Majesty of Greece

Are You Ready to Start Your Journey?

I am happy to assist you in your search. Please call or email me.

Team Epic

Make an inquiry

By sending us an inquiry you consent to being contacted by Michelle for the above interests. To view our Privacy Policy please click here.

Print this page

Please click to

print the brochure

This might take up to 20 seconds.

Download PDF

Please click to

download brochure

This might take up to 20 seconds.

starting at

€34,000/week

+ EXPENSES

Pricing Availability Inquire

Location: Greece

67 ft Power Catamaran

Accommodates up to 10

1 Queen plus & 4 Queen ensuite cabins

Jacuzzi

Check reviews here!

Majesty of Greece is a 67' Power Catamaran offering crewed yacht charters in Greece

Experience the epitome of luxury aboard this 2025 yacht – Majesty of Greece. This exceptional yacht harmonizes the attributes of a power catamaran with the unparalleled elegance of Fountaine Pajot’s collection. The Power 67 embodies the splendor and sophistication of a floating five-star resort, promising a remarkably rich voyage.

Designed with comfort in mind, the Majesty of Greece invites you to relax and savor the serene maritime environment. Socialize under the vast sky in the expansive cockpit, bask in the warm sunshine on the flybridge, or find tranquility on the foredeck, where a soothing Jacuzzi awaits.

The Primary’s suite provides a retreat of unrivaled privacy and luxury[...]

Featured Highlights

Cockpit Dining

Alfresco Meals

Foredeck With Jacuzzi

Comfortable Salon

Photo Gallery

View

View Gallery

Cuisine

DAY 1

Lunch

Appetizer
Mussels with chili, lime, parsley, and white wine.
Salad
Cauliflower couscous with green apple, radish, fresh herbs, and lemon dressing.
Main course
Catch of the day ‘papillote’, roasted vegetables, sumac, fennel puree,
Dessert
White chocolate namelaka, honey cracker, and fresh seasonal fruits.

Dinner

Appetizer
Fish roe dip, garlic, and rosemary toasted bread.
Salad
‘”Mermizeli”, cherry tomatoes, cucumber, scallion, carob rusks, and ‘Xinomyzithra’, local sour cheese.
Main course
Octopus with fava bean puree, octopus sauce, and glazed vegetables.
Dessert
Mille-feuille with ‘halva’ mousse and raspberry coulis.
DAY 2

Breakfast
Greek scrambled eggs with tomatoes and feta cheese.
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice.

Lunch

Appetizer
Stuffed grilled peppers with cheese, onions, and tomato.
Salad
Green Salad with balsamic dressing, figs, caramelized white cheese “manouri”, walnuts.
Main course
Chicken thigh with lemon, rosemary, garlic, and paprika with potatoes in the oven.
Dessert
Chocolate dessert with biscuits, hazelnut, cherry sauce, and tonka Chantilly.

Dinner

Appetizer
Crispy polenta with anchovies, confit cherry tomato, and toasted pepper pesto.
Salad
Burrata with beetroot cream and garnish of grapes, cherries, and green apple.
Main course
Italian carbonara with guanciale and pecorino.
Dessert
Tiramisu with Savoyard and coffee sauce.
DAY 3

Breakfast
Avocado toast,
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice.

Lunch

Appetizer
Zucchini pie with feta mouse
Salad
Lentil salad with caramelized onion, herbs, and cherry tomatoes.
Main course
Orzo with wild mushrooms, truffles, and parmesan chips.
Dessert
Sticky toffee pudding, banana flambe with aged rum.

Dinner

Appetizer
Stuffed tomato with bulgur, tomato dressing, fresh herbs, and dried raisins served with goat yogurt.
Salad
Pappardelle from vegetables: carrot, cucumber, turnip, fennel, with jalapeno dressing.
Main course
Sea Bass filet ‘plaki’, in the oven with tomato and potato, served with overnight marinated vegetables.
Dessert
Baklavas with pistachio
DAY 4

Breakfast
Eggs shakshuka
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice

Lunch

Appetizer
‘Dolmadakia’: bay leaves filled with rice, zucchini, carrot, fresh herbs, served with lemon sauce.
Salad
Quinoa salad with crispy kale, corn, avocado, shrimps, and miso dressing.
Main course
Goat fricassee, slow-cooked goat with celery, wild greens, and lettuce, mushrooms, served with rice cooked in chicken broth.
Dessert
Cheesecake with peach, served with pink pepper and basil sauce.

