Tihomir, known as Tisho, was born in Bulgaria in 1974. He holds his Bulgarian Mercantile Marine license- from here, he began his sailing career in 2013 in the Ionian Sea as a skipper onboard a private motor yacht. In 2016, he started to work as a captain on luxury catamarans. With thousands of nautical miles to his resume, he brings incredible experience to Alteya- offering his guests an exceptional charter and the perfect holiday.
During the winter, Tisho loves being back in Sofia with his wife and 2 beautiful daughters. He enjoys sailing, swimming, and a great day fishing. He has an engaging personality and professionalism that welcomes guests and creates an excellent environment for relaxation and fun. Tisho is eager to show guests the beauty of the Greek islands and for them to create lasting memories onboard Alteya.
Previous Yachts: ALYSSA, AMAYA, GYRFALCON
Languages: Bulgarian, English, and Russian
Chef - Evgeni Stoyanchev
Evgeni, born in 1990, is from Sofia, Bulgaria. During and after studying at the Sofia Professional High School of Tourism from 2004- 2009, he continued into the culinary arts. In 2007, he trained at Restaurant Skyline in Manheim, Germany and in 2008/2009 his training continued at the Grand Hotel Sofia, Bulgaria.
After completing his culinary training and exams, Evgeni began working in fine restaurants throughout Sofia. For several years, he was the chef onboard River Cruises. Currently, he is the Executive Chef and owner of a catering company specialising in large events in Sofia. In joining the crew of Alteya, Evgeni is excited to be back on the water. He loves creating exceptional dishes and looks forward to spoiling his charter guests and offering the very highest standards for their Greek holiday.
Languages: Bulgarian (native); English (conversational); German and Russian (basic)
Chief Stewardess: Tanya Stoykova
Tanya was born in Bulgaria and raised in Greece. She graduated from the university of Athens in Tourism management . She has worked in the hospitality industry for several years. She is perfect in communication with her guests on board. She is a teamwork and great and making all arrangements her guests require. Always smiling and with a very pleasant disposition.
Languages: Greek (fluent) - English (fluent) - Bulgarian (fluent) - Russian (beginner)
Stewardess: Alyona Romanova
Born in 1994 in Odessa, Ukraine, Alyona is very customer focused and with high standards at all times, with an enthusiastic and ambitious attitude, high volume experience, committed and determined. She is always flexible, approachable, cheerful and team player. Aloyna has completed her "Yacht Hospitality Course as a stewardess. She has worked on several yachts ranging from 24 to 35 meters.
Languages: English and Russian
Deckhand: Tihomir Miroslavov Mihaylov
Tihomir was born in 1995 in Bulgaria. From 2014- 2018, he attended the Naval Academy ‘Nikola Yonkov Vaptsarov’ and graduated as a Navigational Officer. After graduation, he began his career as a deck cadet on a car carrier. In 2019, with his love of the sea and positive attitude, he started in the yachting world onboard a 86 foot motor yacht. Now joining Alteya as she begins her first season, Tihomir is looking forward to helping create the perfect charter experience for guests. When he has time off the yachts, Tihomir is very active and loves sports- football, basketball, volleyball, handball, and swimming.
Languages: Bulgarian (native); English (fluent); German (conversational)
Pick Up Locations
Upon - Request
2 x 850 HP Mann -
Generator consumption - 5 litres /hour
17 US Gall/Hr
# of Videos:
# Dine In:
# Port Hatches:
GRAND Golden Line G500
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Baby octopus with guacamole • Cherry tomatoes with baby mozzarella • Blue cheese with grapes Emmental cheese with strawberries • Smoked salmon mini bites with Philadelphia cream cheese Mix of (Charcuterie board with) cheese, salami and prosciutto • Fresh fruits
Fresh ruccola with tuna tartar, quail eggs and capers, two kinds of sesame and orange reduction Asparagus with eggs and parmesan cheese • Seabass ﬁllet with tomatoes, olives and capers Homemade proﬁteroles with crème brûlée, fresh fruits and white/dark chocolate
Scrambled eggs with smoked salmon • Cheese, bacon and ham platter • Fresh vegetables Omelette • Pancakes • Fresh fruits • Assorted croissants
Classic Caprese salad with homemade pesto • Linguine with Shrimp and zucchini
Beef Rossini (Beef steak with goose liver and black truﬄe/ Filet mignon, foie gras, black truﬄe) Triple chocolate
Shrimp salad with asparagus • Vitello tonnato • Chicken ﬁllet with porcini and rosemary roasted potatoes Chocolate Flan with vanilla ice cream and orange peel marmalade
Boiled eggs • Scrambled eggs • Cheese, bacon and ham platter • Fresh vegetables Ham and mushroom omelette • Pancakes • Fresh fruits • Assorted croissants
Mix of fresh salads with red quinoa • Zucchini and shrimp cream soup • Lamb chops with herbs and pecorino Deconstructed tiramisu
Burrata cheese with cherry tomatoes, olives and capers with fresh basil • Zucchini carpaccio with ricotta cheese Sesame crusted Red Tuna Fillet with ruccola and fennel
Kiwi Lime Mojito Cheesecake
Boiled eggs • Scrambled eggs • Cheese, bacon and ham platter • Fresh vegetables • Bacon omelette Apple Pancakes • Fresh fruits • Assorted croissants
Peeled tomatoes with ruccola, olives, honey dressing and ﬂaky parmesan cheese
Sesame Crust Salmon Tartare with avocado-tapenade • Beef pepper steak with roasted rosemary potatoes Strawberry Terrine with cream sauce and caramelized walnuts (candied walnuts)
Avocado with star anise poached pears, ruccola and Mirabeau cheese
Beef carpaccio with green beans and parmesan cheese • Aromatic crust skeletons Fillet with cherry tomatoes Panna Cotta with fresh fruits
Boiled eggs • Traditional Bulgarian Mekici/Banica • Cheese, bacon and ham platter Fresh vegetables • Bacon omelette
Apple Pancakes • Fresh fruits • Assorted croissants
Leaf lettuce with pine nuts, cherry tomatoes and roasted (baked) goat cheese Kachuko Fish soup • Porcini Risotto with parmesan cheese
Fresh Cucumber Radish salad with parsley and cherry tomatoes
Octopus Carpaccio with red onion jam and lime • Red Thai curry and Polenta Duck ﬁllet with sheep cheese Red fruit raw vegan dessert
Boiled eggs • Cheese, bacon and ham platter • Fresh vegetables • Bean toast • Eggs Benedict Apple Pancakes • Fresh fruits • Assorted croissants
Minestrone soup • Chicken ﬁllet with bread sauce and black truﬄe Forest fruits with crème brûlée emulsion and crispy caramel
Zucchini Salad with spinach, sun-dried tomatoes and ratatouille vinaigrette Prosciutto-Wrapped Asparagus with Hollandaise • Saltimbocca alla Romana White Chocolate Yogurt Mousse With Red Fruits
No rates details available.
(15 December -30 April)
(1 May - 14 December)
Please Contact Us For Availability
No Yatch Insight Available.
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