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ASTORIA

€24,900 - €36,000 / WEEK
ASTORIA - 4
Fly Bridge
ASTORIA - 5
Fly Bridge tanning area
ASTORIA - 6
Master cabin
ASTORIA - 7
Master bathroom with direct access to aft deck
ASTORIA - 8
Guest cabin
ASTORIA - 9
Guest cabin
ASTORIA - 10
Fore deck seating area
ASTORIA - 11
Bathing platform
ASTORIA - 20
ASTORIA - 21
ASTORIA - 22
ASTORIA - 23
ASTORIA - 24
ASTORIA - 25
ASTORIA - 26
ASTORIA - 27
ASTORIA - 28
ASTORIA - 29
ASTORIA - 30
ASTORIA - 31
ASTORIA - 32
ASTORIA - 33
ASTORIA - 34
ASTORIA - 35
ASTORIA - 36
ASTORIA - 37
ASTORIA - 38

A flybridge with breathtaking dimensions... the largest in its category! Achieving the perfect blend of space and intimacy, S/Y ASTORIA will enchant you and inspire sailing experiences that bring friends or family together for unforgettable moments. S/Y ASTORIA has been carefully designed to create spaces that cater from the most lively social gathering to the most relaxing moments of solitude. Its expansive 27,5m2 cockpit, decadent foredeck with modular sunbathing stations, its 30m2 flybridge, and its generous cabins all provide opportunities to engage or reflect in dynamic or more peaceful settings. Inspiring social unity with its generous and refined living areas, with her galley up layout her large main saloon area with access both to the foredeck and aft deck is the perfect yacht. S/Y ASTORIA embodies the French way of life that celebrates the philosophy of carpe diem. She has a large master cabin, four queen bed cabins all with private bathrooms. Enjoy all the pleasures of sailing and have an amazing time onboard S/Y ASTORIA.

One master cabin with en suite bathroom and 4 queen bed cabins with private bathrooms

BUILT/REFIT
YEAR
2021
YACHT
LENGTH
61 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
3
CHARGES
FROM
€24,900
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
2 x VOLVO PENTA 150hp 17 kW 220V 50HZ ONAN
Fuel Consumption: 30
Cruising Speed: 7
Max Speed: 9US Gall/Hr
Details
Type: Cat
Beam: 31.04 Feet
Draft: 5.41 Feet
Pax: 10
YearBuilt: 2021
Builder: Fountaine Pajot
Engines: 2 x VOLVO PENTA 150hp 17 kW 220V 50HZ ONAN
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: Wi-Fi
Printer
Camcorder: -
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: 120L/H
Special Diets: Inq
Kosher: No
BBQ: Yes
Minimum Age: -
Inverter: 120A
Voltages: -
Water Maker: 120L/H
Ice Maker: Yes
Sailing Instructions: -
Internet Access: -
Hairdryers: Yes
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Stingher 380 FR
Dinghy hp: 60
Water Skis Adult: 1
Water Skis Kids: -
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: 5
Tube: Yes
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: -
Kayaks (2 Pax): No
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): Hydraulic
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
TBA
Nation: Greek
Born: 1996
Languages: English, Greek, Bulgarian, German (basic)
Chef
Nikola Statev
Nation: Bulgarian
Born: 1993
Captain: TBA

CHEF: Nikola Statev
Nikola was born in 1993 and is from Varna, Bulgaria. He graduated from the University of Economics with a specialty in Industrial Business in 2016. During his schooling, he worked as a Junior Chef in a hotel in Varna, this is where his culinary career took off. After years as a chef in 5* restaurants in both Bulgaria and Germany, he took his skills to boats and began work on River Cruises. With his love of travel and adventure, he was then led into the yachting world. In joining the crew of Astoria, he is excited to be able to create menus and tailor the dishes to his guests. He is passionate about seafood and using fresh, local catches. His fabulous risottos and pasta will delight the palate. To him, cooking is an art and a way of expressing himself. In his time off the yacht, Nikola loves being with his wife and daughter traveling together and meeting new people. He enjoys playing darts and watching football. Nikola is excited to welcome guests onboard Astoria and spoil them with incredible creations!
Languages: Bulgarian and English; German (basic)