Dinner

Appetizer
Charred cabbage on the grill with gorgonzola sauce.
Salad
‘Greek Caesar’ with dried pork, corn, and garlic crouton.
Main course
Ribeye basted in sage butter, served with seasonal wild greens.
Dessert
“Kazandibi”, a burnt milk dessert topped with creme anglaise and hazelnuts
DAY 5

Breakfast
Sunny side up eggs with zaatar spices
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice

Lunch

Appetizer
Sea bass Tiradito, with chili, chives, jalapeno, and soy dressing.
Salad
Coleslaw with green apple, lime, grated carrot, cilantro, and wasabi mayo.
Main course
Fish tacos with sole, pickled cabbage, sriracha mayo, charred corn, and Pico de Gallo.
Dessert
‘Rizogalo’ rice dessert with coconut milk and mango sauce.

Dinner

Appetizer
Leek filled with bacon jam, leek puree, and leek chips.
Salad
Beetroot salad, with walnuts, tangerine, peppermint, and yogurt.
Main course
‘Boeuf bourguignon’, slow-cooked beef, with lard mushrooms, carrot, pearl onions, served with potato puree.
Dessert
Creme Brule with lavender and rum.
DAY 6

Breakfast
Eggs Benedict, toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice

Lunch

Appetizer
Catch of the day Ceviche, with leche de tigre, cilantro oil, and pickled chili.
Salad
Green salad with asparagus, cherry tomatoes, “haloumi” cheese, almond filet, and honey dressing.
Main Course
Grouper on the grill, served with fennel, green apple, jalapeno salad, and chimichurri sauce.
Dessert
Chocolate mousse with chili and berry jam.

Dinner

Appetizer
“Spetzofai”, sausage beef, with tomato and red wine sauce, onion, and bell pepper.
Salad
Greek salad: tomato, cucumber, onion, olives, capers, feta, green pepper.
Main course
Moussaka: eggplant, potato, minced meat, and bechamel in the oven.
Dessert
Orange phyllo pie with citrus Chantilly
DAY 7

Breakfast
Pancakes with toppings of your choice
Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice

Lunch

Appetizer
‘Saganaki cheese’: crispy local cheese with a spicy tomato jam.
Salad
Green salad with Roquefort, pear, cashew, and mustard dressing.
Main course
Crayfish risotto
Dessert
Loukoumades, Greek beignets with either honey, almond, or melted chocolate.

Dinner

Appetizer
Smoked eggplant dip, spicy cheese, and pepper dip served with pita bread.
Salad
Warm salad from seasonal wild greens with garlic, grated tomato, and fresh herbs.
Main course
“Souvlaki”, pork and chicken skewers on the grill, souvlaki bread, tzatziki, French fries, and grilled vegetables.
Dessert
Chocolate pie with vanilla ice cream

The fine points

Pricing
Season Start Date End Date Price Expenses VAT
2026 09/01/2026 09/30/2026 €43,000 25% 6.5%
2026 10/01/2026 10/31/2026 €34,000 25% 6.5%

Holiday offers

Please note that Holiday rates are subject to change.

