S/Y ALEXANDRA II is a newly built Alegria 67 built by Fountaine Pajot and offers all the comfort plus performance.
Her massive fly bridge with two large sunbathing beds at the aft. The fly bridge offers a 360 degree view and makes and perfect atmosphere for cocktail time.
Main deck offers two different seating areas. The fore deck is with a nice seating area next to the Jacuzzi. In the aft deck is where all the action happens, A large dining table for 8 persons with ample space. She sports a hydraulic bathing platform which is idea for watersports, sun bathing and even great place for yoga.
Moving indoors a full size saloon area to relax place cards or watch a movie. The kitchen is located in the lower deck.
Alexandra II accommodates 8 guests in one master cabin with desk area, full size bathroom (double sink) and two access points (one from inside the yacht and one from the foredeck jacuzzi area).
One queen guest cabin with private bathroom and TV. Two queen bed guest cabins with private bathroom and accessed from aft deck area with TV.
Crew of three in separate cabins.
Wash Basins :5
Elec. Heads :4
Pref. Pick-up :Athens
Other Pick-up :UPON REQUEST
Engines/Generators :VOLVO D3 2x150hp
2x 12KW synchronized Fischer Panda
Fuel Consumption :30 Litres/Hr
Cruising Speed :8
Max Speed :10
Accomodation & Equipment
One master cabin with double bed (size between queen and king bed) and desk area, three queen bed guest cabins. All with private facilities. All cabins are with TV.
Wash Basins :5
Elec. Heads :4
Variety of juices: orange juice, Apple juice, Pomegranate juice Variety of milk: Milk, Soy Milk, Almond Milk, Oat milk, coconut milk Spreads and jams: Strawberry, Apricot, Peach, Fig, Chocolate and hazelnut praline, Peanut butter, Tahini, Maple Syrup Variety of bread: Sourdough, Black, Brioche, Gluten Free Variety of mini croissants: Butter, Chocolate, Raisins Variety of muffins: Chocolate, Red Velvet, Apple-Cinnamon, Pistachio Handmade cake: Vanilla, Orange, Chocolate, Carrot, and Banana Bread Greek Corner: Greek yogurt, feta cheese, Greek honey, rice pudding, milk pie, orange pie Variety of Cereals: All-Bran, Chocolate, Oats Fresh fruits: Watermelon, melon, apricot, berries, cherries, mango, pineapple, orange Dried fruits: goji berries, banana chips, dried blueberry, apricot, dried plums, Dried nuts: almond, walnuts, peanuts, hazelnut, sunflower seeds, cashews Variety of Cereals: All-Bran, Chocolate, Oats, Variety of cheese: smoke cheese, gouda, edam, Emmental, parmesan Variety of eggs: boiled eggs, poached eggs, fried eggs, sunny side up, omelets, scramble eggs, Greek ‘kagiana’ Hot section: bacon, sausages, mushrooms, grilled tomatoes, fried potatoes Pancakes/crepes / French toast
Gazpacho soup Mussels ‘saganaki’ Sea bream with fresh wild greens, boiled baby potatoes, and lemon oil dressing
Chickpeas soup with tahini and chorizo oil Cherry tomatoes with basil pesto and burrata Scallops with cauliflower pure and mint dressing Handmade ravioli with cheese filling and bisque Rib-eye with roasted baby potatoes, caramelized onion, and bearnaise sauce
Pana cotta with handmade marmalade
Couscous with a mix of vegetables and orange vinegarette Octopus with split peas pure and fresh onion Slow-cook squid with Lefkadas salami
Parsnip soup, walnut, pickled mushrooms Semi-salted bonito fish, marinated cherry tomatoes, ‘bourdeto’ sauce Sweet corn and pomegranate salad Pumpkin risotto Dover sole with grape beans salad, sauce from the fish juices
Baby rocket salad with marinated prawns Greek ‘Kakavia’ Linguini alle vongole
Carrot soup with lemongrass and ginger Beef tartare with pickles Caesar salad Mushroom ‘magiritsa’ Fish of the day with crushed potatoes and garlic parsley butter, beurre Blanc
White chocolate namelaka with fresh strawberries and handmade strawberry jam
Pumpkin soup with yogurt Baby potato salad with sour cream and pickled oniοn Tiger prawns with spice butter
Potato and leek soup Scallops with chutney bacon Green leaves salad with beans and grilled apricot Beetroot carpaccio , gorgonzola cheese ,walnut Pork presa, apple pure, pickled kohlrabi
Greek salad Octopus hot dog Roasted baby chicken with groats salad
Asparagus soup Tuna tartar, tarama, shimeji mushrooms, mustard dressing Colorful tomato salad with goat cheese Trachanoto with vegetables Roasted lamb rack with garlic crust, brussels sprouts, and red wine sauce
Milk pie with handmade marmalade
White gazpacho soup with grated bottarga Beetroot salad with green apple and tarama Cuttlefish with spinach
