fbpx

ALEXANDRA II

€30,500 - €40,500 / WEEK
ALEXANDRA II - 2
Main saloon
ALEXANDRA II - 3
Main saloon
ALEXANDRA II - 4
Aft view with bathing platform
ALEXANDRA II - 5
Fore deck with Jacuzzi
ALEXANDRA II - 6
Master Cabin with direct access to foredeck
ALEXANDRA II - 7
Bathroom master cabin
ALEXANDRA II - 8
Guest cabin
ALEXANDRA II - 9
Guest cabin and bathroom
ALEXANDRA II - 10
Guest cabin
ALEXANDRA II - 11
Guest cabin bathroom
ALEXANDRA II - 12
Fly bridge
ALEXANDRA II - 13
Fly Bridge sunbathing area
ALEXANDRA II - 14
Aft dining area
ALEXANDRA II - 15
Aft dining area
ALEXANDRA II - 16
Sunset view
ALEXANDRA II - 17
Cocktail time on fly bridge
ALEXANDRA II - 18
Jacuzzi area
ALEXANDRA II - 19
arial view
ALEXANDRA II - 20
ALEXANDRA II - 21
ALEXANDRA II - 22
ALEXANDRA II - 23
ALEXANDRA II - 24
ALEXANDRA II - 25
ALEXANDRA II - 26
ALEXANDRA II - 27
ALEXANDRA II - 28
ALEXANDRA II - 29
ALEXANDRA II - 30
ALEXANDRA II - 31
ALEXANDRA II - 32
ALEXANDRA II - 33
ALEXANDRA II - 34
ALEXANDRA II - 35
ALEXANDRA II - 36
ALEXANDRA II - 37
ALEXANDRA II - 38

S/Y ALEXANDRA II is a newly built Alegria 67 built by Fountaine Pajot and offers all the comfort plus performance. Her massive fly bridge with two large sunbathing beds at the aft. The fly bridge offers a 360 degree view and makes and perfect atmosphere for cocktail time. Main deck offers two different seating areas. The fore deck is with a nice seating area next to the Jacuzzi. In the aft deck is where all the action happens, A large dining table for 8 persons with ample space. She sports a hydraulic bathing platform which is idea for watersports, sun bathing and even great place for yoga. Moving indoors a full size saloon area to relax place cards or watch a movie. The kitchen is located in the lower deck. Alexandra II accommodates 8 guests in one master cabin with desk area, full size bathroom (double sink) and two access points (one from inside the yacht and one from the foredeck jacuzzi area). One queen guest cabin with private bathroom and TV. Two queen bed guest cabins with private bathroom and accessed from aft deck area with TV. Crew of three in separate cabins.

One master cabin with double bed (size between queen and king bed) and desk area, three queen bed guest cabins. All with private facilities. All cabins are with TV.

BUILT/REFIT
YEAR
2022
YACHT
LENGTH
67 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
4
CHARGES
FROM
€30,500
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
VOLVO D3 2x150hp 2x 15KvA synchronized Fischer Panda
Fuel Consumption: 30
Cruising Speed: 9
Max Speed: 10US Gall/Hr
Details
Type: Cat
Beam: 32.3 Feet
Draft: 7.6 Feet
Pax: 8
YearBuilt: 2022
Builder: Fountaine Pajot
Engines: VOLVO D3 2x150hp 2x 15KvA synchronized Fischer Panda
Flag: Greek
Jacuzzi: Yes
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
Mini I-pad for Sound System
Printer
Camcorder: -
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: Yes
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: outdoors
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Grand 420
Dinghy hp: Yamaha 60
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: Hydraulic
Boarding Ladder (Loc/Type): Hydraulic stern
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Evan Hadjicostas
Nation: Greek
Born: 1971
License: RYA Yachtmaster
Languages: Greek, English
Chef
Alexandros Kaltouroumidis
Nation: Greek
Born: 1991
Captain: Evan Hadjicostas

