GLAROS Yacht Charter - Luxury Fully Crewed Yacht Charters

GLAROS

from 95000€ per week
40.00 m
Crew: 6
Cabins: 6
Guests: 12

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : 0
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : 0
  • Dine In :
  • Nude : Inq
  • Hairdryers : 0
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes :
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator :
  • Inverter :
  • Ice Maker : Yes
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

Satellite TV
Airplay System in Salon
Smart TV 50′, BlueRay, Stereo System, Video & I-pod docking station in Salon
Smart TV 26′ SHARP, DVD, Stereo System, Video in Master cabin
Smart TV, DVD & CD player in VIP, double and twin cabins.

Watersports

  • Dinghy size : 2
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :2
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 12
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 2
  • SU Paddle Boards : 0
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

One tender Planatec 5.70m with 150 hp Yamaha engine
One tender Horizon 4.30m with 50hp Suzuki engine
Jetski Seadoo 235hp (3-seater)
Jet Ski Yamaha XT 185hp (2-seater)
One Seabob
Two SUP
Inflatable dock 3m*3m
FunAir yacht slide 5m
Hobie pedal board
Waterskis
Monoski
Tubes
Banana
Wakeboard
Snorkelling & Fishing Equipment
One underwater drone Gladius (100m depth) Advanced Pro
Two electric bikes (emw)
Two electric skates

Accommodations & Specs

  • Length : 40.00 m
  • Cabins : 6
  • Guests : 12
  • Crew : 6
  • Make : Maiora
  • Built : 2006
  • Cruising Speed : 17
  • Fuel Consumption : 660
  • One VIP Cabin with ensuite faciities & jacuzzi on the main deck
    One office on the main deck
    One Master with jacuzzi, two Double and two Twin cabins with pullman berths each and ensuite facilities on the lower deck

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

    Interior Layout

    GLAROS - Boat Interior Layout

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:7

    Yiannis Marathianos|Captain
    Born: 1963 Nation: Greek | Languages:
    |
    Born: 1963 | Nation:

    Captain: Yiannis Marathianos
    Captain Yiannis is 59 years old, a Greek national. He holds a Captain’s A Class Diploma and numerous certificates such as Rescue and Fire Fighting, Certificate in Education Tanker safety, RR Passengers, GMDSS, ISPS code, Certificate Yachting Gnosis (verbal communication, conflict management, leadership, customer care, economic management, yacht maintenance) from HYCA and S. Niarchos Foundation, Bachelor of Professional Lifeguard etc . He has over 15 years’ experience on charter yachts i.e. Panther, Albacore, Albacore II, Bonito, Nitta V & Aurora. Captain Yiannis’s extensive knowledge of Mediterranean Sea is a valuable asset and ensures a successful charter. He is a professional captain with passion for his job and he has been awarded with the class A Navy Medal Award from the Ministry of Merchant Marine for rescuing people during the sink of “EXPRESS SAMINA” on September 26, 2000. He is married with two children, he speaks English and German and in his hobby is winemaking.

    Engineer: Nick Alafragis
    Nick is 45 years old, a Greek national. He holds an Engineer’s A Class diploma and all the necessary certificates; Life Saving, Firefighting, STCW, SSO etc. He is also a qualified (ex-Navy) diver. He has 16 years’ experience on oceangoing ships and 9 years on M/Y Glaros. Nick is the person whom the Captain and the crew completely trust and rely on for the smooth operation and repair of every part of the yacht. He is married with two children and he speaks English. He enjoys all watersports and football.

    Chef: Ariel Salazar
    Chef Ariel was born in 1973 in Philippines. At a very young age he discovered his passion for cooking and joined the yachting industry in 1993 as a steward and assistant cook on board Μ/Υ LYKTOS I and M/Y LYKTOS II.
    When he arrived in Greece he received special training at Hotel Grande Bretagne and gained valuable experience next to the best Chefs. He has worked at various hotels and also on M/Y Kyknos before joining the team of M/Y Glaros in 2008.
    Ariel is a competent Chef who can satisfy the most demanding clients. His dishes are delicious. He is well versed in Mediterranean and Asian cuisines as well as in Pastry. He speaks English and he enjoys fishing.

    Stewardess: Elena Golubnicha
    Elena is 36 years old and she is from Ukraine. She has extensive experience in the hospitality industry as she has been working for more than 15 years in restaurants, hotels and yachts. During her career she has attended various seminars such as Housekeeping, Mixology and Silver Service. She joined M/Y Glaros in 2019. Elena is a highly motivated and enthusiastic person with excellent communication skills. She is organized and responsible and will make sure that the guests will be pampered to the highest standards of service. She speaks fluent English, Russian and Greek. Elena enjoys travelling and cooking.

    Stewardess: Eleni Dimitriou
    Eleni was born in 1981 and she is a Greek national. She started her career working at various restaurants and hotels and in 2015 joined the yachting industry. She is a very polite person with positive attitude, always catering clients’ needs at all times. Eleni speaks English.

    Bosun: Anastasios Katsimichas
    Anastasios is 40 years old, a Greek national. He holds a speedboat license, an Able Seaman’s certificate and all the necessary certificates such as Personal Survival Techniques, Fire Prevention Fire Fighting, and Elementary First Aid etc. He has worked on various motor yachts such as M/Y Proton, M/Y Jester, M/Y Georgitta II, M/Y Sanjana and M/Y Pathos before joining Glaros in 2019. He is very hard working and friendly person. He speaks English, he is married with one child and he enjoys fishing.

    Deckhand: Raoul Marcelino
    Raoul is 45 years old, a Philippine national. He has 14 years’ experience on ocean going vessels and 7 years on luxury yachts. He joined the previous yacht of the owner in 2006 and M/Y Glaros in 2008. He speaks English and enjoys swimming.

    Deckhand: Henry Madriaga
    Henry is 40 years old, a Philippine national. He has been working in the yachting industry for the last 15 years and he joined Glaros in 2015. He speaks English and enjoys football and cinema.

    Guest Reviews

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