (2)
Sea Scooter (2)
Kayak 2 seated (1)
Wakeboard (1)
Fishing gear (1)
Towable 2 seated (1)
Snorkeling gear (10)
Hydraulic bathing platform
All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
One master cabin, One VIP cabin and two queen guest cabins all with private facilities
ALL CABINS ARE AIR – CONDITIONED
CREW IN SEPERATE CABINS
Welcome
Sourdough bread with greek traditional dips.
tzatziki, tirokafteri (spicy feta spread), fava (dip with split beans dip and
caramelized onions), melitzanosalata (smoked eggplant dip with herbs),
olive oil, paste of olives.
Day 1
Lunch
Appetizer
Stuffed tomatoes with groats, tomato dressing, herbs, goat cheese sauce.
Main
Catch of the day ‘papillote’ with roasted vegetables and beurre noisette.
Dessert
Seasonal fruit with chantilly and tonka.
Dinner
Appetizer
Greek ‘xoriatiki’ salad.
Main
‘Pastitsio’
(pasta with ragu and bechamel sauce).
Dessert
Mille-feuille with halva mousse and raspberry sauce.
Day 2
Breakfast
Eggs ‘Kagianas’ (scrambled eggs with tomato and feta cheese),
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice..
Lunch
Appetizer
Green salad with fig, caramelized manouri (greek cheese), walnuts and
balsamic dressing.
Main
Chicken leg in the oven with lemon and potatoes with rosemary and garlic.
Dessert
Tart with seasonal fruits, creme anglaise.
Dinner
Appetizer
Fried polenta with anchovies, confit cherry tomatoes and red pepper
pesto.
Main
Hünkar Beğendi
(slow-cooked veal with smoked eggplant purée, couscous with
pomegranate)
Dessert
Chocolate log with almonds and strawberry sauce..
Day 3
Breakfast
Avocado toast with poached egg,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
Lentil salad with caramelized onions, herbs and cherry tomatoes.
Main
Orzo risotto with mushrooms, truffle and parmesan chips.
Dessert
Rice pudding with mango sauce.
Dinner
Appetizer
Mussels with chili, lime and white wine
Main
Sea bass filet ‘plaki’
(in the oven with tomato sauce and capers).
Dessert
Baklava with pistachios.
Day 4
Breakfast
Toasted sourdough bread with garlic, olive oil, oregano and tomato,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
Quinoa salad with crispy kale, shrimp and miso dressing
Main
Octopus with vinegar, green split beans, and pickled chili.
Dessert
Burnt cheesecake with a peach, basil, and pink pepper sauce.
Dinner
Appetizer
Green beans with halloumi and a black sesame and tahini spread.
Main
Ribeye with sage butter and lemon blite salad.
Dessert
Sticky toffee pudding with caramelized rum banana.
Day 5
Breakfast
Fried eggs with za’atar spice,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
Bruschetta with mushroom cream, truffle and rocket.
Bruschetta caprese (mozzarela, tomato and basil pesto).
Main
Tagliatelle alle vongole.
(Pasta with clams)
Dessert
Tiramisu.
Dinner
Appetizer
‘Saganaki’ (crispy melted cheese) with spicy tomato jam.
Main
‘Soutzoukakia’
(minced meat in tomato sauce with rice pilaf).
Dessert
‘Ravani’
(syrup cake with citrus fruit chantilly).
Day 6
Breakfast
Eggs shakshuka (with tomato sauce and spices),
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
Grouper ceviche with leche de tigre, cilantro oil and pickled chili.
Main
Catch of the day served with a fennel, green apple, jalapeno salad and
lemon sauce
Dessert
Chili chocolate mousse.
Dinner
Appetizer
Roasted cabbage with gorgonzola cream and hazelnut
Main
‘Moussaka’
(eggplant, potato, minced meat and bechamel sauce).
Dessert
Bougatsa
(Vanilla cream pastry, served with cinnamon ice cream).
Day 7
Breakfast
Pancakes with toppings of your choice,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
‘Batzina’
(zucchini and feta pie, served with a yogurt and herbs dip).
Main
‘Frikase’
(slow-cooked pork with lemon, lettuce and blites).
Dessert
‘Loukoumades’
(greek donuts served with chocolate or honey and almonds).
Dinner
Appetizer
‘Spetzofai’
(sausage with peppers, onions, paprika,tomato sauce and feta mousse).
Main
Chicken or pork ‘souvlaki’, pita bread with tzatziki, onions and french fries.
Dessert
Chocolate syrup cake with vanilla ice cream
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.