ALOIA

€29,500 - €38,500 / WEEK
SISTER SHIP
Sister Ship
Sister Ship
Sister Ship
Sister Ship
Sister Ship

One master cabin with queen size bed, 3 double cabins with queen size bed all with private facilities

BUILT/REFIT
YEAR
2020
YACHT
LENGTH
67 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
3
CHARGES
FROM
€29,500
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
2 x 300 HP Fischer Panda 6 KVA Onan 17 KVA
Fuel Consumption: 20
Cruising Speed: 8
Max Speed: 9US Gall/Hr
Details
Type: Cat
Beam: 32 Feet
Draft: 5.6 Feet
Pax: 8
YearBuilt: 2020
Builder: FOUNTAINE PAJOT
Engines: 2 x 300 HP Fischer Panda 6 KVA Onan 17 KVA
Flag: VALETTA
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: -
Camcorder: -
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: -
Special Diets: Inq
Kosher: No
BBQ: Yes
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: -
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: ηιγηφιελδ 460μ
Dinghy hp: 60
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 1
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): Hydraulic
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Vladimir Vangelov
Nation: Bulgarian
Born: 1973
Languages: Bulgarian, English, Greek, German
Chef
Pavlov Gani
Nation: Bulgaria
Born: 1976
Captain: Vladimir Vangelov
Vladimir is a highly experienced captain with thousand of sailing miles on his career around Europe and most specifically major sailing destinations like Croatia, Greece, Montenegro, and Turkey. Vladimir at the age of 47, speaks fluent English and has extensive sailing experience gained from various races in sailing class F18 and regattas all over Europe and more specifically in Bulgaria, Romania, France, and Turkey. His profile includes skippering experience in various boat types both (monohulls and multihulls). Furthermore, his lovely personality and great interpersonal skills have enabled him to captain on a commercial motor yacht for the last three years based in the South of France. In the meanwhile, for the last five years has been working as a technical advisor for several dealers of Lagoon and Jeanneau, providing him with all the extra technical marine expertise needed to make your voyage the least stressful possible. On top of everything, his parental experience being the dad of two lovely children make him the right captain for a family type sailing vacations.

Chef: Pavlov Gani
Pavlov was born in Sofia in 1976. He has an experience of 23 years working as a Chef in many restaurants and several hotels in Bulgaria. He is specialized in Italian cuisine from the International Academy of Italian Cuisine Lucca in 2012 by the chef Ganluca Pardini, and loves to prepare Mediterranean cuisine in general. Until now all his guests fell in love with his dishes, presentation, and passion! He is a team player, hard-working, and responsible. He speaks Bulgarian and English.


Deckhand/ Stew: Tranos Themistoklis
Themis was born in 1992 in Athens. 

He has eight years of experience in customer-oriented tourism and hospitality and events management (hotel, outdoor activities companies, event management companies, marketing consulting & product mediator). He is expertise in adventure and outdoor activities such as climbing, hiking, scuba diving (rescue diver), kitesurfing (IKO Level 3), water - skiing, snowboarding. 
He holds a bachelor in International Hospitality and Tourism Management and Business Administration. 
He also holds Day SKipper Diploma and Powerboat diploma. He has crossed the Mediterranean twice for yacht deliveries. 
Some of his interests are photography, cooking, winter activities, hiking, traveling, and lastly, he speaks fluent English and good German. 

Day 1

Welcome buffet

Selection of finger food

Smoke salmon tartar on crispy French baguette

Cucumber with shrimps cocktail

Prosciutto wrapped on critsini

Cubes of pineapple with smoke cheese

Mini mozzarella with tomato cherry

Fresh fruits

Cookies

Fresh homemade cake

Lunch

Salad

CRISPY GOAT CHEESE SALAD

Warm goat cheese, green apple,

candied walnuts, cranberries, balsamic

Selection of cheese

Hot appetazier

Stuffed eggplants with tomato and zucchini gradinated with feta chesse

Main course

1.Braised legg of chicken with olives and tomato in white wine sauce

Grilled vegetables and baked potatoes

2.Pan fried fillet of dorade with tomatoe and garlic salsa

Grilled vegetables and baked potatoes

Fresh fruits- cheese selection-chocolate souffle

Dinner

Starter

Classic shrimp coctail

Soup

Mushroom cappuccino

Hot appetizer

Fillet of salmon with beetroot puree and lime sabayon

Main Course

Fillet  of beef with  lamprusko  wine  sauce served with sundried apple puree,baby potatoes and princess butter beans

Dessert

Millfeuille with vanilla cream

Fresh fruit selection

Cheese selection

Day 2

 DINNER

Salad

Grilled goat cheese on the top of the local vegetables with apple and honey sauce

