Home | Yachts | KENTAVROS II



  • 28,000 / Week
  • 31,500 (High Weekly Price)
  • 28,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 38 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 Queen
  • 1 Double
  • 2 Twin
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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The 78.8ft /23.98m motor yacht ‘KENTAVROS II’ was built in 2000 by Ferretti and totally refitted in 2018. She has 4 luxuriously appointed en-suite cabins and can accommodate up to 8 guests in total comfort. She provides 1 Master Cabin with queen size bed, 1 VIP Cabin with double bed and 2 Twin Cabins with 2 single beds that can be converted to doubles. She is an ideal yacht for family charters as she has a very accommodating and children friendly crew.


  • Size: 78.00 Ft
  • Beam: 5.93
  • Draft: 3.03
  • Engine: 2 x MTU 2001 m91 2000hp Generators: 1 x 27kw Onan & 1 x 19kw Onan Generators consumption: 120 Litres/Day
  • AC: Full
  • Year Built: 2000
  • Builder: Ferretti
  • 1 Sea-Doo Spark
  • Mono ski
  • Sofa (3 person)
  • Bose hifi home theater in the main salon.
  • 50" tv in main salon
  • 45" tv in upper salon
  • 45" tv in Master cabin
  • 21" tv in VIP cabin


1 Master Cabin with queen size bed and en-suite facilities
1 VIP Cabin with double bed and en-suite facilities
2 Twin cabins with 2 twin beds each and en-suite facilities

Inquire About This Yacht:


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


  • Selection of Greek dips: (Tzatziki, hummus, spicy cheese, taramasalata, olives and pita bread)
  • Steamed mussels, zucchini, cherry tomatoes with a lemon sauce
  • Sardines with jalapeno dressing
  • Bruschetta, beef tartar, horseradish mayo, caviar
  • Taco shrimp ceviche
  • Fried talagani cheese


  • Greek Salad (Tomatoes, cucumber, onions and olives)
  • Quinoa Salad (Avocado, baby spinach, red and yellow peppers, fresh onions, parsley, dill, lime zest and honey)
  • Burrata Salad (Cherry tomatoes, basil, pesto)
  • Mediterranean salad (Tomatoes, fresh courgette, sun dried tomatoes, garlic, basil, graviera cheese)
  • Summer Salad (watermelon, oranges, cucumber, colored peppers, feta cheese, dill and lime)
  • Beetroot Salad (Yogurt, mint and walnuts)


  • Sea bream with herbs and lemon served with a variety of fresh vegetables
  • Prawn linguini in a tomato sauce, garlic basil infused with an ouzo aroma
  • Fresh tuna in soy sauce served with asparagus
  • Salmon with kale in beurre blanc sauce and caviar
  • Traditional sofrito beef or chicken pastitsada in a red wine tomato sauce with cinnamon and cloves served with spaghetti (Corfiot dish)
  • Beef Filet served with a potato puree and green beans
  • Mushroom risotto 
  • Traditional Greek stuffed tomatoes and peppers 


Fresh desserts each day from local bakeries such as:

  • Galaktomboureko (semolina custard baked in filo)
  • Ekmek Kataifi
  • Portokalopita (traditional Greek orange cake)
  • Kataifi with nuts
  • Walnut cake
  • Baklava

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