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Motor yacht · Greece

GEKTOR | 2004

Princess, UK

8 guests
4 cabins
5 bathrooms
4 crew
2004 built
84ft (26m)

GEKTOR

GEKTOR · Greece

About GEKTOR

Gektor is a crewed Princess, UK which was built in 2004 and has 4 cabins. It can accommodate 8 people. The 4 crew members are on hand to look after your every need.

It is available for charters in Vougliameni - Athens, Greece. Weekly charters on this yacht start from a week and in high season.

Gektor features dinghy, bbq and bimini.

Specifications

8Guests

4Cabins

5Bathrooms

4Crew

84ftLength

2004Built

GeneratorBBQ

Water sports & toys

Inflatable water toys for kids

Onboard amenities

Entertainment

Pets onboard

Smaller size pets are allowed.

Accommodations

1 Master cabin with queen size bed and en-suite
1 VIP cabin with queen size bed and en-suite
1 Twin cabin with two single beds and en-suite
1 Twin cabin with two single beds, one Pullman and en-suite

Guest policy

PetsNo

Meet the crew

Captain · GreekGeorge SergentanisRead bio

DeckhandLefteris Pournaras

Chef / StewardessApalla Carmilyn

StewardessYuliya Silich

Sample menu

A taste of the week aboard — every menu is tailored to your group before you sail.

Breakfast

Juice station
Chilled orange and apple juice

Coffee station

Fresh brewed coffee filtered coffee – decaffeinated coffee – tea variety

Cereal Station
Assorted cereals, milk

Oatmeal
Brown sugar, raisins

Fresh seasonal fruits with yogurt

Melon, watermelon, oranges, pineapple etc., Greek yogurt, honey

Toast station

Wholewheat and white bread, English muffins with assorted condiments, croissants, cake

Scrambled eggs, boiled eggs

Link sausage

Choice of smoked bacon, pork sausage

Cold cuts

Ham, salami, prosciutto, turkey

Cheese platter

Edam, aged cheddar, goat cheese, blue cheese

Pancakes

Pancakes, maple syrup, hazelnut chocolate spread, marmalade variety

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Day 1

Lunch

Salmon tataki

Lentil salad

Oven baked potatoes, vegan béchamel from almond milk, vegan cheese

Risotto with wild mushrooms, truffle, porcini mushrooms.

Dinner

Fish soup

Green salad, dill, ginger

Crayfish carpaccio

Grilled fresh fish, vegetables

Day 2

Lunch

Bruschetta, mozzarella, basil, olives

Shrimp tartar

Couscous salad

Spaghetti with lobster

Dinner

Spinach, rice, fresh tomatoes

Greek salad

Zucchini tempura

Mousaka

Day 3

Lunch

Beef tartar

Quinoa tabbouleh

Cheese pie

Pork with leeks

Dinner

Halloumi salad

Sautee mushroom, balsamic sauce, ruccola

Saganaki cheese

Artichokes with peas

Day 4

Lunch

Marinated anchovies

Mixed green salad, cherry tomatoes, spring onions

Taramosalata
from smoked macherel roe, tomato marmalade, olives confi

Shrimp Youvetsi
Shrimp, orzo, tomato, onion, basil oil, herbs

Dinner

Bruschetta with prosciutto, fig, balsamic cream

Ruccola, mozzarella, Akrokolion salad

Green beans, tomato sauce, potatoes

Lamb cooked in a clay pot

Day 5

Lunch

Broccoli salad

Crab tartar

Avocado, yuzu dressing, chili mayo

Fava

Fava beans, octopus, caramelized onions

Grilled sea bass

Sea bass, greens, pureed carrot, basil oil

Dinner

Steamed mussels with traditional sauce

Shrimp salad

Baby spinach leaves, baby ruccola, fennel, radish, roasted pine nuts, balsamic dressing

Sea bass ceviche

Sea bass, sea urchins, greens, olive oil and lemon sauce

Cuttlefish with spinach

Cuttlefish, tomatoes, spinach, fresh onions, herbs

Day 6

Lunch

Shrimp with kadaif

Shrimp, mascarpone, herbs, kadaif, mustard honey sauce

Pasta crab salad

Crab, pasta, fresh onions, corn, lemon juice, pickled cucumbers, yogurt, mayonnaise.

