Guests
10Cabins
4Crew
4Size / Year Built / Builder
77.0 Ft / 2008 / AICON
About
QUESTA E VITA is a stunning 77 feet Motor Yacht, with a unique combination of special features which include among others: ⪠STABILIZERS at anchor & underway (silent, new generation), offering excellent cruising performance and incomparable comfort & stability at anchor and underway. Ideal for the rough seas of the Aegean! ⪠New JACUZZI pool on sun deck with ozon and color therapies ⪠Superb, very charismatic 5* CHEF, with excellent evaluations even by the most demanding clients ⪠Excellent Crew of 4, with great evaluations by all clients and brokers (available on request) ⪠Very IMPRESSIVE design and STYLISH contemporary interior, decorated with high quality EXPENSIVE fabrics, leathers & accessories (designer’s GUY LAROCHE linen etc) ⪠Option of 4 DOUBLE cabins (2 with KING size beds) or 2 Double and 2 Twins, all with en suite baths and HYDRO-MASSAGE showers ⪠Large variety of water toys, including large fast Jet Tender, JET SKI, SEABOB (yr 2016), 2 Windsurfs etc ⪠Exceptionally spacious for her size. Gives the impression and comforts of a much larger yacht, at a competitive price ⪠Very spacious, luminous & relaxing salon in beige tones, with large windows and portholes all over, offering stunning views ⪠Spacious and stylish Master cabin covered with expensive cream leathers and wood, walk in closet and two large circular windows offering fantastic sea views ⪠Modern HARD TOP on fly bridge with electric retractable canvas roof ⪠Sleeps up to 10 guests (if kids are included in the group) & has license to sleep up to 18 pax (including Crew) ⪠Very qualified General Manager who along with his team maintains her all year round in TOP condition, like BRAND NEW and supervises charters 24/7, guaranteeing the highest level of service on board. ----------------------------------------------------------------------- QUESTA e VITA evokes the color and atmosphere of the Mediterranean, with her elegant lines, sophisticated style, innovative design and layout, extreme attention to detail and desire for excellence. Her unparallel sophisticated atmosphere, created through beautiful lighting solutions, use of teak, soft leather inserts and rich materials, ensures a harmonious and luxurious living aboard.
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
Amenities
Onboard Entertainment
- 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
Water Entertainment
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
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €25,900 | €29,400 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last
minute
changes to their availability and rates. With this in mind, please note
that
premium rates may be attached to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final
rate and availability.
Captain
Crew
Brief
CAPTAIN: Triantafyllos Kontoleon, Greek - Age: 60 - Languages: English, French (conversational), Dutch (basic), Greek (native)
Captain Triantafyllos, is an exceptionally capable and experienced Captain with more than 35 years of experience on charter motor and sailing yachts. He has cruised the Mediterranean, Baltic and North Seas and has excellent knowledge of the Greek seas. He has also worked as a Technical Manager in one of the biggest Greek charter sailing yachts companies. He has been cooperating with the Manager of QUESTA e VITA as a Captain on various charter Motor Yachts during the last 5 years.
He holds a RYA/MCA Yachtmaster Offshore License for Power & Sailing Vessels and a Speedboat License. He has also studied Interior Decoration and Painting and lives in Athens, Greece.
Captain Triantafyllos is a charming, polite and pleasant person who puts all his efforts to satisfy every guest need.
Captain Triantafyllos 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: Konstantinos Georgatzas, Greek - Age: 40 - Languages: : English, Greek (native).
Konstantinos is an excellent, charismatic 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, he will definitely offer a culinary experience to remember on board Questa e Vita.
Since 2001 he has worked in restaurants, hotels, caterings, luxury villas, in British Embassy Athens and on luxury yachts in Greece. He has also worked for royal families and has been awarded several times.
He has studied Culinary Arts in Athens and has attended many seminars, such as: Molecular cuisine, HACCP etc. He also teaches Culinary Arts in a Vocational Training Institute in Athens.
AWARDS: 2 Gold and 1 Silver Medals in Margaritar’s Culinary Cup Romania, 2 Silver and 2 Bronze Medals in Belgrade Gastro Festival, 1 Silver and 1 Bronze Medals in Instanbul Gastronomy Festifal, 2 Bronze Medals in Malta Kulinarja
HOTEL RESTAURANT EXPERIENCE: Civitel Athens (Excecutive Chef, 8 years), Porto Rio Hotel & Casino Patra (Excecutive Chef, 1 year), Xenia Palace Portaria (Sous Chef, 2 years).
RESTAURANT EXPERIENCE: Piazza Mela restaurant (Athens), Yakes (Athens), Agnanti restaurant (Skiathos) Beeracuda restaurant (Athens)
YACHT EXPERIENCE: Makani, Elegant, Excellence etc
STEWARDESS: Tanya Marinelli, Ukrainian - Age: 38 - Languages: English, Greek, Russian (native), Ukranian (native)
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 works on Questa e Vita since May 2019.
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. Tanya was born in 1981 and holds a Basic Stewardess Training Certificate.
DECKHAND: Billy Moustrat, Albanian - Age: 46 - Languages: French, Albanian, Greek, Italian & English (basic)
Billy is one of the most capable and smart deckhands, with engineer knowledge, 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 6 years and has been working in the yachting and shipping sector since 2000. This is his 3rd year on Questa e Vita and he is also responsible for the Water Toys on board.
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 Speedboat Skipper License, a French Literature degree and has worked as a French Language instructor.
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.
Menu
BREAKFAST
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:
â?ª 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
Guests
10Cabins
4Crew
4Size / Year Built / Builder
77.0 Ft / 2008 / AICON
Motor Boat specifications
Beam
19.6 FeetDraft
5.11 FeetType
Motor BoatRefit
2019Speed
Cruising Speed 22, Max Speed 30Cabin beds
2 King(s), 2 Queen(s), 2 Twin(s)Layout
Select currency
- USD
- EUR
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
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