€25,900 - €29,400 / Week Plus Expenses Learn more

QUESTA e VITA Yacht Charter Motor Boat

€25,900 - €29,400 / Week Plus Expenses Learn more

Motor Boat Specifications

2008

Year Built

77.0 Ft

Size

19.6 Feet

Beam

5.11 Feet

Draft

Motor Boat

Type

AICON

Builder

2019

Refit

Speed: Cruise Speed 22, Max Speed 30

ACCOMMODATIONS

Cabins

Max Guests

Number of Crew

Cabin beds: 2 King(s), 2 Queen(s), 2 Twin(s)

Locations

Winter Area

Greece, Turkey

Summer Area

Greece, Turkey

QUESTA e VITA Yacht Charter Motor Boat

€25,900 - €29,400 / Week Plus Expenses

Accommodations

Crew Profile

Entertainment

Rates

Accommodations

Accommodates 8-10-12* guests in 4 cabins, with en suite facilities & Hydro-Jet shower units.
2 Double with Queen beds + 2 Twin cabins
OR 4 Double* cabins (Twins convertible to 2 Doubles with large King beds).
*on request, prior to booking
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All cabins are decorated with exceptional style, expensive soft cream leathers & quality wood and have ensuite bathrooms with separate Hydro-Massage showers units, individual Hi-Fi sound systems, flat Satelite TV/DVD’s & individually controlled air conditioning.
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âªâª MASTER Cabin: Your impressive, luxurious yet very modern and airy full beam MASTER suite is illuminated by two stylish rounded windows (both opening), offering stunning sea views. It also features a walk in closet, a dinette, safe box & ample storage space. Your large ensuite bathroom, which becomes part of the suite, is cleverly separated in three different units.
âªâª VIP Cabin: To the bow is your VIP cabin, with four side windows, a hatch & a spacious closet.
âªâª TWIN Cabins: On the two sides of the spacious corridor you will find the two symmetrical identical TWIN cabins. Both can be converted to Doubles with one KING bed each (1.86m width) which can accommodate up to 3 guests, if kids.
One of the Twins’ bathroom has 2 doors to be used also as day head.
*.... Licensed to sleep 12 guests + 6 crew.
12 guests (if kids are included) may be accepted in shorter charters, under special agreement, prior to booking.
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DAY CRUISING: Maximum 18 persons on board (including Crew).
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STATIC QUAYSIDE EVENTS: Up to 60 guests

Cabins :

King(s) :

Queen(s) :

Twin(s) :

Showers :

Wash Basins :

Heads :

Electric Heads :

Layout

Ammenities

Helipad :

Jacuzzi :

Yes

A/C :

Full

Sun Awning :

Yes

Deck Shower :

Yes

Bimini :

Yes

Hair Dryer :

Yes

Num Hatch :

Yes

Technical Details

Cruise Speed :

Max Speed :

Generator :

Inverter :

Yes

Water Maker :

Yes

Communicate :

Wi-Fi, SAT TV

Charter Types

Special Diets :

Yes

Kosher Diets :

Yes

Bbq :

Yes

Gay Charters :

Yes

Nude Charters :

Yes

Guest Smoke :

Exterior only

Crew Smoke :

Inq

Crew Pets :

Children Allowed :

Yes

Crew Profile

Captain Name :

Pavlos Alexiadis

Captain Birthday:

1981

Captain License:

Second Class Captain

Number of Crew:

Language/s:

Greek, English, French, Italian, Albanian

Crew Details:

Pavlos Alexiadis Captain
Apostolos Kritselis Chef
Billy Moustrat Deckhand
Tanya Marinelli Hostess

CAPTAIN: Pavlos Alexiadis, Greek - Age: 38 - Languages: Greek, English
Captain Pavlos was born in Greece in 1981 and holds a Captain’s Degree with class B' license, for cargo ships up to 2.500GT and passenger ships up to 1.500GT, from the Merchant Marine Academy of Crete, Greece. From 2005 onwards he has been working as a Captain, Chief Officer and 2nd Officer on luxury charter Motor Yachts of up to 54 meters and on Tanker and Bulk Carrier ships. He has also worked as a Manning Project Manager for 2 years.
Captain Pavlos is a charming, polite and pleasant person who puts all his efforts to satisfy every guest need, receiving always excellent evaluations. He loves to create the ideal tailor-made itineraries and to organize all kinds of activities on board and on shore, ensuring that all guests’ needs are met for the most unforgettable holidays on Questa e Vita.

