Power Catamaran

Mediterranean / Greece

ALENA

Name: ALENA
Brand: Fountaine Pajot
Price: 34000 EUR
Availability: InStock

FOUNTAINE PAJOT

Priced from: €34,000 / week

2023

Year Built

67'

Length

Cabins

Guests

*Note: Cabins only reference guest cabins and does not reflect crew cabins. See cabin plan below for more detail.

Welcome to ALENA

M/Y Alena, a Fountaine Pajot Power 67, presents a defined modern aesthetic. Designed for refined comfort and capable performance, she accommodates both extended excursions and tranquil coastal stays. Her lines suggest both strength and elegance. Inside, the 36m² aft cockpit transitions effortlessly into the main saloon, establishing a coherent indoor-outdoor living area. Above, the 32m² flybridge provides expansive lounging and dining, while a forward lounge with a Jacuzzi offers discrete relaxation.

The Team

Meet the crew

Svetlin Karadzhov

Captain

Everest Brachimi

Chef

Odysseas Manesis

Deckhand / Steward

Svetlin Karadzhov

Captain

Born in 1987 in Varna, Bulgaria, Svetlin boasts a master's degree in Management and a bachelor's degree in Economics and Business Management. Although his professional background is rooted in sales, his true passion lies in sailing.

Svetlin honed his sailing skills through active participation in races and various sailing-related events, acquiring the expertise needed to navigate challenging conditions. As a Captain, he offers a fresh perspective on the yachting domain, having sailed a diverse array of vessels. His extensive experience, coupled with a high level of professionalism and a strong commitment to safety, sets him apart.

Known for his amiable and outgoing personality, Svetlin is always ready to assist. He places a strong emphasis on providing top-notch care to guests, ensuring they have an unforgettable experience exploring the Greek Waters under his guidance.

Languages: Bulgarian, English.

Everest Brachimi

Chef

The past 7 years have been a time of learning, growth, and development in the culinary arts for talented chef Everest! He has honed his skills in various cuisines and techniques and has gained experience working in a variety of settings, from fine dining restaurants to fast-paced hotel kitchens and small challenging yacht galleys.

He has also had the opportunity to work with highly experienced and talented chefs, where he learned the importance of using fresh and high-quality ingredients, as well as the value of precision and consistency in his cooking. In addition to his work in the kitchen, he has also taken on leadership roles, such as training and mentoring junior chefs and managing kitchen staff.

He is familiar with the latest culinary trends and developments, is able to adapt his menu to different guest preferences and is continually looking to improve and evolve his skills and techniques to provide the best dining experience for his guests on board! He is excited to further continue to grow and develop in his field as a yacht chef on Alena and is grateful for the challenges and rewards the yacht industry and the personal guest feedback brings with it.

Odysseas Manesis

Deckhand / Steward

Deckhand/Stew : Odysseas Manesis

Odysseas is an undergraduate student at the Harokopio University of Athens, studying in the School of Environment, Geography and Applied Economics with a keen interest in sailing. For the past 4 years he has worked in privately owned yachts as a Day worker and Deckhand, where he was given the opportunity to hone his skills in maintaining exterior spaces and handling deck operations. He is a holder of Sailing certificate (up to 24m) from Hellenic Offshore Racing Club and Speedboat operator license (up to 24m). In the past he has also gained extensive experience in hospitality as a waiter, working in the tourist industry on the island of Lemnos and in various Clubs and coffee shops in Athens. He is adaptable, motivated, and used to being part of an efficient team. An excellent communicator and active listener in both English and Greek, he is able to provide outstanding guest services on board Alena.

Onboard Experience

Culinary & Dining

Breakfast

Coffee

Milk: coconut, almond, soya, cow, goat

Variety of Breads

Variety of Croissants

Spreads & Jams: Strawberry, berries, apricot, orange, lotus with vanilla, Greek Honey (Pop), Chocolate praline

Variety of Cereal

Juices

Cold Meat platter &

Cold Cheese platter

Eggs

Greek Yogurt

Nuts & Dried fruits

Day 1

Lunch

Cherry Tomato Salad with Basil Oil, Herbs, Mizithra Cheese mousse, and Bread Tuile.

Green Pea Fava with truffle oil, Egg yolk, Prosciutto Crisp, and Herbs.

Iberico Chop with Eggplant puree infused with Tahini and Smoked Cheese Metsovone, Tamarind Paste, and Balsamic Sauce.

Panna Cotta

Dinner

Broccoli, Ponzu, Sunflower seeds, Orange fillets.

Ceviche Sea bass, leche de tigre, chilli, Corn and Mango.

Seared Scallops, Avgolemono Sauce, Tarama Curry, Broccoli, Red Herring Eggs, Cauliflower Puree.

Souffle Chocolate

Day 2

Lunch

Burrata with Cherry Tomato, Strawberry, and Vinegar Syrup.

Tarama with Squid ink Bread and Pickle Beetroot.

"Gemista" Risotto with Feta Mousse, Parmesan Tuile, and Roasted Tomato.

Tiramisu

Dinner

Orange, olives, onion, vinegar, and pickle syrup.

Fava Croquettes with Onion Mousse and Herb Oil.

Sea bass with Garlic Sauce, Stingray, Lemon Jelly, Squid ink Tuile.

Millefeuille

Day 3

Lunch

Greek Salad, Feta Cheese, Carob, Capers.