Pumpkin soup with sour cream White asparagus with holandez sauce and prosciutto Baby lettuce salad with herbs and mustard dressing Tomato balls with split peas pure and basil oil Risotto with spinach emulsion and fried grouper
Trachana soup with feta cheese Caesar salad with prawns and sauce cocktail Fried squid with aubergine salad
Onion soup Bruschetta with Marinated anchovies and tarama Lentil salad with quinoa and cherry tomato Octopus with romesco sauce Beef fillet with chimichurri sauce and potato pure
Dinghy size :Gala Atlantis A450L
Dinghy hp :60
Dinghy Pax :8
Water Skis Adult :Yes
Water Skis Kids :Yes
Jet Skis :0
Wave Runners :0
Snorkel Gear :Yes
Wake Board :Yes
Kayaks 1 Pax :0
Kayaks (2 Pax) :Yes
SU Paddle Boards :2
Fishing Gear :Yes
Deep Sea Fish :
U/Water Camera :0
U/Water Video :0
Sea Bobs :No
Sea Scooters :Yes
Gala Atlantis A450L (8 places) with towing Arch, 60 HP engine
Kayak 2 seaters (1)
Water Ski (adult and children)
Inflatable Towable (2)
Sea Scooter (2)
Internet Access :Onboard WIFI
Salon Stereo :Yes
Sat Tv :0
Sun Awning :Yes
Deck Shower :Yes
Special Diets :Inq
Dine In :
Port Hatches :
Crew Smokes :Inq
Guests Smokes :outdoors
Guest Pets :0
Children Ok :Yes
Wheel Chair Access :No
Generator : 2x 12KW synchronized
Ice Maker :yes
Make purified drinking water? :
Re-usable water bottles :
Hydraulic Swimming Platform
Number of Crew:4
Evan Hadjicostas|Captain Born: 1971 Nation: Greek | Languages: Greek, English
Evan was born in England in 1971, however he spent most of his childhood in Athens, Greece. Due to his considerable experience in offshore sailing events beginning in 2001, he has developed over the years into an Offshore Sailing Instructor and has captained a variety of sailing ships throughout Greece. He has competed in the World Championship, as well as events in the Middle Sea and the Aegean Rallies. His over 40.000 nautical miles of expertise working in yachts ranging in length from 38 feet to 147 feet, together with his sociable and talkative personality, will surely guarantee guests an amazing time while sailing on board. Evan is a genuine ocean enthusiast who lives by the credo “Safety first!” and has a deep love for the water and sailing. Cooking and being in the water are two of his favorite things to do in his spare time.
Evan speaks Greek and English.
Chef: Alexandros Kaltouroumidis
Alexandros is 32 years old. He is a self-motivated, results-oriented professional with ten years of experience working in hotels, restaurants, and catering. He has accomplished two degrees in his short life showing that he is success driven and highly motivated. He is holder of the chef’s diploma from the Le Monde Institute of Culinary Arts and has a bachelor in Applied Science. Over the years he has gained extensive experience in contemporary cuisine and hospitality service. He enjoys establishing new business prospects and enhancing his cognitive and interpersonal abilities through new initiatives and ongoing training. One of the reasons he accepted the challenge to work on a yacht! Alexandros aspires to expand his expertise in food service and catering for different tastes and diets in order to provide the best guest experience possible. He specialises in Mediterranean cuisine and has a fresh, modern, European approach to his creations. He’s fluent in Greek and English.
Steward: Michael Argyros-Amerikanos
Michael was born in Athens in 1997. He studied at the Department of Physical Education and Sports Science at Democritus University of Thrakis and graduated in 2019. After his graduation, he started his career in the yachting industry. Michael was on board Above & Beyond (Sunreef 80) as a deckhand and his work experience made him ideal to assist the crew in operating the yacht in his new position on Alexandra II. Michael is always kind, discreet, and attentive to his guests’ needs.
Languages: English (native), Greek
Deckhand: Henry Eilers
Henry is 21 years old and was raised in Greece. He is half Belgian and half Bulgarian. Aside from Bulgarian and Greek, he also speaks English, Spanish, and Russian, and he understands basic words/phrases in a variety of other languages such as Arabic, Hebrew, German, Italian, Portuguese, Dutch/Flemish, and so on. His goal is to be fluent in more than ten languages by the age of 30. Henry completed his ICC and SRC training at Kalamaki Sailing School in November 2019 and began his career as a deckhand on board boats immediately. He is a very pleasant, dependable, and hardworking individual who always creates a pleasant and positive environment in which everyone feels at ease!