CHEF: Apostolos Kritselis, Greek - Age: 31 - Languages: English, German
Apostolos is a superb, very charismatic 5* Chef who acquires dithyrambic evaluations even by the most demanding clients for his mouthwatering dishes and creative decorative food and art de la table presentations. With his exceptionally charming and pleasant personality and his will to create the best for his guests, Apostolos always offers a 5* culinary experience to remember on board Questa e Vita. This is his 2nd season on board. He holds a Bachelor’s Degree in Mechanical Engineering from Aachen University in Germany where he worked in this field for 15 months. Cooking was always his great passion though. Therefore while he was in Germany he worked as a commide cuisine in two restaurants specializing in Greek and European cuisines. When he returned to Greece he decided to acquire a Chef’s Diploma and to follow his dream by becoming a successful Chef. From 2014 until today he worked in gourmet restaurants and in Viking Cruises. Working as a Yacht Chef is the ideal career for Apostolos whose second love is the sea. Born and raised in the beautiful coastal town of Volos, he has been involved in various activities related to the sea since a young age. He served his military service as a Marine and his hobbies are free diving, swimming, tennis and professional photography. Besides his specialization in creative Mediterranean-Greek cuisine, he creates inspired vegan and vegetarian dishes, great sushi and fantastic cocktails. Being a fishing expert, he loves to teach guests fishing or to fish and cook the catch for them, seasoned with freshly picked Greek herbs. Apostolos is definitely a key asset of Questa e Vita!

STEWARDESS: Tanya Marinelli, Ukrainian - Age: 38 - Languages: English, Greek, Russian (native), Ukranian (native)
Tanya was born in 1981 and holds a Basic Stewardess Training Certificate. Tanya is an exceptionally sweet, polite and hard working person with excellent organizational skills. She is very experienced, having worked as a Stewardess on luxury yachts of up to 50 meters, since 2006.
Tanya enjoys her job and prides herself on providing guests with an excellent level of service. She is always attentive, with a wiling and at the same time discrete manner, which is the characteristic of the Questa e Vita crew members. She is great with decoration and art de la table and always acquires excellent client evaluations.
With her passion to have everything perfect on board and with her team spirit, is definitely a key factor for the most unforgettable holidays on board Questa e Vita.

DECKHAND: Billy Moustrat, Albanian - Age: 46 - Languages: French, Albanian, Greek, Italian & English (basic)
Billy is one of the most capable and smart deckhands, with an impressive resume and excellent guest and employer references. He is a smiling, extremely well mannered, polite, willing and hard working person, enjoying much being involved in guest service, doing his best to make their vacation unforgettable. He has been collaborating successfully with Questa e Vita’s manager on board and on shore during the last five years and has been working in the yachting and shipping sector since 2000. This is his 2nd season on Questa e Vita. His work experience in the yachting and shipping industry includes: a) Technician’s positions in Baglietto Yachts Shipyard (Italy), Beneteau Yachts Shipyard (France), Reflexion Refits (Athens, Greece), Andreadis (Syros, Greece), Mistral (Athens, Greece) b) Deckhand/Steward positions in various private and charter Motor Yachts. He also holds a French Literature degree and has worked as a French Language instructor. He is taking English language courses during winter.

GENERAL MANAGER: Questa e Vita is managed all year round by a very qualified professional General Manager and his team, who maintain her in top condition and supervise each charter, guaranteeing the highest level of service on board.

Water Entertainment

Dinghy :

Jet Tender: JODIAC Jet Yachtline 4.20 meters

Dinghy Hp :

Jet

Adult Wskis :

Yes

Jet Skis :

Knee Board :

Wind Surf :

Gear Snorkel :

Yes

Tube :

Wake Board :

Float Mats :

Yes

Swim Platform :

Yes

Boarding Ladder :

Electric Gangway

Fishing Gear :

Yes

Fish Gear Type :

Fishing Rods

Num Fish Rods :

StandUp Paddle:

Other Toys :

WATER TOYS DETAILS:
Jet Ski: YAMAHA Waverunner GP 1300 R
SEABOB F5S* (yr 2016)
2 x Wind Surf* - SUP* - Water Skis - Tube - Kneeboard* - Wakeboard* - Fishing & Snorkeling Gear - Other Towable Toys*
2nd SEA BOB on request at extra charge (at a discounted price)
* On Request, prior to booking, FREE of charge

AUDIOVISUAL & OTHER Equipment:
Satelite TV TRACVISION M6, PopUp (hiden) Satellite flat TV in salon with 360 turn (watched by all parts of salon & veranda), New Maratz HI-FI system in salon, Individual Hi Fi system in all cabins, Individual Hi-Fi (SONY) in aft and fly decks with BlueTooth connection, USB, Satellite flat TV’ s & DVD’s in all cabins, Wi-Fi, CD/DVD Library, Water Maker, 2 x Barbeques (flybridge & portable), Ice Maker (salon), 2 x fridges (1 large in galley with large freezer + 1 smaller on fly bridge), Wet Bar (flybridge), Underwater Lights (LED)

