AMANTE
If you’re dreaming of a sailing holiday in Greece, S/Y AMANTE—a stunning Fountaine Pajot Aura 51—offers everything you need for an unforgettable escape. Beautifully designed, luxuriously equipped, and lovingly maintained, AMANTE blends elegance, comfort, and performance for a sailing experience that delights both seasoned travelers and first-time adventurers. One of AMANTE’s standout features is her exceptionally spacious and thoughtful interior layout. She accommodates guests in four beautifully appointed cabins, each with its own private en-suite bathroom with separate shower, ensuring comfort and privacy for families or groups of friends. Every cabin is fully air-conditioned and carries the charming touch of being named after iconic Italian actresses—so you may find yourself drifting to sleep in Monica Bellucci or Claudia Cardinale’s cabin! The yacht’s living areas are equally inviting, featuring warm décor, elegant finishes, and a calming palette that brings the serenity of the sea indoors. AMANTE’s standout feature is her unique sky lounge on the top deck, a favorite guest spot with unrivaled 360-degree panoramic views—perfect for sunset cocktails, stargazing, or simply soaking in the endless horizon. Of course, a Greek sailing holiday is all about exploration, and AMANTE is a joy to sail. With smooth handling, superb stability, and excellent cruising performance, she glides effortlessly between islands, letting you discover hidden coves, secluded beaches, and the rich tapestry of Greek culture and coastline. For guests craving adventure on the water, AMANTE carries an exciting selection of water toys, including two Seabobs, a Scubajet, and stand-up paddleboards—perfect for hours of fun and exploration in crystalline blue bays. Your experience is elevated even further by AMANTE’s professional crew of two, a long-standing team known for their seamless teamwork, warm hospitality, and thoughtful, intuitive service. From gourmet meals to daily activities, they take care of every detail, ensuring your holiday is relaxed, effortless, and unforgettable. Luxurious, comfortable, and full of character, S/Y AMANTE is the perfect choice for discovering Greece in style. Your dream sailing holiday begins here.
Maestro cabin with queen-size bed (160 x 200), TV screen 32'' multimedia, and en-suite bathroom.
3 double Cabins all with en-suite bathroom.
Full A/C, all cabins have cabin fans and USB charges.
Safe in master cabin
All Cabins have freshwater electric large WC
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x Volvo Penta DO2 75 HP 1 x Cummins Onan 13.5 KW | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 7.5 |
| Max Speed: | 11US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26.5 Feet |
| Draft: | 5.18 Feet |
| Pax: | 8 |
| YearBuilt: | 2023 |
| Builder: | Fountaine Pajot |
| JetSkis: | No |
| Flag: | Greek |
| Engines: | 2 x Volvo Penta DO2 75 HP 1 x Cummins Onan 13.5 KW |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Wi Fi Starlink Printer Laptop |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | 2000W |
| Voltages: | - |
| Water Maker: | yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 360 GT |
| Dinghy hp: | 30hp |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Hydraulic swimming platform |
| Boarding Ladder (Loc/Type): | Hydraulic Stern |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain: Xenofon Bampoulas
Xenofon developed his passion for the sea at a young age through competitive sailing, laying the foundation for a lifelong career on the water. With over 20 years of experience, he has become a highly skilled boat captain and dedicated instructor, navigating a wide range of vessels in diverse conditions and international waters. His journey includes four years in the United Kingdom and an Atlantic crossing highlighting his career. Xenofon has also worked with leading sailing schools where he trained aspiring skippers. His knowledge is supported by a strong set of professional qualifications, up to RYA Yachtmaster Ocean. Having accumulated thousands of nautical miles at sea, Xenofon combines expertise with a calm, professional approach and a genuine passion for sailing.
Xenofon is committed to a “Safety First” philosophy while ensuring guests enjoy a relaxed and memorable experience. Driven by his love for the sea and attention to detail and speaking both fluently English and his native Greek, Xenofon takes pride in offering exceptional sailing holidays aboard the Amante 51 yacht. Known for his friendly and sociable personality, he naturally creates a relaxed and welcoming atmosphere on board, helping guests feel comfortable from the very first moment. Whether sharing stories, guiding guests through the sailing experience, or simply ensuring everyone is having a great time, Xenofon or better as he prefers (Xen) blends professionalism with a sense of fun—making every journey not only Safe, but truly memorable and enjoyable for all.
