ANDARE OLTRE
S/Y Andare Oltre is a brand-new 60ft HeySea sailing yacht that perfectly combines modern elegance, comfort, and performance. Designed with a sleek, contemporary aesthetic, she offers generous deck spaces and an expansive flybridge, ideal for relaxing, sunbathing, and enjoying panoramic sea views while cruising. The yacht accommodates up to 10 guests in 5 well-appointed cabins, including 4 double cabins and 1 twin cabin, making her an excellent choice for families or groups of friends seeking both privacy and comfort. The interiors are bright and modern, featuring refined finishes and a welcoming atmosphere throughout. She is operated by a professional crew of 4, including a dedicated Beautician Therapist, focused on pampering guests and delivering impeccable, personalized service throughout the journey, ensuring a truly relaxing and indulgent onboard experience. Out on deck, guests can enjoy extensive lounging areas and a seamless indoor-outdoor living experience. S/Y Andare Oltre is fully equipped with a wide selection of water toys and guest amenities, offering endless fun and relaxation both at anchor and underway. Available in the beautiful waters of Greece, S/Y Andare Oltre is the perfect yacht for exploring stunning islands, crystal-clear bays, and iconic Mediterranean destinations in absolute comfort and style.
4 double bed cabins and 1 twin bed cabin, all with their own bathrooms
Bathroom amenities
AC in all cabins
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| Engines: 2 x Volvo 75HP Generator: Kohler 24KW @ 60Hz | |
| Fuel Consumption: | 25 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Sail |
| Beam: | 8.80 Metres |
| Draft: | 1.67 Metres |
| Pax: | 10 |
| YearBuilt: | 2026 |
| Builder: | Heysea |
| Engines: | Engines: 2 x Volvo 75HP Generator: Kohler 24KW @ 60Hz |
| JetSkis: | No |
| Flag: | Greece |
| 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: | WiFi Hollyland Solidcom SE 4S full-duplex intercom system |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | on deck only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield Classic 360 |
| Dinghy hp: | 30HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Hydraulic Bathing plattform |
| Boarding Ladder (Loc/Type): | Hydraulic Gangway aft |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Captain Kostas, born in 1992 in the coastal city of Volos, brings a wealth of experience and a diverse skill set to his role. In 2021, he assumed his first position as skipper, navigating various types of yachts with great seamanship and fast learning skills. Beyond the sea, Konstantinos is a versatile individual, engaging in calisthenics for physical prowess, cycling for exploration, open water diving for aquatic adventures, and snowboarding in the winter. His commitment to physical fitness and outdoor adventures reflects a dynamic personality, perfectly complementing the dynamic nature of life at sea. He is safety-oriented, adaptable, and highly professional. Fluent in both Greek and English, Kostas not only commands the seas but also fosters effective communication with crew and guests alike, ensuring a smooth and enjoyable sailing experience.
Chef: Christos Nikolopoulos
Christos is a motivated and skilled Cook A with over seven years of experience in 4★ and 5★ hotels, fine dining restaurants, and luxury yachts across Greece and Switzerland. He is proficient in HACCP standards, diverse cooking techniques, and both buffet and à la carte service, consistently delivering high-quality culinary experiences. Having worked in prestigious Greek hotels and restaurants, as well as Swiss establishments, Christos brings a versatile and internationally-informed approach to cuisine, able to adapt to different culinary styles and guest preferences. Fluent in Greek, English, and German, he communicates effectively with multicultural teams and guests, ensuring smooth kitchen operations and exceptional service. Passionate about gastronomy, Christos thrives in professional kitchen environments, eager to contribute his skills, creativity, and dedication to the culinary team on board Andare Oltre, upholding the highest standards and enhancing the overall guest experience.
Deck/Stew: Thanos Tsiplakis
Thanos brings a warm, professional, and guest-focused approach to life on board Andare Oltre, ensuring every guest enjoys a relaxed and memorable experience. With a strong background in tourism and luxury hospitality, he is experienced in anticipating guests’ needs, delivering attentive service, and maintaining the highest standards in every interaction. Holding a Silver Service Certificate, Thanos is trained in refined hospitality service and takes pride in creating a welcoming and comfortable atmosphere on board. Calm and efficient under pressure, he combines professionalism with a friendly personality and a genuine passion for exceptional guest care. Fluent in both English and Greek, Thanos enjoys connecting with guests from around the world and contributing to the seamless, personalized service that defines the Andare Oltre experience.