Scuba Diving

Scuba :

Yacht offers Rendezvous Diving only

License Info :

Compressor :

Not Onboard

Onboard Entertainment

Vcr Dvd :

Yes

Salon Stereo :

Yes

Num Dvd :

Yes

Num Cds :

Yes

Board Games :

Yes

Num Dine In :

Yes

Sat TV:

Yes

iPod:

Yes

Other Entertain :

AUDIOVISUAL & OTHER Equipment:
- Satelite TV TRACVISION M6
- PopUp (hiden) Satellite flat TV in salon with 360 turn (watched by all parts of salon & veranda)
- New Maratz HI-FI system in salon
- Individual Hi Fi system in all cabins
- Individual Hi-Fi (SONY) in aft and fly decks
- Satellite flat TV’ s & DVD’s in all cabins
- Wi-Fi, CD/DVD Library
- Water Maker
- 2 x Barbeques (flybridge & portable)
- Ice Maker (salon)
- 2 x fridges (1 large in galley with large freezer + 1 smaller on fly bridge)
- Wet Bar (flybridge)
- Underwater Lights (LED)
- New sun deck jacuzzi with ozon and color therapies

â?ª Eggs “sur le plat” with sorrel tsiantila cheese & tomato coulis
â?ª Eggs cooked in fresh tomato sauce with staka cheese
â?ª Omelet with pickled pears & cinnamon
â?ª Milk-rice pudding with cinnamon
â?ª “Diples” fried crunchy dough with honey
â?ª Various homemade marmalades, petimezi (made from grape must), local honey,
whole grain tahini (condiment made of toasted ground sesame seeds)
â?ª Pancakes
â?ª Superfood Muesli with goat or traditional Greek yoghurt
â?ª Pasteli (traditional sesame seed candy)
â?ª Olive bread, fennel bread, carob rusks & all kinds of bread
â?ª “Ultimate Fruit Breakfast” (oranges, lime, granola, bio-live yoghurt, banana, berries).

Pies: â?ª “Psiantra”(chard, spinach, hartwort, local white cheese)
â?ª Pepper Pie (sweet red pepper, leek, feta cheese, aged graviera cheese)
â?ª Milk Pie (milk, semolina, orange zest and cinnamon) â?ª Watermelon Pie

Juices & Smoothies: ‘Melon Boat’ smoothie (oranges, banana, honeydew melon, cinnamon),

“Clear Skin” smoothie (apples, pineapple, fresh ginger root, lemon, cucumber, avocado,
mixed seeds, Udo’s oil), “Tahini Choco” (raw cocoa powder, whole grain tahini, black
pine honey, banana, bio-almond milk).

SALADS

â?ª Beetroot & beetroot leaves , feta cheese, mint and vinaigrette dressing

â?ª Bulgur with rucola, cherry tomatoes, ladotiri Mytilini island cheese, white balsamic dressing

â?ª Green season salad with avocado, feta cheese, dates, honey-spearmint dressing

â?ª Green season salad with pastirma, French goat cheese, wild berries dressing, dark

balsamic glaze

â?ª Potato salad with white tuna from Alonissos island, kritamo, fresh onion, vine leaf edges,

lemon or red grapefruit from Crete island

â?ª Beetroot & beetroot leaves , feta cheese, mint and vinaigrette dressing

â?ª Bulgur with rucola, cherry tomatoes, ladotiri Mytilini island cheese, white balsamic dressing

â?ª Green season salad with avocado, feta cheese, dates, honey-spearmint dressing

â?ª Green season salad with pastirma, French goat cheese, wild berries dressing, dark

balsamic glaze

â?ª Potato salad with white tuna from Alonissos island, kritamo, fresh onion, vine leaf edges,

lemon or red grapefruit from Crete island

STARTERS:
â?ª Beef carpaccio with parmiggiano cheese, rucola, sweet-sour black truffle glaze, extra virgin olive oil
â?ª Tartlets with tomato-sweet pepper coulis, sardines flavored with province herbs & caper
leaves or with roquefort cheese & caramelized pears
â?ª Eggplant caviar with scamorza & feta cheese
â?ª Baked goat cheese with sweet-sour wild berries sauce, spearmint & green pistachios
â?ª Bird livers marinated in citrus fruits, sauté & flamed with cognac, with orange flesh,
baby rucola & wild oregano
â?ª Santorini’s yellow lentils with caper leaves, red & black cherry tomatoes

GREEK TRADITIONAL

“Lagoto”pork meat in the oven, cooked in tomato red wine sauce – strong flavors cinnamon,
clove, pimento & walnuts

“Country Lamb Exohiko”cooked in back paper in the oven with fresh broad beans, potatoes,
semi hard cheese kefalotyri, garlic, lemon & oregano