He speaks Greek (native) English (fluent) and Italian (basic)
Chef: Stathis Alidromitis
Born in Volos in 1995, Stathis discovered his passion for cooking at an early age. What began as a personal love for food and creativity soon developed into a fulfilling professional career. For more than ten years, he has worked in high-end restaurants in Greece and the Netherlands, gaining valuable international experience and continually expanding his culinary expertise.
With a naturally meticulous and perfectionistic approach, Stathis combines refined flavours, creativity, and a deep understanding of individual dietary requirements. He takes great care in designing personalised menus and believes that every dish should offer not only exceptional taste, but also an elegant and memorable presentation.
Fluent in both Greek and English, Stathis is a confident communicator who builds positive relationships with guests and colleagues alike. He works effectively as part of a team, remains calm and professional in demanding environments, and consistently brings dedication, enthusiasm, and attention to detail to everything he does. His talent, reliability, and passion make him a valued member of any culinary team.
He speaks Greek (native) and English (fluent)
Host/Deckhand: Angelos Korovesi
Angelos Korovesi, born in 2000 in Greece, is a motivated and passionate sailor who feels most at home at sea. With a strong appreciation for yachting, hospitality, and teamwork, he brings a positive attitude and a professional approach to every charter and onboard experience.
With seven years of experience in customer-facing roles, Angelos understands the importance of anticipating guests’ needs and creating a welcoming, comfortable, and enjoyable atmosphere. He is friendly, communicative, discreet, and respectful, with a high standard of service.
He is organized, safety-conscious, and attentive to the day-to-day presentation and maintenance of the vessel. He takes pride in keeping guest areas clean, orderly, and inviting, while also assisting with deck operations, mooring, tender support, water-sport preparation, and general onboard duties.
Angelos is looking forward to welcoming you aboard and ensuring that your time on the water is comfortable, memorable, and tailored to your needs. With his warm personality, attentive service, and genuine passion for life at sea, he will be happy to help create a relaxed and enjoyable experience for every guest.
He speaks Greek (native) and English (fluent)
Amante’s sample menu 2024
Breakfast
Juices: Orange juice, pomegranate juice, mango smoothie, redfruit smoothie
Milk: Regular, Low Fat, Oat milk, Soy Milk, Coconut milk.
Cereals: normal, chocolate, oats.
Spreads and jams: homemade peach by Grandma Tsambika, apricot, strawberry, chocolate, Nutella, maple syrup, and tahini.
Fresh fruits: oranges, red grapefruits, grapes, mango, pineapple, melon, watermelon, passion fruit.
Dried fruits: dried apricots, dried plums, dried red berries, and goji berries.
Dried nuts: walnuts, nuts, hazelnuts
Assortment of cheeses: Gouda, Emmental, Parmesan, Edam, Graviera from Naxos, feta, xynotyri ( soft cheese from Crete)
Assortment of dried meat: smoked ham, salami, Italian mortadella, prosciutto crudo,
Assortment of eggs: sunny side up, boiled, fried, poached, omelets, scramble and kayiana ( Greek traditional recipe).
From the pan: Sausages, bacon, mushrooms
Fruit salad
Pancakes/Crepes/ French Toast/ Croissants
DAY 01
Lunch
Cretan salad with dakos, fresh cherry tomatoes, olives, kritamo, feta cheese, fresh onion, and parsley.
Octopus carpaccio
Shrimps sauteed in garlic, kritamo, lemon, and white wine, served on top of fish roe.
Dinner
Salad with baby spinach, thin slices of mango, colorful red bell pepper, pomegranate seeds, cucumber, marinated in homemade vinaigrette sauce, chia seeds, and mint leaves.
Potato blinis with aromatized cream cheese and smoked salmon
Roasted or grilled fresh fish with quinoa and vegetables.
DAY 02
Lunch
Green salad with melon, prosciutto, and avocado sauce.
Spring rolls with chicken and vegetables served with a sweet and sour sauce.
Creamy rigatoni with smoked salmon, butter, dill, lime juice, and vodka.
Dinner
Green salad with beetroots, caramelized nuts, and Roquefort-stuffed figs.
Stuffed mushrooms in the oven with feta cheese.
