Home | Yachts | AGATA BLU



  • 54,000 / Week
  • 65,000 (High Weekly Price)
  • 54,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 10 Knots/Hr
  • 10 Guests
  • 4 Cabins
  • 2 Pullman
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Agata Blu, a newly built Sunreef 70, strikes a mix between extraordinary comfort, excellent performance under sail, and cutting-edge technology, thanks in large part to her exceptional living areas. She is a fully customized model that features a contemporary design throughout its 4 staterooms with additional pullout beds for children, located on the lower deck and her large layouts. The hull and superstructure of the yacht were fashioned in such a way as to optimize the amount of livable space while still ensuring its seaworthiness. Agata Blu’s fly bridge contains a large area that is fifty square meters in size, and she also has a very spacious bow section that includes both lounging and sunbathing areas.


  • Size: 75.00 Ft
  • Beam: 36
  • Draft: 7.2
  • Engine: 2 X 225 HP John Deere 2 generators X at 18KW
  • AC: Full
  • Year Built: 2023
  • Builder: Sunreef Yachts
  • Highfield SP 520 with engine Yamaha F100 LB
  • SeaDoo model 65ND Spark 2UP 90 iBR Trixx
  • Seabob (1)
  • SUP (2)
  • Aquamarina floating islans 250 cm / 160 cm (2)
  • Fishing gear
  • Wakeboard
  • Towable
  • Electric Bicycle
  • Hydraulic platform
  • 55" LED TV in saloon
  • Heos by Denon Surround System
  • 2 speakers in Cockpit
  • 2 speakers in fore deck
  • 4 speakers on fly bridge
  • BBQ on flybridge
  • Wine cooler
  • Wi-fi
  • Laptop
  • Printer


One owner’s suite with additional fold out bed for a child, One VIP cabin with additional fold out bed for a child and two guest cabins all with private facilities

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AGATA BLU Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.


 Fresh of orange
Milk different assortments
Assortment of Tea & Coffee
Greek Yogurt 
Seasonal Fruits
Beacon /ham/smoked salmon
Feta/yellow cheese 
Cold cuts
Tomatoes, Cucumber, Avocado
Greek honey & Local jams

 Day 1 


Shrimps chili ceviche flavored with fresh mango and pineapple
Nicoise salad with the famous tuna from Alonissos  island
Fresh wild Red snapper cooked in sea salt crust with Mediterranean herbs, lemon, and garlic


Grilled goat cheese with homemade tomato chutney, fresh figs, and hazelnuts
Rocket salad with cherry tomatoes, parmesan flakes, and  thyme honey vinaigrette sauce
Lamb chops with roast potatoes and mint yogurt sauce

Day 2 


Fresh beef tartar with crostini and avocado
Quinoa tabouleh with sun-dried tomatoes and orange segment
Juicy aged beef, cooked at the right temperature glazed with butter 


Greek salad with capers and avocado  
Steamed mussels in white wine sauce, butter, and Greek herbs
Fresh wild Grouper with sautéed spinach and crunchy baby vegetables

Day 3 


Split peas soup with quail egg and a touch of fresh mint
Avocado pitas with prawns, octopus, and sweet chili sauce, and crunchy vegetables 
Moussaka the traditional way


Green salad with gorgonzola, fruits, and roast walnuts
Spicy Sinagrida tartar with avocado salad and crostini
Greek Lobster garnished with buttery linguine and heritage cherry tomatoes 

Day 4


Mykonian mostra with kopanisti cheese, tomato concasse, olives, and capers)
Octopus glazed with vinaigrette served with mush avocado and citrus segment 
Flambé shrimps saganaki with ouzo and feta cheese 


Orange, fennel, and roast beat root salad
Beef carpaccio with rocket and cherry tomatoes
Rib eye steak with dauphine potatoes and fresh herb butter 

Day 5


Tabbouleh salad with fresh parsley 
Ratatouille on Feta cheese wrapped in filo with thyme honey and sesame
Filet of seabream with roast vegetables 


Spinach rocket salad with berries, roast beat root, and orange filet
Crunchy asparagus with pouched egg and creamy sauce 
Duck fillet with sweat potatoes puree and chips

Day 6 


Green leaf salad with roast pumpkin and tomatoes
Fresh wild Red snapper ceviche with citrus sauce and cranberry
Sea-bass filet with crispy skin and baby vegetables 


Grilled eggplant with Greek yogurt, parsley salad, and pomegranate 
Fresh tomatoes and Burrata salad with home made pesto Genovese
Kleftiko (Lamb with vegetables en papillote)

Day 7


Rocket and salmon gravlax salad with sweet balsamic dressing and fennel
Potato soup with Caviar and chives 
Tuna steak with vegetables and split pea puree 


Mesclun salad with red grapefruit fillets, avocado, and  goat cheese
Roast Calamari garnished with crunchy asparagus and lime segment
Grilled sole with stumps and butter sauce 


Fresh minty pannacotta  
Chocolate brownie 
Double baked Cheesecake 
Carrot cake
Ice Cream Selection 
Cream brûlée 



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