ARKTOS
137.00 Ft
€38,000 - €42,000 / per Week
Price: €38,000 - €42,000 / Per Week
Length: 137.00 Ft
Guests: 11
Speed: 12 Knots
Cabins: 5
Build year: 2004
Refit year: 2025
Crew: 6
King Cabin: 0
Queen Cabin: 0
Double Cabin: 3
Twin Cabin: 2
Single Cabin: 0
Pullman Cabin: 1
Rates
High Rate: €42,000 per week
Low Rate: €38,000 per week
Rates are : Plus Expenses
Available also in different ports upon request and subject to relocation fees.
Availability
Available
Booked
Hold
Unavailable
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Available
Booked
Hold
Unavailable
Crew Profiles
Captain: TBAChef: Raia Stefanova
Raia has been an integral part of the crew aboard Arktos since 2024, bringing with her a refined background in luxury hospitality and an exceptional eye for detail that naturally translates into her role as the yacht’s Chef. With a strong foundation in high-end guest service and interior operations within the maritime industry, she approaches her culinary responsibilities with precision, creativity, and an unwavering commitment to quality. Raia thrives in dynamic, high-pressure environments, ensuring that every dining experience on board is seamlessly executed and tailored to guests’ preferences. Her intuitive understanding of luxury service allows her to anticipate guests’ tastes and dietary needs, creating beautifully presented dishes that complement the elegance and comfort of life aboard Arktos. Known for her discretion, professionalism, and warm approach, Raia contributes greatly to the welcoming atmosphere on board. She is fluent in English, Greek, and Bulgarian, and also has a basic knowledge of Russian, enabling her to communicate easily with an international clientele and deliver a truly personalized experience.
Chief Stew: George Baras
As Chief Steward aboard Arktos, George brings over 20 years of refined hospitality experience spanning fine dining, luxury villas, private aviation, and high-volume venues across Greece and the UK. A natural host with an instinct for connection, he has consistently delivered exceptional service across diverse, fast-paced environments, creating a sense of ease and belonging for every guest he encounters. Multilingual and resilient, George thrives under pressure, transforming challenges into seamless service moments with confidence and discretion. He leads the interior team by example, combining hands-on training with a sharp eye for detail to elevate standards and consistently enhance guest satisfaction and gratuities. Passionate about crafting intimate, personalized experiences, he believes true luxury lies in anticipation, subtlety, and genuine human connection. On board Arktos, George channels his energy into delivering polished, efficient, and heartfelt service, ensuring every charter feels effortless, every guest feels valued, and every voyage becomes an unforgettable experience
Stew/Deckhand: TBA
Deckhand/Mechanic: Lefteris Abdel-Aal
Lefteris has been connected to the sea since childhood and has built a lifetime of experience working on the water. He joined the M/S Arktos family in 2004 and has been an invaluable member of the crew ever since. A kind, pleasant, and extremely hardworking individual, Lefteris takes his role very seriously and is dedicated to ensuring that guests enjoy the safest and most enjoyable experience onboard. His vast knowledge of the sea and marine life adds a unique dimension to the Arktos experience — and for those interested, he can even organize fishing activities during the trip. Fluent in Greek, English, and Arabic, Lefteris' friendly personality and deep expertise make him a trusted and beloved part of the crew, always ready to enhance each guest's journey on the beautiful Greek waters.
Deckhand: TBA
Breakfast
Greek yogurt with seasonal fruits; honey, granola & muesli
Freshly baked bread & rusk basket with butter, marmalade, and Greek honey
Home-made cakes and biscuits
Pancakes with Greek honey or Maple syrup
Seasonal fruits- watermelon, melon, peaches, strawberries, cherries, apricots, grapes & figs
Selection of Greek cheese and cold cuts
Scrambled eggs with butter and Greek herbs
Poached eggs on toasted bread with bacon and hollandaise sauce
Omelet with optional side, available also with egg whites
Fried and boiled eggs
Optional add-ins: avocado, spinach, mushrooms, tomato & bacon.
Coffee
A wide selection of coffees & brews.
Tea
Selection of teas & infusions.
