ALTEYA Yacht Description
M/Y Alteya, a superb Sunreef 70 Power, stands as a true masterpiece of modern yacht design, offering an extraordinary blend of space, elegance, and innovation for discerning guests exploring the Greek islands.
Her vast main deck saloon is a triumph of open-plan living, merging seamlessly with the aft cockpit to create a sweeping indoor–outdoor environment ideal for socializing, dining, and unwinding. Flooded with natural light from a large skylight, expansive panoramic glazing, and wide sliding doors, the saloon feels bright, airy, and intimately connected to the surrounding seascape. Every element of her interior is fully customizable, allowing for tailored layouts and finishes that elevate comfort and personalization to new heights.
Below deck, the generous hull volumes offer remarkable flexibility, with thoughtfully designed accommodations and storage solutions that make extended cruising effortless. At the bow, Alteya’s spacious terrace invites guests to relax in luxurious freestanding furniture or retreat to the wind-protected lounge — a serene sanctuary perfect for morning coffees, sunset cocktails, or quiet reading hours. The aft cockpit, situated just above water level, serves as a delightful alfresco dining area and a convenient hub for watersports, offering immediate access to her impressive selection of toys and PWCs.
Ascending to the flybridge reveals one of Alteya’s most exceptional features: an expansive, elevated deck designed for pure enjoyment. With abundant space for an outdoor bar, elegant dining area, and oversized sun pads, the flybridge provides panoramic views and an unrivalled atmosphere of relaxation and sophistication. Additionally, her innovative aft garage and hydraulic swim platform make storing and launching the tender effortless, ensuring smooth operations and maximizing guest comfort.
Accommodating 8 guests in four lavishly appointed ensuite cabins, Alteya promises restful nights and luxurious living throughout the journey. Her dedicated crew of 5 brings professionalism, warmth, and expertise to every charter. Guests benefit from a safety-focused captain with deep local knowledge, attentive hospitality staff trained to the highest standards, and a talented chef who crafts exquisite dishes inspired by Mediterranean flavors and fresh Greek produce.
For adventure seekers, Alteya boasts an extensive range of water toys, including a jet ski (for licensed operators), SeaBobs, paddleboards, snorkeling gear, and more — providing endless opportunities for excitement on the water.
Step aboard M/Y Alteya and embark on an unforgettable voyage through the Greek islands, where refined comfort, exceptional service, and world-class design come together to create a truly extraordinary cruising experience.
Accommodation
4 Queen cabins all with private facilities with TVShower gel, shampoo, conditioner (Molton Brown)
What is the cabin arrangement of ALTEYA?
- 4 VIP cabins
ALTEYA
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Weekly price: €49,000 - €69,000
Low Season | High Season
- Length: 70'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 5
- Builder: Sunreef Yachts
- Consumption: 150 Litres/Hr
- Cruising Speed: 12
- Max. Speed: 18
- Built Year: 2022
- Turnaround: 24 HOURS
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Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a power catamaran like ALTEYA, the expected APA is 20% to 35% of the charter price (€9,800 - €17,150), making the charter cost €58,800 to €66,150. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
ALTEYA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 12%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 98,000EUR to 138,000EUR | 19,600EUR to 41,400EUR | 11,760EUR to 16,560EUR | 129,360EUR to 195,960EUR | Discounts outside the main season are common. | |
| 7 day charter | 49,000EUR to 69,000EUR | 9,800EUR to 20,700EUR | 5,880EUR to 8,280EUR | 64,680EUR to 97,980EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 24,500EUR to 34,500EUR | 4,900EUR to 10,350EUR | 2,940EUR to 4,140EUR | 32,340EUR to 48,990EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 49,000EUR / 6 * 3 days = 24,500EUR |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: EUR49,000
High season rate: EUR69,000
High Season (June 15th - Sept 15th): €69 000
Mid Season (May 1st - June 14th and Sept 16th - Oct 31st): €59 000
Low Season (rest months): €49 000
+ Plus expenses 6,5% VAT & APA 30%
Free Wi-Fi
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT.
