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.
Presented by DMA Yachting, the astonishing charter yacht ALOIA 80 is a 78 ft sailing catamaran featuring a jetski and a hot tub. The key elements of ALOIA 80 are her most appealing features and experienced crew. ALOIA 80 spends the summer and winter season in Greece. She was completed by the renowned boatbuilder Fountaine Pajot in 2024. The expansive yacht layout features 5 generous cabins and comfortably accommodates up to 10 guests.
ALOIA 80 is introduced 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 expansive, with a comfortable dining and seating area and usually it is where you, as a charter guest, spend most of your time. The immersive cabins are located in the 2 massive hulls. The cabins offer designer mattrace beds and feature ensuite bathrooms. Multiple portholes offer desirable views, while providing privacy if needed.
The sailboat features 2 X Cummins QSB 6.7 550 HP 1 x Kohler 20Kw 1 x Fisher Panda 20 Kw engines and a generator.
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)
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)
Fusion sound system
Crew
Captain
Chef
Chief Stewardess
Stewardess
Deckhand
Captain: Dimitrios Ntasis
Dimitris runs the yacht like he runs a racecourse, reading wind, traffic, and tiny harbor quirks so your days slide from hidden bays to tight-town moorings without friction. He’s calm, precise, and wired for VVIP service, turning complex passages and last‑minute plans into something that just works for you.
- Over 25 sailing medals across Optimist, Laser, Europe, Lightning, and 25ft classes from early youth competition.
- Lifelong experience sailing the Aegean and Ionian seas on family and professional vessels.
- Holds Master of Yachts 200GT, STCW, Medical Certificate, Security Awareness, Ships Cook training, and motorboat license (24m).
- Previous yachts include Miracola, Minerva, and Moonlight II, serving demanding VVIP clientele.
Stelios builds menus like a storyline, moving you from bright Greek flavors to sleek fine‑dining plates that still feel personal at sea. He works clean and quiet, adjusting instantly to your tastes so every meal lands sharp, fresh, and exactly on point.
- Graduate of Le Monde Institute of Hotel and Tourism Studies with specialized seminars in seafood, fresh pasta, Greek cuisine, bread baking, carving, and high‑end gastronomy.
- Chef aboard M/Y MY WAY (23m) in 2023 and 2024, serving high‑expectation charter guests.
- Background in renowned restaurants, luxury resorts, and private yachts with focus on tailored menus.
- Speaks Greek fluently with intermediate English; experienced working in international crews.
Maryna keeps the yacht running like a quiet machine—tables razor‑sharp, cabins flawless, service tight—so you just walk in and everything is already right. She spots what you want before you say it and folds it into the day without a ripple.
- Master of Restaurant Service from maritime college with training in table decoration, housekeeping, flower arrangement, and basic cocktail preparation.
- Experienced in high‑detail, guest‑oriented service and interior detailing on large yachts.
- Previous yachts include S/Y Plan B, M/Y Tueq, and M/Y Turama.
Leonidas runs the service line tight—drinks cold, tables aligned, cabins checked—while staying easy to talk to and locked on your comfort. When the yacht shifts from lazy lunch to sunset party, he flips the space fast and clean.
- Specialized in luxury food & beverage service and guest relations for VIP yacht clients.
- More than 600 hours of sailing experience in the Ionian Sea as a skilled skipper.
Konstantinos runs the deck with quiet force—lines set, toys launched, tenders ready—so your swims, transfers, and beach runs stay smooth and on schedule. He keeps the operation safe and sharp while still making the whole thing feel relaxed.
- Holds Captain's License for Open Sea Vessels and Greek Speed Boat Operator License (up to 24m).
- Completed basic Maritime Safety training with skills in navigation and yacht operations.
- Fluent in Greek and English, experienced in guest service and cooking within maritime settings.
