MOBIUS
€65,000 - €75,000 / WEEK
Boat Details
| Cabins: | 5 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | - |
Pick Up Locations
| Pref. Pick-up: | - |
| Other Pick-up: | - |
Details
| Refit: | 2021/2022 |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
Engine Details
| Engines: 2 x 2.800hp Twin Deutz Generators: 2 x 55kw John D Generators consumption: 312Lt/Day | |
| Fuel Consumption: | 650 |
| Cruising Speed: | 18 |
| Max Speed: | 22US Gall/Hr |
Locations
| Winter Area: | Greece |
| Summer Area: | Greece |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | SeaTel 24 SAT TV AV System Living Denon Blue Ray LG CD Player LG Tuner Denon |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Sun Awning: | No |
| Deck Shower: | No |
| Bimini: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | No |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | No |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | No |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | No |
| Hammock: | No |
| Windscoops: | No |
Water Sports
| Dinghy size: | Commodore Prestige 5.3m |
| Dinghy hp: | 130hp Yamaha engine |
| Dinghy # pax: | 8 pax |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | Yes |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain: George Vallis (Greek)
Captain George Vallis is an experienced Master Mariner (Captain Class A – Unlimited) with over 15 years of progressive leadership in the maritime and yachting industry. He has commanded private and commercial yachts up to 50 meters, demonstrating exceptional capabilities in yacht operations, safety management, crew leadership, and logistics. He holds an MBA in Shipping and Maritime Operations (2024) and is the President of the Panhellenic Union of Private & Professional Yacht Crew. His background includes extensive seagoing service, refit supervision, and formal training in safety, navigation, GMDSS, ECDIS, and security operations. Fluent in English, he combines technical expertise with strong organizational and communication skills.
Chief Engineer: Christos Papathanasiou (Greek)
Christos was born in 1988 in Berlin, Germany and holds an Engineer Class A’ Certificate of Competency. He is a highly experienced Merchant Marine Chief Engineer with many years of service across commercial ferries, tankers, tugs and luxury yachts (such as M/Y Le Verseau, M/Y Duke, M/Y Vela, M/Y Ghost, M/Y Riva 1) up to 50 meters. His career has taken him through senior engineering positions, most recently serving as Chief Engineer on various private and commercial yachts, where he is responsible for the safe and efficient operation of all engine room systems, maintenance planning, repairs and dry dock procedures. With a strong technical background and excellent problem-solving skills, he ensures the yacht is always operating at the highest standards while maintaining full compliance with safety regulations and owner requirements. He is known for his professional attitude, reliability under pressure and strong work ethic, as well as his ability to work seamlessly within multicultural crews. In his free time, he enjoys sports, computers and engineering-related projects. He speaks Greek, English and German fluently.
Chef: George Vlachos (Greek)
George Vlachos is an experienced Chef with a strong background in luxury yachting, fine dining restaurants, and hospitality venues in Greece. He has worked onboard private and charter motor yachts ranging from 37m to 80m, delivering high-quality culinary experiences in demanding environments.
He is specialized in Greek, Italian, French, and Japanese cuisine, with expertise in tropical fusion seafood, Mediterranean dishes, desserts, vegetarian menus, and special dietary requirements. Known for his consistency, creativity, and attention to detail, he maintains high standards of quality, hygiene, and presentation. His yachting experience includes roles as Chef onboard M/Y Blue Princess (37m), M/Y Cacouna (40m), and M/Y Sapphire (80m). On land, he has worked in restaurants and hospitality venues in Santorini, Mykonos, Athens, and Crete, gaining broad experience in both fine dining and high-volume kitchens. He is a reliable, hardworking professional with strong organizational skills and the ability to perform effectively both independently and within a team. He speaks Greek and English.
Chief Stewardess: Nina Gaina(Moldavian/Romanian)
Nina was born in the Republic of Moldova and holds Moldavian and Romanian nationality. She is an experienced hospitality professional with a strong background in luxury yachting and commercial aviation. Having worked as a Chief Stewardess onboard private yachts and as a Cabin Crew Member for several international airlines, she combines exceptional guest service with professionalism, discretion and a strong commitment to safety.
