I visited Astoria at the Poros yacht show and the standout for me was easily the chef, Nikola Statev. He’s got serious experience—fine dining background in Bulgaria and Germany, river cruises, and now fully in his element onboard. Big passion for seafood and fresh local ingredients, and he’s the kind of chef who actually loves tailoring menus—whether that means vegan, keto, or food allergy adjustments.
The yacht itself has a crisp, clean feel with a cohesive design—red theme, sailing-themed art, and very put-together. The crew prefers the Saronic Gulf and enjoy taking guests to more low-key, local spots away from the crowds. Smooth 8-knot cruising, super comfortable.
ASTORIA Yacht Description
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Two premium Seabobs for thrilling underwater exploration:
Guests can enjoy smooth, silent rides underwater, perfect for romantic or family adventures. -
Largest flybridge in its size category with bar & grill:
Spacious social hub with dining, sunpads, and lounges for cocktails and sunset gatherings. -
Hydraulic swim platform with sunbathing area:
Easy water access plus extra relaxation space right by the sea for all guests.
S/Y Astoria is a stunning Fountaine Pajot Samana 59, masterfully designed to offer the ultimate balance of luxury, space, and performance. With her impressive 30m² flybridge — the largest in her class — and beautifully proportioned living areas, she creates the perfect environment for both lively gatherings and peaceful moments of retreat.
Every inch of Astoria has been thoughtfully crafted to enhance comfort and style. Her expansive 27.5m² aft cockpit sets the stage for elegant alfresco dining and relaxed socializing, while the foredeck’s modular sunbathing stations provide a private haven for lounging and enjoying the sea breeze. The spectacular flybridge offers panoramic views and abundant space for sunbathing, dining, or enjoying sunset cocktails — a true open-air lounge that captures the spirit of luxury sailing. With her galley-up layout, Astoria features a bright, spacious main saloon that seamlessly connects to both the foredeck and aft deck, creating a natural flow between indoor and outdoor living. Every space has been designed to encourage connection while maintaining a sense of privacy and tranquility.
S/Y Astoria accommodates up to 10 guests in five luxurious cabins, including a generous master suite, beautifully appointed for relaxation and privacy and four elegant queen-bed cabins, each with its own private en-suite bathroom. Her stylish interior combines contemporary design with warm tones and natural light, offering a sophisticated yet welcoming atmosphere.
A professional crew of three — captain, hostess, and chef — delivers impeccable service, catering to every guest’s needs with enthusiasm and attention to detail. From expertly prepared meals to curated itineraries and watersport adventures, the Astoria experience is designed to delight.
For those seeking excitement on the water, Astoria offers a wide range of water toys and equipment, perfect for exploring, playing, and creating unforgettable memories. As a true performance catamaran, she delivers a smooth and exhilarating sailing experience — ideal for discovering the hidden gems of the Mediterranean in comfort and style.
Whether enjoying a tranquil sail, a family celebration, or a sunset over crystal-clear waters, S/Y Astoria promises the perfect blend of adventure, elegance, and relaxation — a sailing experience unlike any other.
Advertised by DMA Yachting, the impressive charter yacht ASTORIA is a 61 ft sailing catamaran. The most appealing features of ASTORIA are her generous space and interconnection with the sea. ASTORIA spends the summer and winter season in Greece. She was constructed by the ship builder Fountaine Pajot in 2021. The ingenious yacht layout features 5 cozy cabins and comfortably accommodates up to 10 guests.
ASTORIA is presented primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and that's where most of the meals are served. The tastefully decorated cabins are located in the 2 massive hulls. The cabins are located in the 2 massive hulls. Multiple portholes add to the feeling of connection with the discovered environment.
The sailboat features 2 x VOLVO PENTA 150hp 17 kW 220V 50HZ ONAN engines and a generator.
Accommodation
One master cabin with en suite bathroom and 4 queen bed cabins with private bathroomsWhat is the cabin arrangement of ASTORIA?
- 5 VIP cabins
ASTORIA
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Weekly price: €24,900 - €36,000
Low Season | High Season
- Length: 61'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 3
- Builder: Fountaine Pajot
- Consumption: 30 Litres/Hr
- Cruising Speed: 7
- Max. Speed: 9
- Built Year: 2021
- 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 ASTORIA, the expected APA is 20% to 35% of the charter price (€4,980 - €8,715), making the charter cost €29,880 to €33,615. 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.
