ANDARE AVANTI
Set Sail on a Greek Crewed 48′ Lagoon Catamaran Yacht Charter Based in Athens
Embark on a remarkable journey through the Greek Islands aboard our beautifully appointed 48.5-foot Lagoon catamaran, the perfect choice for crewed catamaran yacht charters based in Athens. Designed for up to 10 guests, this modern and spacious sailing yacht offers the ideal blend of luxury, comfort, and open-sea adventure.
Featuring six well-designed cabins—including four double cabins and two semi-double cabins suitable for one adult or two children—plus five bathrooms, this Lagoon catamaran ensures a private and relaxing retreat for every guest. Whether you’re cruising the Saronic Gulf or anchoring in a secluded Cycladic bay, the layout provides both intimacy and space.
Crafted by the prestigious Lagoon shipyard, this 48-foot catamaran boasts a sleek design, outstanding stability, and superior performance—perfect for smooth sailing across the Aegean Sea. Her stylish interiors are bathed in natural light, while exterior lounging areas invite you to soak in the sun or enjoy evenings under the stars.
Your charter includes the service of a dedicated professional crew, committed to providing a seamless and memorable experience. From personalized itineraries and curated island excursions to gourmet onboard dining, the crew ensures every detail is managed with care and discretion.
Book your Greek crewed catamaran yacht charter from Athens today and experience the ultimate combination of elegance, adventure, and five-star service on the water.
Contact Wlms Yacht Charters for more info on how to reserve Andare Avanti!
4 double cabins and 2 cabins with semi-double beds for one adult or 2 children, 5 bathrooms
| Accommodations | |
|---|---|
| Cabins: | 6 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X Yanmar 80HP Onan 6 KvA | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 7 |
| Max Speed: | 9US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26.5 Feet |
| Draft: | 8.7 Feet |
| Pax: | 10 |
| Refit: | 2023 |
| YearBuilt: | 2020 |
| Builder: | Lagoon |
| JetSkis: | No |
| Flag: | Greek |
| Engines: | 2 X Yanmar 80HP Onan 6 KvA |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | No |
| Minimum Age: | - |
| Inverter: | 220 V |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | GALA |
| Dinghy hp: | 30 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Hydraulic aft |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Stella Tzavara is the Captain of S/Y Antare Avanti, bringing a wealth of experience in the yachting industry since 2015 and serving as a Captain since 2023. With a background in project management, she combines strong technical problem-solving skills with effective leadership and teamwork, ensuring smooth and safe operations on board. Having held every position aboard a yacht, Stella has a comprehensive understanding of both operational and guest service needs, allowing her to manage her crew efficiently while delivering exceptional experiences for guests. Her passion for travel has taken her across Europe, and she thrives on finding solutions to challenges and maintaining seamless day-to-day operations. Adaptable, proactive and highly organized, Stella approaches every voyage with professionalism, precision and a focus on creating a safe, enjoyable, and memorable journey for all onboard.
Cook/Host: Aliki Georgopoulou
Aliki joins Andare Avanti as Cook and Host, bringing over 10 years of experience aboard luxury charter sailing yachts throughout Greece. A passionate and highly adaptable yacht professional, she expertly combines her culinary talents with warm, attentive hosting to create seamless, tailor-made guest experiences both in the galley and throughout the yacht. Known for anticipating guests’ needs and maintaining the highest service standards, Aliki ensures every moment on board is welcoming, comfortable, and memorable. Her culinary style focuses on fresh, refined Mediterranean cuisine, thoughtfully prepared and beautifully presented, with careful attention to dietary preferences and special requests. Efficient and organized, she manages provisioning with precision and thrives in fast-paced charter environments, while her personable approach enhances the onboard atmosphere for both guests and crew. Experienced in multicultural teams, Aliki is dedicated, detail-oriented, and genuinely guest-focused, committed to delivering exceptional service. Passionate about her continuous growth in the yachting industry, she brings both professional expertise and heartfelt hospitality to every charter aboard Andare Avanti.
BREAKFAST
Daily
Fresh fruit platter
Selection of artisanal breads (white, whole grain, multigrain, toast) Variety of jam, honey, peanut butter, granola, mix oats with nuts, yogurt Eggs according to preference (fried, boiled, omelet, scrambled, poached) Selection of cheeses and cold cuts, avocado, bacon, sausages
Daily warm bakery pies (spinach pie, cheese pie, Bougatsa, croissants, etc.)
