ALOIA 80 Yacht Charter
Yacht Description
ALOIA 80 yacht is a 80.00 ft long sailboat catamaran and spends the summer season in Greece and winter season in Greece. It was built by Fountaine Pajot in 2024. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 1 king cabin, 4 queen cabins.
The sailboat features 2 X Cummins QSB 6.7 550 HP 1 x Kohler 20Kw 1 x Fisher Panda 20 Kw engines and a generator.
Accommodation
One master cabin (Bed size 1,80 x 2,00 m) and four queen bed guest cabins (bed sizes 1,60 m x 2,00 m) all with private facilitiesCabin Breakdown
ALOIA 80

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Weekly price: 70,000 - 90,000
Low Season | High Season
- Length: 80'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 5
- Builder: Fountaine Pajot
- Consumption: 80 Litres/Hr
- Cruising Speed: 10
- Max. Speed: 13
- Built Year: 2024

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Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a sailing catamaran like ALOIA 80, the expected APA is 20% to 35% of the charter price (€14,000 - €24,500), making the charter cost €84,000 to €94,500. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
ALOIA 80 Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 140,000EUR to 180,000EUR | 28,000EUR to 54,000EUR | 168,000EUR to 234,000EUR | Discounts outside the main season are common. | |
7 day charter | 70,000EUR to 90,000EUR | 14,000EUR to 27,000EUR | 84,000EUR to 117,000EUR | Standard charter rate, base for all calculations. | |
3 day charter | 35,000EUR to 45,000EUR | 7,000EUR to 13,500EUR | 42,000EUR to 58,500EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 70,000EUR / 6 * 3 days = 35,000EUR |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: EUR70,000
High season rate: EUR90,000
Rates
High Season (15 June - 15 September) EURO 90000/week + all exp
Mid Season (1 May - 14 June & 16 September - 31 October) EURO 80000/week + all exp
Low Season (1 November - 30 April) EURO 70000 + all exp
+ APA 20% + VAT 6,5%
Relocation Fees:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.Rates
High Season (15 June - 15 September) EURO 90000/week + all exp
Mid Season (1 May - 14 June & 16 September - 31 October) EURO 80000/week + all exp
Low Season (1 November - 30 April) EURO 70000 + all exp
+ APA 20% + VAT 6,5%
Relocation Fees:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Printer
Laptop
Fishing
Green Initiatives
Water Sports
Other Entertainment
Shower gel, shampoo, conditioner, body lotion (Apivita)
Sunscreen provided
Hairdryer (3)
Iron (1)
Washing machine/ dryer (light laundry)
Bathrobes for each guest
Pillows (4 on each bed)
Barbecue
two wet bars (fore deck and fly bridge)
Jacuzzi on foredeck
Two side cockpits with opening wings,
A Beach Club that’s 100% overlooking the sea to make the most of the anchorages
Filtration System for Purified Water (mineral & sparkling water)
Fusion sound system
Crew Information
Captain: Dimitrios Ntasis
Captain: Dimitris Ntasis
Dimitris Ntasis, an accomplished sailor and multilingual professional based in Greece/Italy, born in 1991. His love for the sea began at the young age of six when he started sailing on the Optimist class. Eight years old and already winning his first bronze medal, Dimitris's sailing career has been nothing short of extraordinary, with over 25 gold, silver, and bronze medals in his repertoire, across the Laser, Europe, Lightning, and 25f classes.
Dimitris spent most of his life sailing across the Aegean and Ionian seas with his father's vessel, making him very familiar with many Greek Island destinations and moorings. Today, he has acquired an extensive experience in managing and leading yacht crews and has dedicated himself to the evolution of his skills.
Dimitris is licensed with STCW certificate, Medical Certificate, Ships cook training, FSHL2, Security awareness, Motorboat driving license (24m), Master of Yachts Professional (200GT), and Skipper license. His natural boat handling and sailing skills make him one of the best in the business while his experience in servicing VVIPs and his outstanding communication skills satisfy even the highest expectations.
Aside from his sailing expertise, Dimitris is also a competent cook, skilled in all aspects of yacht technical operations and maintenance. He has an affinity for fishing and diving, making him the perfect companion for all sea explorations.
