ARKTOS

ARKTOS is a 138 ft Custom Gulet-Motor Sailor motor sailer accommodating up to 11 guests in 5 cabins. Built in 2004 and refitted in 2026. Cruising areas: Greece.

11 Guests in 5 Cabins. 3 Double cabins and 2 Twin cabins. One triple cabin. All with private facilities.
All cabins have Smart Tv’s, individual BT speakers, a safe and mini fridges. No mini fridge in one of the twin cabins due to space.

ARKTOS 2024 refit:
New curtains in the guest cabin
Luxury amenities for enhanced comfort
New carpets and fresh linen throughout all areas
New cultery and dinnerware
New cushions indoor
New cushions outdoor
New sound system
2026
Interior floors (saloon and dining area) will be replaced with wood. No carpet.

Bathroom amenities
Movies library with projector
Music library
Outdoor sound system
TV in saloon and all cabins

 

1x Tender Oceanic 5.60 with 75HP Outboard
1x Tender Valiant 3.40
Towable Sea Toys
Banana
Tubes
2 x SUP
Water Skis (Adults, Children)
Wake Board
Knee Board
Kayak (2 person)
Snorkeling Equipment
Fishing Gear

*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

Captain: Panos Georgakopoulos

Captain Panos Georgakopoulos is a highly experienced Greek captain with an extensive career spanning both the commercial maritime sector and the yachting industry. A graduate of the Nautical Academy holding a Captain Class C Diploma, he spent 10 years in the Commercial Navy, serving on tankers, LPG carriers, and cruising vessels. He later transitioned into yachting, where he has built over 14 years of hands-on experience commanding both sailing and motor charter yachts.

Captain Panos brings maturity, professionalism, and a calm authority on board. As Master of the Vessel, his top priority is always the safety and wellbeing of both guests and crew. He is responsible for the overall management of the yacht, ensuring smooth charter operations, precise itinerary planning, and high standards of service delivery.

Captain Panos is known for fostering a positive, service-oriented environment among his crew, skillfully adapting the onboard atmosphere to suit each charter—whether guests prefer a formal or relaxed setting. His extensive experience with international clientele has given him a deep understanding of guest expectations, allowing him to consistently deliver exceptional experiences, even for the most discerning travelers.

Friendly, communicative, and attentive, he takes pride in sharing his knowledge of Greece’s hidden gems, offering guests unique and memorable journeys. He speaks English fluently and holds certifications in Safety Procedures, First Aid, and Speedboat operation.

In his free time, Captain Panos enjoys sailing, yachting, and traveling—passions that continue to enrich his connection to the sea and enhance the experiences he creates for his guests.

Chef: Victor Antonatos

Chef Victor is a Greek native born in 1995. He has solid experience as a sole chef on both sailing and motor charter yachts in Greek waters.

As Sole Chef, Victor's primary focus is to autonomously run the galley at sea, designing menus around guest preferences and dietary restrictions while keeping the boat to strict HACCP food-safety standards.

His cuisine is rooted in the Mediterranean — modern, comfort and traditional Greek — with confident excursions into French and Asian flavours, complemented by thoughtful wine pairings tailored to each guest.

Having cooked for charter guests of up to eight aboard M/Y Opera, S/Y Gigreka and S/Y Darlin over the past two seasons, he is used to the rhythms of small-crew life and adapts easily to international tastes.

He is calm, communicative and a natural team player, equally at ease in a compact wooden-yacht galley or lending a hand on deck when the sails call for it.

He speaks Greek and English, with a basic working knowledge of Russian and Romanian.

He enjoys sailing, cooking, and exploring new flavors.

Chief Stew: George Baras

As Chief Steward aboard Arktos, George brings over 20 years of refined hospitality experience spanning fine dining, luxury villas, private aviation, and high-volume venues across Greece and the UK. A natural host with an instinct for connection, he has consistently delivered exceptional service across diverse, fast-paced environments, creating a sense of ease and belonging for every guest he encounters. Multilingual and resilient, George thrives under pressure, transforming challenges into seamless service moments with confidence and discretion. He leads the interior team by example, combining hands-on training with a sharp eye for detail to elevate standards and consistently enhance guest satisfaction and gratuities. Passionate about crafting intimate, personalized experiences, he believes true luxury lies in anticipation, subtlety, and genuine human connection. On board Arktos, George channels his energy into delivering polished, efficient, and heartfelt service, ensuring every charter feels effortless, every guest feels valued, and every voyage becomes an unforgettable experience

Deckhand/Mechanic: Lefteris Abdel-Aal

Lefteris has been connected to the sea since childhood and has built a lifetime of experience working on the water. He joined the M/S Arktos family in 2004 and has been an invaluable member of the crew ever since. A kind, pleasant, and extremely hardworking individual, Lefteris takes his role very seriously and is dedicated to ensuring that guests enjoy the safest and most enjoyable experience onboard. His vast knowledge of the sea and marine life adds a unique dimension to the Arktos experience — and for those interested, he can even organize fishing activities during the trip. Fluent in Greek, English, and Arabic, Lefteris' friendly personality and deep expertise make him a trusted and beloved part of the crew, always ready to enhance each guest's journey on the beautiful Greek waters.