Christmas week: N/A

New Year week: N/A
PRICE INCLUDES:
- The charter rate shown includes the use of the charter yacht, professional crew, and onboard equipment
- Water Sports gear and activities
PRICE DOES NOT INCLUDE:
- VAT and taxes
- All other daily expenses will be covered with an Advanced Provisioning Allowance (APA). This is typically 25%-40% of the charter fee, which can vary according to the yacht type, itinerary, and possible charter requests and requirements. The APA payment is collected with the final balance
- APA expenses include fuel for both the yacht and tender, provisions, marina fees, moorings, airport transfers, cruising permits, canal fees, scuba diving, onshore excursions, electronic communications, and local taxes
- Your yacht will be fully fuelled and provisioned, according to your preferences, when you step onboard. The Captain will keep all receipts, along with a running log of expenses, which can be viewed at any time during your charter
- Any APA that has not been spent will be returned to you at the end of the charter. If expenses exceed the APA during your charter, additional funds will need to be submitted. Your captain will update and advise you if any further payment is required. This will need to be paid before you disembark
Availability
Availability
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 dates are available for your charter
- Booked (Booked by another client group already)
- Hold (Held by another client group, not yet booked, and can be challenged)
- Unavailable (Blocked out by the Owner and unavailable to challenge)
- Transit
Amenities
- Generator & watermaker
- Air conditioning
- Galley down version
- Smart TV in the salon
- Printer and laptop
- Safe in all cabins
- WiFi
- Icemaker
- Electric BBQ
- 18″ Ooni Pizza Oven
- Board games
- 4 Bean bags
- Gym equipment: Dumbbells of various weights – adjustable till 25kg, kettlebells 14 and 16kg, Yoga mats, Stepper, Resistance bands and TRX, Weight handle bars
Specifications
- Model: Fountaine Pajot Catamarans
- Year: 2025
- LOA: 67′
- Beam: 32′
- Draft: 6′
- Engines: 2 Diesel engines
Tender & Water Toys
- Rigid inflatable boat w/60hp outboard engine
- 2 SUP
- 2 Kayaks for 2 persons
- Wakeboard
- Water ski adults
- Water ski kids
- Water carpet
- 2 Seanxt (sea bob type)
- Inflatable couch
- Fishing gear
- Snorkeling gear
- 1 Flitescooter
Crew

CAPTAIN THANOS

Coming from a family of sailors, he grew up sailing with his Dad’s boat and doing his first sailing steps with optimists and lasers. When he was only 18, he started working as a skipper for different yachting companies, having achieved his sailing license. But only sailing was not enough for him. He studied parallel engineering to deepen his understanding of engines, maintenance, and yachts in general. Throughout the years as a skipper, he has sailed the Mediterranean extensively, crossed the Atlantic, and knows the Aegean Sea like the back of his hand. He is responsible and hard-working, and with his good-natured attitude, he wins over his guests the moment they step on board. He is very capable as a skipper and mechanic and has the whole package needed to make everyone feel safe. In his spare time, he is building wooden ship models and just about anything from scratch. He loves to have children on board and does everything to make them happy! He speaks Greek and English.

CHEF HECTOR

Hector is the culinary heart of Majesty of Greece, delighting guests with his innovative and beautifully presented cuisine. With extensive experience in both private yacht and fine dining kitchens, he creates bespoke menus tailored to each guest’s tastes, turning every meal into a memorable experience. Hector is equally comfortable crafting elegant multi-course dinners or fresh, casual bites, always balancing flavor, creativity, and presentation. His warm and approachable nature makes dining with him a true pleasure, and he thrives on connecting with guests while sharing his passion for food. Fluent in French, English, and Greek, Hector ensures smooth communication and a personalized dining experience for all aboard. Whether preparing a sunrise breakfast, a leisurely lunch on deck, or an intimate dinner under the stars, Hector brings professionalism, flair, and genuine care to every plate, making each meal on Majesty of Greece a journey of taste and delight.

DECKHAND DIMOS

Dimos is a young, ambitious individual with a Motorboat license, who is extremely friendly and will look after you in a highly professional and courteous manner. He worked as a salesman and waiter before deciding to join the yachting industry. Dimos also has a Degree from the Merchant Marine Academy of Crete, and he was on board merchant ships for a few months as a Probationary Engineer. His remarkable character makes him likable and pleasant, while his attentive attitude will ensure you have everything you need. He speaks English and Greek and likes martial arts, reading, and traveling.