Orange or mixed juice, tea, and coffee of your choice
Day 1
Lunch
Salad
Spinach Salad, Apricots, cashews with balsamic vinaigrette
Appetizer
Steamed Mussels, Cooked in white wine with garlic, shallots, and extra virgin olive oil
Main Course
Linguine with Prawns, Linguine cooked in bisque with tomato sauce, and sautéed shrimp with a touch of ouzo
Dessert
Lemon Posset
Dinner
Salad
Potato Salad, a mix of baby potatoes, fresh herbs, peppers, onions, finished with lemon mustard dressing
Appetizer
Stuffed Oven Mushrooms, Portobello mushrooms topped with melted blue cheese, prosciutto, and chives
Main Course
Ribeye Steak, Premium Beef Steak cooked to your reference, accompanied by grilled vegetables
Dessert
Ekmek Kantaifi
Day 2
Lunch
Salad
Beetroot salad, Walnuts, green apple, garlic, and goat cheese
Appetizer
“Bouyiourdi”, baked feta cheese with spicy peppers, sliced tomatoes, in olive oil with kasseri cheese on top
Main Course
“Yuvetsi”, Slow-braised beef with orzo pasta in rich tomato sauce, topped with grated mizithra cheese
Dessert
Apple Crumble, Baked apples with honey, sitting on cinnamon “soil”, served with whipped cream and caramel sauce
Dinner
Salad
Strawberry arugula salad, Toasted nuts, and flakes of aged cheese with strawberry vinaigrette
Appetizer
Beef Carpaccio, Thin layer of beef with capers, flakes of parmesan, baby rucola, dots of avocado cream, and strawberries served with extra virgin olive oil
Main Course
Tuna Steak, Grilled tuna fillet cooked by preference, accompanied by black quinoa with lime, herbs, and avocado cream on the side
Dessert
Lava Cake, Chocolate muffins with running chocolate served with vanilla ice cream
Day 3
Lunch
Salad
Greek Salad, tomato, feta, cucumber, capers, green pepper, red onion, and kalamata olives
Appetizer
Taramosalata, mousse of fish roe with cuttlefish ink, and pita bread on the side
Main Course
Cuttlefish with Spinach, strips of cuttlefish with sautéed spinach and cherry tomatoes
Dessert
Strawberry Mille Feuille
Dinner
Salad
Caprese salad, sliced tomatoes, mozzarella, and rucola in basil sauce
Appetizer
Kataifi Nest, Angel hair, stuffed with melted cheese, and served with peach marmalade on the side
Main Course
Moussaka, Layers of vegetables (potato, eggplant, zucchini), bolognaise with a top layer of béchamel sauce
Dessert
“Halva”, Semolina with nuts in cinnamon syrup
Day 4
Lunch
Salad
Watermelon Salad, Cubes of watermelon, feta cheese, cucumber, spring onion, leaves of mint, balsamic glaze, and poppy seeds on top
Appetizer
Shrimp carpaccio, thinly sliced raw shrimps marinated in citrus dressing with sea salt flakes, and sea urchin
Main Course
Octopus with Fava, Boiled octopus, with fava purée, served with caramelized onions and caper leaves
Dessert
Homemade ice cream
Dinner
Salad
Lentil salad, sun-dried tomato, spring onions, goat’s cheese, and herbs
Appetizer
Feta Saganaki, Feta cheese in sesame crust, topped with honey
Main Course
“Gemista”, Stuffed vegetables with rice, herbs, and Mediterranean spices
Dessert
Greek Yogurt with Quince Preserves and Cinnamon
Day 5
Lunch
Salad
Fennel Salad, Avocado, grapefruit fillet, citrus dressing, and fresh herbs
Appetizer
Ceviche, Raw Sea bass cubes in “tiger’s milk”, with pineapple, mango, spring onions, peppers, and sesame oil
Main Course
Grilled Fish, Fresh catch of the day grilled, assorted with hot greens, and lemon vinaigrette
Dessert
Panna cotta in mango sauce
Dinner
Salad
Tabbouleh Salad, Cous-cous, tomatoes, herbs, olives, red sweet pepper, and peanut tahini sauce
Appetizer
Chicken Strips, Chicken fillet with herbs, and garlic oil
Main Course
Briam, Greek-style ratatouille with baked seasonal vegetables, tomato sauce, and grated feta cheese
Dessert
Basque Cheesecake
Day 6
Lunch
“Meze”, small plates, like tapas
Salad
Heirloom tomato salad, Feta, caper leaves, and extra virgin olive oil
Appetizer
