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  • 28,500 / Week
  • 32,500 (High Weekly Price)
  • 28,500 (Low Weekly Price)
  • Summer Port: Greece
  • Speed: 30 knots Knots/Hr
  • 10 Guests
  • 4 Cabins
  • 2 King
  • 2 Double
  • 2 Twin
  • JetSkis
  • Air Conditioning

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  • Size: 80.00 Ft
  • Beam: 20
  • Draft: 8
  • Engine: 2 x 1799 MTU 16V 2000 KOHLER 27 KW Generator consumption 200 LT/24 HR
  • AC: Full
  • Year Built: 2003
  • Builder: Posillipo
  • Tender with an 40hp ob, Ringo, Jet Ski, Water Ski, Seabob, SUP, 2 Canoe, Wakeboard, Water Ski for Children, Snorkelling equipment, 2 Electric scooters
  • TV/DVD saloon, Generator, , Water maker, Onboard Wi-Fi internet access, Full A/C,Books, Board Games, Satellite TV, Ice maker
  • Onboard Wifi Internet


10 guests in one Master, one VIP, and two Twin cabins both convertible to double, all with en-suite facilities. Separate crew quarters.
Master & VIP Cabin – King bed 180 x 200
Twin cabins – Single beds 90 x 200

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PAREAKI 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.



Milk - Variety of teas - Coffees

Fresh orange juice - Fresh fruit juice


Fresh fruits

Greek yogurt


Bread - Butter Croissant - Chocolate Croissant – Biscuits – Traditional crackers

Fried eggs - Scrambled or Poached - Omelet

Variety of sausages – Bacon – Ham and Turkey – Greek cheeses


Homemade marmalades – thyme, pine, fir honey






Tomato balls with sundried tomatoes

Beef carpaccio with capers and olives

Youvetsi(Greek stew made with beef or lamb and orzo cooked in a tasty tomato-based sauce)



Cycladic fava with caramelized onions (yellow split pea puree)

Dakos(Cretan salad)

Salmon fillet sauté with Asian dressing

Chocolate mousse


Prawns in kataifi pastry with homemade mayonnaise

Octopus salad

Lobster pasta



Beetroot carpaccio with caramelized walnuts and mint

Cherry tomatoes with mozzarella di bufala and basil

Rib-eye with baby potatoes and grilled vegetables

Halva with tangerine and chocolate (Greek traditional semolina pudding)


Fresh mussels steamed with wine

Horiatiki salad (traditional Greek salad)

Scallops with spinach and parmesan sauce

Lemon mousse


Salmon tartare

Baby tomatoes with mizithra (Greek white cheese), baby spinach and apricots

Sole fish rolls with salmon

Cheesecake with white chocolate and Savoyard


Gazpacho soup in a shot

Fish roe salad with cuttlefish ink

Prawn salad with baby spinach and orange

Sea bream fillet stuffed with fennel and wine sauce



Prawn mille feuille, mushrooms and white wine

Tuna tartare with mango and truffle sauce

Langoustines with black tagliatelle and bisque sauce


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