Born in England in 1971, Evan spent most of his formative years in the vibrant city of Athens, Greece. With an extensive background in offshore sailing events dating back to 2001, Evan has evolved into an accomplished Offshore Sailing Instructor, steering various sailing vessels across the waters of Greece. His maritime journey includes captaining ships of diverse sizes, ranging from 38 feet to an impressive 147 feet.
Evan's sailing prowess extends to participation in esteemed events such as the World Championship, the Middle Sea, and the Aegean Rallies. Accumulating over 40,000 nautical miles of expertise, his sociable and talkative nature ensures that guests are in for an exceptional sailing experience.
A firm believer in the mantra "Safety first!" Evan combines his genuine love for the ocean with a deep passion for sailing. Beyond the helm, he finds joy in cooking and immersing himself in the water, showcasing a well-rounded affinity for maritime living.
Fluent in both Greek and English, Evan effortlessly communicates with guests, fostering an inclusive and enjoyable atmosphere on board. With Evan at the helm, guests can trust in his commitment to safety and his dedication to ensuring an unforgettable time navigating the seas.


Chef: Alexandros Kaltouroumidis


At the age of 32, Alexandros a self-motivated and results-driven culinary professional boasting a decade of diverse experience across hotels, restaurants, and catering. His remarkable journey includes the acquisition of two degrees, reflecting a steadfast commitment to success and a high level of motivation. With a chef's diploma from the prestigious Le Monde Institute of Culinary Arts and a bachelor's degree in Applied Science, Alexandros is dedicated to continual learning and professional advancement.
Notably, Alexandros has honed his culinary skills in Michelin-awarded restaurants, having worked in establishments with both one and three stars. This experience has contributed to his wealth of expertise in contemporary cuisine and hospitality services, highlighting his passion for exploring new business opportunities. Eager to embrace ongoing training challenges, he undertook the unique experience of working on a yacht, aiming to further broaden his knowledge in food service and catering. His overarching objective is to cater to diverse tastes and dietary needs, ensuring an unparalleled guest experience.
Specializing in Mediterranean cuisine, Alexandros brings a fresh, modern European perspective to his culinary creations. His unwavering commitment to delivering a delightful gastronomic experience is evident in his dedication to understanding and accommodating the distinct preferences of each guest.
Fluent in both Greek and English, Alexandros excels in effective communication, elevating the overall dining experience for a diverse array of guests. His culinary prowess, coupled with his passion for crafting memorable meals, positions him as an invaluable asset to any yachting journey..


Steward: Michael Argyros-Amerikanos

Born in Athens in 1997, Michael embarked on his professional journey after studying at the Department of Physical Education and Sports Science at Democritus University of Thraki, successfully graduating in 2019. Michael's yachting career commenced post-graduation, where he initially served as a deckhand on the Above & Beyond (Sunreef 80). His hands-on experience in this role positioned him perfectly for his current position on Alexandra II.
Known for his kindness, discretion, and keen attentiveness to guests' needs, Michael seamlessly transitioned to his steward role. His dedication to providing excellent service is evident in his approach, making every effort to ensure the comfort and satisfaction of those on board.
Fluent in both English (his native language) and Greek, Michael communicates effortlessly with guests, enhancing their overall experience and contributing to the welcoming atmosphere aboard Alexandra II. With a genuine commitment to hospitality, Michael is a valuable member of the crew dedicated to making every guest's journey enjoyable and memorable.

Previous yacht: Above & Beyond

Deckhand: Henry Eilers

Henry, born in Bulgaria in 2000 and a resident of Greece since 2014, is a unique blend of Belgian and Bulgarian heritage. Beyond being fluent in Bulgarian, Greek, and English, he impressively communicates in Spanish, Russian, and some French. Furthermore, Henry possesses a basic understanding of several other languages, including Arabic, Hebrew, German, Italian, Portuguese, Dutch/Flemish, among others. Driven by an ambitious goal, he aspires to become fluent in more than ten languages by the age of 30.
In November 2019, Henry completed his ICC and SRC training at Kalamaki Sailing School, marking the initiation of his career as a deckhand on various boats. Known for his pleasant demeanor, reliability, and strong work ethic, Henry consistently fosters a positive and enjoyable environment where everyone feels at ease.
His linguistic versatility and cultural adaptability make Henry an asset to any yachting experience. As a dedicated and hardworking individual, he contributes to creating seamless and memorable journeys for all on board.

