ALMYRA II Yacht Charter - Luxury Fully Crewed Yacht Charters

ALMYRA II

from 175000€ per week
49.00 m
Crew: 5
Cabins: 5
Guests: 12

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

ALMYRA II, a 164’ (50m) Perini Navi offers the classical elements of a pedigree yacht enhanced by a contemporary multi-million-dollar refit. ALMYRA II combines high-performance racing with the comfort of an ocean cruiser. Built with 3Di Ocean 700 sails, designed for long-distance blue water cruising, she is the only Perini Navi with this technology in Greece. ALMYRA II also features a retractable keel to access shallow waters and anchor close to bays creating a luxury experience under sail and on shore to cherish forever.

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • 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 : 0
  • Children Ok : 0
  • Gym/Exercise : Yes
  • Elevators : No
  • Wheel Chair Access : No
  • Generator :
  • Inverter :
  • Ice Maker :
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

Salon: SAMSUNG 65’ LED SMART TV
Main AFT Deck: SAMSUNG 65’ LED SMART TV
Master Cabin: SAMSUNG 65’ LED SMART TV
Office/Cabin: SAMSUNG 65’ LED SMART TV
Guest Cabins: 24” LG LED smart TV
CRESTRON AUTOMATION VIA iPAD and Airplay throughout the yacht
The following audio areas: SALON, BAR, DINING, AFT, SUN DECK and BOW DECK can be act in group or separately.

Gym equipment:
Free Kettlebelts
Bench
Boxing bag

Watersports

  • Dinghy size : Novurania 5,6 m
  • Dinghy hp : 115 HP Yamaha
  • Dinghy Pax :
  • Water Skis Adult : 4
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 0
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : 2
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 2
  • SU Paddle Boards : 2
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

2 X SEABOB F5S 2021
1 X Tiwal Sailboat for 2
2 X Gocycle G4
2 X Kayak Aquaglide Chinook 120 for 2 pesons
2 X SUP
4 X pair Water Ski
2 X Wakeboard
2 X Jobe Towable 1 person
1 X Jobe Sonar towable 4 persons
1 X Water trampoline
Snorkeling equipments for 14 persons

Accommodations & Specs

  • Length : 49.00 m
  • Cabins : 5
  • Guests : 12
  • Crew : 5
  • Make : Perini Navi
  • Built : 2000
  • Cruising Speed : 10
  • Fuel Consumption : 190
  • All cabins in lower deck:
    1 Master and bathroom ensuite
    1 Office convertible to Double cabin and bathroom ensuite
    2 TWIN cabins with pullman bed and bathroom ensuite
    1 Double cabin and bathroom ensuite

    • Showers : 5
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 6
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

    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:8

    Vassilis Loizos|Captain
    Born: 0 Nation: Greek | Languages:
    Stavros Varvaresos|Chief Engineer
    Born: 0 | Nation: Greek

    CAPTAIN
    Vassilis holds a Captain Class A’ Diploma and has twenty seven years experience on the sea. He started working in his early twenties on motor vessels as an apprentice deck officer cruising worldwide with general cargo and bulk carriers. He became the master on a sailing yacht after receiving his Captain Class B’ Diploma and stayed in that position for almost ten years, and holding the position of Operations Manager for a fleet of commercial vessels of various categories including sailing yachts, racing yachts, classic sailing boats, near-coastal cruising boats and off shore motor boats. He expanded his solid practical knowledge whilst on several sailing yachts and motor yachts sailing Greece. He has impressively participated and won multiple classic yacht races both in Greece and Internationally.
    Languages: English, Greek
    Previous Yachts: S/Y Meliti, S/Y Afroessa, M/Y Mary Mia, M/Y Odyssey

    CHIEF ENGINEER
    Stavros was born in Greece and has been an engineer in the yachting industry for the past twenty two years. He holds an impressive list of certificates with only some of them being the Maltese Engineer Diploma, Level B Engineer Diploma, SSO certificate. Sailing Greece and the Mediterranean, he has gained a thorough experience on charters but also when boats were for private use. He has lived for several months in Italy and a few years in Finland while overseeing the building of boats but also during refit. Having worked in the largest yacht ever built by Nautor and some of the most admirable sailing yachts in international waters, he has gained impressive insights and experience.
    Languages: English, Greek
    Previous Yachts: M/Y Galileos, M/Y Majora, S/Y Eratosthenes (Swan 112), S/Y Aristarchos (Swan 131)

    CHIEF STEWARDESS
    Eleni Patsiopoulou has a very positive attitude and is extremely hard working displaying both a committed and flexible approach to what she does. She is very organised, has attention to detail, knows extremely well how to care and please the guests. With fifteen year experience on board, she is capable of adapting to any situation and possesses strong analytical and problem-solving skills whilst managing teams of people. Her key skills include silver service, bar & cocktail mixology, flowers arrangement and conducting events.
    Certificates/ Courses: Proficiency in fast rescue boats, Ro-Ro passenger, ISM Code, ‘Genius in Gastronomy’
    Spoken Languages: Greek, English
    Previous yachts: M/Y ALEXANDRA, M/Y OMEGA, M/Y LADY HAYAT, M/Y SAPPHIRE

    STEWARDESS
    Nikoleta Roupaka started working in service in the early stages of her career. She has gained a lot of practical experience and knowledge since she was working in various food services, hotel & catering businesses while studying. She got her degrees in journalism and hotel & tourism management. She is a very organised and self-motivated individual with a strong work ethic, responsibility and discipline. Nikoleta has been in the yachting industry for almost six years and she has mastered housekeeping and service but also worked as the cook for both the guests and the crew. Great team player with excellent interpersonal skills. She will keep all of the guests satisfied with her services whilst keeping her discretion.
    Languages: Greek, English
    Previous yachts: M/Y Albatros, M/Y Zen, M/Y Let It Be, M/Y Ipanemas, M/Y Emir

    CHEF
    Panagiotis Pantaleon was born in Athens and speaks fluent Greek and English.
    Panagiotis has 14 years of experience in various hotels and restaurants in Greece and abroad.
    Also on s/y CALLISTO, m/s IRAKLIS L, m/y PARIS A, m/y ALBATOR, m/y MONKEY, m/y ASTERI and s/y XASTERIA
    Pnagiotis can deal with many different cooking styles and deliver high quality meals.
    Possitive attitude and situation awareness can solve problems before they even appear,well trained crew added, we have the recipe for a successful charter.

    BOSUN
    Emmanouil Nomikos has thirty years experience on the sea since he acquired his diploma for sailing. He further grew his experience by being an instructor on water sports for several years, on speed boats but also he has received solid training through seminars in regards to safety on sea. Emmanouil has been working on yachts for the past seven years and is excellent when working under pressure and with high expectations. An individual with sharp adaptation, organisational and communication skills who is able to support the team in every critical situation. Guests with interest to learn a new sport on water or develop their current skills will be appreciative to have him on board.
    Languages: Greek, English
    Previous Yachts: M/Y Vitamin C, M/Y Al Mirqab, M/Y Tueq

    DECKHAND
    Eugene DeLeon was born in Philippines. He speaks Greek, English and Philippino.
    Eugene has an experience on M/Y Almyra 1 for about 20 years.
    He is a person who literaly can deal successfully with any situation

    CHIEF OFFICER – TBC

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