Previous yacht: Adara

Deckhand/Stew: Robert Chamasanyan
Robert, hailing from Bulgaria and born in 1997, brings a blend of maritime expertise and sporting prowess to the crew of Astoria. Currently enrolled in the South Bulgarian Maritime Education Center, he is diligently working towards becoming a skipper of sea-going vessels up to 40 GT. Beyond his maritime aspirations, Robert's exceptional talent transcends into the realm of sports, where he holds an impressive record as a nine-time national champion and two-time international champion in boxing. He is kind, disciplined, adaptable and eager to welcome guests on board Astoria this summer! With his dedication, skill, and team spirit, Robert adds both depth and dynamism to the team aboard.

Breakfast:

Coffee & Tea and Fresh juices

Bread & toasts and croissants

milk and yogurt

Cereals

Cold cuts

Cheese and spreads

Vegetables

Sausages, bacon

Eggs all types – (fried, scrabbled, boiled, poached)

Honey, fresh fruits & local jams, and butter

Pancakes

 

Day 1

Lunch

Hummus with baked bread

Mediterranean Salad  with crispy squids,parmesan,cherry tomatoes,quinoa and citrus dressing

Fried zucchini with cream and garlic sauce

Sea bream  fillet with tomato salsa with capers and basil

 

Dinner

Iceberg salad with baked goat cheese,pomegranate reduction sauce ,apple and walnuts

Beef steak with bruleed corn,stewed mushrooms,grilled vegetables and jus sauce

 

Day 2

Lunch

Salad with peeled pink tomatoes,roasted peppers,eggplant puree and arugula

Spicy King Prawns and baby calamari glazed with Pernod and marinara sauce

Salmon fillet with herbs de provence with lemon risotto and chips of parmesan

 

Dinner

Greek Salad

Tzatziki sauce with garlic bread

Lamb fillet with sauteed vegetables and black beluga lentils

 

Day 3

Lunch 

Caesar salad with smoked salmon and capers

Greek shrimps Saganaki with feta cheese

Risotto “Primavera” with spinach,asparagus and parsley oil

 

Dinner

Green salad with fennel,avocado,arugula,baby spinach and grapefruit with citrus dressing

King Prawns with sauteed cherry tomatoes, grilled red onion and pineapple chutney

Sea bass fillet with sweet potato puree and asparagus rolls with prosciutto

 

Day 4

Lunch

Fresh zucchini,cucumbers,carrots and nectarines salad with mint and lime dressing

Grilled Octopus with kimchi,goma wakame and citrus dressing

Risotto with octopus,shrimps,asparagus and baby spinach

 

Dinner

Beetroot salad with carrots apple and pine nuts

Artichoke Spread with Garlic Bread

Baked chicken with celery  cream,baby carrots and grilled cauliflower with cream sauce with shallot and white wine

 

Day 5

Lunch

Salad with arugula,baked pumpkin,blue cheese and roasted figs

Homemade Guacamole

French rack from Iberico breed with black truffle,grilled zucchini,baby carrots and potatoes parisienne

 

Dinner

  Grilled Eggplant & Zucchini Salad with cherry tomatoes and cucumbers

Salmon tartare on guacamole canape,beetroot cream and micro greens

Red Mullet fillet with potato cream with parsley oil and arugula

 

Day 6

Lunch

Fish cream soup with salmon and celery

Sea bass ceviche with bell peppers,avocado and grapefruit with citrus dressing 

Spaghetti with seafood and tomato sauce with herbs

 

Dinner

French salad with tuna,leafy green salads,french beans and boiled egg

Calamari filled with a mix of Cheeses and Ratatouille

Trout pan fried fillet with homemade potato rosti and cream sauce

Day 7

Lunch  

Burrata salad with basil pesto and dried apricots

Mussels Saint- Jacques with beurre blanc sauce with basil and lemon

Whole Fagri fish baked in Sea salt with grilled vegetables (brussel sprouts,carrots,zucchini and asparagus)

