ALOIA
ALOIA
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.
Specifications
| Type | Catamaran |
|---|---|
| Builder | Fountaine Pajot |
| Year Built | 2020 |
| Size | 67.00 Ft |
| Beam | 32 Feet |
| Draft | 5.6 Feet |
| Guests | 8 |
Boat Details
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 5 |
| Heads: | - |
| Electric Heads: | 4 |
Pick Up Locations
| Pref. Pick-up: | Athens - Agios Kosmas |
| Other Pick-up: | Upon - Request |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
Engine Details
| 2 x 300 HP Fischer Panda 6 KVA Onan 17 KVA | |
| Fuel Consumption: | 30 |
| Cruising Speed: | 8 |
| Max Speed: | 10 US Gall/Hr |
Locations
| Winter Area: | Greece |
| Summer Area: | Greece |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Wi-Fi |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | Yes |
| Pet Type: | Small size dogs |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
Water Sports
| Dinghy size: | Highfield 460m |
| Dinghy hp: | 70 |
| Dinghy # pax: | 6 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | Pro |
| Rods: | - |
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
No rates details available.
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