Relocation Fees:
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.High Season (June 15th - Sept 15th): €69 000
Mid Season (May 1st - June 14th and Sept 16th - Oct 31st): €59 000
Low Season (rest months): €49 000
+ Plus expenses 6,5% VAT & APA 30%
Free Wi-Fi
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT.
Relocation Fees:
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Laptop
Printer
Fishing
Green Initiatives
Water Sports
Other Entertainment
One master cabin with walk in closet and thee double queen bed cabins all with private facilities and TV
Shower gel, shampoo, conditioner (Molton Brown)
Sunscreen provided
Hairdryers in each cabin
Washing machine/ dryer (light laundry)
Bathrobes and slippers for each guest
Master cabin with walk in closet
Fully Air conditioned
Wine cooler
BBQ on Flybridge
Hydraulic Swimming platform
Gym equipment: Yoga mat (5), Spin bicycle (veloergometer), TRX system, Sport bands, Dumbbell weights
Massage table
Denon sound system
Sat TV
Netflix
Crew
Captain
Chef
Chief Stewardess
Captain: Bozhidar Aleksov
Applies naval navigation training (completed in 2013) and weather analysis to keep passages controlled. Uses safety and first-aid training to keep onboard routines clear and safe.
- Bulgarian nationality
- Languages: Bulgarian, English, Russian
- Studied Naval Navigation; completed in 2013
- Safety and first aid training
Plans varied menus drawing on experience in Bulgaria and Italy, including molecular gastronomy. Keeps communication easy for mixed groups with service in multiple languages.
- Bulgarian nationality
- 10+ years culinary experience
- Cuisine background includes molecular gastronomy; worked in Bulgaria and Italy
- Achievements: 2nd place Bulgaria's best chef (2021); 1st place for best pasta
Runs interior operations with the structure of a former Housekeeping Supervisor (since 2018), keeping cabin turnover and day pacing organized. Supports smooth service for international groups using four working languages.
- Bulgarian nationality
- Languages: English, Russian, Spanish, Bulgarian
- Hospitality background: waiter and barwoman; Housekeeping Supervisor from 2018
Keeps cabins and guest areas to hotel standards based on four years of hotel housekeeping. Helps maintain clear day-to-day communication onboard in several languages.
- Bulgarian nationality; born in 1993
- 4 years experience as a hotel housekeeper
- Languages: Bulgarian, English, Spanish; basic Portuguese
Supports safe deck operations with technical experience from cruise ships and shipyards. Adds structured happy-hour service with cocktails and snacks, plus wine knowledge.
- Bulgarian nationality
- Worked on cruise ships; technical support experience in multiple shipyards
- Languages: Bulgarian, English, Russian, Greek
Menu
- Cereal Station
- Juice Station – chilled fresh juice
- Coffee Station
- Selection of Teas
- Fresh Seasonal Fruits – with yogurt & honey
- Toast Station
- Waffles – assorted condiments
- Croissant Cake
- Scrambled Eggs and Boiled eggs
- Link sausage
- Choice of Smoked bacon
- Pork sausage
- Cold meat Platter
- Cheese Platter
- Pancakes
Day 1
- Salad – Green salad, strawberries, dried apricots, hard cheese, balsamic & olive
- Appetizer – Eggplant, tomato, mozzarella, basil, chickpeas, garlic & butter bruschetta
- Main Course – Lamb souvlaki, flat bread, bulgur, tzakiki, oregano, french fries
- Dessert – White chocolate, mandarine mousse
Day 2
- Salad – Cucumber, dill, broccoli, red onion, lemon, olive oil
- Appetizer – Sea urchin | truffle, white pepper, garlic butter, chives, brioche