“Tyrokafteri”, whipped feta with roasted Florina peppers and chili flakes, Hummus, with tahini, and lemon
“Melitzanosalata”, smoky eggplant dip, Tzatziki, with Greek yogurt and cucumber,
On a dip platter served with grilled country bread with olive oil and oregano
Main Course
Marinated anchovies with tomato and parsley, Dolmades vine leaves stuffed with rice and herbs, and grilled halloumi with thyme honey
Dessert
Mastiha Liqueur
Dinner
Salad
Melon prosciutto, sliced and paired with prosciutto and baby lettuce, finished with fig balsamic vinaigrette
Appetizer
Zucchini meatballs, served with yogurt sauce, flavored with mint
Main Course
Pistachio-crusted pork rack, Tender pork rack coated with a mix of pistachio, herbs, Dijon mustard, and smoked paprika, Paired with roasted baby vegetables and parsnip purée
Dessert
Pavlova with wild berries
Day 7
Lunch
Salad
Pumpkin salad, Lettuce, fresh herbs, onion with grape molasses dressing, and pumpkin seeds on top
Appetizer
Bruschetta, Crispy bread with pear, “tsalafouti” cheese, and prosciutto flakes
Main Course
Mushroom Risotto, with a variety of mushrooms in broth, topped with white truffle oil
Dessert
Mousse au chocolate
Dinner
Salad
“Ntakos” Salad, Cretan traditional salad with rusks, ground tomato, fresh mizithra cheese, and samphire
Appetizer
“Flogeres”, Rolls with phyllo crust stuffed with pastirma and cheese
Main Course
Kleftiko, Slow-roasted lamb with potato, tomato, pepper, cheese, onion, and garlic cooked in wine sauce
Dessert
“Mosaic/ Kormos”, a chocolate dessert with biscuit, walnuts, and dried fruits with brandy
* Kindly inform us of any allergies or special dietary restrictions
30/06/26 - 07/07/26
14/06/26-21/06/26
"Hi K.! Wanted to send a note and say we had an absolutely AMAZING (beyond amazing) time with Stella and Aliki couple of weeks ago on the Andare Avanti. I can't stop thinking about the trip and re-living memories from that week. The crew was incredible too! It was perfect!"
06/06/26-12/06/26
30/05/26-05/06/26
22/05/26-29/05/26
15/09/25-29/09/25
20/08/25 - 27/08/25
20/08/25 - 27/08/25
11/08/25 - 18/08/25
04/08/25-10/08/25
26/07/25-02/08/25
18/07/25-25/07/25
10/07/25-17/07/25
02.-09.07.2025
Thanks K.
All went well and as planned or better .
Great team between Kostas and Orpheus and highly recommended.
We might be in touch soon for another booking for 2026 !
02/07/25 - 09/07/25
02/07/25 - 09/07/25
24/06/25 - 01/07/25
1-22 June, Athens to Corfu
Kostas was an excellent Captain. While we gave him our itinerary he was always looking for ideal places to dock for a few hours or overnight. Rather than being in a busy and possibly noisy port we went to sleep and woke in beautiful quiet coves. He was always researching the areas ahead and finding spectacular places. He kept up the APA and shared with Elton every few days as we requested. Kostas always kept up with maintaining and services parts of the boat, keeping everything “ship shape” . I was surprised to see how much a captain is required to know about the mechanics of the boat. He always asked if we needed anything and was available at all hours. Kostas treated Orpheus as a partner and they worked so well together.
Orpheus was an excellent Chef. He always asked what we prefer for our meals and worked throughout the day to procure and cook what we liked. His combination of fresh seafood, fruits and vegetables, traditional Greek dishes were excellent. He made sure we had drinks and snacks if we wanted. He worked so well with Kostas assisting with navigating and tying up the boat, or whatever Kostas asked. Orpheus also made sure our sheets were changed and everything was clean.
We were fortunate that it was just the two of us so we had time to get to know Kostas and Orpheus; where they grew up, how they got into their current positions and what they want in the future. They really are a great team and. The owner is very fortunate to have a team that works so well together!
