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ANDIAMO

€14,500 - €18,500 / WEEK
ANDIAMO - 12
ANDIAMO - 13
ANDIAMO - 14
ANDIAMO - 15
ANDIAMO - 16
ANDIAMO - 17
ANDIAMO - 18
ANDIAMO - 19
ANDIAMO - 20
ANDIAMO - 21
ANDIAMO - 22

4 double cabins & 1 semi double (for 1 adult or 2 children) with four bathrooms. Crew of two in separate cabins. Cabin's height 2.05 m

BUILT/REFIT
YEAR
2019
YACHT
LENGTH
50 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
2
CHARGES
FROM
€14,500
Accommodations
Cabins: 5
Queen: 4
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
Yanmar 2 X 80 HP 220V Generator (18 KvA)
Fuel Consumption: 20
Cruising Speed: 7
Max Speed: 9US Gall/Hr
Details
Type: Cat
Beam: 26.5 Feet
Draft: 8.53 Feet
Pax: 10
YearBuilt: 2019
Builder: Lagoon
Engines: Yanmar 2 X 80 HP 220V Generator (18 KvA)
Flag: GREEK
SatTv: 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: -
Salon Stereo: Yes
Sat Tv: WiFi
Camcorder: No
Books: -
Board Games: Yes
Deck Shower: -
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: No
Minimum Age: -
Inverter: 2000VA
Voltages: -
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Hammock: No
Water Sports
Dinghy size: 3.7 m
Dinghy hp: 20
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: Yes
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: Hydraulic swimming platform
Boarding Ladder (Loc/Type): Hydraulic aft
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Grigoris Papathanasis
Nation: Greek
Born: 1993
Languages: English and Greek
Hostess/Cook
Panagiotis Mangasianos
Nation: Greek
Born: 1991
CAPTAIN: Grigoris Papathanasis
Grigoris was born in 1993 and grew up in Chalkida on the island of Evvia.
Being close to the sea, he naturally started all kinds of watersports as a small child. At the age of five he got affixed to Canoeing and he laid the foundations for his future membership in the Greek national Kayak Slalom team and participated in numerous European and World championships. While sailing was always a part of his everyday life, he started his professional nautical career as a crew member on a 76ft catamaran on the island of Santorini. Since then, he consistently and patiently progressed his knowledge and experience and has been a Skipper since 2018.
He likes to maintain a relaxed and friendly, yet professional atmosphere on board. Teamwork is the root of his DNA, ensuring that everyone is having a memorable time on board – getting the sails up and shutting down the engine is his priority when sailing with him.
Grigoris is a very responsible and considerate sailor, always ensuring his guests’ privacy, yet being always attentive.
He is a natural with children and enjoys teaching them Canoeing, SUP, Fishing and Seamanship. When not on a yacht, Grigoris enjoys a salty day on his surfboard or getting handyman skills to work with his family and friends.
Grigoris holds an offshore as well as speed boat license and regularly updates his safety and first aid skills. He is a non-smoker, enjoys a healthy and sportive lifestyle and fluently speaks English next to his mother tongue, Greek.

CHEF/HOST: Panagiotis Mangasianos

Panagiotis was born in 1991 and raised in Athens.
In 2017, he started working as a crew member in the yachting industry. He used to  work as a deckhand, steadily and carefully gaining knowledge and experience but It didn't take long for his cooking inclination to emerge. In 2019, he began working as a chef in a hotel, and since then, he has been continuing to expand his knowledge in this field by working in various restaurants.
Panagiotis enjoys a healthy, active lifestyle, he is a non-smoker and is fluent in both Greek and English.
Day 1
Breakfast
Continental, European, Mediterranean and American Breakfast.
Lunch
Vegetable rolls with greek graviera cheese.
Yogurt spread.
Potato salad with crispy bacon, spring onions, parsley and lime.
Shrimp pasta with parsley oil.
Dinner
Fava spread with caramelized onions.
Fresh salad with feta cheese, sun dried tomatoes and orange fillet.
Grilled chicken fillet with potatoes dauphinoise and citrus sauce.
Dessert
Greek traditional baklava with kaimaki ice cream.
 
Day 2
Breakfast
Continental, European, Mediterranean and American Breakfast.
Lunch
Greek traditional fried cheese (saganaki).
Tzatziki.
Greek way caprese salad (feta cheese, tomatoes, basil pesto).
Lamb chops in the oven with potatoes, rosemary, garlic and lemon.
Dinner
Tuna tartare with cucumbers, tomatoes and mango.
Quinoa salad with sauteed vegetables and lemon vinaigrette.
Fresh sea bream “ala Spetsiota” in the oven with tomato, onion rings, fresh basil and roasted potatoes.
Dessert
Orange pie with dark chocolate ice cream.
 