Breakfast 

Variety of juices: orange juice, Apple juice, Pomegranate juice
Variety of milk: Milk, Soy Milk, Almond Milk, Oat milk, coconut milk
Spreads and jams: Strawberry, Apricot, Peach, Fig, Chocolate and hazelnut praline, Peanut butter, Tahini, Maple Syrup
Variety of bread: Sourdough, Black, Brioche, Gluten Free
Variety of mini croissants: Butter, Chocolate, Raisins
Variety of muffins: Chocolate, Red Velvet, Apple-Cinnamon, Pistachio
Handmade cake: Vanilla, Orange, Chocolate, Carrot, and Banana Bread
Greek Corner: Greek yogurt, feta cheese, Greek honey, rice pudding, milk pie, orange pie
Variety of Cereals: All-Bran, Chocolate, Oats
Fresh fruits: Watermelon,  melon, apricot, berries, cherries, mango, pineapple, orange
Dried fruits: goji berries, banana chips, dried blueberry, apricot, dried plums,
Dried nuts: almond, walnuts, peanuts, hazelnut, sunflower seeds, cashews
Variety of Cereals: All-Bran, Chocolate, Oats,
Variety of cheese: smoke cheese, gouda, edam, Emmental, parmesan 
Variety of eggs: boiled eggs, poached eggs, fried eggs, sunny side up, omelets, scramble eggs, Greek ‘kagiana’
Hot section: bacon, sausages, mushrooms, grilled tomatoes, fried potatoes
Pancakes/crepes / French toast

DAY 1

Lunch

Gazpacho soup
Mussels ‘saganaki’
Sea bream with fresh wild greens, boiled baby potatoes, and lemon oil dressing

Dinner                

Chickpeas soup with tahini and chorizo oil
Cherry tomatoes with basil pesto and burrata
Scallops with cauliflower pure and mint dressing
Handmade ravioli with cheese filling and bisque
Rib-eye with roasted baby potatoes, caramelized onion, and bearnaise sauce

Pana cotta with handmade marmalade

DAY 2

Lunch

Couscous with a mix of vegetables and orange vinegarette
Octopus with split peas pure and fresh onion
Slow-cook squid with Lefkadas salami

Dinner

Parsnip soup, walnut, pickled mushrooms
Semi-salted bonito fish, marinated cherry tomatoes, ‘bourdeto’ sauce
Sweet corn and pomegranate salad
Pumpkin risotto
Dover sole with grape beans salad,  sauce from the fish juices

Lemon curd

DAY 3

Lunch 

Baby rocket salad with marinated prawns
Greek ‘Kakavia’
Linguini alle vongole

Dinner 

Carrot soup with lemongrass and ginger
Beef tartare with pickles
Caesar salad
Mushroom ‘magiritsa’ 
Fish of the day with crushed potatoes and garlic parsley butter, beurre Blanc

White chocolate namelaka with fresh strawberries and handmade strawberry jam   

DAY 4

Lunch

Pumpkin soup with yogurt
Baby potato salad with sour cream and pickled oniοn
Tiger prawns with spice butter 

Dinner

Potato and leek soup
Scallops with chutney bacon
Green leaves salad with beans and grilled apricot
Beetroot carpaccio , gorgonzola cheese ,walnut
Pork presa, apple pure, pickled kohlrabi

