ALTEYA Yacht Description
ALTEYA yacht is a 70.00 ft long motor yacht catamaran and spends the summer and winter season in Greece. It was built by Sunreef Yachts in 2022. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.
The motor yacht features 2 x 850 HP Mann - Generator consumption - 5 litres /hour engines and a generator.
Accommodation
- 4 queen cabins- washer / dryer
- TV in all cabins
Cabin Breakdown
ALTEYA Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
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
108,000€
to
128,000€
21,600€ to
38,400€
12,960€ to 15,360€
142,560€ to 181,760€
Discounts outside the main season are common.
7 day charter
54,000€
to
64,000€
10,800€ to
19,200€
6,480€ to 7,680€
71,280€ to 90,880€
Standard charter rate, base for all calculations.
3 day charter
27,000€
to
32,000€
5,400€ to
9,600€
3,240€ to 3,840€
35,640€ to 45,440€
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
54,000€ / 6 * 3 days = 27,000€
1 day charter
9,000€
to
12,800€
1,800€ to
3,200€
1,080€ to 1,280€
11,880€ to 17,280€
Please inquire, the possibility/availability of a 1 day charter needs to be verified.
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 | 108,000€ to 128,000€ | 21,600€ to 38,400€ | 12,960€ to 15,360€ | 142,560€ to 181,760€ | Discounts outside the main season are common. | |
7 day charter | 54,000€ to 64,000€ | 10,800€ to 19,200€ | 6,480€ to 7,680€ | 71,280€ to 90,880€ | Standard charter rate, base for all calculations. | |
3 day charter | 27,000€ to 32,000€ | 5,400€ to 9,600€ | 3,240€ to 3,840€ | 35,640€ to 45,440€ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 54,000€ / 6 * 3 days = 27,000€ | |
1 day charter | 9,000€ to 12,800€ | 1,800€ to 3,200€ | 1,080€ to 1,280€ | 11,880€ to 17,280€ | Please inquire, the possibility/availability of a 1 day charter needs to be verified. |
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: €54,000
High season rate: €64,000
NEW 2022 Rates (EURO) GREECE
High Season (July-August) 64000/wk + all exp
Mid Season (June & September) 59000/wk + all exp
Low Season (rest months) 54000 + all exp
+ APA 30% + VAT 13%
2023 Rates (EURO) GREECE
High Season (July-August) 75000/wk + all exp
Mid Season (June & September) 65000/wk + all exp
Low Season (rest months) 55000 + all exp
+ APA 30% + VAT 13%
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.
Relocation Fees:
Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
NEW 2022 Rates (EURO) GREECE
High Season (July-August) 64000/wk + all exp
Mid Season (June & September) 59000/wk + all exp
Low Season (rest months) 54000 + all exp
+ APA 30% + VAT 13%
2023 Rates (EURO) GREECE
High Season (July-August) 75000/wk + all exp
Mid Season (June & September) 65000/wk + all exp
Low Season (rest months) 55000 + all exp
+ APA 30% + VAT 13%
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.
Relocation Fees:
Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Laptop
Printer
Fishing
Green Initiatives
Water Sports
Other Entertainment
- water maker 2 x 280 l/h
- gangway
- washing machine
- washer/ dryer machine
- A/C
- TV in saloon and all cabins
- Electrical Toilets
- Fridge
- Freezer
- Wine cellar
Crew
Crew Information
Stewardess
Deckhand
Captain: Tihomor Petkov
Captain - Tihomir Petkov-
Tihomir, known as Tisho, was born in Bulgaria in 1974. He holds his Bulgarian Mercantile Marine license- from here, he began his sailing career in 2013 in the Ionian Sea as a skipper onboard a private motor yacht. In 2016, he started to work as a captain on luxury catamarans. With thousands of nautical miles to his resume, he brings incredible experience to Alteya- offering his guests an exceptional charter and the perfect holiday.
During the winter, Tisho loves being back in Sofia with his wife and 2 beautiful daughters. He enjoys sailing, swimming, and a great day fishing. He has an engaging personality and professionalism that welcomes guests and creates an excellent environment for relaxation and fun. Tisho is eager to show guests the beauty of the Greek islands and for them to create lasting memories onboard Alteya.
Previous Yachts: ALYSSA, AMAYA, GYRFALCON
Languages: Bulgarian, English, and Russian
Chef - Evgeni Stoyanchev
Evgeni, born in 1990, is from Sofia, Bulgaria. During and after studying at the Sofia Professional High School of Tourism from 2004- 2009, he continued into the culinary arts. In 2007, he trained at Restaurant Skyline in Manheim, Germany and in 2008/2009 his training continued at the Grand Hotel Sofia, Bulgaria.
