ALTEYA Yacht Description
-
Seadoo Jet Ski and 2 Seabobs:
High-energy water toys for thrilling adventures, perfect for guests to explore the sea and dive around islands. Seabob is premium seascooter brand. -
Hydraulic Swim Platform:
Easy water access and tender launching, enhancing fun with water sports and seamless time in the water for all guests. -
Spacious Flybridge with Bar and Oversized Sunpads:
Expansive social area with dining and sunbathing, ideal for family time, cocktails, romance, and luxurious relaxation with sea views.
Start with the fun part: ALTEYA is a Sunreef 70 power cat with a full-beam bow lounge, huge flybridge bar/grill zone, and a hydraulic swim platform that drops you and the toys straight into the water. This is not a “sit quietly and read a brochure” boat – this is the “launch the jet ski, the two Seabobs, the SUPs, the kayak, the wakeboard and the towables, then come back for cocktails” platform.
Space hack: The 70ft catamaran footprint plus ~37ft beam is basically a small waterfront apartment, duplicated port and starboard. The aft cockpit and main salon merge into one semi-open social area, so your group of 8 isn’t scattered – you’re in one big indoor–outdoor zone with sunpads, dining and bar all in the same visual frame.
Sleep configuration for adults, not afterthoughts: Four equal queen cabins, all en-suite. One master + three VIPs = no one “loses” on cabins. 8 guests, 4 real bathrooms, 0 bunks, 0 sofa beds, 0 negotiation drama.
Toy warehouse, not just a swim ladder: The aft garage and hydraulic platform carry a Golden Line tender with 100HP, SeaDoo jet ski, 2 x Seabobs, SUPs, kayak, adult waterskis, wakeboard, towables, snorkeling and fishing gear. Translation: if someone is “bored” on ALTEYA, that’s a user error.
Hardware & comfort stack: Launched 2022, full air conditioning, Wi‑Fi, AV, hydraulic swim platform, plus a fitness corner (spin bike, TRX, dumbbells, bands, yoga mats) for people who like to suffer a little before dessert. Speaking of which, the chef’s menu runs from Eggs Royale with caviar to lobster Thermidor and proper steak – this is not a “pasta and hope” galley.
Crew as operating system: Up to 5 professional crew run the boat, toys, service and cuisine so you don’t have to think about anything more complex than “flybridge or foredeck?” ALTEYA is built to do one thing well: make an 8‑person charter feel like you borrowed a private floating villa that just happens to hit 14 knots.
Accommodation
4 Queen cabins all with private facilities with TVShower 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
What is the cabin arrangement of ALTEYA?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Suite | Queen bed | Private en-suite bathroom with shower | Fully air conditioned |
| VIP Cabin 1 | Queen bed | Private en-suite bathroom with shower | Fully air conditioned |
| VIP Cabin 2 | Queen bed | Private en-suite bathroom with shower | Fully air conditioned |
| VIP Cabin 3 | Queen bed | Private en-suite bathroom with shower | Fully air conditioned |
ALTEYA
-
Weekly price: €49,000 - €69,000
Low Season | High Season
- Length: 69'
- # 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
Related Videos
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
| Toy | description |
|---|---|
| GRAND Golden Line G500 tender | 5.0m GRAND Golden Line G500 tender with 100 HP Yamaha for guest transfers and towing toys. |
| Jet ski Sea-Doo | 1 x Sea-Doo jet ski for powered fun on the water. |
| Seabobs | 2 x Seabobs for powered surface and underwater scootering. |
| Paddleboards (SUP) | 2 x stand-up paddleboards for paddling and exploring. |
| Kayak | 1 x kayak for casual paddling. |
| Water skis (adult) | Adult water skis for towing behind the tender. |
| Water skis (adult & children) | Water skis for adults and children for family towing fun. |
| Towable tube (seated) | Seated towable tube for 2 guests for rides behind the tender. |
| Towable 3-seater | 3-seater towable for group rides behind the tender. |
| Towables (general) | Towable inflatables for fun rides behind the tender. |
| Wakeboard | Wakeboard for riding behind the tender. |
| Beach games | Beach games for activities on the shore. |
| Fishing gear | Fishing gear for recreational angling. |
| Snorkeling gear | Snorkeling gear for guests. |
| Snorkelling Equipment | Snorkelling equipment for exploring underwater. |
Other Entertainment
4 Queen cabins all with private facilities with 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
Denon sound system
Sat TV
Netflix
Yoga mat (5), Spin bicycle (veloergometer), TRX system, Sport bands, Dumbbell weights, massage table
Crew
Captain
Chief Stewardess
Stewardess
Captain: Bozhidar Aleksov
Vladimir runs Alteya like a tight, calm ship – deep commercial-sea mileage, sharp weather calls, and guest safety locked in without killing the fun.• Naval Navigation studies completed 2013, Bulgaria
• Progressed from deck cadet to 2nd officer on container and cargo ships
• Extensive safety and first-aid training, strong heavy-weather experience
• Languages: Bulgarian, English, basic German
• Over 10 years professional culinary experience in Bulgaria and Italy
• Specialised skills including molecular gastronomy
• Ranked 2nd in Bulgaria’s Best Chef 2021; 1st place award for best pasta
• Languages: Bulgarian, Russian, English, German
• Hospitality background including Housekeeping Supervisor from 2018