Orange pie

DAY 5

Lunch 

Greek salad
Octopus hot dog
Roasted baby chicken with groats salad

Dinner 

Asparagus soup
Tuna tartar, tarama, shimeji mushrooms, mustard dressing
Colorful tomato salad with goat cheese
Trachanoto with vegetables  
Roasted lamb rack with garlic crust, brussels sprouts, and red wine sauce

Milk pie with handmade marmalade

DAY 6

Lunch

White gazpacho soup with grated bottarga
Beetroot salad with green apple and tarama
Cuttlefish with spinach

Dinner

Pumpkin soup with sour cream
White asparagus with holandez sauce and prosciutto
Baby lettuce salad with herbs and mustard dressing
Tomato balls with split peas pure and basil oil
Risotto with spinach emulsion and fried grouper

Chocolate souffle

DAY 7

Lunch

Trachana soup with feta cheese 
Caesar salad with prawns and sauce cocktail
Fried squid with aubergine salad 

Dinner

Onion soup
Bruschetta with Marinated anchovies and tarama
Lentil salad with quinoa and cherry tomato
Octopus with romesco sauce
Beef fillet with chimichurri sauce and potato pure

Mille Feuille

 

 

 

Clients Comments April & May 2023
29/04/2024-06/05/2024
Clients Comments October 2023
01/10/2023-08/10/2023
Clients Comments September 2023
15/09/2023-22/09/2023
Clients Comments September 2023
05/09/2023 - 12/09/2023
Clients Comments August 2023
28/08/2023-01/09/2023
Clients Comments August 2023
07/08/2023 - 14/08/2023
Clients Comments July 2023
30/07/2023 - 06/08/2023
Clients Comments July 2023
15/07/2023 - 29/07/2023
Clients Comments July 2023
15/07/2023 - 29/07/2023
Clients Comments July 2023
07/07/2023 - 14/07/2023
Clients Comments June 2023
29/06/2023 - 06/07/2023
Clients Comments June 2023
19/06/2023 - 28/06/2023
Clients Comments June 2023
11/06/2023 - 18/06/2023
Clients Comments June 2023
03/06/2023 - 10/06/2023
Clients Comments June 2023
03/06/2023 - 10/06/2023 [Translation from Spanish to English]
Clients Comments June 2023
03/06/2023 - 10/06/2023
Clients Comments May 2023
28/05/2023 - 02/06/2023
Clients Comments October 2022
01/10/2022 - 08/10/2022
Clients Comments September 2022
23/09/2022 - 30/09/2022
Clients Comments September 2022
19/09/2022 - 22/09/2022
Clients Comments September 2022
01/09/2022 - 08/09/2022
Clients Comments August 2023
28/08/2023-01/09/2023
Clients Comments August 2022
16/08/2022 - 28/08/2022
Clients Comments August 2022
08/08/2022 - 15/08/2022
Clients Comments July 2022
10/07/2022 - 19/07/2022
Clients Comments June 2022
18/06/2022 - 25/06/2022
Clients Comments June 2022
10/06/2022 - 17/06/2022
Clients Comments August 2023
28/08/2023-01/09/2023
Clients Comments August 2023
28/08/2023-01/09/2023
Clients Comments August 2023
28/08/2023-01/09/2023
Rates are Plus Expenses
Season 2 PAX

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
RATES 2024
Period A (July-August) EURO 40500/week
Period B (June - Sept) EURO 38000/week
Period C (October - May) EURO 30500/week
+ 13% VAT + APA 20%
VAT 6,5% till end of 2024

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

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 32.3 Feet
  • : 7.6 Feet
  • : 8
  • : 2022
  • : Fountaine Pajot
  • : 9
  • : 10
  • : VOLVO D3 2x150hp 2x 15KvA synchronized Fischer Panda
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Evan Hadjicostas
  • : Greek
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: 5
Heads: -
Electric Heads: 4
Engine Details
VOLVO D3 2x150hp 2x 15KvA synchronized Fischer Panda
Fuel Consumption: 30
Cruising Speed: 9
Max Speed: 10US Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: Yes
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
Mini I-pad for Sound System
Printer
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: 2x 15 KvA synchronized
Inverter: -
Voltages: -
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: outdoors
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Grand 420
Dinghy hp: Yamaha 60
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: Hydraulic
Boarding Ladder (Loc/Type): Hydraulic stern
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Evan Hadjicostas
Nation: Greek
Born: 1971
License: RYA Yachtmaster
Languages: Greek, English
Chef
Alexandros Kaltouroumidis
Nation: Greek
Born: 1991
Captain: Evan Hadjicostas