- Main Course – Meat ball, cured mustard seeds, fennel, red radish, sweet potatoes
- Dessert – White chocolate & lime sorbet
Day 3
- Salad – Romano salad, dill, red onion, lemon, olive oil
- Appetizer – Shrimps, butter, capers, white wine, garlic, parsley
- Main Course – Fresh fish, buckwheat, green beans, red radish
- Dessert – Dark chocolate cake with orange
Day 4
- Salad – Mixed green salad, shrimps, red cabbage, lemon, olive oil
- Appetizer – Turbot, green peas, caviar, elderflower, lemon
- Main Course – Beef short ribs, demi glace, orzo, broccolini, daikon radish pickle
- Dessert – Milk chocolate, mascarpone, baklava, coffee
Day 5
- Salad – Roasted peppers, white cheese, spinach, arugula
- Appetizer – Tomato tartar, sardines, burrata
- Main Course – Beed burger, coleslaw, pickles, cheddar, onion, royal fries, miso mayo
- Dessert – Crème caramel, Frangelico
Day 6
- Salad – Fresh zucchini, carrots, olives
- Appetizer – Ceviche, saffron, salicorn, apple
- Main Course – Fresh fish, beluga lentils, black garlic mayo, spring onion
- Dessert – Watermelon, feta cheese, mint
Day 7
- Salad – Kale, tomatoes, cured egg yolk
- Appetizer – Salmon trout, tarama, leek, crispy shallots
- Main Course – Calamari, spinach, artichoke
- Dessert – Raspberries, marjoram, custard
Day 1
- Salad – Arugula, cherry tomatoes, anchovies, black pepper, lemon, sumac
- Appetizer – Green asparagus, peppers, lovage, panko, thyme
- Main Course – Grilled octopus, mashed potatoes, paprika, black sesame, parsley
- Dessert – Elderflower, Greek yoghurt, ice cream, lavender crunch
Day 2
- Salad – Lettuce, mint, dates, black pepper, white balsamic, olive oil
- Appetizer – Cheesy carrot sponge, cumin, lemon gel
- Main Course – Tsiladia, cod stew, tomatoes, onion, raisins, baked potatoes, horseradish
- Dessert – Salty caramel
Day 3
- Salad – Radicchio, honey mustard, pumpkin, lime
- Appetizer – White asparagus, poached egg, bruschetta, caviar
- Main Course – Squid confit in duck fat, sundried tomatoes, artichoke, olives, amaranth, salted lemon
- Dessert – Chestnut, black currant, sour cream
Day 4
- Salad – Endive, barley, spring onion, peach, feta
- Appetizer – Saganaki shrimp, bruschetta, arugula
- Main Course – Dover sole, mushrooms, black truffle, celeriac, beurre blanc
- Dessert – Compressed melon, basil, Porto wine sorbet
Day 5
- Salad – Greek salad, smoked duck breast
- Appetizer – Cauliflower, harissa, pancetta, black pepper
- Main Course – Grilled bearded umbrine, Brussel sprouts, pistachios, chimichurri
- Dessert – Margarita semifreddo
Day 6
- Salad – Beetroot, dilli parsley, pecan
- Appetizer – Lobster, tagliatelle, tomato, coriander, kefir
- Main Course – Duck leg, polenta, goat cheese, monk’s bread, Xinomauro (red wine) sauce
- Dessert – Geranium, dark chocolate cake
Day 7
- Salad – Beetroot, dill, purslane, pecan
- Appetizer – Surf & turf, scampi, skirt, pepperoni, parsley
- Main Course – Fresh fish, carrot pure, artichoke, salicorn, sundried tomatoes, red onion, basil
- Dessert – Lemon balm, raisins, tart
- New York cheesecake
- Fruit tart – with crème Chantilly
- Chocolate mousse – with coffee cream
- Rice pudding – with white chocolate and saffron
- Cherry pie
- Apple crumble – with rum and raisins
- Toffee cheesecake
- Brownie – with miso caramel
- Chocolate gateaux – with hazelnuts
- Coconut rice cakes
- Fruit salad – with champagne sauce
No dedicated snack items are listed in the provided menu.
Chef’s Style & Influences
Mediterranean-leaning menus with seafood, citrus, herbs, olive oil, and French-style sauces.
Reviews
Gallery