After completing his culinary training and exams, Evgeni began working in fine restaurants throughout Sofia. For several years, he was the chef onboard River Cruises. Currently, he is the Executive Chef and owner of a catering company specialising in large events in Sofia. In joining the crew of Alteya, Evgeni is excited to be back on the water. He loves creating exceptional dishes and looks forward to spoiling his charter guests and offering the very highest standards for their Greek holiday.
Languages: Bulgarian (native); English (conversational); German and Russian (basic)
Chief Stewardess: Alyona Romanova
Born in 1994 in Odessa, Ukraine, Alyona is very customer focused and with high standards at all times, with an enthusiastic and ambitious attitude, high volume experience, committed and determined. She is always flexible, approachable, cheerful and team player. Aloyna has completed her "Yacht Hospitality Course as a stewardess. She has worked on several yachts ranging from 24 to 35 meters.
Languages: English and Russian
2nd Stewardess - TBA
Deckhand: Tihomir Miroslavov Mihaylov
Tihomir was born in 1995 in Bulgaria. From 2014- 2018, he attended the Naval Academy ‘Nikola Yonkov Vaptsarov’ and graduated as a Navigational Officer. After graduation, he began his career as a deck cadet on a car carrier. In 2019, with his love of the sea and positive attitude, he started in the yachting world onboard a 86 foot motor yacht. Now joining Alteya as she begins her first season, Tihomir is looking forward to helping create the perfect charter experience for guests. When he has time off the yachts, Tihomir is very active and loves sports- football, basketball, volleyball, handball, and swimming.
Languages: Bulgarian (native); English (fluent); German (conversational)
Menu
1ST DAY
WELCOME APPETIZERS
Baby octopus with guacamole • Cherry tomatoes with baby mozzarella • Blue cheese with grapes Emmental cheese with strawberries • Smoked salmon mini bites with Philadelphia cream cheese Mix of (Charcuterie board with) cheese, salami and prosciutto • Fresh fruits
DINNER
Fresh ruccola with tuna tartar, quail eggs and capers, two kinds of sesame and orange reduction Asparagus with eggs and parmesan cheese • Seabass fillet with tomatoes, olives and capers Homemade profiteroles with crème brûlée, fresh fruits and white/dark chocolate
2ND DAY
BREAKFAST
Scrambled eggs with smoked salmon • Cheese, bacon and ham platter • Fresh vegetables Omelette • Pancakes • Fresh fruits • Assorted croissants
LUNCH
Classic Caprese salad with homemade pesto • Linguine with Shrimp and zucchini
Beef Rossini (Beef steak with goose liver and black truffle/ Filet mignon, foie gras, black truffle) Triple chocolate
DINNER
Shrimp salad with asparagus • Vitello tonnato • Chicken fillet with porcini and rosemary roasted potatoes Chocolate Flan with vanilla ice cream and orange peel marmalade
3RD DAY
BREAKFAST
Boiled eggs • Scrambled eggs • Cheese, bacon and ham platter • Fresh vegetables Ham and mushroom omelette • Pancakes • Fresh fruits • Assorted croissants
LUNCH
Mix of fresh salads with red quinoa • Zucchini and shrimp cream soup • Lamb chops with herbs and pecorino Deconstructed tiramisu
DINNER
Burrata cheese with cherry tomatoes, olives and capers with fresh basil • Zucchini carpaccio with ricotta cheese Sesame crusted Red Tuna Fillet with ruccola and fennel
Kiwi Lime Mojito Cheesecake
4TH DAY
BREAKFAST
Boiled eggs • Scrambled eggs • Cheese, bacon and ham platter • Fresh vegetables • Bacon omelette Apple Pancakes • Fresh fruits • Assorted croissants
LUNCH
Peeled tomatoes with ruccola, olives, honey dressing and flaky parmesan cheese
Sesame Crust Salmon Tartare with avocado-tapenade • Beef pepper steak with roasted rosemary potatoes Strawberry Terrine with cream sauce and caramelized walnuts (candied walnuts)
DINNER
Avocado with star anise poached pears, ruccola and Mirabeau cheese
Beef carpaccio with green beans and parmesan cheese • Aromatic crust skeletons Fillet with cherry tomatoes Panna Cotta with fresh fruits
5TH DAY
BREAKFAST
Boiled eggs • Traditional Bulgarian Mekici/Banica • Cheese, bacon and ham platter Fresh vegetables • Bacon omelette
Apple Pancakes • Fresh fruits • Assorted croissants
LUNCH
Leaf lettuce with pine nuts, cherry tomatoes and roasted (baked) goat cheese Kachuko Fish soup • Porcini Risotto with parmesan cheese
Blueberry Cheesecake
DINNER
Fresh Cucumber Radish salad with parsley and cherry tomatoes
Octopus Carpaccio with red onion jam and lime • Red Thai curry and Polenta Duck fillet with sheep cheese Red fruit raw vegan dessert
6TH DAY
