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starting at
€34,000/week
Greece
67 ft Power catamaran
Accommodates up to 8
4 Queen ensuite cabins
Great for a large group
ALENA is a 67 ft Fountaine Pajot power catamaran with luxury accommodations for 8 guests.
ALENA, the Power 67 catamaran, is like being on a posh five-star resort that floats on water! Long journeys, scenic tours, and entertaining guests have never been easier with Alena’s ability to travel 1700 nautical miles, thanks to her engine’s power and her incredible fuel capacity. Be prepared to be pampered onboard because Alena caters to your every need with her lavish and state-of-the-art interiors. Her bold and curvy exterior design will make you fall in love at first sight. And with its clever volume arrangement, this massive ship exudes both beauty and power. 4 Queen ensuite cabins are ideal for up to 8 guests in style.
Relax and unwind in the comfortable large cockpit connected to the living area, a large lobby, a kitchen with a griddle, and separate areas for sunbathing. The spacious Flybridge offers an opportunity to daydream, while the front lounge’s jacuzzi is perfect for the ultimate chill session.
Charter ALENA, complete with a fantastic crew of three, and be ready to have all your needs catered to!
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please inquire!
Galleries
Your Crew
CAPTAIN SVETLIN
Born in 1987 in Varna, Bulgaria, Svetlin boasts a master’s degree in Management and a bachelor’s degree in Economics and Business Management. Although his professional background is rooted in sales, his true passion lies in sailing. Svetlin honed his sailing skills through active participation in races and various sailing-related events, acquiring the expertise needed to navigate challenging conditions. As a Captain, he offers a fresh perspective on the yachting domain, having sailed various vessels. His extensive experience, coupled with a high level of professionalism and a strong commitment to safety, sets him apart.
Known for his amiable and outgoing personality, Svetlin is always ready to assist. He places a strong emphasis on providing top-notch care to guests, ensuring they have an unforgettable experience exploring the Greek Waters under his guidance.
Languages: Bulgarian, English, French, Russian.
CHEF EVEREST
The past 7 years have been a time of learning, growth, and development in the culinary arts for talented chef Everest! He has honed his skills in various cuisines and techniques. He has gained experience working in a variety of settings, from fine dining restaurants to fast-paced hotel kitchens and small challenging yacht galleys.
He has also had the opportunity to work with highly experienced and talented chefs, where he learned the importance of using fresh and high-quality ingredients and the value of precision and consistency in his cooking. In addition to his work in the kitchen, he has also taken on leadership roles, such as training and mentoring junior chefs and managing kitchen staff.
He is familiar with the latest culinary trends and developments, can adapt his menu to different guest preferences, and is continually looking to improve and evolve his skills and techniques to provide the best dining experience for his guests on board! He is excited to further continue to grow and develop in his field as a yacht chef on Alena and is grateful for the challenges and rewards of the yacht industry and the personal guest feedback brings with it.
STEWARD/DECKHAND ODYSSEAS
Odysseas is an undergraduate student at the Harokopio University of Athens, studying in the School of Environment, Geography, and Applied Economics with a keen interest in sailing. For the past 4 years, he has worked in privately owned yachts as a Day worker and Deckhand, where he was allowed to hone his skills in maintaining exterior spaces and handling deck operations. He is a holder of a Sailing certificate (up to 24m) from Hellenic Offshore Racing Club and a Speedboat operator license (up to 24m).
In the past he has also gained extensive experience in hospitality as a waiter, working in the tourist industry on the island of Lemnos and in various Clubs and coffee shops in Athens. He is adaptable, motivated, and used to being part of an efficient team. An excellent communicator and active listener in both English and Greek, he can provide outstanding guest services on board Alena.
