Home | Yachts | SAMELI



  • 59,000 / Week
  • 69,000 (High Weekly Price)
  • 59,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 25 (under sa Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 5 Double
  • 5 Showers
  • Children-Friendly
  • Air Conditioning

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Two Oceans Marine’s 77-foot (23.5-meter) SAMELI, a balance 760 model, is a fly-bridge catamaran designed for exceptional sailing performance. She can travel twice as fast as competing models while also providing an unprecedented level of comfort and style for a charter experience you’ll never forget. SAMELI is one of the few yachts of her sort capable of providing a fast, sporty, and luxury sailing experience due to her ultra-lightweight construction and design for high-speed world voyaging. It is possible to sail at 13–15 knots when the wind is just 15 mph, and she has reached speeds of up to 25 knots while under sail, making her an extreme luxury performer. Her exterior was designed by Anton Du Toit, winner of a number of catamaran design awards, and she was built using only the highest quality materials. Her upcoming refit in early 2023 will introduce a tranquil new atmosphere based on the minimalist design by renowned architect and yacht designer Apostolos Molindris. SAMELI’s key features go above and beyond those of an ultra-luxury catamaran; her minimalist interior design will create a relaxing vibe in her stylish open-plan saloon and high-spec chef’s galley, which are both outfitted in warm tones of natural wood and bathed in light from the yacht’s panoramic windows. With her five luxurious cabins, she can comfortably seat up to 10 passengers who may gaze out the ship’s one-of-a-kind, sea-level windows. Spacious outdoor decks make it simple to host gatherings and barbecues with friends and family. A BBQ pit installed in the cockpit makes eating outside a pleasurable experience. You can spend the day fishing and then enjoy your catch for dinner that night. She also features a large flybridge where you can enjoy a meal while taking in the panoramic views. SAMELI is a fuel-efficient powerboat, making her the perfect expedition catamaran for individuals who value comfort while exploring distant lands. SAMELI is a great charter yacht for small parties of up to six people because of her spacious interior, efficient engines, and emphasis on fun and relaxation for her passengers.


  • Size: 75.00 Ft
  • Beam: 34' 5
  • Draft: 5' 11
  • Engine: 2x YANMAR 132 kW 2 x CUMMINS 18kW
  • AC: Full
  • Year Built: 2016
  • Builder: Two Oceans
  • Tender semi custom 5m with 80HP
  • Sea bob (3)
  • 2 x high-performance Kayaks
  • Water skis for adults and children
  • Wake board
  • 2 x SUP
  • Inflatable towable
  • Snorkelling & fishing equipment
  • All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
  • Refit works in 2023
  • - New interior design in main deck & lower deck
  • Refit works 2022
  • - New Sails (mainsail, flock, code zero)
  • - New Radar System
  • - New auxiliary Generator 15-20 kW
  • - New lounge seating at the trampolines
  • - Upholstery of the inside couch seating, chairs, and bar stools
  • Update - works 2021
  • - New Villeroy and Bosch porcelain, glasses, and cutlery
  • - New Water-toys (2 x Electric scooters, 2 x Seabobs, 2 x SUP, Floating Mat etc..)
  • - New Air-condition pumps
  • WIFI


10 guests in five cabins.
4 double bed cabins with ensuite facilities – 1 double cabin with bathroom located outside the cabin

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SAMELI 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.


A variety of Juices and Fresh fruit Smoothies, Coffees, Fresh milk, Iced or hot chocolate
Iced or hot teas & Local Mountain teas and herbs
Cheese and cold cuts platter
Fresh vegetables
Platter with summer fruits
Variety of homemade marmalades, Greek honey, and other spreads
Variety of breads
Variety of cereals and nuts
Greek yogurt

Each day, a different preparation of:

Eggs (omelets, boiled, fried, scrambled, poached, kayanas)
Sweet or salty cakes, crepes, pancakes, French toasts, cheese pies, croissants




Cretan Ntakos with avocado mousse, fresh tomato, mizithra cheese and caper.
Tarama mayonnaise. Roasted shrimps with ginger, lime, and tangerine.
Sea bass fillet with Salsa Verde and roasted vegetables.


