• Guests: 8
  • Cabins: 4
  • Price Range: €17,500 - €19,500


This yacht is based in Greece.

Yacht Description

ALMAZ yacht is a 67.00 ft long motor yacht monohull and spends the summer and winter season in Greece. It was built by Azimut in 2008. A refit was done in 2017. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 2 queen cabins, 2 double cabins, 2 twin cabins.

The motor yacht features Engines: 2 x 1.360 HP MAN Generators: 1 Kohler 17,5 KW + 1 Kohler 20,0 KW engines .


Master Stateroom

Length/Type of bed: Queen

WC: Full, with bathtub and amenities

Electronic devices: TV, stereo, air-condition

VIP Stateroom

Length/Type of bed: Queen

WC: Full

Electronic devices: TV, stereo, air-condition

Twin 1

Length/Type of bed: 2 single

WC: Full

Electronic devices: TV, stereo, air-condition

*Convertible into double

Twin 2

Length/Type of bed: 2 single

WC: Full

Electronic devices: stereo, air-condition
Guests: 8
Maxspeed: 31
Draft: 1.65
Cruising Speed: 24
Helipad: No
Ac: Full
Ac Night: No
Built: 2008
Cabins: 4
Queen: 2
Double: 2
Twin: 2
Showers: 4
Heads: 4
Jacuzzi: No

Homeport: Athens, Greece
Yacht Permit: 2
Yacht License: 2


AC: Full


Nude: Yes
Crew Pets: No
Special Diets: Inq
Kosher: Inq
Gay Charters: Yes
Crew Smokes: Inq

Price Details

Price from: €17,500

High season rate: €19,500

Rate Details:
High Season: 01 July - 31 August
Low Season: All other months

Tax Status:
Current Greek VAT 12% on top of the charter fee


Water Sports


Crew Information

Captain: Vassilis Mazis

Position: Captain
Name: Vassilis Mazis
Nationality: Greek
Languages: Greek & English

Captain Vassilis has 17 years experience in the marine industry ranging from unlimited tonnage tankers to cruising ships, passenger ships, motor yachts, carrying thousands of passengers daily. He has extensively cruised the Eastern and Western Mediterranean as well as the North Atlantic.
He studied in the Naval Academy as an Officer and graduated from the Merchant Marine Academy of Kefalonia Island. His enthusiasm blends well with the positive attitude of the entire crew. As the Captain, he takes great pride in creating tailor-made yacht cruise experiences for each charterer and works closely with his guests to ensure that all of their needs are met. His love for travelling provides Vasilis with the passion to research and organize all kinds of activities for the enhancement of the onboard experience.

Position: Sailor / Deckhand
Name: Remigo Dilao
Nationality: Filipino
Languages: English & Filipino

His love for the sea is a driving force for Remigo. His team spirit, the tranquility of his character, but also his energetic and willingness, make Remigo a precious crew member and ideal for providing best services to guests

Position: Cook
Name: TBA

Position: Stewardess
Name: Eirini Kalle
Nationality: Greek
Languages: Greek & English

Eirini, is the youngest member of the crew. Ιs dedicated to ensure customer satisfaction through prompt service which lies above everything else. Her primary motto is to serve passengers and ensure their well being, comfort and safety. Eirini is discreet but humorous, effective and consistent in her duties. Patience and hard work are her basic characteristics.


Omelettes, cakes, cheese or cheese and ham puff pastries, traditional phyllo custard pie, variety of jams, honey, hummus, milk, cereals, bacon, boiled frankfurters. Choose from the above and we will have it ready for you.

Olives or Greek dip such as roasted eggplant dip, tzatziki or taramosalata (fish roe dip) & traditional Greek rusks welcome everyone at the table.

Snacks prepared at any time of the day: platters of cheese and cold cuts accompanied with breadsticks or dako (traditional Greek barley rusk), cherry tomatoes with mozzarella and salami in a stick, grilled cheese sandwich with potato chips, fresh seasonal fruit, fruit yoghurt, traditional round Epirus cheese pie, baked frankfurter puff pastries, a wide variety of freshly baked puff pastries procured from a local bakery in the area.

All seasonal fresh fruits, depending on the availability and adequacy at the local market. Fruit selection of grapes, peaches, kiwi, watermelon, melon, bananas or a mix with what fresh seasonal fruit we may find.



Main course
Moussaka or pastitsio.

