ASTORIA Yacht Charter
Yacht Description
ASTORIA yacht is a 61.00 ft long sailboat catamaran and spends the summer season in Greece and winter season in Greece. It was built by Fountaine Pajot in 2021. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.
The sailboat features 2 x VOLVO PENTA 150hp 17 kW 220V 50HZ ONAN engines and a generator.
Accommodation
Cabin Breakdown
ASTORIA Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
ASTORIA yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
49,800
to
72,000
9,960 to
21,600
59,760 to 93,600
Discounts outside the main season are common.
7 day charter
24,900
to
36,000
4,980 to
10,800
29,880 to 46,800
Standard charter rate, base for all calculations.
3 day charter
12,450
to
18,000
2,490 to
5,400
14,940 to 23,400
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
24,900 / 6 * 3 days = 12,450
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.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 49,800 to 72,000 | 9,960 to 21,600 | 59,760 to 93,600 | Discounts outside the main season are common. | |
7 day charter | 24,900 to 36,000 | 4,980 to 10,800 | 29,880 to 46,800 | Standard charter rate, base for all calculations. | |
3 day charter | 12,450 to 18,000 | 2,490 to 5,400 | 14,940 to 23,400 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 24,900 / 6 * 3 days = 12,450 |
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: 24,900
High season rate: 36,000
High Season (July/August): EURO 36000 + VAT + APA of 20%
Mid Season (June and September): EURO 31000 + VAT + APA 20%
Low Season (rest months): EURO 24900 + VAT + APA 20%
WiFi 80EUR
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 (1500 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
High Season (July/August): EURO 36000 + VAT + APA of 20%
Mid Season (June and September): EURO 31000 + VAT + APA 20%
Low Season (rest months): EURO 24900 + VAT + APA 20%
WiFi 80EUR
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 (1500 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Printer
Fishing
Green Initiatives
Water Sports
Other Entertainment
One master cabin with en suite bathroom and 4 double queen bed cabins with private bathrooms
Shower gel, hair conditioner, shampoo, body milk
Sunscreen provided
Hairdryers (5)
Iron (1)
Washing machine/ dryer (light laundry)
Pillows (4 each bed)
Kenyon electric grill in the kitchen module of the cockpit
Hot/ Cold water on 1 deck shower
Cockpit fridges 65L (2)
Icemaker (cockpit)
Fridge 65L on flying bridge
Combination locking safe
Wine cellar for 23 bottles
Filtration System for Purified Water (mineral & sparkling water)
2 TV's (1 saloon, 1 master cabin)
Audio & Video pack saloon (TV 50" - saloon & master cabin) TV system PAL & SECA
Bose sound system
Flybridge HiFi + 4 speakers
Crew Information
Captain: TBA
Captain: TBA
CHEF: Nikola Statev
Nikola was born in 1993 and is from Varna, Bulgaria. He graduated from the University of Economics with a specialty in Industrial Business in 2016. During his schooling, he worked as a Junior Chef in a hotel in Varna, this is where his culinary career took off. After years as a chef in 5* restaurants in both Bulgaria and Germany, he took his skills to boats and began work on River Cruises. With his love of travel and adventure, he was then led into the yachting world. In joining the crew of Astoria, he is excited to be able to create menus and tailor the dishes to his guests. He is passionate about seafood and using fresh, local catches. His fabulous risottos and pasta will delight the palate. To him, cooking is an art and a way of expressing himself. In his time off the yacht, Nikola loves being with his wife and daughter traveling together and meeting new people. He enjoys playing darts and watching football. Nikola is excited to welcome guests onboard Astoria and spoil them with incredible creations!