Throughout her yachting career, Nina has served as Chief Stewardess onboard M/Y Silly Boat and M/Y Happy Dolphin II, where she was responsible for managing the interior, delivering silver service, organizing guest activities, provisioning, flower arrangements, table décor and ensuring the highest standards of hospitality for the guests. She also holds extensive certifications, including STCW Basic Safety Training, VIP Flight Attendant & Silver Service, Crowd Management, Security Awareness and Food Safety & Hygiene.
Organized, adaptable and guest-focused, Nina is a reliable team player with a positive attitude and excellent attention to detail. She is dedicated to creating a welcoming onboard atmosphere while consistently delivering high standards of service.
She speaks Russian, Romanian, Ukrainian, English and Greek.
Stewardess: Oleksandra (Sasa) Bilanenko (Ukrainian)
Sasa was born in 1986 and holds a Master of Mechanics Materials Engineer. She has worked as a flight attendant for many years, but her passion for sea leaded her to the yachting industry. With her pleasant, kind and creative personality she promises to her guests a great experience onboard! In her free time, she likes working out and spending time with her family. She speaks Ukrainian and English.
Deckhand/Sailor: Miltiadis Zisis (Greek)
Miltiadis is a Greek maritime professional based in Athens with extensive experience as a deckhand on passenger vessels and yachts. He is safety-focused, reliable and hardworking, with strong teamwork and adaptability in demanding onboard environments.
He has completed full maritime training at GMC Maritime Training Center & Maritime Academy, including Basic Training, Advanced Firefighting, Survival Craft & Rescue Boats, Medical First Aid and Security Duties. He also holds a Seafarer’s License and a Vocational Diploma in Business Administration.
His professional experience includes long-term positions onboard SILY, Tropicana, Cacouna, Daneri Lux and Natalia V. He is experienced in deck operations, maintenance, safety procedures and guest support.
Miltiadis is disciplined, cooperative and customer-oriented. He speaks Greek and English.
Bosun: Panagiotis Krounis (Greek)
Panagiotis was born in 1979 in Greece and is an experienced Bosun across luxury yachts, commercial vessels and passenger ships.
He has built a strong career within the yachting industry, serving as Bosun, Bosun & Skipper and Sailor on various yachts up to 60 meters, including M/Y MOBIUS (40m), M/Y SILY (50m), M/Y RIVA I (40m), M/Y CACOUNA (40m), M/Y TROPICANA (35m) and M/Y CAPRI (60m). Throughout his career, he has gained valuable experience in deck operations, tender handling, mooring procedures, maintenance tasks, safety routines and supporting the smooth operation of yacht activities.
With many years of experience at sea, Panagiotis demonstrates strong seamanship skills, practical technical knowledge and the ability to perform efficiently in demanding environments. His responsibilities include deck maintenance, guest support, line handling, equipment management and assisting with daily yacht operations while maintaining high safety standards.
He is known for his reliability, discipline, teamwork and strong work ethic. His background in both commercial shipping and luxury yachting has given him the ability to adapt easily to different crew structures and operational requirements.
In his free time, he enjoys activities related to the sea and maintaining his professional skills. He speaks Greek and English.
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Availability
| Start Date | End Date | Details Date |
|---|---|---|
| Jul 19, 2026 | Jul 26, 2026 | Booked: Athens, Greece to Athens, Greece |
| Jul 27, 2026 | Aug 17, 2026 | Booked: Athens, Greece to Athens, Greece |
| Aug 20, 2026 | Aug 29, 2026 | Booked: Athens, Greece to Athens, Greece |
| Sep 01, 2026 | Sep 08, 2026 | Booked: Athens, Greece to Zakynthos, Greece |
| Sep 12, 2026 | Sep 19, 2026 | Booked: Preveza, Greece to Athens, Greece |
| Jul 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Aug 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Sep 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Oct 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Nov 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Dec 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Jan 2027 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Feb 2027 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | |||||
| Mar 2027 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Apr 2027 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| May 2027 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Jun 2027 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
Rates
MCA Compliant:
Rates are Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house.