Day 1
Greek Mediterranean Escape
Breakfast
Greek yogurt with thyme honey, walnuts, and fresh seasonal fruits
Fluffy omelet with feta, cherry tomatoes, and basil
Homemade bread with a selection of homemade jams
Lunch
Greek salad with avocado and extra virgin olive oil
Seafood orzo risotto with lemon aromas and fresh herbs
Afternoon
Refreshing platter with seasonal fruits
Dinner
Slow-cooked lamb with rosemary and garlic
Oven-roasted potatoes with herbs
Green salad with pomegranate and citrus vinaigrette
Dessert
Custard Lemon Cream
DAY 2
Greek & Italian
Breakfast
Avocado toast with smoked salmon
Fresh juices of the day
Mini buttery croissants
Lunch
Burrata with cherry tomatoes and Greek basil pesto
Linguine with prawns flavored with ouzo
Rocket salad with parmesan flakes
Afternoon
Peach iced tea
Mini Cannoli
Snacks
Bruschetta with feta and tomato
Breadsticks with a variety of cheeses
Dinner
Grilled sea bass with aromatic lemon olive oil sauce
Potato purée with truffle aroma
Grilled seasonal vegetables
Dessert
Traditional Orange Pie
DAY 3
Greek Meets Japan
Breakfast
Pancakes with thyme honey
Seasonal fruits
Yogurt with granola and nuts
Lunch
Mediterranean Poke Bowl with tuna, feta, and Kalamata olives
Edamame with sea salt
Cucumber salad with mint
Afternoon
Matcha Iced Latte
Mochi with Greek yogurt cream
Snacks
Rice paper rolls with feta and fresh vegetables
Shrimp tempura
Dinner
Lamb chops with miso glaze and Greek oregano
Roasted baby carrots
Salad with sesame and fresh herbs
Dessert
Buttercream Cake
DAY 4
Greek & Mexican
Breakfast
Eggs with feta
Fresh seasonal fruits
Fresh orange juice
Toast with butter and jam
Lunch
Fish Tacos with refreshing tzatziki
Guacamole with Greek olive oil
Cabbage and carrot salad
Afternoon
Frozen lemonade with mint
Snacks
Nachos with feta and Pico de Gallo
Grilled corn on the cob
Dinner
Slow-cooked beef with aromatic spices
Rice with coriander, lime, and vegetable curry
Roasted peppers
Dessert
Cheesecake with honey and butter biscuit
DAY 5
Greek & Middle Eastern Flavors
Breakfast
Yogurt with dates and Aegina pistachios
Poached eggs
Traditional “Sfakian” pies
Lunch
Falafel with Greek yogurt sauce
Tabbouleh with fresh Greek herbs
Afternoon
Mint tea
Small pistachio sweets
Snacks
Beetroot hummus
Whole wheat pita bread
Dinner
Grilled chicken with za’atar
Vegetable couscous
Salad with thin vegetable slices and basil dressing
Dessert
Traditional Cream “Bougatsa”
DAY 6
Greek & Asian
Breakfast
Coconut Chia Pudding with Honey
Tropical fruits
Greek coffee
Lemon cake
Lunch
Chicken Satay with Greek lemon marinade
Jasmine Rice
Cucumber and lime salad
Afternoon
Mango Smoothie
Snacks
Vegetable Spring Rolls
Shrimp Tempura
Dinner
Tuna fillet with sesame crust
Stir-fried vegetables
Olive oil and fresh lemon dressing
Dessert
Lemon Tart
DAY 7
Greek Signature Dinner
Breakfast
Traditional “Kagianas” with toasted bread
Greek yogurt with honey
Selection of fresh fruits
Lunch
Shrimp Saganaki
Grilled octopus
Santorini fava
Tomato salad with capers
Afternoon
Greek “loukoumades”
Coffee and tea selection
Snacks
Cretan Dakos
Cheese croquettes
Smoked eggplant salad
Dinner – Captain's Dinner
Premium Seafood Platter with mussels, prawns, and langoustines
Grilled red snapper fillet
Seasonal vegetables
Salad with aromatic herbs and citrus fruits
Dessert
Mastic Panna Cotta
Fresh seasonal fruits
Mid Season: Euro 34,000 per week (June and Sept)
Low Season: EURO 25,000 (rest months)
Plus all expenses (V.A.T. 6,5% & APA 25%)
7 days minimum charter during high season
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 55ft and up: Cyclades (1,500 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
- : Sail
- : 8.80 Metres
- : 1.67 Metres
- : 10
- : 2026
- : Heysea
- : 8
- : 10
