Sikinos 
Folegandros 
Iraklia 
Dhenoussa 
Koufonisia 
Methana 
Epidaurus 
Ermioni 
Aegina 
Agistri 
Levitha 
Patmos 
Leros 
Lipsi 
Nisyros 
Crete 
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7 day charter itinerary: Cyclades from Mykonos | Naxos – Amorgos – Santorini – Ios – Paros – Mykonos 
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Top 7 Day Cyclades Greece Yacht Charter Itinerary: Athens-Kea-Syros-Mykonos-Naxos-Santorini-Sifnos-Kithnos 
ALOIA Yacht Description
ALOIA yacht is a 67.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by FOUNTAINE PAJOT in 2020. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.
The sailboat features 2 x 300 HP Fischer Panda 6 KVA Onan 17 KVA engines .
Accommodation
One master cabin with queen size bed, 3 double cabins with queen size bed all with private facilitiesCabin Breakdown
King Cabins: 1
Queen Cabins: 3
ALOIA Yacht Details
67'
Length
8
Guests
4
Cabins
3
Crew
FOUNTAINE PAJOT
Built by
€29,500
- €39,500
Weekly price low-high season
20 Litres/Hr
Consumption
8
Cruising Speed
9
Max. Speed
ALOIA 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
59,000€
to
79,000€
11,800€ to
23,700€
7,080€ to 9,480€
77,880€ to 112,180€
Discounts outside the main season are common.
7 day charter
29,500€
to
39,500€
5,900€ to
11,850€
3,540€ to 4,740€
38,940€ to 56,090€
Standard charter rate, base for all calculations.
3 day charter
14,750€
to
19,750€
2,950€ to
5,925€
1,770€ to 2,370€
19,470€ to 28,045€
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
29,500€ / 6 * 3 days = 14,750€
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.
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 12%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 59,000€ to 79,000€ | 11,800€ to 23,700€ | 7,080€ to 9,480€ | 77,880€ to 112,180€ | Discounts outside the main season are common. | |
| 7 day charter | 29,500€ to 39,500€ | 5,900€ to 11,850€ | 3,540€ to 4,740€ | 38,940€ to 56,090€ | Standard charter rate, base for all calculations. | |
| 3 day charter | 14,750€ to 19,750€ | 2,950€ to 5,925€ | 1,770€ to 2,370€ | 19,470€ to 28,045€ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 29,500€ / 6 * 3 days = 14,750€ |
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: €29,500
High season rate: €39,500
RATES 2022
Period A (July-August) EURO 39500/week
Period B (June - Sept) EURO 37000/week
Period C (October - May) EURO 29500/week
+ VAT 13% + APA 20%
Free WiFi
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.
RATES 2022
Period A (July-August) EURO 39500/week
Period B (June - Sept) EURO 37000/week
Period C (October - May) EURO 29500/week
+ VAT 13% + APA 20%
Free WiFi
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.
Price Terms
Plus Expenses
Amenities
Salon Stereo:
Yes
Salon Tv:
Yes
Multimedia System:
Yes
Nude:
Inq
Crew Pets:
No
Bimini:
Yes
Special Diets:
Inq
Kosher:
No
Bbq:
Yes
Gay Charters:
Inq
YachtNudeCharters:
Inq
Hairdryers:
Yes
Crew Smokes:
Inq
Children Ok:
Yes
Specifications
Tube:
2
Guests:
8
Maxspeed:
9
Draft:
5.6
Cruising Speed:
8
Helipad:
Ac:
Ac Night:
Built:
2020
Cabins:
4
King:
1
Queen:
3
Double:
Single:
Twin:
Pullman:
Showers:
4
Basins:
Heads:
Electric Heads:
4
Jacuzzi:
Features
BBQ: Yes
AC: Full
Internet: Onboard WIFI
Cruising Speed: 8
Max Speed: 9
Layout
More Specifications
Flag:
VALETTA
Homeport:
Athens - Agios Kosmas
Resort Course:
Yacht Permit:
1
Yacht License:
1
Yacht Mca:
0
Yacht Insurance:
Diving Yacht offers Rendezvous Diving only
Communication:
WIFI Unlimited with very strong signal.
