• Guests: 8
  • Cabins: 4
  • Price Range: €29,500 - €38,500


This yacht is based in Greece.

Yacht Description

ALOIA yacht is a 67.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by FOUNTAINE PAJOT in 2020. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.

The sailboat features 2 x 300 HP Fischer Panda 6 KVA Onan 17 KVA engines .


One master cabin with queen size bed, 3 double cabins with queen size bed all with private facilities
Guests: 8
Maxspeed: 9
Pref Pickup: Athens
Other Pickup: Upon - Request
Draft: 5.6
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: No
Built: 2020
Cabins: 4
King: 1
Queen: 3
Showers: 4
Electric Heads: 4
Jacuzzi: Yes

Homeport: Athens
Yacht Permit: 1
Yacht License: 1


BBQ: Yes
AC: Full
Internet: Onboard WIFI


Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Bimini: Yes
Special Diets: Inq
Kosher: No
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes

Price Details

Price from: €29,500

High season rate: €38,500

Additional Rate Details:
RATES 2021
Period A (July-August) EURO 38500/week
Period B (June - Sept) EURO 35000/week
Period C (October - May) EURO 29500/week

+ VAT 12% + APA 20%


Water Sports

Dinghy Size: ηιγηφιελδ 460μ
Kayaks 2 Pax: 1
Dinghy Hp: 60
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Hydraulic
Beach Games: Yes
Snorkel Gear: Yes
Wake Board: Yes
Paddleboard: 2


Crew Information




Captain: Vladimir Vangelov

Captain: Vladimir Vangelov
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 vacations.

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/ Stew: Themis Tranos

Themis was born in 1992 in Athens. 

He has eight years of experience in customer-oriented tourism and hospitality and events management (hotel, outdoor activities companies, event management companies, marketing consulting & product mediator). He is expertise in adventure and outdoor activities such as climbing, hiking, scuba diving (rescue diver), kitesurfing (IKO Level 3), water - skiing, snowboarding. 
He holds a bachelor in International Hospitality and Tourism Management and Business Administration. 
He also holds Day SKipper Diploma and Powerboat diploma. He has crossed the Mediterranean twice for yacht deliveries. 
Some of his interests are photography, cooking, winter activities, hiking, traveling, and lastly, he speaks fluent English and good German. 



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



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


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



Mozzarella Burrata with tomato cherry and aromatic olive from fresh basil

Bruschetta with roasted peppers, rocket leaves, and parmesan flakes

Risotto a la vongole


Salad Niçoise

Beef Tartar OR Foie gras with marmalade from fruit

Chicken fricassee



Traditional Spanish Salad melon with prosciutto

Gazpachos soup

Fresh Tuna fillet Vierge



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 



Spring rolls with vegetable and chicken

Salat green beans

Ramen Bowl with noodles and shrimps


Sushi Night

Salad mix

DAY 5 


Athinaiki salad (baby potato, fresh vegetables, and fresh fish)

Tzatziki avocado

Fish fillet with green horta and sauce egg-lemon


Green Mix salat with fried cheese and walnut

Taramas with cuttlefish ink

Lobster Pasta with fresh tomato sauce

DAY 6 


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


Greek cheese Talagani in a crust sheet with honey and sesame

Traditional Crete Salad Dakos

Greek Moussaka (New style)

DAY 7 


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 


Crap salad with green apple, ginger and lemon juice and avocado cream.

Grilled zucchini with mozzarella and basil pesto

Fillet Rossini with foie gras


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                                                                                                                                              



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