ASTORIA 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 | 49,800EUR to 72,000EUR | 9,960EUR to 21,600EUR | 5,976EUR to 8,640EUR | 65,736EUR to 102,240EUR | Discounts outside the main season are common. | |
| 7 day charter | 24,900EUR to 36,000EUR | 4,980EUR to 10,800EUR | 2,988EUR to 4,320EUR | 32,868EUR to 51,120EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 12,450EUR to 18,000EUR | 2,490EUR to 5,400EUR | 1,494EUR to 2,160EUR | 16,434EUR to 25,560EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 24,900EUR / 6 * 3 days = 12,450EUR |
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: EUR24,900
High season rate: EUR36,000
Rates 2025
High Season (July/August): EURO 36000 + 12% VAT + APA of 20%
Mid Season (June and September): EURO 31000 + 12% VAT + APA 20%
Low Season (rest months): EURO 24900 + 12% VAT + APA 20%
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 55ft and up: Cyclades (1500 EUR + 12% VAT) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day + 12% VAT.Rates 2025
High Season (July/August): EURO 36000 + 12% VAT + APA of 20%
Mid Season (June and September): EURO 31000 + 12% VAT + APA 20%
Low Season (rest months): EURO 24900 + 12% VAT + APA 20%
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 55ft and up: Cyclades (1500 EUR + 12% VAT) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day + 12% VAT.
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Printer
Fishing
Green Initiatives
Water Sports
Other Entertainment
One master cabin with en suite bathroom and 4 double queen bed cabins with private bathrooms
Shower gel, hair conditioner, shampoo, body milk
Sunscreen provided
Hairdryers (5)
Iron (1)
Washing machine/ dryer (light laundry)
Pillows (4 each bed)
Kenyon electric grill in the kitchen module of the cockpit
Hot/ Cold water on 1 deck shower
Cockpit fridges 65L (2)
Icemaker (cockpit)
Fridge 65L on flying bridge
Combination locking safe
Wine cellar for 23 bottles
Filtration System for Purified Water (mineral & sparkling water)
2 TV's (1 saloon, 1 master cabin)
Audio & Video pack saloon (TV 50" - saloon & master cabin) TV system PAL & SECA
Bose sound system
Flybridge HiFi + 4 speakers
Crew
Captain
Chef
Stew/Deck
Captain: Alen Gochev
The captain runs a tight, Greek-based operation built around clear communication and local insight, so guests move through the islands fast and without friction.
- Nationality: Greek
- Year of birth: 1996
- Languages: English, Greek, Bulgarian, German (basic)
Nikola builds each menu like a precise campaign, locking in local seafood and clean flavors so every meal hits hard and feels tailored, not generic.
- Nationality: Bulgarian
- University of Economics (Varna) graduate, Industrial Business, 2016
- Professional background in 5-star restaurants in Bulgaria and Germany
- Previous yacht experience: Chef on S/Y ADARA and European river cruises
Robert brings fighter’s focus to guest service, keeping decks sharp, toys deployed, and every move on the water fast and controlled.
- Nationality: Bulgarian
- Year of birth: 1997
- Training at South Bulgarian Maritime Education Center toward skipper license (up to 40 GT)
- Nine-time national and two-time international boxing champion
Menu
- Coffee & Tea and Fresh juices
- Bread & toasts and croissants
- Milk and yogurt
- Cereals
- Cold cuts
- Cheese and spreads
- Vegetables
- Sausages, bacon
- Eggs all types – (fried, scrambled, boiled, poached)
- Honey, fresh fruits & local jams, and butter
- Pancakes
Sample from other menu:
- Eggs of your choice accompanied by crispy bacon, sausages, cheese, tomatoes, cucumbers, freshly baked bread, cream cheese, Bulgarian lyutenitsa, and more.
- Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
- Freshly squeezed orange and grapefruit juice
- Muesli
- Pancakes served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave, and more. A plate of sausages and cheeses, homemade lyutenitsa
- Fried French toast served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave, and more
- Bulgarian banitsa with white cheese
- Banana pancakes made with oatmeal
- French croissants with butter
- Hummus with baked bread
- Mediterranean Salad with crispy squids, parmesan, cherry tomatoes, quinoa and citrus dressing
- Fried zucchini with cream and garlic sauce
- Sea bream fillet with tomato salsa with capers and basil
Sample days' menus:
- Day 1: Mediterranean Salad with crispy squids, parmesan, cherry tomatoes, quinoa and citrus dressing
- Day 2: Salad with peeled pink tomatoes, roasted peppers, eggplant puree and arugula
- Day 2: Spicy King Prawns and baby calamari glazed with Pernod and marinara sauce
- Day 2: Salmon fillet with herbs de provence with lemon risotto and chips of parmesan
- Day 3: Caesar salad with smoked salmon and capers
- Day 3: Greek shrimps Saganaki with feta cheese
- Day 3: Risotto “Primavera” with spinach, asparagus and parsley oil
- Day 4: Fresh zucchini, cucumbers, carrots and nectarines salad with mint and lime dressing
- Day 4: Grilled Octopus with kimchi, goma wakame and citrus dressing
- Day 4: Risotto with octopus, shrimps, asparagus and baby spinach
- Day 5: Salad with arugula, baked pumpkin, blue cheese and roasted figs
- Day 5: Homemade Guacamole
- Day 5: French rack from Iberico breed with black truffle, grilled zucchini, baby carrots and potatoes parisienne
- Day 6: Fish cream soup with salmon and celery
- Day 6: Sea bass ceviche with bell peppers, avocado and grapefruit with citrus dressing
- Day 6: Spaghetti with seafood and tomato sauce with herbs
- Day 7: Burrata salad with basil pesto and dried apricots
- Day 7: Mussels Saint-Jacques with beurre blanc sauce with basil and lemon
- Day 7: Whole Fagri fish baked in Sea salt with grilled vegetables (brussel sprouts, carrots, zucchini and asparagus)
Other menu samples:
- Lettuce with cherry, parmesan, avocado, seeds and lemon dressing
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Salmon fillet served with homemade pea puree and hollandaise sauce
- Lemon sorbet
- Iceberg salad with baked goat cheese, pomegranate reduction sauce, apple and walnuts
- Beef steak with bruleed corn, stewed mushrooms, grilled vegetables and jus sauce
- Greek Salad
- Tzatziki sauce with garlic bread
- Lamb fillet with sauteed vegetables and black beluga lentils
- Green salad with fennel, avocado, arugula, baby spinach and grapefruit with citrus dressing
- King Prawns with sauteed cherry tomatoes, grilled red onion and pineapple chutney
- Sea bass fillet with sweet potato puree and asparagus rolls with prosciutto
- Beetroot salad with carrots, apple and pine nuts
- Artichoke Spread with Garlic Bread
- Baked chicken with celery cream, baby carrots and grilled cauliflower with cream sauce with shallot and white wine
- Grilled Eggplant & Zucchini Salad with cherry tomatoes and cucumbers
- Salmon tartare on guacamole canape, beetroot cream and micro greens
- Red Mullet fillet with potato cream with parsley oil and arugula
- French salad with tuna, leafy green salads, french beans and boiled egg
- Calamari filled with a mix of Cheeses and Ratatouille
- Trout pan fried fillet with homemade potato rosti and cream sauce
- Quinoa salad with avocado and balsamic dressing
- Foie gras with apple puree
- Roasted Duck Breast with shiitake mushrooms and olives
- Wellington beef tenderloin
- Stuffed hot peppers with Philadelphia cheese and yellow cheese wrapped in bacon and sliced with BBQ sauce
- Panna Cotta with strawberries and white chocolate
- Pistachio cheesecake with kadaif
- Chocolate brownie with berries Culli
- Chocolate souffle with salted caramel sauce
- Orange sorbet with saffron and honey
- Mascarpone cream with melon jam
- Creme Brule with white chocolate and fresh raspberries
- Chocolate souffle with a scoop of ice cream
- Chocolate mousse with fresh strawberries
- White cake with sliced almonds
- Cheesecake with blueberries
- Lindt chocolate cake
The chef’s style is influenced by fresh, local seafood and Mediterranean flavors, crafting artful risottos, pasta, and tailored dishes to delight all palates.
Reviews