• Extensive front-of-house experience (waiter and barwoman roles)
• Manages onboard service operations and housekeeping standards
• Languages: English, Russian, Spanish, Bulgarian
• Four years hotel housekeeping experience before yachting
• Bachelor’s degree with focus in Choreography and Contemporary Dance Theatre
• Strong background in high-standard room care and guest-facing roles
• Languages: Bulgarian, English, Spanish; basic Portuguese
Bozi knows the sea and the hardware cold, then flips to bartender mode at Happy Hour, loading the deck with easy conversation and sharp cocktails.• Born 1974 on the Black Sea coast; lifelong connection to the sea
• Professional experience on multiple cruise ships
• Technical support background in several shipyards
• Languages: Bulgarian, English, Russian, Greek
Menu
- Classic English breakfast
- Crispy bacon and scrambled eggs
- French toast with vanilla sauce and blueberries
- Eggs Benedict
- Eggs Royale with caviar, asparagus and salmon
- Overnight Mokka oats with coconut milk
- Porridge served with raisins and banana
- Eggs and fries
- Fresh fruits selection
- Pancakes with bacon and maple syrup
- Crepes “Suzette” prepared table side
- Granola with dried fruits and honey
- Avocado, cottage cheese and honey toast
- “Power up” bowl with avocado, boiled egg, quinoa, dates and figs
- Greek yogurt with fresh raspberries and strawberries
Sample Daily Lunch Menus
Day 1
- Salad: Green salad, strawberries, dried apricots, hard cheese, balsamic & olive oil
- Appetizer: Eggplant, tomato, mozzarella, basil, chickpeas, garlic & butter bruschetta
- Main: Lamb souvlaki, flat bread, bulgur, tzatziki, 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: Meatballs, 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: 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: 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: Beef 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: 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: Calamari, spinach, artichoke
- Dessert: Raspberries, marjoram, custard
Additional Lunch-Friendly Dishes
Salads
- Caprese salad
- Tuna salad
- Mixed green salad with shrimps and octopus
- Burrata cheese salad with cherry tomatoes and basil dressing
- Insalata Mista
- Lemon-marinated eggplant with tomatoes and Feta
- Endives with pears, walnuts and blue cheese dressing
- Roasted vegetables with Parma ham, balsamic reduction and parmesan
- Lobster salad with corn and French dressing
- Marinated beetroot salad with chives and sour cream dressing
- Caesar salad with shrimps
- Mixed lettuce salad
- Niçoise salad with tuna and French beans
- Classic Greek salad
Light Starters
- Assorted bruschetta
- Prosciutto wrapped melon
- Artisan cold cuts board
- Crostini with foie gras and onion jam
- Crab meat with guacamole
- Tuna carpaccio with Parmigiano and olive oil
- Fresh mussels with wine and butter sauce
- Sautéed shrimp with Sambuca and garlic
- Shrimp skewers with mango salsa
- Grilled octopus with burrata and truffles
- Arancini with truffles and mozzarella cheese
- Beef albondigas (mini meatballs in spicy tomato sauce)
Sample Daily Dinner Menus
Day 1
- Salad: Arugula, cherry tomatoes, anchovies, black pepper, lemon, sumac
- Appetizer: Green asparagus, peppers, lovage, panko, thyme
- Main: 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: 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: 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: 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: Grilled bearded umbrine, Brussels sprouts, pistachios, chimichurri
- Dessert: Margarita semifreddo
Day 6
- Salad: Beetroot, dill, parsley, pecan
- Appetizer: Lobster, tagliatelle, tomato, coriander, kefir
- Main: Duck leg, polenta, goat cheese, monk’s bread, Xinomavro red wine sauce
- Dessert: Geranium dark chocolate cake
Day 7
- Salad: Beetroot, dill, purslane, pecan
- Appetizer: Surf & turf – scampi, skirt, pepperoni, parsley
- Main: Fresh fish, carrot purée, artichoke, salicorn, sundried tomatoes, red onion, basil
- Dessert: Lemon balm, raisins, tart
Signature Dinner Dishes
- Scallops and seafood mixed grill
- Lobster “Thermidor”
- Sea bass rolled in salmon mousse with carrot sauce
- Seafood mix Provençal style
- Paella “Marisco”
- Turbot fillets with citrus beurre-blanc sauce
- Turbot “Fish & Chips” with tartare sauce
- Shrimps hot pot
- Poached salmon with leek and light lemon cream sauce
- Beef fillet steak with grilled asparagus and pepper sauce
- Veal chops with mashed potatoes and Romesco sauce
- Lamb chops with ratatouille and truffled potato gratin
- Veal Saltimbocca with risotto
- Chicken Scaloppini in piccata sauce
- Chicken supreme with goat cheese and spinach, creamy parmesan polenta
- Beef medallions with gremolata and roasted peppers
- Seafood linguini
- Angel hair with truffle–mushroom sauce
- Penne a la formaggio
- Rigatoni bolognaise
- Tortellini Alfredo with mushrooms, garlic and lemon
- 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 and fruit salad with champagne sauce
Throughout the day, the chef can prepare light snacks such as:
- Assorted bruschetta and crostini
- Artisan cold cuts and cheese platters
- Prosciutto-wrapped melon
- Fresh fruit plates and yogurt
- Petit fours, mini cakes and daily sweet treats
Refined Mediterranean–European cuisine with modern techniques, strong seafood focus and elegant, produce-driven plating.
Reviews