Plus Expenses
| Seasonal/Individual Rates | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Season | Currency | Terms | 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | 9 Pax | 10 Pax | 11 Pax | 12 Pax | |
| High Season | EUR | (MYBA) Plus Expenses | ||||||||||||
| Low Season | EUR | (MYBA) Plus Expenses | ||||||||||||
| Low Season (Fall/Winter) | EUR | (MYBA) Plus Expenses | ||||||||||||
|
Captain Only Rates: - |
|
Additional Rate Details: Charter rates 2025: High season (15th June- 15th September): 75.000€ per week + VAT 12% + APA 35% Low season (All other months): 65.000€ per week + VAT 12% + APA 35% |
| Summer Base Port: Athens, Greece |
| Summer Operating Area: Greece |
| Winter Base Port: Athens, Greece |
| Winter Operating Area: Greece |
|
Location Details: The yacht is based in Athens, Greece. |
*All brekfasts include:
A selection of fresh baked sourced pastries, pancakes, croissant or muffins
Fresh local and in season fruit platter
Variety of yoghurts and chefs homemade protein bars and granolas
Local cheese platter and cold cuts
Fresh squeezed juice, protein shakes and daily smoothie on request
Cooked breakfast bacon , fresh baked mashrooms cherry tomatoes and sausages
Eggs (fried, scrambled poached shakshuka egg benedict etc.)
**All lunches and Dinners accompanied by homemade bread
**Variety of healthy snacks fresh & light canapes available on request
DAY 1
Lunch
Greek salad with cherry tomatoes, rusk, cucumber, and traditional greek cheese katiki domokos
Appetizer
Sea Bass ceviche with chilli ginger yuzu lime pasion fruit and fresh herbs
MAIN COURSE
Grilled Salmon with teriyaki glaze guacamole dots and three carrot textures
Dinner
Tomato gazpacho with paprika garlic bruschetta and basil oil
MAIN COURSE
Risotto with fresh mushrooms trufle oil and fresh truffle
Dessert
Chocolate ball, with chocolate creme, and forest fruits confits
DAY 2
Lunch
Fresh lola leafs, CousCous with fine chopped peppers, grilled talagani, cheese and a dressing with cardamon and coliander
Apettizer
Beef carpacio marinated with parmezan flakes, rocket, truffle mayo, and lemon pepper
MAIN COURSE
Oyster sauce marinated iberian pork with quinoa, grilled corn, burnt broccolo on citrus juice
DINNER
Apettizer
Chickpeas puree (Fava) with hand made tomato spring rolls
MAIN COURSE
Fresh Grilled Fish (catch of ther day) with steamd veggies, with olive oil and lemon foam
Dessert
Deconstructed Bugatsa
(sweet vanila flavored semolina cream and golded crispy phyllo with cinnamon
DAY 3
LUNCH
Baby potato salad with carrot, onion, red and green pepper, truffle oil red cabbage, traditional smoked pork (sigklino Manis) and poached egg
Appetizer
Grilled cheese Talagani with handmade pita bread and handmade lemon jam
Main Course
Beef filet with topinambur puree veggies and demi glaze sauce
DINNER
Fresh cucumber and mango salad with carrot, steamed shrimps in yuzu dressing
MAIN COURSE
Pasta with smoked salmon, broccoli dill and cream
DESSERT
Brownies with namelaka and forest fruits
DAY 4
LUNCH
Grilled fennel and iceberg, avocado and handmade croutons with yogurt sauce flavored with yusu and herbs
Apettizer
Slow cooked octopus in wine and spices with cauliflower and truffle oil
MAIN COURSE
Fried Kalamari with mango puree coriander and lemon zest
Dinner
Green Salad with chicken corn red peppers and pineapple in cumin garlic and lime zest dressing
MAIN COURSE
Minced meat tacos and chicken fajitas red beans, guacamole, pickled onions and sour cream
DESSERT
