Client Comments August 2026
2nd of August, 2026 - 9th of August, 2026
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+ EXPENSES
STEPHANIE is the ultimate example of luxury in a catamaran, with an expansive flybridge, an authentic ocean terrace, and a forward cockpit with ample seating. Enjoy the thrill of sailing or unwind on the decadent lounges and sunbathing beds. Her interior is modern and incredibly spacious, providing comfort and luxury. She accommodates up to 8 guests in 1 Primary cabin with available TV and 3 queen cabins, all en-suite.
The flybridge and forward deck provide plenty of space for sunbathing and relaxing, while the aft cockpit is ideal for socializing and alfresco dining. Our crew, which includes a captain, deckhand, stewardess, and chef, is looking forward to spoiling guests on board and fulfilling every wish[...]
Beautiful Salon
Plenty of Water Toys
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A selection of Mediterranean flavors crafted with fresh, locally sourced ingredients. Enjoy artisanal cheeses, charcuterie, Greek yogurt, homemade pastries, and daily chef’s specialties
Lunch
Bruschetta with Ricotta & Prosciutto – Creamy ricotta with caramelized cherry tomatoes and prosciutto.
Beetroot Ravioli – Handmade ravioli stuffed with Philadelphia cheese, lemon zest, garlic, and pine nuts.
Moussaka – Layers of roasted eggplant, beef ragout, béchamel sauce, and crispy potato chips.
Dinner
Sea Bass Ceviche – Fresh Sea bass marinated in citrus.
Kale & Arugula Salad – With baked sweet potato, apple, pecans, and goat cheese.
Shrimp Spaghetti – Delicately seasoned and cooked to perfection.
Dessert: Chocolate Pie
Lunch
Stuffed Portobello Mushrooms – Filled with melted cheese.
Quinoa Salad – A refreshing mix of colorful peppers, capers, mint, and tahini-honey dressing.
Stuffed Fish Fillet – With arugula, sun-dried tomatoes, and halloumi, served with potato velouté.
Dinner
Shrimp with Mango & Sweet Chili – A tropical twist on a seafood favorite.
Grilled Mastelo Cheese Salad – Served with sun-dried tomatoes, caramelized walnuts, and herb vinaigrette.
Sea Bream with Tarragon & Smoked Caviar – Served with vegetable couscous.
Dessert: Mille-feuille
Lunch
Smoked Eggplant Salad – Served with handmade cherry tomato focaccia.
Baby Spinach & Manouri Cheese Salad – Tossed in a delicate herb vinaigrette.
Stuffed Zucchini – Cooked in egg and lemon sauce.
Dinner– Greek Night
Traditional Greek Barbecue – Grilled chicken, pork, ribs, and pita.
Greek Salad & Tzatziki – With fresh vegetables and feta.
Fried Potatoes & Roasted Bell Peppers.
Dessert: Galaktoboureko – A classic Greek custard pastry
Lunch
Kataifi Cheese Pie – A crispy, golden delight filled with various cheeses.
Dakos Salad – With carob soil, cherry tomatoes, olives, and feta mousse.
Spaghetti Bolognese – A timeless favorite with slow-cooked sauce.
Dinner
Shrimp Saganaki – With feta and handmade pitas.
Spinach & Strawberry Salad – With croutons, fresh onions, and parmesan flakes.
Grilled Sea Bass Fillet – Served with baby lettuce and portobello mushrooms in a lemon-oil sauce.
Dessert: Ice Cream-Filled Pastry Ball with Chocolate Syrup
Lunch
Tempura Zucchini – Served with aromatic yogurt sauce.
Burrata & Cherry Tomatoes – In a refreshing gazpacho sauce.
Chicken Ballotine – Wrapped in prosciutto with ricotta, spinach, and sweet potato purée.
Dinner
Bruschetta Caprese – Mozzarella, tomatoes, and basil pesto.
Cabbage & Chili Salad – A crunchy mix of cabbage, carrots, Florina peppers, and garlic.
Salmon with Black Rice – Served with sautéed asparagus in an orange sauce.
Dessert: Saragli with Aegina Pistachio
Lunch
Dolmadakia – Stuffed grape leaves with lemon sauce.
Goat Cheese & Walnut Salad – With cranberries and balsamic olive oil.
Beef Fillet – Served with stamnagathi greens and demi-glace sauce.