Cuisine
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BREAKFAST
- Tea
- Coffee
- Milk: coconut, almond, soya, cow, goat
- Variety of Breads
- Variety of Croissants
- Spreads & Jams: Strawberry, berries, apricot, orange, lotus with vanilla, Greek Honey (Pop), Chocolate praline
- Variety of Cereal
- Juices
- Cold Meat platter & Cold Cheese platter
- Eggs
- Greek Yogurt
- Nuts & Dried fruits
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LUNCH
DAY1:
- Cherry Tomato Salad with Basil Oil, Herbs, Mizithra Cheese Mousse, and Bread Tuile
- Green Pea Fava with truffle oil, Egg yolk, Prosciutto Crisp, and Herbs
- Iberico Chop with Eggplant puree infused with Tahini and Smoked Cheese Metsovone, Tamarind Paste, and Balsamic Sauce
DAY2:
- Burrata with Cherry Tomato, Strawberry, and Vinegar Syrup
- Tarama with Squid Ink Bread and Pickle Beetroot
- “Gemista” Risotto with Feta Mousse, Parmesan Tuile, and Roasted Tomato
DAY3:
- Greek Salad, Feta Cheese, Carob, Capers
- Fried Chicken, Miso-Mirin Glaze
- Gnocchi with Tomato Sauce, Basil oil
DAY4:
- Quinoa, Citrus Vinaigrette, Cherry Tomato, Smoked Salmon
- Grilled Calamari, Tomato, Pesto, Baby Rocket
- Deconstructed Pastitsio, Beef, Cannelloni Pasta, Bechamel, and Parmesan
DAY5:
- Mix Leaves, Orange popsicle, Stamnotiri Cheese, and Carrot Pickle
- Shrimp Ceviche with Tarragon, Jalapenos, Green Apple, and Rice Cracker
- Lamb Shank, Fricassee Sauce, Asparagus, Notch weeds
DAY6:
- Bean Salad with Spicy Vinaigrette and Herbs
- Tzatziki Avocado, Chili, Bottarga Powder, Tuile
- Risotto with Red Pepper, Orange, Star anise, Balsamic vinegar, and Cream Cheese
DAY7:
- Corn and Red Pepper, Pickle Syrup, Chili, Herbs
- Puffed Pie with Soft Cheese, Fig, and Caper Paste
- Giouvetsi, Saffron, Dashi, Shrimp, Tarragon, Mussels
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DINNER
DAY1:
- Broccoli, Ponzu, Sunflower seeds, Orange fillets
- Ceviche Sea bass, leche de tigre, chili, Corn and Mango
- Seared Scallops, Avgolemono Sauce, Tarama Curry, Broccoli, Red Herring Eggs, Cauliflower Puree
DAY2:
- Orange, olives, onion, vinegar, and pickle syrup
- Fava Croquettes with Onion Mousse and Herb Oil
- Sea bass with Garlic Sauce, Stingray, Lemon Jelly, Squid ink Tuile
DAY3:
- Roast Cabbage, Soy Sauce, Garlic, Chilly Mayonnaise
- Shrimp, Shrimp Mayonnaise with Miso, Lime and Mirin, and Tarragon
- Pork Belly with Jus Sauce, Carrot puree infused Star anise and Thyme, Asparagus, and caramelized salty Hazelnut
DAY4:
- Mojito “olive”
- Fried Spinach Pie with Feta Cream
- Chicken with Miso-Mirin-Royal Dates, Demi-Glace Sauce infused Thyme, and Potato Chips
DAY5:
- Greek Salad Popsicle
- Tartlet with Butter, Bottarga, White Chocolate, Lime, and Lemon
- Octopus, lentils salad, Tarama, Kimchi, Balsamic Glaze
- Steamed Monkfish in Dashi, Honey, Ajo Blanco Sauce, and Almond Crumble
DAY6:
- Caramel, Foigrass with Hazelnut and Cherry
- Salmon, Thai Aromas Jelly, Soy Jelly, Wasabi Mayonnaise, Pickled Ginger
- Lamb with Vanilla Sauce, Parsnip Puree, King Oyster Mushroom, and Herb Crumble
DAY7:
- Steamed Mussels, White Wine, Garlic, Herbs
- Sushi Roll, Sea bass, Asparagus, Spicy Mayonnaise, Hoisine
- Hake “Skordalia” with Gnocchi and Crumble
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DESSERT
- Panna Cotta
- Millefeuille
- Profiterole
- Rice pudding
- Lemon curd
- Choux Banoffee
- Deconstructed Galaktoboureko
- Namelaka Chocolate
- Macarons “Melomakarono”