ALTEYA Yacht Description
M/Y Alteya, a superb Sunreef 70 Power, stands as a true masterpiece of modern yacht design, offering an extraordinary blend of space, elegance, and innovation for discerning guests exploring the Greek islands.
Her vast main deck saloon is a triumph of open-plan living, merging seamlessly with the aft cockpit to create a sweeping indoor–outdoor environment ideal for socializing, dining, and unwinding. Flooded with natural light from a large skylight, expansive panoramic glazing, and wide sliding doors, the saloon feels bright, airy, and intimately connected to the surrounding seascape. Every element of her interior is fully customizable, allowing for tailored layouts and finishes that elevate comfort and personalization to new heights.
Below deck, the generous hull volumes offer remarkable flexibility, with thoughtfully designed accommodations and storage solutions that make extended cruising effortless. At the bow, Alteya’s spacious terrace invites guests to relax in luxurious freestanding furniture or retreat to the wind-protected lounge — a serene sanctuary perfect for morning coffees, sunset cocktails, or quiet reading hours. The aft cockpit, situated just above water level, serves as a delightful alfresco dining area and a convenient hub for watersports, offering immediate access to her impressive selection of toys and PWCs.
Ascending to the flybridge reveals one of Alteya’s most exceptional features: an expansive, elevated deck designed for pure enjoyment. With abundant space for an outdoor bar, elegant dining area, and oversized sun pads, the flybridge provides panoramic views and an unrivalled atmosphere of relaxation and sophistication. Additionally, her innovative aft garage and hydraulic swim platform make storing and launching the tender effortless, ensuring smooth operations and maximizing guest comfort.
Accommodating 8 guests in four lavishly appointed ensuite cabins, Alteya promises restful nights and luxurious living throughout the journey. Her dedicated crew of 5 brings professionalism, warmth, and expertise to every charter. Guests benefit from a safety-focused captain with deep local knowledge, attentive hospitality staff trained to the highest standards, and a talented chef who crafts exquisite dishes inspired by Mediterranean flavors and fresh Greek produce.
For adventure seekers, Alteya boasts an extensive range of water toys, including a jet ski (for licensed operators), SeaBobs, paddleboards, snorkeling gear, and more — providing endless opportunities for excitement on the water.
Step aboard M/Y Alteya and embark on an unforgettable voyage through the Greek islands, where refined comfort, exceptional service, and world-class design come together to create a truly extraordinary cruising experience.
Accommodation
4 Queen cabins all with private facilities with TVShower gel, shampoo, conditioner (Molton Brown)
What is the cabin arrangement of ALTEYA?
- 4 VIP cabins
ALTEYA
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Weekly price: €49,000 - €69,000
Low Season | High Season
- Length: 70'
- # 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
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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 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
Other Entertainment
One master cabin with walk in closet and thee double queen bed cabins all with private facilities and 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
Hydraulic Swimming platform
Gym equipment: Yoga mat (5), Spin bicycle (veloergometer), TRX system, Sport bands, Dumbbell weights
Massage table
Denon sound system
Sat TV
Netflix
Crew
Captain
Chef
Chief Stewardess
Captain: Bozhidar Aleksov
Captain: Bozhidar Aleksov
Born in 1974 on the northern shores of the Black Sea, Captain Bozhidar “Bozi” Aleksov has carried a lifelong bond with the sea. His maritime journey began at an early age and has evolved into a distinguished career spanning decades. With extensive experience as a steward and deckhand on various cruise ships and a solid technical background working across multiple shipyards, Bozi has developed exceptional expertise in vessel operations, maintenance, and guest service. Transitioning into the charter industry, Bozi steadily advanced through the ranks—from deckhand to first mate, and eventually to skipper of smaller vessels. For the past three years, he has been an integral part of M/Y Alteya, the luxurious power catamaran where he has truly become the heart of the yacht. His meticulous care, dedication to safety, and warm hospitality have earned him the admiration of both guests and crew alike. Now, as he officially takes the helm, it feels only natural—an exciting new chapter built on years of skill, passion, and commitment.
Renowned for his approachable and engaging personality, Captain Bozi ensures that every guest enjoys a seamless and memorable experience on board. His deep knowledge of the sailing areas, combined with his adaptability and cultural awareness, allows him to craft journeys that are both safe and unforgettable. Fluent in Bulgarian, English, Russian, and Greek, Bozi connects effortlessly with guests from all corners of the world—making each voyage feel like a home away from home. Under his capable leadership, guests of Alteya can expect not only smooth sailing, but also heartfelt hospitality and lasting memories.
