Yacht Description

ACHILLEAS yacht is a 73.00 ft long sailboat monohull and spends the summer in Greece and winter season in Greece. It was built by Aegean Build in 1978. A refit was done in 2018. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 queen cabin, 1 double cabin, 2 pullman cabins.

The sailboat features Engines:2 Mercedes at 225 hp each Generators: 2x Onan (16 kw each) Generator fuel consumption: 90 L/ Day engines and a generator.


1 master cabin

1 double cabin

1 bunkbeds for adults

1 bunkbeds (for one adult and one child)

She can accommodate 7 adults and 1 small children






Aegean Build

Built by

€12,000 - €15,000

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Crew Pets: No
Water Capacity: 3000 L
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Yes
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: 2X Onan (16kw)

Price Details

Price from: €12,000

High season rate: €15,000


Tube: Yes
Guests: 8
Pref Pickup: Athens
Draft: 2.9
Cruising Speed: 9,00 Knots
Helipad: No
Maxspeed: 9,00 Knots
Other Pickup: Greek islands
Built: 1978
Turnaround: Athens
Cabins: 4
Queen: 1
Double: 1
Pullman: 2
Showers: 3
Heads: 3
Jacuzzi: No


BBQ: 0
AC: Full
Generator: 2X Onan (16kw)
Internet: Onboard WIFI



More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: RIB 3,80m
Kayaks 1 Pax: 0
Kayaks 2 Pax: Yes
Dinghy Hp: 50
Floating Mats: 0
Dinghy Pax:
Swim Platform:
Water Skis Adult: Yes
Boarding Ladder:
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 0
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: 0

Other Entertainment

FULLY EQUIPPED GALLEY : Electric stove, electric oven, microwave oven, refrigerator, 1 deep freezer/refrigerator, ice cube maker, Nespresso coffee maker and various other kitchen electronics appliances.

RECREATIONAL EQUIPMENT : LCD TV 32”, audio equipment indoors in lounge and outdoors with and wi-fi access


Crew Information




Captain: Stelios Noutsos

Stelios Noutsos, CAPTAIN
Born and raised in Athens, Stelios started sailing when he was 7 years old and never stopped since. A fully certified skipper and sailing instructor, Stelios is a member of the Greek Olympic Sailing/Yachting Team and has won several national and international regattas. He was a member of the Greek Team for the America’s Cup and he also sails in offshore racing, having won the National Championship three times in a row. Stelios has extensive experience as a professional skipper and instructor in the Greek sailing and yachting industry, and during the off season he has been sailing the Olympic category 49er high performance sailing dinghy, training for Tokyo 2020. He studied computer science, speaks English and Czech, and looks forward to welcoming you on board.

Maria Skarmoutsou, COOK/HOSTESS
Maria was born and raised in Athens, and has been an avid sailor for more than 10 years. She has experience as a cook/hostess onboard sailing catamarans and has made the leap this year to Achilleas. Maria loves cooking and enjoys discovering new foods & variations. She will surprise and delight you with her Greek & Mediterranean menus. She is organized, flexible and has a pleasant personality. Maria studied Finance in the UK and speaks fluent English.

Kostas Karamanos, SAILOR
Kostas studied mechanical engineering and after graduating he knew that his true passion was the sea! So he turned his back to the land and spends as much time as possible on the sea. He has been the sailor on several smaller private yachts and joined Achilleas in January 2018. Kostas speaks Greek and basic English.


  • Breakfast

Variety of coffees and teas, smoothies, freshly squeezed and various other juices.


Daily selection:  cereal and granola, seasonal fruits, cheeses, cold meats, Greek yogurt, fresh eggs, bacon, breads, sweet and savory crepes jams, cakes, honey, peanut butter and tahini.


  • Snacks offered throughout the day

Chips & dips, olives, break sticks, dry and fresh nuts and fruits, cheeses, cold cuts, smoked salmon, tuna, traditional cheese and spinach pies.    