Dinner

Quinoa salad with avocado and balsamic dressing

Foie gras with apple puree

Roasted Duck Breast with shiitake mushrooms and olives

Desserts

Panna Cotta with strawberries and white chocolate

Pistachio cheesecake with kadaif

Chocolate brownie with berries Culli

Chocolate souffle with salted caramel sauce

Orange sorbet with saffron and honey

Client Comments September 2024
09/09/2024-16/09/2024
Client Comments September 2024
09/09/2024-16/09/2024
Client Comments September 2024
01/09/2024-08/09/2024
Client Comments September 2024
01/09/2024-08/09/2024
Client Comments August 2024
16/08/2024-20/08/2024
Client Comments August 2024
05/08/2024-15/08/2024
Client Comments July 2024
28/07/2024-04/08/2024
Client Comments July 2024
28/07/2024-04/08/2024
Client Comments July 2024
20/07/2024-27/07/2024
Client Comments July 2024
12/07/2024-19/07/2024
Client Comments July 2024
02/07/2024-09/07/2024
Client Comments June 2024
22/06/2024-01/07/2024
Client Commnets June 2024
14/06/2024-21/06/2024
Client Commnets June 2024
14/06/2024-21/06/2024
Client Comments June 2024
06/06/2024-13/06/2024
Client Comments May 2024
29/05/2024-05/06/2024
Client Comments May 2024
29/05/2024-05/06/2024
Client Comments September 2023
30/09/2023-07/10/2023
Client Comments September 2023
19/09/2023-26/09/2023
Client Comments September 2023
19/09/2023-26/09/2023
Client Comments September 2023
02/09/2023-09/09/2023
Client Comments September 2023
02/09/2023-09/09/2023
Client Comments August 2023
29/07/2023-29/08/2023
Client Comments July 2023
16/07/2023 - 23/07/2023
Client Comments July 2023
02/07/2023 - 09/07/2023
Client Comments June 2023
24/06/2023 - 01/07/2023
Client Comments June 2023
16/06/2023 - 23/06/2023
Client Comments May 2023
29/05/2023 - 05/06/2023
Client Comments May 2023
29/05/2023 - 05/06/2023
Client Comments September 2021
23/09/2022 - 30/09/2022
Client Comments August 2022
23/08/2022 - 30/08/2022
Client Comments June 2022
22/06/2022 - 29/06/2022
Client Comments May 2022
29/05/2022 - 10/06/2022
Client Comments May 2022
01/05/2022 - 08/05/2022
Client Comments September 2021
11/09/2022 - 18/09/2022
Client Comments September 2021
08/09/2022 - 22/09/2022
Client Comments August 2021
31/08/2021 - 07/09/2021
Rates are Plus Expenses
Rates 2025
High Season (July/August): EURO 36000 + VAT + APA of 20%
Mid Season (June and September): EURO 31000 + VAT + APA 20%
Low Season (rest months): EURO 24900 + VAT + APA 20%

WiFi 80EUR

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 (1500 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.

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
  • : 31.04 Feet
  • : 5.41 Feet
  • : 10
  • : 2021
  • : Fountaine Pajot
  • : 7
  • : 9
  • : 2 x VOLVO PENTA 150hp 17 kW 220V 50HZ ONAN
  • : Yacht offers Rendezvous Diving only
  • : TBA
  • : Greek
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Wash Basins: 5
Heads: -
Electric Heads: 5
Engine Details
2 x VOLVO PENTA 150hp 17 kW 220V 50HZ ONAN
Fuel Consumption: 30
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: Yes
Salon Stereo: Yes
Sat Tv: Wi-Fi
Printer
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: 120L/H
Special Diets: Inq
Kosher: No
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: 17 kW 220V 50HZ Genset
Inverter: 120A
Voltages: -
Water Maker: 120L/H
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Stingher 380 FR
Dinghy hp: 60
Dinghy # pax: 4
Water Skis Adult: 1
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: 5
Tube: Yes
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: -
Kayaks (2 Pax): No
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): Hydraulic
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
TBA
Nation: Greek
Born: 1996
Languages: English, Greek, Bulgarian, German (basic)
Chef
Nikola Statev
Nation: Bulgarian
Born: 1993
Captain: TBA

