ALOIA Fountaine Pajot Alegria 67

from 30500€ per week
20.00 m
Crew: 3
Cabins: 4
Guests: 8
Port: Athens - Agios Kosmas

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

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.

Amenities

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

Broker Notes

Watersports

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)

Accommodations & Specs

  • Length : 20.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 3
  • Make : Fountaine Pajot
  • Built : 2020
  • Cruising Speed : 8
  • Fuel Consumption : 30
  • 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

    Interior Layout

    ALOIA Fountaine Pajot Alegria 67 - Boat Interior Layout

    Sample Menu

    BRΕΑKFAST

    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                                                                                                                                              

     

     

    Crew Profiles

    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.

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