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AGATA BLU Sunreef 70

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Rate from (per week)

54000 - 65000€

Length

22 meters

Cabins

4 Cabins

Guests

10 guests

Brand

Sunreef Yachts

Built/Refit date

2023

Port

Athens, Greece

Cruising Speed

8 knots

Fuel consumption

90 per hour

About

Agata Blu, a newly built Sunreef 70, strikes a mix between extraordinary comfort, excellent performance under sail, and cutting-edge technology, thanks in large part to her exceptional living areas.

She is a fully customized model that features a contemporary design throughout its 4 staterooms with additional pullout beds for children, located on the lower deck and her large layouts.

The hull and superstructure of the yacht were fashioned in such a way as to optimize the amount of livable space while still ensuring its seaworthiness.

Agata Blu’s fly bridge contains a large area that is fifty square meters in size, and she also has a very spacious bow section that includes both lounging and sunbathing areas.

Characteristics

Showers : 0
Tubs : 0
Wash Basins : 0
Heads : 0
Elec. Heads : 4
Helipad : No
Jacuzzi : No
A/C : Full
Pref. Pick-up : Athens, Greece
Other Pick-up : Upon REQUEST
Engines/Generators : 2 X 225 HP John Deere
2 generators X at 18KW
Fuel Consumption : 90 Litres/Hr
Cruising Speed : 8
Max Speed : 10

Accomodation & Equipment

One owner’s suite with additional fold out bed for a child, One VIP cabin with additional fold out bed for a child and two guest cabins all with private facilities

Showers : 0
Tubs : 0
Wash Basins : 0
Heads : 0
Elec. Heads : 4
Helipad : No
Jacuzzi : No
A/C : Full

Fresh of orange
Milk different assortments
Assortment of Tea & Coffee
Greek Yogurt
Granola/cornflakes
Seasonal Fruits
Pancakes/croissants/crepes/pastries
Eggs-omelet/crumbled/fried/pouched
Beacon /ham/smoked salmon
Bread
Butter
Feta/yellow cheese
Cold cuts
Tomatoes, Cucumber, Avocado
Greek honey & Local jams

Day 1

Lunch

Shrimps chili ceviche flavored with fresh mango and pineapple
Nicoise salad with the famous tuna from Alonissos island
Fresh wild Red snapper cooked in sea salt crust with Mediterranean herbs, lemon, and garlic

Dinner

Grilled goat cheese with homemade tomato chutney, fresh figs, and hazelnuts
Rocket salad with cherry tomatoes, parmesan flakes, and thyme honey vinaigrette sauce
Lamb chops with roast potatoes and mint yogurt sauce

Day 2

Lunch

Fresh beef tartar with crostini and avocado
Quinoa tabouleh with sun-dried tomatoes and orange segment
Juicy aged beef, cooked at the right temperature glazed with butter

Dinner

Greek salad with capers and avocado
Steamed mussels in white wine sauce, butter, and Greek herbs
Fresh wild Grouper with sautéed spinach and crunchy baby vegetables

Day 3

Lunch

Split peas soup with quail egg and a touch of fresh mint
Avocado pitas with prawns, octopus, and sweet chili sauce, and crunchy vegetables
Moussaka the traditional way

Dinner

Green salad with gorgonzola, fruits, and roast walnuts
Spicy Sinagrida tartar with avocado salad and crostini
Greek Lobster garnished with buttery linguine and heritage cherry tomatoes

Day 4

Lunch

Mykonian mostra with kopanisti cheese, tomato concasse, olives, and capers)
Octopus glazed with vinaigrette served with mush avocado and citrus segment
Flambé shrimps saganaki with ouzo and feta cheese

Dinner

Orange, fennel, and roast beat root salad
Beef carpaccio with rocket and cherry tomatoes
Rib eye steak with dauphine potatoes and fresh herb butter

Day 5

Lunch

Tabbouleh salad with fresh parsley
Ratatouille on Feta cheese wrapped in filo with thyme honey and sesame
Filet of seabream with roast vegetables

Dinner

Spinach rocket salad with berries, roast beat root, and orange filet
Crunchy asparagus with pouched egg and creamy sauce
Duck fillet with sweat potatoes puree and chips

Day 6

Lunch

Green leaf salad with roast pumpkin and tomatoes
Fresh wild Red snapper ceviche with citrus sauce and cranberry
Sea-bass filet with crispy skin and baby vegetables

Dinner

Grilled eggplant with Greek yogurt, parsley salad, and pomegranate
Fresh tomatoes and Burrata salad with home made pesto Genovese
Kleftiko (Lamb with vegetables en papillote)

Day 7

Lunch

Rocket and salmon gravlax salad with sweet balsamic dressing and fennel
Potato soup with Caviar and chives
Tuna steak with vegetables and split pea puree