Beef tagliata with marinated asparagus and baby carrots.
DAY 03
Lunch
Greek salad.
Zucchini balls with yogurt sauce.
Gemista, a traditional recipe served with homemade tzatziki sauce.
Dinner
Mesclun and iceberg salad with marinated shrimps, smoked salmon, vinaigrette sauce, and black sesame seeds.
Fish tartar with mixed fruits and vegetables.
Shrimps in the pan with chickpeas, garlic, and fish roe.
DAY 04
Lunch
Beetroot salad with yogurt, green apple, garlic, and caramelized nuts.
Fava with caramelized onions and capers
Tenderloin with onions and pomegranate sauce served with wild rice.
Dinner
Traditional Aubergine salad.
Homemade tzatziki served with pita bread.
Stuffed zucchini with minced meat and rice in egg and lemon sauce.
DAY 05
Lunch
Beluga lentil salad with a mix of vegetables and smoked mackerel.
Aegean seafood pan with steamed mussels, clams, scallops, prawns, and octopus. Risotto with a variety of seafood and saffron.
Dinner
Mesclan salad with strawberries, volaki cheese from Andros, caramelized nuts, and strawberry sauce.
Sautéed mushrooms in garlic and rosemary.
Stuffed meatballs with feta cheese in the oven with baked potatoes.
DAY 06
Lunch
Fresh salad with arugula, fried fruits, nuts, and balsamic cream.
Traditional recipe of Mussels Saganaki.
Linguini with shrimps and fresh tomato sauce.
Dinner
Valeriana salad with feta cream, cherry tomatoes, basil, olive oil, and white balsamic.
Bruschetta with marinated anchovies and fish roe.
Croaker fillet in meuniere sauce with aromatized Greek white tarhana.
DAY 07
Lunch
Potato salad with mushroom sauce and prosciutto.
Hummus served with pita bread.
Risotto with a variety of mushrooms, parmesan cheese, and truffle oil.
Dinner
Tabbouleh salad with thinly sliced vegetables, feta cheese, spearmint, and vinaigrette sauce.
Fried feta cheese with honey and sesame seeds.
Lamb with garlic in the oven, served with lemon roasted potatoes.
DESSERTS
Cheesecake with handmade strawberry marmalade.
Tiramisu.
Traditional loukoumades with honey and nuts, or with praline.
Pavlova with whipped cream, strawberry sauce, and fresh fruits.
Banana cake with Toblerone.
Pana cotta with handmade marmalade.
A variety of Greek syrup sweets, served with ice cream.
Chocolate cake with ice cream.
Apple crumple.
29th of August, 2026 - 12th of September, 2026
21st of August, 2026 - 28th of August, 2026
12th of August, 2026 - 19th of August, 2026
17th of July, 2026 - 24th of July, 2026
06/07/26 - 11/07/26
20/06/26-30/06/26
12/06/26-19/06/26
03/06/26 - 10/06/26
31/08/25 - 10/09/25
12/08/25-19/08/25
04/08/25-11/08/25
04/08/25-11/08/25
19/07/25-26/07/25
11/07/25-18/07/25
29/06/25 - 06/07/25
29/06/25 - 06/07/25
21/06/25 - 28/06/25
13/06/25-20/06/25
13/06/25-20/06/25
27/05/25-03/06/25
05/10/2024-12/10/2024
18/08/2024-28/08/2024
20/07/2024-27/07/2024
20/07/2024-27/07/2024
07/07/2024-17/07/2024
07/07/2024-17/07/2024
26/06/2024-03/07/2024
26/06/2024-03/07/2024
11/06/2024-25/06/2024
11/06/2024-25/06/2024
"Very sadly I have to report that, yes, our Greek islands cruise aboard Amante is over! And we are all so sorry it had to end. It could not have been more perfect! It exceeded all my hopes and expectations.... The boat/catamaran itself was ideal - she is a beauty! So spacious, so beautifully and stylishly decorated, fitted out with everything a person could want. Even down to beautiful orchids throughout. Gorgeous boat! And then there was the greatest duo we could have wished for, Captain Dimitris and our hostess/chef Kleopatra. Honestly, they together made our week at sea unforgettable. Dimitris was warm and helpful at all times, always going out of his way to make our experience as enjoyable as possible. He knows his sailing and his islands so well, we always felt in the very best of hands. Kleopatra was a joy also - her catering was second to none. Every meal was a delight, her company was as warm as Dimitri’s, together they are a wonderful team. We consider them our friends. And we thank them."
