ALMAZ Yacht Charter Motor Boat

€17,500 - €19,500 / Week Plus Expenses Learn more

ALMAZ Yacht Charter Motor Boat

€17,500 - €19,500 / Week Plus Expenses Learn more

Azimut 67.0 Ft Sleeps 8 guests in 4 Cabins

Specifications

Type Motor Boat

Builder Azimut

Year Built 2008

Refit 2017

Size 67.0 Ft

Beam 5.45 Metres

Draft 1.65 Metres

Max Guests 8

Number of Crew: 4

4 Cabins 2 Queen(s), 2 Double(s), 2 Twin(s)

Speed Cruise Speed 24, Max Speed 31

Winter Area Greece

Summer Area Greece

Accommodations

Crew Profile

Rates

Accommodations

Master Stateroom
Length/Type of bed: Queen
WC: Full, with bathtub and amenities
Electronic devices: TV, stereo, air-condition

VIP Stateroom
Length/Type of bed: Queen
WC: Full
Electronic devices: TV, stereo, air-condition

Twin 1
Length/Type of bed: 2 single
WC: Full
Electronic devices: TV, stereo, air-condition
*Convertible into double

Twin 2
Length/Type of bed: 2 single
WC: Full
Electronic devices: stereo, air-condition

Cabins :

Queen(s) :

Double(s) :

Twin(s) :

Showers :

Heads :

Ammenities

Helipad :

Jacuzzi :

A/C :

Full

Technical Details

Cruise Speed :

Max Speed :

Charter Types

Special Diets :

Inq

Kosher Diets :

Inq

Gay Charters :

Yes

Nude Charters :

Yes

Crew Smoke :

Inq

Crew Pets :

Crew Profile

Captain Name :

Vassilis Mazis

Number of Crew:

Language/s:

English, French and Greek

Position: Captain
Name: Vassilis Mazis
Nationality: Greek
Languages: English

Information
Captain Vassilis has 17 years experience in the marine industry ranging from unlimited tonnage tankers to cruising ships, passenger ships, motor yachts, carrying thousands of passengers daily. He has extensively cruised the Eastern and Western Mediterranean as well as the North Atlantic.
He studied in the Naval Academy as an Officer and graduated from the Merchant Marine Academy of Kefalonia Island. His enthusiasm blends well with the positive attitude of the entire crew. As the Captain, he takes great pride in creating tailor-made yacht cruise experiences for each charterer and works closely with his guests to ensure that all of their needs are met. His love for travelling provides Vasilis with the passion to research and organize all kinds of activities for the enhancement of the onboard experience.

Position: Sailor / Deckhand
Name: Kostas Athanasopoulos
Nationality: Greek
Languages: English

Information
His love for the sea is a driving force for Kostas. Inspired by his sailor uncle, since his childhood, he wanted to travel in the sea and soon he acquired a license for powerboat operator. Although he studied car engineer, boats were the ones who won him to work professionally in the summer on the Greek islands as deckhand. His team spirit, the tranquility of his character, but also his energetic and willingness, make Kostas a precious crew member and ideal for providing best services to guests. He is 29 y.o. and very athletic, with particular love in basketball, martial arts and snorkel fishing.

Position: Cook
Name: Stamatina Roumani
Nationality: Greek
Languages: English, French

Information
Stamatina, is a very active woman who has transformed into professional her two great passions: the sea and cooking. Coming from the splendid island of Spetses, she traveled to all the oceans along with her captain husband and gathered experience from the numerous yachts and mega-yachts where she has worked as a cook-hostess. She has also been owner of restaurants. Her love and knowledge in genuine Greek cuisine is the one that reflects the notorious Greek hospitality for her guests from all over the world. She can make miracles with fresh products, authentic flavors and lots of love. She speaks English well and communicates in French. She is also passionate about cycling, writing books and handmade creations.

Position: Stewardess
Name: Maria Aggelopoulou
Nationality: Greek
Languages: English

Information
Maria, is the youngest member of the crew. She is studying Tourist Business Management, speaks English and wants to work with the hosting of people from all over the world who are eager to meet our country. Maria is discreet but humorous, effective and consistent in her duties. Patience and hard work are her basic characteristics, as is her love for her family and especially her mother whom she admires for her strength as a person. She also loves basketball and cinema.

SNACKS
Snacks prepared at any time of the day: platters of cheese and cold cuts accompanied with breadsticks or dako (traditional Greek barley rusk), cherry tomatoes with mozzarella and salami in a stick, grilled cheese sandwich with potato chips, fresh seasonal fruit, fruit yoghurt, traditional round Epirus cheese pie, baked frankfurter puff pastries, a wide variety of freshly baked puff pastries procured from a local bakery in the area.

FRUIT
All seasonal fresh fruits, depending on the availability and adequacy at the local market. Fruit selection of grapes, peaches, kiwi, watermelon, melon, bananas or a mix with what fresh seasonal fruit we may find.

