ALOIA Yacht Description
Advertised by DMA Yachting, the breathtaking charter yacht ALOIA is a 67 ft sailing catamaran featuring a hot tub. The key elements of ALOIA are her elegant profile and fantastic layout. ALOIA spends the season in St Vincent & Grenadines. She was constructed by the famous yacht builder FOUNTAINE PAJOT in 2020. The ingenious yacht layout features 4 large cabins and easily accommodates up to 8 guests.
ALOIA is classified primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and usually it where you, as a charter guest, spend most of your time. The tasteful cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. The cabins offer unbeatable views in the morning and are located just below deck. Multiple portholes offer desirable views, while providing privacy if needed.
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 facilitiesWhat is the cabin arrangement of ALOIA?
- 1 Master cabin
- 3 VIP cabins
ALOIA
-
Weekly price: $30,500 - $40,500
Low Season | High Season
- Length: 67'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: FOUNTAINE PAJOT
- Consumption: 20 Litres/Hr
- Cruising Speed: 8
- Max. Speed: 9
- Built Year: 2020
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ALOIA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 61,000$ to 81,000$ | 12,200$ to 24,300$ | 73,200$ to 105,300$ | Discounts outside the main season are common. | |
| 7 day charter | 30,500$ to 40,500$ | 6,100$ to 12,150$ | 36,600$ to 52,650$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 15,250$ to 20,250$ | 3,050$ to 6,075$ | 18,300$ to 26,325$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 30,500$ / 6 * 3 days = 15,250$ |
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: $30,500
High season rate: $40,500
RATES 2023
Period A (July-August) EURO 40500/week
Period B (June - Sept) EURO 38000/week
Period C (October - May) EURO 30500/week
+ VAT 13% + APA 20%
Free WiFi
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 or disembarkation in Santorini will be charged one extra day.
RATES 2023
Period A (July-August) EURO 40500/week
Period B (June - Sept) EURO 38000/week
Period C (October - May) EURO 30500/week
+ VAT 13% + APA 20%
Free WiFi
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 or disembarkation in Santorini will be charged one extra day.
Price Terms
Plus Expenses
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
1 x hairdryer
1 x iron
Washing machine/ dryer (light laundry)
Bathrobes
1 x big TV screen in the saloon
4 pillows for each bed
Toddler's life vests
Shampoo, shower gel, conditioner, body milk, hand soap
Crew Information
Captain
Chef
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 vacation.
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/ Steward: MARGARIT ANTONOV SALCHEV
TBA
Menu
BRΕΑKFAST
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
DAY 1
LUNCH
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
DINNER
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
DAY 2
LUNCH
Mozzarella Burrata with tomato cherry and aromatic olive from fresh basil
Bruschetta with roasted peppers, rocket leaves, and parmesan flakes
Risotto a la vongole
DINNER
Salad Niçoise
Beef Tartar OR Foie gras with marmalade from fruit
Chicken fricassee
DAY 3
LUNCH
Traditional Spanish Salad melon with prosciutto
Gazpachos soup
Fresh Tuna fillet Vierge
DINNER
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
DAY 4
LUNCH
Spring rolls with vegetable and chicken
Salat green beans
Ramen Bowl with noodles and shrimps
DINNER
Sushi Night
Salad mix
DAY 5
LUNCH
Athinaiki salad (baby potato, fresh vegetables, and fresh fish)
Tzatziki avocado
Fish fillet with green horta and sauce egg-lemon
DINNER
Green Mix salat with fried cheese and walnut
Taramas with cuttlefish ink
Lobster Pasta with fresh tomato sauce
DAY 6
LUNCH
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
DINNER
Greek cheese Talagani in a crust sheet with honey and sesame
Traditional Crete Salad Dakos
Greek Moussaka (New style)
DAY 7
LUNCH
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
DINNER
Crap salad with green apple, ginger and lemon juice and avocado cream.
Grilled zucchini with mozzarella and basil pesto
Fillet Rossini with foie gras
DESSERTS
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
Gallery