Air Compressor:
Not Onboard
Scuba On Board:
Yacht offers Rendezvous Diving only
Fishing
Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:
Green Initiatives
Green Initiative:
Reusable Bottles:
Other Green Efforts:
Water Sports
Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax:
2
Dinghy Hp:
60
Floating Mats:
1
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
1
Paddleboard:
2
Other Entertainment
1 x hairdryer
1 x iron
Washing machine/ dryer (light laundry)
Bathrobes
1 x big TV screen in the saloon
4 pillows for each bed
Toddler's life vests
Shampoo, shower gel, conditioner, body milk, hand soap
Crew
Crew Information
Captain
Chef
Captain: Vladimir Vangelov
Captain: Vladimir Vangelov
Vladimir is a highly experienced captain with thousand of sailing miles on his career around Europe and most specifically major sailing destinations like Croatia, Greece, Montenegro, and Turkey. Vladimir at the age of 47, speaks fluent English and has extensive sailing experience gained from various races in sailing class F18 and regattas all over Europe and more specifically in Bulgaria, Romania, France, and Turkey. His profile includes skippering experience in various boat types both (monohulls and multihulls). Furthermore, his lovely personality and great interpersonal skills have enabled him to captain on a commercial motor yacht for the last three years based in the South of France. In the meanwhile, for the last five years has been working as a technical advisor for several dealers of Lagoon and Jeanneau, providing him with all the extra technical marine expertise needed to make your voyage the least stressful possible. On top of everything, his parental experience being the dad of two lovely children make him the right captain for a family-type sailing vacation.
Chef: Panos Kyriazis
Panos was born in 1988 in our beautiful Thessaloniki. His love for cooking made him want to travel the world. Hence, he had a job opportunity to work as a chef in a luxury resort of Bansko of Bulgaria, he then traveled to Germany, first from the south (Stuttgart) up to the north (Hamburg), to the city of lights, Paris, and ended down to the exotic St. Barth in the Caribbean! Finally, he accomplished combining his love for the sea with his love for cooking like a chef on yachts.
He holds his Culinary diploma from IEK DELTA in Athens, he speaks fluent English, some german and he also holds a powerboat certificate.
In his free time, he enjoys traveling, of course, reading, relaxing with some good vibe music with a glass of good French wine!
Deckhand/ Steward: MARGARIT ANTONOV SALCHEV
TBA
Menu
Reviews
August 23, 2020
Nowak
August 15, 2020
Tamara
September 2021
.
September 2021
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July 2021
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Gallery
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4 x big inflatable donuts
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- Full
- Yes
- Onboard WIFI
- 2 x 300 HP Fischer Panda 6 KVA Onan 17 KVA
- 2020
- FOUNTAINE PAJOT
- One master cabin with queen size bed, 3 double cabins with queen size bed all with private facilities
- EUR
- €
- 29500
- 29500
- 39500
- RATES 2022 Period A (July-August) EURO 39500/week Period B (June - Sept) EURO 37000/week Period C (October - May) EURO 29500/week + VAT 13% + APA 20% Free WiFi 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.
- a:16:{s:4:"info";s:2006:"Captain: Vladimir Vangelov
Vladimir is a highly experienced captain with thousand of sailing miles on his career around Europe and most specifically major sailing destinations like Croatia, Greece, Montenegro, and Turkey. Vladimir at the age of 47, speaks fluent English and has extensive sailing experience gained from various races in sailing class F18 and regattas all over Europe and more specifically in Bulgaria, Romania, France, and Turkey. His profile includes skippering experience in various boat types both (monohulls and multihulls). Furthermore, his lovely personality and great interpersonal skills have enabled him to captain on a commercial motor yacht for the last three years based in the South of France. In the meanwhile, for the last five years has been working as a technical advisor for several dealers of Lagoon and Jeanneau, providing him with all the extra technical marine expertise needed to make your voyage the least stressful possible. On top of everything, his parental experience being the dad of two lovely children make him the right captain for a family-type sailing vacation.
Chef: Panos Kyriazis
Panos was born in 1988 in our beautiful Thessaloniki. His love for cooking made him want to travel the world. Hence, he had a job opportunity to work as a chef in a luxury resort of Bansko of Bulgaria, he then traveled to Germany, first from the south (Stuttgart) up to the north (Hamburg), to the city of lights, Paris, and ended down to the exotic St. Barth in the Caribbean! Finally, he accomplished combining his love for the sea with his love for cooking like a chef on yachts.
He holds his Culinary diploma from IEK DELTA in Athens, he speaks fluent English, some german and he also holds a powerboat certificate.