Fried Chicken, Miso-Mirin Glaze

Gnocchi with Tomato Sauce, Basil oil.

Profiterole

Dinner

Roast Cabbage, Soy Sauce, Garlic, Chilly Mayonnaise.

Shrimps, Shrimp Mayonnaise with Miso, Lime and Mirin, and Tarragon.

Pork Belly with Jus Sauce, Carrot puree infused Star anise and Thyme, Asparagus, and caramelized salty Hazelnut.

Fondant

Day 4

Lunch

Quinoa, Citrus Vinaigrette, Cherry Tomato, Smoked Salmon.

Grilled Calamari, Tomato, Pesto, Baby Rocket.

Deconstructed Pastitsio, Beef, Cannelloni Pasta, Bechamel, and Parmesan.

Rice pudding

Dinner

Mojito "olive"

Fried Spinach Pie with Feta Cream

Chicken with Miso-Mirin-Royal Dates, Demi-Glace Sauce infused Thyme, Potato Chips.

Chocolate Mousse

Day 5

Lunch

Mix Leaves, Orange popsicle, Stamnotiri Cheese, and Carrot Pickle.

Shrimp Ceviche with Tarragon, Jalapenos, Green Apple, and Rice Cracker.

Lamb Shank, Fricassee Sauce, Asparagus, Notch weeds.

Lemon curd

Dinner

Greek Salad Popsicle.

Tartlet with Butter, Bottarga, White Chocolate, Lime, and Lemon.

Octopus, lentils salad, Tarama, Kimchi, Balsamic Glaze.

Steamed Monkfish in Dashi, Honey, Ajo Blanco Sauce, and Almond Crumble.

Choux Banoffee

Day 6

Lunch

Bean Salad with Spicy Vinaigrette and Herbs.

Tzatziki Avocado, Chili, Bottarga Powder, Tuile.

Risotto with Red Pepper, Orange, Star anise, Balsamic vinegar, and Cream Cheese.

Flexible Choco

Dinner

Caramel, Foigrass with Hazelnut and Cherry.

Salmon, Thai Aromas Jelly, Soy Jelly, Wasabi Mayonnaise, Pickled Ginger.

Lamb with Vanilla Sauce, Parsnip Puree, King Oyster Mushroom, and Herb Crumble.

Deconstructed Galaktoboureko

Day 7

Lunch

Corn and Red Pepper, Pickle Syrup, Chili, Herbs.

Puffed Pie with Soft Cheese, Fig and Caper Paste.

Giouvetsi, Saffron, Dashi, Shrimp, Tarragon, Mussels.

Namelaka Chocolate

Dinner

Steamed Mussels, White Wine, Garlic, Herbs.

Sushi Roll, Sea bass, Asparagus, Spicy Mayonnaise, Hoisine.

Hake "Skordalia" with Gnocchi and Crumble.

Macarons "Melomakarono"

ALENA Gallery

Layout & Accommodations

Cabin plan

Step aboard M/Y Alena, a Fountaine Pajot Power 67, where luxury meets performance in perfect harmony. Cruising on Alena is like staying at a floating five-star resort, with every detail designed to elevate your experience to the highest level of sophistication. Built for both long-distance adventures and serene coastal escapes, Alena is the ideal choice for extended voyages, special occasions and elegant dinners at anchor. Her sleek, rounded asymmetrical lines embody both refined beauty and bold power, while her expansive spaces invite guests to relax in total comfort. The 36m² aft cockpit opens seamlessly into the saloon, creating a vast indoor-outdoor living area perfect for entertaining or unwinding. The 32m² flybridge offers breathtaking views and features generous lounging and dining spaces — ideal for sunset cocktails or alfresco dining under the stars. At the bow, guests can indulge in pure relaxation in the front lounge with the Jacuzzi, the ultimate spot for sea breeze serenity. Inside, Alena’s modern and elegant interior is both luxurious and welcoming, with a galley-down layout that maximizes space in the saloon, creating a bright and comfortable atmosphere reminiscent of a contemporary home. Large panoramic windows flood the space with natural light and offer endless views of the sea. Accommodation aboard Alena includes 4 beautifully appointed cabins for up to 8 guests: A magnificent 22m² Owner’s Suite featuring a private dressing room and an Italian-style bathroom with dual washbasins. Three elegant queen cabins, each with its own en-suite bathroom and thoughtful design touches that blend comfort and style. A dedicated crew of three provides exceptional service with warmth, professionalism, and harmony, ensuring a smooth and unforgettable journey from start to finish. Alena’s excellence has also been recognized on the international stage: 🥉 3rd Place, Diamond Category – Chef Competition, EMMYS 2024 Combining innovative design, unmatched comfort, and first-class hospitality, M/Y Alena promises a truly exceptional charter experience — where every moment at sea feels like the finest luxury retreat.

Charter rates

Winter Season	Priced from: €34,000 / Week
Summer Season	Priced from: €48,000 / Week

Interactive Availability

Browse month-by-month. Select any open date to initiate an enquiry.

Available

On Hold

Booked

Open Booking Windows

The following windows are currently available. You can request a charter of any length (5-night minimum) within these open windows.

On Board

Tender: T/T Highfield 4,60 (70 Hp)Stand Up PaddleboardsYacht Offers Rendezvous Diving OnlyT/T Highfield 4,60 With 70 HpTowablesSeabob (2)Sup (2)Kayak (2)