BREAKFAST
Boiled eggs • Cheese, bacon and ham platter • Fresh vegetables • Bean toast • Eggs Benedict Apple Pancakes • Fresh fruits • Assorted croissants
LUNCH
Caesar salad
Minestrone soup • Chicken fillet with bread sauce and black truffle Forest fruits with crème brûlée emulsion and crispy caramel
DINNER
Zucchini Salad with spinach, sun-dried tomatoes and ratatouille vinaigrette Prosciutto-Wrapped Asparagus with Hollandaise • Saltimbocca alla Romana White Chocolate Yogurt Mousse With Red Fruits
Gallery



















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- wpcf_ac: Full
- wpcf_bbq: Yes
- wpcf_internet: Onboard WIFI
- wpcf_generator: Yes
- wpcf_engines: 2 x 850 HP Mann - Generator consumption - 5 litres /hour
- wpcf_year: 2022
- wpcf_builder: Sunreef Yachts
- wpcf_accommodation: - 4 queen cabins
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- TV in all cabins - currency: EUR
- yachtCurrencySymbol: €
- property_price: 54000
- mo_price: 54000
- wpcf_high_price: 64000
- wpcf_price_details: NEW 2022 Rates (EURO) GREECE High Season (July-August) 64000/wk + all exp Mid Season (June & September) 59000/wk + all exp Low Season (rest months) 54000 + all exp + APA 30% + VAT 13% 2023 Rates (EURO) GREECE High Season (July-August) 75000/wk + all exp Mid Season (June & September) 65000/wk + all exp Low Season (rest months) 55000 + all exp + APA 30% + VAT 13% 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. Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption * Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
- wpcf_crew: a:16:{s:4:"info";s:3337:"Captain - Tihomir Petkov-
Tihomir, known as Tisho, was born in Bulgaria in 1974. He holds his Bulgarian Mercantile Marine license- from here, he began his sailing career in 2013 in the Ionian Sea as a skipper onboard a private motor yacht. In 2016, he started to work as a captain on luxury catamarans. With thousands of nautical miles to his resume, he brings incredible experience to Alteya- offering his guests an exceptional charter and the perfect holiday.
During the winter, Tisho loves being back in Sofia with his wife and 2 beautiful daughters. He enjoys sailing, swimming, and a great day fishing. He has an engaging personality and professionalism that welcomes guests and creates an excellent environment for relaxation and fun. Tisho is eager to show guests the beauty of the Greek islands and for them to create lasting memories onboard Alteya.
Previous Yachts: ALYSSA, AMAYA, GYRFALCON
Languages: Bulgarian, English, and Russian
Chef - Evgeni Stoyanchev
Evgeni, born in 1990, is from Sofia, Bulgaria. During and after studying at the Sofia Professional High School of Tourism from 2004- 2009, he continued into the culinary arts. In 2007, he trained at Restaurant Skyline in Manheim, Germany and in 2008/2009 his training continued at the Grand Hotel Sofia, Bulgaria.
After completing his culinary training and exams, Evgeni began working in fine restaurants throughout Sofia. For several years, he was the chef onboard River Cruises. Currently, he is the Executive Chef and owner of a catering company specialising in large events in Sofia. In joining the crew of Alteya, Evgeni is excited to be back on the water. He loves creating exceptional dishes and looks forward to spoiling his charter guests and offering the very highest standards for their Greek holiday.
Languages: Bulgarian (native); English (conversational); German and Russian (basic)
Chief Stewardess: Alyona Romanova
Born in 1994 in Odessa, Ukraine, Alyona is very customer focused and with high standards at all times, with an enthusiastic and ambitious attitude, high volume experience, committed and determined. She is always flexible, approachable, cheerful and team player. Aloyna has completed her "Yacht Hospitality Course as a stewardess. She has worked on several yachts ranging from 24 to 35 meters.
Languages: English and Russian
2nd Stewardess - TBA
Deckhand: Tihomir Miroslavov Mihaylov
Tihomir was born in 1995 in Bulgaria. From 2014- 2018, he attended the Naval Academy ‘Nikola Yonkov Vaptsarov’ and graduated as a Navigational Officer. After graduation, he began his career as a deck cadet on a car carrier. In 2019, with his love of the sea and positive attitude, he started in the yachting world onboard a 86 foot motor yacht. Now joining Alteya as she begins her first season, Tihomir is looking forward to helping create the perfect charter experience for guests. When he has time off the yachts, Tihomir is very active and loves sports- football, basketball, volleyball, handball, and swimming.
