ALOIA 80
Step aboard the NEW Fountaine Pajot 80 S/Y ALOIA 80 and experience the epitome of luxury in a catamaran. With its spacious flybridge offering an authentic ocean terrace and a forward cockpit with ample seating, this vessel is designed to provide the ultimate in relaxation and enjoyment. Whether you want to feel the thrill of sailing or simply unwind on the decadent lounges and sunbathing beds, S/Y ALOIA 80 has it all. Inside, you'll find a strikingly modern and incredibly spacious interior that exudes comfort and luxury at every turn. The yacht boasts a total of five cabins, including a lavish owner's suite, and four queen-sized cabins, all of which come with their own private bathrooms and a galley down. This ensures that every guest on board enjoys the utmost privacy and convenience. Outdoors, the flybridge and forward deck provide plenty of space for sunbathing and relaxation, allowing you to soak up the sun while enjoying breathtaking views of the ocean. The aft cockpit is perfect for socializing with friends and family, as well as indulging in alfresco dining experiences that will leave you craving more. Of course, no luxury experience is complete without a dedicated crew to cater to your every need. S/Y ALOIA 80 comes with a professional and attentive crew, including a captain, deck/stew, and chef, who are all eagerly waiting to spoil you and fufill your every wish. From exquisite cuisine to personalized itineraries, they will go above and beyond to ensure that your stay on board is nothing short of phenomenal. When you step on board S/Y ALOIA 80, you can expect a relaxing and luxurious environment that is tailor-made for distinguished guests like yourself. It is a true testament to style, elegance, and the art of sailing, offering an experience that you will cherish for a lifetime.
One master cabin and four queen bed guest cabins all with private facilities
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X Cummins QSB 6.7 550 HP 1 x Kohler 20Kw 1 x Fisher Panda 20 Kw | |
| Fuel Consumption: | - |
| Cruising Speed: | 10 |
| Max Speed: | 13US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 36.4 Feet |
| Draft: | 6.9 Feet |
| Pax: | 10 |
| YearBuilt: | 2023 |
| Builder: | Fountaine Pajot |
| Engines: | 2 X Cummins QSB 6.7 550 HP 1 x Kohler 20Kw 1 x Fisher Panda 20 Kw |
| JetSkis: | 1 |
| Flag: | Greek |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Wi-Fi Printer Laptop |
| Camcorder: | - |
| Books: | - |
| Board Games: | No |
| Deck Shower: | Yes |
| Water Maker: | Yes (2) |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | yes |
| Voltages: | - |
| Water Maker: | Yes (2) |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | Yes |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Williams Sportjet 520 |
| Dinghy hp: | 230 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | 1 |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | - |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | 2 |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Meet Vladimir, a seasoned captain with a passion for sailing and a wealth of experience navigating the beautiful waters of Europe. With his extensive knowledge of Croatia, Greece, Montenegro, and Turkey, Vladimir is the perfect captain to guide any client on their dream vacation.
At 52 years old, Vladimir is not only an experienced sailor but also a fluent English speaker, ensuring clear communication throughout your journey. He has honed his sailing skills through participation in various races and regattas in sailing class F18, taking him to stunning locations such as Bulgaria, Romania, France, and Turkey.
He has been working on the Greece for over 10 years.
In addition to his sailing expertise, Vladimir has captained a commercial motor yacht based in the South of France for the past three years. This experience has further enhanced his interpersonal skills, allowing him to provide exceptional service and create unforgettable moments for his guests.
Moreover, Vladimir's technical expertise sets him apart. For the last five years, he has worked as a technical advisor for reputable dealers of Lagoon and Jeanneau yachts. This background gives him the valuable knowledge and resources to handle any technical issues that may arise during your voyage, ensuring an stress-free journey.
And did we mention that Vladimir is also a loving father of two? His parental experience makes him particularly adept at creating a family-friendly environment, where children can feel safe and have the time of their lives.
