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ASTORIA Yacht Description

ASTORIA yacht is a 61.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by Fountaine-Pajot in 2021. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.

The sailboat features 2 x VOLVO D3 150hp 17 kW 220V 50HZ Genset engines and a generator.

Accommodation

One master cabin with en suite bathroom and 4 queen bed cabins with private bathrooms

Cabin Breakdown

Queen Cabins: 5

ASTORIA Yacht Details

61'

Length

10

Guests

5

Cabins

3

Crew

Fountaine-Pajot

Built by

€24,900 - €34,800

Weekly price low-high season

25 Litres/Hr

Consumption

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 49,800€ to 69,600€ 9,960€ to 20,880€ 5,976€ to 8,352€ 65,736€ to 98,832€ Discounts outside the main season are common.
7 day charter 24,900€ to 34,800€ 4,980€ to 10,440€ 2,988€ to 4,176€ 32,868€ to 49,416€ Standard charter rate, base for all calculations.
3 day charter 12,450€ to 17,400€ 2,490€ to 5,220€ 1,494€ to 2,088€ 16,434€ to 24,708€ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
24,900€ / 6 * 3 days = 12,450€

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: €24,900

High season rate: €34,800

Rates 2022
High Season (July/August): EURO 34800 + VAT + APA of 20%
Mid Season (June and September): EURO 28900 + VAT + APA 20%
Low Season (rest months): EURO 24900 + VAT + APA 20%
VAT 13%

Rates 2023
High Season (July/August): EURO 35000 + VAT + APA of 20%
Mid Season (June and September): EURO 30000 + VAT + APA 20%
Low Season (rest months): EURO 24900 + VAT + APA 20%
VAT 13%

WiFi 80EUR

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) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day. Rates 2022
High Season (July/August): EURO 34800 + VAT + APA of 20%
Mid Season (June and September): EURO 28900 + VAT + APA 20%
Low Season (rest months): EURO 24900 + VAT + APA 20%
VAT 13%

Rates 2023
High Season (July/August): EURO 35000 + VAT + APA of 20%
Mid Season (June and September): EURO 30000 + VAT + APA 20%
Low Season (rest months): EURO 24900 + VAT + APA 20%
VAT 13%

WiFi 80EUR

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) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.

Price Terms

Plus Expenses

ASTORIA Yacht Charter Locations

Summer Season

Winter Season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Number Dine In: Yes
Water Maker: 220L/H
Ice Maker: Yes
Sun Awning: No
Bimini: Yes
Special Diets: Inq
Kosher: No
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: No
Children Ok: Yes
Generator: 17 kW 220V 50HZ Genset
Inverter: 120A

Specifications

Tube:
Guests: 10
Draft: 5.41
Helipad:
Ac:
Ac Night:
Built: 2021
Cabins: 5
King:
Queen: 5
Double:
Single:
Twin:
Pullman:
Showers: 5
Basins:
Heads:
Electric Heads: 5
Jacuzzi:

Features

BBQ: Yes
AC: Full
Generator: 17 kW 220V 50HZ Genset

Layout

Layout of ASTORIA

More Specifications

Flag: Greek
Homeport: Marina Alimos
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Communication: Wifi Onboard
Printer
laptop
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax: 1
Dinghy Hp: 60
Floating Mats:
Dinghy Pax: 6
Swim Platform:
Water Skis Adult: 1
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear: 5
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board: 1
Paddleboard: 1

Other Entertainment

Audio & Video pack saloon ( TV 50") TV system PAL & SECA
Kenyon electric grill in the kitchen module of the cockpit
Hot/ Cold water on 1 deck shower
- Teak cockpit table extension
- 2 cockpit fridges 65L
- Icemaker (cockpit)
- Fridge 65L on flying bridge
- Combination locking safe
- Flybridge HiFi + 4 speakers
- Washing machine/ dryer (light laundry)
- Wine cellar for 23 bottles
- Safety equipment
- 5 hairdryers
- 1 iron
- 4 pillows for each bed
-Shower gel, shampoo, conditioner, body milk, hand soap
-Fans for each cabin
- 2 TV's (1 saloon, 1 master cabin)

Crew

Crew Information

Captain: Vladimir Petrov

Captain: Vladimir Petrov Petrov

Captain Vladimir was born in 1974 and is from Kazashko, Bulgaria. From 1986 to 1992, he studied at the Sports School Georgi Benkovski for his professional sailing license and then continued with additional courses for his Captain 40bt, 300 bt, 500bt, and 5th level Ship Navigation. Soon after, he continued his studies for a Bachelor Degree in Engineering and a Master’s of Law.

