Yacht Description
Built for families. SANJANA is a 107ft (32.6m) motor yacht built in 2004 and refit in 2016, set up to sleep 10 guests in 4 cabins. The real point: she is fitted with safety locks and interior safety doors, plus safety nets around the main deck and sundeck, so parents can exhale a little.
Deck life works. A large flybridge gives you proper outdoor real estate with sunbeds, a bar, and dining for 12. Different zones. Fewer “where do we sit?” negotiations.
Toys that get used. There is a Sea Doo GTI130 Jet Ski, wakeboard, adult and kids water skis, paddleboards, a kayak, plus towables including a banana and donut tube. Also snorkeling and fishing equipment for the slower-paced crowd.
Simple cabin logic. The full-beam master suite sits on the main deck, with a VIP and two triple guest cabins on the lower deck (each with a double and a single). Everyone gets an en-suite. Nobody draws the short straw.
Broker Review
Onboard visit
Captain Kostantinos has sailed SANJANA for 12 years and knows her inside out. One of the largest master en-suite bathrooms and showers you'll find, plus two twin cabins with double beds and a single — flexible enough to comfortably sleep an extra guest. Wonderfully wide-beamed for her length, making her feel roomy at anchor and underway.
Klara Jakobsen
Broker Assistant
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Specifications
- Length overall
- 106ft / 32
- Beam
- 7.62m
- Draft
- 6m
- Builder
- Leight Notika
- Year built
- 2004
- Refit
- 2011/2016
- Type
- Motor Yacht
- Cruising speed
- 21 knots
- Top speed
- 24 knots
- Engines
- 2 x MTU M90 16V 2000 Mari
- Fuel
- 550 l, 145 g (per hour) (Litres/Hr)
- Guests
- 12
- Cabins
- 4
Charter Price
From €57,000 per week, plus 35% APA.
Plus Expenses arrangement — boat and crew only, without tip.
All prices generated as a guide. Availability subject to confirmation. Gratuity discretionary, typically 5%–25% of the base price. APA rate as published in the yacht’s rate sheet.
Variable expenses — fuel, food, marina fees — are deducted from an Advance Provisioning Allowance (APA), an additional deposit added to the charter price. The remainder is returned after charter.
- Total guests
- 12
- Total cabins
- 4
- King cabins
- 2
- Double cabins
- 2
4 staterooms for 12 guests.
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin (Main Deck) | King (2.00m x 2.00m) | Large private en-suite bathroom | Full |
| VIP Cabin (Lower Deck) | King (2.00m x 2.00m) | Private en-suite bathroom | Full |
| Guest Cabin 1 (Lower Deck) – Triple | Double (2.00m x 1.30m) + Single (2.00m x 0.90m) | Private en-suite bathroom | Full |
| Guest Cabin 2 (Lower Deck) – Triple | Double (2.00m x 1.30m) + Single (2.00m x 0.90m) | Private en-suite bathroom | Full |
Manages cruising plans around the Mediterranean with a strong safety focus from years on tankers, passenger ships, and charter yachts. He has been onboard Sanjana since 2013 and speaks fluent English for clear onboard coordination.
- Greek nationality
- A Class Captain's Certificate
- 10 years on tankers and passenger ships
- 11 years in yachting on private and charter yachts
Keeps the yacht running reliably by applying his commercial-ship background and marine engineering training. His progression to chief engineer supports steady systems and fewer disruptions during the trip.
- Greek nationality
- Graduated in 2007 from Merchant Marine Engineers AEN in Aspropyrgos
- Qualified as second engineer, then chief engineer
- Sea service on cargo ships and tankers including M/T Alexandra, M/T Aragona, M/T Suvreta
Delivers fine-dining meals with a Mediterranean fusion focus shaped by worldwide hotel and restaurant experience. He has been onboard Sanjana since 2017, keeping menu variety strong across the charter.
- Greek nationality
- 20+ years worldwide fine-dining experience
- University degree in culinary arts (USA)
- Worked in Boston, Sydney, Dubai, Bahrain, and Athens
Runs interior service and upkeep with a hospitality background, keeping daily routines organized for VIP and VVIP guests. She started yachting in 2019 and supports clear communication in Greek and English.
- Greek nationality
- Spoken languages: Greek, English
- Yachting career started in 2019
- Previous yachts: M/Y IPANEMAS, M/Y LET IT BE, M/Y CUDU, M/Y ZEN, M/Y ALBATROS
Supports interior service for mixed groups, drawing on experience working with guests of many nationalities. Her Greek Seaman's Book training covers onboard safety basics that support orderly day-to-day operations.
- Greek nationality
- Spoken languages: Greek, English
- Holds Greek Seaman's Book (survival techniques, fire prevention/fire fighting, elementary first aid)
- Previous yachts: M/Y TOY, M/Y ALEXANDRA K, M/Y MIRAGE, M/Y APANEMIA
Handles deck operations and assists with water sports so swim stops and tow-toy sessions run safely. He has been onboard Sanjana since 2018 and speaks English for clear instructions during activities.