Mesclun salad with nuts, graviera cheese and apaki (local smoked pork).
Traditional Boureki: Open pie with zucchini, potatoes, spearmint, and soft cheese.
Beef ragu with marjoram and turmeric served with burnt carrot puree and cream cheese.



Cherry tomatoes salad with mizithra cheese, crispy basil leaves and basil oil.
Ceviche with citrous fruits juice, fresh chili flakes and avocado.
Lobster pasta, tomato sauce, parmesan cheese and basil.


Green salad with pear, prosciutto, walnuts and roasted Mastelo cheese.
Fried Manouri cheese with crispy “fyllo”” and fig chutney.
Braised pork belly with celery root puree, roasted hazelnuts and celery oil.



Potatoes salad with smoked trout and parsley sauce (traditional of Syros).
Octopus carpaccio with sumac and oregano vinaigrette.
Kakavia (fisherman soup) with red saffron crocus and chilly oil.


Greek salad with tomatoes, cucumber, onion, olives, Feta cheese, rusks and kritamo.
Zucchini balls and tomatoes balls (traditional of Santorini) with yogurt sauce.
Moussaka tart.



Smoked eggplant salad with Feta mousse and pita bread with paprika oil.
’’Saganaki’’ shrimps with fennel root, fresh tomato sauce and cheese.
Traditional stuffed summer vegetables with rice and herbs, served with baked potatoes.


Summer local greens with tomato, garlic and marinated anchovies.
Fava (yellow split peas) with sun-dried tomatoes, onions and cupper leaves.
Fresh squid stuffed with bulgur wheat, vegetables and olive oil, lemon & dill dressing.



Salad with beetroot textures, goat cheese cream and basil oil.
Stuffed mushrooms with Naxos’s graviera cheese, herbs and yogurt bechamel with grape molasses dressing.
Fish “kebab” with couscous and tomato sauce.


Mesclun salad with orange fillets, radishes, nuts and roasted Talagani cheese served with carob syrup vinaigrette.
Red peppers stuffed with a mix of traditional cheese, fresh herbs and “olive soil”.
Chicken fillet stuffed with sun-dried tomatoes, fresh thyme and pecorino smoked cheese, served with chicken sauce and potato puree.



Tabbouleh salad with coriander oil.
Falafel with tahini and chimichurri sauce
Fresh fish fillet with seasonal greens sauté and cherry tomatoes.


“Politiki” (cabbage) salad with beetroot pickles and green apple.
Small pies with pastrami and kasseri cheese.
Traditional “giouvetsi” (beef or lamb) with smoked metsovone cheese.



Black-eyed peas salad with peppers, turmeric, parsley and dressing with orange juice & Dijon mustard.Steamed mussels with “ouzo of Mytilene”.
Greek trahanoto with variety of mushrooms, truffle oil and shimeji pickles.


Rocket and baby spinach salad with quinoa, figs, hazelnuts, and avocado sauce.
“Staka” (local cream cheese) with poached eggs, truffle oil and crispy potatoes.
Lamb wrapped in vine leaves stuffed with peppers, tomato and a mix of cheese, served with lamb sauce and baby potatoes.


Orange pie with vanilla creme and negroni gel
Cretan mille-feuille with creme cheese and caramelized nuts (pasteli)
Chocolate brownies with peanut butter sauce
Ravani (Greek semolina cake) with kaimaki ice cream
Tart with caramelized apples and crumbles
Lemon tart with homemade lemon curd
Mosaiko (Greek chocolate salami)
Yogurt with traditional spoon sweets
Profiterole with chocolate sauce
Greek cheesecake with carob rusks, cream cheese and tomato marmalade


** The menu can change considering the preferences, allergies and food diets. Also, depending on the freshness and availability of products supplied by local producers, the fresh ingredients can differ.



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