In his free time, he enjoys traveling, of course, reading, relaxing with some good vibe music with a glass of good French wine!
Deckhand/ Steward: MARGARIT ANTONOV SALCHEV
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- <p style="text-align: center;"><em><strong>BRΕΑKFAST</strong></em></p> <p style="text-align: center;"><em>Tea, infusions, coffee, fresh juices, smoothies, milk (different types), bread and toasts, croquet madame, Greek yogurt, cereals, fresh fruits, honey, local jams, tahini and other spreads, cheese and cold cuts (different types), eggs all types, avocados, pancakes, crepes, croissant different types, cakes</em></p> <p style="text-align: center;"><em><strong>DAY 1</strong></em></p> <p style="text-align: center;"><em><strong>LUNCH</strong></em></p> <p style="text-align: center;"><em>Stuffed cabbage with seafood mix and fresh herbs, sauce from almond milk, and caviar from passion fruit</em></p> <p style="text-align: center;"><em>Salad rocket with artichokes</em></p> <p style="text-align: center;"><em>Calamari sauté with fava from Santorini and vegetable spaghetti</em></p> <p style="text-align: center;"><em><strong>DINNER</strong></em></p> <p style="text-align: center;"><em>Greek salad</em></p> <p style="text-align: center;"><em>(cucumber, tomato cherry, onion, Greek olives, green peppers, kritamo, mousse, and soap from feta cheese) </em></p> <p style="text-align: center;"><em>Fish Carpaccio with Leche de Tigre</em></p> <p style="text-align: center;"><em>Seabass with spanakorizo sauce and Cuttlefish ink</em></p> <p style="text-align: center;"><em><strong>DAY 2</strong></em></p> <p style="text-align: center;"><em><strong>LUNCH</strong> </em></p> <p style="text-align: center;"><em>Mozzarella Burrata with tomato cherry and aromatic olive from fresh basil</em></p> <p style="text-align: center;"><em>Bruschetta with roasted peppers, rocket leaves, and parmesan flakes</em></p> <p style="text-align: center;"><em>Risotto a la vongole</em></p> <p style="text-align: center;"><em><strong>DINNER</strong></em></p> <p style="text-align: center;"><em>Salad Niçoise</em></p> <p style="text-align: center;"><em>Beef Tartar <strong>OR</strong> Foie gras with marmalade from fruit</em></p> <p style="text-align: center;"><em>Chicken fricassee</em></p> <p style="text-align: center;"><em><strong>DAY 3</strong></em></p> <p style="text-align: center;"><em><strong>LUNCH</strong></em></p> <p style="text-align: center;"><em>Traditional Spanish Salad melon with prosciutto</em></p> <p style="text-align: center;"><em>Gazpachos soup</em></p> <p style="text-align: center;"><em>Fresh Tuna fillet Vierge</em></p> <p style="text-align: center;"><em><strong> </strong></em></p> <p style="text-align: center;"><em><strong>DINNER</strong></em></p> <p style="text-align: center;"><em>Beef Carpaccio with rocket and parmesan flakes</em></p> <p style="text-align: center;"><em>Salad Sikora with sever cheese, apple red, pecan, tomato, and aioli sauce.</em></p> <p style="text-align: center;"><em>Iberic di bellota with pure and chips from sweet potato </em></p> <p style="text-align: center;"><em><strong>DAY 4</strong></em></p> <p style="text-align: center;"><em><strong>LUNCH </strong></em></p> <p style="text-align: center;"><em>Spring rolls with vegetable and chicken</em></p> <p style="text-align: center;"><em>Salat green beans</em></p> <p style="text-align: center;"><em>Ramen Bowl with noodles and shrimps</em></p> <p style="text-align: center;"><em><strong>DINNER</strong></em></p> <p style="text-align: center;"><em>Sushi Night</em></p> <p style="text-align: center;"><em>Salad mix</em></p> <p style="text-align: center;"><em><strong>DAY 5 </strong></em></p> <p style="text-align: center;"><em><strong>LUNCH</strong> </em></p> <p style="text-align: center;"><em>Athinaiki salad (baby potato, fresh vegetables, and fresh fish)</em></p> <p style="text-align: center;"><em>Tzatziki avocado</em></p> <p style="text-align: center;"><em>Fish fillet with green horta and sauce egg-lemon</em></p> <p style="text-align: center;"><em><strong>DINNER</strong></em></p> <p style="text-align: center;"><em>Green Mix salat with fried cheese and walnut</em></p> <p