ALLURE 59 Yacht Description
Represented by DMA Yachting, the majestic charter yacht ALLURE 59 is a 61 ft sailing catamaran. ALLURE 59 spends the summer and winter season in Greece. She was completed by the well-known ship builder FOUNTAINE PAJOT in 2022. The spacious yacht layout features 5 cozy cabins and easily accommodates a maximum of 10 guests.
ALLURE 59 is offered primarily as a sailing catamaran. The central space of the yacht is the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and that's where the guests spend most of their time. The modern cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. Multiple portholes supply a sunny feeling, with the option for darkness and privacy.
The sailboat features 2 x 150 HP Onan engines and a generator.
Accommodation
5 queen bed cabins, all with en-suite facilities, galley downWhat is the cabin arrangement of ALLURE?
- 5 VIP cabins
ALLURE
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Weekly price: €24,900 - €36,000
Low Season | High Season
- Length: 61'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 3
- Builder: Fountaine Pajot
- Consumption: 25 Litres/Hr
- Cruising Speed: 7
- Max. Speed: 10
- 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 sailing catamaran like ALLURE, the expected APA is 20% to 35% of the charter price (€4,980 - €8,715), making the charter cost €29,880 to €33,615. 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.
ALLURE 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 | 49,800EUR to 72,000EUR | 9,960EUR to 21,600EUR | 5,976EUR to 8,640EUR | 65,736EUR to 102,240EUR | Discounts outside the main season are common. | |
| 7 day charter | 24,900EUR to 36,000EUR | 4,980EUR to 10,800EUR | 2,988EUR to 4,320EUR | 32,868EUR to 51,120EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 12,450EUR to 18,000EUR | 2,490EUR to 5,400EUR | 1,494EUR to 2,160EUR | 16,434EUR to 25,560EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 24,900EUR / 6 * 3 days = 12,450EUR |
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: EUR24,900
High season rate: EUR36,000
2025 RATE DETAILS
High Season (July-August) EURO 36000/week
Mid Season (June and Sept) EURO 31000/week
Low Season (Rest months) EURO 24900/week
Plus all expenses (V.A.T. 6,5% & APA 20%)
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
2025 RATE DETAILS
High Season (July-August) EURO 36000/week
Mid Season (June and Sept) EURO 31000/week
Low Season (Rest months) EURO 24900/week
Plus all expenses (V.A.T. 6,5% & APA 20%)
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
WiFi
Fishing
Green Initiatives
Water Sports
Other Entertainment
5 queen bed cabins all with private facilities (1,60 x 2,00)
Toiletries (shampoo, conditioner, body wash, My Roots)
Beach Towels
USB hookups in all cabins
Hairdryers in every cabin (5)
Iron
Nespresso machine
Tender lift
TV in Main Saloon
Fusion sound system
Crew Information
Captain
Chef
Deckhand/Steward
Captain: Adam Apostolopoulos
Captain: Adam Apostolopoulos
Adam was born and raised in Sweden in 1972.
He fell in love with open blue sailing as a teenager. It started as a sport and soon became a profession. Holder of the greek sailing license of the national sailing academy since 1993 and a sea man's book since 1989. Last updated his life-saving and fire-fighting appliances in 2019.
Adam has been sailing professionally on the Greek waters for more than fifteen years. He likes to say that “what amazes him the most is that no matter how many times you visit a Greek island you will always experience something different”... He enjoys listening and understanding the needs of each and every one of his guests. A great admirer of the Greek culture and spectacular sea scenery himself, he and his crew will do the best they can to show you the “other side” of the Greek islands.
Chef: Stathis Aggelis
A graduate of both Culinary Arts and Nutrition schools, Chef Stathis is a culinary expert with a passion for Mediterranean, International, and healthy cuisine. With over a decade of experience, including prestigious roles in luxury hotels and restaurants, he has honed his skills in creating exceptional dining experiences. Since 2019, Stathis has served as Head Chef, showcasing his expertise in crafting daily healthy meals and organizing special occasion menus. His background in nutrition allows him to create meals that are not only delicious but also nutritionally balanced. Known for his ability to work efficiently under pressure, Stathis brings a high level of responsibility and teamwork to the kitchen, consistently striving for excellence and continuous growth in his craft. His love for healthy cooking and commitment to quality ensures that every dish on board Allure is a memorable culinary experience.
