ALOIA

  • Guests: 8
  • Cabins: 4
  • Price Range: €28,000 - €36,000

Base

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 .


Accommodation

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

Flag: VALETTA
Homeport: Athens
Yacht Permit: 1
Yacht License: 1

Features

BBQ: Yes
AC: Full
Internet: Onboard WIFI

Amenities

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: €28,000

High season rate: €36,000

Additional Rate Details:

RATES 2020
Period A (July-August) EURO 36000/week
Period B (June - Sept) EURO 33000/week
Period C (October - May) EURO 28000/week

+ VAT 12% + APA 20%

Charters for less than a week are only available upon request and the weekly rate is divided by 6


Layout

Water Sports

Dinghy Size: YES
Kayaks 2 Pax: 1
Swim Platform: Yes
Boarding Ladder: Hydraulic
Beach Games: Yes
Paddleboard: 4

Crew

Crew Information

Captain: Vladimir Vangelov

Captain: Vladimir Vangelov
Vladimir, is a highly experienced captain with thousand 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: Ilias Barekas

Ilias was born in 1979 and is from Larisa, a lovely town in northern Greece.
He has quite an extensive resume which all began in 1993 when he worked as a chef for the summer seasons until 1999. From 2001 until 2015, he continued working seasonally in several hotels throughout Greece before heading overseas where he first embarked as an executive chef on motor yachts.
His career in the maritime world included executive private chef on motor yachts, executive fleet chef, and the executive chef for cruises and charters.
He is certified in Kitchen Management from the Chefs School of London; he has years of menu development and management of the kitchen and personnel.
Ilias excels in Creative Greek and Mediterranean cuisine and has a love of preparing fabulous pastries! He’s excited to join Aloia and spoil his guests with incredible creations! Languages Spoken: Greek and English


Menu

Day 1


Welcome buffet


Selection of finger food


Smoke salmon tartar on crispy French baguette


Cucumber with shrimps cocktail


Prosciutto wrapped on critsini


Cubes of pineapple with smoke cheese


Mini mozzarella with tomato cherry


Fresh fruits


Cookies


Fresh homemade cake


Lunch


Salad


CRISPY GOAT CHEESE SALAD


Warm goat cheese, green apple,


candied walnuts, cranberries, balsamic


Selection of cheese


Hot appetazier


Stuffed eggplants with tomato and zucchini gradinated with feta chesse


Main course


1.Braised legg of chicken with olives and tomato in white wine sauce


Grilled vegetables and baked potatoes


2.Pan fried fillet of dorade with tomatoe and garlic salsa


Grilled vegetables and baked potatoes


Fresh fruits- cheese selection-chocolate souffle


Dinner


Starter


Classic shrimp coctail


Soup


Mushroom cappuccino


Hot appetizer


Fillet of salmon with beetroot puree and lime sabayon


Main Course


Fillet  of beef with  lamprusko  wine  sauce served with sundried apple puree,baby potatoes and princess butter beans


Dessert


Millfeuille with vanilla cream


Fresh fruit selection


Cheese selection


Day 2


 DINNER


Salad


Grilled goat cheese on the top of the local vegetables with apple and honey sauce


Soup


Onion soup


Main Course Meat


Beef strogganof served with hot potatoes vinegrait salat


Main Course fish


Fillet of seabass  with Garlic Butter, Julienne of Root Vegetables, Steamed Potatoes


Main Vegeterian Course


Traditional ratatouille


Dessert


Creme brulle served with strawbeery sauce


Fresh fruit selection


Cheese selection


 


Day 3


Salad


Assorted ham with fruit confit on a green bouquet of  salad in raspberry vinaigrette


Soup


Chicken consommé served with vegetables Julien and nudles


Main Course fish


Saute scallops with dried apple in lime and caper sauce served with pepperonata vegetables and butter baby potatoes


Main Course Meat


Rib eye beef  in sage juices with grilled vegetables and mashed  potatoe  at the side


Main Vegeterian Course


Stuffed tomatoes Greek style


Dessert


Ice cream


Fresh fruit selection


Cheese selection


 


Day 4


Salad


Ruccola salat with tomatoes cherry,cucumber,strawbberies,parmeggiano and traditional orange vinegraite


Soup


Celery with potatoes and sour cream


Main course


Moussaka


main course fish


Grilled shrimps


Vegetarian


Stuffed paprika with with Greek selection ofcheese


Dessert


Baklava


Ice cream


Fruit selection


Chesse selection


 


Day 5


Salad


Greek salat


Soup


Lentils soup


Main course


Pasta with lobster


Desert


Panacota


Fruit selection


Chesse selection


 


Day 6


Salad


 CAPRESE SALAD


Mozzarella, heritage tomatoes, basil & olive oil


Soup


potatoe soup


main course meat


T-bon steak with baby garlic potatoes and grilled mushrooms


main course fish


orzo pasta with fruit di mare


vegeteria main course


spanakopita


desert


tiramisu


fresh fruit


chesse selection


Day 7


bbq on the sun deck or outside of the ship


 


ALWAYS AVAILABLE GRILLED SALMON AND CHICKEN FILLET


LUNCH


Day 2


 


OUZO table  GREEK STYLE LUNCH


Greek style cooked octopus


Fava


Steamed vegetables with garlic sauce


Fried calamari


Garlic bread


Grilled tomatoes


Main course


Lamp cotollettes.


roasted lamp cotollettes with whipped pistachio and pomegranate sweet onion stuffed with ground lamb and apricots


dessert


RICOTTA CHEESECAKE


Mixed berry marmalade, lemon tuile


 


DAY 3


Mediterranean table


 


 Taramasalata


Tzatziki


Grilled Mushrooms


Watermelon Salad


Main course


GRILLED FILET MIGNON


Truffle potato purιe, asparagus, Bordelaise sauce


 


Dessert


Loukoumade with honey and nuts


 


 


 


DAY 4


Mexican table


Chicken & Corn Tortilla Soup


Black beans, tomatoes,toasted cumin


 


Pulled Pork loin


Roasted chiles, salsa verde,grilled vegetables


 


QUESADILLAS


 


Portobello Mushrooms


Chicken fajitas


Bacon, scallions


 


Dessert


 


Banana and Chocolate Chimichanga


 


DAY 5


 


THE FISHERMAN LUNCH


 


Fresh leaves of green salat with grilled vegetables and manouri cheese


 


Mediterranean soup with fish


 


Oven baked grouper stuffed with rosemary and garlic. Served with quinoa and steamed vegetables


 


Dessert


Tradition warm baclava with pistachio ice cream


DAY 6


 


Soup with vegetables and traxana.


 


Greek typical bbQ


 


Skewers of pork and chicken


Grilled vegetables


Greek salad


Green salat


Baby potatoes on the grill


SERVED IN A FAMILY STYLE


Dessert


Saragli


Ice cream


 


 


Always available fruits and snacks


Coffee tea time served every day with homemade cakes, cookies and cold sandwiches.


Ery night we can serve some snacks for your drink


 Our chef will surprise you every evening.


 


Breakfast


All type of coffees


Tea, bagged and handmade blends


Fresh fruit juices


Milk, whole and lactose free


Smoothies


Greek yogurt


Different types of cereals


Fresh made breads and cakes


Vegetables


Cold cuts and cheese


Different flavours  of jam


Honey and tachini


Every day different kind of pies


Pastries and croissant


And you can order your omellete or your egg in the way that you like to enjoy it!


 


 


 


 


 


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