style="text-align: center;"><em>Taramas with cuttlefish ink</em></p> <p style="text-align: center;"><em>Lobster Pasta with fresh tomato sauce</em></p> <p style="text-align: center;"><em><strong>DAY 6 </strong></em></p> <p style="text-align: center;"><em><strong>LUNCH </strong></em></p> <p style="text-align: center;"><em>Tricolor beetroot with mousse from Greek yogurt and walnuts</em></p> <p style="text-align: center;"><em>Smoked eel with homemade hummus, capers leaves, and kritamo</em></p> <p style="text-align: center;"><em>Fresh fish fillet with pure from celery or eggplant</em></p> <p style="text-align: center;"><em><strong>DINNER</strong></em></p> <p style="text-align: center;"><em>Greek cheese Talagani in a crust sheet with honey and sesame</em></p> <p style="text-align: center;"><em>Traditional Crete Salad Dakos</em></p> <p style="text-align: center;"><em>Greek Moussaka (New style)</em></p> <p style="text-align: center;"><em><strong>DAY 7 </strong></em></p> <p style="text-align: center;"><em><strong>LUNCH</strong> </em></p> <p style="text-align: center;"><em>Lentils salat me tomato cherry and fresh herbs</em></p> <p style="text-align: center;"><em>Asparagus with Romesco sauce and crispy prosciutto</em></p> <p style="text-align: center;"><em>Stuffed Chicken ballotine with cream cheese, dried tomato, and fresh onion with polenta </em></p> <p style="text-align: center;"><em><strong>DINNER</strong></em></p> <p style="text-align: center;"><em>Crap salad with green apple, ginger and lemon juice and avocado cream.</em></p> <p style="text-align: center;"><em>Grilled zucchini with mozzarella and basil pesto</em></p> <p style="text-align: center;"><em>Fillet Rossini with foie gras</em></p> <p style="text-align: center;"><em><strong>DESSERTS</strong></em></p> <p style="text-align: center;"><em>Chocolate tart, Millefeuilles, Cheesecake, Brownies, Tiramisu, Banoffee tart, Fruit salad, Pavlova, crème Brule, Greek traditional desserts, Panna cotta, loukoumades (Greek doughnuts), Churros, Lemon tart, Torrijos</em></p> <p style="text-align: center;"><em>*If you have a food allergy or a special dietary requirement please inform the Chef.</em></p> <p style="text-align: center;"><em>*All kinds of Greek traditional plates can be cooked</em></p> <p style="text-align: center;"><em>*Fresh fish from local fishermen depends on the weather and the catch </em></p> <p style="text-align: center;"> </p> <p style="text-align: center;"> </p>
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Period A (July-August) EURO 39500/week
Period B (June - Sept) EURO 37000/week
Period C (October - May) EURO 29500/week
+ VAT 13% + APA 20%
Free WiFi
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.
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";s:16:"yachtCommunicate";s:40:"WIFI Unlimited with very strong signal. ";s:15:"yachtSummerArea";s:6:"Greece";s:15:"yachtWinterArea";s:6:"Greece";s:12:"yachtShowers";s:1:"4";s:15:"yachtWashBasins";s:1:"0";s:10:"yachtHeads";s:1:"0";s:18:"yachtElectricHeads";s:1:"4";s:14:"yachtTpInHeads";s:0:"";s:15:"yachtSampleMenu";s:10113:"<p style="text-align: center;"><em><strong>BRΕΑKFAST</strong></em></p> <p style="text-align: center;"><em>Tea, infusions, coffee, fresh juices, smoothies, milk (different types), bread and toasts, croquet madame, Greek yogurt, cereals, fresh fruits, honey, local jams, tahini and other spreads, cheese and cold cuts (different types), eggs all types, avocados, pancakes, crepes, croissant different types, cakes</em></p> <p style="text-align: center;"><em><strong>DAY 1</strong></em></p> <p style="text-align: center;"><em><strong>LUNCH</strong></em></p> <p style="text-align: center;"><em>Stuffed cabbage with seafood mix and fresh herbs, sauce from almond milk, and caviar from passion fruit</em></p> <p style="text-align: center;"><em>Salad rocket with artichokes</em></p> <p style="text-align: center;"><em>Calamari sauté with fava from Santorini and vegetable spaghetti</em></p> <p style="text-align: center;"><em><strong>DINNER</strong></em></p> <p style="text-align: center;"><em>Greek salad</em></p> <p style="text-align: center;"><em>(cucumber, tomato cherry, onion, Greek olives, green