“Spetsofai” village sausages (pork, beef & lamb meat), cooked in tomato red wine sauce with
green peppers, red hot chilli peppers, eggplant & fresh spearmint

Pork with Leeks and Celery, cooked in pot in egg-lemon sauce

“Gkaroufa” barbell fish or similar fish, cooked in pot with potatoes, tomatoes & walnut sauce

“Prasotigania” pork belly meat in pan with fried leeks & semi-hard cheese

“Hare Stifado” casserole baked with pearl – onions, tomatoes, red wine, garlic, rosemary,
cinnamon, bay leaf, clove, pimento

“Matsata from Folegandros island” rooster in casserole with homemade pasta, red wine sauce
bay leafs & pimento

“Fish soup from Aegean” several rockfish, john dory or red mullets, mussels, cockles, tomatoes,
courgettes, celery, saffron

“Sofrito” veal cooked in casserole, vinegar, white wine & garlic-parsley

“Aliada from Kefalonia island” codfish with fragrant vegetables-potato puree

“Giaourtotavas” Lamb baked with orzo and gratinated yoghurt crust

“Mousaka” eggplants, veal minced meat, feta cheese & béchamel

“Stuffed Vegetables with sour Frumenty, eggplants, tomatoes, spearmint, garlic, parsley,
spring onions

“Sardines filled with lemon, rolled in vine leaves, baked in oven

“Shrimps Saganaki” tomato sauce, white wine, feta cheese, parsley

FISH & SEAFOOD MAIN DISHES

â?ª Octopus on roasting spits, marinated in aged balsamic vinegar & thyme,

served with yellow lentils puree, dried tomatoes & caper

â?ª Cooked cuttlefish with fennel

â?ª Sea bream cooked in egg-lemon-celery sauce or Roasted Sea bream

filled with lemon verbena

â?ª Red mullets rolled in vine leaves and then grilled

â?ª Shrimps sauté, mixed with fresh tomatoes sauce, crushed feta cheese, all

together gratinated

â?ª Sea bass baked in seasalt-thymian crust

â?ª Brill filet poached in milk flavored with green cardamom, served with hollandaise sauce

MEAT MAIN DISHES

â?ª Lamb baked in bake paper with kefalotyri cheese, vine leaves, potatoes, lemon and garlic
or with orzo and gratinated yoghurt crust
â?ª Beef (chest-ribs part) with caramelized mushrooms, dark sweet-sour sauce, served with
buttered potatoes
â?ª Beef filet with mixed peppercorns, flamed, served with merlot sauce & fresh butter
â?ª Pork tenderloin cooked in bread Rusk, white cream sauce with mozzarella, roquefort cheese
& cherry sauce
â?ª Prasotigania (Pork belly meat in pan with fried leeks and semi hard cheese)
â?ª Chicken breast filet, curcuma sauce, portobello mushrooms, green apple slices
â?ª Chicken breast filet served sweet potato puree, black raisins, balsamic vinegar & thyme

PASTA & RISOTTO

â?ª Pappardelle, white cream, truffle, black trumpets, parmesan

â?ª Spaggetini baked in back paper with beef meatballs, tomato, red wine sauce flavored
with cumin & anis, feta cheese

â?ª Black sepia risotto, sepia ink, cuttlefish, mastiha or with octopus & synglino (pork
tenderloin smoked in olivewood)

â?ª Risotto with yellow melon, prosciutto, spearmint & parmesan

â?ª Shellfish linguini, with lobster, crabs sauté in orange juice, crayfish, shrimps with fresh tomato- basil sauce & season vegetables

â?ª Orzo with mussels, spicy feta cheese & dill

SIDE DISHES: Baked potatoes with flavored figs â?ª Baked buttered potatoes â?ª Wild Rice with pine seeds & raisins
â?ª Grilled marinated vegetables â?ª Sweet Potato puree â?ª Long corn rice with saffron & pomegranate seeds

DESERTS: Ravani with saffron & lavender semi-freddo cream
â?ª Season fruits sorbet
â?ª Watermelon pie â?ª Ekmek cantaifi with mastiha cream
â?ª Ice cream mille-feuille with honey rum sauce & roasted almonds
â?ª Chocolate tart, mascarpone, red fruits â?ª Walnut pie with cheese cream & espresso sauce
â?ª Chocolate mastiha cream with milk-rice mousse & white chocolate

Rates

Minimun	Maximun
€25,900	€29,400

Rates are per week

Rate Terms:

The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.

Plus Expenses

Usually Includes: Yacht, Onboard Equipment and Crew.
Not included: Fuel, Dockage, Food and Beverages, Gratuity are the biggest categories among other charter related expenses.

Important:

We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.