Dinner

Mesclun salad with red grapefruit fillets, avocado, and goat cheese
Roast Calamari garnished with crunchy asparagus and lime segment
Grilled sole with stumps and butter sauce

Desserts

Fresh minty pannacotta
Tiramisu
Chocolate brownie
Double baked Cheesecake
Carrot cake
Ice Cream Selection
Cream brûlée

Watersports

Dinghy size : Highfield SP 520 with engine Yamaha F100 LB
Dinghy hp :
Dinghy Pax :
Water Skis Adult : No
Water Skis Kids : 0
Jet Skis :Yes
Wave Runners :0
Kneeboard : 0
Windsurfer : 0
Snorkel Gear : 10
Tubes : Yes
Scurfer : 0
Wake Board : Yes
Kayaks 1 Pax : 0
Kayaks (2 Pax) : 0
SU Paddle Boards : 2
Fishing Gear : Yes
Rods :
Deep Sea Fish :
U/Water Camera : 0
U/Water Video : 0
Sea Bobs : Yes
Sea Scooters : No

Highfield SP 520 with engine Yamaha F100 LB
SeaDoo model 65ND Spark 2UP 90 iBR Trixx
Seabob (1)
SUP (2)
Aquamarina floating islans 250 cm / 160 cm (2)
Fishing gear
Wakeboard
Towable
Electric Bicycle
Hydraulic platform

Amenities

Internet Access : Onboard WIFI
Salon Stereo : Yes
Sat Tv : 0
Sun Awning : 0
Hammock :
Windscoops :
Deck Shower : Yes
Bimini : Yes
Special Diets : Inq
Kosher :
BBQ : Yes
Dine In :
Nude : Inq
Hairdryers : Yes
Port Hatches :
Crew Smokes : Inq
Guests Smokes :
Guest Pets : 0
Children Ok : Yes
Gym/Exercise : No
Elevators : No
Wheel Chair Access : No
Generator : Yes
Inverter : Yes
Ice Maker : yes
Stabilizers : No
Make purified drinking water? :
Re-usable water bottles :

55″ LED TV in saloon
Heos by Denon Surround System
2 speakers in Cockpit
2 speakers in fore deck
4 speakers on fly bridge
BBQ on flybridge
Wine cooler

Crew info

Number of Crew:4

Luca Pignatelli|Captain
Born: 1986 Nation: Italian | Languages:

Nikolay Stoyanov Atanasov|Chef
Born: 1986 | Nation: Bulgarian

CAPTAIN: Luca Pignatelli

Between the years 2014 and 2016, Luca was employed as a tourist guide, excursion organizer, and skipper on board a number of private yachts in addition to his own yacht. After that, he began to get ready for and work aboard charter yachts along the Italian Coast. Soon after, Luca was promoted to the position of deckhand on the 74-foot sailing yacht BLUE DEER. In this role, he was responsible for a wide variety of tasks, such as driving the tender and performing important maintenance. He also had the opportunity to sail across the Atlantic Ocean while working on the yacht. His most recent job was as first mate on the 74-foot S/CAT LUCY Z, where he once again had plenty to keep his hands busy and even instructed some wakeboarding. He was captain of Gyrfalcon for three years. Now, he is serving as the enthusiastic captain of the sailing vessel AGATA BLU, where he brings a wealth of sailing and chartering experience with him. He is speaks Italian, English, and has a rudimentary grasp of Spanish.

Licenses & Certificates
• STCW ’95 basic training
• STCW ’10 advanced firefighting
• LIFEGUARD CERTIFICATE
• DECK CADET OFFICER DEGREE
• GMDSS GOC
• IYT MASTER OF YACHT 200GT OFF SHORE MCA APPROVED
• IYT MASTER OF YACHT 200GT OCEAN MCA APPROVED

CHEF – Nikolay Stoyanov Atanasov

Nikolay was born in Bulgaria. He received his chef diploma in 2012 and later on in 2022 his bachelor’s degree in hotel and restaurant management. In 2010, during his studies in England, he began his career as a team leader and senior sous-chef at Windsor Castle, where he was awarded Employee of the Year (2014) for creating a dish that made it on the Castle’s menu. After that, he remained in England as a Sous Chef in a fine-dining restaurant until 2017, when he returned to Bulgaria and worked successfully as Head Chef in several 4-star Spa Hotels. After being on land all these years he finally turned to the sea as a chef to find new life challenges on board a 55 ft Catamaran. Nikolay is a highly motivated and competent professional chef who has a genuine passion for preparing popular, healthy, and nourishing dishes. Along with the Captain and the rest of the crew, he will make every effort to provide an extraordinary sailing adventure for his guests!

CHIEF STEWARDESS: TBA

AGATA BLU Sunreef 70

About

Characteristics

Accomodation & Equipment

Menu

Watersports

Amenities

Crew info

Reviews

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