ANDIAMO Yacht Charter Catamaran
Guests
10Cabins
5Crew
2Size / Year Built / Builder
48.0 Ft / 2019 / Lagoon
Accommodations
4 double cabins & 1 semi double (for 1 adult or 2 children) with four bathrooms. Crew of two in separate cabins. Cabin's height 2.05 m
Amenities
Onboard Entertainment
- Water maker (280l/h)
- Swimming platform
- Forward & Aft cockpit with Teak
- Underwater lights
- Dishwasher
- Microwave
- 3 Fridges, 1 deep freezer
- Ice maker
- Espresso machine
Water Entertainment
Kayak
Snorkeling gear
Beach sport toys
Tube
Subwing
Fishing equipment
Hydraulic swimming platform
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €14,500 | €18,500 |
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.
Calendar
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Captain
Crew
Brief
CAPTAIN: Grigoris Papathanasis
Grigoris was born in 1993 and grew up in Chalkida on the island of Evvia.
Being close to the sea, he naturally started all kinds of watersports as a small child. At the age of five he got affixed to Canoeing and he laid the foundations for his future membership in the Greek national Kayak Slalom team and participated in numerous European and World championships. While sailing was always a part of his everyday life, he started his professional nautical career as a crew member on a 76ft catamaran on the island of Santorini. Since then, he consistently and patiently progressed his knowledge and experience and has been a Skipper since 2018.
He likes to maintain a relaxed and friendly, yet professional atmosphere on board. Teamwork is the root of his DNA, ensuring that everyone is having a memorable time on board – getting the sails up and shutting down the engine is his priority when sailing with him.
Grigoris is a very responsible and considerate sailor, always ensuring his guests’ privacy, yet being always attentive.
He is a natural with children and enjoys teaching them Canoeing, SUP, Fishing and Seamanship. When not on a yacht, Grigoris enjoys a salty day on his surfboard or getting handyman skills to work with his family and friends.
Grigoris holds an offshore as well as speed boat license and regularly updates his safety and first aid skills. He is a non-smoker, enjoys a healthy and sportive lifestyle and fluently speaks English next to his mother tongue, Greek.
CHEF/HOST: Panagiotis Mangasianos
Panagiotis was born in 1991 and raised in Athens.
In 2017, he started working as a crew member in the yachting industry. He used to work as a deckhand, steadily and carefully gaining knowledge and experience but It didn't take long for his cooking inclination to emerge. In 2019, he began working as a chef in a hotel, and since then, he has been continuing to expand his knowledge in this field by working in various restaurants.
Panagiotis enjoys a healthy, active lifestyle, he is a non-smoker and is fluent in both Greek and English.
Menu
Day 1
Breakfast
Continental, European, Mediterranean and American Breakfast.
Lunch
Vegetable rolls with greek graviera cheese.
Yogurt spread.
Potato salad with crispy bacon, spring onions, parsley and lime.
Shrimp pasta with parsley oil.
Dinner
Fava spread with caramelized onions.
Fresh salad with feta cheese, sun dried tomatoes and orange fillet.
Grilled chicken fillet with potatoes dauphinoise and citrus sauce.
Dessert
Greek traditional baklava with kaimaki ice cream.
Day 2
Breakfast
Continental, European, Mediterranean and American Breakfast.
Lunch
Greek traditional fried cheese (saganaki).
Tzatziki.
Greek way caprese salad (feta cheese, tomatoes, basil pesto).
Lamb chops in the oven with potatoes, rosemary, garlic and lemon.
Dinner
Tuna tartare with cucumbers, tomatoes and mango.
Quinoa salad with sauteed vegetables and lemon vinaigrette.
Fresh sea bream “ala Spetsiota” in the oven with tomato, onion rings, fresh basil and roasted potatoes.
Dessert
Orange pie with dark chocolate ice cream.
Day 3
Breakfast
Continental, European, Mediterranean and American Breakfast.
Launch
Sauteed mushrooms filled with garlic, parsley and balsamic cream.
Cheese salad spread.
Caesar’s salad.
Mixed vegetables in the oven with tomato sauce and grilled feta cheese.
Dinner
Deep fried cheese balls with tomato jam.
Salad with noodles vegetables, fruits and lemon dressing.
Pork belly risotto with mushrooms and caramelized onions.
Dessert
Deconstructed tiramisu.
Day 4
Breakfast
Continental, European, Mediterranean and American Breakfast.
Launch
Spinach pie.
Bouyurdi.
Greek ntakos salad
Greek mousaka.
Dinner
Baked white button mushrooms filled with vegetables, bacon and cheese.
Zucchini salad with ruccola, cherry tomatoes and pesto.
Pasta with broccoli-pistachio pesto.
Dessert
Cheese cake with sour cherry marmelade.
Day 5
Breakfast
Continental, European, Mediterranean and American Breakfast.
Launch
Sea bass ceviche with vegetable noodles and citrus juice.
Bean salad with fresh vegetables, parsley and citrus dressing.
Stuffed vegetables with rice and herbs and baby potatoes baked.
Dinner
Cheese pie.
Eggplant salad.
Greek traditional salad.
Grilled beef and pork steak with potato chips.
Dessert
Lemon tart with fresh red fruits.
Day 6
Breakfast
Continental, European, Mediterranean and American Breakfast.
Launch
Eggplant rolls with minced meat and napoli sauce.
Pasta salad with sautéed vegetables, tuna fillet and mayonnaise.
Beef stew with orzo pasta (Youvetsi).
Dinner
Cream pumpkin soup with croutons.
Beetroot salad with cucumber, sesame, coriander and lime dressing.
Red tuna fillet with ruccola and fennel.
Dessert
Chocolate soufflé with vanilla ice cream.
Day 7
Breakfast
Continental, European, Mediterranean and American Breakfast.
Launch
Octopus on fava spread with caramelized onion.
Cherry tomatoes with baby mozzarella and pesto.
Baked beans in tomato sauce with bacon, onion and chili pepper flakes.
Dinner
Greek traditional fried cheese (saganaki).
Hummus.
Fresh salad with ruccola, dried fruits, nuts and balsamic cream.
Porcini Risotto with parmesan cheese.
Dessert
Chocolate salami.
Guests
10Cabins
5Crew
2Size / Year Built / Builder
48.0 Ft / 2019 / Lagoon
Catamaran specifications
Beam
26.5 FeetDraft
5.5 FeetType
CatamaranSpeed
Cruising Speed 7, Max Speed 9Cabin beds
4 Queen(s), 1 Double(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.
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