18/07/25-25/07/25
24/05/25-31/05/25
14/09/2024-21/09/2024
14/09/2024-21/09/2024
06/09/2024-13/09/2024
14/08/2024-23/08/2024
28/07/2024-04/08/2024
21/07/2024-27/07/2024
21/07/2024-27/07/2024
12/07/2024-19/07/2024
12/07/2024-19/07/2024
29/06/2024-06/07/2024
21/06/2024-28/06/2024
07/06/2024-12/06/2024
07/06/2024-12/06/2024
"Omg, hands down best trip we have ever had! We absolutely loved Kostas and Maria and it was an amazing time! I will send pics and details later today.
Hi Kerry! Took me a couple more days than expected to get back to you again. I got very used to eating at 10pm and going to be at midnight. Coming home to reality kind of stinks. Attached are a few random pics from our trip. As I mentioned, we loved every minute! Kostas and Maria were perfect. We loved them. The boat also suited our family perfectly! We boat a lot on our 25ft center console, but my husband knew nothing of sailing or catamarans. He loved talking with Kostas and learning about the boat and Greece. The rest of the fam also enjoyed Kostas and his story and hospitality. Maria was also amazing. So warm and caring. She cooked us feasts for every meal! It became our running joke as she always referred to everything as a "light" or "small" meal...and they were anything but 😆 I kept desperately trying to work up an appetite because everything was so amazing. That was our only problem...we would want to eat more but would be so full! Such an amazing trip! Very sad to be home. Thank you again for all of your help with coordination and guidance. We could not have asked for a better family vacation ❤️ "
05/08/2023 - 12/08/2023
05/08/2023 - 12/08/2023
05/08/2023 - 12/08/2023
05/08/2023 - 12/08/2023
28/07/2023 - 04/08/2023
28/07/2023 - 04/08/2023
17/07/2023 - 24/07/2023
17/07/2023 - 24/07/2023
09/07/2023 - 16/07/2023
09/07/2023 - 16/07/2023
01/07/2023 - 08/07/2023
01/07/2023 - 08/07/2023
01/07/2023 - 08/07/2023
20/08/2022 - 27/08/2022
20/08/2022 - 27/08/2022
11/08/2022 - 18/08/2022
31/07/2022 - 10/08/2022
23/07/2022 - 30/07/2022
23/07/2022 - 30/07/2022
17/07/2022 - 22/07/2022
17/07/2022 - 22/07/2022
07/07/2022 - 14/07/2022
29/07/2021 - 05/08/2021
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| High Season | |||||||||||
| Low Season | |||||||||||
| Low Season (Fall/Winter) |
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
Mid Season: Euro 17000 per week (June and Sept)
Low Season: EURO 10000 (rest months)
Plus all expenses (V.A.T. 6,5% & APA 30%)
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 52ft and up: Cyclades (1,000 EUR + 6,5% VAT) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 26.5 Feet
- : 8.7 Feet
- : 10
- : 2023
- : 2020
- : Lagoon
- : 7
- : 9
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : Stella Tzavara
- : Greek
- : 2 X Yanmar 80HP Onan 6 KvA
| Accommodations | |
|---|---|
| Cabins: | 6 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X Yanmar 80HP Onan 6 KvA | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 7 |
| Max Speed: | 9US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2023 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | No |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | No |
| Inverter: | 220 V |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | No |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | GALA |
| Dinghy hp: | 30 |
| Dinghy # pax: | 5 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Hydraulic aft |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Stella Tzavara is the Captain of S/Y Antare Avanti, bringing a wealth of experience in the yachting industry since 2015 and serving as a Captain since 2023. With a background in project management, she combines strong technical problem-solving skills with effective leadership and teamwork, ensuring smooth and safe operations on board. Having held every position aboard a yacht, Stella has a comprehensive understanding of both operational and guest service needs, allowing her to manage her crew efficiently while delivering exceptional experiences for guests. Her passion for travel has taken her across Europe, and she thrives on finding solutions to challenges and maintaining seamless day-to-day operations. Adaptable, proactive and highly organized, Stella approaches every voyage with professionalism, precision and a focus on creating a safe, enjoyable, and memorable journey for all onboard.