Day 3 
Breakfast
Continental, European, Mediterranean and American Breakfast.
Launch
Sauteed mushrooms filled with garlic, parsley and balsamic cream.
Cheese salad spread.
Caesar’s salad.
Mixed vegetables in the oven with tomato sauce and grilled feta cheese.
Dinner
Deep fried cheese balls with tomato jam.
Salad with noodles vegetables, fruits and lemon dressing.
Pork belly risotto with mushrooms and caramelized onions.
Dessert
Deconstructed tiramisu.
 
Day 4
Breakfast
Continental, European, Mediterranean and American Breakfast.
Launch
Spinach pie.
Bouyurdi.
Greek ntakos salad
Greek mousaka.
Dinner
Baked white button mushrooms filled with vegetables, bacon and cheese.
Zucchini salad with ruccola, cherry tomatoes and pesto.
Pasta with broccoli-pistachio pesto.
Dessert
Cheese cake with sour cherry marmelade.
 
Day 5
Breakfast
Continental, European, Mediterranean and American Breakfast.
Launch
Sea bass ceviche with vegetable noodles and citrus juice.
Bean salad with fresh vegetables, parsley and citrus dressing.
Stuffed vegetables with rice and herbs and baby potatoes baked.
Dinner
Cheese pie.
Eggplant salad.
Greek traditional salad.
Grilled beef and pork steak with potato chips.
Dessert
Lemon tart with fresh red fruits.
 
Day 6 
Breakfast
Continental, European, Mediterranean and American Breakfast.
Launch
Eggplant rolls with minced meat and napoli sauce.
Pasta salad with sautéed vegetables, tuna fillet and mayonnaise.
Beef stew with orzo pasta (Youvetsi).
Dinner
Cream pumpkin soup with croutons.
Beetroot salad with cucumber, sesame, coriander and lime dressing.
Red tuna fillet with ruccola and fennel.
Dessert
Chocolate soufflé with vanilla ice cream.
 
Day 7 
Breakfast
Continental, European, Mediterranean and American Breakfast.
Launch
Octopus on fava spread with caramelized onion.
Cherry tomatoes with baby mozzarella and pesto.
Baked beans in tomato sauce with bacon, onion and chili pepper flakes.
Dinner
Greek traditional fried cheese (saganaki).
Hummus.
Fresh salad with ruccola, dried fruits, nuts and balsamic cream.
Porcini Risotto with parmesan cheese.
Dessert
Chocolate salami.
 
Client Comments May 2022
21/05/2022 - 28/05/2022
Client Comments May 2023
17/05/2023 - 24/05/2023
Client Comments May 2023
17/05/2023 - 24/05/2023
Client Comments May 2023
25/05/2023 - 01/06/2023
Client Comments May 2023
25/05/2023 - 01/06/2023
Client Comments June 2023
02/06/2023 - 07/06/2023
Client Comments June 2023
02/06/2023 - 07/06/2023
Client Comments June 2023
16/06/2023 - 23/06/2023
Client Comments June 2023
16/06/2023 - 23/06/2023
Client Comments June 2023
24/06/2023 - 01/07/2023
Client Comments June 2023
24/06/2023 - 01/07/2023
Client Comments July 2023
02/07/2023 - 09/07/2023
Client Comments July 2023
10/07/2023 - 16/07/2023
Client Comments July 2023
10/07/2023 - 16/07/2023
Client Comments July 2023
17/07/2023 - 24/07/2023
Client Comments July 2023
25/07/2023 - 01/08/2023
Client Comments July 2023
25/07/2023 - 01/08/2023
Client Comments August 2023
02/08/2023 - 09/08/2023
Client Comments August 2023
10/08/2023 - 17/08/2023
Client Comments August 2023
10/08/2023 - 17/08/2023
Client Comments August 2023
18/08/2023 - 25/08/2023
Client Comments August 2023
18/08/2023 - 25/08/2023
Client Comments September 2023
03/09/2023-10/09/2023
Client Comments September 2023
03/09/2023-10/09/2023
Client Comments September 2023
11/09/2023-18/09/2023
Client Comments September 2023
11/09/2023-18/09/2023
Client Comments September 2023
24/09/2023-01/10/2023
Client Comments October 2023
02/10/2023-09/10/2023
Rates are Plus Expenses
Rates 2024
PERIOD A (July/August) EURO 18500/wk
PERIOD B EURO (June & September) EURO 16500/wk
PERIOD C (October - May) EURO 14500/wk
+ VAT 12% + APA 30%

