ALMAZ

€17,500 - €19,500 / WEEK

Master Stateroom
Length/Type of bed: Queen
WC: Full, with bathtub and amenities
Electronic devices: TV, stereo, air-condition

VIP Stateroom
Length/Type of bed: Queen
WC: Full
Electronic devices: TV, stereo, air-condition

Twin 1
Length/Type of bed: 2 single
WC: Full
Electronic devices: TV, stereo, air-condition
*Convertible into double

Twin 2
Length/Type of bed: 2 single
WC: Full
Electronic devices: stereo, air-condition

BUILT/REFIT
YEAR
2017
YACHT
LENGTH
67 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
4
CHARGES
FROM
€17,500
Accommodations
Cabins: 4
Queen: 2
Single Cabins: 1
Showers: 4
Electric Heads: -
Engine Details
Engines: 2 x 1.360 HP MAN Generators: 1 Kohler 17,5 KW + 1 Kohler 20,0 KW
Fuel Consumption: 350
Cruising Speed: 24
Max Speed: 31US Gall/Hr
Details
Type: Power
Beam: 5.45 Metres
Draft: 1.65 Metres
Pax: 8
Refit: 2017
YearBuilt: 2008
Builder: Azimut
Engines: Engines: 2 x 1.360 HP MAN Generators: 1 Kohler 17,5 KW + 1 Kohler 20,0 KW
Flag: GREEK
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: -
Salon Stereo: -
Sat Tv: -
Camcorder: -
Books: -
Board Games: -
Deck Shower: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: -
Ice Maker: -
Sailing Instructions: -
Internet Access: -
Hairdryers: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: -
Dinghy hp: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
Vassilis Mazis
Nation: Greek
Languages: English, Filipino and Greek
Position: Captain
Name: Vassilis Mazis
Nationality: Greek
Languages: Greek & English

Information
Captain Vassilis has 17 years experience in the marine industry ranging from unlimited tonnage tankers to cruising ships, passenger ships, motor yachts, carrying thousands of passengers daily. He has extensively cruised the Eastern and Western Mediterranean as well as the North Atlantic.
He studied in the Naval Academy as an Officer and graduated from the Merchant Marine Academy of Kefalonia Island. His enthusiasm blends well with the positive attitude of the entire crew. As the Captain, he takes great pride in creating tailor-made yacht cruise experiences for each charterer and works closely with his guests to ensure that all of their needs are met. His love for travelling provides Vasilis with the passion to research and organize all kinds of activities for the enhancement of the onboard experience.

Position: Sailor / Deckhand
Name: Remigo Dilao
Nationality: Filipino
Languages: English & Filipino

Information
His love for the sea is a driving force for Remigo. His team spirit, the tranquility of his character, but also his energetic and willingness, make Remigo a precious crew member and ideal for providing best services to guests

Position: Cook
Name: TBA

Position: Stewardess
Name: Eirini Kalle
Nationality: Greek
Languages: Greek & English

Information
Eirini, is the youngest member of the crew. Ιs dedicated to ensure customer satisfaction through prompt service which lies above everything else. Her primary motto is to serve passengers and ensure their well being, comfort and safety. Eirini is discreet but humorous, effective and consistent in her duties. Patience and hard work are her basic characteristics.

BREAKFAST
Omelettes, cakes, cheese or cheese and ham puff pastries, traditional phyllo custard pie, variety of jams, honey, hummus, milk, cereals, bacon, boiled frankfurters. Choose from the above and we will have it ready for you.

PRE-SERVICE TREATS
Olives or Greek dip such as roasted eggplant dip, tzatziki or taramosalata (fish roe dip) & traditional Greek rusks welcome everyone at the table.

SNACKS
Snacks prepared at any time of the day: platters of cheese and cold cuts accompanied with breadsticks or dako (traditional Greek barley rusk), cherry tomatoes with mozzarella and salami in a stick, grilled cheese sandwich with potato chips, fresh seasonal fruit, fruit yoghurt, traditional round Epirus cheese pie, baked frankfurter puff pastries, a wide variety of freshly baked puff pastries procured from a local bakery in the area.

FRUIT
All seasonal fresh fruits, depending on the availability and adequacy at the local market. Fruit selection of grapes, peaches, kiwi, watermelon, melon, bananas or a mix with what fresh seasonal fruit we may find.

SAMPLE MENU

DAY 1

Main course
Moussaka or pastitsio.

Salad
Beetroot salad with non-fat yoghurt sauce and a little garlic or multi-color salad (lettuce, peppers, corn, beetroot, cherry tomatoes and crumbled Epirus feta cheese).