peppers, kritamo, mousse, and soap from feta cheese) </em></p> <p style="text-align: center;"><em>Fish Carpaccio with Leche de Tigre</em></p> <p style="text-align: center;"><em>Seabass with spanakorizo sauce and Cuttlefish ink</em></p> <p style="text-align: center;"><em><strong>DAY 2</strong></em></p> <p style="text-align: center;"><em><strong>LUNCH</strong> </em></p> <p style="text-align: center;"><em>Mozzarella Burrata with tomato cherry and aromatic olive from fresh basil</em></p> <p style="text-align: center;"><em>Bruschetta with roasted peppers, rocket leaves, and parmesan flakes</em></p> <p style="text-align: center;"><em>Risotto a la vongole</em></p> <p style="text-align: center;"><em><strong>DINNER</strong></em></p> <p style="text-align: center;"><em>Salad Niçoise</em></p> <p style="text-align: center;"><em>Beef Tartar <strong>OR</strong> Foie gras with marmalade from fruit</em></p> <p style="text-align: center;"><em>Chicken fricassee</em></p> <p style="text-align: center;"><em><strong>DAY 3</strong></em></p> <p style="text-align: center;"><em><strong>LUNCH</strong></em></p> <p style="text-align: center;"><em>Traditional Spanish Salad melon with prosciutto</em></p> <p style="text-align: center;"><em>Gazpachos soup</em></p> <p style="text-align: center;"><em>Fresh Tuna fillet Vierge</em></p> <p style="text-align: center;"><em><strong> </strong></em></p> <p style="text-align: center;"><em><strong>DINNER</strong></em></p> <p style="text-align: center;"><em>Beef Carpaccio with rocket and parmesan flakes</em></p> <p style="text-align: center;"><em>Salad Sikora with sever cheese, apple red, pecan, tomato, and aioli sauce.</em></p> <p style="text-align: center;"><em>Iberic di bellota with pure and chips from sweet potato </em></p> <p style="text-align: center;"><em><strong>DAY 4</strong></em></p> <p style="text-align: center;"><em><strong>LUNCH </strong></em></p> <p style="text-align: center;"><em>Spring rolls with vegetable and chicken</em></p> <p style="text-align: center;"><em>Salat green beans</em></p> <p style="text-align: center;"><em>Ramen Bowl with noodles and shrimps</em></p> <p style="text-align: center;"><em><strong>DINNER</strong></em></p> <p style="text-align: center;"><em>Sushi Night</em></p> <p style="text-align: center;"><em>Salad mix</em></p> <p style="text-align: center;"><em><strong>DAY 5 </strong></em></p> <p style="text-align: center;"><em><strong>LUNCH</strong> </em></p> <p style="text-align: center;"><em>Athinaiki salad (baby potato, fresh vegetables, and fresh fish)</em></p> <p style="text-align: center;"><em>Tzatziki avocado</em></p> <p style="text-align: center;"><em>Fish fillet with green horta and sauce egg-lemon</em></p> <p style="text-align: center;"><em><strong>DINNER</strong></em></p> <p style="text-align: center;"><em>Green Mix salat with fried cheese and walnut</em></p> <p style="text-align: center;"><em>Taramas with cuttlefish ink</em></p> <p style="text-align: center;"><em>Lobster Pasta with fresh tomato sauce</em></p> <p style="text-align: center;"><em><strong>DAY 6 </strong></em></p> <p style="text-align: center;"><em><strong>LUNCH </strong></em></p> <p style="text-align: center;"><em>Tricolor beetroot with mousse from Greek yogurt and walnuts</em></p> <p style="text-align: center;"><em>Smoked eel with homemade hummus, capers leaves, and kritamo</em></p> <p style="text-align: center;"><em>Fresh fish fillet with pure from celery or eggplant</em></p> <p style="text-align: center;"><em><strong>DINNER</strong></em></p> <p style="text-align: center;"><em>Greek cheese Talagani in a crust sheet with honey and sesame</em></p> <p style="text-align: center;"><em>Traditional Crete Salad Dakos</em></p> <p style="text-align: center;"><em>Greek Moussaka (New style)</em></p> <p style="text-align: center;"><em><strong>DAY 7 </strong></em></p> <p style="text-align: center;"><em><strong>LUNCH</strong> </em></p> <p style="text-align: center;"><em>Lentils salat me tomato cherry and fresh herbs</em></p> <p style="text-align: center;"><em>Asparagus with Romesco sauce and crispy prosciutto</em></p> <p style="text-align: center;"><em>Stuffed Chicken ballotine with cream cheese, dried tomato, and fresh onion with polenta </em></p> <p style="text-align: center;"><em><strong>DINNER</strong></em></p> <p style="text-align: center;"><em>Crap salad with green apple, ginger and lemon juice and avocado cream.