Soup

Onion soup

Main Course Meat

Beef strogganof served with hot potatoes vinegrait salat

Main Course fish

Fillet of seabass  with Garlic Butter, Julienne of Root Vegetables, Steamed Potatoes

Main Vegeterian Course

Traditional ratatouille

Dessert

Creme brulle served with strawbeery sauce

Fresh fruit selection

Cheese selection

 

Day 3

Salad

Assorted ham with fruit confit on a green bouquet of  salad in raspberry vinaigrette

Soup

Chicken consommé served with vegetables Julien and nudles

Main Course fish

Saute scallops with dried apple in lime and caper sauce served with pepperonata vegetables and butter baby potatoes

Main Course Meat

Rib eye beef  in sage juices with grilled vegetables and mashed  potatoe  at the side

Main Vegeterian Course

Stuffed tomatoes Greek style

Dessert

Ice cream

Fresh fruit selection

Cheese selection

 

Day 4

Salad

Ruccola salat with tomatoes cherry,cucumber,strawbberies,parmeggiano and traditional orange vinegraite

Soup

Celery with potatoes and sour cream

Main course

Moussaka

main course fish

Grilled shrimps

Vegetarian

Stuffed paprika with with Greek selection ofcheese

Dessert

Baklava

Ice cream

Fruit selection

Chesse selection

 

Day 5

Salad

Greek salat

Soup

Lentils soup

Main course

Pasta with lobster

Desert

Panacota

Fruit selection

Chesse selection

 

Day 6

Salad

 CAPRESE SALAD

Mozzarella, heritage tomatoes, basil & olive oil

Soup

potatoe soup

main course meat

T-bon steak with baby garlic potatoes and grilled mushrooms

main course fish

orzo pasta with fruit di mare

vegeteria main course

spanakopita

desert

tiramisu

fresh fruit

chesse selection

Day 7

bbq on the sun deck or outside of the ship

 

ALWAYS AVAILABLE GRILLED SALMON AND CHICKEN FILLET

LUNCH

Day 2

 

OUZO table  GREEK STYLE LUNCH

Greek style cooked octopus

Fava

Steamed vegetables with garlic sauce

Fried calamari

Garlic bread

Grilled tomatoes

Main course

Lamp cotollettes.

roasted lamp cotollettes with whipped pistachio and pomegranate sweet onion stuffed with ground lamb and apricots

dessert

RICOTTA CHEESECAKE

Mixed berry marmalade, lemon tuile

 

DAY 3

Mediterranean table

 

 Taramasalata

Tzatziki

Grilled Mushrooms

Watermelon Salad

Main course

GRILLED FILET MIGNON

Truffle potato purιe, asparagus, Bordelaise sauce

 

Dessert

Loukoumade with honey and nuts

 

 

 

DAY 4

Mexican table

Chicken & Corn Tortilla Soup

Black beans, tomatoes,toasted cumin

 

Pulled Pork loin

Roasted chiles, salsa verde,grilled vegetables

 

QUESADILLAS

 

Portobello Mushrooms

Chicken fajitas

Bacon, scallions

 

Dessert

 

Banana and Chocolate Chimichanga

 

DAY 5

 

THE FISHERMAN LUNCH

 

Fresh leaves of green salat with grilled vegetables and manouri cheese

 

Mediterranean soup with fish

 

Oven baked grouper stuffed with rosemary and garlic. Served with quinoa and steamed vegetables

 

Dessert

Tradition warm baclava with pistachio ice cream

DAY 6

 

Soup with vegetables and traxana.

 

Greek typical bbQ

 

Skewers of pork and chicken

Grilled vegetables

Greek salad

Green salat

Baby potatoes on the grill

SERVED IN A FAMILY STYLE

Dessert

Saragli

Ice cream

 

 

Always available fruits and snacks

Coffee tea time served every day with homemade cakes, cookies and cold sandwiches.

Ery night we can serve some snacks for your drink

 Our chef will surprise you every evening.

 

Breakfast

All type of coffees

Tea, bagged and handmade blends

Fresh fruit juices

Milk, whole and lactose free

Smoothies

Greek yogurt

Different types of cereals

Fresh made breads and cakes

Vegetables

Cold cuts and cheese

Different flavours  of jam

Honey and tachini

Every day different kind of pies

Pastries and croissant

And you can order your omellete or your egg in the way that you like to enjoy it!