19/08/2023 - 26/08/2023
19/08/2023 - 26/08/2023
12/08/2023 - 18/08/2023
AMANTE is offering 10% discount for remaining weeks in September!
Grab the opportunity to sail this new elegant giant and experience her for the first time!!
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| High Season 2026 | |||||||||||
| Mid Season 2026 B | |||||||||||
| Low Season 2026 B | |||||||||||
| High Season 2027 | |||||||||||
| Mid Season 2027 A | |||||||||||
| Mid Season 2027 B | |||||||||||
| Low Season 2027 A | |||||||||||
| Low Season 2027 B |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
High Season: Euro 21000 per week (July - August)
Mid Season: Euro 19000 per week (June and Sept)
Low Season: EURO 16000 per week (rest months)
April/May: EURO 14500 per week
Plus all expenses (V.A.T. 12% & APA 30%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
The yacht is available in the Dodecanese. Other ports upon request (relocation fees + 12% VAT might apply).
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 26.5 Feet
- : 5.18 Feet
- : 8
- : 2023
- : Fountaine Pajot
- : 7.5
- : 11
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Xenofon Bampoulas
- : Greek
- : 2 x Volvo Penta DO2 75 HP 1 x Cummins Onan 13.5 KW
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x Volvo Penta DO2 75 HP 1 x Cummins Onan 13.5 KW | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 7.5 |
| Max Speed: | 11US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Wi Fi Starlink Printer Laptop |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | No |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | 2000W |
| Voltages: | - |
| Water Maker: | yes |
| Water Cap: | 2450 |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | No |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 360 GT |
| Dinghy hp: | 30hp |
| Dinghy # pax: | 4 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Hydraulic swimming platform |
| Boarding Ladder (Loc/Type): | Hydraulic Stern |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Captain: Xenofon Bampoulas
Xenofon developed his passion for the sea at a young age through competitive sailing, laying the foundation for a lifelong career on the water. With over 20 years of experience, he has become a highly skilled boat captain and dedicated instructor, navigating a wide range of vessels in diverse conditions and international waters. His journey includes four years in the United Kingdom and an Atlantic crossing highlighting his career. Xenofon has also worked with leading sailing schools where he trained aspiring skippers. His knowledge is supported by a strong set of professional qualifications, up to RYA Yachtmaster Ocean. Having accumulated thousands of nautical miles at sea, Xenofon combines expertise with a calm, professional approach and a genuine passion for sailing.
Xenofon is committed to a “Safety First” philosophy while ensuring guests enjoy a relaxed and memorable experience. Driven by his love for the sea and attention to detail and speaking both fluently English and his native Greek, Xenofon takes pride in offering exceptional sailing holidays aboard the Amante 51 yacht. Known for his friendly and sociable personality, he naturally creates a relaxed and welcoming atmosphere on board, helping guests feel comfortable from the very first moment. Whether sharing stories, guiding guests through the sailing experience, or simply ensuring everyone is having a great time, Xenofon or better as he prefers (Xen) blends professionalism with a sense of fun—making every journey not only Safe, but truly memorable and enjoyable for all.
He speaks Greek (native) English (fluent) and Italian (basic)
Chef: Stathis Alidromitis
Born in Volos in 1995, Stathis discovered his passion for cooking at an early age. What began as a personal love for food and creativity soon developed into a fulfilling professional career. For more than ten years, he has worked in high-end restaurants in Greece and the Netherlands, gaining valuable international experience and continually expanding his culinary expertise.
With a naturally meticulous and perfectionistic approach, Stathis combines refined flavours, creativity, and a deep understanding of individual dietary requirements. He takes great care in designing personalised menus and believes that every dish should offer not only exceptional taste, but also an elegant and memorable presentation.
Fluent in both Greek and English, Stathis is a confident communicator who builds positive relationships with guests and colleagues alike. He works effectively as part of a team, remains calm and professional in demanding environments, and consistently brings dedication, enthusiasm, and attention to detail to everything he does. His talent, reliability, and passion make him a valued member of any culinary team.
