ALEXANDRA II Fountaine Pajot Alegria 67

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from 30500€ per week
20.00 m
Crew: 3
Cabins: 4
Guests: 8

Yacht
Description

Amenities
& Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

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.

 

Amenities & Watersports

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : Yes
  • 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 : outdoors
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 2x 12KW synchronized
  • Inverter :
  • Ice Maker : yes
  • Stabilizers : No
  • Make purified drinking water? :
  • Re-usable water bottles :

10

 

Watersports

  • 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
  • Kneeboard : No
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : Yes
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • 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
2 x SUP (10,6 & 10)
1 x Kayak 2 seater
1 x Water Ski (adult and children)
2 x Inflatable Towable
1x Wakeboard
sea scooter x 2
Snorkel Gear

 

Broker Notes

Accommodations & Specs

  • Length : 20.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 3
  • Make : Fountaine-Pajot
  • Built : 2022
  • Cruising Speed : 8
  • Fuel Consumption : 30
  • One master cabin with 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

     

    Interior Layout

    ALEXANDRA II Fountaine Pajot Alegria 67 - Boat Interior Layout

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:3

    Markos Spyropoulos |Captain
    Born: 1970 Nation: Greek | Languages: Greek, English
    Nick Lagoudis |Chef
    Born: 1970 | Nation: Greek

    CAPTAIN: Markos Spyropoulos

    Markos was born in 1970 in northern Greek city of Thessaloniki. He studied Physical education and Sports Science at the Aristotle University of Thessaloniki.
    In 1984, he joined the Greek National rowing team and won the Gold medal in the National races.

    He received his first Open Sea Sailing license in 1996 and has over 25 years of sailing experience with over 350,000 nautical miles across all oceans! He has furthered his certifications over the years and holds RYA Yachtmaster Offshore, Master of Yachts, and Yachtmaster Ocean Unlimited.

    Markos has worked as a captain for yacht charters, private yachts, and deliveries throughout the Mediterranean and Caribbean; as well, using his outstanding sailing experience, he shares his knowledge with others as a yachting instructor.

    With his passion for sailing and competing he has participated in many sailing races worldwide. His biggest accomplishment was in the 2019 Mini Transat 6.50 in 2019 where he placed 11th out of the 90 participants, being the first Greek to ever finish the race in the prototype vessel category. Many remarkable racing accomplishments led up to this event; such as 3rd in the 2019 Gran Premio D’Italia, 1st in the 2018 Gran Premio D’ Italia, 2nd in the 2018 Mini Solo, and 4th in the 2018 Mini Med. In 2013-2014 Marcos embarked on the prestigious Oyster World Rally. With a 1st place in the Tahiti Pearl Regatta International Multihulls (2013) and a 3rd place in the Oyster Regatta Antigua (2014) he knows his way around the world! Before joining Alexandra II as a captain, previously he was the captain of Just Marie of our fleet.

    Markos enjoys fishing, harpooning, deep diving, scuba diving, snorkeling, surfing, kayaking, and kite-boarding. When he is finally out of the water, he loves snowboarding and skiing.

    Chef: Nick Lagoudis

    Chef Nikos is 34 years old and born in Greece. He is extremely professional and has a passion for cooking and he pays attention to detail. He has worked at the prestigious Sketch Restaurant in England and for the past two seasons on luxury motor yachts. He adapts his menu for allergies and food restrictions with ease. His favourite cuisine to prepare for his guest is Mediterranean cuisine.

    Languages: English and Greek

    Deckhand/ Stewardess: Alexandra Avramopoulou
    Alexandra, born in 1989, is from Athens, Greece. She is very energetic and hardworking with an absolute love for the ocean. In 2007, she began at the University of Patra for an Integrated Master’s in Environmental and Natural Resources Management and holds a degree as an Environmental Engineer. From 2015- 2017, she went on to the University of Pireaus for her Master in Science in Energy and Environmental Management.

    During this time, one of her favorite decisions was to begin sailing school and participate in sailing regattas- which she continues to this day. From the time of graduation, she has been working as a Stew/Deckhand on various catamarans bringing her passion for the environment and sailing to the yacht and offering her guests exceptional service. She continues to push herself in her profession with courses in Guest Services, Bartending and Mixology, and Wines. When she is not sailing as a profession, she loves sailing/racing, reading, painting, and knitting. She’s excited to welcome guests onboard Alexandra II so they experience the joys of sailing and the beauty of the sea!

    Languages: Greek (native); English and French (fluent)

     

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