 

 

 

 

 

August 15, 2020
Tamara
August 23, 2020
Nowak
Rates are Plus Expenses
Additional Rate Details:
RATES 2021
Period A (July-August) EURO 38500/week
Period B (June - Sept) EURO 35000/week
Period C (October - May) EURO 29500/week

+ VAT 12% + APA 20%

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

  • : Cat
  • : 32 Feet
  • : 5.6 Feet
  • : 8
  • : 2020
  • : FOUNTAINE PAJOT
  • : 8
  • : 9
  • : 2 x 300 HP Fischer Panda 6 KVA Onan 17 KVA
  • : Yacht offers Rendezvous Diving only
  • : Vladimir Vangelov
  • : VALETTA
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: -
Electric Heads: 4
Engine Details
2 x 300 HP Fischer Panda 6 KVA Onan 17 KVA
Fuel Consumption: 20
Cruising Speed: 8
Max Speed: 9US 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: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Inq
Kosher: No
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: ηιγηφιελδ 460μ
Dinghy hp: 60
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 1
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): Hydraulic
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Vladimir Vangelov
Nation: Bulgarian
Born: 1973
Languages: Bulgarian, English, Greek, German
Chef
Pavlov Gani
Nation: Bulgaria
Born: 1976
Captain: Vladimir Vangelov
Vladimir is a highly experienced captain with thousand of sailing miles on his career around Europe and most specifically major sailing destinations like Croatia, Greece, Montenegro, and Turkey. Vladimir at the age of 47, speaks fluent English and has extensive sailing experience gained from various races in sailing class F18 and regattas all over Europe and more specifically in Bulgaria, Romania, France, and Turkey. His profile includes skippering experience in various boat types both (monohulls and multihulls). Furthermore, his lovely personality and great interpersonal skills have enabled him to captain on a commercial motor yacht for the last three years based in the South of France. In the meanwhile, for the last five years has been working as a technical advisor for several dealers of Lagoon and Jeanneau, providing him with all the extra technical marine expertise needed to make your voyage the least stressful possible. On top of everything, his parental experience being the dad of two lovely children make him the right captain for a family type sailing vacations.

Chef: Pavlov Gani
Pavlov was born in Sofia in 1976. He has an experience of 23 years working as a Chef in many restaurants and several hotels in Bulgaria. He is specialized in Italian cuisine from the International Academy of Italian Cuisine Lucca in 2012 by the chef Ganluca Pardini, and loves to prepare Mediterranean cuisine in general. Until now all his guests fell in love with his dishes, presentation, and passion! He is a team player, hard-working, and responsible. He speaks Bulgarian and English.


Deckhand/ Stew: Tranos Themistoklis
Themis was born in 1992 in Athens. 

He has eight years of experience in customer-oriented tourism and hospitality and events management (hotel, outdoor activities companies, event management companies, marketing consulting & product mediator). He is expertise in adventure and outdoor activities such as climbing, hiking, scuba diving (rescue diver), kitesurfing (IKO Level 3), water - skiing, snowboarding. 
He holds a bachelor in International Hospitality and Tourism Management and Business Administration. 
He also holds Day SKipper Diploma and Powerboat diploma. He has crossed the Mediterranean twice for yacht deliveries. 
Some of his interests are photography, cooking, winter activities, hiking, traveling, and lastly, he speaks fluent English and good German. 

Day 1

Welcome buffet

Selection of finger food

Smoke salmon tartar on crispy French baguette

Cucumber with shrimps cocktail

Prosciutto wrapped on critsini

Cubes of pineapple with smoke cheese

Mini mozzarella with tomato cherry

Fresh fruits

Cookies

Fresh homemade cake

Lunch

Salad

CRISPY GOAT CHEESE SALAD

Warm goat cheese, green apple,

candied walnuts, cranberries, balsamic

Selection of cheese

Hot appetazier

Stuffed eggplants with tomato and zucchini gradinated with feta chesse

Main course

1.Braised legg of chicken with olives and tomato in white wine sauce

Grilled vegetables and baked potatoes

2.Pan fried fillet of dorade with tomatoe and garlic salsa

Grilled vegetables and baked potatoes

Fresh fruits- cheese selection-chocolate souffle

Dinner

Starter

Classic shrimp coctail

Soup

Mushroom cappuccino

Hot appetizer

Fillet of salmon with beetroot puree and lime sabayon

Main Course

Fillet  of beef with  lamprusko  wine  sauce served with sundried apple puree,baby potatoes and princess butter beans

Dessert

Millfeuille with vanilla cream

Fresh fruit selection

Cheese selection

Day 2

 DINNER

Salad

Grilled goat cheese on the top of the local vegetables with apple and honey sauce

