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ALEXANDRA II Fountaine Pajot Alegria 67

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Rate from (per week)

30500 - 40500€

Length

20 meters

Cabins

4 Cabins

Guests

8 guests

Brand

Fountaine Pajot

Built/Refit date

2022

Port

Athens

Cruising Speed

8 knots

Fuel consumption

30 per hour

About

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.

Characteristics

Showers : 4
Tubs : 0
Wash Basins : 5
Heads : 0
Elec. Heads : 4
Helipad : No
Jacuzzi : Yes
A/C : Full
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.

Showers : 4
Tubs : 0
Wash Basins : 5
Heads : 0
Elec. Heads : 4
Helipad : No
Jacuzzi : Yes
A/C : Full

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

DAY 1

Lunch

Gazpacho soup
Mussels ‘saganaki’
Sea bream with fresh wild greens, boiled baby potatoes, and lemon oil dressing

Dinner

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

DAY 2

Lunch

Couscous with a mix of vegetables and orange vinegarette
Octopus with split peas pure and fresh onion
Slow-cook squid with Lefkadas salami

Dinner

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

Lemon curd

DAY 3

Lunch

Baby rocket salad with marinated prawns
Greek ‘Kakavia’
Linguini alle vongole

Dinner

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

DAY 4

Lunch

Pumpkin soup with yogurt
Baby potato salad with sour cream and pickled oniοn
Tiger prawns with spice butter

Dinner

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

Orange pie

DAY 5

Lunch

Greek salad
Octopus hot dog
Roasted baby chicken with groats salad

Dinner

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

DAY 6

Lunch

White gazpacho soup with grated bottarga
Beetroot salad with green apple and tarama
Cuttlefish with spinach

Dinner

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

Chocolate souffle

DAY 7

Lunch

Trachana soup with feta cheese
Caesar salad with prawns and sauce cocktail
Fried squid with aubergine salad

Dinner

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

Mille Feuille

Watersports

Gala Atlantis A450L (8 places) with towing Arch, 60 HP engine
SUP (2)
Kayak 2 seaters (1)
Water Ski (adult and children)
Inflatable Towable (2)
Wakeboard (1)
Sea Scooter (2)
Snorkel Gear
Fishing Gear

Amenities

Deck Jacuzzi
Hydraulic Swimming Platform

Crew info

Number of Crew:4

Evan Hadjicostas|Captain
Born: 1971 Nation: Greek | Languages: Greek, English

Alexandros Kaltouroumidis|Chef
Born: 1971 | Nation: Greek

Captain: Evan Hadjicostas

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!

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ALEXANDRA II Fountaine Pajot Alegria 67

About

Characteristics

Accomodation & Equipment

Menu

Watersports

Amenities

Crew info

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