With Vladimir as your captain, you can trust that your sailing vacation will be in capable hands. His extensive experience, friendly demeanor, and technical proficiency make him the ideal choice for an unforgettable journey on the seas.
Previous yachts: ALOIA and CARPE DIEM
Chef Panos Kyriazis
Panos was born in 1988 in our beautiful Thessaloniki. His love for cooking made him want to travel the world. Hence, he had a job opportunity to work as a chef in a luxury resort of Bansko of Bulgaria, he then traveled to Germany, first from the south (Stuttgart) up to the north (Hamburg), to the city of lights, Paris, and ended down to the exotic St. Barth in the Caribbean! Finally, he accomplished combining his love for the sea with his love for cooking like a chef on yachts.
He holds his Culinary diploma from IEK DELTA in Athens, he speaks fluent English, some german and he also holds a powerboat certificate.
In his free time, he enjoys traveling, of course, reading, relaxing with some good vibe music with a glass of good French wine!
Previous yacht: ALOIA
Chief Steward: TBA
Steward: Angelo Koletsi
Angelo is an enthusiastic and dedicated person with seven years of experience in the restaurant industry. He has worked in Greece and abroad as well. For the last two seasons he was employed at the Grand Bretagne Hotel (Athens) and in one of the top restaurants in Mykonos. While he may be new to the world of yachting, his strong work ethic, exceptional customer service skills, and attention to detail make him an ideal candidate for the role of steward on board. John is eager to transfer his hospitality experience to the yachting industry and is committed to providing top-notch service to guests and ensuring their comfort throughout their voyage. He is kind, adaptable and has always a smile on his face. Angelo speaks Greek and English.
Deckhand: TBA
BREAKFAST
Tea, infusions, coffee, fresh juices, smoothies, milk different types
Bread and toasts
Croquet madame
Greek yoghurt
Cereals, fresh fruits, honey, marmalades, tahini and other spreads
Cheese and cold cuts different types
Eggs all types
Pancakes, crepes, croissant different types
Variety of cakes
DAY 1
LUNCH
Stuffed cabbage with seafood mix and fresh herbs, sauce from almond milk and caviar from passion fruit
Salad rocket with artichokes
Calamari sauté with fava from Santorini and vegetable spaghetti
DINNER
Greek salad
(cucumber, tomato cherry, onion, Greek olives, green peppers, kritamo, mousse and soap from feta cheese)
Fish Carpaccio with leche de tigre
Seabass with spanakorizo sauce and Cuttlefish ink
DAY 2
LUNCH
Mozzarella Burrata with tomato cherry and aromatic olive from fresh basil
Bruschetta with roasted peppers, rocket leaves and parmesan flakes
Risotto a la vongole
DINNER
Salad Niçoise
Beef Tartar or Foie gras with marmalade from fruit
Chicken fricassee
DAY 3
LUNCH
Traditional Spanish Salad melon with prosciutto Gazpacho soup
Fresh Tuna fillet Vierge
DINNER
Beef Carpaccio with rocket and parmesan flakes
Salad sikore with sevre cheese, apple red, pecan, tomato and aioli sauce
Iberico di bellota with pure and chips from sweet potato
DAY 4
LUNCH
Spring rolls with vegetable and chicken
Salad with green beans
Ramen Bowl with noodles and shrimps
DINNER
Sushi Night
Salad mix
DAY 5
LUNCH
Athinaiki salad (baby potato, fresh vegetables and fresh fish)
Tzatziki avocado
Fish fillet with green horta and sauce egg-lemon
DINNER
Green Mix salat with fried cheese and walnut
Taramas with cuttlefish ink
Lobster Pasta with fresh tomato sauce
DAY 6
LUNCH
Tricolour beetroot with mousse from Greek yogurt and walnuts
Smoked eel with homemade hummus, capers leaves and kritamo
Fresh fish fillet with pure from celery or eggplant
DINNER
Greek cheese Talagani in a crust filo with honey and sesame
Traditional Crete Salad Dakos
Greek Moussaka (New style)
DAY 7
LUNCH
Lentils salad me tomato cherry and fresh herbs
Asparangus with romesko sauce and crispy prosciutto
Stuffed Chicken ballotine with cream cheese, dried tomato and fresh onion with polenta
DINNER
Crab salad with green apple, ginger and lemon juice and
avocado cream Grilled zucchini with mozzarella and basil pesto
Fillet Rossini with foie gras
DESSERTS
Tiramisu
Mille faille
Cheesecake