Soup

Onion soup

Main Course Meat

Beef strogganof served with hot potatoes vinegrait salat

Main Course fish

Fillet of seabass  with Garlic Butter, Julienne of Root Vegetables, Steamed Potatoes

Main Vegeterian Course

Traditional ratatouille

Dessert

Creme brulle served with strawbeery sauce

Fresh fruit selection

Cheese selection

 

Day 3

Salad

Assorted ham with fruit confit on a green bouquet of  salad in raspberry vinaigrette

Soup

Chicken consommé served with vegetables Julien and nudles

Main Course fish

Saute scallops with dried apple in lime and caper sauce served with pepperonata vegetables and butter baby potatoes

Main Course Meat

Rib eye beef  in sage juices with grilled vegetables and mashed  potatoe  at the side

Main Vegeterian Course

Stuffed tomatoes Greek style

Dessert

Ice cream

Fresh fruit selection

Cheese selection

 

Day 4

Salad

Ruccola salat with tomatoes cherry,cucumber,strawbberies,parmeggiano and traditional orange vinegraite

Soup

Celery with potatoes and sour cream

Main course

Moussaka

main course fish

Grilled shrimps

Vegetarian

Stuffed paprika with with Greek selection ofcheese

Dessert

Baklava

Ice cream

Fruit selection

Chesse selection

 

Day 5

Salad

Greek salat

Soup

Lentils soup

Main course

Pasta with lobster

Desert

Panacota

Fruit selection

Chesse selection

 

Day 6

Salad

 CAPRESE SALAD

Mozzarella, heritage tomatoes, basil & olive oil

Soup

potatoe soup

main course meat

T-bon steak with baby garlic potatoes and grilled mushrooms

main course fish

orzo pasta with fruit di mare

vegeteria main course

spanakopita

desert

tiramisu

fresh fruit

chesse selection

Day 7

bbq on the sun deck or outside of the ship

 

ALWAYS AVAILABLE GRILLED SALMON AND CHICKEN FILLET

LUNCH

Day 2

 

OUZO table  GREEK STYLE LUNCH

Greek style cooked octopus

Fava

Steamed vegetables with garlic sauce

Fried calamari

Garlic bread

Grilled tomatoes

Main course

Lamp cotollettes.

roasted lamp cotollettes with whipped pistachio and pomegranate sweet onion stuffed with ground lamb and apricots

dessert

RICOTTA CHEESECAKE

Mixed berry marmalade, lemon tuile

 

DAY 3

Mediterranean table

 

 Taramasalata

Tzatziki

Grilled Mushrooms

Watermelon Salad

Main course

GRILLED FILET MIGNON

Truffle potato purιe, asparagus, Bordelaise sauce

 

Dessert

Loukoumade with honey and nuts

 

 

 

DAY 4

Mexican table

Chicken & Corn Tortilla Soup

Black beans, tomatoes,toasted cumin

 

Pulled Pork loin

Roasted chiles, salsa verde,grilled vegetables

 

QUESADILLAS

 

Portobello Mushrooms

Chicken fajitas

Bacon, scallions

 

Dessert

 

Banana and Chocolate Chimichanga

 

DAY 5

 

THE FISHERMAN LUNCH

 

Fresh leaves of green salat with grilled vegetables and manouri cheese

 

Mediterranean soup with fish

 

Oven baked grouper stuffed with rosemary and garlic. Served with quinoa and steamed vegetables

 

Dessert

Tradition warm baclava with pistachio ice cream

DAY 6

 

Soup with vegetables and traxana.

 

Greek typical bbQ

 

Skewers of pork and chicken

Grilled vegetables

Greek salad

Green salat

Baby potatoes on the grill

SERVED IN A FAMILY STYLE

Dessert

Saragli

Ice cream

 

 

Always available fruits and snacks

Coffee tea time served every day with homemade cakes, cookies and cold sandwiches.

Ery night we can serve some snacks for your drink

 Our chef will surprise you every evening.

 

Breakfast

All type of coffees

Tea, bagged and handmade blends

Fresh fruit juices

Milk, whole and lactose free

Smoothies

Greek yogurt

Different types of cereals

Fresh made breads and cakes

Vegetables

Cold cuts and cheese

Different flavours  of jam

Honey and tachini

Every day different kind of pies

Pastries and croissant

And you can order your omellete or your egg in the way that you like to enjoy it!

 

 

 

 

 

August 15, 2020
Tamara
August 23, 2020
Nowak
Rates are Plus Expenses
Additional Rate Details:
RATES 2021
Period A (July-August) EURO 38500/week
Period B (June - Sept) EURO 35000/week
Period C (October - May) EURO 29500/week

+ VAT 12% + APA 20%

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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