ALOIA 80 Yacht Description
Step aboard the NEW Fountaine Pajot 80 S/Y ALOIA 80 and experience the epitome of luxury in a catamaran. With its spacious flybridge offering an authentic ocean terrace and a forward cockpit with ample seating, this vessel is designed to provide the ultimate in relaxation and enjoyment. Whether you want to feel the thrill of sailing or simply unwind on the decadent lounges and sunbathing beds, S/Y ALOIA 80 has it all.
Inside, you'll find a strikingly modern and incredibly spacious interior that exudes comfort and luxury at every turn. The yacht boasts a total of five cabins, including a lavish owner's suite, and four queen-sized cabins, all of which come with their own private bathrooms and a galley down. This ensures that every guest on board enjoys the utmost privacy and convenience.
Outdoors, the flybridge and forward deck provide plenty of space for sunbathing and relaxation, allowing you to soak up the sun while enjoying breathtaking views of the ocean. The aft cockpit is perfect for socializing with friends and family, as well as indulging in alfresco dining experiences that will leave you craving more.
Of course, no luxury experience is complete without a dedicated crew to cater to your every need. S/Y ALOIA 80 comes with a professional and attentive crew, including a captain, deck/stew, and chef, who are all eagerly waiting to spoil you and fufill your every wish. From exquisite cuisine to personalized itineraries, they will go above and beyond to ensure that your stay on board is nothing short of phenomenal.
When you step on board S/Y ALOIA 80, you can expect a relaxing and luxurious environment that is tailor-made for distinguished guests like yourself. It is a true testament to style, elegance, and the art of sailing, offering an experience that you will cherish for a lifetime.
Accommodation
One master cabin (Bed size 1,80 x 2,00 m) and four queen bed guest cabins (bed sizes 1,60 m x 2,00 m) all with private facilitiesWhat is the cabin arrangement of ALOIA 80?
- 1 Master cabin
- 4 VIP cabins
ALOIA 80
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Weekly price: €65,000 - €85,000
Low Season | High Season
- Length: 78'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 5
- Builder: Fountaine Pajot
- Consumption: 120 Litres/Hr
- Cruising Speed: 10
- Max. Speed: 12.5
- Built Year: 2024
- 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 ALOIA 80, the expected APA is 20% to 35% of the charter price (€13,000 - €22,750), making the charter cost €78,000 to €87,750. 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.
ALOIA 80 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 | 130,000EUR to 170,000EUR | 26,000EUR to 51,000EUR | 15,600EUR to 20,400EUR | 171,600EUR to 241,400EUR | Discounts outside the main season are common. | |
| 7 day charter | 65,000EUR to 85,000EUR | 13,000EUR to 25,500EUR | 7,800EUR to 10,200EUR | 85,800EUR to 120,700EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 32,500EUR to 42,500EUR | 6,500EUR to 12,750EUR | 3,900EUR to 5,100EUR | 42,900EUR to 60,350EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 65,000EUR / 6 * 3 days = 32,500EUR |
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: EUR65,000
High season rate: EUR85,000
High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters less than a week upon request. 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:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters less than a week upon request. 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:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* 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
Printer
Laptop
Fishing
Green Initiatives
Water Sports
Other Entertainment
Shower gel, shampoo, conditioner, body lotion (Apivita)
Sunscreen provided
Hairdryer (3)
Iron (1)
Washing machine/ dryer (light laundry)
Bathrobes for each guest
Pillows (4 on each bed)
Gym equipment: Yoga mats, weights
Barbecue
two wet bars (fore deck and fly bridge)
Jacuzzi on foredeck
Two side cockpits with opening wings,
A Beach Club that’s 100% overlooking the sea to make the most of the anchorages
Filtration System for Purified Water (mineral & sparkling water)
Silent night capability
Fusion sound system
Crew
Chef
Deckhand
Captain: George Benis
Deep local knowledge of the Aegean and Ionian helps with moorings and day planning in Greece. Licensed to Master of Yachts 200GT with STCW and medical certificate for structured onboard safety.
- Greek-Itlian nationality
- Languages: English, Greek, Russian, Ukrainian
- Licenses/certifications: Master of Yachts 200GT, STCW, Medical certificate
- Previous yachts: Miracola, Minerva, Moonlight II
Trained in fine dining with focused seminars in seafood, fresh pasta, Greek delicacies, bread baking, and high-end gastronomy. Recent yacht-chef seasons on a 23m motor yacht support consistent timing for lunch and dinner service onboard.
- Greek nationality
- Graduate of Le Monde Institute of Hotel and Tourism Studies
- Specialized seminars: seafood, fresh pasta, Greek delicacies, bread baking, carving art, high-end gastronomy
- Chef aboard M/Y MY WAY (23m) in 2023 and 2024
Runs the interior with structured service built on formal restaurant training, keeping cabins and common areas on schedule. Handles provisioning and guest-oriented detailing to keep day-to-day logistics controlled.
- Born in 1989
- Master of Restaurant service (maritime college)
- Skills: table setting decoration, housekeeping, flower arrangement, basic cocktail making, provisioning
- Previous yachts: S/Y Plan B, M/Y Tueq, M/Y Turama
Supports food and beverage service with precise table setups and paced delivery for each meal. Also acts as a skipper with extensive Ionian Sea hours for safe day sailing.
- Role onboard: Steward-Deckhand (food and beverage service)
- Skipper with 600+ hours sailing the Ionian Sea
Licensed for open sea and speedboat operations, supporting safe tender runs and deck operations. Handles core yacht operations and navigation support during cruising days.