Cinnamon-Sugar coated churros served with three different dips spicy chocolate sauce ginger praline white chocolate sauce
DAY 5
LUNCH
Caesar's salad with baby gem,chicken , croutons and greek traditional meat apaki with ceasar;s dressing
Apettizer
Fried potatos with chorizo, parmesan truffle mushrooms, truffle oil server with fried egg on top
MAIN COURSE
Sirloin beef , sweet potato puree, greenpeas and mustard seeds
DINNER
Asparagus and smoked salmon seasonal fresh figs topped with balsamic cream
MAIN COURSE
Shrimp bisque, grilled avocado ,pistachio and avocado puree
DESSERT
Delicate lemon tart with homemade crust and tangy lemon filling
DAY 6
LUNCH
Caprese salad (Italian mozzarella, tomato, basil)
Appetizer
Beef tartar with caper cucumber pickle, parsley, onion and worchestershire sauce
MAIN COURSE
Roasted Rack of Lamb with herbs garlic rosemary and red wine sauce, carrot puree and potatoes dauphinoises
DINNER
Baby spinach and beetroot leaves salad with greek nuts, honey citrus soya, lime, orange dressing
MAIN COURSE
Grouper risotto with mango chives, chilli, basil, and lime zest
DESSERT
Blackcurrant and pistacchio tart
DAY 7
LUNCH
Specialty Greek salad ntakos made with fresh tomatoes,caper, olives, Cretan rusks
Appetizer
Vineleaves stuffed with rice served with marinated anchovies and greek fish roe
MAIN COURSE
Greek tapas (meze) including variety of fish octopus etc spreads (aubergine salad, tzatziki) and grilled bread topped with virgin olive oil and oregano
DINNER
Tuna tataki salad
MAIN COURSE
SUSHI!
DESSERT
Chocolate souffle with salted caramel homemade crumble and vanilla ice cream
| Guest Comments |
|---|
| June 20th to 27th, 2026 |
Wow! We could not put into words how incredible this trip was for our family.
|
| May 28th to 31st, 2026 |
Many thanks for a spectacular experience on the Mobius. The boat was amazing and the crew was outstanding!! We are grateful for the service and hope to do it again!! |
| August 7th to 14th, 2025 |
August 7th to 14th, 2025 |
| June 21st to 28th, 2025 |
To The Mobius Crew, |
| May 27th to June 3rd,2025 |
We love it here!! Y’all are amazing ♥ |
| September 15th to 21st, 2024 |
Thank you so much for this incredible week aboard the Mobius. Your perfect itinerary showed us the magic of the Agean Sea. We loved the cultural, historical of each island we visited: Syros, Delos, Mykonos, Naxos, Paros, Serifos and Kea. All of them had such individual character and showed us a new side of Greece. Our (growing!) family will treasure this week forever. Endless gratitude to all of you for the great adventures, thoughtful conversations, excellent food (the best Greek salad we have ever had!) and unforgettable memories. We return home knowing Apollo is watching over us. |
| September 7th to 14th, 2024 |
Thank you all so much for everything! This trip was a trip of a lifetime - the beautiful Greek islands, culture, food and drink were even better than we could have dreamed. You all made us feel so welcome, at home on Mobius and fulfilled all our adventurous dreams - the swimming, paddle boarding, jet skiing, Sea - bobing (mostly Ryan 🙂 ), water skiing, and screaming for joy on the banana. We will all remember this trip forever. Every meal was amazing and unmatched - we wish we could take the Chef to our homes to make every meal! The hospitality and service was also amazing and unmatched and we truly hope to spend time together in the future (with more dancing) 🙂 |
| August 31st to September 7th, 2024 |
Dear Mobius crew, |
| SEASON 2023 |
June 12th to 21st, 2023 |