Cook/Host: Aliki Georgopoulou
Aliki joins Andare Avanti as Cook and Host, bringing over 10 years of experience aboard luxury charter sailing yachts throughout Greece. A passionate and highly adaptable yacht professional, she expertly combines her culinary talents with warm, attentive hosting to create seamless, tailor-made guest experiences both in the galley and throughout the yacht. Known for anticipating guests’ needs and maintaining the highest service standards, Aliki ensures every moment on board is welcoming, comfortable, and memorable. Her culinary style focuses on fresh, refined Mediterranean cuisine, thoughtfully prepared and beautifully presented, with careful attention to dietary preferences and special requests. Efficient and organized, she manages provisioning with precision and thrives in fast-paced charter environments, while her personable approach enhances the onboard atmosphere for both guests and crew. Experienced in multicultural teams, Aliki is dedicated, detail-oriented, and genuinely guest-focused, committed to delivering exceptional service. Passionate about her continuous growth in the yachting industry, she brings both professional expertise and heartfelt hospitality to every charter aboard Andare Avanti.
BREAKFAST
Daily
Fresh fruit platter
Selection of artisanal breads (white, whole grain, multigrain, toast) Variety of jam, honey, peanut butter, granola, mix oats with nuts, yogurt Eggs according to preference (fried, boiled, omelet, scrambled, poached) Selection of cheeses and cold cuts, avocado, bacon, sausages
Daily warm bakery pies (spinach pie, cheese pie, Bougatsa, croissants, etc.)
Orange or mixed juice, tea, and coffee of your choice
Day 1
Lunch
Salad
Spinach Salad, Apricots, cashews with balsamic vinaigrette
Appetizer
Steamed Mussels, Cooked in white wine with garlic, shallots, and extra virgin olive oil
Main Course
Linguine with Prawns, Linguine cooked in bisque with tomato sauce, and sautéed shrimp with a touch of ouzo
Dessert
Lemon Posset
Dinner
Salad
Potato Salad, a mix of baby potatoes, fresh herbs, peppers, onions, finished with lemon mustard dressing
Appetizer
Stuffed Oven Mushrooms, Portobello mushrooms topped with melted blue cheese, prosciutto, and chives
Main Course
Ribeye Steak, Premium Beef Steak cooked to your reference, accompanied by grilled vegetables
Dessert
Ekmek Kantaifi
Day 2
Lunch
Salad
Beetroot salad, Walnuts, green apple, garlic, and goat cheese
Appetizer
“Bouyiourdi”, baked feta cheese with spicy peppers, sliced tomatoes, in olive oil with kasseri cheese on top
Main Course
“Yuvetsi”, Slow-braised beef with orzo pasta in rich tomato sauce, topped with grated mizithra cheese
Dessert
Apple Crumble, Baked apples with honey, sitting on cinnamon “soil”, served with whipped cream and caramel sauce
Dinner
Salad
Strawberry arugula salad, Toasted nuts, and flakes of aged cheese with strawberry vinaigrette
Appetizer
Beef Carpaccio, Thin layer of beef with capers, flakes of parmesan, baby rucola, dots of avocado cream, and strawberries served with extra virgin olive oil
Main Course
Tuna Steak, Grilled tuna fillet cooked by preference, accompanied by black quinoa with lime, herbs, and avocado cream on the side
Dessert
Lava Cake, Chocolate muffins with running chocolate served with vanilla ice cream
Day 3
Lunch
Salad
Greek Salad, tomato, feta, cucumber, capers, green pepper, red onion, and kalamata olives
Appetizer
Taramosalata, mousse of fish roe with cuttlefish ink, and pita bread on the side
Main Course
Cuttlefish with Spinach, strips of cuttlefish with sautéed spinach and cherry tomatoes
Dessert
Strawberry Mille Feuille
Dinner
Salad
Caprese salad, sliced tomatoes, mozzarella, and rucola in basil sauce
Appetizer
Kataifi Nest, Angel hair, stuffed with melted cheese, and served with peach marmalade on the side
Main Course