Fresh Juices & Smoothies
Freshly squeezed orange or grapefruit juice
Banana, orange, and strawberry smoothie
Banana, blueberry, almond milk
Peach, raspberry, and orange juice
Day 1
Lunch
Starter
Crispy aubergine with cream cheese paired with a home-made marmalade from fresh berries, topped with Parmesan flakes.
Salad
Cretan carob rusks with tomatoes, feta mousse,
Kalamata olives, seasoned with virgin olive oil and oregano.
Main
Pan-fried fish fillet on a bed of wild greens with a side of warm tomato and celery salad.
Dessert
Ice cream, sorbet, or seasonal fruits.
Dinner
Starter
Juicy meatballs with fresh mint & basil paired with a lemon yogurt dip.
Salad
Green salad with an aromatic citrus vinaigrette, roasted nuts, fruits, and Greek cheese.
Main
Creamy shrimp orzo with ouzo and fresh basil aromas.
Dessert
Orange cake soaked in citrus syrup, served with ice cream.
Day 2
Lunch
Starters
Pan-seared pork strips seasoned in white wine sauce, rosemary, and smoked paprika.
Greek Dolmadakia wrapped in vine leaves, stuffed with herbal rice and lemon-dill sauce.
Salad
Caprese salad with tomato, mozzarella, and basil.
Main
Grilled chicken with thyme, served with basmati rice and a Greek saffron sauce.
Dessert
Yogurt with seasonal fruits.
Dinner
Starter
Spicy feta with chili and mint served with fresh breadsticks.
Salad
Green salad with lettuce and rocket, seasoned with a honey balsamic vinaigrette.
Main
Slow-cooked picanha with red wine sauce and sweet potato fries.
Dessert
Chocolate mousse with a raspberry sorbet.
Day 3
Lunch
Starters
Fava bean puree with capers, virgin oil, and chopped spring onions.
‘Krasato’ octopus cooked in a red wine reduction sauce.
Salad
Mixed green salad with garlic scented croutons, sun- dried tomatoes, apple, and a thyme dressing.
Main
Greek-style lasagna with Beef Ragu & béchamel.
Dessert
Loukoumades, Greek donuts dipped in thyme honey & topped with crushed hazelnuts.
Dinner
Starters
Beetroot salad with yogurt, lime dressing, and walnuts.
Grilled octopus with olive tapenade, lemon sauce, and a warm potato salad.
Salad
Baked vegetable tower served with yuzu sauce.
Main
Baked fish in parchment flavored with lemon, virgin olive oil, and tarragon, served with potato purée.
Dessert
Ice cream with seasonal fruits.
Day 4
Starters
Mushrooms stuffed with bacon and mozzarella cheese.
Home-made bruschetta with chopped tomatoes, thyme, garlic, and topped with honey-glazed balsamic.
Salad
Green salad with lettuce and rocket, topped with dry-cured prosciutto and parmesan flakes.
Main
” Gemista”, stuffed tomatoes and peppers with minced beef, Carolina rice, porcini mushrooms, and mint.
Dessert
Lemon pie, merengue, and lemon skin candy or seasonal fruits.
Dinner
Starters
Taramosalata - fish roe mousse.
Greek ceviche- fresh white fish with leche de tigre and ponzu sauce.
Salad
Carrot salad with walnuts, seasoned with an orange honey vinaigrette.
Main
Asian style vegetable rice noodles with beef or chicken, mushrooms, peppers, and hoisin sauce.
Dessert
Yogurt with caramelized peach, apricot, or seasonal fruits.
Day 5
Lunch
Starters
Tuna tartare with avocado, ponzu, teriyaki sauce, gochujang mayo & black sesame.
Grilled squid with bittersweet lemon marmalade.
Salad
Green salad with baby greens, semi-dried baby tomatoes, fresh mint, and poppy seeds.
Main
Creamy asparagus risotto.
Dessert
Apple crumble with ice cream.
Dinner
Starters
Tempura prawns.
Spring rolls with vegetables.
Salad
Watermelon salad with cherry tomatoes, quinoa, mint, wholegrain rusks, topped with a virgin olive oil dressing.
