ANDIAMO Yacht Charter Catamaran

€14,500 - €18,500 / per Week

Plus Expenses

€14,500 - €18,500 / per Week

Guests

Cabins

Crew

Cabins
5
Queen(s)
4
Double(s)
1
Showers
4
Wash Basins
4
Electric Heads
4

Size / Year Built / Builder

50.0 Ft / 2019 / Lagoon

Summer Area

Greece

Winter Area

Greece

Other specifications

Beam
26.5 Feet
Draft
8.53 Feet
Type
Catamaran

Speed

Cruising Speed 7, Max Speed 9

Cabin beds

4 Queen(s), 1 Double(s)

Layout

Expand

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

Helipad
Deck Jacuzzi
Air Conditioning
Full
Sun Awning
Hammock
Wind Scoops
Deck Shower
Bimini
Hair Dryers
Wheelchair Access
Stabilizers

Onboard Entertainment

Salon TV/DVD
Salon Stereo/Music
Board Games
Sat TV
iPod/MP3 Hookups
Gym Equipment

Scurfer
Air conditioning (80.000 btu), each cabin separately controlled
Water maker (280l/h)
Hydraulic swimming platform
Forward & Aft cockpit with Teak
Underwater lights
Ice maker
Wine Cooler
Shampoo, Conditioner, Shower Gel, Body Lotion (Mugler)
Robes & Slippers for all the guests
4 Pillows per Cabin

Water Entertainment

Wave Runners
Snorkel Gear
Scurfer
Kayaks - 1 Man
Beach Games
Fishing Gear
Under Water Camera
Under Water Video
Stand-up Paddle
2
Sea Bobs
Sea Scooters
Deep Sea Fishing
Kite Boarding
Dinghy
3.7 m
Dinghy HP
20
Dinghy Pax
4
Swim Platform
Hydraulic swimming platform
Boarding Ladder (Loc/Type)
Hydraulic aft

Others
SUP (2)
Kayak (1)
Subwing (1)
Snorkeling gear
Beach sport toys
Tube (pax 1)
Fishing equipment

All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

Scuba Diving

Scuba
Yacht offers Rendezvous Diving only
License Info
-
Air Compressor
Not Onboard

Technical Details

Cruising Speed
7
Max Speed
9
Inverter
2000VA
Water Maker
Ice Maker
Generator
220V (18KvA)
Elevators

Communications
WiFi

Charter Types

Special Diets
?
Kosher Diets
BBQ
Gay charters
?
Nudist Charters
?
Crew Smokes
Pets Onboard
Guest Pets Allowed
Children Allowed

Amenities

Helipad
Deck Jacuzzi
Air Conditioning
Full
Sun Awning
Hammock
Wind Scoops
Deck Shower
Bimini
Hair Dryers
Wheelchair Access
Stabilizers

Onboard Entertainment

Salon TV/DVD
Salon Stereo/Music
Board Games
Sat TV
iPod/MP3 Hookups
Gym Equipment

Scurfer
Air conditioning (80.000 btu), each cabin separately controlled
Water maker (280l/h)
Hydraulic swimming platform
Forward & Aft cockpit with Teak
Underwater lights
Ice maker
Wine Cooler
Shampoo, Conditioner, Shower Gel, Body Lotion (Mugler)
Robes & Slippers for all the guests
4 Pillows per Cabin

Water Entertainment

Wave Runners
Snorkel Gear
Scurfer
Kayaks - 1 Man
Beach Games
Fishing Gear
Under Water Camera
Under Water Video
Stand-up Paddle
2
Sea Bobs
Sea Scooters
Deep Sea Fishing
Kite Boarding
Dinghy
3.7 m
Dinghy HP
20
Dinghy Pax
4
Swim Platform
Hydraulic swimming platform
Boarding Ladder (Loc/Type)
Hydraulic aft

Others
SUP (2)
Kayak (1)
Subwing (1)
Snorkeling gear
Beach sport toys
Tube (pax 1)
Fishing equipment

All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

Scuba Diving

Scuba
Yacht offers Rendezvous Diving only
License Info
-
Air Compressor
Not Onboard

Technical Details

Cruising Speed
7
Max Speed
9
Inverter
2000VA
Water Maker
Ice Maker
Generator
220V (18KvA)
Elevators

Communications
WiFi

Charter Types

Special Diets
?
Kosher Diets
BBQ
Gay charters
?
Nudist Charters
?
Crew Smokes
Pets Onboard
Guest Pets Allowed
Children Allowed

Captain

Name
Grigoris Papathanasis
Nationality
Greek
Year Born
1993

Crew

Name
Panagiotis Mangasianos
Title
Hostess/Cook
Nationality
Greek
Year Born
1991

Languages Spoken by Crew
English and Greek

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.

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

Cabins

Crew

Cabins
5
Queen(s)
4
Double(s)
1
Showers
4
Wash Basins
4
Electric Heads
4

Size / Year Built / Builder

50.0 Ft / 2019 / Lagoon

Summer Area

Greece

Winter Area

Greece