After 5 years as a criminal police officer, he followed his love for the sea and joined the yachting world. Along with working as a captain for 8 years, he has had years of experience in yacht services management. Vladimir is passionate about the sea and is a licensed SCUBA diver. He is happy to welcome guests onboard Astoria and offer an exceptional charter experience in the gorgeous Greek islands.

Languages: Bulgarian (native), English and Russian (conversational), Spanish (basic)

Chef: Hristo Nishev

Hristo, from Bulgaria, has a love of foods and creating spectacular dishes. After graduating with honors as an engineer in 2008 from the Professional School Penyo Penev, he turned his attention to cooking and becoming a chef. He began work in restaurants throughout Plovdiv and other areas of Bulgaria. From 2006- 2008, he attended Protur 95 for courses in Deputy Chef, Chef, and Head Chef; then in 2017, attended a Carving Course and Baker and Confectioner at the French Masters. Hristo loves various cultural cuisines – Greek, Spanish, Italian- and enjoys preparing themed dinners. He appreciates properly paired drinks with beautiful food that brings family and friends together. Hristo is excited to join Astoria and create an incredible charter experience for his guests. Outside of the kitchen (or galley), he enjoys cycling.

Languages: Bulgarian (native); English (fluent)

Deckhand/ Steward: SAMUIL ASENOV KOLAROV
Samuil, born in 1975, is from Varna, Bulgaria. He attended the High Professional School of Catering in Varna and graduated in 1994 with a Major of Cook, Bartender, and Waiter. After his military service was completed in 1997, he spent many years based in the United States. He began work in restaurants and then joined the yachting profession. Initially he worked on Celebrity and Oceania Cruises, and in 2007 he began his career on private yachts in the Mediterranean. Samuil works very well in all aspects of service and to offer guests the finest charter holiday. Along with sailing and the sea, Samuil loves to read and listen to music.

Languages: Bulgarian (native); English and Russian (fluent)

Menu

Day 1


Welcome drink


 Champagne with strawberries dipped in milk chocolate


Assortment of bruschettas with salmon sprinkled with caviar, prosciutto, concasse tomatoes, etc.


Plateau cheese selection (Camembert, Parmesan, white cheese, yellow cheese, etc.


Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)


Lunch


Lettuce with cherry, parmesan, avocado, seeds and lemon dressing


Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread


Salmon fillet served with homemade pea puree and hollandaise sauce


Lemon sorbet


Dinner


Classic Greek salad with marinated oregano and olive oil feta cheese and olives


Stuffed hot peppers with Philadelphia cheese and yellow cheese wrapped in bacon and sliced ​​with BBQ sauce,


Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia,  assortment of white and yellow cheeses, salami, olives served with freshly baked bread


Wellington beef tenderloin


Mascarpone cream with melon jam


 


Day 2


Breakfast


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


Lunch


Tomatoes with homemade kopuulo, cottage cheese and olive paste


Goose liver served with blueberry sauce and bruschettas


Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread


Fresh Greek fish selected from the fish market prepared in salt and served with butter garlic sauce


Tiramisu


Dinner


Shopska salad


Octopus with olives, fresh onions and concasse tomatoes


Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread


Pork tenderloin with crispy crust served with sauteed potatoes in mushrooms and mushroom sauce


Crembrule with white chocolate and fresh raspberries


 


Day 3


Breakfast


Pancakes served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.