Chef: Noris Kasparian
Chef Noris Kasparian, the esteemed culinary mastermind aboard Alteya, brings a wealth of experience and a passion for gastronomy to the galley. With over a decade of culinary expertise, Noris embodies a steadfast commitment to excellence, continuously refining his skills and pushing the boundaries of his culinary craft. Proficient in various cuisines, including the intricate art of molecular gastronomy, Noris honed his talents in prestigious kitchens spanning Bulgaria and Italy. His culinary prowess has garnered him accolades, such as achieving the second-place ranking as Bulgaria's best chef in 2021 and earning first place for the best pasta dish, showcasing his exceptional talent and artistry in the kitchen. Fluent in English, German, Bulgarian, and Russian, Noris's multicultural background enriches his culinary repertoire, allowing him to create diverse and innovative dishes that cater to a wide range of tastes and preferences. His meticulous attention to detail, unwavering work ethic, and unwavering integrity underscore his dedication to delivering unparalleled gastronomic experiences aboard Alteya. With Noris at the helm of the galley, guests on board Alteya can expect a culinary journey filled with creativity, flavor, and sophistication. His passion for gastronomy, coupled with his exceptional talent and dedication to excellence, ensures that every dining experience is a true culinary delight that delights the senses and leaves a lasting impression on all who come aboard.
Chief Stewardess: Pavlina Karastoyanova
With a diverse skill set and a dedication to exceptional service, Pavlina Karastoyanova excels in her role as the Chief Stewardess on board Alteya. Having completed studies in Food and Beverage service and holding certification as a massage therapist, Pavlina brings a unique blend of hospitality expertise and wellness offerings to the yacht. Fluent in English, Greek, and Bulgarian, Pavlina effortlessly communicates with guests from various backgrounds, ensuring a personalized and welcoming experience on board. Her ability to speak multiple languages enhances guest interactions and fosters a warm and inclusive atmosphere throughout their charter. Pavlina's professional demeanor, coupled with her always-present smile and pleasant disposition, creates a delightful environment for guests to relax and enjoy their time on Alteya. Her attention to detail and commitment to excellence in hospitality, combined with her expertise in massage therapy, cater to guests' comfort and well-being throughout their voyage. In her role as Chief Stewardess, Pavlina Karastoyanova demonstrates a strong work ethic, exceptional service skills, and a genuine passion for creating memorable experiences for guests on board Alteya. Her professionalism, warmth, and skill set make her an invaluable member of the crew, dedicated to exceeding guest expectations and ensuring a luxurious and enjoyable yacht charter experience.
Stewardess: TBA
Deckhand: Ilias Roditis
Ilias Roditis is a seasoned maritime professional with over 12 years of extensive experience in both sailing yachts and motorboats, specializing in yacht charter operations, technical maintenance, and top-tier customer service. As a disciplined and dedicated individual, Ilias is highly reliable, detail-oriented, and thrives in a team-oriented environment. With a solid foundation in sailing procedures, yacht preparation, and troubleshooting, Ilias possesses a wealth of knowledge and practical skills that he seamlessly applies to his role as a Deckhand on board Alteya. His ability to think quickly on his feet and effectively solve problems ensures that operations run smoothly and guests are provided with a seamless and enjoyable experience. Ilias's commitment to excellence is reflected in his meticulous attention to detail and his proactive approach to maintaining the yacht's impeccable standards. His strong communication skills and collaborative mindset make him an indispensable asset to the crew, fostering a harmonious and efficient working environment. With a passion for the sea and a proven track record of success in the yachting industry, Ilias Roditis embodies professionalism, expertise, and a genuine dedication to delivering exceptional service on board Alteya.
Menu
On board Alteya, we want our guests to experience food as they would in a fine dining restaurant, while still feeling at home. We aim to deliver a Michelin-star experience, both in taste and presentation. From homemade breads and sourdough to exquisite desserts and handmade fresh pasta, and so much more, we bring the best produce from Greece and the highest-quality ingredients to your table throughout your stay with us. On board Alteya, you will be able to enjoy flavors from around the world, with a variety of cuisines, including molecular gastronomy.