Deckhand: Vasilis Linos

Deckhand: Armando Goufas

Sample Menu

Day 1

Breakfast

Fresh fruits
Apple pie
Yoghurt with honey and walnuts
Traditional Greek pancakes with honey or marmalade
French toast
Coffee, Tea

Lunch

Seasonal salad with lettuce, iceberg, walnuts, raisins, orange, parmesan and cool Citrus dressing
Traditional Greek cheese pie
Tenderloin stuffed with plums and mascarpone cheese garnished with mushrooms
Sautéed and caramelized in honey sauce.

Dessert

Strawberries or apricots Flambé ceased in cognac, served with mastic-flavored ice cream or cool yoghurt

Dinner

Fresh salad with white and red coleslaw mixed with soft Greek white local cheese
Pomodoro tomatoes and olive oil and balsamic vinegar dressing with a soft flavor of paprika
Crepe stuffed with traditional Greek yellow local Graviera cheese
Escalope in lemon and lime sauce served with steamed asparagus

Dessert

Mocha cream

Day2

Breakfast

Omelet with bacon and a variety of cheese
Kish Lauren
Fresh fruits
Toast
Fresh orange juice, Coffee, Tea

Lunch

Salad with lettuce, rocket, and shrimp with lemon sauce
Eggplant and crab meat moussaka
Grilled feta cheese with shrimp and cheese sauce

Dessert

Brownies with ice cream or fresh cream

Dinner

Traditional Cretan salad with rusks, tomato, feta cheese, olives, cucumber, peppers, and capers
Traditionally cooked herbs of Crete
Grilled red seabream, rosemary flavored, with boiled vegetables

Dessert

Lemon mousse

Day 3

Breakfast

Pancakes with traditional Greek cottage cheese or cottage cheese with honey and cinnamon, rocket, and egg tart
Fresh fruits
Yoghurt
Coffee, Tea

Lunch

Salad with spinach, artichokes, herb bulbs and crouton with honey and balsamic vinegar sauce
Grilled chicken fillets with pesto and dried tomato sauce served with fresh handmade potatoes or puree
Grilled mastello local Greek cheese
Fresh handmade country salad with mayonnaise

Dessert

Cheesecake with fruits of the season

Dinner

Italian salad with rocket, cashew nuts, parmesan, and raisins mixed with cool balsamic sauce
Pasta soufflé with a variety of Greek yellow local cheese, porcini mushrooms, sun-dried tomatoes, and fresh butter
Leek and bacon tart

Dessert

Fresh apricot sweet tart

Day 4

Breakfast

Banana with hazelnut praline crepe
Brioche stuffed with caramelized apples and sweet white cream cheese garnished with honey and cinnamon
Fresh fruits of the season
Posse eggs
Coffee, Fresh orange juice, Tea

Lunch

Salad with endive and tomatoes served on romaine lettuce garnished with cucumber pickles and cool basil dressing
Handmade pastry pouch filled with lamb, Graviera local yellow cheese and sweet green peppers
Potato tartar

Dessert

Apple strudel

Dinner

Salad with lettuce, corn, black-eyed beans and red sweet peppers
Cream soup of mushrooms
Sfougato pie, local recipe with zucchini

Dessert

Cherry tart

Day 5

Breakfast

Sausage rolls
Small feta cheese pie bites
Strawberry pudding
Fresh fruits
Fresh orange juice
Coffee, Tea

Lunch

Steamed broccoli and carrot salad
Sweet and sour prawns
Lobster pasta with fresh tomato sauce

Dessert

Millefeuille

Dinner

Nisoyaz salad
Slowly cooked casserole octopus with potatoes minion, onions and green peppers in fresh tomato and mint
Tabbouleh

Dessert

Angel’s hair with sweet cream cheese

Day 6

Breakfast

Handmade cheese pie
Ham and cheese tortilla
Fresh fruits of the season
Peach marmalade
Yoghurt
Fresh orange juice, Coffee, Tea

Lunch

Green salad with rocket, avocado and pomodoro tomatoes
Seafood risotto
Marinated sardine grilled fillets

Dessert

Wheatmeal mastic flavored pastry

Dinner

Seasonal salad with boiled eggs, chicken, capers served with nachos and fried bacon, Garnished with Thousand Island dressing
Sour and sweet beef fillets cooked with apricots and apples
Vegetable spring rolls with pistachio pesto

Dessert

Yoghurt dessert, coconut flavored with fried melon and dressed in local spices

Day7

Breakfast

Pancakes with a variety of marmalades
Omelet with tomato and feta cheese
Sweet pastry with raisins
Fresh fruits
Fresh orange juice, Coffee. Tea

Lunch

Basmati rice salad with fresh vegetables and raisins
Salmon fillets filled with lime cream
Brussels lettuce with broccoli and basil fresh cream

Dessert

Jelly with fresh fruit and yoghurt

Dinner

Soft porridge salad with tomatoes, fresh onion and parsley
Vol au vent filled with smoked paprika cream sprinkled with parmesan flakes and black sesame
Casserole rabbit marinated in sweet red wine with vegetables escorted with mashed potatoes or rice

Dessert

Caramelized walnut pastry garnished with fresh cream or ice cream

You are kindly requested to inform us in any case of any food allergies or intolerances (Gluten, Lactose) so as to create a delicious and safe meal according to your personal taste.