Crème brulee
Panna cotta
Loukoumades (Greek Doughnuts)
Pavlova
Banoffee
| 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
High Season (15 June - 15 September) EURO 90000/week + all exp
Mid Season (1 May - 14 June & 16 September - 31 October) EURO 800000/week + all exp
Low Season (1 November - 30 April) EURO 70000 + all exp
+ APA 20% + VAT 13%
Relocation Fees:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* 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
- : 36.4 Feet
- : 6.9 Feet
- : 10
- : 2023
- : Fountaine Pajot
- : 10
- : 13
- : 2 X Cummins QSB 6.7 550 HP 1 x Kohler 20Kw 1 x Fisher Panda 20 Kw
- : Yes
- : 1
- : Yacht offers Rendezvous Diving only
- : Vladimir Vanglov
- : Greek
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X Cummins QSB 6.7 550 HP 1 x Kohler 20Kw 1 x Fisher Panda 20 Kw | |
| Fuel Consumption: | - |
| Cruising Speed: | 10 |
| Max Speed: | 13US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Wi-Fi Printer Laptop |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | No |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes (2) |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | yes |
| Inverter: | yes |
| Voltages: | - |
| Water Maker: | Yes (2) |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | Yes |
| Pet Type: | - |
| Guest Pets: | Yes |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Williams Sportjet 520 |
| Dinghy hp: | 230 |
| Dinghy # pax: | 7 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | 1 |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | - |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | 2 |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Meet Vladimir, a seasoned captain with a passion for sailing and a wealth of experience navigating the beautiful waters of Europe. With his extensive knowledge of Croatia, Greece, Montenegro, and Turkey, Vladimir is the perfect captain to guide any client on their dream vacation.
At 52 years old, Vladimir is not only an experienced sailor but also a fluent English speaker, ensuring clear communication throughout your journey. He has honed his sailing skills through participation in various races and regattas in sailing class F18, taking him to stunning locations such as Bulgaria, Romania, France, and Turkey.
He has been working on the Greece for over 10 years.
In addition to his sailing expertise, Vladimir has captained a commercial motor yacht based in the South of France for the past three years. This experience has further enhanced his interpersonal skills, allowing him to provide exceptional service and create unforgettable moments for his guests.
Moreover, Vladimir's technical expertise sets him apart. For the last five years, he has worked as a technical advisor for reputable dealers of Lagoon and Jeanneau yachts. This background gives him the valuable knowledge and resources to handle any technical issues that may arise during your voyage, ensuring an stress-free journey.
And did we mention that Vladimir is also a loving father of two? His parental experience makes him particularly adept at creating a family-friendly environment, where children can feel safe and have the time of their lives.
With Vladimir as your captain, you can trust that your sailing vacation will be in capable hands. His extensive experience, friendly demeanor, and technical proficiency make him the ideal choice for an unforgettable journey on the seas.
Previous yachts: ALOIA and CARPE DIEM
Chef Panos Kyriazis
Panos was born in 1988 in our beautiful Thessaloniki. His love for cooking made him want to travel the world. Hence, he had a job opportunity to work as a chef in a luxury resort of Bansko of Bulgaria, he then traveled to Germany, first from the south (Stuttgart) up to the north (Hamburg), to the city of lights, Paris, and ended down to the exotic St. Barth in the Caribbean! Finally, he accomplished combining his love for the sea with his love for cooking like a chef on yachts.
He holds his Culinary diploma from IEK DELTA in Athens, he speaks fluent English, some german and he also holds a powerboat certificate.
In his free time, he enjoys traveling, of course, reading, relaxing with some good vibe music with a glass of good French wine!