Languages: Bulgarian and English; German (basic)
Previous yacht: Adara
Deckhand/Stew: Robert Chamasanyan
Robert, hailing from Bulgaria and born in 1997, brings a blend of maritime expertise and sporting prowess to the crew of Astoria. Currently enrolled in the South Bulgarian Maritime Education Center, he is diligently working towards becoming a skipper of sea-going vessels up to 40 GT. Beyond his maritime aspirations, Robert's exceptional talent transcends into the realm of sports, where he holds an impressive record as a nine-time national champion and two-time international champion in boxing. He is kind, disciplined, adaptable and eager to welcome guests on board Astoria this summer! With his dedication, skill, and team spirit, Robert adds both depth and dynamism to the team aboard.
Menu
Breakfast:
Coffee & Tea and Fresh juices
Bread & toasts and croissants
milk and yogurt
Cereals
Cold cuts
Cheese and spreads
Vegetables
Sausages, bacon
Eggs all types – (fried, scrabbled, boiled, poached)
Honey, fresh fruits & local jams, and butter
Pancakes
Day 1
Lunch
Hummus with baked bread
Mediterranean Salad with crispy squids,parmesan,cherry tomatoes,quinoa and citrus dressing
Fried zucchini with cream and garlic sauce
Sea bream fillet with tomato salsa with capers and basil
Dinner
Iceberg salad with baked goat cheese,pomegranate reduction sauce ,apple and walnuts
Beef steak with bruleed corn,stewed mushrooms,grilled vegetables and jus sauce
Day 2
Lunch
Salad with peeled pink tomatoes,roasted peppers,eggplant puree and arugula
Spicy King Prawns and baby calamari glazed with Pernod and marinara sauce
Salmon fillet with herbs de provence with lemon risotto and chips of parmesan
Dinner
Greek Salad
Tzatziki sauce with garlic bread
Lamb fillet with sauteed vegetables and black beluga lentils
Day 3
Lunch
Caesar salad with smoked salmon and capers
Greek shrimps Saganaki with feta cheese
Risotto “Primavera” with spinach,asparagus and parsley oil
Dinner
Green salad with fennel,avocado,arugula,baby spinach and grapefruit with citrus dressing
King Prawns with sauteed cherry tomatoes, grilled red onion and pineapple chutney
Sea bass fillet with sweet potato puree and asparagus rolls with prosciutto
Day 4
Lunch
Fresh zucchini,cucumbers,carrots and nectarines salad with mint and lime dressing
Grilled Octopus with kimchi,goma wakame and citrus dressing
Risotto with octopus,shrimps,asparagus and baby spinach
Dinner
Beetroot salad with carrots apple and pine nuts
Artichoke Spread with Garlic Bread
Baked chicken with celery cream,baby carrots and grilled cauliflower with cream sauce with shallot and white wine
Day 5
Lunch
Salad with arugula,baked pumpkin,blue cheese and roasted figs
Homemade Guacamole
French rack from Iberico breed with black truffle,grilled zucchini,baby carrots and potatoes parisienne
Dinner
Grilled Eggplant & Zucchini Salad with cherry tomatoes and cucumbers
Salmon tartare on guacamole canape,beetroot cream and micro greens
Red Mullet fillet with potato cream with parsley oil and arugula
Day 6
Lunch
Fish cream soup with salmon and celery
Sea bass ceviche with bell peppers,avocado and grapefruit with citrus dressing
Spaghetti with seafood and tomato sauce with herbs
Dinner
French salad with tuna,leafy green salads,french beans and boiled egg
Calamari filled with a mix of Cheeses and Ratatouille
Trout pan fried fillet with homemade potato rosti and cream sauce
Day 7
Lunch
Burrata salad with basil pesto and dried apricots
Mussels Saint- Jacques with beurre blanc sauce with basil and lemon
Whole Fagri fish baked in Sea salt with grilled vegetables (brussel sprouts,carrots,zucchini and asparagus)
Dinner
Quinoa salad with avocado and balsamic dressing
Foie gras with apple puree
Roasted Duck Breast with shiitake mushrooms and olives
Desserts
Panna Cotta with strawberries and white chocolate
Pistachio cheesecake with kadaif
Chocolate brownie with berries Culli
Chocolate souffle with salted caramel sauce
Orange sorbet with saffron and honey
Reviews
Gallery
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