Elly Fountaine Pajot Power 67

from 43000€ per week
20.00 m
Crew: 3
Cabins: 4
Guests: 8
Port: Athens




& Specs

Sample Menu

Crew Profiles


Yacht Description

M/Y ELLY redefines luxury at sea. and is recognized for their elegance and performance.

M/Y ELLY is perfect for lengthy trips, cruises, or hosting guests. She has 2 x 550 hp engine and 4000 litres of fuel give it a range of 1700 nautical miles.

Elegant and inventive, M/Y ELLY offers a state-of-the-art living environment. This luxury power catamaran’s rounded, asymmetrical lines exude courage. Its volumes are cleverly designed and large. Enjoy the 36m2 cockpit and lounge.

Sunbathing places, a griddle-equipped kitchen, and a large lobby. Dream of the unachievable on the 32 m2 Flybridge or relax in the front lounge jacuzzi.

M/Y ELLY is spectacular because to its sophisticated and private 5-star lounge, and beautiful interior offers an endless perspective.

Her owner’s suite offers a 22-m2 private apartment is fitted with a huge dressing room and an Italian-style bathroom with an Italian-style bathroom with two finely designed washbasins to give all the distinction you can imagine to your outings at sea.



  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :


  • Windscoops :


  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : yes
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :


  • Crew Smokes : No
  • Guests Smokes : on deck only
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : Yes
  • Inverter : Yes
  • Ice Maker : yes
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

Washer & Dryer
Board games
Hydraulic Swimming Platform
Filtration system for Purified Water (Mineral and Sparkling water)
2 TVs, one in the saloon, one in the master cabin
Shower gel, shampoo, conditioner, body milk, hand soap, body lotion, vanity kit (Aqua di Parma )
Bathrobes for each guest
2 pillows per person
Hairdryer and hair iron for each cabin
Steam irons for each cabin
Spin bicycle

Broker Notes



  • Dinghy size : Highfield sport 4,20M
  • Dinghy hp : 60
  • Dinghy Pax : 6
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 2
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :


  • Deep Sea Fish :


  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

Highfield tender 4,20 SPORT with 60 Hp
Seabob (2)
SUP (2)
3 person towable couch (1)
Water carpet (1)
Wakeboard (adults & kids)
Water Ski (adults & kids)
Snorkeling gear
Fishing gear
Spin bicycle

Accommodations & Specs

  • Length : 20.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 3
  • Make : Fountaine Pajot
  • Built : 2023
  • Cruising Speed : 16
  • Fuel Consumption : 140
  • One master cabin with queen size bed (size between queen and king bed), 3 double cabins with queen size bed all with private facilities.

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 5
    • Heads : 4
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : Yes
    • A/C : Full

    Sample Menu


    Choice of Assorted Bread (toast, croissants, rolls, brioche, muffins, etc)
    Served with Preserves (Jam, marmalade), Honey
    Choice of fresh Fruit Juice (orange, pineapple, tomato)
    Cut Fruits (grapefruit, melon, papaya, pears, bananas)
    Stewed Fruits (plums, apples, figs, prunes)
    Choice of Cereals (Muesli, Porridge, Rice flakes, wheat flakes etc) Sen/ed with hot/cold milk
    Fish: (Boiled, Grilled, Poached, Steamed – Sole, Herring, Haddock)
    Eggs: (Fried, boiled, poached, plain or savory omelet)
    Meat: (Bacon, Sausages, Salami, etc – fried or grilled)
    Choice of Assorted Bread (toasts, brioches, croissants, rolls, brown bread Served with butter and preserves (honey, jam, marmalade)
    Beverages: (Tea, Coffee, Hot Chocolate, Milk, Horlicks, etc)
    Greek yogurt with Greek honey
    Handcrafted baked goods
    Healthy bowls – avocado toast
    Pancakes, French toast, cakes- banana bread
    Healthy smoothies with seeds


    Greek Salad*: Tomatoes, Cucumber, Feta Cheese, Onions, Olives, Cappers, Extra Virgin olive oil
    Salmon Salad: Iceberg, Lettuce, Rocket salad, Salmon, Orange wedges, Yogart Orange Dressing
    Ntakos*: Greek Traditional whole meal dried bread, Fets cheese, Tomatoes, Cappers, Extra Virgin olive oil
    Green Salad: Green and Red Lettuce, Cherry Tomatoes, Sweet Corn, Red Beans, Croutons, Vinegret
    Kous Kous Salad: Kous Kous, Courgettes, Onions, Mint, Parsley, Vinegar gastric, Cherry Tomatoes, Cucumbers
    Root Vegetable Salad: Fannel, Carrots, Celery, Herbs, Lemon, Extra Virgin olive oil