If you're looking for a highly experienced and dedicated sailor, Dimitris is the one. His immense talent, genuine leadership, and exceptional yacht maintenance skills are an asset to any crew and guarantee an unforgettable charter experience.
Previous Yachts: Miracola, Minerva, Moonlight II
Chef: Stelios Chios
Stelios, born in 1996, is a passionate and skilled Greek chef with extensive experience in both fine dining and yachting hospitality. A graduate of the prestigious Le Monde Institute of Hotel and Tourism Studies, he has further refined his expertise through specialized culinary seminars in seafood, fresh pasta, Greek delicacies, bread baking, carving art, and high-end gastronomy. His recent position as a chef aboard M/Y MY WAY (23m) in 2023 and 2024 has enhanced his ability to cater to guests with high expectations, delivering exceptional quality and attention to detail. Prior to that, he gained valuable experience in renowned restaurants, luxury resorts, and private yachts, developing a deep understanding of personalized cuisine and top-tier hospitality. Stelios is known for his calm demeanor under pressure, strong leadership skills, and ability to collaborate with international teams. He values cooperation and unity among crew members while ensuring customers’ safety and satisfaction remain top priorities. An outgoing individual, Stelios easily builds positive relationships with both coworkers and guests, creating a welcoming atmosphere on board. In his free time, he enjoys football, basketball, swimming, and tennis. He speaks Greek fluently and has intermediate proficiency in English.
Chief Stewardess: Maryna Letinska
Maryna Letinska, the chief Stewardess onboard Aloia 80, born in 1989. Maryba completed her Master of Restaurant service at the maritime college and has acquired several skills, including table setting decoration, housekeeping, flower arrangement, basic cocktail making, flexibility/adaptability, and provisioning.
Maryna is a strong personality who enjoys achieving goals and keeping everything in order. She is dedicated, reliable, and easygoing, with a sense of humor and a professional demeanor. Maryba is attentive to details and approaches everything with a positive attitude. She is also a good team player and is quick to learn new things.
With her skills, knowledge, and personality, Maryna is an excellent addition to any crew. She is committed to providing a high standard of service and excels in tasks such as detailing and guest-oriented service.
Maryna is driven by her passion for excellence and her dedication to her work. She is always striving to improve her skills and learn new things, making her an indispensable asset to any yacht crew. If you're looking for a chief Stewardess who can keep things in order while maintaining a positive attitude and a professional demeanor, look no further than Maryna Letinska.
Previos Yachts: s/y Plan B, M/Y Tueq, M/y Turama
Steward: Leonidas Vasilakis
Leonidas is a highly experienced Steward-Deckhand aboard the Aloia 80 yacht, specialising in food & beverage services and guest relations. With a strong background in luxury hospitality, he excels in delivering tailored, exceptional service to VIP clients on board. His attention to detail ensures every guest experience is memorable, from customised dining service to impeccable table setups and maintenance of the yacht's interior and exterior. Leonidas is also a skilled skipper, having accumulated over 600 hours sailing the Ionian Sea, offering guests a safe and immersive experience while on board.
Deckhand: Konstantinos Kontoes
Konstantinos, born in 1993, brings a wealth of experiences to the crew of Aloia 80 as a dedicated deckhand. Konstantinos holds a Captain's License for Open Sea Vessels and a Speed Boat Operator License (Greek, up to 24m), alongside basic training in Maritime Safety. Motivated and educated in shipping, Konstantinos possesses comprehensive skills in navigation, yacht operations, guest service, and cooking within maritime environments. He is pleasant, hard-working and enjoys life challenges. Fluent in English and Greek, and committed to professional growth, Konstantinos seeks opportunities to leverage his knowledge and contribute effectively to a dynamic team aboard Aloia 80.