Charters for less than a week are only available upon request and the weekly rate is divided by 6

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
  • : 8.53 Feet
  • : 10
  • : 2019
  • : Lagoon
  • : 7
  • : 9
  • : Yanmar 2 X 80 HP 220V Generator (18 KvA)
  • : Yacht offers Rendezvous Diving only
  • : Grigoris Papathanasis
  • : GREEK
  • : No
Accommodations
Cabins: 5
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4
Engine Details
Yanmar 2 X 80 HP 220V Generator (18 KvA)
Fuel Consumption: 20
Cruising Speed: 7
Max Speed: 9US 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: -
Salon Stereo: Yes
Sat Tv: WiFi
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: No
Books: -
Board Games: Yes
Sun Awning: No
Deck Shower: -
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: No
# Dine In: -
Minimum Age: -
Generator: 220V (18KvA)
Inverter: 2000VA
Voltages: -
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No
Water Sports
Dinghy size: 3.7 m
Dinghy hp: 20
Dinghy # pax: 4
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: No
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: Yes
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: Hydraulic swimming platform
Boarding Ladder (Loc/Type): Hydraulic aft
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Grigoris Papathanasis
Nation: Greek
Born: 1993
Languages: English and Greek
Hostess/Cook
Panagiotis Mangasianos
Nation: Greek
Born: 1991
CAPTAIN: Grigoris Papathanasis
Grigoris was born in 1993 and grew up in Chalkida on the island of Evvia.
Being close to the sea, he naturally started all kinds of watersports as a small child. At the age of five he got affixed to Canoeing and he laid the foundations for his future membership in the Greek national Kayak Slalom team and participated in numerous European and World championships. While sailing was always a part of his everyday life, he started his professional nautical career as a crew member on a 76ft catamaran on the island of Santorini. Since then, he consistently and patiently progressed his knowledge and experience and has been a Skipper since 2018.
He likes to maintain a relaxed and friendly, yet professional atmosphere on board. Teamwork is the root of his DNA, ensuring that everyone is having a memorable time on board – getting the sails up and shutting down the engine is his priority when sailing with him.
Grigoris is a very responsible and considerate sailor, always ensuring his guests’ privacy, yet being always attentive.
He is a natural with children and enjoys teaching them Canoeing, SUP, Fishing and Seamanship. When not on a yacht, Grigoris enjoys a salty day on his surfboard or getting handyman skills to work with his family and friends.
Grigoris holds an offshore as well as speed boat license and regularly updates his safety and first aid skills. He is a non-smoker, enjoys a healthy and sportive lifestyle and fluently speaks English next to his mother tongue, Greek.

CHEF/HOST: Panagiotis Mangasianos

Panagiotis was born in 1991 and raised in Athens.
In 2017, he started working as a crew member in the yachting industry. He used to  work as a deckhand, steadily and carefully gaining knowledge and experience but It didn't take long for his cooking inclination to emerge. In 2019, he began working as a chef in a hotel, and since then, he has been continuing to expand his knowledge in this field by working in various restaurants.
Panagiotis enjoys a healthy, active lifestyle, he is a non-smoker and is fluent in both Greek and English.
Day 1
Breakfast
Continental, European, Mediterranean and American Breakfast.
Lunch
Vegetable rolls with greek graviera cheese.
Yogurt spread.
Potato salad with crispy bacon, spring onions, parsley and lime.
Shrimp pasta with parsley oil.
Dinner
Fava spread with caramelized onions.
Fresh salad with feta cheese, sun dried tomatoes and orange fillet.
Grilled chicken fillet with potatoes dauphinoise and citrus sauce.
Dessert
Greek traditional baklava with kaimaki ice cream.
 
Day 2
Breakfast
Continental, European, Mediterranean and American Breakfast.
Lunch
Greek traditional fried cheese (saganaki).
Tzatziki.
Greek way caprese salad (feta cheese, tomatoes, basil pesto).
Lamb chops in the oven with potatoes, rosemary, garlic and lemon.
Dinner
Tuna tartare with cucumbers, tomatoes and mango.
Quinoa salad with sauteed vegetables and lemon vinaigrette.
Fresh sea bream “ala Spetsiota” in the oven with tomato, onion rings, fresh basil and roasted potatoes.
Dessert
Orange pie with dark chocolate ice cream.
 
