ALTHEA Yacht Charter - Luxury Fully Crewed Yacht Charters

ALTHEA

from 39500€ per week
37.00 m
Crew: 5
Cabins: 5
Guests: 10
Port: Athens, Greece

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Amenities

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

WiFi
Satellite TV
Sunshades at top deck
Telescopic crane

Watersports

  • Dinghy size : 1
  • Dinghy hp : 50
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : 0
  • Jet Skis :1
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 0
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : 0
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 0
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

Banana
Ring

Accommodations & Specs

  • Length : 37.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Greece
  • Built : 1993
  • Cruising Speed : 9.7
  • Fuel Consumption : 100
    • Showers : 0
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 0
    • 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:6

    George Tsagarakos|Captain
    Born: 0 Nation: Greek | Languages: English, Greek, Filipino, Albanian, Arabic, French, Russian,
    |
    Born: 0 | Nation:

    George Tsagarakos
    Position: CAPTAIN
    Nationality: Greek
    Spoken languages: Fluent English and basic French
    52 years old Captain George is a graduate of the Merchant Marine Academy and holds a Captain
    Class B’ Diploma. He began his career on board commercial vessels traveling around
    the world and for the past 20 years he has served on board professional and private
    yachts. He has all the necessary updated qualifications & certificates in Fire Fighting
    and First Aid, GMDSS, Personal Safety and Ship Security. He is gentle, kind and eager to
    please his guests, always ensuring their safety and comfort. He has long experience on
    Motor Sailers and has been onboard M/S ALTHEA as Captain from the beginning of
    2016. Captain George is married with one child. In his spare time he enjoys studying history
    and jogging.

    Lezos Nikolas
    Position: CHEF
    Nationality: Greek
    Spoken Languages: English & Greek
    Lezos is 31 years old and holds a degree from the Organization of Tourism Education and Training (OTEK), in Corfu Greece. He is specialized in Greek and International cuisine. He has a long experience in operating various food units and his strong work ethics makes him extremely responsible on safety and hygiene therefore he is the ideal Chef on board Althea. Lezos is an outstanding Chef while has gained Gold Award in the 7th Pan-Hellenic Cooking Competition with the participation of the Balkan countries. Chef Lezos also proudly achieved the position as the 3rd greatest Chef at the 7th International Gastronomy Forum. Lezos has also been elected as a handpicked member of the Hellenic Chef’s Association.

    Joann Camille Marquez Ligos
    Position: CHIEF STEWARDESS
    Nationality: Filipino
    Spoken languages: English & Filipino
    Joann is 30 years old and she joined Althea in August 2021. Her hospitality skill services are in high standard and can satisfy the guests in the best possible way. She is expert in team working and she can handle various duties under pressure. Her great experience in the food industry in yachts, gave her the ability to work quickly, safely and with an excellent hygiene. Joann enjoys serving customers and she is always keeping an eye in every little detail. Joann’s education is excellent as she gained a course from a college on hospitality services as well as a certificate on advance culinary arts.
    Her rich background in the food industry, makes her the perfect chief stewardess aboard Althea.

    David Melani
    Position: 2ND STEWARDESS
    Nationality: Albanian
    Spoken languages: Greek, Albanian and English.
    David is 23 years old and has over 3 years’ experience onboard Charter Yachts, and has
    been on board M/S Althea for last 3 years. He holds Certificates in Life Saving, Fire
    Fighting and First Aid. His top priority is to support his team and provide top notch
    service for his guests on board. He is extremely organized and his attention to details
    makes him a top rate expert in his field.
    In his spare time he enjoys water sports, swimming, and cinema.

    Samir Ioakim
    Position: ENGINEER
    Nationality: Russian
    Spoken languages: Greek, English, Arabic, Russian and French.
    Samir is 55 years old and he is the man who keeps Althea going for the last 20 years.
    After studying Engineering in Russia he worked on Greek ocean going vessels and in
    different companies in Canada until 2000. Since then he has been caring for Althea as
    an engineer and assistant to the Captain. Samir’s calm personality often hides a delicate
    sense of humour which delights all those who discover him.
    He is married with 2 children and has many interests: fishing, travelling, reading,
    design, tennis and chess.

    Fred Melani
    Position: DECKHAND
    Nationality: Albanian
    Spoken languages: Greek, Albanian and English.
    Fred is 49 years old and it is thanks to the year round efforts of Fred that Althea’s deck
    is always in pristine condition. Fred who is sportsman and a sailor does a lot more than
    maintenance. He takes care of water sports and his welcoming personality puts his
    guests at ease and helps them enjoy all the sport activities of their cruise. Fred who has
    always worked on sailboats has been with Althea for the last 12 years.
    He is married with 2 children and loves water sports and running.

    Guest Reviews

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