Yacht Details

ALTEYA

€55,000 - €75,000 / WEEK
Plus Expenses

BUILT/REFITYEAR 2022
YACHTLength 70.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUEST 8
TOTALCREW 5
CHARGESFROM €55,000 Plus Expenses




Boat Details

Cabins: 4
King: -
Queen: 4
Single Cabins: -
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4

Sample Menu

Breakfast

Cereal Station
Juice Station
Chilled Fresh juice
Coffee Station -selection of Teas
Fresh Seasonal Fruits with Yogurt &  Honey
Toast Station
Waffles and assorted Condiments-Croissant-Cake
Scrambled Eggs and Boiled eggs
Link sausage
Choice of Smoked bacon -Pork sausage.
Cold meat Platter
Cheese Platter
Pancakes

Day 1

Lunch

Salad
Green Salad| Strawberries| Dried Apricots| Hard Cheese| Balsamic & Olive

Appetizer
Eggplant| Tomato| Mozzarella| Basil I Chickpeas I Garlic Butter | Bruschetta

Main Course
Lamb Souvlaki| Flat Bread | Bulgur | Tzakiki | Oregano | French Fries

Dessert
White Chocolate| Mandarine| Mousse

Dinner

Salad
Arugula | Cherry Tomatoes I Anchovies | Black Pepper I Lemon I Sumac

Appetizer
Green Asparagus| Peppers I Lovage | Panko | Thyme

Main Course
Grilled Octopus | Mashed Potatoes | Paprika | Black Sesame | Parsley

Dessert
Elderflower | Greek Yoghurt | Ice Cream | Lavender Crunch I Dried Olives

Day 2

Lunch

Salad
Cucumber Dill | Broccoli| Red Onion I Lemon I Olive Oil

Appetizer
Sea Urchin I Truffle | White Pepper | Garlic Butter | Chives |Brioche

Main Course
Meat Ball |Cured Mustard Seeds| Fennel | Red Radish | Sweet Potatoes

Dessert
White Chocolate | Lime Sorbet

Dinner

Salad
Lettuce Mint| Dates | Black Pepper | White Balsamic | Olive Oil

Appetizer
Cheesy Carrot Sponge | Cumin | Lemon Gel

Main Course
Tsiladia | Cod Stew | Tomatoes | Onion | Raisins | Baked Potatoes |Horseradish

Dessert
Salty Caramel

Day 3

Lunch

Salad
Romano Salad Dill| Red Onion | Lemon | Olive Oil

Appetizer
Shrimps| Butter | Capers | White Wine | Garlic| Parsley

Main Course
Fresh Fish I Buckwheat| Green Beans I Red Radish

Dessert
Dark Chocolate Cake with Orange

Dinner

Salad
Radicchio | Honey-Mustard| Pumpkin | Lime

Appetizer
White Asparagus| Poached Egg| Bruschetta| Caviar

Main Course
Squid Confit in Duck Fat| Sundried Tomatoes| Artichoke | Olives | Amaranth| Salted Lemon

Dessert
Chestnut| Black Currant| Sour Cream

Day 4

Lunch

Salad
Mixed Green Salad | Shrimps| Red Cabbage | Lemon | Olive Oil

Appetizer
Turbot Green Peas| Caviar | Elderflower | Lemon

Main Course
Beef Short Ribs| Demi-Glace| Orzo| Broccolini | Daikon Radish Pickle

Dessert
Milk Chocolate| Mascarpone| Baklava | Coffee

Dinner

Salad
Endive Barley| Spring Onion | Peach| Feta

Appetizer
Saganaki Shrimp| Bruschetta| Arugula

Main Course
Dover Sole| Mushrooms| Black Truffle| Celeriac | Beurre Blanc

Dessert
Compressed Melon | Basil | Port Wine Sorbet

Day 5

Lunch

Salad
Roasted Peppers | White Cheese | Spinach | Arugula

Appetizer
Tomato Tartar | Sardines | Burrata

Main Course
Beed Burger | Coleslaw |Pickles | Cheddar | Onion | Royal Fries | Miso Mayo