He speaks Greek (native) and English (fluent)
Host/Deckhand: Angelos Korovesi
Angelos Korovesi, born in 2000 in Greece, is a motivated and passionate sailor who feels most at home at sea. With a strong appreciation for yachting, hospitality, and teamwork, he brings a positive attitude and a professional approach to every charter and onboard experience.
With seven years of experience in customer-facing roles, Angelos understands the importance of anticipating guests’ needs and creating a welcoming, comfortable, and enjoyable atmosphere. He is friendly, communicative, discreet, and respectful, with a high standard of service.
He is organized, safety-conscious, and attentive to the day-to-day presentation and maintenance of the vessel. He takes pride in keeping guest areas clean, orderly, and inviting, while also assisting with deck operations, mooring, tender support, water-sport preparation, and general onboard duties.
Angelos is looking forward to welcoming you aboard and ensuring that your time on the water is comfortable, memorable, and tailored to your needs. With his warm personality, attentive service, and genuine passion for life at sea, he will be happy to help create a relaxed and enjoyable experience for every guest.
He speaks Greek (native) and English (fluent)
Amante’s sample menu 2024
Breakfast
Juices: Orange juice, pomegranate juice, mango smoothie, redfruit smoothie
Milk: Regular, Low Fat, Oat milk, Soy Milk, Coconut milk.
Cereals: normal, chocolate, oats.
Spreads and jams: homemade peach by Grandma Tsambika, apricot, strawberry, chocolate, Nutella, maple syrup, and tahini.
Fresh fruits: oranges, red grapefruits, grapes, mango, pineapple, melon, watermelon, passion fruit.
Dried fruits: dried apricots, dried plums, dried red berries, and goji berries.
Dried nuts: walnuts, nuts, hazelnuts
Assortment of cheeses: Gouda, Emmental, Parmesan, Edam, Graviera from Naxos, feta, xynotyri ( soft cheese from Crete)
Assortment of dried meat: smoked ham, salami, Italian mortadella, prosciutto crudo,
Assortment of eggs: sunny side up, boiled, fried, poached, omelets, scramble and kayiana ( Greek traditional recipe).
From the pan: Sausages, bacon, mushrooms
Fruit salad
Pancakes/Crepes/ French Toast/ Croissants
DAY 01
Lunch
Cretan salad with dakos, fresh cherry tomatoes, olives, kritamo, feta cheese, fresh onion, and parsley.
Octopus carpaccio
Shrimps sauteed in garlic, kritamo, lemon, and white wine, served on top of fish roe.
Dinner
Salad with baby spinach, thin slices of mango, colorful red bell pepper, pomegranate seeds, cucumber, marinated in homemade vinaigrette sauce, chia seeds, and mint leaves.
Potato blinis with aromatized cream cheese and smoked salmon
Roasted or grilled fresh fish with quinoa and vegetables.
DAY 02
Lunch
Green salad with melon, prosciutto, and avocado sauce.
Spring rolls with chicken and vegetables served with a sweet and sour sauce.
Creamy rigatoni with smoked salmon, butter, dill, lime juice, and vodka.
Dinner
Green salad with beetroots, caramelized nuts, and Roquefort-stuffed figs.
Stuffed mushrooms in the oven with feta cheese.
Beef tagliata with marinated asparagus and baby carrots.
DAY 03
Lunch
Greek salad.
Zucchini balls with yogurt sauce.
Gemista, a traditional recipe served with homemade tzatziki sauce.
Dinner
Mesclun and iceberg salad with marinated shrimps, smoked salmon, vinaigrette sauce, and black sesame seeds.
Fish tartar with mixed fruits and vegetables.
Shrimps in the pan with chickpeas, garlic, and fish roe.
DAY 04
Lunch
Beetroot salad with yogurt, green apple, garlic, and caramelized nuts.
Fava with caramelized onions and capers
Tenderloin with onions and pomegranate sauce served with wild rice.
Dinner
Traditional Aubergine salad.
Homemade tzatziki served with pita bread.
Stuffed zucchini with minced meat and rice in egg and lemon sauce.
DAY 05
Lunch
Beluga lentil salad with a mix of vegetables and smoked mackerel.
Aegean seafood pan with steamed mussels, clams, scallops, prawns, and octopus. Risotto with a variety of seafood and saffron.