CHEF: Nikola Statev
Nikola was born in 1993 and is from Varna, Bulgaria. He graduated from the University of Economics with a specialty in Industrial Business in 2016. During his schooling, he worked as a Junior Chef in a hotel in Varna, this is where his culinary career took off. After years as a chef in 5* restaurants in both Bulgaria and Germany, he took his skills to boats and began work on River Cruises. With his love of travel and adventure, he was then led into the yachting world. In joining the crew of Astoria, he is excited to be able to create menus and tailor the dishes to his guests. He is passionate about seafood and using fresh, local catches. His fabulous risottos and pasta will delight the palate. To him, cooking is an art and a way of expressing himself. In his time off the yacht, Nikola loves being with his wife and daughter traveling together and meeting new people. He enjoys playing darts and watching football. Nikola is excited to welcome guests onboard Astoria and spoil them with incredible creations!
Languages: Bulgarian and English; German (basic)

Previous yacht: Adara

Deckhand/Stew: Robert Chamasanyan
Robert, hailing from Bulgaria and born in 1997, brings a blend of maritime expertise and sporting prowess to the crew of Astoria. Currently enrolled in the South Bulgarian Maritime Education Center, he is diligently working towards becoming a skipper of sea-going vessels up to 40 GT. Beyond his maritime aspirations, Robert's exceptional talent transcends into the realm of sports, where he holds an impressive record as a nine-time national champion and two-time international champion in boxing. He is kind, disciplined, adaptable and eager to welcome guests on board Astoria this summer! With his dedication, skill, and team spirit, Robert adds both depth and dynamism to the team aboard.

Breakfast:

Coffee & Tea and Fresh juices

Bread & toasts and croissants

milk and yogurt

Cereals

Cold cuts

Cheese and spreads

Vegetables

Sausages, bacon

Eggs all types – (fried, scrabbled, boiled, poached)

Honey, fresh fruits & local jams, and butter

Pancakes

 

Day 1

Lunch

Hummus with baked bread

Mediterranean Salad  with crispy squids,parmesan,cherry tomatoes,quinoa and citrus dressing

Fried zucchini with cream and garlic sauce

Sea bream  fillet with tomato salsa with capers and basil

 

Dinner

Iceberg salad with baked goat cheese,pomegranate reduction sauce ,apple and walnuts

Beef steak with bruleed corn,stewed mushrooms,grilled vegetables and jus sauce

 

Day 2

Lunch

Salad with peeled pink tomatoes,roasted peppers,eggplant puree and arugula

Spicy King Prawns and baby calamari glazed with Pernod and marinara sauce

Salmon fillet with herbs de provence with lemon risotto and chips of parmesan

 

Dinner

Greek Salad

Tzatziki sauce with garlic bread

Lamb fillet with sauteed vegetables and black beluga lentils

 

Day 3

Lunch 

Caesar salad with smoked salmon and capers

Greek shrimps Saganaki with feta cheese

Risotto “Primavera” with spinach,asparagus and parsley oil

 

Dinner

Green salad with fennel,avocado,arugula,baby spinach and grapefruit with citrus dressing

King Prawns with sauteed cherry tomatoes, grilled red onion and pineapple chutney

Sea bass fillet with sweet potato puree and asparagus rolls with prosciutto

 

Day 4

Lunch

Fresh zucchini,cucumbers,carrots and nectarines salad with mint and lime dressing

Grilled Octopus with kimchi,goma wakame and citrus dressing

Risotto with octopus,shrimps,asparagus and baby spinach

 

Dinner

Beetroot salad with carrots apple and pine nuts

Artichoke Spread with Garlic Bread

Baked chicken with celery  cream,baby carrots and grilled cauliflower with cream sauce with shallot and white wine

 