Moussaka, Layers of vegetables (potato, eggplant, zucchini), bolognaise with a top layer of béchamel sauce
Dessert
“Halva”, Semolina with nuts in cinnamon syrup
Day 4
Lunch
Salad
Watermelon Salad, Cubes of watermelon, feta cheese, cucumber, spring onion, leaves of mint, balsamic glaze, and poppy seeds on top
Appetizer
Shrimp carpaccio, thinly sliced raw shrimps marinated in citrus dressing with sea salt flakes, and sea urchin
Main Course
Octopus with Fava, Boiled octopus, with fava purée, served with caramelized onions and caper leaves
Dessert
Homemade ice cream
Dinner
Salad
Lentil salad, sun-dried tomato, spring onions, goat’s cheese, and herbs
Appetizer
Feta Saganaki, Feta cheese in sesame crust, topped with honey
Main Course
“Gemista”, Stuffed vegetables with rice, herbs, and Mediterranean spices
Dessert
Greek Yogurt with Quince Preserves and Cinnamon
Day 5
Lunch
Salad
Fennel Salad, Avocado, grapefruit fillet, citrus dressing, and fresh herbs
Appetizer
Ceviche, Raw Sea bass cubes in “tiger’s milk”, with pineapple, mango, spring onions, peppers, and sesame oil
Main Course
Grilled Fish, Fresh catch of the day grilled, assorted with hot greens, and lemon vinaigrette
Dessert
Panna cotta in mango sauce
Dinner
Salad
Tabbouleh Salad, Cous-cous, tomatoes, herbs, olives, red sweet pepper, and peanut tahini sauce
Appetizer
Chicken Strips, Chicken fillet with herbs, and garlic oil
Main Course
Briam, Greek-style ratatouille with baked seasonal vegetables, tomato sauce, and grated feta cheese
Dessert
Basque Cheesecake
Day 6
Lunch
“Meze”, small plates, like tapas
Salad
Heirloom tomato salad, Feta, caper leaves, and extra virgin olive oil
Appetizer
“Tyrokafteri”, whipped feta with roasted Florina peppers and chili flakes, Hummus, with tahini, and lemon
“Melitzanosalata”, smoky eggplant dip, Tzatziki, with Greek yogurt and cucumber,
On a dip platter served with grilled country bread with olive oil and oregano
Main Course
Marinated anchovies with tomato and parsley, Dolmades vine leaves stuffed with rice and herbs, and grilled halloumi with thyme honey
Dessert
Mastiha Liqueur
Dinner
Salad
Melon prosciutto, sliced and paired with prosciutto and baby lettuce, finished with fig balsamic vinaigrette
Appetizer
Zucchini meatballs, served with yogurt sauce, flavored with mint
Main Course
Pistachio-crusted pork rack, Tender pork rack coated with a mix of pistachio, herbs, Dijon mustard, and smoked paprika, Paired with roasted baby vegetables and parsnip purée
Dessert
Pavlova with wild berries
Day 7
Lunch
Salad
Pumpkin salad, Lettuce, fresh herbs, onion with grape molasses dressing, and pumpkin seeds on top
Appetizer
Bruschetta, Crispy bread with pear, “tsalafouti” cheese, and prosciutto flakes
Main Course
Mushroom Risotto, with a variety of mushrooms in broth, topped with white truffle oil
Dessert
Mousse au chocolate
Dinner
Salad
“Ntakos” Salad, Cretan traditional salad with rusks, ground tomato, fresh mizithra cheese, and samphire
Appetizer
“Flogeres”, Rolls with phyllo crust stuffed with pastirma and cheese
Main Course
Kleftiko, Slow-roasted lamb with potato, tomato, pepper, cheese, onion, and garlic cooked in wine sauce
Dessert
“Mosaic/ Kormos”, a chocolate dessert with biscuit, walnuts, and dried fruits with brandy
* Kindly inform us of any allergies or special dietary restrictions
30/06/26 - 07/07/26
14/06/26-21/06/26
"Hi K.! Wanted to send a note and say we had an absolutely AMAZING (beyond amazing) time with Stella and Aliki couple of weeks ago on the Andare Avanti. I can't stop thinking about the trip and re-living memories from that week. The crew was incredible too! It was perfect!"
06/06/26-12/06/26
30/05/26-05/06/26
22/05/26-29/05/26
15/09/25-29/09/25
20/08/25 - 27/08/25
20/08/25 - 27/08/25
11/08/25 - 18/08/25
04/08/25-10/08/25
26/07/25-02/08/25
18/07/25-25/07/25
10/07/25-17/07/25
02.-09.07.2025
Thanks K.
All went well and as planned or better .