    Spicy Feta Cheese paste
    Tarama Salad
    Grilled Mushrooms
    Grilled Cheese (Talagani, Haloumi)
    Feta Cheese in filo pastry
    Grilled or boiled vegetables
    Octopus in Vinegar
    Shrimps Sahanaki in Tomato sauce
    Steamed Mussels
    Apaki (cured smoked pork filet)
    Siglino (cured salted meat

    Main Dishes


    Lamp slow-roasted in a clay pot with rosemary, herbs, baby potatoes, and a selection of vegetables
    Veal cooked in tomato sauce and aromatic herbs served with wild rice and green beans
    Beef fillet in mavrodaphne sauce served with wild mushroom risotto
    Pork fillet stuffed with pistachios, dried fruit and prosciutto in cream with honey and mustard sauce, served with basmati rice
    Braced feather steak cooked with celery and vegetable roots, served with mashed potatoes

    Fish & Seafood

    Braced haddock cooked in white wine, cherry tomatoes, olives, cappers, and herbs
    Sea Bream stuffed with chopped cabbage and carrots
    Sea Bass grilled served with sauteed spinach baby potatoes
    Mackerel fillet cooked in the oven with sliced tomatoes, onions, garlic, daphne, and Extra Virgin olive oil
    Salmon grilled in herbs crust served with a selection of vegetables
    Octopus cooked in red wine and tomatoes sauce served with macaroni
    Cuttlefish boiled in white wine sauce and spinach
    Pasta with seafood cooked in tomato sauce
    Prawns with orzo and vegetables


    Stuffed vegetables with rice and herbs
    Briam: Greek version of ratatouille
    Imam Baildi: Stuffed aubergines with onions, garlic, tomatoes, and herbs
    Green beans in tomato sauce and potatoes
    Butter beans cooked in the oven with tomato sauce and herbs


    Souffle chocolate with salted caramel
    Yogurt with traditional fruity sweets
    Kormos: frozen chocolate and crumbled biscuits
    Apple crumble
    Cream Brule

    Crew Profiles

    Number of Crew:3

    Giorgos Benis|Captain
    Born: 1966 Nation: Greek | Languages: English and Greek
    Dimitris Dimitsas|Chef
    Born: 1966 | Nation: Greek

    Captain: Giorgos Benis

    George holds MCA/RYA Yacht Master Offshore up to 200GT, and Motor Boat operator license. He has under his belt more than 100.000 nautical miles and a 30-years- experience in the yacht charter industry in Greece. He started his career back in 1995 and has sailed onboard charter to high performance boats.
    He grew up in a town surrounded by the sea and started sailing at the age of 6! In 1988, he completed his postgraduate studies in mechanical engineering and served his country in the navy. In the past, he also worked several years in nautical clubs as offshore sailing and diesel engines instructor and in 2010, along with his older brother, they founded their own Offshore Sailing Training Center in Volos and named it after their legendary sailing boat, Himera. Over the last 5 years he works exclusively in crewed charters.
    George is a proud father of 4 young boys.
    He speaks Greek & English

    Chef: Dimitris Dimitsas

    Dimitris is a devoted chef with 22 years of professional experience in the cooking industry. He graduated from Thames Valley University of London in 2001, and holds a BSc in International Culinary arts. In addition he has the Food Hygiene certificate and a State Diploma in Hotel, Catering & Institutional Operations.
    For many years he has worked in restaurant and hotel kitchens. Among the collaborations that stand out in his career, are the London 4 Seasons Hotel, and the UK Australian Embassy. In 2016 he decided to accept a new challenge, and stepped into the yacht charter industry.
    Besides cooking, he enjoys diving and sailing with his kids.
    Dimitris can easily adjust any meal to the requirements of his guests, and is known for transforming an ordinary recipe into a delicious meal, using fresh ingredients and lots of imagination.
    He speaks Greek, English & Italian.

    Stewardess/Deckhand: Anastasia (Nancy) Fakidi

    Nancy is a distinguished world class athlete. Counting more than 15 years of success in Dinghy Sailing, she won the podium numerous times in European & World Championships. Her parents encouraged her to start saiing when she was only six years old and very soon she became passionate about this new world. From 2007 to 2021 she was a member of the Hellenic National Sailing team, and in 2019 she joined the Hellenic pro-Olympic Sailing team.
    When the time came for business orientation, it was only natural for her to seek a career within the yachting industry. Today she holds a BSc at Maritime Studies, STCW, Offshore Sailing & Power Yacht certificates. In business, she believes that the road to success is built starting from the very bottom.
    Her character is humble, disciplined, highly motivated and extremely hard working.
    She enjoys working as part of a team while travelling all over the world.
    She speaks Greek & English.
    This will be the second year for Nancy to work with cpt. George.

    Giorgos Benis - Captain

    Guest Reviews



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