Life aboard Myra unfolds across generously proportioned decks designed for relaxed luxury at sea. The aft deck is the social heart of the yacht: a permanent bimini canopy shades a spacious al fresco dining table where all twelve guests can gather for breakfast as the morning light reflects off the water, or linger over long lunches in the sheltered warmth of a Greek afternoon. Comfortable upholstered seating and aft-facing sunbeds complete the space, creating an effortless flow between dining, conversation, and repose. Forward, the open foredeck offers a sun-worshipper's paradise — wide teak planks, additional sunbeds, and the intoxicating feeling of the bow slicing through a sparkling Aegean sea. The deck shower keeps guests refreshed between swims, while a boarding ladder and dedicated swim platform make entry to and exit from the water seamless and safe.
The water sports inventory ensures that every anchorage becomes an invitation to adventure. Guests have at their disposal two stand-up paddleboards, two adult water skis, a wakeboard, two sea wings, an inflatable two-person kayak, a sea scooter, fishing equipment, and snorkelling gear for eight. A five-metre by three-metre inflatable floating platform transforms any sheltered bay into an open-air lounge on the water — ideal for sundowners, swimming parties, or simply floating in perfect calm. The dedicated Zodiac open tender — 5.5 metres with a 40 HP outboard — ferries guests ashore with ease and serves as the base for towed water sports. For certified divers, Myra offers rendezvous diving arrangements, connecting guests with local dive operators throughout the Greek islands. Board games, books, and the home theatre system in the saloon ensure that evenings at anchor are as engaging as the days.
Culinary life aboard Myra is presided over by Chef Rita Manetta, a highly accomplished professional whose mastery spans Italian and international cuisine, pastry, and wellness-focused cooking tailored to life at sea. Her menus are seasonal, ingredient-led, and visually striking — ranging from citrus-marinated raw seafood and steamed prawn skewers to handmade ricotta and spinach ravioli in burnt butter and sage, salt-baked local catch, and classic tiramisù. The result is an onboard gastronomic journey that rivals the finest coastal restaurants ashore, delivered with the intimacy and personalisation that only private charter allows.