- : Engines: 2 x Volvo 75HP Generator: Kohler 24KW @ 60Hz
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : Konstantinos Mavrogiannis
- : Greece
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| Engines: 2 x Volvo 75HP Generator: Kohler 24KW @ 60Hz | |
| Fuel Consumption: | 25 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| 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: | WiFi Hollyland Solidcom SE 4S full-duplex intercom system |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | 1000L |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | yes |
| Guests Smokes: | on deck only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | Yes |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield Classic 360 |
| Dinghy hp: | 30HP |
| Dinghy # pax: | 5 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Hydraulic Bathing plattform |
| Boarding Ladder (Loc/Type): | Hydraulic Gangway aft |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Captain Kostas, born in 1992 in the coastal city of Volos, brings a wealth of experience and a diverse skill set to his role. In 2021, he assumed his first position as skipper, navigating various types of yachts with great seamanship and fast learning skills. Beyond the sea, Konstantinos is a versatile individual, engaging in calisthenics for physical prowess, cycling for exploration, open water diving for aquatic adventures, and snowboarding in the winter. His commitment to physical fitness and outdoor adventures reflects a dynamic personality, perfectly complementing the dynamic nature of life at sea. He is safety-oriented, adaptable, and highly professional. Fluent in both Greek and English, Kostas not only commands the seas but also fosters effective communication with crew and guests alike, ensuring a smooth and enjoyable sailing experience.
Chef: Christos Nikolopoulos
Christos is a motivated and skilled Cook A with over seven years of experience in 4★ and 5★ hotels, fine dining restaurants, and luxury yachts across Greece and Switzerland. He is proficient in HACCP standards, diverse cooking techniques, and both buffet and à la carte service, consistently delivering high-quality culinary experiences. Having worked in prestigious Greek hotels and restaurants, as well as Swiss establishments, Christos brings a versatile and internationally-informed approach to cuisine, able to adapt to different culinary styles and guest preferences. Fluent in Greek, English, and German, he communicates effectively with multicultural teams and guests, ensuring smooth kitchen operations and exceptional service. Passionate about gastronomy, Christos thrives in professional kitchen environments, eager to contribute his skills, creativity, and dedication to the culinary team on board Andare Oltre, upholding the highest standards and enhancing the overall guest experience.
Deck/Stew: Thanos Tsiplakis
Thanos brings a warm, professional, and guest-focused approach to life on board Andare Oltre, ensuring every guest enjoys a relaxed and memorable experience. With a strong background in tourism and luxury hospitality, he is experienced in anticipating guests’ needs, delivering attentive service, and maintaining the highest standards in every interaction. Holding a Silver Service Certificate, Thanos is trained in refined hospitality service and takes pride in creating a welcoming and comfortable atmosphere on board. Calm and efficient under pressure, he combines professionalism with a friendly personality and a genuine passion for exceptional guest care. Fluent in both English and Greek, Thanos enjoys connecting with guests from around the world and contributing to the seamless, personalized service that defines the Andare Oltre experience.