Appetizer (optional)
Greek cheese platter with figs and chutney served with Greek pickles and Cretan rusks or freshly baked bread.

Dessert
Ice-cream

DAY 2 

Main course
Kritharoto (orzo) with seafood or kritharoto with chicken, sausages and grated kefalotyri cheese.

Salad
Spinach with Clementine juice, anthotyro cheese, crumbled walnuts and figs.

Appetizer (optional)
Greek cheese pie with sweet ‘n’ sour sauce.

Dessert
Yoghurt served with traditional spoon sweets.

DAY 3

Main course
Fresh fish (ordered from local fish shop or local tavern) grilled on charcoal served with greens and boiled vegetables or sole fillet baked in the oven served with smashed potato and sautéed vegetables (peas, carrots).

Salad
Greek (choriatiki)

Appetizer (optional)
Platter with Greek mezedes (dolmadakia- stuffed vine leaves-, tzatziki, taramosalata- fish roe dip-, roasted
eggplant dip, sardine in olive oil, seafood pastourma).

Dessert
Ice-cream

DAY 4

Main course
Barbeque on the boat with a selection of meats (lamb ribs or chicken ribs or kebab or mixed grill) served with
souvlaki pitas and baked potatoes.

Salad
Greek with two kinds of white cheese.

Appetizer (optional)
spinach and cheese Greek pie (spinach, wild greens and feta).

Dessert
Assorted mini ice-creams or yoghurt with honey.

DAY 5

Main course
Fisherman’s pasta with linguine or penne (shrimps, mussels and calamari) or spaghetti bolognese with grated kefalotyri cheese

Salad
fisherman’s pasta is accompanied by green salad with salmon and mushrooms while the Bolognese is
accompanied by caprese salad

Appetizer (optional)
Asparagus with Lefkada type salami and Cretan rusks.

Dessert
Ice-cream

DAY 6

Main course
Barbeque with seafood (shrimps, octopus, calamari) and grilled vegetables.

Salad
Green salad with avocado and Greek rusks.

Appetizer (optional)
Potato salad with yoghurt and bacon or basmati steamed rice with herbs.

Dessert
Seasonal fruit

DAY 7

Main course
Stew. We have a selection of 6 stew dishes to choose from:
- Octopus stew cooked with wine and pasta
- Beef stew cooked with sweet Mavrodafni wine and rice
- Chickpea stew with pork and vegetables
- Tomato beef stew with potato puree
- Cod stew cooked with wine
- Tomato pork stew with potatoes (a Cycladic dish).

Salad
Dakos (Cretan barley rusk) with feta cheese and tomato.

Appetizer (optional)
Dolmadakia (stuffed vine leaves) served with yoghurt.

Dessert
Ice-cream

The following recipes are an alternative suggestion.

You can add and remove items from your classic menu and customize your menu for morning, noon or evening. These are recipes for light meals with traditional ingredients.
You will find salads, vegetarian meals, desserts, snacks, etc.

You can easily customize your own diet plan.
Also, within the possibilities of the boat and its kitchen, you can suggest to us your own dishes in case our recipes and our menu do not fully meet your needs.

 

Light chicken salad with non-fat yoghurt, broccoli and green vegetables
Salad with watermelon, lettuce, coriander, peppers
Chicken with couscous, tzatziki and peas
Salad with chicken, quinoa, spinach, avocado, feta cheese and cherry tomatoes
Chicken with asparagus, lentils, spinach, bacon and yoghurt
Calf’s liver fillet with bacon and mashed potatoes
Tacos with chicken and yoghurt sauce
Chicken meatballs with chickpeas and yoghurt sauce
Greek souvlaki pitas with ground beef, feta cheese and anthotyro
Light prawn cocktail with sun-dried tomatoes and green salad
Smoked salmon with asparagus and beetroot
Tuna with nicoise salad
Mussel casserole with tomato sauce and freshly baked bread
Smoked salmon and potato salad with asparagus
Spaghetti pesto with chicken and green beans
Fusilli with sausage and salad with spinach, rocket and yoghurt
Spaghetti with broccoli
Fettuccine with smoked trout, peas and asparagus
Farfalle with mushrooms
Tuna with conchiglie pasta, olives, tomatoes and Verde sauce
Bruschetta with sardines, tomato, anchovies, peppers
Avocado salad with pita bread, yoghurt, lettuce, cherry tomatoes
Greek salad with nuts and honey
Avocado grilled sandwich
Greek cheese and cold cuts platter
‘Divine’ fruit salad with honey and sesame
Ricotta cheese with honey and nuts