Main
Grilled fish with lemon oregano dressing and saffron basmati rice.
Dessert
Fresh seasonal fruits.
Day 6
Lunch
Starters
Couscous salad with grapes, burned feta cheese, and a refreshing basil dressing.
Sweet & sour chicken with vegetables and egg fried rice.
Salad
Green salad with strawberries, mango, and a passion fruit dressing.
Main
Red tuna fillet with soy sauce & black sesame.
Dessert
Greek “Galaktoboureko”, creamy custard in a crispy phyllo, served with vanilla ice cream.
Dinner
Starter
Bruschetta with cheese spread, garlic & Italian prosciutto.
Salad
Caprese salad with tomato, mozzarella, and basil.
Main
Spaghetti primavera with fresh vegetables.
Dessert
Homemade tarts with crème patisserie & seasonal fruits.
Day 7
Starter
Grilled vegetables with balsamic glaze.
Salad
Quinoa salad with broccoli, chopped cherry tomato & cucumber paired with coconut
peanut sauce.
Main
Beef rib-eye fillets with sweet potato purée and rosemary.
Dessert
Seasonal fruits.
Dinner
Starter
Bao buns with crispy chicken, carrots, cucumbers, Japanese mayo & soy sauce.
Salad
Green salad with salmon sashimi, roasted nuts, mango julienne, dried tomatoes, and citrus aromatic vinaigrette.
Main
Inside-out sushi rolls with smoked salmon, carrots, cucumbers, spicy mayo, and teriyaki sauce.
Inside-out sushi rolls with fresh tuna, avocado, dried onions, red Masago, and pepper Gochujang sauce.
Inside-out sushi rolls with fresh eel, scallions, boiled asparagus, black Masago, and unagi sauce.
Dessert
Mille-feuille with caramelized puff pastry, patisserie cream, and vanilla ice cream.
Accommodations
11 Guests in 5 Cabins. 3 Double cabins and 2 Twin cabins. One triple cabin. All with private facilities.
All cabins have Smart Tv’s, individual BT speakers, a safe and mini fridges. No mini fridge in one of the twin cabins due to space.
#Pax:11
Draft:4.20
Cabin Configuration:3Double(s), 2Twin(s), 1Pullman(s)
Wash Basins:5
TP in Heads:
A/C:Full
Cruising Speed:10
Length:42.00 Metres
Make:Custom Gulet-Motor Sailor
Showers:5
Heads:0
Helipad:No
Max Speed:12
Beam:8.40
# Cabins:5
Tubs:0
Elec. Heads:5
Jacuzzi:
Year Built:2004
Dinghy hp:75 HP
Sea Scooters:No
Wave Runners hp:0
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:Yes
Boarding Ladder (Loc/Type):
Gear Type:
U/Water Camera:0
Kite Boarding:
Dinghy # pax:
Water Skis Adult:Yes
Kneeboard:Yes
Tube:Yes
Kayaks 1 Pax:0
Floating Mats:0
Beach Games:0
Rods:
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:Yes
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):Yes
Swim Platform:
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:
1x Tender Oceanic 5.60 with 75HP Outboard
1x Tender Valiant 3.40
Towable Sea Toys
Banana
Tubes
2 x SUP
Water Skis (Adults, Children)
Wake Board
Knee Board
Kayak (2 person)
Snorkeling Equipment
Fishing Gear
Guest comments 2025
Client 1 - Thank you, we truly had a dream vacation of a lifetime. The water sports were so fun for the family - and chef Kostas's food so good - that we spent most of our time on the boat and all of our dinners, although we still loved going onto the islands for sightseeing and gelato. I really appreciate all of your planning! The Arktos was the perfect boat for our family and a fortuitous replacement!
Guest Comments 2025
Client 2 - Hi everyone! First off I want to thank all of you for the best trip of my, and my friends life. Ευχαριστώ!
Read MoreSpecial Offers
ARKTOS Exclusive Offer: One Extra Day in Paradise
Confirm a 7-day charter and receive an 8th day free of charge.
Eight unforgettable days on board for the price of seven.
Because one more sunset at sea makes all the difference.