Fyly Left arrow Home
Fyly Close Button
hamburger icon fyly

ASTORIA Fountaine Pajot Samana 59

Broker-friendly URL Make Enquiry
from 24900€ per week
18.00 m
Crew: 3
Cabins: 5
Guests: 10
Port: Athens

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

A flybridge with breathtaking dimensions… the largest in its category! Achieving the perfect blend of space and intimacy, S/Y ASTORIA will enchant you and inspire sailing experiences that bring friends or family together for unforgettable moments.

S/Y ASTORIA has been carefully designed to create spaces that cater from the most lively social gathering to the most relaxing moments of solitude. Its expansive 27,5m2 cockpit, decadent foredeck with modular sunbathing stations, its 30m2 flybridge, and its generous cabins all provide opportunities to engage or reflect in dynamic or more peaceful settings. Inspiring social unity with its generous and refined living areas, with her galley up layout her large main saloon area with access both to the foredeck and aft deck is the perfect yacht.

S/Y ASTORIA embodies the French way of life that celebrates the philosophy of carpe diem. She has a large master cabin, four queen bed cabins all with private bathrooms.

Enjoy all the pleasures of sailing and have an amazing time onboard S/Y ASTORIA.

Amenities

Amenities

  • Internet Access :
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : No
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In : Yes
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes :
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 17 kW 220V 50HZ Genset
  • Inverter : 120A
  • Ice Maker : 220L/H
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles :

Audio & Video pack saloon ( TV 50″) TV system PAL & SECA
Kenyon electric grill in the kitchen module of the cockpit
Hot/ Cold water on 1 deck shower
Teak cockpit table extension
2 cockpit fridges 65L
Icemaker (cockpit)
Fridge 65L on flying bridge
Combination locking safe
Flybridge HiFi + 4 speakers
Washing machine/ dryer (light laundry)
Wine fridge for 23 bottles
Safety equipment
Hairdryers (5)
Iron (1)
Pillows for each bed (4)
Shower gel, shampoo, conditioner, body milk, hand soap
Fans for each cabin
– 2 TV’s (1 saloon, 1 master cabin)
Filtration System for Purified Water (mineral & sparkling water)

Broker Notes

Watersports

Watersports

  • Dinghy size : Cayman One 3.65
  • Dinghy hp : 60
  • Dinghy Pax : 6
  • Water Skis Adult : 1
  • Water Skis Kids : No
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 5
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : 1
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : Yes
  • SU Paddle Boards : 1
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

T/T Cayman One 3.65 for 6 pax, 60 HP
Paddleboard (1)
Monoski (1)
Kayak 2 pax (1)
Wakeboard (1)
Waterski adults (1)
Fishing gear (2)
Snorkeling equipment (5)
Seabob (2)
Inflatable tubes (1)
Inflatable Couch (1)

Accommodations & Specs

  • Length : 18.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 3
  • Make : Fountaine Pajot
  • Built : 2021
  • Cruising Speed : 8
  • Fuel Consumption : 30

    • One master cabin with en suite bathroom and 4 queen bed cabins with private bathrooms

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

    Interior Layout

    ASTORIA Fountaine Pajot Samana 59 - Boat Interior Layout

    Gallery

    Sample Menu

    Day 1

    Welcome drink

     Champagne with strawberries dipped in milk chocolate

    Assortment of bruschettas with salmon sprinkled with caviar, prosciutto, concasse tomatoes, etc.

    Plateau cheese selection (Camembert, Parmesan, white cheese, yellow cheese, etc.

    Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)

    Lunch

    Lettuce with cherry, parmesan, avocado, seeds and lemon dressing

    Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

    Salmon fillet served with homemade pea puree and hollandaise sauce

    Lemon sorbet

    Dinner

    Classic Greek salad with marinated oregano and olive oil feta cheese and olives

    Stuffed hot peppers with Philadelphia cheese and yellow cheese wrapped in bacon and sliced ​​with BBQ sauce,

    Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia,  assortment of white and yellow cheeses, salami, olives served with freshly baked bread

    Wellington beef tenderloin

    Mascarpone cream with melon jam

     

    Day 2

    Breakfast

    Eggs of your choice accompanied by crispy bacon, sausages, cheese, tomatoes, cucumbers, freshly baked bread, cream cheese, Bulgarian lyutenitsa and more.

    Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)

    Freshly squeezed orange and grapefruit juice

    Muesli

    Lunch

    Tomatoes with homemade kopuulo, cottage cheese and olive paste

    Goose liver served with blueberry sauce and bruschettas

    Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

    Fresh Greek fish selected from the fish market prepared in salt and served with butter garlic sauce

    Tiramisu

    Dinner

    Shopska salad

    Octopus with olives, fresh onions and concasse tomatoes

    Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

    Pork tenderloin with crispy crust served with sauteed potatoes in mushrooms and mushroom sauce

    Crembrule with white chocolate and fresh raspberries

     

    Day 3

    Breakfast

    Pancakes served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.

    Plate of sausages and cheeses, homemade lyutenitsa

    Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)

    Freshly squeezed orange and grapefruit juice

    Muesli

    Lunch

    Tomato tartare with mozzarella and basil pesto

    Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

    Duck Soup

    Turkey roll with stewed spinach and cheese

    Seasonal fruit

    Dinner

    Mixed green salads, with cucumber, dried tomatoes and walnuts

    Tuna tartare

    Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

    Marinated beef bon fillet confit with fluffy mashed potatoes with truffle oil

    Chocolate souffle with a scoop of ice cream

     

    Day 4

    Breakfast

    Fried French toast served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.