 

 

 

N
N
Rates are Plus Expenses
Rate Details:
High Season: 01 July - 31 August
Low Season: All other months

Tax Status:
Current Greek VAT 12% on top of the charter fee

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Power
  • : 5.45 Metres
  • : 1.65 Metres
  • : 8
  • : 2017
  • : 2008
  • : Azimut
  • : 24
  • : 31
  • : Engines: 2 x 1.360 HP MAN Generators: 1 Kohler 17,5 KW + 1 Kohler 20,0 KW
  • : Yacht offers Rendezvous Diving only
  • : Vassilis Mazis
  • : GREEK
Accommodations
Cabins: 4
Queen: 2
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: 4
Electric Heads: -
Engine Details
Engines: 2 x 1.360 HP MAN Generators: 1 Kohler 17,5 KW + 1 Kohler 20,0 KW
Fuel Consumption: 350
Cruising Speed: 24
Max Speed: 31US Gall/Hr
Details
Refit: 2017
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: -
Salon Stereo: -
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: -
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: -
Gay Charters: Yes
Nude: Yes
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -
Water Sports
Dinghy size: -
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
Vassilis Mazis
Nation: Greek
Languages: English, Filipino and Greek
Position: Captain
Name: Vassilis Mazis
Nationality: Greek
Languages: Greek & English

Information
Captain Vassilis has 17 years experience in the marine industry ranging from unlimited tonnage tankers to cruising ships, passenger ships, motor yachts, carrying thousands of passengers daily. He has extensively cruised the Eastern and Western Mediterranean as well as the North Atlantic.
He studied in the Naval Academy as an Officer and graduated from the Merchant Marine Academy of Kefalonia Island. His enthusiasm blends well with the positive attitude of the entire crew. As the Captain, he takes great pride in creating tailor-made yacht cruise experiences for each charterer and works closely with his guests to ensure that all of their needs are met. His love for travelling provides Vasilis with the passion to research and organize all kinds of activities for the enhancement of the onboard experience.

Position: Sailor / Deckhand
Name: Remigo Dilao
Nationality: Filipino
Languages: English & Filipino

Information
His love for the sea is a driving force for Remigo. His team spirit, the tranquility of his character, but also his energetic and willingness, make Remigo a precious crew member and ideal for providing best services to guests

Position: Cook
Name: TBA

Position: Stewardess
Name: Eirini Kalle
Nationality: Greek
Languages: Greek & English

Information
Eirini, is the youngest member of the crew. Ιs dedicated to ensure customer satisfaction through prompt service which lies above everything else. Her primary motto is to serve passengers and ensure their well being, comfort and safety. Eirini is discreet but humorous, effective and consistent in her duties. Patience and hard work are her basic characteristics.

BREAKFAST
Omelettes, cakes, cheese or cheese and ham puff pastries, traditional phyllo custard pie, variety of jams, honey, hummus, milk, cereals, bacon, boiled frankfurters. Choose from the above and we will have it ready for you.

PRE-SERVICE TREATS
Olives or Greek dip such as roasted eggplant dip, tzatziki or taramosalata (fish roe dip) & traditional Greek rusks welcome everyone at the table.

SNACKS
Snacks prepared at any time of the day: platters of cheese and cold cuts accompanied with breadsticks or dako (traditional Greek barley rusk), cherry tomatoes with mozzarella and salami in a stick, grilled cheese sandwich with potato chips, fresh seasonal fruit, fruit yoghurt, traditional round Epirus cheese pie, baked frankfurter puff pastries, a wide variety of freshly baked puff pastries procured from a local bakery in the area.

FRUIT
All seasonal fresh fruits, depending on the availability and adequacy at the local market. Fruit selection of grapes, peaches, kiwi, watermelon, melon, bananas or a mix with what fresh seasonal fruit we may find.

SAMPLE MENU

DAY 1

Main course
Moussaka or pastitsio.

Salad
Beetroot salad with non-fat yoghurt sauce and a little garlic or multi-color salad (lettuce, peppers, corn, beetroot, cherry tomatoes and crumbled Epirus feta cheese).

Appetizer (optional)
Greek cheese platter with figs and chutney served with Greek pickles and Cretan rusks or freshly baked bread.

Dessert
Ice-cream

DAY 2 

Main course
Kritharoto (orzo) with seafood or kritharoto with chicken, sausages and grated kefalotyri cheese.