  • Day 1

    • Lunch

      • Handmade tyropita (traditional cheese pie) with feta & graviera

      • Homemade hummus made with extra virgin olive oil, served with pita chips

      • Greek salad (tomatoes, cucumber, green peppers, onions, olives, capers, feta, oregano, and extra virgin olive oil)

      • Yemista, a traditional Greek dish of tomatoes and green peppers stuffed with rice and fresh herbs

      • Fresh seasonal fruits

    • Dinner

      • Mixed greens and baby arugula salad with halloumi cheese, dried figs and walnuts

      • Lemon and basil marinated pork chops with oven baked baby potatoes

      • Yogurt mousse with Greek yogurt

      • Fresh seasonal fruits


  • Day 2

    • Lunch

      • Bruschetta with smoked salmon, cucumbers, and Katiki Domokou cream cheese, drizzled extra virgin olive oil

      • Black-eyed peas salad with celery roots, carrots, leeks, fresh onions and herbs

      • Baby tomato salad with xynomyzithra cheese, fresh basil and balsamic vinaigrette

      • Tagliatelle pasta with freshly prepared chopped tomato sauce, fresh basil, capers and olives

      • Ice cream with baklava

      • Fresh seasonal fruits

    • Dinner

      • Giant bean (gigandes) hummus with Florina pepper paste

      • Freshly chopped mixed greens salad, with fresh onions, vinaigrette à l’estragon, fresh herbs and extra virgin olive oil

      • Broiled Greek sea bass (branzino) with spinach and orange

      • Seasonal fruit salad


  • Day 3

    • Lunch

      • Traditional Cretan ntakos - soaked dried barley rusk (paximadi) topped with chopped tomatoes, crumbled feta, dried oregano and other Greek herbs, olives, fresh onion, and extra virgin Greek olive oil

      • Greek cheese platter

      • Traditional Greek moussaka

      • Fruit salad herb flavored

    • Dinner

      • Handmade spanakopita (traditional spinach pie with feta cheese)

      • Fresh greens mixed salad  with prosciutto and parmesan slices

      • Risotto with fried fresh shrimp and Greek saffron (Krokos Kozanis)

      • Ice cream

      • Fresh seasonal fruit


  • Day 4

    • Lunch

      • Tomato salad with cucumber, spearmint, olives, anchovies and extra virgin olive oil

      • Feta cheese baked with baby tomatoes, olives, onions and herbs

      • Kolokithokeftedes (fried patties of fresh zucchini and traditional kasseri cheese with fresh herbs)

      • Baked traditional beef patties (bifteki) with mushrooms

      • Oven-roasted potatoes flavored with lemon and rosemary

      • Cheesecake

    • Dinner

      • Greek beet salad (patzarosalata)

      • Tomatoes with pickled bonito (lakerda) and salted and cured fish roe (tarama)

      • Traditional octopus stifado dish (onion stew) with beet puree

      • Traditional tahini-based halva with nuts and chocolate


  • Day 5

    • Lunch

      • Greek salad (tomatoes, cucumber, green peppers, onions, olives, capers, feta, oregano, and extra virgin olive oil)

      • Lentil salad with baby arugula, onions, eggs, baby tomatoes and balsamic vinaigrette

      • Traditional tomato-braised green beans (fasolakia) and zucchini (kolokythakia) with Greek saffron (Krokos Kozanis)

      • Baked chicken with fresh herbs

      • Fresh seasoned fruits

    • Dinner

      • Coleslaw salad with apples and herbs

      • Traditional oven-baked goat meat (katsiki ofto) marinated with Greek red wine, garlic and rosemary

      • Rice pilaf flavored with rosemary

      • Greek custard pie (galaktoboureko)

      • Seasonal fruit salad


  • Day 6

    • Lunch

      • Mixed greens salad with blue cheese

      • Bruschetta with baby tomatoes, mozzarella and basil pesto

      • Pappardelle pasta with whiskey sauce and bottarga (salted, cured fish roe) from the Messolonghi region

      • Choco-banana cake with praline ice cream

    • Dinner

      • Feta tempura and tomato, basil and buffalo mozzarella crostini

      • Caesar salad with grilled pancetta and anchovy vinaigrette

      • Greek lobster spaghetti (astakomakaronada) with Aegean Sea lobsters, fresh tomato sauce, chopped onions and parsley, and ouzo

      • Mille‐Feuillet

      • Fresh seasonal fruit


  • Day 7

    • Lunch

      • Courgette and aubergine tempura

      • Fresh mixed greens salad with lettuce, baby arugula, and cherry tomatoes, topped with prosciutto and parmesan flakes

      • Traditional Greek meatballs (Soutzoukakia Smyrneika), cooked in fresh tomatoes

      • Ice cream with crumbled cookies

      • Seasonal fruit salad

    • Dinner

      • Seasonal crudités platter with tzatziki and eggplant salad spread (melitzanosalata)

      • Marinated anchovies

      • Romaine lettuce salad with spring onion and dill, citrus dressing

      • Roasted swordfish served with summer vegetable ratatouille

      • Traditional Greek bread pudding dessert (ekmek kataifi)

      • Fresh seasonal fruit





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