Beetroot salad with non-fat yoghurt sauce and a little garlic or multi-color salad (lettuce, peppers, corn, beetroot, cherry tomatoes and crumbled Epirus feta cheese).

Appetizer (optional)
Greek cheese platter with figs and chutney served with Greek pickles and Cretan rusks or freshly baked bread.


DAY 2 

Main course
Kritharoto (orzo) with seafood or kritharoto with chicken, sausages and grated kefalotyri cheese.

Spinach with Clementine juice, anthotyro cheese, crumbled walnuts and figs.

Appetizer (optional)
Greek cheese pie with sweet ‘n’ sour sauce.

Yoghurt served with traditional spoon sweets.


Main course
Fresh fish (ordered from local fish shop or local tavern) grilled on charcoal served with greens and boiled vegetables or sole fillet baked in the oven served with smashed potato and sautéed vegetables (peas, carrots).

Greek (choriatiki)

Appetizer (optional)
Platter with Greek mezedes (dolmadakia- stuffed vine leaves-, tzatziki, taramosalata- fish roe dip-, roasted
eggplant dip, sardine in olive oil, seafood pastourma).



Main course
Barbeque on the boat with a selection of meats (lamb ribs or chicken ribs or kebab or mixed grill) served with
souvlaki pitas and baked potatoes.

Greek with two kinds of white cheese.

Appetizer (optional)
spinach and cheese Greek pie (spinach, wild greens and feta).

Assorted mini ice-creams or yoghurt with honey.


Main course
Fisherman’s pasta with linguine or penne (shrimps, mussels and calamari) or spaghetti bolognese with grated kefalotyri cheese

fisherman’s pasta is accompanied by green salad with salmon and mushrooms while the Bolognese is
accompanied by caprese salad

Appetizer (optional)
Asparagus with Lefkada type salami and Cretan rusks.



Main course
Barbeque with seafood (shrimps, octopus, calamari) and grilled vegetables.

Green salad with avocado and Greek rusks.

Appetizer (optional)
Potato salad with yoghurt and bacon or basmati steamed rice with herbs.

Seasonal fruit


Main course
Stew. We have a selection of 6 stew dishes to choose from:
- Octopus stew cooked with wine and pasta
- Beef stew cooked with sweet Mavrodafni wine and rice
- Chickpea stew with pork and vegetables
- Tomato beef stew with potato puree
- Cod stew cooked with wine
- Tomato pork stew with potatoes (a Cycladic dish).

Dakos (Cretan barley rusk) with feta cheese and tomato.

Appetizer (optional)
Dolmadakia (stuffed vine leaves) served with yoghurt.


The following recipes are an alternative suggestion.

You can add and remove items from your classic menu and customize your menu for morning, noon or evening. These are recipes for light meals with traditional ingredients.
You will find salads, vegetarian meals, desserts, snacks, etc.

You can easily customize your own diet plan.
Also, within the possibilities of the boat and its kitchen, you can suggest to us your own dishes in case our recipes and our menu do not fully meet your needs.


Light chicken salad with non-fat yoghurt, broccoli and green vegetables
Salad with watermelon, lettuce, coriander, peppers
Chicken with couscous, tzatziki and peas
Salad with chicken, quinoa, spinach, avocado, feta cheese and cherry tomatoes
Chicken with asparagus, lentils, spinach, bacon and yoghurt
Calf’s liver fillet with bacon and mashed potatoes
Tacos with chicken and yoghurt sauce
Chicken meatballs with chickpeas and yoghurt sauce
Greek souvlaki pitas with ground beef, feta cheese and anthotyro
Light prawn cocktail with sun-dried tomatoes and green salad
Smoked salmon with asparagus and beetroot
Tuna with nicoise salad
Mussel casserole with tomato sauce and freshly baked bread
Smoked salmon and potato salad with asparagus
Spaghetti pesto with chicken and green beans
Fusilli with sausage and salad with spinach, rocket and yoghurt
Spaghetti with broccoli
Fettuccine with smoked trout, peas and asparagus
Farfalle with mushrooms
Tuna with conchiglie pasta, olives, tomatoes and Verde sauce
Bruschetta with sardines, tomato, anchovies, peppers
Avocado salad with pita bread, yoghurt, lettuce, cherry tomatoes
Greek salad with nuts and honey
Avocado grilled sandwich
Greek cheese and cold cuts platter
‘Divine’ fruit salad with honey and sesame
Ricotta cheese with honey and nuts




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