Born in England in 1971, Evan spent most of his formative years in the vibrant city of Athens, Greece. With an extensive background in offshore sailing events dating back to 2001, Evan has evolved into an accomplished Offshore Sailing Instructor, steering various sailing vessels across the waters of Greece. His maritime journey includes captaining ships of diverse sizes, ranging from 38 feet to an impressive 147 feet.
Evan's sailing prowess extends to participation in esteemed events such as the World Championship, the Middle Sea, and the Aegean Rallies. Accumulating over 40,000 nautical miles of expertise, his sociable and talkative nature ensures that guests are in for an exceptional sailing experience.
A firm believer in the mantra "Safety first!" Evan combines his genuine love for the ocean with a deep passion for sailing. Beyond the helm, he finds joy in cooking and immersing himself in the water, showcasing a well-rounded affinity for maritime living.
Fluent in both Greek and English, Evan effortlessly communicates with guests, fostering an inclusive and enjoyable atmosphere on board. With Evan at the helm, guests can trust in his commitment to safety and his dedication to ensuring an unforgettable time navigating the seas.


Chef: Alexandros Kaltouroumidis


At the age of 32, Alexandros a self-motivated and results-driven culinary professional boasting a decade of diverse experience across hotels, restaurants, and catering. His remarkable journey includes the acquisition of two degrees, reflecting a steadfast commitment to success and a high level of motivation. With a chef's diploma from the prestigious Le Monde Institute of Culinary Arts and a bachelor's degree in Applied Science, Alexandros is dedicated to continual learning and professional advancement.
Notably, Alexandros has honed his culinary skills in Michelin-awarded restaurants, having worked in establishments with both one and three stars. This experience has contributed to his wealth of expertise in contemporary cuisine and hospitality services, highlighting his passion for exploring new business opportunities. Eager to embrace ongoing training challenges, he undertook the unique experience of working on a yacht, aiming to further broaden his knowledge in food service and catering. His overarching objective is to cater to diverse tastes and dietary needs, ensuring an unparalleled guest experience.
Specializing in Mediterranean cuisine, Alexandros brings a fresh, modern European perspective to his culinary creations. His unwavering commitment to delivering a delightful gastronomic experience is evident in his dedication to understanding and accommodating the distinct preferences of each guest.
Fluent in both Greek and English, Alexandros excels in effective communication, elevating the overall dining experience for a diverse array of guests. His culinary prowess, coupled with his passion for crafting memorable meals, positions him as an invaluable asset to any yachting journey..


Steward: Michael Argyros-Amerikanos

Born in Athens in 1997, Michael embarked on his professional journey after studying at the Department of Physical Education and Sports Science at Democritus University of Thraki, successfully graduating in 2019. Michael's yachting career commenced post-graduation, where he initially served as a deckhand on the Above & Beyond (Sunreef 80). His hands-on experience in this role positioned him perfectly for his current position on Alexandra II.
Known for his kindness, discretion, and keen attentiveness to guests' needs, Michael seamlessly transitioned to his steward role. His dedication to providing excellent service is evident in his approach, making every effort to ensure the comfort and satisfaction of those on board.
Fluent in both English (his native language) and Greek, Michael communicates effortlessly with guests, enhancing their overall experience and contributing to the welcoming atmosphere aboard Alexandra II. With a genuine commitment to hospitality, Michael is a valuable member of the crew dedicated to making every guest's journey enjoyable and memorable.