Salad
Spinach with Clementine juice, anthotyro cheese, crumbled walnuts and figs.

Appetizer (optional)
Greek cheese pie with sweet ‘n’ sour sauce.

Dessert
Yoghurt served with traditional spoon sweets.

DAY 3

Main course
Fresh fish (ordered from local fish shop or local tavern) grilled on charcoal served with greens and boiled vegetables or sole fillet baked in the oven served with smashed potato and sautéed vegetables (peas, carrots).

Salad
Greek (choriatiki)

Appetizer (optional)
Platter with Greek mezedes (dolmadakia- stuffed vine leaves-, tzatziki, taramosalata- fish roe dip-, roasted
eggplant dip, sardine in olive oil, seafood pastourma).

Dessert
Ice-cream

DAY 4

Main course
Barbeque on the boat with a selection of meats (lamb ribs or chicken ribs or kebab or mixed grill) served with
souvlaki pitas and baked potatoes.

Salad
Greek with two kinds of white cheese.

Appetizer (optional)
spinach and cheese Greek pie (spinach, wild greens and feta).

Dessert
Assorted mini ice-creams or yoghurt with honey.

DAY 5

Main course
Fisherman’s pasta with linguine or penne (shrimps, mussels and calamari) or spaghetti bolognese with grated kefalotyri cheese

Salad
fisherman’s pasta is accompanied by green salad with salmon and mushrooms while the Bolognese is
accompanied by caprese salad

Appetizer (optional)
Asparagus with Lefkada type salami and Cretan rusks.

Dessert
Ice-cream

DAY 6

Main course
Barbeque with seafood (shrimps, octopus, calamari) and grilled vegetables.

Salad
Green salad with avocado and Greek rusks.

Appetizer (optional)
Potato salad with yoghurt and bacon or basmati steamed rice with herbs.

Dessert
Seasonal fruit

DAY 7

Main course
Stew. We have a selection of 6 stew dishes to choose from:
- Octopus stew cooked with wine and pasta
- Beef stew cooked with sweet Mavrodafni wine and rice
- Chickpea stew with pork and vegetables
- Tomato beef stew with potato puree
- Cod stew cooked with wine
- Tomato pork stew with potatoes (a Cycladic dish).

Salad
Dakos (Cretan barley rusk) with feta cheese and tomato.

Appetizer (optional)
Dolmadakia (stuffed vine leaves) served with yoghurt.

Dessert
Ice-cream

The following recipes are an alternative suggestion.

You can add and remove items from your classic menu and customize your menu for morning, noon or evening. These are recipes for light meals with traditional ingredients.
You will find salads, vegetarian meals, desserts, snacks, etc.

You can easily customize your own diet plan.
Also, within the possibilities of the boat and its kitchen, you can suggest to us your own dishes in case our recipes and our menu do not fully meet your needs.

 

Light chicken salad with non-fat yoghurt, broccoli and green vegetables
Salad with watermelon, lettuce, coriander, peppers
Chicken with couscous, tzatziki and peas
Salad with chicken, quinoa, spinach, avocado, feta cheese and cherry tomatoes
Chicken with asparagus, lentils, spinach, bacon and yoghurt
Calf’s liver fillet with bacon and mashed potatoes
Tacos with chicken and yoghurt sauce
Chicken meatballs with chickpeas and yoghurt sauce
Greek souvlaki pitas with ground beef, feta cheese and anthotyro
Light prawn cocktail with sun-dried tomatoes and green salad
Smoked salmon with asparagus and beetroot
Tuna with nicoise salad
Mussel casserole with tomato sauce and freshly baked bread
Smoked salmon and potato salad with asparagus
Spaghetti pesto with chicken and green beans
Fusilli with sausage and salad with spinach, rocket and yoghurt
Spaghetti with broccoli
Fettuccine with smoked trout, peas and asparagus
Farfalle with mushrooms
Tuna with conchiglie pasta, olives, tomatoes and Verde sauce
Bruschetta with sardines, tomato, anchovies, peppers
Avocado salad with pita bread, yoghurt, lettuce, cherry tomatoes
Greek salad with nuts and honey
Avocado grilled sandwich
Greek cheese and cold cuts platter
‘Divine’ fruit salad with honey and sesame
Ricotta cheese with honey and nuts

 

 

 

N
N
Rates are Plus Expenses
Rate Details:
High Season: 01 July - 31 August
Low Season: All other months

Tax Status:
Current Greek VAT 12% on top of the charter fee

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

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