Menu
BREAKFAST
Variety of milks (almond ,soy, oat, coconut, classic)
Variety of juices (Orange, mix, apple, banana, pomegranate)
Pancakes
Donuts
Cakes
Variety of cereal
Variety of fruits
Variety of eggs (Boiled eggs, poached eggs, fried eggs, omelettes, scrambled eggs)
Traditional KAGIANA (Tomato, feta cheese, oregano)
Hot section (Bacon, sausages, mushrooms, fried potatoes)
Variety of breads
Spreads and jams (Strawberry, apricot, peach,pralines, peanut butter, maple syrup)
DAY 1
Lunch:
•Greek salad [tomato, cucumber, onion, pepper, fresh oregano, olives, capers]
•Steamed mussels [dill, parsley, leek, garlic, spring onion, wine, lemon juice]
•Tuna steak [carrot puree,sautéed spinach, asparagus]
Dinner:
•Grilled cheese salad [mesclun leaves, strawberries, cashews, cherry tomato, orange fillet, flakes graviera, honey vinaigrette ]
•Lamb croquettes [ceviche tomato, spicy cheese cream, Bloody Mary juice]
•French cut lamb [baby gem, topinambour, fennel Demi]
•Brownies
DAY 2
Lunch:
•Cretan Dakos [Traditional rusk, tomato, mizithra cheese, capers fresh oregano]
•Grilled octopus [yellow split peas *FAVA* , caramelized onions,hazelnut]
•Sea bream (Boiled vegetables, oil & lemon sauce)
Dinner:
•Spinach pie salad (Dill, baby spinach, feta cheese, sesame, pie crust, spring onion)
•Shrimp ceviche (Strawberries, salami, avocado, chili, coriander, passion)
•Couscous Shrimp (BBQ shrimp,bisque,ouzo)
•Crème brûlée
DAY 3
Lunch:
•Quinoa salad (Cherry tomato,red&yellow pepper, arugula, avocado, honey vinaigrette)
•Cheese croquettes (Marmalade tomato)
•Smoked trout with gnocchi
Dinner:
•Boiled seasonal Greens *HORTA* (Cucumber, melon, zucchini, pistachio, aromatic herbs, yuzu)
•Zucchini meatballs (Mousse feta cheese cream, cucumber water)
•Pork iberico (Celery root, tartare mango, green apple, rosemary jus)
•White chocolate mousse
DAY 4
Lunch:
•Caesar Salad (Baby gem, Parmesan, croutons, cherry tomato, shrimp tempura, Caesar sauce)
•Grilled squid (Ceviche tomato, tarama, chili,nduja oil)
•Greek traditional *BRIAM*(Potato,zucchini,eggplant,carrot,tomato sauce,fresh oregano)
Dinner:
•Long snake bean Salad (Potato, chili, spring onion, cherry tomato, parsley dressing)
•Beef tartare *KEBAB* (Tacos, yoghurt soumak, peppper cream)
•Rib eye steak (Potatoes pont-neuf , bearnaise sauce)
•Panna cotta
DAY 5
Lunch:
•Grilled vegetables Salad (Vegetables,*TSALAFOUTI* cream cheese, cherry tomato, carob rusk, honey vinaigrette)
•Chicken curry (Mushroom, mustard, creme)
•Chicken fillet (Sweet potato puree, sweet potato chips)
Dinner:
•Beetroot Salad (Red&yellow pepper, walnut, pear, goat cheese, walnut syrup)
•*KAKAVIA* (Fish soup aromatic with orange flavor)
•Sea bass (Beetroot puree, broccoli, horta)
•Lemon tart
DAY 6
Lunch:
•Rocket salad (Arugula, spring onion, dill, Parmesan, pine nut, sun-dried tomato)
•Carpaccio sea bass (Caviar,crispy onion,lime zest, gremolata trout,tarama)
•Sea bass Braised (Cannelloni, tomato, garlic, broccoli)
Dinner:
•Tomato salad (Cherry tomato, cucumber, smoked tomato juice, spring onion, carob rusk, tsalafouti)
•Feta cheese (Watermelon, avocado,bread tuil)
•Frumenty (Lamb fillet, *arseniko* cheese cream from Naxos, chicken skin)
•Moelleux chocolate
DAY 7
Lunch:
•Buratta salad (Cherry tomato, strawberry, arugula, balsamic cream)
•Feta Baklava (Honey, hazelnut)
•Traditional Cretan Pasta *SKIOUFICHTA* (Sun-dried tomato,spinach, dill, creme, anthotiro cheese, cured pork leg)
Dinner:
•Nicoise salad (Baby gem, cherry tomato, beans, potato, egg, mackerel)
•Ancovy tempura (Cauliflower, pickled ginger, tarama)
•Scorpion fish (Horta, fish sauce, asparagus,foam turmeric)
•Deconstructed *GALAKTOMPOUREKO*