</em></p> <p style="text-align: center;"><em>Grilled zucchini with mozzarella and basil pesto</em></p> <p style="text-align: center;"><em>Fillet Rossini with foie gras</em></p> <p style="text-align: center;"><em><strong>DESSERTS</strong></em></p> <p style="text-align: center;"><em>Chocolate tart, Millefeuilles, Cheesecake, Brownies, Tiramisu, Banoffee tart, Fruit salad, Pavlova, crème Brule, Greek traditional desserts, Panna cotta, loukoumades (Greek doughnuts), Churros, Lemon tart, Torrijos</em></p> <p style="text-align: center;"><em>*If you have a food allergy or a special dietary requirement please inform the Chef.</em></p> <p style="text-align: center;"><em>*All kinds of Greek traditional plates can be cooked</em></p> <p style="text-align: center;"><em>*Fresh fish from local fishermen depends on the weather and the catch </em></p> <p style="text-align: center;"> </p> <p style="text-align: center;"> 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Kyriazis";s:14:"yachtCrewTitle";s:4:"Chef";s:15:"yachtCrewNation";s:5:"Greek";s:15:"yachtCrewYrBorn";s:4:"1988";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:2006:"Captain: Vladimir Vangelov
Vladimir is a highly experienced captain with thousand of sailing miles on his career around Europe and most specifically major sailing destinations like Croatia, Greece, Montenegro, and Turkey. Vladimir at the age of 47, speaks fluent English and has extensive sailing experience gained from various races in sailing class F18 and regattas all over Europe and more specifically in Bulgaria, Romania, France, and Turkey. His profile includes skippering experience in various boat types both (monohulls and multihulls). Furthermore, his lovely personality and great interpersonal skills have enabled him to captain on a commercial motor yacht for the last three years based in the South of France. In the meanwhile, for the last five years has been working as a technical advisor for several dealers of Lagoon and Jeanneau, providing him with all the extra technical marine expertise needed to make your voyage the least stressful possible. On top of everything, his parental experience being the dad of two lovely children make him the right captain for a family-type sailing vacation.
Chef: Panos Kyriazis
Panos was born in 1988 in our beautiful Thessaloniki. His love for cooking made him want to travel the world. Hence, he had a job opportunity to work as a chef in a luxury resort of Bansko of Bulgaria, he then traveled to Germany, first from the south (Stuttgart) up to the north (Hamburg), to the city of lights, Paris, and ended down to the exotic St. Barth in the Caribbean! Finally, he accomplished combining his love for the sea with his love for cooking like a chef on yachts.
He holds his Culinary diploma from IEK DELTA in Athens, he speaks fluent English, some german and he also holds a powerboat certificate.
In his free time, he enjoys traveling, of course, reading, relaxing with some good vibe music with a glass of good French wine!
Deckhand/ Steward: MARGARIT ANTONOV SALCHEV
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- No
- Yes
- 20.00 m
- 20
- Litres/Hr
- RATES 2022 Period A (July-August) EURO 39500/week Period B (June - Sept) EURO 37000/week Period C (October - May) EURO 29500/week + VAT 13% + APA 20% Free WiFi 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.
- Plus Expenses
- 2
- http://www.cyabrochure.com/ebn/2395/pdhaX/6446/4
- Inq
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- VALETTA
- Bulgarian
- Greek
- 1
- Yacht offers Rendezvous Diving only
- 1656456539
-
Reviews
August 23, 2020Nowak![Photo 1]()
![Photo 2]()
![Photo 3]()
August 15, 2020Tamara![Photo 4]()
September 2021.![Photo 5]()
![Photo 6]()
![Photo 7]()
September 2021.![Photo 8]()
![Photo 9]()
![Photo 10]()
July 2021.![Photo 11]()
- 7
- 195
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- [email protected]
- FYLY YACHTING Ltd
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