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  • 14,000 / Week
  • 17,500 (High Weekly Price)
  • 14,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 10 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 3 Double
  • 1 Twin
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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  • Size: 65.00 Ft
  • Beam: 5.4
  • Draft: 2.95
  • Engine: 1 x 180 hp VOLVO
  • AC: Full
  • Year Built: 2020
  • Builder: Jeanneau
  • Standup Paddle boards
  • Wakeboard (Kids)
  • Water Ski (Kids)
  • Snorkeling equipment


She can accommodate up to 8 in 3 double cabins, 1 twin cabin all air-conditioned

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LIFE TIME 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.


Breakfast Buffet
Wheat and white bread
Scrambled eggs, boiled eggs, omelettes
Cheese platter
Cold cuts platter
Greek yoghurt
Honey and fruit jams
Nuts and granola
Fruit platter
Feta cheese fried in phyllo crust, with honey and sesame
Spicy baked Feta cheese in tomato sauce 
Smoked eggplant salad
Grilled red peppers stuffed with feta cheese
Grilled mastelo cheese
with pesto and balsamiko vinegar
Yellow split peas pouree served with capers crithamo and onions
Vine leaves stuffed with rice and herbs
Yogurt dip mixed with garlic and cocumber
Fish starters
Anchovies and octopus marinated in vinegar
Smoked mackerel with beluga lentils salad
Seabass Ceviche
Saganaki shrimps
cooked in thick tomato sauce ouzo and feta cheese
Steamed Mussels
with lemon and oregano vinegret
Smoked herring with potato and blackeyed peas salad
Greek Salad
Cucumber, tomato, peppers, onion, olives, feta cheese
Cretan Dakos
Carob rusks, cherry tomatoes, critama leaves, xynomyzithra cheese
Green beans, sesame, lemon, zucchini
Beetroots, mint , garlic and manouri cheese
Green salad with figs
Mixed greens, dried figs, mint, hazelnuts, parmesan flakes
Boiled Seasonal Greens
Groats with tomato, cocumber, peppers, spring onion, mint, ginger, lemon
Mushroom risotto
Wild mushrooms, truffle essence
Rigatoni Al pomodoro y Basilico
Pomodori tomatoes, fresh herbs, spaghetti with basil pesto, pine nuts, parmesan, cherry tomato confit
Seafood talliatela
Shrimps, mussels, tomato, basil, parmesan,
Carbonara Italiana
Egg yolks, pecorino, guanciale
Meat Courses
Ragu alla Bolognese beef,
slow cooked in the oven with orso pasta
Greek Kleftiko
Slow Cooked Lamb in a pouch
with vegetables, lemon, rosemary
Goat in the pot
Marinated with lemon sauce served with rice
Rooster stew
Cooked in cinamon and red wine served with chilopites (traditional greek noodles)
Fried pork
With leaks and plumps served with potato puree
Grilled Ribeye with sweet and sour sauce
served with roasted vegetables and potatoes
Grilled Chicken thigh fillet
Tahini cumin sauce, lemon, served with vegetable stew
Seafood courses
Seafood rissoto
Shrimps and mussels, ouzo, saffron
Octapus stew
Slow cooked in red wine served with split peas pouree and caramelized onions
Grilled Sea bass fillet
Served with wild greens, and “ladolemono” greek lemony fish sauce
Grilled sardines with tomato and parsley
Baked Squids
stuffed with rice, greek herbs dried grapes and white wine
Tuna tataki
Seared tuna with crushed sesame served with sauteed green beans
Greek Tradition’s Finest Courses
Greek Papoutsakia
Baked eggplants stuffed with minced beef, herbs, bechamel sauce
Greek Kebab-Giaourtlou
Traditional lamp burgers served with roasted vegetables, yogurt sauce, and greek pita bread
Stuffed vegetables in the oven
Peppers, tomatoes, rice, feta cheese
Lasagna Bolognese, beef, spices, béchamel
Chickpea stew with “syglino” from Mani
Chickpea cooked with salt-cured pork, onions, wine
Greek Soufiko (Ikarian recipe)
Pot baked seasonal vegetables, virgin olive oil, herbs
Chocolate mosaic with dried berries, nuts served with chocolate syrop
Tiramisu with greek coffee
Panna cotta with mastiha essence and salted caramel syrup
Cheese mousse greek cheese, figs, mint and pistachio
Traditional halva samolina putting with raisins and nuts
Yogurt mousse with lemon and pinneapple cuts

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