Stuffed squid with groats

Stuffed vegetables with feta cheese mousse

Tomatoes, bell peppers, potatoes, rice, feta cheese, Greek herbs

Dinner

Guacamole dip, tacos

Spinach Syglino salad

Spinach, Syglino (cured pork from Mani), grilled Talagani cheese, dried figs

Spinach pie

Veal in tomato sauce with wild rice

Veal, tomato, onion, rice, herbs

Day 7

Lunch

Mediterranean salad

Lettuce, tomato, cucumber, olives, feta cheese, basil oil

Greek platter

Tzatziki dip, French fries, pita bread etc.

Pastitsio

Ground beef and pork, pasta, tomato, béchamel sauce, grated parmesan cheese

Marinated lamb chops

Dinner

Green salad

Tomato, cucumber, parsley, falafel, olive oil, lime

Cabbage rolls

Cabbage ground beef, rice, herbs

Sweet and sour chicken

Vegetable burger with homemade potatoes and sundried tomato sauce

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Desserts

Millefeuille

Cheesecake

Chocolate brownies with melted chocolate and vanilla ice cream

Gazpacho melon with caramel ice cream

Lemon pie

Ice cream

Banoffee

Chocolate mousse

Gallery

Details

Dive programme

Scuba onboardYacht offers Rendezvous Diving only

Certification-

CompressorNot Onboard

Tanks0

Regulators0

Wetsuits0

Weights0

Dive crew0

Night dives0

Dive lights0

Green initiatives

General rates

High season rate - per week

Low season rate - per week

+ VAT (approx. 12%) + APA (40%)

Rate notes

Rate details: High Season: July - August Low Season: All other months APA: 40% Tax status: VAT 12% VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer. Special conditions: Plus all expenses. • Use of personal watercraft is only permitted subject to the operator having the appropriate license and meeting local regulations. Any liability arising from non compliance is entirely at operator’s risk. • Satellite TV is available where geographically possible. • Clause 23: Any arbitration will take place in Greece instead of London under Hellenic Chamber of Commerce, British Law to apply. • Clause 8, line 3: “The CHARTERER will pay” changes to “The CHARTERER will reimburse” • A crew gratuity is customary but is given at Charterer’s discretion (usually varies from 10% to 15% of the charter fee). • VAT and/or local taxes applicable according to the cruising area. If any additional VAT is required due to government legislation during the charter time, at charter area, then this cost will be paid extra by the charterer with the balance payment or will be deducted from the A.P.A. • All itineraries are suggested and subject to weather and sea conditions and approval from Captain at the time of charter. Private charter vessels are not cruise ships and can alter point of call at any time during the charter for charter's safety and comfort. • Whilst every effort will be made to secure berthing in the chosen ports during the cruise neither the Owner or the stakeholder or the broker or the captain can be held responsible for the final allocation of any berth.

Very popular

Estimate your charter

Choose your dates for an indicative all-in price (charter fee + VAT + APA).

Starts from · Vougliameni - Athens, Greece

Dates:Select below

In demand — 18 weeks already reserved. Popular dates go quickly.

May 2027

Booked On hold Turnaround

Number of Guests:8 guests

Low season rate: €28,000 per week

+VAT (approx. 12%) +APA (40%)

High season rate: €30,000 per week

+VAT (approx. 12%) +APA (40%)

Personal advice Vetted crew Replies within the hour

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Good to know

We want to make sure you are well prepared and informed for your trip. Here are a few things you might want to know before you set off.

An APA (Advanced Provisioning Allowance) is an amount paid to the yacht before your charter. It's a fund to cover expenses such as food & drink eaten on board, fuel and mooring fees. At the end of your charter, you’ll receive a detailed document showing how the APA was spent, and any remaining balance will be refunded to you. if in doubt about what is included, ask your HELM broker.

The Captain will let you know if you're about to overspend and discuss your next steps, which wil generally be a bank transfer to top up the funds.

We recommend (10-15% for the Med) (15-20% for the Caribbean/Bahamas) of your charter fee, which will be split evenly among the crew (it's a nice touch to bring a blank envelope or a thank you card in advance).

We'll share your Captain's details with you a few weeks before your charter. We can set up a group chat with your group and the captain to discuss plans before you go.