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 |
| Engines: | 2 X Yanmar 80HP Onan 6 KvA |
| 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: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | 220 V |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | - |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | GALA |
| Dinghy hp: | 30 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Hydraulic aft |
| Sailing Dinghy: | - |
| Beach Games: | - |
| 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
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.
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
- : 26.5 Feet
- : 8.7 Feet
- : 10
- : 2023
- : 2020
- : Lagoon
- : 7
- : 9
- : 2 X Yanmar 80HP Onan 6 KvA
- : Yes
- : Yacht offers Rendezvous Diving only
- : Stella Tzavara
- : Greek
| 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: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | 220 V |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | GALA |
| Dinghy hp: | 30 |
| Dinghy # pax: | 5 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Hydraulic aft |
| Sailing Dinghy: | - |
| Beach Games: | - |
| 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
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.
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.
