ANDARE OLTRE

  • Guests: 10
  • Cabins: 5
  • Price Range: €25,000 - €38,000

Base

This yacht is based in Greece.

Yacht Description

ANDARE OLTRE yacht is a 60.00 ft long sailboat monohull and spends the summer and winter season in Greece. It was built by Heysea in 2026. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 4 double cabins, 1 twin cabin.

The sailboat features Engines: 2 x Volvo 75HP Generator: Kohler 24KW @ 60Hz engines and a generator.


Accommodation

4 double bed cabins and 1 twin bed cabin, all with their own bathrooms

Bathroom amenities

AC in all cabins
Tube: Yes
Guests: 10
Maxspeed: 10
Draft: 1.67
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2026
Turnaround: 24 hours
Cabins: 5
Double: 4
Twin: 1
Showers: 5
Basins: 5
Electric Heads: 5
Jacuzzi: No

Flag: Greece
Homeport: Athens, Marina Nea Peramos
Yacht Permit: 2
Yacht License: 2

Features

BBQ: 0
AC: Full
Generator: Yes
Internet: Onboard WIFI
Cruising Speed: 8
Max Speed: 10

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Books: Yes
Crew Pets: No
Guest Pets: Yes
Number Dine In: Yes
Water Maker: Yes
Water Capacity: 1000L
Ice Maker: Yes
Board Games: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Number Of Port Hatches: yes
Smoking: on deck only
Crew Smokes: No
Children Ok: Yes
Generator: Yes
Inverter: Yes

Price Details

Price from: €25,000

High season rate: €38,000

High Season Euro 38,000 per week (July - August)
Mid Season: Euro 34,000 per week (June and Sept)
Low Season: EURO 25,000 (rest months)
Plus all expenses (V.A.T. 6,5% & APA 25%)

7 days minimum charter during high season
Charters for less than a week are only available upon request and the weekly rate is divided by 6.

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

Relocation Fees:
Catamarans 55ft and up: Cyclades (1,500 EUR + 6,5% VAT) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.


Layout

Water Sports

Dinghy Size: Highfield Classic 360
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: 30HP
Floating Mats: No
Dinghy Pax: 5
Swim Platform: Hydraulic Bathing plattform
Water Skis Adult: Yes
Boarding Ladder: Hydraulic Gangway aft
Water Skis Kids: Yes
Jet Skis: No
Beach Games: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: No
Scurfer: No
Underwater Video: No
Wake Board: Yes
Paddleboard: 2

Other Entertainment

AC in all cabins
TV in the saloon
Indoor-Outdoor sound system
Fusion audio system throughout the yacht

Cabin Amenities:
Hairdryers in cabins: 1 per cabin (total 5),
Pillows per bed: 4 per cabin (2 normal + 2 slim),
Bathroom amenities: Shampoo, conditioner, soap, shower gel, and body lotion will all be provided, Vanity kit,
Robes & slippers (Provided for all guests),
Safe in all cabins,

Washer & dryer (light laundry service provided),
Iron & steamer,
Wine cooler,
Drinking-water filtration system providing mineral water,
Gym equipment


Crew

Crew Information

Captain: Konstantinos Mavrogiannis

Captain: Konstantinos Mavrogiannis

Captain Kostas, born in 1992 in the coastal city of Volos, brings a wealth of experience and a diverse skill set to his role. In 2021, he assumed his first position as skipper, navigating various types of yachts with great seamanship and fast learning skills. Beyond the sea, Konstantinos is a versatile individual, engaging in calisthenics for physical prowess, cycling for exploration, open water diving for aquatic adventures, and snowboarding in the winter. His commitment to physical fitness and outdoor adventures reflects a dynamic personality, perfectly complementing the dynamic nature of life at sea. He is safety-oriented, adaptable, and highly professional. Fluent in both Greek and English, Kostas not only commands the seas but also fosters effective communication with crew and guests alike, ensuring a smooth and enjoyable sailing experience.


Chef: Christos Nikolopoulos

Christos is a motivated and skilled Cook A with over seven years of experience in 4★ and 5★ hotels, fine dining restaurants, and luxury yachts across Greece and Switzerland. He is proficient in HACCP standards, diverse cooking techniques, and both buffet and à la carte service, consistently delivering high-quality culinary experiences. Having worked in prestigious Greek hotels and restaurants, as well as Swiss establishments, Christos brings a versatile and internationally-informed approach to cuisine, able to adapt to different culinary styles and guest preferences. Fluent in Greek, English, and German, he communicates effectively with multicultural teams and guests, ensuring smooth kitchen operations and exceptional service. Passionate about gastronomy, Christos thrives in professional kitchen environments, eager to contribute his skills, creativity, and dedication to the culinary team on board Andare Oltre, upholding the highest standards and enhancing the overall guest experience.