Day 5

Lunch

Salad with arugula,baked pumpkin,blue cheese and roasted figs

Homemade Guacamole

French rack from Iberico breed with black truffle,grilled zucchini,baby carrots and potatoes parisienne

 

Dinner

  Grilled Eggplant & Zucchini Salad with cherry tomatoes and cucumbers

Salmon tartare on guacamole canape,beetroot cream and micro greens

Red Mullet fillet with potato cream with parsley oil and arugula

 

Day 6

Lunch

Fish cream soup with salmon and celery

Sea bass ceviche with bell peppers,avocado and grapefruit with citrus dressing 

Spaghetti with seafood and tomato sauce with herbs

 

Dinner

French salad with tuna,leafy green salads,french beans and boiled egg

Calamari filled with a mix of Cheeses and Ratatouille

Trout pan fried fillet with homemade potato rosti and cream sauce

Day 7

Lunch  

Burrata salad with basil pesto and dried apricots

Mussels Saint- Jacques with beurre blanc sauce with basil and lemon

Whole Fagri fish baked in Sea salt with grilled vegetables (brussel sprouts,carrots,zucchini and asparagus)

Dinner

Quinoa salad with avocado and balsamic dressing

Foie gras with apple puree

Roasted Duck Breast with shiitake mushrooms and olives

Desserts

Panna Cotta with strawberries and white chocolate

Pistachio cheesecake with kadaif

Chocolate brownie with berries Culli

Chocolate souffle with salted caramel sauce

Orange sorbet with saffron and honey

Client Comments September 2024
09/09/2024-16/09/2024
Client Comments September 2024
09/09/2024-16/09/2024
Client Comments September 2024
01/09/2024-08/09/2024
Client Comments September 2024
01/09/2024-08/09/2024
Client Comments August 2024
16/08/2024-20/08/2024
Client Comments August 2024
05/08/2024-15/08/2024
Client Comments July 2024
28/07/2024-04/08/2024
Client Comments July 2024
28/07/2024-04/08/2024
Client Comments July 2024
20/07/2024-27/07/2024
Client Comments July 2024
12/07/2024-19/07/2024
Client Comments July 2024
02/07/2024-09/07/2024
Client Comments June 2024
22/06/2024-01/07/2024
Client Commnets June 2024
14/06/2024-21/06/2024
Client Commnets June 2024
14/06/2024-21/06/2024
Client Comments June 2024
06/06/2024-13/06/2024
Client Comments May 2024
29/05/2024-05/06/2024
Client Comments May 2024
29/05/2024-05/06/2024
Client Comments September 2023
30/09/2023-07/10/2023
Client Comments September 2023
19/09/2023-26/09/2023
Client Comments September 2023
19/09/2023-26/09/2023
Client Comments September 2023
02/09/2023-09/09/2023
Client Comments September 2023
02/09/2023-09/09/2023
Client Comments August 2023
29/07/2023-29/08/2023
Client Comments July 2023
16/07/2023 - 23/07/2023
Client Comments July 2023
02/07/2023 - 09/07/2023
Client Comments June 2023
24/06/2023 - 01/07/2023
Client Comments June 2023
16/06/2023 - 23/06/2023
Client Comments May 2023
29/05/2023 - 05/06/2023
Client Comments May 2023
29/05/2023 - 05/06/2023
Client Comments September 2021
23/09/2022 - 30/09/2022
Client Comments August 2022
23/08/2022 - 30/08/2022
Client Comments June 2022
22/06/2022 - 29/06/2022
Client Comments May 2022
29/05/2022 - 10/06/2022
Client Comments May 2022
01/05/2022 - 08/05/2022
Client Comments September 2021
11/09/2022 - 18/09/2022
Client Comments September 2021
08/09/2022 - 22/09/2022
Client Comments August 2021
31/08/2021 - 07/09/2021
Rates are Plus Expenses
Rates 2025
High Season (July/August): EURO 36000 + VAT + APA of 20%
Mid Season (June and September): EURO 31000 + VAT + APA 20%
Low Season (rest months): EURO 24900 + VAT + APA 20%

WiFi 80EUR

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 (1500 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.

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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