ALEXANDRA II Yacht Charter Catamaran
Guests
8Cabins
4Crew
3Size / Year Built / Builder
67.0 Ft / 2022 / Fountaine-Pajot
Summer Area
GreeceAccommodations
One master cabin with desk area, three queen bed guest cabins all with private facilities. All cabins are with TV.
Amenities
Onboard Entertainment
Water Entertainment
2 x SUP (10,6 & 10)
1 x Kayak 2 seater
1 x Water Ski (adult and children)
2 x Inflatable Towable
1x Wakeboard
sea scooter x 2
Snorkel Gear
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €29,500 | €39,500 |
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.
Calendar
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Captain
Crew
Brief
CAPTAIN: Markos Spyropoulos
Markos was born in 1970 in northern Greek city of Thessaloniki. He studied Physical education and Sports Science at the Aristotle University of Thessaloniki.
In 1984, he joined the Greek National rowing team and won the Gold medal in the National races.
He received his first Open Sea Sailing license in 1996 and has over 25 years of sailing experience with over 350,000 nautical miles across all oceans! He has furthered his certifications over the years and holds RYA Yachtmaster Offshore, Master of Yachts, and Yachtmaster Ocean Unlimited.
Markos has worked as a captain for yacht charters, private yachts, and deliveries throughout the Mediterranean and Caribbean; as well, using his outstanding sailing experience, he shares his knowledge with others as a yachting instructor.
With his passion for sailing and competing he has participated in many sailing races worldwide. His biggest accomplishment was in the 2019 Mini Transat 6.50 in 2019 where he placed 11th out of the 90 participants, being the first Greek to ever finish the race in the prototype vessel category. Many remarkable racing accomplishments led up to this event; such as 3rd in the 2019 Gran Premio D’Italia, 1st in the 2018 Gran Premio D’ Italia, 2nd in the 2018 Mini Solo, and 4th in the 2018 Mini Med. In 2013-2014 Marcos embarked on the prestigious Oyster World Rally. With a 1st place in the Tahiti Pearl Regatta International Multihulls (2013) and a 3rd place in the Oyster Regatta Antigua (2014) he knows his way around the world! Before joining Alexandra II as a captain, previously he was the captain of Just Marie of our fleet.
Markos enjoys fishing, harpooning, deep diving, scuba diving, snorkeling, surfing, kayaking, and kite-boarding. When he is finally out of the water, he loves snowboarding and skiing.
Chef: Nick Lagoudis
Chef Nikos is 34 years old and born in Greece. He is extremely professional and has a passion for cooking and he pays attention to detail. He has worked at the prestigious Sketch Restaurant in England and for the past two seasons on luxury motor yachts. He adapts his menu for allergies and food restrictions with ease. His favourite cuisine to prepare for his guest is Mediterranean cuisine.
Languages: English and Greek
Deckhand/ Stewardess: Alexandra Avramopoulou
Alexandra, born in 1989, is from Athens, Greece. She is very energetic and hardworking with an absolute love for the ocean. In 2007, she began at the University of Patra for an Integrated Master’s in Environmental and Natural Resources Management and holds a degree as an Environmental Engineer. From 2015- 2017, she went on to the University of Pireaus for her Master in Science in Energy and Environmental Management.
During this time, one of her favorite decisions was to begin sailing school and participate in sailing regattas- which she continues to this day. From the time of graduation, she has been working as a Stew/Deckhand on various catamarans bringing her passion for the environment and sailing to the yacht and offering her guests exceptional service. She continues to push herself in her profession with courses in Guest Services, Bartending and Mixology, and Wines. When she is not sailing as a profession, she loves sailing/racing, reading, painting, and knitting. She’s excited to welcome guests onboard Alexandra II so they experience the joys of sailing and the beauty of the sea!
Languages: Greek (native); English and French (fluent)
Menu
BREAKFAST- BRUNCH
EGGS
Benedicte con proscioutto
Fried or scrambled bacon mushrooms
Poached with salmon and avocado cream
Scrambled with spinach and goat cheese
Omelette
Greek omelette feta cheese basil tomato
Aegean omelette with Antiparian sausage and gruyere from Naxos
PANCAKES (whole grain flour with honey) Red fruits coulis
Maple syrup
Chocolate
Tahini
ACAI bowl ( acai,mango,red fruits,almonds)
GRANOLA Homemade (with oat milk or greek yogurt and Aegean honey)
SMOOTHIES
ABC (apple,beetroot,carrot,ginger)
Green( green apple, spinach, cucumber, celery, mint, ginger)
Red ( red fruits, honey, greek yogurt)
Choco Banana (banana, cocoa, oat milk, tahini, peanutbutter, honey)
JUICES
Variety with local jams and cheeses
Wholegrain, multigrain, Zea’s (gluten free ) breads and croissants
MENU for LUNCH AND DINNER
1st day
L: Greek Salad( tomato, tomato cherries, xinomizithra Antiparian cheese,
cucumber, copper leaves, kritamo and glistrida local herbs, extra virgin oil, petimezi )
Bruschettas (with salty anchovies and herring ) Octopus with Fava cream from santorini
D: Spinach baby leafs salad with manoura local cheese , dried figs , almonds Baba Ganoush ( aubergine smoked with tahini )
Tagliatta Lamb with stamnagkathi herb from Crete
2nd day
L: Tabbouleh with quinoa
Tartare Red Mullet with radish,lime, xtra olive oil, coliander, tomato Stuffed peppers with raisins , trachana a greek version of cous-cous , mint
D: Carpaccio Seabass with avgotaracho greek roe and sea urchin Burrata with tomato cherries confit and basil
Chicken Carry with politico pilaf ( rise Constantinople style)
3rd day
L: Melon Salad with arseniko cheese , mint, green onion top on rocket
Lobster grilled with citrus fruits sauce
D: Marathopitakia herb small pies from Crete
Quinoa with mackerel salty fillet and orange sauce Grouper Fish soup veloute with fillet of the fish and leek
4th day
L: Ampelofasoula summer Beans with sea salt and vinegar Squid grilled with trachana and vegetables
D: Caesars Salad with egg yolk parmesan and anchovies Japan Rib eye Kobe with sweet potato poure
5th day
L: Ntakos with Kopanisti mykonian cheese Cretan salad with barley rusk tomato and xtra olive oil
Redmullet grilled with fried potatoes and hollandaize
D: Grilled Shrimps salad with cashews and ginger-orange dressing Red Tzatziki with walnuts
Tortillia Shrimps ceviche with avocado , salsa fresca, coliander
6th day
L: Steamed vegetables with yogurt-mint dressing Grilled Salmon with soya sause
D: Almyra steamed salad (Greek herb that grows near the sea ) Taramosalata (roe with xtra olive oil)
Lobster Gamopilafo Cretan style risotto
7th day
L: Ceviche seabass mango, coconut milk, coriander, avocado Seaweed Salad with baby spinach and miso vinegar
Grilled Squid with wasabi mayo
D: Green Salad with aged gruyere from Naxo
Steak sauce Espagnole with grilled asparagus
DESSERTS
Halva with raisins and almonds
Greek yogurt with compote and cinnamon
Tiramisu
Mousse chocolate
Skaltsounakia (Gretan small cheese pies ) with thyme honey and cinnamon Walnutcake with kaimaki icecream
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.