Day 1
Greek Mediterranean Escape
Breakfast
Greek yogurt with thyme honey, walnuts, and fresh seasonal fruits
Fluffy omelet with feta, cherry tomatoes, and basil
Homemade bread with a selection of homemade jams
Lunch
Greek salad with avocado and extra virgin olive oil
Seafood orzo risotto with lemon aromas and fresh herbs
Afternoon
Refreshing platter with seasonal fruits
Dinner
Slow-cooked lamb with rosemary and garlic
Oven-roasted potatoes with herbs
Green salad with pomegranate and citrus vinaigrette
Dessert
Custard Lemon Cream
DAY 2
Greek & Italian
Breakfast
Avocado toast with smoked salmon
Fresh juices of the day
Mini buttery croissants
Lunch
Burrata with cherry tomatoes and Greek basil pesto
Linguine with prawns flavored with ouzo
Rocket salad with parmesan flakes
Afternoon
Peach iced tea
Mini Cannoli
Snacks
Bruschetta with feta and tomato
Breadsticks with a variety of cheeses
Dinner
Grilled sea bass with aromatic lemon olive oil sauce
Potato purée with truffle aroma
Grilled seasonal vegetables
Dessert
Traditional Orange Pie
DAY 3
Greek Meets Japan
Breakfast
Pancakes with thyme honey
Seasonal fruits
Yogurt with granola and nuts
Lunch
Mediterranean Poke Bowl with tuna, feta, and Kalamata olives
Edamame with sea salt
Cucumber salad with mint
Afternoon
Matcha Iced Latte
Mochi with Greek yogurt cream
Snacks
Rice paper rolls with feta and fresh vegetables
Shrimp tempura
Dinner
Lamb chops with miso glaze and Greek oregano
Roasted baby carrots
Salad with sesame and fresh herbs
Dessert
Buttercream Cake
DAY 4
Greek & Mexican
Breakfast
Eggs with feta
Fresh seasonal fruits
Fresh orange juice
Toast with butter and jam
Lunch
Fish Tacos with refreshing tzatziki
Guacamole with Greek olive oil
Cabbage and carrot salad
Afternoon
Frozen lemonade with mint
Snacks
Nachos with feta and Pico de Gallo
Grilled corn on the cob
Dinner
Slow-cooked beef with aromatic spices
Rice with coriander, lime, and vegetable curry
Roasted peppers
Dessert
Cheesecake with honey and butter biscuit
DAY 5
Greek & Middle Eastern Flavors
Breakfast
Yogurt with dates and Aegina pistachios
Poached eggs
Traditional “Sfakian” pies
Lunch
Falafel with Greek yogurt sauce
Tabbouleh with fresh Greek herbs
Afternoon
Mint tea
Small pistachio sweets
Snacks
Beetroot hummus
Whole wheat pita bread
Dinner
Grilled chicken with za’atar
Vegetable couscous
Salad with thin vegetable slices and basil dressing
Dessert
Traditional Cream “Bougatsa”
DAY 6
Greek & Asian
Breakfast
Coconut Chia Pudding with Honey
Tropical fruits
Greek coffee
Lemon cake
Lunch
Chicken Satay with Greek lemon marinade
Jasmine Rice
Cucumber and lime salad
Afternoon
Mango Smoothie
Snacks
Vegetable Spring Rolls
Shrimp Tempura
Dinner
Tuna fillet with sesame crust
Stir-fried vegetables
Olive oil and fresh lemon dressing
Dessert
Lemon Tart
DAY 7
Greek Signature Dinner
Breakfast
Traditional “Kagianas” with toasted bread
Greek yogurt with honey
Selection of fresh fruits
Lunch
Shrimp Saganaki
Grilled octopus
Santorini fava
Tomato salad with capers
Afternoon
Greek “loukoumades”
Coffee and tea selection
Snacks
Cretan Dakos
Cheese croquettes
Smoked eggplant salad
Dinner – Captain's Dinner
Premium Seafood Platter with mussels, prawns, and langoustines
Grilled red snapper fillet
Seasonal vegetables
Salad with aromatic herbs and citrus fruits
Dessert
Mastic Panna Cotta
Fresh seasonal fruits
Mid Season: Euro 34,000 per week (June and Sept)
Low Season: EURO 25,000 (rest months)
Plus all expenses (V.A.T. 6,5% & APA 25%)
7 days minimum charter during high season
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 55ft and up: Cyclades (1,500 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.
