ALOIA

YACHT TYPE: CATAMARANS

ALOIA

  • 29,500 / Week
  • 39,500 (High Weekly Price)
  • 29,500 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 9 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 King
  • 3 Queen
  • 4 Showers
  • Children-Friendly
  • Jacuzzi
  • Air Conditioning

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Specifications

  • Size: 67.00 Ft
  • Beam: 32
  • Draft: 5.6
  • Engine: 2 x 300 HP Fischer Panda 6 KVA Onan 17 KVA
  • AC: Full
  • Year Built: 2020
  • Builder: FOUNTAINE PAJOT
  • 1 x wakeboard
  • 1 x adults monoski
  • 1 x adults waterski
  • 1 x inflatable couch for 3 pax
  • 1 x water carpet
  • 1 x kitesurf
  • 2 x inflatable tubes
  • 2 x pro fishing gears
  • 2 x seabobs
  • 2 x kayaks
  • 2 x SUP
  • 4 x big inflatable donuts
  • 1 x hairdryer
  • 1 x iron
  • Washing machine/ dryer (light laundry)
  • Bathrobes
  • 1 x big TV screen in the saloon
  • 4 pillows for each bed
  • Toddler's life vests
  • Shampoo, shower gel, conditioner, body milk, hand soap
  • WIFI Unlimited with very strong signal.

Accommodations

One master cabin with queen size bed, 3 double cabins with queen size bed all with private facilities

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ALOIA 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.

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                                                                                                                                              

 

 

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