Plate of sausages and cheeses, homemade lyutenitsa


Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)


Freshly squeezed orange and grapefruit juice


Muesli


Lunch


Tomato tartare with mozzarella and basil pesto


Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread


Duck Soup


Turkey roll with stewed spinach and cheese


Seasonal fruit


Dinner


Mixed green salads, with cucumber, dried tomatoes and walnuts


Tuna tartare


Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread


Marinated beef bon fillet confit with fluffy mashed potatoes with truffle oil


Chocolate souffle with a scoop of ice cream


 


Day 4


Breakfast


Fried French toast served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.


Plate of sausages and cheeses, homemade lyutenitsa


Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)


Freshly squeezed orange and grapefruit juice


Muesli


Lunch


Tomatoes with roasted herbal cheese drizzled with pesto cream


Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread


Mix of selected fresh BBQ meats from the local butcher's shop (chicken, pork, beef) served with BBQ corn and grilled seasonal vegetables


Lemon cheesecake


Dinner


Caesar salad with crispy squid


Homemade zucchini rolls with Philadelphia cream, served with crispy truffle bruschettas and milk herbal sauce


Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread


Crispy white fish served with sauteed potatoes and tartar sauce


Chocolate mousse with fresh strawberries


 


Day 5


Breakfast


Bulgarian banitsa with white cheese


Plate of sausages and cheeses, homemade lyutenitsa


Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)


Freshly squeezed orange and grapefruit juice


Muesli


Lunch


Mixed green salads with roasted goat cheese, strawberries and mix seeds


Cold summer zucchini soup sprinkled with fresh cheese


Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread


Schnitzels from pork bon fillet served with french fries


White cake with sliced ​​almonds


Dinner


Slice of tomatoes with sauteed eggplant, zucchini and red pepper sprinkled with dill and diced cow's cheese


Smoked marinated eel served with herbal butter and freshly baked bread


Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread


Fish meatballs from white fish fillet, shrimps and salmon served with tartar sauce


Mascarpone cream with fresh fruit


 


Day 6


Breakfast


Banana pancakes made with oatmeal


Plate of sausages and cheeses, homemade lyutenitsa


Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)


Freshly squeezed orange and grapefruit juice


Muesli


Lunch


Fish soup with salmon balls, shrimp and sea bass


Spicy tiro, Kopuulo, assortment of cheeses, sausages, olives served with freshly baked bread


Paella with seafood


Nutella cake


Dinner


Mix green salads with cucumber, fresh onion, radish and boiled egg


Stuffed mushrooms with cheese


Spicy tiro, Kopuulo, assortment of cheeses, sausages, homemade marinated beef bon fillet, olives served with freshly baked bread


Spicy beef meatballs on BBQ with homemade lutenitsa


Cheesecake with blueberries


Day 7


Breakfast


French croissants with butter


Plate of sausages and cheeses, homemade lyutenitsa


Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)


Freshly squeezed orange and grapefruit juice


Lunch


Burata salad


Greek moussaka


Spicy tiro, Kopuulo, Scordolia, assortment of cheeses, sausages, home-marinated beef bon fillet, olives served with freshly baked bread


Caprese chicken with tomato, fresh mozzarella and basil pesto


Strawberry Tart


 


Dinner


Tabbouleh salad prepared from finely chopped parsley, tomatoes, mint, onion, bulgur and seasoned with olive oil, lemon juice, salt and sweet pepper.


Avocado stuffed with shrimp and crab rolls


Spicy tiro, Kopuulo, Scordolia, assortment of cheeses, sausages, home-marinated beef bon fillet, olives served with freshly baked bread


Pork roll with mushrooms and cream sauce


Lindt chocolate cake

Reviews

11/06 - 20/06
Athens
Photo 1
29/05 - 10/06
Athens
Photo 2
Photo 3
Photo 4
01/05 - 08/05
Athens
Photo 5
Photo 6
Photo 7
August & September 2021
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Photo 8
Photo 9
Photo 10
August & September 2021
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Photo 11
Photo 12
Photo 13
September 2021
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Photo 14
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"
  • ASTORIA

    Price Terms: Plus Expenses

    Price from €24,900/week

    High season €34,800/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY


    Yachts in Greece for Summer 2022 2023 are 40% reserved. If you are considering a charter in this time period, inquire now!

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