STEWARD GEORGE

George has worked for the past five years as a deckhand and skipper in different catamarans and monohulls for private and charter use. During this time, he was able to accumulate extensive sailing experience, as well as safety and hospitality expertise. He was born in 1985 and lives in the Argolic Gulf on the island of Aegina. He is very responsible, organized, and used to working under high pressure. He is ready for new challenges and looking forward to welcoming his guests on the Majesty of Greece! He is flexible, adaptable, and an excellent team player. He speaks Greek and English and loves to fish, scuba dive, and travel.
Cabin Layout
Reviews

Client Comments August 2026

9th of August, 2026 - 16th of August, 2026

Client Comments July 2026

07/07/26-14/07/26

Client Comments July 2026

16/07/26-26/07/26

Guest Comments June 2026

28/06/26-05/07/26

Guest Comments June 2026

28/06/26-05/07/26

Guest Comments June 2026

20/06/26-27/06/26

Guest Comments June 2026

12/06/26-18/06/26

Guest Comments June 2026

12/06/26-18/06/26

Guest Comments May 2026

25/05/26 - 01/06/26

Guest Comments May 2026

25/05/26 - 01/06/26

Guest Comments May 2026

16/05/26 - 23/05/26

Guest Comments March 2026

29/03/2026-02/04/2026

Guest Comments September 2025

11/09/25-18/09/25

Guest Comments August 2025

28/08/25-04/09/25

Guest Comments August 2025

28/08/25-04/09/25

Guest Comments August 2025

16/08/25 - 26/08/25

Guest Comments August 2025

16/08/25 - 26/08/25

Guest Comments July 2025

26/07/25 - 31/07/25

Guest Comments July 2025

03/07/25 - 10/07/25

Guest Comments July 2025

03/07/25 - 10/07/25

Guest Comments June 2025

25.06.25 - 02.07.25

Guest Comments June 2025

25.06.25 - 02.07.25

Guest Comments June 2025

05/06/2025-12/06/2025

Guest Comments May 2025

24/05/25 - 31/05/25

Guest Comments May 2025

24/05/25 - 31/05/25

Season	Start Date	End Date	Price	Expenses	VAT
2026	09/01/2026	09/30/2026	€43,000	25%	6.5%
2026	10/01/2026	10/31/2026	€34,000	25%	6.5%

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.

Check Availability

REQUEST AVAILABILITY

Thank you for your interest in Epic Yacht Charters. Send us your inquiry and we’ll get back to you as soon as possible.

Fountaine Pajot

Power Catamaran

Are You Ready to Start Your Journey?

Team Epic

Make an inquiry

Print this page

Download PDF

Share this page

Share this page on social media

€34,000/week

Majesty of Greece is a 67' Power Catamaran offering crewed yacht charters in Greece

Featured Highlights

Photo Gallery

Cuisine

DAY 1

DAY 2

DAY 3

DAY 4

DAY 5

DAY 6

DAY 7

The fine points

Pricing

Holiday offers

PRICE INCLUDES:

PRICE DOES NOT INCLUDE:

Availability

Availability

Amenities

Specifications

Tender & Water Toys

Crew

CAPTAIN THANOS

CHEF HECTOR

DECKHAND DIMOS

STEWARD GEORGE

Cabin Layout

Reviews

Client Comments August 2026

Client Comments July 2026

Client Comments July 2026

Guest Comments June 2026

Guest Comments June 2026

Guest Comments June 2026

Guest Comments June 2026

Guest Comments June 2026

Guest Comments May 2026

Guest Comments May 2026

Guest Comments May 2026

Guest Comments March 2026

Guest Comments September 2025

Guest Comments August 2025

Guest Comments August 2025

Guest Comments August 2025

Guest Comments August 2025

Guest Comments July 2025

Guest Comments July 2025

Guest Comments July 2025

Guest Comments June 2025

Guest Comments June 2025

Guest Comments June 2025

Guest Comments May 2025

Guest Comments May 2025

Ready to Dive In?

REQUEST AVAILABILITY

Yacht Searches

Mobile Menu

Looking for more options?