ALOIA 80

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YACHT TYPE: CATAMARANS

ALOIA 80

  • 70,000 / Week
  • 90,000 (High Weekly Price)
  • 70,000 (Low Weekly Price)
  • Summer Port: Greece
  • Speed: 13 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 1 King
  • 4 Queen
  • Pet-Friendly
  • Children-Friendly
  • Jacuzzi
  • JetSkis
  • Air Conditioning

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Description

Step aboard the NEW Fountaine Pajot 80 S/Y ALOIA 80 and experience the epitome of luxury in a catamaran. With its spacious flybridge offering an authentic ocean terrace and a forward cockpit with ample seating, this vessel is designed to provide the ultimate in relaxation and enjoyment. Whether you want to feel the thrill of sailing or simply unwind on the decadent lounges and sunbathing beds, S/Y ALOIA 80 has it all. Inside, you’ll find a strikingly modern and incredibly spacious interior that exudes comfort and luxury at every turn. The yacht boasts a total of five cabins, including a lavish owner’s suite, and four queen-sized cabins, all of which come with their own private bathrooms and a galley down. This ensures that every guest on board enjoys the utmost privacy and convenience. Outdoors, the flybridge and forward deck provide plenty of space for sunbathing and relaxation, allowing you to soak up the sun while enjoying breathtaking views of the ocean. The aft cockpit is perfect for socializing with friends and family, as well as indulging in alfresco dining experiences that will leave you craving more. Of course, no luxury experience is complete without a dedicated crew to cater to your every need. S/Y ALOIA 80 comes with a professional and attentive crew, including a captain, deck/stew, and chef, who are all eagerly waiting to spoil you and fufill your every wish. From exquisite cuisine to personalized itineraries, they will go above and beyond to ensure that your stay on board is nothing short of phenomenal. When you step on board S/Y ALOIA 80, you can expect a relaxing and luxurious environment that is tailor-made for distinguished guests like yourself. It is a true testament to style, elegance, and the art of sailing, offering an experience that you will cherish for a lifetime.

Specifications

  • Size: 80.00 Ft
  • Beam: 36.4
  • Draft: 6.9
  • Engine: 2 X Cummins QSB 6.7 550 HP 1 x Kohler 20Kw 1 x Fisher Panda 20 Kw
  • AC: Full
  • Year Built: 2024
  • Builder: Fountaine Pajot
  • Tender: Williams 520 with 230 HP engine
  • JET SKI SEA DOO SPARK (1)
  • FLITEBOARD AIR JET 90 MIN
  • 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) which scuba jet gear can be added to. make motorized
  • Life jackets (adults & kids)
  • Scuba jet (3) + kit
  • All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
  • Shower gel, shampoo, conditioner, body lotion (Apivita)
  • Hairdryer (3)
  • Iron (1)
  • Washing machine/ dryer (light laundry)
  • Bathrobes for each guest
  • Pillows (4 on each bed)
  • Barbecue
  • two wet bars (fore deck and fly bridge)
  • Jacuzzi on foredeck
  • Two side cockpits with opening wings,
  • A Beach Club that’s 100% overlooking the sea to make the most of the anchorages
  • Filtration System for Purified Water (mineral & sparkling water)
  • Wi-Fi
  • Printer
  • Laptop

Accommodations

One master cabin and four queen bed guest cabins all with private facilities

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ALOIA 80 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, croissants of different types, and fresh cakes

DAY 1

LUNCH
Smoked eggplant with feta cheese mousse
Stuffed cabbage with seafood mix and fresh herbs, sauce from almond milk, and caviar from passion fruit
Traditional Greek salad
Freshly grilled fish 
Mussels with fresh herbs 

DINNER
Kantaifi stuffed with Greek cheese, figs and raspberries sauce
Tricolor beetroot with fries and goat cheese
Stuffed turkey fillet with chicken mousse and mushroom mix
Armenovil ( semifreddo ice cream ) with chocolate and caramelized nuts

DAY 2

LUNCH 
Ricotta cheese with strawberry sauce
Mille-feuille Spanakopita salad
Lobster Pasta

DINNER
Canolli salty
Mix zucchini with burrata mozzarella
Pork fillet with fresh cous cous from cauliflower and salsa from pork broth
Orangepie with fresh ice cream

DAY 3

LUNCH
Steak tartare with brioche bread
Baby gem lettuce with blue cheese and pear
Bavette Steak with café de Pari sauce

DINNER
Macaron with fresh fish
Kinoa salad, fresh mint, fresh orange jam, and mousse from goat cheese
Sea bass with fresh Greek Horta and lemon sauce
Lemon tart

DAY 4

LUNCH 
Saint-Jacques carpacio
Traditional Creta Dakos salad
Squid with fava capers berries, and fresh herbs sauce 

DINNER
Eggplant fried with tomato sauce
Salad rocket with artichokes, flakes of parmesan, and black garlic dressing
Rossini fillet with black truffle
Porn star Martini desert

DAY 5 

LUNCH 
Ceviche sea bream with Lecce de tigre and kumquat
Horta with chickpeas and katiki cheese
Fish fillet stuffed with fish mousse and vegetable puree 

DINNER
Tart with peas and lemon gel
Legume salad with apricot and hazelnut
Lamb chops with fried polenta
Pavlova with white chocolate mousse and forest fruit 

DAY 6 

LUNCH 
Canolli avocado with fresh shrimp
Nicoise salad
Tuna tataki with vegetable spaghetti

DINNER
Asparagus Mosaic with nori
Ceasars salad
Chicken breast fricassee

DAY 7

LUNCH
Arancini mussels with cuttlefish ink
Octopus salad
Sea bream fillet with parsnips pure and chips 

DINNER
Crispy Nori with crayfish
Mesclan with fresh cherry, yogurt and cucumber ice cream
Cacio pepper risotto with red shrimp
Panacota with berries sauce

 

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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