Menu
Variety of milks (almond, soy, oat, coconut, classic)
Variety of juices (Orange, mix, apple, banana, pomegranate)
Pancakes, Donuts, Cakes
Variety of cereal
Variety of fruits
Variety of eggs (Boiled eggs, poached eggs, fried eggs, omelettes, scrambled eggs)
Traditional KAGIANA (Tomato, feta cheese, oregano)
Hot section (Bacon, sausages, mushrooms, fried potatoes)
Variety of breads
Spreads and jams (Strawberry, apricot, peach, pralines, peanut butter, maple syrup)
• Greek salad [tomato, cucumber, onion, pepper, fresh oregano, olives, capers]
• Steamed mussels [dill, parsley, leek, garlic, spring onion, wine, lemon juice]
• Tuna steak [carrot puree, sautéed spinach, asparagus]
Day 2
• Cretan Dakos [Traditional rusk, tomato, mizithra cheese, capers fresh oregano]
• Grilled octopus [yellow split peas *FAVA*, caramelized onions, hazelnut]
• Sea bream (Boiled vegetables, oil & lemon sauce)
Day 3
• Quinoa salad (Cherry tomato, red & yellow pepper, arugula, avocado, honey vinaigrette)
• Cheese croquettes (Marmalade tomato)
• Smoked trout with gnocchi
Day 4
• Caesar Salad (Baby gem, Parmesan, croutons, cherry tomato, shrimp tempura, Caesar sauce)
• Grilled squid (Ceviche tomato, tarama, chili, nduja oil)
• Greek traditional *BRIAM* (Potato, zucchini, eggplant, carrot, tomato sauce, fresh oregano)
Day 5
• Grilled vegetables Salad (Vegetables, *TSALAFOUTI* cream cheese, cherry tomato, carob rusk, honey vinaigrette)
• Chicken curry (Mushroom, mustard, creme)
• Chicken fillet (Sweet potato puree, sweet potato chips)
Day 6
• Rocket salad (Arugula, spring onion, dill, Parmesan, pine nut, sun-dried tomato)
• Carpaccio sea bass (Caviar, crispy onion, lime zest, gremolata trout, tarama)
• Sea bass Braised (Cannelloni, tomato, garlic, broccoli)
Day 7
• Buratta salad (Cherry tomato, strawberry, arugula, balsamic cream)
• Feta Baklava (Honey, hazelnut)
• Traditional Cretan Pasta *SKIOUFICHTA* (Sun-dried tomato, spinach, dill, creme, anthotiro cheese, cured pork leg)
• Grilled cheese salad [mesclun leaves, strawberries, cashews, cherry tomato, orange fillet, flakes graviera, honey vinaigrette]
• Lamb croquettes [ceviche tomato, spicy cheese cream, Bloody Mary juice]
• French cut lamb [baby gem, topinambour, fennel Demi]
• Brownies
Day 2
• Spinach pie salad (Dill, baby spinach, feta cheese, sesame, pie crust, spring onion)
• Shrimp ceviche (Strawberries, salami, avocado, chili, coriander, passion)
• Couscous Shrimp (BBQ shrimp, bisque, ouzo)
• Crème brûlée
Day 3
• Boiled seasonal Greens *HORTA* (Cucumber, melon, zucchini, pistachio, aromatic herbs, yuzu)
• Zucchini meatballs (Mousse feta cheese cream, cucumber water)
• Pork iberico (Celery root, tartare mango, green apple, rosemary jus)
• White chocolate mousse
Day 4
• Long snake bean Salad (Potato, chili, spring onion, cherry tomato, parsley dressing)
• Beef tartare *KEBAB* (Tacos, yoghurt soumak, pepper cream)
• Rib eye steak (Potatoes pont-neuf, bearnaise sauce)
• Panna cotta
Day 5
• Beetroot Salad (Red & yellow pepper, walnut, pear, goat cheese, walnut syrup)
• *KAKAVIA* (Fish soup aromatic with orange flavor)
• Sea bass (Beetroot puree, broccoli, horta)
• Lemon tart
Day 6
• Tomato salad (Cherry tomato, cucumber, smoked tomato juice, spring onion, carob rusk, tsalafouti)
• Feta cheese (Watermelon, avocado, bread tuil)
• Frumenty (Lamb fillet, *arseniko* cheese cream from Naxos, chicken skin)
• Moelleux chocolate
Day 7
• Nicoise salad (Baby gem, cherry tomato, beans, potato, egg, mackerel)
• Ancovy tempura (Cauliflower, pickled ginger, tarama)
• Scorpion fish (Horta, fish sauce, asparagus, foam turmeric)
• Deconstructed *GALAKTOMPOUREKO*
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"