Previous yacht: Above & Beyond

Deckhand: Henry Eilers

Henry, born in Bulgaria in 2000 and a resident of Greece since 2014, is a unique blend of Belgian and Bulgarian heritage. Beyond being fluent in Bulgarian, Greek, and English, he impressively communicates in Spanish, Russian, and some French. Furthermore, Henry possesses a basic understanding of several other languages, including Arabic, Hebrew, German, Italian, Portuguese, Dutch/Flemish, among others. Driven by an ambitious goal, he aspires to become fluent in more than ten languages by the age of 30.
In November 2019, Henry completed his ICC and SRC training at Kalamaki Sailing School, marking the initiation of his career as a deckhand on various boats. Known for his pleasant demeanor, reliability, and strong work ethic, Henry consistently fosters a positive and enjoyable environment where everyone feels at ease.
His linguistic versatility and cultural adaptability make Henry an asset to any yachting experience. As a dedicated and hardworking individual, he contributes to creating seamless and memorable journeys for all on board.

Breakfast 

Variety of juices: orange juice, Apple juice, Pomegranate juice
Variety of milk: Milk, Soy Milk, Almond Milk, Oat milk, coconut milk
Spreads and jams: Strawberry, Apricot, Peach, Fig, Chocolate and hazelnut praline, Peanut butter, Tahini, Maple Syrup
Variety of bread: Sourdough, Black, Brioche, Gluten Free
Variety of mini croissants: Butter, Chocolate, Raisins
Variety of muffins: Chocolate, Red Velvet, Apple-Cinnamon, Pistachio
Handmade cake: Vanilla, Orange, Chocolate, Carrot, and Banana Bread
Greek Corner: Greek yogurt, feta cheese, Greek honey, rice pudding, milk pie, orange pie
Variety of Cereals: All-Bran, Chocolate, Oats
Fresh fruits: Watermelon,  melon, apricot, berries, cherries, mango, pineapple, orange
Dried fruits: goji berries, banana chips, dried blueberry, apricot, dried plums,
Dried nuts: almond, walnuts, peanuts, hazelnut, sunflower seeds, cashews
Variety of Cereals: All-Bran, Chocolate, Oats,
Variety of cheese: smoke cheese, gouda, edam, Emmental, parmesan 
Variety of eggs: boiled eggs, poached eggs, fried eggs, sunny side up, omelets, scramble eggs, Greek ‘kagiana’
Hot section: bacon, sausages, mushrooms, grilled tomatoes, fried potatoes
Pancakes/crepes / French toast

DAY 1

Lunch

Gazpacho soup
Mussels ‘saganaki’
Sea bream with fresh wild greens, boiled baby potatoes, and lemon oil dressing

Dinner                

Chickpeas soup with tahini and chorizo oil
Cherry tomatoes with basil pesto and burrata
Scallops with cauliflower pure and mint dressing
Handmade ravioli with cheese filling and bisque
Rib-eye with roasted baby potatoes, caramelized onion, and bearnaise sauce

Pana cotta with handmade marmalade

DAY 2

Lunch

Couscous with a mix of vegetables and orange vinegarette
Octopus with split peas pure and fresh onion
Slow-cook squid with Lefkadas salami

Dinner

Parsnip soup, walnut, pickled mushrooms
Semi-salted bonito fish, marinated cherry tomatoes, ‘bourdeto’ sauce
Sweet corn and pomegranate salad
Pumpkin risotto
Dover sole with grape beans salad,  sauce from the fish juices

Lemon curd

DAY 3

Lunch 

Baby rocket salad with marinated prawns
Greek ‘Kakavia’
Linguini alle vongole

Dinner 

Carrot soup with lemongrass and ginger
Beef tartare with pickles
Caesar salad
Mushroom ‘magiritsa’ 
Fish of the day with crushed potatoes and garlic parsley butter, beurre Blanc