Great team between Kostas and Orpheus and highly recommended.
We might be in touch soon for another booking for 2026 !
02/07/25 - 09/07/25
02/07/25 - 09/07/25
24/06/25 - 01/07/25
1-22 June, Athens to Corfu
Kostas was an excellent Captain. While we gave him our itinerary he was always looking for ideal places to dock for a few hours or overnight. Rather than being in a busy and possibly noisy port we went to sleep and woke in beautiful quiet coves. He was always researching the areas ahead and finding spectacular places. He kept up the APA and shared with Elton every few days as we requested. Kostas always kept up with maintaining and services parts of the boat, keeping everything “ship shape” . I was surprised to see how much a captain is required to know about the mechanics of the boat. He always asked if we needed anything and was available at all hours. Kostas treated Orpheus as a partner and they worked so well together.
Orpheus was an excellent Chef. He always asked what we prefer for our meals and worked throughout the day to procure and cook what we liked. His combination of fresh seafood, fruits and vegetables, traditional Greek dishes were excellent. He made sure we had drinks and snacks if we wanted. He worked so well with Kostas assisting with navigating and tying up the boat, or whatever Kostas asked. Orpheus also made sure our sheets were changed and everything was clean.
We were fortunate that it was just the two of us so we had time to get to know Kostas and Orpheus; where they grew up, how they got into their current positions and what they want in the future. They really are a great team and. The owner is very fortunate to have a team that works so well together!
18/07/25-25/07/25
24/05/25-31/05/25
14/09/2024-21/09/2024
14/09/2024-21/09/2024
06/09/2024-13/09/2024
14/08/2024-23/08/2024
28/07/2024-04/08/2024
21/07/2024-27/07/2024
21/07/2024-27/07/2024
12/07/2024-19/07/2024
12/07/2024-19/07/2024
29/06/2024-06/07/2024
21/06/2024-28/06/2024
07/06/2024-12/06/2024
07/06/2024-12/06/2024
"Omg, hands down best trip we have ever had! We absolutely loved Kostas and Maria and it was an amazing time! I will send pics and details later today.
Hi Kerry! Took me a couple more days than expected to get back to you again. I got very used to eating at 10pm and going to be at midnight. Coming home to reality kind of stinks. Attached are a few random pics from our trip. As I mentioned, we loved every minute! Kostas and Maria were perfect. We loved them. The boat also suited our family perfectly! We boat a lot on our 25ft center console, but my husband knew nothing of sailing or catamarans. He loved talking with Kostas and learning about the boat and Greece. The rest of the fam also enjoyed Kostas and his story and hospitality. Maria was also amazing. So warm and caring. She cooked us feasts for every meal! It became our running joke as she always referred to everything as a "light" or "small" meal...and they were anything but 😆 I kept desperately trying to work up an appetite because everything was so amazing. That was our only problem...we would want to eat more but would be so full! Such an amazing trip! Very sad to be home. Thank you again for all of your help with coordination and guidance. We could not have asked for a better family vacation ❤️ "
05/08/2023 - 12/08/2023
05/08/2023 - 12/08/2023
05/08/2023 - 12/08/2023
05/08/2023 - 12/08/2023
28/07/2023 - 04/08/2023
28/07/2023 - 04/08/2023
17/07/2023 - 24/07/2023
17/07/2023 - 24/07/2023
09/07/2023 - 16/07/2023
09/07/2023 - 16/07/2023
01/07/2023 - 08/07/2023
01/07/2023 - 08/07/2023
01/07/2023 - 08/07/2023
20/08/2022 - 27/08/2022
20/08/2022 - 27/08/2022
11/08/2022 - 18/08/2022
31/07/2022 - 10/08/2022
23/07/2022 - 30/07/2022
23/07/2022 - 30/07/2022
17/07/2022 - 22/07/2022
17/07/2022 - 22/07/2022
07/07/2022 - 14/07/2022
29/07/2021 - 05/08/2021
| Season | 2 PAX |
|---|---|
| High Season | |
| Low Season | |
| Low Season (Fall/Winter) |
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
Mid Season: Euro 17000 per week (June and Sept)
Low Season: EURO 10000 (rest months)
Plus all expenses (V.A.T. 6,5% & APA 30%)
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 52ft and up: Cyclades (1,000 EUR + 6,5% VAT) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