Deck/Stew: Thanos Tsiplakis

Thanos brings a warm, professional, and guest-focused approach to life on board Andare Oltre, ensuring every guest enjoys a relaxed and memorable experience. With a strong background in tourism and luxury hospitality, he is experienced in anticipating guests’ needs, delivering attentive service, and maintaining the highest standards in every interaction. Holding a Silver Service Certificate, Thanos is trained in refined hospitality service and takes pride in creating a welcoming and comfortable atmosphere on board. Calm and efficient under pressure, he combines professionalism with a friendly personality and a genuine passion for exceptional guest care. Fluent in both English and Greek, Thanos enjoys connecting with guests from around the world and contributing to the seamless, personalized service that defines the Andare Oltre experience.


Menu

Day 1


Greek Mediterranean Escape


Breakfast


Greek yogurt with thyme honey, walnuts, and fresh seasonal fruits


Fluffy omelet with feta, cherry tomatoes, and basil


Homemade bread with a selection of homemade jams


Lunch


Greek salad with avocado and extra virgin olive oil


Seafood orzo risotto with lemon aromas and fresh herbs


Afternoon


Refreshing platter with seasonal fruits


Dinner


Slow-cooked lamb with rosemary and garlic


Oven-roasted potatoes with herbs


Green salad with pomegranate and citrus vinaigrette



Dessert


Custard Lemon Cream


 


DAY 2


Greek & Italian


Breakfast


Avocado toast with smoked salmon


Fresh juices of the day


Mini buttery croissants


Lunch


Burrata with cherry tomatoes and Greek basil pesto


Linguine with prawns flavored with ouzo


Rocket salad with parmesan flakes


Afternoon


Peach iced tea


Mini Cannoli


Snacks


Bruschetta with feta and tomato


Breadsticks with a variety of cheeses


Dinner


Grilled sea bass with aromatic lemon olive oil sauce


Potato purée with truffle aroma


Grilled seasonal vegetables


Dessert


Traditional Orange Pie


 


DAY 3


Greek Meets Japan


Breakfast


Pancakes with thyme honey


Seasonal fruits


Yogurt with granola and nuts


Lunch


Mediterranean Poke Bowl with tuna, feta, and Kalamata olives


Edamame with sea salt


Cucumber salad with mint


Afternoon


Matcha Iced Latte


Mochi with Greek yogurt cream


Snacks


Rice paper rolls with feta and fresh vegetables


Shrimp tempura


Dinner


Lamb chops with miso glaze and Greek oregano


Roasted baby carrots


Salad with sesame and fresh herbs


Dessert


Buttercream Cake


 


DAY 4


Greek & Mexican


 Breakfast


Eggs with feta


Fresh seasonal fruits


Fresh orange juice


Toast with butter and jam


Lunch


Fish Tacos with refreshing tzatziki


Guacamole with Greek olive oil


Cabbage and carrot salad


Afternoon


Frozen lemonade with mint


Snacks


Nachos with feta and Pico de Gallo


Grilled corn on the cob


Dinner


Slow-cooked beef with aromatic spices


Rice with coriander, lime, and vegetable curry


Roasted peppers


Dessert


Cheesecake with honey and butter biscuit


 


DAY 5


Greek & Middle Eastern Flavors


Breakfast


Yogurt with dates and Aegina pistachios


Poached eggs


Traditional “Sfakian” pies


Lunch


Falafel with Greek yogurt sauce


Tabbouleh with fresh Greek herbs


Afternoon


Mint tea


Small pistachio sweets


Snacks


Beetroot hummus


Whole wheat pita bread


Dinner


Grilled chicken with za’atar


Vegetable couscous


Salad with thin vegetable slices and basil dressing


 Dessert


Traditional Cream “Bougatsa”


 


DAY 6


Greek & Asian


Breakfast


Coconut Chia Pudding with Honey


Tropical fruits


Greek coffee


Lemon cake


Lunch


Chicken Satay with Greek lemon marinade


Jasmine Rice


Cucumber and lime salad


Afternoon


Mango Smoothie


Snacks


Vegetable Spring Rolls


Shrimp Tempura


Dinner


Tuna fillet with sesame crust


Stir-fried vegetables


Olive oil and fresh lemon dressing


Dessert


Lemon Tart


 


DAY 7


Greek Signature Dinner


Breakfast


Traditional “Kagianas” with toasted bread


Greek yogurt with honey


Selection of fresh fruits


Lunch


Shrimp Saganaki


Grilled octopus


Santorini fava


Tomato salad with capers


Afternoon


Greek “loukoumades”


Coffee and tea selection


Snacks


Cretan Dakos


Cheese croquettes


Smoked eggplant salad


Dinner – Captain's Dinner


Premium Seafood Platter with mussels, prawns, and langoustines


Grilled red snapper fillet


Seasonal vegetables


Salad with aromatic herbs and citrus fruits


Dessert


Mastic Panna Cotta


Fresh seasonal fruits


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