Dessert
Crème Caramel | Frangelico

Dinner

Salad
Greek Salad | Smoked Duck Breast

Appetizer
Cauliflower | Harissa | Pancetta | Black Pepper

Main Course
Grilled Bearded Umbrine | Brussel Sprouts | Pistachios | Chimichurri

Dessert
Margarita Semifreddo 

Day 6

Lunch

Salad
Fresh Zucchini | Carrots | Olives

Appetizer
Ceviche Saffron| Salicorn | Apple

Main Course
Fresh Fish | Beluga Lentils | Black Garlic Mayo | Spring Onion

Dessert
Watermelon | Feta Cheese | Mint

Dinner

Salad
Beetroot | Dilli Parsley | Pecan

Appetizer
Lobster | Tagliatelle | Tomato | Coriander | Kefir |

Main Course
Duck Leg | Polenta | Goat Cheese | Monk’s Bread | Xinomauro (Red Wine) Sauce

Dessert
Geranium | Dark Chocolate Cake

 

 

Pick Up Locations

Pref. Pick-up: Athens
Other Pick-up: Upon - Request

Details

Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

2 x 850 HP Man Diesel - Generator consumption - 5 litres /hour
Fuel Consumption: 200
Cruising Speed: 12
Max Speed: 20US Gall/Hr

Locations

Winter Area: Greece
Summer Area: Greece

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat TV: Wi-Fi
Laptop
Printer
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes (2)
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: -
Water Maker: Yes (2)
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: GRAND Golden Line G500
Dinghy hp: 100HP
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: 1
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: 8
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: Yes
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: yes
Boarding Ladder (Loc/Type): Hydraulic Stern
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain - Tihomir Petkov-

Tihomir, known as Tisho, was born in Bulgaria in 1974. He holds his Bulgarian Mercantile Marine license- from here, he began his sailing career in 2013 in the Ionian Sea as a skipper onboard a private motor yacht. In 2016, he started to work as a captain on luxury catamarans. With thousands of nautical miles to his resume, he brings incredible experience to Alteya- offering his guests an exceptional charter and the perfect holiday.

During the winter, Tisho loves being back in Sofia with his wife and 2 beautiful daughters. He enjoys sailing, swimming, and a great day fishing. He has an engaging personality and professionalism that welcomes guests and creates an excellent environment for relaxation and fun. Tisho is eager to show guests the beauty of the Greek islands and for them to create lasting memories onboard Alteya.

Previous Yachts: ALYSSA, AMAYA, GYRFALCON

Languages: Bulgarian, English, and Russian

Chef - Mihail Velkov

Mihail is a young and talented chef. He holds a diploma in Culinary Arts and Chef Training from the Business and Hotel Management School in Switzerland, and he is about to receive his Executive MBA from the American University in Bulgaria this year. In 2017, Mihail began his career in the hospitality industry as a Sous Chef in Switzerland, and he has spent the last few years as a Private Chef on board yachts and ashore. His long and broad experience enables him to provide the highest level of service to his guests! He is extremely responsible, diligent, well-organized, and highly motivated. Mihail is fluent in both Bulgarian and English.


Chief Stewardess: Tanya Stoykova

Tanya was born in Bulgaria and raised in Greece. She graduated from the university of Athens in Tourism management . She has worked in the hospitality industry for several years. She is perfect in communication with her guests on board. She is a teamwork and great and making all arrangements her guests require. Always smiling and with a very pleasant disposition.

Languages: Greek (fluent) - English (fluent) - Bulgarian (fluent) - Russian (beginner)


Stewardess: Anjela Ibrahim

Anjela is an enthusiastic, young individual with lots of energy and passion for her job! She is from Bulgaria, and she studies International relations & Psychology in the American University of Bulgaria. Her passion for the sea and hospitality brings her to Alteya and completes the yacht dream team! She is resourceful, a team player and 100% dedicated to her guests making everyone feel at home immediately. Anjela is fluent in Bulgarian and English, and she also speaks Spanish and Castilian.

Deckhand: TBA





(15 December -30 April)
Greece
(1 May - 14 December)
Greece


Available:
Hold/Option:
Booked:
Unavailable:

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Please call us today at 1 (321) 777-1707 or describe Your Vacation Vision to help you plan your fully-crewed private luxury yachting vacation! Inquire as soon as possible about your custom, crewed yacht charter.

You make the memories. We make the arrangements.