- Greek nationality
- Boatswain's certificate (since 2009)
- Firefighting and lifesaving certificate; speedboat license
- 13 years yacht experience; onboard Sanjana since 2018
- Air Conditioning
- Yes
- Bow Thruster
- Yes
- Ipod Dock
- Yes
- Satellite TV
- Yes
- Stabilizers Underway
- Yes
- Stern Thruster
- Yes
- Wi Fi
- Yes
| Toy | description |
|---|---|
| Jet Ski | 1 Sea Doo GTI130 Jet Ski. |
| Underwater scooter | Underwater scooter for underwater propulsion. |
| Banana boat - towable | 1 Banana (3 seater). |
| Donut tube | 1 Donut tube. |
| Hell bent - towable | 1 Hell bent (2 seater). |
| Inflatable water toys | Inflatable water toys. |
| Inflatable sofa | 1 Inflatable sofa. |
| Wakeboard | 1 Wakeboard. |
| Kneeboard | 1 Kneeboard. |
| Stand-up paddleboards (SUP) | 2 Stand Up Paddle Board (SUP). |
| Kayak | 1 Inflatable Kayak (2 seater). |
| Water skis | 3 Water ski. |
| Snorkeling gear | Snorkeling equipment. |
| Fishing gear | Fishing equipment. |
| Tender | 1 Tender 4.25m with outboard Yamaha 70HP. |
- Fruit platter
- Bakery selection – toast, bread rolls, croissants, pain au chocolat, grissini
- Cold cuts & cheese platter
- Spreads & dairy – honey, homemade jams, marmalades, Nutella, cream cheese, cottage cheese, ricotta
- Eggs (various styles) – boiled, fried, scrambled, poached, omelet
- Yogurts – with fruits and nuts
- Cereals
- Crepes & pancakes
- Fresh juices & smoothies
Day 1
- Quinoa salad – baby rocket, grilled shrimp, citrus vinaigrette
- Fresh local langoustines – aromatic butter and fish roe
- Stuffed squid – feta cheese and herbs
- Sea grouper fillet – steamed vegetables, lemon olive oil sauce
Day 2
- Romaine lettuce salad – melon & watermelon parisienne and gazpacho
- Sushi rolls – with beef tartare
- Dover sole roll – wrapped in kataifi with sauerkraut
Day 3
- King crab salad
- Vietnamese rolls
- Beef tataki – onion ponzu and spicy garlic sauce
Day 4
- Pollo salad
- Taquizza
- Crispy tacos – with fried tempeh
- Fajitas – chicken
- Mexican rice
Day 5
- Artichoke noodle salad
- Creamy spicy Key Largo pink shrimp
- Salmon kelp roll
- Marinated pork short ribs
Day 6
- Scallop & Brussels sprouts salad – jalapeño salsa
- Tuna sashimi tempura roll – yuzu miso sauce
- Ise-ebi spiny lobster – spicy lemon garlic sauce
Day 7
- Greek salad
- Sea urchin salad
- Shrimp saganaki – with feta cheese
- Steamed mussels – in white wine
- Grilled octopus – with fava and dill
- Fried red mullet
- French fries
Day 1
- Green salad – grilled Manouri cheese, pine nuts, tomato jam, deep-fried soft-boiled panko eggs
- Kobe beef new-style sashimi
- Picanha Black Angus – with fried salsify
- Baby potatoes – thyme and garlic
Day 2
- Panzanella salad – leeks and marinated chicken fillet
- Ravioli – truffle and king oyster mushroom sauce
- Rack of lamb – shiso panko crust
Day 3
- Ceviche cold seafood soup
- Tilefish sashimi salad – Matsuhisa dressing
- Stuffed red mullet – bisque sauce and baby diced potatoes
Day 4
- Florida lobster salad – spicy lemon dressing
- Kushiyaki – shiso chimichurri and anticucho sauce
- Rooster sous vide – traditional Greek trahana risotto
Day 5
- Flounder sashimi salad – yuzu honey and aji limo chili dressing
- Black cod – in butter lettuce wraps
- Wagyu ribeye beef tobanyaki
Day 6
- Green salad – deep-fried tuna tataki garlic sauce
- Grilled salmon – baby spinach chips
- Kobe beef – with baked eryngii mushrooms
Day 7
- Burrata salad
- Gnocchi di patate – black truffle sauce
- Black ravioli – stuffed with king crab and lemon zest
- Lobster with orzo
Day 1
- Mi cuit chocolate – with ice cream
- Pavlova
Day 2
- American cheesecake
- Banoffee pie
Day 3
- Millefeuille framboise
- Paris-Brest
Day 4
- Mini churro pastry tarts – praline sauce
- Lime sorbet
- Éclair au chocolat
Day 5
- Sorbet
- Mousse au chocolat
- Chocolate praline tarte
Day 6
- Chocolate cake – with French mousse
- Sorbet
- Orange-scented crème brûlée
Day 7
- Orange pie – with ice cream
- Tiramisu
No dedicated snack items were provided in the menu content.
Chef’s Style & Influences
Mediterranean seafood and Greek notes alongside sushi, sashimi, citrus dressings, and global fusion.
Onboard Entertainment
Audio On-Demand, Kaleidescape, LCD TV, Movie and CD Library, Philips Pronto Smart Remotes, PlayStation 3, Surround Sound Home Theater System, Video On-Demand
Fishing
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