ALOIA Yacht Charter Catamaran
About
S/Y ALOIA is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with jacuzzi; are just some of her hallmark features. Experience the exhilaration of sailing or simply relaxing on the decadent lounges or sunbathing beds. Her stunning interior is boldly modern and incredibly spacious to deliver the ultimate in comfort and luxury. She accommodate 8 guests in four cabins - one owner's suite and 3 queen bed cabins all with private bathrooms. The flybridge together with the forward deck offers plenty of space for sunbathing and relaxing and the aft cockpit a great area for socializing and alfresco dining. Our crew consisting of a captain, hostess and chef will look forward to pampering guests on board without leaving any wish unfulfilled.
Guests
8Cabins
4Crew
3Size / Year Built / Builder
67.0 Ft / 2020 / Fountaine Pajot
Accommodations
One master cabin with queen size bed (size between queen and king bed), 3 double cabins with queen size bed all with private facilities.
Amenities
Onboard Entertainment
Weights from 1 to 10 kg
Resistant bands
Yoga mats
Hairdryer (1)
Iron (1)
Washing machine/ dryer (light laundry)
Bathrobes
Big TV screen in the saloon (1)
Pillows for each bed (4)
Toddler's life vests
Shampoo, shower gel, conditioner, body milk, hand soap
Hydraulic Swimming Platform
Water Entertainment
Wakeboard (1)
Water ski adults (1)
Monoski adults (1)
Inflatable couch 3 seated (1)
Fishing gear (1)
Snorkeling gear (10)
SeaBob (2)
Kayak (2)
Paddleboard (2)
Inflatable donut (2)
Life jackets (adults & kids)
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €30,500 | €40,500 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply 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: Vladimir Vangelov
Vladimir is a highly experienced captain with thousand of sailing miles on his career around Europe and most specifically major sailing destinations like Croatia, Greece, Montenegro, and Turkey. Vladimir at the age of 47, speaks fluent English and has extensive sailing experience gained from various races in sailing class F18 and regattas all over Europe and more specifically in Bulgaria, Romania, France, and Turkey. His profile includes skippering experience in various boat types both (monohulls and multihulls). Furthermore, his lovely personality and great interpersonal skills have enabled him to captain on a commercial motor yacht for the last three years based in the South of France. In the meanwhile, for the last five years has been working as a technical advisor for several dealers of Lagoon and Jeanneau, providing him with all the extra technical marine expertise needed to make your voyage the least stressful possible. On top of everything, his parental experience being the dad of two lovely children make him the right captain for a family-type sailing vacation.
Chef: Panos Kyriazis
Panos was born in 1988 in our beautiful Thessaloniki. His love for cooking made him want to travel the world. Hence, he had a job opportunity to work as a chef in a luxury resort of Bansko of Bulgaria, he then traveled to Germany, first from the south (Stuttgart) up to the north (Hamburg), to the city of lights, Paris, and ended down to the exotic St. Barth in the Caribbean! Finally, he accomplished combining his love for the sea with his love for cooking like a chef on yachts.
He holds his Culinary diploma from IEK DELTA in Athens, he speaks fluent English, some german and he also holds a powerboat certificate.
In his free time, he enjoys traveling, of course, reading, relaxing with some good vibe music with a glass of good French wine!
Deckhand/ Steward: Dimitris Neaomonitis
In the year 1972, Dimitris was born in the city of Athens. He received his Higher National Diploma in Food Science in 1994 after completing his studies in Food Science at Leeds University. His interests include horseback riding, sailing, and the cooking, and he holds a diploma in both sailing and motor boating. He is someone who gets along well with guests and has excellent organizing skills. Since 2016, Dimitris has been employed by the yachting company, where he thrives in providing excellent service across the board in order to provide clients with the best possible charter vacation.
Menu
BRΕΑKFAST
Tea, infusions, coffee, fresh juices, smoothies, milk (different types), bread and toasts, croquet madame, Greek yogurt, cereals, fresh fruits, honey, local jams, tahini and other spreads, cheese and cold cuts (different types), eggs all types, avocados, pancakes, crepes, croissant different types, cakes
DAY 1
LUNCH
Stuffed cabbage with seafood mix and fresh herbs, sauce from almond milk, and caviar from passion fruit
Salad rocket with artichokes
Calamari sauté with fava from Santorini and vegetable spaghetti
DINNER
Greek salad
(cucumber, tomato cherry, onion, Greek olives, green peppers, kritamo, mousse, and soap from feta cheese)
Fish Carpaccio with Leche de Tigre
Seabass with spanakorizo sauce and Cuttlefish ink
DAY 2
LUNCH
Mozzarella Burrata with tomato cherry and aromatic olive from fresh basil
Bruschetta with roasted peppers, rocket leaves, and parmesan flakes
Risotto a la vongole
DINNER
Salad Niçoise
Beef Tartar OR Foie gras with marmalade from fruit
Chicken fricassee
DAY 3
LUNCH
Traditional Spanish Salad melon with prosciutto
Gazpachos soup
Fresh Tuna fillet Vierge
DINNER
Beef Carpaccio with rocket and parmesan flakes
Salad Sikora with sever cheese, apple red, pecan, tomato, and aioli sauce.
Iberic di bellota with pure and chips from sweet potato
DAY 4
LUNCH
Spring rolls with vegetable and chicken
Salat green beans
Ramen Bowl with noodles and shrimps
DINNER
Sushi Night
Salad mix
DAY 5
LUNCH
Athinaiki salad (baby potato, fresh vegetables, and fresh fish)
Tzatziki avocado
Fish fillet with green horta and sauce egg-lemon
DINNER
Green Mix salat with fried cheese and walnut
Taramas with cuttlefish ink
Lobster Pasta with fresh tomato sauce
DAY 6
LUNCH
Tricolor beetroot with mousse from Greek yogurt and walnuts
Smoked eel with homemade hummus, capers leaves, and kritamo
Fresh fish fillet with pure from celery or eggplant
DINNER
Greek cheese Talagani in a crust sheet with honey and sesame
Traditional Crete Salad Dakos
Greek Moussaka (New style)
DAY 7
LUNCH
Lentils salat me tomato cherry and fresh herbs
Asparagus with Romesco sauce and crispy prosciutto
Stuffed Chicken ballotine with cream cheese, dried tomato, and fresh onion with polenta
DINNER
Crap salad with green apple, ginger and lemon juice and avocado cream.
Grilled zucchini with mozzarella and basil pesto
Fillet Rossini with foie gras
DESSERTS
Chocolate tart, Millefeuilles, Cheesecake, Brownies, Tiramisu, Banoffee tart, Fruit salad, Pavlova, crème Brule, Greek traditional desserts, Panna cotta, loukoumades (Greek doughnuts), Churros, Lemon tart, Torrijos
*If you have a food allergy or a special dietary requirement please inform the Chef.
*All kinds of Greek traditional plates can be cooked
*Fresh fish from local fishermen depends on the weather and the catch
Guests
8Cabins
4Crew
3Size / Year Built / Builder
67.0 Ft / 2020 / Fountaine Pajot
Catamaran specifications
Beam
32 FeetDraft
5.6 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 10Cabin beds
1 King(s), 3 Queen(s)Layout
Select currency
- USD
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.
Similar yachts to ALOIA
