Are You Ready to Start Your Journey?
I am happy to assist you in your search. Please call or email me.
Michelle Heyns
+1 (954) 543-1270[email protected]
Make an inquiry
By sending us an inquiry you consent to being contacted by Michelle for the above interests. To view our Privacy Policy please click here.
Print this page
Please click to
This might take up to 20 seconds.
Download PDF
Please click to
This might take up to 20 seconds.
starting at
€24,900/week
Greece
59 ft sailing catamaran
Accommodates up to 10
1 Primary and 4 Queen ensuite cabins
Great for a group
ASTORIA is a Fountaine-Pajot 59 ft Samana sailing catamaran offering crewed yacht charters in the Greek Islands.
A flybridge with breathtaking dimensions… the largest in its category! Achieving the perfect blend of space and intimacy, ASTORIA will enchant you and inspire sailing experiences that bring friends or family together for unforgettable moments.
She has been carefully designed to create spaces that cater from the most lively social gathering to the most relaxing moments of solitude. Its expansive cockpit, a decadent foredeck with modular sunbathing stations, a large flybridge, and generous cabins all provide opportunities to engage or reflect in dynamic or more peaceful settings. Inspiring social unity with its generous and refined living areas, with her galley up layout her large main saloon area with access both to the foredeck and aft deck is the perfect yacht.
Astoria embodies the French way of life that celebrates the philosophy of carpe diem. She has a large master cabin, and four queen-bed cabins all with private bathrooms. Enjoy all the pleasures of sailing and have an amazing time onboard ASTORIA.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Your Crew
CAPTAIN DIMITAR
Captain Dimitar was born in 1970 and he is from Bulgaria. He has an extensive experience on various vessels. In addition, he has delivered various sailing and power charter boats up to 25 meters in Greece, the Mediterranean Sea, and the Atlantic Ocean. He followed his love for the sea and joined the yachting world. Working as a captain for 8 years, he has had years of experience in yacht services management.
He is a passionate Captain of the sea and he is happy to welcome guests onboard Astoria and offer an exceptional charter experience in the gorgeous Greek islands.
CHEF ANGEL
Angel, the vibrant chef aboard Astoria, is fueled by a passion for culinary innovation and a relentless drive to excel in the kitchen. With years of experience under his belt, Angel has honed his skills in a variety of international cuisines, with a particular emphasis on Spanish, Japanese, and Bulgarian dishes. Having served as head chef in several esteemed Bulgarian restaurants since 2018, Angel brings a wealth of expertise to the galley. Fluent in Bulgarian, English, and Spanish, Angel is adept at communicating and crafting memorable dining experiences for guests, aiming to evoke positive emotions through every delectable creation.
DECKHAND/STEWARD ROBERT
Robert, hailing from Bulgaria and born in 1997, brings a blend of maritime expertise and sporting prowess to the crew of Astoria. Currently enrolled in the South Bulgarian Maritime Education Center, he is diligently working towards becoming a skipper of sea-going vessels up to 40 GT. Beyond his maritime aspirations, Robert’s exceptional talent transcends into the realm of sports, where he holds an impressive record as a nine-time national champion and two-time international champion in boxing. He is kind, disciplined, adaptable, and eager to welcome guests on board Astoria this summer! With his dedication, skill, and team spirit, Robert adds both depth and dynamism to the team aboard.
Cuisine
-
BREAKFAST
- Eggs of your choice accompanied by crispy bacon, sausages, cheese, tomatoes, cucumbers, freshly baked bread, cream cheese, Bulgarian lyutenitsa, and more.
- Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
- Freshly squeezed orange and grapefruit juice
- Muesli
- Pancakes are served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave, and more. A plate of sausages and cheeses, homemade lyutenitsa
- Fried French toast served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave, and more
- Bulgarian banitsa with white cheese
- Banana pancakes made with oatmeal
- French croissants with butter
-
LUNCH
DAY 1
- Lettuce with cherry, parmesan, avocado, seeds and lemon dressing
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Salmon fillet served with homemade pea puree and hollandaise sauce
- Lemon sorbet
DAY 2
- Tomatoes with homemade kopuulo, cottage cheese, and olive paste
- Goose liver served with blueberry sauce and bruschettas
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Fresh Greek fish selected from the fish market prepared in salt and served with butter garlic sauce
- Tiramisu
DAY 3
- Tomato tartare with mozzarella and basil pesto
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Duck Soup
- Turkey roll with stewed spinach and cheese
- Seasonal fruit
DAY 4
- Tomatoes with roasted herbal cheese drizzled with pesto cream
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Mix of selected fresh BBQ meats from the local butcher’s shop (chicken, pork, beef) served with BBQ corn and grilled seasonal vegetables
- Lemon cheesecake
DAY 5
- Mixed green salads with roasted goat cheese, strawberries and mix seeds
- Cold summer zucchini soup sprinkled with fresh cheese
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Schnitzels from pork bon fillet served with french fries
- White cake with sliced almonds
DAY 6
- Fish soup with salmon balls, shrimp, and sea bass
- Spicy tiro, Kopuulo, an assortment of cheeses, sausages, and olives served with freshly baked bread
- Paella with seafood
- Nutella cake
DAY 7
- Burrata salad
- Greek moussaka
- Spicy tiro, Kopuulo, Scordolia, an assortment of cheeses, sausages, home-marinated beef bon fillet, olives served with freshly baked bread
- Caprese chicken with tomato, fresh mozzarella, and basil pesto
- Strawberry Tart
-
DINNER
DAY 1
- Classic Greek salad with marinated oregano and olive oil feta cheese and olives
- Stuffed hot peppers with Philadelphia cheese and yellow cheese wrapped in bacon and sliced with BBQ sauce
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, olives served with freshly baked bread
- Wellington beef tenderloin
DAY 2
- Shopska salad
- Octopus with olives, fresh onions, and concasse tomatoes
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Pork tenderloin with crispy crust served with sauteed potatoes in mushrooms and mushroom sauce
DAY 3
- Mixed green salads, with cucumber, dried tomatoes, and walnuts
- Tuna tartare
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Marinated beef bon fillet confit with fluffy mashed potatoes with truffle oil
DAY 4
- Caesar salad with crispy squid
- Homemade zucchini rolls with Philadelphia cream served with crispy truffle bruschettas and milk herbal sauce
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Crispy white fish served with sauteed potatoes and tartar sauce
DAY 5
- Slice tomatoes with sauteed eggplant, zucchini, and red pepper sprinkled with dill and diced cow’s cheese
- Smoked marinated eel served with herbal butter and freshly baked bread
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Fish meatballs from whitefish fillet, shrimp, and salmon served with tartar sauce
DAY 6
- Mix green salads with cucumber, fresh onion, radish and boiled egg
- Stuffed mushrooms with cheese
- Spicy tiro, Kopuulo, assortment of cheeses, sausages, homemade marinated beef bon fillet, olives served with freshly baked bread
- Spicy beef meatballs on BBQ with homemade lutenists
DAY 7
- Tabbouleh salad is prepared from finely chopped parsley, tomatoes, mint, onion, and bulgur and seasoned with olive oil, lemon juice, salt, and sweet pepper.
- Avocado stuffed with shrimp and crab rolls
- Spicy tiro, Kopuulo, Scordolia, an assortment of cheeses, sausages, home-marinated beef bon fillet, olives served with freshly baked bread
- Pork roll with mushrooms and cream sauce
-
DESSERTS
- Mascarpone cream with melon jam
- Creme Brule with white chocolate and fresh raspberries
- Chocolate souffle with a scoop of ice cream
- Chocolate mousse with fresh strawberries
- White cake with sliced almonds
- Cheesecake with blueberries
- Lindt chocolate cake