Languages: Bulgarian (native); English (fluent); German (conversational)
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- wpcf_menu: <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">1ST DAY</span></p> <p style="text-align: center;"> </p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><strong>WELCOME APPETIZERS</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Baby octopus with guacamole • Cherry tomatoes with baby mozzarella • Blue cheese with grapes Emmental cheese with strawberries • Smoked salmon mini bites with Philadelphia cream cheese Mix of (Charcuterie board with) cheese, salami and prosciutto • Fresh fruits</span></p> <p style="text-align: center;"> </p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><strong>DINNER</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Fresh ruccola with tuna tartar, quail eggs and capers, two kinds of sesame and orange reduction Asparagus with eggs and parmesan cheese • Seabass fillet with tomatoes, olives and capers Homemade profiteroles with crème brûlée, fresh fruits and white/dark chocolate</span></p> <p style="text-align: center;"> </p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">2ND DAY</span></p> <p style="text-align: center;"> </p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><strong>BREAKFAST</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Scrambled eggs with smoked salmon • Cheese, bacon and ham platter • Fresh vegetables Omelette • Pancakes • Fresh fruits • Assorted croissants</span></p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><strong>LUNCH</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Classic Caprese salad with homemade pesto • Linguine with Shrimp and zucchini</span></p> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Beef Rossini (Beef steak with goose liver and black truffle/ Filet mignon, foie gras, black truffle) Triple chocolate</span></p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><strong>DINNER</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Shrimp salad with asparagus • Vitello tonnato • Chicken fillet with porcini and rosemary roasted potatoes Chocolate Flan with vanilla ice cream and orange peel marmalade</span></p> <p style="text-align: center;"> </p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">3RD DAY</span></p> <p style="text-align: center;"> </p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><strong>BREAKFAST</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Boiled eggs • Scrambled eggs • Cheese, bacon and ham platter • Fresh vegetables Ham and mushroom omelette • Pancakes • Fresh fruits • Assorted croissants</span></p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; 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font-size: 12pt;"><strong>DINNER</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Fresh ruccola with tuna tartar, quail eggs and capers, two kinds of sesame and orange reduction Asparagus with eggs and parmesan cheese • Seabass fillet with tomatoes, olives and capers Homemade profiteroles with crème brûlée, fresh fruits and white/dark chocolate</span></p> <p style="text-align: center;"> </p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">2ND DAY</span></p> <p style="text-align: center;"> </p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><strong>BREAKFAST</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Scrambled eggs with smoked salmon • Cheese, bacon and ham platter • Fresh vegetables Omelette • Pancakes • Fresh fruits • Assorted croissants</span></p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><strong>LUNCH</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Classic Caprese salad with homemade pesto • Linguine with Shrimp and zucchini</span></p> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Beef Rossini (Beef steak with goose liver and black truffle/ Filet mignon, foie gras, black truffle) Triple chocolate</span></p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><strong>DINNER</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Shrimp salad with asparagus • Vitello tonnato • Chicken fillet with porcini and rosemary roasted potatoes Chocolate Flan with vanilla ice cream and orange peel marmalade</span></p> <p style="text-align: center;"> </p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">3RD DAY</span></p> <p style="text-align: center;"> </p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><strong>BREAKFAST</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Boiled eggs • Scrambled eggs • Cheese, bacon and ham platter • Fresh vegetables Ham and mushroom omelette • Pancakes • Fresh fruits • Assorted croissants</span></p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><strong>LUNCH</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Mix of fresh salads with red quinoa • Zucchini and shrimp cream soup • Lamb chops with herbs and pecorino Deconstructed tiramisu</span></p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><strong>DINNER</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Burrata cheese with cherry tomatoes, olives and capers with fresh basil • Zucchini carpaccio with ricotta cheese Sesame crusted Red Tuna Fillet with ruccola and fennel</span></p> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Kiwi Lime Mojito Cheesecake</span></p> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><br />4TH DAY</span></p> <p style="text-align: center;"> </p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><strong>BREAKFAST</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Boiled eggs • Scrambled eggs • Cheese, bacon and ham platter • Fresh vegetables • Bacon omelette Apple Pancakes • Fresh fruits • Assorted