- Born in 1993
- Licenses: Captain's License for Open Sea Vessels; Speed Boat Operator License (Greek, up to 24m)
- Basic training in Maritime Safety
- Languages: English, Greek
Menu
Starters
Greek selection with a variety of traditional flavors (fish roe creamed salad, aubergine dip, tzatziki salad) to dip with Kithira & Cretan islands rusks & crostini’s
Tomato mille Feuillet & “mastelo Chios white cheese," fresh mint, olive oil, & Greek pittas.
Santorini traditional tomato balls with fresh herbs & yogurt dip.
Smoked mackerel with “mauromatika bean salad, parsley, red onion, & chilly red peppers.
Octopus grilled & slow-cooked creamed fava bean with white onions & lemon aroma.
Langoustine & salmon tartar Napoleon with herbed avocado-tomato salad & savory crème fraîche.
Pepper crust seared sea bass fillet on celery “slow” salad with crispy red Zakynthos onions & citrus oil.
Shallow-fried baby shrimp from Simi Island on a bed of spicy tomato reduction, feta, thyme, & ouzo aroma.
Salads
Classic Greek salad
Mille Feuillet salad with baby greens, crumbled manouri cheese, toasted pinenuts, & sundried tomato vinaigrette.
Fresh arugula leaves & vine tomatoes with toasted almonds & balsamic vinaigrette.
Greek Nicoise salad with seasonal green beans, baby greens, hard-boiled eggs, sardines, olives, tuna, & lemon vinaigrette.
Seasonal green salad leaves with dried figs, fresh melon, toasted walnuts, & orange-soya vinaigrette. With or without parmesan flakes.
Pasta, risotto, & more
Bulgur risotto with sauté shrimps, zucchini, fresh herbs, & ouzo buttered sauce.
Barley Risotto with fresh seafood & tomato herbed sauce.
Risotto Negro with fried calamari & lemon dill sauce.
Spaghetti with vine cherry tomatoes, fresh basil leaves, & herbed olive oil sauce.
Tagliatele with sauté chicken, spring onion, garlic, & creamed soya.
Lobster linguine cooked in lobster juice & fresh tomatoe with herbs.
Seafood pasta with fruity di Mare, white wine, & light flavor of garlic.
Meat & Poultry
Grilled veal fillet with thyme-honey butter, served with cocountry-styleotato wedges.
Angus rib-eye grilled & asparagus raped with bacon. Served with merlot Greek wine sauce on the side.
Lamb fillet with grilled zucchini, sautéed vine tomatoes, & garlic cream with rosemary.
Pan-seared lamb chops with herbed crust served with seasonal green beans & warm crumble potato.
Chicken leg fillet broiled with feta & marjoram sauce. Served with bulgur salad.
Chicken breast tagliata with quinoa – wild rice salad, & yogurt vinaigrette.
Fish & Seafood
Sauté sea bass fillet with crayfish & Kalamata olive mash, served with creamy celery & dill sauce.
Grilled seabream fillet on smoked aubergine with herbed tomato sauce & red Zakynthos onions.
Broiled grouper on a bed of Briam sauce (oven-cooked vegetables with herbs). Served with bulgur-parsley salad.
Local fresh fish of the day. Broiled whole with its juices. Served with seasonal steamed vegetables & selection of sauces (lemon olive oil vinaigrette, chilly mayo, hollandaise sauce).
Lobster, langoustines, & king prawns platter with mango salad & avocado chilly dip.
Platter of steamed shellfish selections in dry white Santorini wine with chives, parsley, & spring onions. Served with grilled garlic bread & fresh butter.
Desserts
Lemon mille feuille with buttered filo crust & trimmed chilled chocolate.
Classic Tiramisu creamed.
Belgian chocolate tart with white chocolate mousse & fresh strawberries.
Traditional walnut pie with orange, cinnamon syrup, & vanilla ice cream.
Old but gold chocolate soufflé with pistachio ice cream.
Greek cheesecake with rusk biscuits & figs marmalade
Reviews
"I wanted to take a moment to personally thank you for what was truly an unforgettable journey aboard the Aloia. The yacht itself is absolutely stunning — spacious, impeccably maintained, and designed for comfort and relaxation. However, the real magic of our trip came from the exceptional crew who turned our voyage into a once-in-a-lifetime experience.
Captain Dimitris, Chef Stelios, Maryna, Foteini, and Konstantinos are, without a doubt, the finest crew we have ever had the pleasure of sailing with. Their professionalism, warmth, and attentiveness to every detail made us feel not only cared for but genuinely welcomed.
Each member of the crew brought something unique to the experience:
• Captain Dimitris guided our journey with the perfect blend of expertise, flexibility, and thoughtful care. He worked closely with us each day to ensure our itinerary was tailored to our interests and tastes.
• Chef Stelios is a culinary gem. Every single meal he prepared was outstanding — better than any we experienced off the boat, which says a lot! His creations were thoughtful, flavorful, and beautifully presented.
• Maryna and Foteini anticipated our every need with a quiet grace and constant kindness. They were truly a joy to be around and made us feel completely pampered.
• Konstantinos was ever-ready with the water toys and ensured everything on board ran smoothly. His energy and attention to detail didn’t go unnoticed.
We’ve chartered yachts in the past, but we’ve never encountered a crew so harmonious, hardworking, and genuinely invested in our enjoyment. The Aloia was always spotless, the cocktails were creative and delicious, and the atmosphere on board was one of joy and ease.
I hope you know how special this team is — they are what made this trip extraordinary. We left feeling grateful, refreshed, and already dreaming of returning"
