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ALOIA 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

2020

Port

Athens - Agios Kosmas

Cruising Speed

8 knots

Fuel consumption

30 per hour

About

S/Y ALOIA is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with jacuzzi; are just some of her hallmark features. Experience the exhilaration of sailing or simply relaxing on the decadent lounges or sunbathing beds. Her stunning interior is boldly modern and incredibly spacious to deliver the ultimate in comfort and luxury.

She accommodate 8 guests in four cabins – one owner’s suite and 3 queen bed cabins all with private bathrooms. The flybridge together with the forward deck offers plenty of space for sunbathing and relaxing and the aft cockpit a great area for socializing and alfresco dining. Our crew consisting of a captain, hostess and chef will look forward to pampering guests on board without leaving any wish unfulfilled.

Characteristics

Showers : 4
Tubs : 0
Wash Basins : 5
Heads : 0
Elec. Heads : 4
Helipad : No
Jacuzzi : Yes
A/C : Full
Pref. Pick-up : Athens – Agios Kosmas
Other Pick-up : Upon – Request
Engines/Generators : 2 x 300 HP Fischer Panda 6 KVA Onan 17 KVA
Fuel Consumption : 30 Litres/Hr
Cruising Speed : 8
Max Speed : 10

Accomodation & Equipment

One master cabin with queen size bed (size between queen and king bed), 3 double cabins with queen size bed all with private facilities.

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

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

Watersports

Dinghy size : Highfield 460m
Dinghy hp : 70
Dinghy Pax : 6
Water Skis Adult : Yes
Water Skis Kids : 0
Jet Skis :0
Wave Runners :0
Kneeboard : 0
Windsurfer : No
Snorkel Gear : Yes
Tubes : 2
Scurfer : 0
Wake Board : 1
Kayaks 1 Pax : 0
Kayaks (2 Pax) : 2
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

T/T Highfield 4,60 with 70 HP
Wakeboard (1)
Water ski adults (1)
Monoski adults (1)
Inflatable couch 3 seated (1)
Fishing gear (1)
Snorkeling gear (10)
SeaBob (2)
Kayak (2)
Paddleboard (2)
Inflatable donut (2)
Life jackets (adults & kids)

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 : Yes
Elevators : No
Wheel Chair Access : No
Generator :
Inverter :
Ice Maker :
Stabilizers : No
Make purified drinking water? :
Re-usable water bottles :

Full gym equipment
Weights from 1 to 10 kg
Resistant bands
Yoga mats
Hairdryer (1)
Iron (1)
Washing machine/ dryer (light laundry)
Bathrobes
Big TV screen in the saloon (1)
Pillows for each bed (4)
Toddler’s life vests
Shampoo, shower gel, conditioner, body milk, hand soap
Hydraulic Swimming Platform

Crew info

Number of Crew:3

Vladimir Vangelov|Captain
Born: 1973 Nation: Bulgarian | Languages: Bulgarian, English, Greek, German

Panos Kyriazis|Chef
Born: 1973 | Nation: Greek

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: Dimitris Neaomonitis

In the year 1972, Dimitris was born in the city of Athens. He received his Higher National Diploma in Food Science in 1994 after completing his studies in Food Science at Leeds University. His interests include horseback riding, sailing, and the cooking, and he holds a diploma in both sailing and motor boating. He is someone who gets along well with guests and has excellent organizing skills. Since 2016, Dimitris has been employed by the yachting company, where he thrives in providing excellent service across the board in order to provide clients with the best possible charter vacation.

ALOIA Fountaine Pajot Alegria 67

About

Characteristics

Accomodation & Equipment

Menu

Watersports

Amenities

Crew info

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