croissants</span></p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><strong>LUNCH</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Peeled tomatoes with ruccola, olives, honey dressing and flaky parmesan cheese</span></p> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Sesame Crust Salmon Tartare with avocado-tapenade • Beef pepper steak with roasted rosemary potatoes Strawberry Terrine with cream sauce and caramelized walnuts (candied walnuts)</span></p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><strong>DINNER</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Avocado with star anise poached pears, ruccola and Mirabeau cheese</span></p> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Beef carpaccio with green beans and parmesan cheese • Aromatic crust skeletons Fillet with cherry tomatoes Panna Cotta with fresh fruits</span></p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">5TH DAY</span></p> <p style="text-align: center;"> </p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><strong>BREAKFAST</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Boiled eggs • Traditional Bulgarian Mekici/Banica • Cheese, bacon and ham platter Fresh vegetables • Bacon omelette</span></p> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Apple Pancakes • Fresh fruits • Assorted croissants</span></p> <h2 style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;"><strong>LUNCH</strong></span></h2> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; font-size: 12pt;">Leaf lettuce with pine nuts, cherry tomatoes and roasted (baked) goat cheese Kachuko Fish soup • Porcini Risotto with parmesan cheese</span></p> <p style="text-align: center;"><span style="font-family: arial, helvetica, sans-serif; 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Tihomir, known as Tisho, was born in Bulgaria in 1974. He holds his Bulgarian Mercantile Marine license- from here, he began his sailing career in 2013 in the Ionian Sea as a skipper onboard a private motor yacht. In 2016, he started to work as a captain on luxury catamarans. With thousands of nautical miles to his resume, he brings incredible experience to Alteya- offering his guests an exceptional charter and the perfect holiday.
During the winter, Tisho loves being back in Sofia with his wife and 2 beautiful daughters. He enjoys sailing, swimming, and a great day fishing. He has an engaging personality and professionalism that welcomes guests and creates an excellent environment for relaxation and fun. Tisho is eager to show guests the beauty of the Greek islands and for them to create lasting memories onboard Alteya.
Previous Yachts: ALYSSA, AMAYA, GYRFALCON
Languages: Bulgarian, English, and Russian
Chef - Evgeni Stoyanchev
Evgeni, born in 1990, is from Sofia, Bulgaria. During and after studying at the Sofia Professional High School of Tourism from 2004- 2009, he continued into the culinary arts. In 2007, he trained at Restaurant Skyline in Manheim, Germany and in 2008/2009 his training continued at the Grand Hotel Sofia, Bulgaria.
After completing his culinary training and exams, Evgeni began working in fine restaurants throughout Sofia. For several years, he was the chef onboard River Cruises. Currently, he is the Executive Chef and owner of a catering company specialising in large events in Sofia. In joining the crew of Alteya, Evgeni is excited to be back on the water. He loves creating exceptional dishes and looks forward to spoiling his charter guests and offering the very highest standards for their Greek holiday.
Languages: Bulgarian (native); English (conversational); German and Russian (basic)
Chief Stewardess: Alyona Romanova
Born in 1994 in Odessa, Ukraine, Alyona is very customer focused and with high standards at all times, with an enthusiastic and ambitious attitude, high volume experience, committed and determined. She is always flexible, approachable, cheerful and team player. Aloyna has completed her "Yacht Hospitality Course as a stewardess. She has worked on several yachts ranging from 24 to 35 meters.
Languages: English and Russian
2nd Stewardess - TBA
Deckhand: Tihomir Miroslavov Mihaylov
Tihomir was born in 1995 in Bulgaria. From 2014- 2018, he attended the Naval Academy ‘Nikola Yonkov Vaptsarov’ and graduated as a Navigational Officer. After graduation, he began his career as a deck cadet on a car carrier. In 2019, with his love of the sea and positive attitude, he started in the yachting world onboard a 86 foot motor yacht. Now joining Alteya as she begins her first season, Tihomir is looking forward to helping create the perfect charter experience for guests. When he has time off the yachts, Tihomir is very active and loves sports- football, basketball, volleyball, handball, and swimming.
Languages: Bulgarian (native); English (fluent); German (conversational)
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- helipad: No
- sailing_instructor:
- lengthm: 21.00 m
- consumption: 200
- consumption_units: Litres/Hr
- yachtRange:
- price_details: NEW 2022 Rates (EURO) GREECE High Season (July-August) 64000/wk + all exp Mid Season (June & September) 59000/wk + all exp Low Season (rest months) 54000 + all exp + APA 30% + VAT 13% 2023 Rates (EURO) GREECE High Season (July-August) 75000/wk + all exp Mid Season (June & September) 65000/wk + all exp Low Season (rest months) 55000 + all exp + APA 30% + VAT 13% 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. Relocation Fees: Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption * Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
- terms: Plus Expenses
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- flag: Greek
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