Alena Power 67 | Catamaran Yacht Charter Greece

Alena Fountaine Pajot Power 67

from 34000€ per week
20.00 m
Crew: 3
Cabins: 4
Guests: 8
Port: ATHENS

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Alena, the Power 67 boat, is like being on a posh five-star resort that floats on water! Long journeys, scenic tours, and entertaining guests have never been easier with Alena’s ability to travel 1700 nautical miles, thanks to her engine’s power of up to 2 x 480 horsepower and her incredible fuel capacity of 4000 liters.

Be prepared to be pampered onboard because Alena caters to your every need with her lavish and state-of-the-art interiors. Her bold and curvy exterior design will make you fall in love at first sight. And with its clever volumes arrangement, this massive ship exudes both beauty and power.

Relax and unwind in the comfortable 36-square-meter cockpit connected to the living area, a large lobby, a kitchen with a griddle, and separate areas for sunbathing. The 32 square meters of its Flybridge offer an opportunity to daydream, while the front lounge’s jacuzzi is perfect for the ultimate chill session.

Charter Alena, complete with a fantastic crew of three, and be ready to have all your needs catered to!

Amenities

  • Internet Access :

     

  • Salon Stereo : 0
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :

     

  • Windscoops :

     

  • Deck Shower : 0
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : 0
  • Dine In :

     

  • Nude : Inq
  • Hairdryers : 0
  • Port Hatches :

     

  • Crew Smokes : Inq
  • Guests Smokes :

     

  • Guest Pets : Yes
  • Children Ok : 0
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator :

     

  • Inverter :

     

  • Ice Maker :

     

  • Stabilizers : No
  • Make purified drinking water :

     

  • Re-usable water bottles :

     

Washer & Dryer
Hydraulic Platform

Broker Notes

Watersports

  • Dinghy size : T/T Highfield 4,60
  • Dinghy hp : 70
  • Dinghy Pax : 6
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • 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

T/T Highfield 4,60 with 70 HP
Fishing Gear
Towables
Snorkeling
Flippers
Seabob (2)
SUP (2)
Wakeboard

All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

Accommodations & Specs

  • Length : 20.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 3
  • Make : Fountaine Pajot
  • Built : 2023
  • Cruising Speed : 18
  • Fuel Consumption : 120
  • 1 Owner’s suite with double bed (size between queen and king bed) and private bathroom.
    3 Double cabins with queen beds and 3 bathrooms.

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

    Interior Layout

    Alena Fountaine Pajot Power 67 - Boat Interior Layout

    Sample Menu

    Breakfast

    Tea
    Coffee
    Milk: coconut, almond, soya, cow, goat
    Variety of Breads
    Variety of Croissants
    Spreads & Jams: Strawberry, berries, apricot, orange, lotus with vanilla, Greek Honey (Pop), Chocolate praline
    Variety of Cereal
    Juices
    Cold Meat platter & Cold Cheese platter
    Eggs
    Greek Yogurt
    Nuts & Dried fruits 

    Day 1

    Lunch

    Cherry Tomato Salad with Basil Oil, Herbs, Mizithra Cheese mousse, and Bread Tuile.
    Green Pea Fava with truffle oil, Egg yolk, Prosciutto Crisp, and Herbs.
    Iberico Chop with Eggplant puree infused with Tahini and Smoked Cheese Metsovone, Tamarind Paste, and Balsamic Sauce.

    Panna Cotta

    Dinner

    Broccoli, Ponzu, Sunflower seeds, Orange fillets.
    Ceviche Sea bass, leche de tigre, chilli, Corn and Mango.
    Seared Scallops, Avgolemono Sauce, Tarama Curry, Broccoli, Red Herring Eggs, Cauliflower Puree.

    Souffle Chocolate

    Day 2

    Lunch

    Burrata with Cherry Tomato, Strawberry, and Vinegar Syrup.
    Tarama with Squid ink Bread and Pickle Beetroot.
    “Gemista” Risotto with Feta Mousse, Parmesan Tuile, and Roasted Tomato.

    Tiramisu

    Dinner

    Orange, olives, onion, vinegar, and pickle syrup.
    Fava Croquettes with Onion Mousse and Herb Oil.
    Sea bass with Garlic Sauce, Stingray, Lemon Jelly, Squid ink Tuile.

    Millefeuille

    Day 3

    Lunch

    Greek Salad, Feta Cheese, Carob, Capers.
    Fried Chicken, Miso-Mirin Glaze
    Gnocchi with Tomato Sauce, Basil oil.

    Profiterole

    Dinner

    Roast Cabbage, Soy Sauce, Garlic, Chilly Mayonnaise.
    Shrimps, Shrimp Mayonnaise with Miso, Lime and Mirin, and Tarragon.
    Pork Belly with Jus Sauce, Carrot puree infused Star anise and Thyme, Asparagus, and caramelized salty Hazelnut.

    Fondant

    Day 4

    Lunch

    Quinoa, Citrus Vinaigrette, Cherry Tomato, Smoked Salmon.
    Grilled Calamari, Tomato, Pesto, Baby Rocket.
    Deconstructed Pastitsio, Beef, Cannelloni Pasta, Bechamel, and Parmesan.