Day 3 
Breakfast
Continental, European, Mediterranean and American Breakfast.
Launch
Sauteed mushrooms filled with garlic, parsley and balsamic cream.
Cheese salad spread.
Caesar’s salad.
Mixed vegetables in the oven with tomato sauce and grilled feta cheese.
Dinner
Deep fried cheese balls with tomato jam.
Salad with noodles vegetables, fruits and lemon dressing.
Pork belly risotto with mushrooms and caramelized onions.
Dessert
Deconstructed tiramisu.
 
Day 4
Breakfast
Continental, European, Mediterranean and American Breakfast.
Launch
Spinach pie.
Bouyurdi.
Greek ntakos salad
Greek mousaka.
Dinner
Baked white button mushrooms filled with vegetables, bacon and cheese.
Zucchini salad with ruccola, cherry tomatoes and pesto.
Pasta with broccoli-pistachio pesto.
Dessert
Cheese cake with sour cherry marmelade.
 
Day 5
Breakfast
Continental, European, Mediterranean and American Breakfast.
Launch
Sea bass ceviche with vegetable noodles and citrus juice.
Bean salad with fresh vegetables, parsley and citrus dressing.
Stuffed vegetables with rice and herbs and baby potatoes baked.
Dinner
Cheese pie.
Eggplant salad.
Greek traditional salad.
Grilled beef and pork steak with potato chips.
Dessert
Lemon tart with fresh red fruits.
 
Day 6 
Breakfast
Continental, European, Mediterranean and American Breakfast.
Launch
Eggplant rolls with minced meat and napoli sauce.
Pasta salad with sautéed vegetables, tuna fillet and mayonnaise.
Beef stew with orzo pasta (Youvetsi).
Dinner
Cream pumpkin soup with croutons.
Beetroot salad with cucumber, sesame, coriander and lime dressing.
Red tuna fillet with ruccola and fennel.
Dessert
Chocolate soufflé with vanilla ice cream.
 
Day 7 
Breakfast
Continental, European, Mediterranean and American Breakfast.
Launch
Octopus on fava spread with caramelized onion.
Cherry tomatoes with baby mozzarella and pesto.
Baked beans in tomato sauce with bacon, onion and chili pepper flakes.
Dinner
Greek traditional fried cheese (saganaki).
Hummus.
Fresh salad with ruccola, dried fruits, nuts and balsamic cream.
Porcini Risotto with parmesan cheese.
Dessert
Chocolate salami.
 
Client Comments May 2022
21/05/2022 - 28/05/2022
Client Comments May 2023
17/05/2023 - 24/05/2023
Client Comments May 2023
17/05/2023 - 24/05/2023
Client Comments May 2023
25/05/2023 - 01/06/2023
Client Comments May 2023
25/05/2023 - 01/06/2023
Client Comments June 2023
02/06/2023 - 07/06/2023
Client Comments June 2023
02/06/2023 - 07/06/2023
Client Comments June 2023
16/06/2023 - 23/06/2023
Client Comments June 2023
16/06/2023 - 23/06/2023
Client Comments June 2023
24/06/2023 - 01/07/2023
Client Comments June 2023
24/06/2023 - 01/07/2023
Client Comments July 2023
02/07/2023 - 09/07/2023
Client Comments July 2023
10/07/2023 - 16/07/2023
Client Comments July 2023
10/07/2023 - 16/07/2023
Client Comments July 2023
17/07/2023 - 24/07/2023
Client Comments July 2023
25/07/2023 - 01/08/2023
Client Comments July 2023
25/07/2023 - 01/08/2023
Client Comments August 2023
02/08/2023 - 09/08/2023
Client Comments August 2023
10/08/2023 - 17/08/2023
Client Comments August 2023
10/08/2023 - 17/08/2023
Client Comments August 2023
18/08/2023 - 25/08/2023
Client Comments August 2023
18/08/2023 - 25/08/2023
Client Comments September 2023
03/09/2023-10/09/2023
Client Comments September 2023
03/09/2023-10/09/2023
Client Comments September 2023
11/09/2023-18/09/2023
Client Comments September 2023
11/09/2023-18/09/2023
Client Comments September 2023
24/09/2023-01/10/2023
Client Comments October 2023
02/10/2023-09/10/2023
Rates are Plus Expenses
Rates 2024
PERIOD A (July/August) EURO 18500/wk
PERIOD B EURO (June & September) EURO 16500/wk
PERIOD C (October - May) EURO 14500/wk
+ VAT 12% + APA 30%

Charters for less than a week are only available upon request and the weekly rate is divided by 6

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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