    Plate of sausages and cheeses, homemade lyutenitsa

    Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)

    Freshly squeezed orange and grapefruit juice

    Muesli

    Lunch

    Tomatoes with roasted herbal cheese drizzled with pesto cream

    Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

    Mix of selected fresh BBQ meats from the local butcher’s shop (chicken, pork, beef) served with BBQ corn and grilled seasonal vegetables

    Lemon cheesecake

    Dinner

    Caesar salad with crispy squid

    Homemade zucchini rolls with Philadelphia cream, served with crispy truffle bruschettas and milk herbal sauce

    Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

    Crispy white fish served with sauteed potatoes and tartar sauce

    Chocolate mousse with fresh strawberries

     

    Day 5

    Breakfast

    Bulgarian banitsa with white cheese

    Plate of sausages and cheeses, homemade lyutenitsa

    Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)

    Freshly squeezed orange and grapefruit juice

    Muesli

    Lunch

    Mixed green salads with roasted goat cheese, strawberries and mix seeds

    Cold summer zucchini soup sprinkled with fresh cheese

    Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

    Schnitzels from pork bon fillet served with french fries

    White cake with sliced ​​almonds

    Dinner

    Slice of tomatoes with sauteed eggplant, zucchini and red pepper sprinkled with dill and diced cow’s cheese

    Smoked marinated eel served with herbal butter and freshly baked bread

    Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

    Fish meatballs from white fish fillet, shrimps and salmon served with tartar sauce

    Mascarpone cream with fresh fruit

     

    Day 6

    Breakfast

    Banana pancakes made with oatmeal

    Plate of sausages and cheeses, homemade lyutenitsa

    Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)

    Freshly squeezed orange and grapefruit juice

    Muesli

    Lunch

    Fish soup with salmon balls, shrimp and sea bass

    Spicy tiro, Kopuulo, assortment of cheeses, sausages, olives served with freshly baked bread

    Paella with seafood

    Nutella cake

    Dinner

    Mix green salads with cucumber, fresh onion, radish and boiled egg

    Stuffed mushrooms with cheese

    Spicy tiro, Kopuulo, assortment of cheeses, sausages, homemade marinated beef bon fillet, olives served with freshly baked bread

    Spicy beef meatballs on BBQ with homemade lutenitsa

    Cheesecake with blueberries

    Day 7

    Breakfast

    French croissants with butter

    Plate of sausages and cheeses, homemade lyutenitsa

    Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)

    Freshly squeezed orange and grapefruit juice

    Lunch

    Burata salad

    Greek moussaka

    Spicy tiro, Kopuulo, Scordolia, assortment of cheeses, sausages, home-marinated beef bon fillet, olives served with freshly baked bread

    Caprese chicken with tomato, fresh mozzarella and basil pesto

    Strawberry Tart

     

    Dinner

    Tabbouleh salad prepared from finely chopped parsley, tomatoes, mint, onion, bulgur and seasoned with olive oil, lemon juice, salt and sweet pepper.

    Avocado stuffed with shrimp and crab rolls

    Spicy tiro, Kopuulo, Scordolia, assortment of cheeses, sausages, home-marinated beef bon fillet, olives served with freshly baked bread

    Pork roll with mushrooms and cream sauce

    Lindt chocolate cake

    Crew Profiles

    Number of Crew:3

    Dimitar Stoyanov|Captain
    Born: 1970 Nation: Bulgarian | Languages: Captain: Bulgarian (native), English, Greek & Russian (conversational)
    Chef: Bulgarian (native),

    Hristo Nishev|Chef
    Born: 1970 | Nation: Bulgarian

    Captain: Dimitar Stoyanov

    Captain Dimitar was born in 1970 and he is from Bulgaria. He has an extensive experience on various vessels. In addition, he has delivered various sailing and power charter boats up to 25 meters in Greece, Mediterranean sea and Atlantic Ocean. He followed his love for the sea and joined the yachting world. Working as a captain for 8 years, he has had years of experience in yacht services management.
    He is a passionate Captain with the sea and he is happy to welcome guests onboard Astoria and offer an exceptional charter experience in the gorgeous Greek islands.

    Languages: Bulgarian (native), English, Greek & Russian (conversational)

    Chef: Hristo Nishev

    Hristo, from Bulgaria, has a love of foods and creating spectacular dishes. After graduating with honors as an engineer in 2008 from the Professional School Penyo Penev, he turned his attention to cooking and becoming a chef. He began work in restaurants throughout Plovdiv and other areas of Bulgaria. From 2006- 2008, he attended Protur 95 for courses in Deputy Chef, Chef, and Head Chef; then in 2017, attended a Carving Course and Baker and Confectioner at the French Masters. Hristo loves various cultural cuisines – Greek, Spanish, Italian- and enjoys preparing themed dinners. He appreciates properly paired drinks with beautiful food that brings family and friends together. Hristo is excited to join Astoria and create an incredible charter experience for his guests. Outside of the kitchen (or galley), he enjoys cycling.

    Languages: Bulgarian (native), English (fluent)

    Deckhand/ Steward: Mario Stoyanov Trifonov

    Even though Mario has only recently begun his “career” in the yachting industry, he is eager to learn and absorb all he can about the sea. He was born in Bulgaria in 1995 and throughout the years he has worked as a salesperson, security guard, lifeguard, and surf instructor, among other things, demonstrating that he is an outgoing, creative, and adaptable individual. He holds a motor yacht license. Mario is a kind person, very positive, organized, and responsible, and loves to make everyone feel comfortable and safe on board! He speaks Bulgarian, Russian, and English.

    Guest Reviews

    ×

    Hello!

    Click one of our contacts below to chat on WhatsApp

    Social Chat is free, download and try it now here!

    ×