    Rice pudding

    Dinner

    Mojito “olive”
    Fried Spinach Pie with Feta Cream
    Chicken with Miso-Mirin-Royal Dates, Demi-Glace Sauce infused Thyme, Potato Chips.

    Chocolate Mousse

    Day 5

    Lunch

    Mix Leaves, Orange popsicle, Stamnotiri Cheese, and Carrot Pickle.
    Shrimp Ceviche with Tarragon, Jalapenos, Green Apple, and Rice Cracker.
    Lamb Shank, Fricassee Sauce, Asparagus, Notch weeds.

    Lemon curd

    Dinner

    Greek Salad Popsicle.
    Tartlet with Butter, Bottarga, White Chocolate, Lime, and Lemon.
    Octopus, lentils salad, Tarama, Kimchi, Balsamic Glaze.
    Steamed Monkfish in Dashi, Honey, Ajo Blanco Sauce, and Almond Crumble.

    Choux Banoffee

    Day 6

    Lunch

    Bean Salad with Spicy Vinaigrette and Herbs.
    Tzatziki Avocado, Chili, Bottarga Powder, Tuile.
    Risotto with Red Pepper, Orange, Star anise, Balsamic vinegar, and Cream Cheese.

    Flexible Choco

     

    Dinner

    Caramel, Foigrass with Hazelnut and Cherry.
    Salmon, Thai Aromas Jelly, Soy Jelly, Wasabi Mayonnaise, Pickled Ginger.
    Lamb with Vanilla Sauce, Parsnip Puree, King Oyster Mushroom, and Herb Crumble.

    Deconstructed Galaktoboureko

    Day 7

    Lunch

    Corn and Red Pepper, Pickle Syrup, Chili, Herbs.
    Puffed Pie with Soft Cheese, Fig and Caper Paste.
    Giouvetsi, Saffron, Dashi, Shrimp, Tarragon, Mussels.

    Namelaka Chocolate

    Dinner

    Steamed Mussels, White Wine, Garlic, Herbs.
    Sushi Roll, Sea bass, Asparagus, Spicy Mayonnaise, Hoisine.
    Hake “Skordalia” with Gnocchi and Crumble.

    Macarons “Melomakarono”

     

    Crew Profiles

    Number of Crew:3

    Svetlin Karadzhov|Captain
    Born: 1987 Nation: Bulgarian | Languages: Greek, English, Bulgarian, French, Russian, German
    Everest Brachimi|Chef
    Born: 1987 | Nation: Greek

    Captain: Svetlin Karadzhov

    Born in 1987 in Varna, Bulgaria, Svetlin boasts a master’s degree in Management and a bachelor’s degree in Economics and Business Management. Although his professional background is rooted in sales, his true passion lies in sailing.
    Svetlin honed his sailing skills through active participation in races and various sailing-related events, acquiring the expertise needed to navigate challenging conditions. As a Captain, he offers a fresh perspective on the yachting domain, having sailed a diverse array of vessels. His extensive experience, coupled with a high level of professionalism and a strong commitment to safety, sets him apart.
    Known for his amiable and outgoing personality, Svetlin is always ready to assist. He places a strong emphasis on providing top-notch care to guests, ensuring they have an unforgettable experience exploring the Greek Waters under his guidance.

    Languages: Bulgarian, English, French, Russian.

    Chef: Everest Brachimi

    The past 7 years have been a time of learning, growth, and development in the culinary arts for talented chef Everest! He has honed his skills in various cuisines and techniques and has gained experience working in a variety of settings, from fine dining restaurants to fast-paced hotel kitchens and small challenging yacht galleys.
    He has also had the opportunity to work with highly experienced and talented chefs, where he learned the importance of using fresh and high-quality ingredients, as well as the value of precision and consistency in his cooking. In addition to his work in the kitchen, he has also taken on leadership roles, such as training and mentoring junior chefs and managing kitchen staff.
    He is familiar with the latest culinary trends and developments, is able to adapt his menu to different guest preferences and is continually looking to improve and evolve his skills and techniques to provide the best dining experience for his guests on board! He is excited to further continue to grow and develop in his field as a yacht chef on Alena and is grateful for the challenges and rewards the yacht industry and the personal guest feedback brings with it.

    Deckhand/Stew : Odysseas Manesis

    Odysseas is an undergraduate student at the Harokopio University of Athens, studying in the School of Environment, Geography and Applied Economics with a keen interest in sailing. For the past 4 years he has worked in privately owned yachts as a Day worker and Deckhand, where he was given the
    opportunity to hone his skills in maintaining exterior spaces and handling deck operations. He is a holder of Sailing certificate (up to 24m) from Hellenic Offshore Racing Club and Speedboat operator license (up to 24m). In the past he has also gained extensive experience in hospitality as a waiter, working in the tourist industry on the island of Lemnos and in various Clubs and coffee shops in Athens. He is adaptable, motivated, and used to being part of an efficient team. An excellent communicator and active listener in both English and Greek, he is able to provide outstanding guest services on board Alena.

    Guest Reviews

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