Deckhand/Steward: Konstantinos Kakaris
With a wealth of maritime experience, Konstantinos Kakaris has successfully completed four yacht deliveries along the Atlantic Coast of France and has sailed countless miles throughout the picturesque waters of Greece. Currently embarking on his 6th season in the yachting industry, Konstantinos excels in extending a warm welcome to guests on board and guiding them through the enchanting Greek Islands.
His passion for the sailing life and dedicated time spent exploring the depths while Scuba diving infuse the atmosphere with energy, ensuring that everyone on board has a truly memorable experience. Konstantinos' love for the sea translates into an exceptional ability to create a vibrant and enjoyable environment for all guests.
Fluent in both Greek and English, Konstantinos communicates effortlessly, enhancing the overall guest experience and fostering a seamless connection throughout the voyage. Whether navigating the seas or sharing insights into the beauty of the Greek Islands, Konstantinos is dedicated to making each journey an unforgettable one.
Menu
Breakfast
Tea, herbal infusions, coffee, fresh juices, smoothies, various types of milk,
Bread and toast, Greek yogurt, cereals, fresh fruits, honey,
Jams, tahini, and other spreads, assorted cheeses and cold cuts,
Eggs in all styles, tomatoes, cucumber, avocado,
Pancakes, crepes, assorted viennoiserie,
Cakes, sweet and savory pies.
Day 1
Lunch
• Green bean salad with walnuts and lemon zest
• Stuffed vine leaves (dolmadakia yalantzi) with lemon sauce
• Braised beef in tomato sauce with orzo
Dinner
• Lettuce salad with pear and goat cheese
• Greek-style scrambled eggs (strapatsada) with fresh oregano and feta
• Grilled white grouper with white wine and caper sauce
Day 2
Lunch
• Lentil salad with pomegranate and orange vinaigrette
• Stuffed mushrooms with cheese and herbs
• Lemon-braised pork with roasted potatoes
Dinner
• Salad with xinomyzithra cheese, cherry tomatoes, and barley rusks
• Sautéed greens with lemon and garlic
• Shrimp saganaki with fresh tomato and feta
Day 3
Lunch
• Chickpea salad with onion and cumin
• Stuffed peppers with feta and herbs
• Rabbit stew (stifado) with mashed potatoes
Dinner
• Green salad with hazelnuts and yogurt dressing
• Baked giant beans with spinach and dill
• Grilled sea bream with lemon-olive oil sauce and chives
Day 4
Lunch
• Couscous salad with raisins and fresh herbs
• Traditional cheese pie with homemade phyllo
• Roasted lamb with yogurt and herbs
Dinner
• Greek salad
• Baked eggplants with tomato and goat cheese
• Dusky grouper with saffron sauce and wild rice
Day 5
Lunch
• Grilled vegetable salad with nuts
• Bulgur with raisins and almonds
• Pastitsio (Greek baked pasta with béchamel)
Dinner
• Salad with manouri cheese and toasted sesame
• Potato salad with vegetables, mint, feta, and lemon-olive oil dressing
• Fresh stuffed calamari with vegetables
Day 6
Lunch
• Beetroot salad with orange and Aegina pistachios
• Yellow split pea puree (fava) with caramelized onions
• Fried red mullet with white wine sauce
Dinner
• Arugula salad with peach and sunflower seeds
• Traditional zucchini and herb omelet (sfougato)
• Roasted chicken with savory herb and potatoes
Day 7
Lunch
• Cabbage and carrot salad (Polítiki)
• Zucchini fritters with yogurt
• Moussaka
Dinner
• Salad with barley rusks and feta
• Chickpea fritters with tomato sauce
• Grilled octopus with fava and capers
Desserts
Galaktoboureko, kataifi, walnut cake, honey loukoumades, semolina halva, rice
pudding with mastiha, fresh fruits, roasted figs with honey and yogurt, kataifi with
cream, chocolate mosaic with walnuts, yogurt mousse with nuts and honey,
honeycomb, crème brûlée.
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