White chocolate namelaka with fresh strawberries and handmade strawberry jam   

DAY 4

Lunch

Pumpkin soup with yogurt
Baby potato salad with sour cream and pickled oniοn
Tiger prawns with spice butter 

Dinner

Potato and leek soup
Scallops with chutney bacon
Green leaves salad with beans and grilled apricot
Beetroot carpaccio , gorgonzola cheese ,walnut
Pork presa, apple pure, pickled kohlrabi

Orange pie

DAY 5

Lunch 

Greek salad
Octopus hot dog
Roasted baby chicken with groats salad

Dinner 

Asparagus soup
Tuna tartar, tarama, shimeji mushrooms, mustard dressing
Colorful tomato salad with goat cheese
Trachanoto with vegetables  
Roasted lamb rack with garlic crust, brussels sprouts, and red wine sauce

Milk pie with handmade marmalade

DAY 6

Lunch

White gazpacho soup with grated bottarga
Beetroot salad with green apple and tarama
Cuttlefish with spinach

Dinner

Pumpkin soup with sour cream
White asparagus with holandez sauce and prosciutto
Baby lettuce salad with herbs and mustard dressing
Tomato balls with split peas pure and basil oil
Risotto with spinach emulsion and fried grouper

Chocolate souffle

DAY 7

Lunch

Trachana soup with feta cheese 
Caesar salad with prawns and sauce cocktail
Fried squid with aubergine salad 

Dinner

Onion soup
Bruschetta with Marinated anchovies and tarama
Lentil salad with quinoa and cherry tomato
Octopus with romesco sauce
Beef fillet with chimichurri sauce and potato pure

Mille Feuille

 

 

 

Clients Comments April & May 2023
29/04/2024-06/05/2024
Clients Comments October 2023
01/10/2023-08/10/2023
Clients Comments September 2023
15/09/2023-22/09/2023
Clients Comments September 2023
05/09/2023 - 12/09/2023
Clients Comments August 2023
28/08/2023-01/09/2023
Clients Comments August 2023
07/08/2023 - 14/08/2023
Clients Comments July 2023
30/07/2023 - 06/08/2023
Clients Comments July 2023
15/07/2023 - 29/07/2023
Clients Comments July 2023
15/07/2023 - 29/07/2023
Clients Comments July 2023
07/07/2023 - 14/07/2023
Clients Comments June 2023
29/06/2023 - 06/07/2023
Clients Comments June 2023
19/06/2023 - 28/06/2023
Clients Comments June 2023
11/06/2023 - 18/06/2023
Clients Comments June 2023
03/06/2023 - 10/06/2023
Clients Comments June 2023
03/06/2023 - 10/06/2023 [Translation from Spanish to English]
Clients Comments June 2023
03/06/2023 - 10/06/2023
Clients Comments May 2023
28/05/2023 - 02/06/2023
Clients Comments October 2022
01/10/2022 - 08/10/2022
Clients Comments September 2022
23/09/2022 - 30/09/2022
Clients Comments September 2022
19/09/2022 - 22/09/2022
Clients Comments September 2022
01/09/2022 - 08/09/2022
Clients Comments August 2023
28/08/2023-01/09/2023
Clients Comments August 2022
16/08/2022 - 28/08/2022
Clients Comments August 2022
08/08/2022 - 15/08/2022
Clients Comments July 2022
10/07/2022 - 19/07/2022
Clients Comments June 2022
18/06/2022 - 25/06/2022
Clients Comments June 2022
10/06/2022 - 17/06/2022
Clients Comments August 2023
28/08/2023-01/09/2023
Clients Comments August 2023
28/08/2023-01/09/2023
Clients Comments August 2023
28/08/2023-01/09/2023
Rates are Plus Expenses
Season 2 PAX

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
RATES 2024
Period A (July-August) EURO 40500/week
Period B (June - Sept) EURO 38000/week
Period C (October - May) EURO 30500/week
+ 13% VAT + APA 20%
VAT 6,5% till end of 2024

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