For breakfast
Poached eggs with hollandaise, wasabi espuma, togarashi, gravlax, and a shrimp rillette on top of homemade bread, micro greens
Poached eggs over pulled slow-cooked beef, pecorino hollandaise, pickled shallots, and brioche
American pancakes with balsamic strawberry jam, hazelnut ganache, fresh wild berries, and chocolate rocks
Poached eggs over Thai avocado cream with tom yum pickled celery, goat cheese espuma, cucumber ribbons, marinated radishes, and sourdough
French toast made with brioche, vanilla and white chocolate mousse, pistachio crumble, and spicy hibiscus and sour cherry jam
French omelet with porcini, truffle cream, Parmigiano Reggiano cream, crispy leaf salad, and toasted sourdough
Creamy scrambled eggs with mascarpone cheese, gravlax, marinated onions, and fresh herbs
Sourdough sandwich with jamon iberico, Stracciatella cheese, pesto with pistachio, confit cherry tomatoes, marinated red peppers, and arugula
Sandwich with marinated sous vide chicken, crispy bacon, Gouda cheese, Emmental cheese, pickled cucumbers with mustard seeds, lettuce, fresh tomatoes, and homemade Japanese mayonnaise with yuzu and miso
Chorizo ragu with red peppers, zucchini, eggplant, cherry tomatoes, sunny-side-up eggs, Greek feta, and basil oil
Soups
Japanese dashi soup with kombu, katsobushi, nori, miso, duck leg, daikon, shitake, leeks, wakame, spicy chili oil, and enoki
Thai fish soup with coconut milk, shrimp bisque, kefir lime, lemon grass, ginger, red curry, tom yum paste, shrimp, local fish, leeks, mushrooms, carrots, and bamboo shoots
Lamb shank soup with chickpeas, yellow curry, ginger, almond milk, mint, spinach, spring onion, herb oil, light lemon yogurt, and oriental spices
Gazpacho with tomatoes, strawberries, watermelon, red onion, cucumber, basil, sherry vinegar, goat cheese, feta cheese “ice-cream”, and basil foam
Starters
Scallops’ ceviche, pickled papaya, mango and pineapple chutney, kumquat sauce, lemongrass foam, orange gel, and edible flowers
King crab rillette, radishes, cucumber, mascarpone cheese, dill oil, sea bass sashimi, lime gel, pickled celery, green apple and coconut sorbet
Foie gras terrine with hibiscus and red peppercorns, pickled blackberries, raspberry chips, Sichuan and strawberry gel, and cherry and red wine sorbet
Lobster and salmon tortellini, lobster bisque, saffron and pickled carrot foam
Octopus carpaccio, black sesame seeds dashi and nori espuma, kimchi gel, octopus and kimchi ragu, daikon radish and celery root cream
Shrimp terrine, calamari chips, squid ink, tomato foam, feta cheese “ice-cream”, chili oil, cherry tomato confit and candied basil
Beef tartare, egg yolk confit gel, wasabi “ice-cream”, oyster chips, pickled shallots, ponzu and miso vail, and katsubushi and nori tartlet
Salads
Lobster and shrimp salad with pickled mango, baby gem lettuce, pineapple, chili, yuzu and kefir lime dressing, cucumber ribbons, raisins and spring onion
Cured duck breast in a blend of oriental spices, pickled beetroot, cherry gel, hazelnuts, micro greens, mustard, mizuna green, black berries, beetroot chips , and blueberry gastric foam
Heirloom tomatoes, cashew, cheese “ice-cream”, cucumber, marinated green cherry tomatoes, red pepper chips, micro greens, edible flowers, red onion gel, and pistachio crumble
Burrata espuma, basil and tomato water vail, tomato tartare, marinated red peppers, red pepper glaze, powdered tomato and basil oil
Japanese marinate yellow fin tuna tartare, Thai avocado mousse, pickled shallots, daikon radish, wasabi greens, green apple gel, and cucumber ribbons
Calamari tagliatelle cooked in sous vide, shrimp espuma, fennel, and anchovies and capper foam
Main courses
Lobster tail, bisque custard with lobster, butternut squash cream with miso and maple syrup, pumpkin chips, pickled carrot, and orange bisque foam
Dover sole with scallop mousse sous vide, white asparagus espuma, and velouté made with mussels' broth with herb oil and salmon caviar
Quail with chicken mousse, chicken and quail demi glace with dark chocolate, foie gras and cognac, blackberry cream and pickled strawberries
Lamb sirloin with goat cheese and spinach farce cooked on sous vide, lamb tartare in pie tie, lamb demiglace, wasabi and yuzu hollandaise, and asparagus and mint
A modern version of Mousaka with pulled lamb croquette, smoked aubergine cream with miso, béchamel, crystal potato chips, and yoghurt and mascarpone cream
Gourmet fast food
A mix of Korean and Japanese fried chicken with a spicy and sweet Asian aioli
Black angus patty, marinated pulled pork, kimchi coleslaw, aged cheddar, homemade Japanese ketchup, and brioche bun
Crispy fish and chips made from Dover sole with a shrimp mousse inside and wasabi and lemongrass puree with tartar sauce
Desserts
Yuzu lemon curd, mango and white chocolate mousse, caramelized pineapple, smoked meringue and coconut ice cream with orange gel and lemon crisp
Tiramisu in a different way, mascarpone and amaretto mousse with vanilla merengue mousse in a chocolate shell in the form of a coffee bean, mocha espuma, coffee gel, and cacao sponge
Lavender and goat yoghurt ice-cream, merengue honeycomb, melon and chamomile mousse, white chocolate and Earl Grey ganache with lemon and honey gel
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