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  • 18,000 / Week
  • 22,000 (High Weekly Price)
  • 18,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 10 Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 1 King
  • 2 Double
  • 3 Showers
  • JetSkis
  • Air Conditioning

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  • Size: 67.00 Ft
  • Beam: 18
  • Draft: 9.5
  • Engine: 1x 225 Volvo D4 1X14KWA
  • AC: Full
  • Year Built: 2017
  • Builder: Hanse Yachts
  • Williams Jet tender 325 sport 100hp, Tubes, SKIS, Wakeboard, SUP.
  • Teak deck, Spray hood, Cockpit Hard top with sliding canvas, Bow thruster, Stern thruster, Under-water lights, Hydraulic gangway, Bathing platform, Easy tender system, Ice maker, Wine cooler, Freezer, Micro-wave, Washer / dryer, Dish washer, Electric toilets, TV set in Salon, TV set in master cabin.


6 guests in 3 cabins: 1 master & 1 double & 1 single convertible to double, all air-conditioned with en suite facilities. Saloon table drops down & saloon sofa converts to a double bed.

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ALIZEE Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

• Scrambled eggs with avocado toast and tomato cherries 
• Omelette with a filling of your choice (peppers, onion, mushrooms, cheese, 
• Sunny side up with crispy bacon, toasted bread and small Greek salad 
• Pancakes with banana and almond milk served with honey and cinnamon 
• French toast with yogurt cream and fresh seasonal fruitsPorridge with 
granola, dried fruits and maple syrup 
• Greek yogurt with fresh fruits 
• All type of coffees, tea and fresh fruit juices 

• Greek salad with feta cheese 
• Grilled shrimps with lemon and garlic sauce 
• Roasted cod fish with fresh vegetables and aromatic rice 
• Fresh seasonal fruits

• Beet and bulgur salad
• Bruschetta with smoked mackerel, humus chickpeas and red onion pickles
• Mushrooms risotto with wild rice
• Cheesecake in a glass with homemade strawberry jam


• Tomato with buffalo mozzarella and pesto sauce 
• Grilled octopus with lava
• Grilled sea bass fillet with poached vegetables 
• Fresh seasonal fruits 

• Green salad with prosciutto and melon
• Smoked salmon rolls with ricotta, dill and lemon zest 
• Orzo pasta with shrimp
• Lemon pie


• Zucchini, cucumber and carrot salad with lemon-mint sauce
• Tzatziki and aubergine sauce with roasted pita 
• Greek souvlaki 
• Baklava

• Salad with spinach, rocca, apple, pine nuts and blue cheese 
• Grilled salmon with sautéed spinach and herbs 
• Variety of cheese and fruits


• Green salad with orange and fennel 
• Grilled feta cheese with honey and sesame 
• Linguini pasta with mussels and fresh seafood
• Fresh seasonal fruits

• Green leaf salad with tomato cherries, sunflower seeds and balsamic dressing 
• Roasted chicken with baked potatoes 
• Tiramisu


• Lentil salad with dried tomato, capers, parsley and anhtotiro
• ‘Papoutsakia’, grilled aubergines stuffed with ground beef, vegetables topped 
with béchamel sauce 
• Fresh seasonal fruits

• Caprese with grilled peppers and manure cheese 
• ‘Horta’ with lemon, salt and olive oil
• Fresh fish with poached vegetables 
• Fruit tarts with pastry cream


• Potato salad with mustard dressing 
• Spinach and feta cheese traditional pie 
• Homemade light burger 
• Fresh seasonal fruits 

• Cous cous salad with citrus dressing 
• ‘Pastitsio’ greek traditional dish
• Brownies with raspberries and roasted hazelnuts 


• Cretan salad with rusk, tomato, olives and feta cheese
• Cheese traditional pie 
• Pasta with tomato spicy sauce and smoked pork ‘apaki’ 
• Fresh seasonal fruits 

• Greek salad with locust bean rusk and feta mousse 
• Steamed mussels with white wine, dill and garlic 
• Grilled calamari with lemon dressing 
• Pana cotta lime with pistachios and white chocolate

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