SAMPLE MENU

DAY 1

Main course
Moussaka or pastitsio.

Salad
Beetroot salad with non-fat yoghurt sauce and a little garlic or multi-color salad (lettuce, peppers, corn, beetroot, cherry tomatoes and crumbled Epirus feta cheese).

Appetizer (optional)
Greek cheese platter with figs and chutney served with Greek pickles and Cretan rusks or freshly baked bread.

Dessert
Ice-cream

DAY 2

Main course
Kritharoto (orzo) with seafood or kritharoto with chicken, sausages and grated kefalotyri cheese.

Salad
Spinach with Clementine juice, anthotyro cheese, crumbled walnuts and figs.

Appetizer (optional)
Greek cheese pie with sweet ‘n’ sour sauce.

Dessert
Yoghurt served with traditional spoon sweets.

DAY 3

Main course
Fresh fish (ordered from local fish shop or local tavern) grilled on charcoal served with greens and boiled vegetables or sole fillet baked in the oven served with smashed potato and sautéed vegetables (peas, carrots).

Salad
Greek (choriatiki)

Appetizer (optional)
Platter with Greek mezedes (dolmadakia- stuffed vine leaves-, tzatziki, taramosalata- fish roe dip-, roasted
eggplant dip, sardine in olive oil, seafood pastourma).

Dessert
Ice-cream

DAY 4

Main course
Barbeque on the boat with a selection of meats (lamb ribs or chicken ribs or kebab or mixed grill) served with
souvlaki pitas and baked potatoes.

Salad
Greek with two kinds of white cheese.

Appetizer (optional)
spinach and cheese Greek pie (spinach, wild greens and feta).

Dessert
Assorted mini ice-creams or yoghurt with honey.

DAY 5

Main course
Fisherman’s pasta with linguine or penne (shrimps, mussels and calamari) or spaghetti bolognese with grated kefalotyri cheese

Salad
fisherman’s pasta is accompanied by green salad with salmon and mushrooms while the Bolognese is
accompanied by caprese salad

Appetizer (optional)
Asparagus with Lefkada type salami and Cretan rusks.

Dessert
Ice-cream

DAY 6

Main course
Barbeque with seafood (shrimps, octopus, calamari) and grilled vegetables.

Salad
Green salad with avocado and Greek rusks.

Appetizer (optional)
Potato salad with yoghurt and bacon or basmati steamed rice with herbs.

Dessert
Seasonal fruit

DAY 7

Main course
Stew. We have a selection of 6 stew dishes to choose from:
- Octopus stew cooked with wine and pasta
- Beef stew cooked with sweet Mavrodafni wine and rice
- Chickpea stew with pork and vegetables
- Tomato beef stew with potato puree
- Cod stew cooked with wine
- Tomato pork stew with potatoes (a Cycladic dish).

Salad
Dakos (Cretan barley rusk) with feta cheese and tomato.

Appetizer (optional)
Dolmadakia (stuffed vine leaves) served with yoghurt.

Dessert
Ice-cream

The following recipes are an alternative suggestion.

You can add and remove items from your classic menu and customize your menu for morning, noon or evening. These are recipes for light meals with traditional ingredients.
You will find salads, vegetarian meals, desserts, snacks, etc.

You can easily customize your own diet plan.
Also, within the possibilities of the boat and its kitchen, you can suggest to us your own dishes in case our recipes and our menu do not fully meet your needs.

Light chicken salad with non-fat yoghurt, broccoli and green vegetables
Salad with watermelon, lettuce, coriander, peppers
Chicken with couscous, tzatziki and peas
Salad with chicken, quinoa, spinach, avocado, feta cheese and cherry tomatoes
Chicken with asparagus, lentils, spinach, bacon and yoghurt
Calf’s liver fillet with bacon and mashed potatoes
Tacos with chicken and yoghurt sauce
Chicken meatballs with chickpeas and yoghurt sauce
Greek souvlaki pitas with ground beef, feta cheese and anthotyro
Light prawn cocktail with sun-dried tomatoes and green salad
Smoked salmon with asparagus and beetroot
Tuna with nicoise salad
Mussel casserole with tomato sauce and freshly baked bread
Smoked salmon and potato salad with asparagus
Spaghetti pesto with chicken and green beans
Fusilli with sausage and salad with spinach, rocket and yoghurt
Spaghetti with broccoli
Fettuccine with smoked trout, peas and asparagus
Farfalle with mushrooms
Tuna with conchiglie pasta, olives, tomatoes and Verde sauce
Bruschetta with sardines, tomato, anchovies, peppers
Avocado salad with pita bread, yoghurt, lettuce, cherry tomatoes
Greek salad with nuts and honey
Avocado grilled sandwich
Greek cheese and cold cuts platter
‘Divine’ fruit salad with honey and sesame
Ricotta cheese with honey and nuts

Rates

Minimun	Maximun
€17,500	€19,500

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.