Previous yacht: ALOIA
Chief Steward: TBA
Steward: Angelo Koletsi
Angelo is an enthusiastic and dedicated person with seven years of experience in the restaurant industry. He has worked in Greece and abroad as well. For the last two seasons he was employed at the Grand Bretagne Hotel (Athens) and in one of the top restaurants in Mykonos. While he may be new to the world of yachting, his strong work ethic, exceptional customer service skills, and attention to detail make him an ideal candidate for the role of steward on board. John is eager to transfer his hospitality experience to the yachting industry and is committed to providing top-notch service to guests and ensuring their comfort throughout their voyage. He is kind, adaptable and has always a smile on his face. Angelo speaks Greek and English.
Deckhand: TBA
BREAKFAST
Tea, infusions, coffee, fresh juices, smoothies, milk different types
Bread and toasts
Croquet madame
Greek yoghurt
Cereals, fresh fruits, honey, marmalades, tahini and other spreads
Cheese and cold cuts different types
Eggs all types
Pancakes, crepes, croissant different types
Variety of cakes
DAY 1
LUNCH
Stuffed cabbage with seafood mix and fresh herbs, sauce from almond milk and caviar from passion fruit
Salad rocket with artichokes
Calamari sauté with fava from Santorini and vegetable spaghetti
DINNER
Greek salad
(cucumber, tomato cherry, onion, Greek olives, green peppers, kritamo, mousse and soap from feta cheese)
Fish Carpaccio with leche de tigre
Seabass with spanakorizo sauce and Cuttlefish ink
DAY 2
LUNCH
Mozzarella Burrata with tomato cherry and aromatic olive from fresh basil
Bruschetta with roasted peppers, rocket leaves and parmesan flakes
Risotto a la vongole
DINNER
Salad Niçoise
Beef Tartar or Foie gras with marmalade from fruit
Chicken fricassee
DAY 3
LUNCH
Traditional Spanish Salad melon with prosciutto Gazpacho soup
Fresh Tuna fillet Vierge
DINNER
Beef Carpaccio with rocket and parmesan flakes
Salad sikore with sevre cheese, apple red, pecan, tomato and aioli sauce
Iberico di bellota with pure and chips from sweet potato
DAY 4
LUNCH
Spring rolls with vegetable and chicken
Salad with green beans
Ramen Bowl with noodles and shrimps
DINNER
Sushi Night
Salad mix
DAY 5
LUNCH
Athinaiki salad (baby potato, fresh vegetables and fresh fish)
Tzatziki avocado
Fish fillet with green horta and sauce egg-lemon
DINNER
Green Mix salat with fried cheese and walnut
Taramas with cuttlefish ink
Lobster Pasta with fresh tomato sauce
DAY 6
LUNCH
Tricolour beetroot with mousse from Greek yogurt and walnuts
Smoked eel with homemade hummus, capers leaves and kritamo
Fresh fish fillet with pure from celery or eggplant
DINNER
Greek cheese Talagani in a crust filo with honey and sesame
Traditional Crete Salad Dakos
Greek Moussaka (New style)
DAY 7
LUNCH
Lentils salad me tomato cherry and fresh herbs
Asparangus with romesko sauce and crispy prosciutto
Stuffed Chicken ballotine with cream cheese, dried tomato and fresh onion with polenta
DINNER
Crab salad with green apple, ginger and lemon juice and
avocado cream Grilled zucchini with mozzarella and basil pesto
Fillet Rossini with foie gras
DESSERTS
Tiramisu
Mille faille
Cheesecake
Crème brulee
Panna cotta
Loukoumades (Greek Doughnuts)
Pavlova
Banoffee
| 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
High Season (15 June - 15 September) EURO 90000/week + all exp
Mid Season (1 May - 14 June & 16 September - 31 October) EURO 800000/week + all exp
Low Season (1 November - 30 April) EURO 70000 + all exp
+ APA 20% + VAT 13%
Relocation Fees:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