Dinner
Mesclan salad with strawberries, volaki cheese from Andros, caramelized nuts, and strawberry sauce.
Sautéed mushrooms in garlic and rosemary.
Stuffed meatballs with feta cheese in the oven with baked potatoes.
DAY 06
Lunch
Fresh salad with arugula, fried fruits, nuts, and balsamic cream.
Traditional recipe of Mussels Saganaki.
Linguini with shrimps and fresh tomato sauce.
Dinner
Valeriana salad with feta cream, cherry tomatoes, basil, olive oil, and white balsamic.
Bruschetta with marinated anchovies and fish roe.
Croaker fillet in meuniere sauce with aromatized Greek white tarhana.
DAY 07
Lunch
Potato salad with mushroom sauce and prosciutto.
Hummus served with pita bread.
Risotto with a variety of mushrooms, parmesan cheese, and truffle oil.
Dinner
Tabbouleh salad with thinly sliced vegetables, feta cheese, spearmint, and vinaigrette sauce.
Fried feta cheese with honey and sesame seeds.
Lamb with garlic in the oven, served with lemon roasted potatoes.
DESSERTS
Cheesecake with handmade strawberry marmalade.
Tiramisu.
Traditional loukoumades with honey and nuts, or with praline.
Pavlova with whipped cream, strawberry sauce, and fresh fruits.
Banana cake with Toblerone.
Pana cotta with handmade marmalade.
A variety of Greek syrup sweets, served with ice cream.
Chocolate cake with ice cream.
Apple crumple.
29th of August, 2026 - 12th of September, 2026
21st of August, 2026 - 28th of August, 2026
12th of August, 2026 - 19th of August, 2026
17th of July, 2026 - 24th of July, 2026
06/07/26 - 11/07/26
20/06/26-30/06/26
12/06/26-19/06/26
03/06/26 - 10/06/26
31/08/25 - 10/09/25
12/08/25-19/08/25
04/08/25-11/08/25
04/08/25-11/08/25
19/07/25-26/07/25
11/07/25-18/07/25
29/06/25 - 06/07/25
29/06/25 - 06/07/25
21/06/25 - 28/06/25
13/06/25-20/06/25
13/06/25-20/06/25
27/05/25-03/06/25
05/10/2024-12/10/2024
18/08/2024-28/08/2024
20/07/2024-27/07/2024
20/07/2024-27/07/2024
07/07/2024-17/07/2024
07/07/2024-17/07/2024
26/06/2024-03/07/2024
26/06/2024-03/07/2024
11/06/2024-25/06/2024
11/06/2024-25/06/2024
"Very sadly I have to report that, yes, our Greek islands cruise aboard Amante is over! And we are all so sorry it had to end. It could not have been more perfect! It exceeded all my hopes and expectations.... The boat/catamaran itself was ideal - she is a beauty! So spacious, so beautifully and stylishly decorated, fitted out with everything a person could want. Even down to beautiful orchids throughout. Gorgeous boat! And then there was the greatest duo we could have wished for, Captain Dimitris and our hostess/chef Kleopatra. Honestly, they together made our week at sea unforgettable. Dimitris was warm and helpful at all times, always going out of his way to make our experience as enjoyable as possible. He knows his sailing and his islands so well, we always felt in the very best of hands. Kleopatra was a joy also - her catering was second to none. Every meal was a delight, her company was as warm as Dimitri’s, together they are a wonderful team. We consider them our friends. And we thank them."
19/08/2023 - 26/08/2023
19/08/2023 - 26/08/2023
12/08/2023 - 18/08/2023
| Season | 2 PAX |
|---|---|
| High Season 2026 | |
| Mid Season 2026 B | |
| Low Season 2026 B | |
| High Season 2027 | |
| Mid Season 2027 A | |
| Mid Season 2027 B | |
| Low Season 2027 A | |
| Low Season 2027 B |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
High Season: Euro 21000 per week (July - August)
Mid Season: Euro 19000 per week (June and Sept)
Low Season: EURO 16000 per week (rest months)
April/May: EURO 14500 per week
Plus all expenses (V.A.T. 12% & APA 30%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
The yacht is available in the Dodecanese. Other ports upon request (relocation fees + 12% VAT might apply).