Dinner
Sesame Phyllo Feta Saganaki – Drizzled with Greek thyme honey.
Smoked Salmon & Avocado Salad – With capers and citrus dressing.
Grilled Monkfish Fillet – Served with spinach risotto.
Dessert: Orange Pie
Lunch
Sea Bass Carpaccio – With citrus dressing, truffle, and whiskey mayo.
Beetroot & Gruyere Salad – With cherry tomatoes, grapes, and mustard-honey dressing.
Handmade Veal Ravioli – Stuffed with slow-cooked veal cheeks and feta mousse
Dinner
Cucumber Sushi with Smoked Salmon – A fresh, light bite.
Arugula & Beetroot Salad – With walnuts, dried figs, and orange dressing.
Grilled Pheasant Fillet – Served with tabbouleh and lemon-olive sauce.
Dessert: Walnut Pie with Ice Cream
| Season | Start Date | End Date | Price | Expenses | VAT | |
|---|---|---|---|---|---|---|
| 2026 | 09/01/2026 | 09/30/2026 | €41,000 | 25% | 6.5% | |
| 2026 | 10/01/2026 | 10/31/2026 | €33,500 | 25% | 6.5% |
Highlighted dates are booked, on hold, or unavailable. We may be able to challenge the dates on hold. Please contact us for details. All other dates not highlighted are available. You can use the arrow icons to navigate through the months.
Dates Color Key
If no color is noted on calendar or in the detailed list below, the
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Giannis is a passionate maritime professional whose love for the sea dates back to his childhood. With a career spanning several years on yachts and as a sailing instructor, he brings a wealth of experience and expertise to any crew. Giannis thrives in customer-facing roles, leveraging his exceptional customer service skills to ensure an outstanding experience for each guest.
An open-minded individual, Giannis excels in challenging environments and is adept at working under pressure. His top priority is always the safety and well-being of his customers, making him a trustworthy and reliable team member.
Fluent in English, Spanish, and his native Greek, Giannis is a versatile communicator who can easily connect with a diverse range of passengers and crew members. With his extensive qualifications and dedication to service, Giannis is a valuable asset for any maritime operation.
Chef Artemis is a highly skilled and passionate culinary professional with years of working experience. With an unwavering enthusiasm for her craft, she brings creativity and innovation to every dish, constantly elevating the dining experience for guests. Known for her excellent communication skills, Chef Artemis excels in building strong relationships with clients and team members alike, ensuring seamless service and satisfaction. Her dedication to both the art of cooking and the art of hospitality makes her a standout in the world of private yacht charters, and she is eager to bring her expertise to new opportunities. She is committed to delivering extraordinary culinary experiences.
Dimitris is a dedicated and passionate maritime professional with a deep connection to the sea, having spent his entire life in a seaside village. The sea has always been a part of his life, from his childhood days spent taking the motorboat for fishing trips to exploring the rocky islets nearby. For him, sailing is not just a profession, but an adventure that fuels his excitement and passion for the ocean.
Dimitra, born in 1994, brings a diverse background to the yacht Stephanie. With a degree in education, she initially pursued a career in teaching, but later found her passion in the hospitality industry, working as a waitress in some of the most exclusive restaurants in Mykonos and Thessaloniki. Her strong interpersonal skills and attention to detail make her a standout in the service department. Outside of work, Dimitra has a deep interest in theater and has completed several seminars to explore her creative side. Her combination of education, high-end service experience, love for children, and artistic flair adds a unique dynamic to the team, ensuring that guests aboard enjoy both impeccable service and a warm, welcoming atmosphere.
2nd of August, 2026 - 9th of August, 2026
2nd of August, 2026 - 9th of August, 2026
25/07/26-01/08/26
20/07/26-24/07/26
12/07/26-19/07/26
12/07/26-19/07/26
04/07/26 - 11/07/26
17/06/26-25/06/26
17/06/26-25/06/26
17/05/26 - 22/05/26
11/09/25-21/09/25
24/08/25-27/08/25
06/08/25-13/08/25
27/08/2025 -04/08/2025
06/07/25-12/07/25
06/07/25-12/07/25
28/06/25-05/07/25
18/06/25-27/06/25
08/06/25-15/06/25
Epic Yacht Charters provides the most updated information on yachts available but cannot guarantee any details are 100% correct until we verify with the specific yacht.
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