AMANTE

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YACHT TYPE: CATAMARANS

AMANTE

  • 16,000 / Week
  • 20,000 (High Weekly Price)
  • 16,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 10 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 Queen
  • 3 Double
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Description

If you’re dreaming of a sailing holiday in Greece, Amante by Fountaine Pajot may be the perfect choice for you. This stunning luxury catamaran offers ample space, comfort, and plenty of amenities to help you enjoy your time on the water to the fullest. One of the key features of AMANTE is its spacious and well-designed interior. The boat has four guest cabins, each with its own en-suite bathroom with separate shower, making it perfect for larger groups or families. The cabins are also air-conditioned, so you can stay cool and comfortable even on the hottest days. The living areas on AMANTE are equally luxurious. The boat features a spacious salon with plenty of seating, as well as a fully equipped kitchen and a dining area. There’s also a unique “sky lounge” on the top deck, which offers stunning 360-degree views of the surrounding scenery. Of course, the real draw of any sailing holiday is the chance to explore the beautiful coastline and islands of Greece. AMANTE is an absolute pleasure to sail, with its smooth handling, excellent stability, and fast cruising speeds. The boat also comes equipped with all the necessary safety equipment, as well as a variety of water sports equipment such as seabob F5S, Scubajet and stand-up paddleboards, so you can easily anchor and explore secluded bays and coves along the way. AMANTE is an exceptional choice for anyone dreaming of a luxurious, comfortable, and unforgettable sailing holiday in Greece. So why not start planning your trip today?

Specifications

  • Size: 51.00 Ft
  • Beam: 26
  • Draft: 5.18
  • Engine: 2 x Volvo Penta DO2 75 HP 1 x Cummins Onan 13.5 KW
  • AC: Full
  • Year Built: 2023
  • Builder: Fountaine Pajot
  • T/T Highfield 360 GT 30hp
  • Seabob F5S (1)
  • Scuba jet pro (1)
  • SUP (2)
  • Fishing gear
  • Inflatable towable water toys
  • Snorkeling gear
  • All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
  • Washing/ Dryer machine (light laundry)
  • Bose audio systems
  • TV screen 32'' multimedia
  • Nespresso machine
  • Ice maker
  • Wine Cooler
  • Hairdryer (4)
  • Shampoo, Conditioner, Shower Gel, Body Lotion (Molton Brown)
  • Pillows per cabin (4)
  • Exterior Comfort:
  • Flybridge & foredeck sun lounger
  • Hydraulic tender platform
  • Large cockpit table
  • Gas plancha
  • Underwater lighting
  • Solar panel 2000W
  • Hot deck shower
  • Wi Fi
  • Printer
  • Laptop

Accommodations

All Cabins have freshwater electric large WC
Maestro cabin with queen-size bed (160 x 200), TV screen 32” multimedia, separate shower & WC.
A/C, Cabin fans,
USB charges in each cabin

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AMANTE 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.

Breakfast

Juices: Orange juice, pomegrane juice, mango smoothie, redfruit smoothie
Milk : Regular, Low Fat, Oat milk, Soy Milk, Coconut milk.
Cereals: normal, chocolate, oats.
Spreads and jams: homemade  peach by grandma Tsambika, apricot, strawberry, chocolate, nutella, maple syrop
and tahini.
Fresh fruits: oranges, red grapefruits, grapes, mango, pineapple, melon, watermelon, passion fruit.
Dried fruits: dried apricots, dried plums, dried red berries, goji berries.
Dried nuts: walnuts, nuts, hazelnuts
Assortment of cheeses: Gouda, Emmental, Parmesan, Edam, graviera from Naxos, feta, xynotyri ( soft cheese from Creta )
Assortment of dried meat: smoked hum, salami, italian mortadella, prosciutto crudo,
Assortment of eggs: sunny side up, boiled, fried, poached, omelets, scramble and kayiana ( Greek traditional
recepie).
From the pan: Sausages, bacon, mushrooms
Fruit salad
Pancakes/Crepes/ French Toast/ Croissants  

DAY 01

Lunch

Cretan salad with dakos, fresh cherry tomatoes, olives, kritamo, feta cheese, fresh onion, and parsley.
Octapus carpaccio
Shrimps sauteed in garlic, kritamo, lemon and white wine, served on top of fish roe. 

Dinner

Salad with baby spinach, thin slices of mango, colorful red bell pepper, pomegranate seeds, cucumber, marinated in homemade vinaigrette sauce, chia seeds, and mint leaves.
Potato blinis with aromatized cream cheese and smoked salmon
Roasted or grilled fresh fish with quinoa and vegetables.

DAY 02

Lunch

Green salad with melon, prosciutto, and avocado sauce.
Spring rolls with chicken and vegetables served with a sweet and sour sauce.
Creamy rigatoni with smoked salmon, butter, dill, lime juice and vodka.

Dinner

Green salad with beetroots, caramelized nuts, and Roquefort stuffed figs.
Stuffed mushrooms in the oven with feta cheese.
Beef tagliata with marinated asparagus and baby carrots.

DAY 03

Lunch

Greek salad.
Zucchini balls with yogurt sauce.
Gemista: traditional recipe served with homemade tzatziki sauce.

Dinner

Mesclun and iceberg salad with marinated shrimps, smoked salmon, vinaigrette sauce and black sesame seeds.
Fish tartar with mixed fruits and vegetables.
Shrimps in the pan with chickpeas, garlic, and fish roe.

DAY 04

Lunch

Beetroot salad with yogurt, green apple, garlic, and caramelized nuts.
Fava with caramelized onions and caper
Tenderloin with onions and pomegranate sauce served with wild rice.

Dinner

Traditional Aubergine salad.
Homemade tzatziki served with pita bread.
Stuffed zucchini with minced meat and rice in egg and lemon sauce.

DAY 05

Lunch

Beluga lentil salad with a mix of vegetables and smoked mackerel.
Aegean seafood pan with steamed mussels, clams, scallops, prawns, and octopus Risotto with a variety of seafood and saffron.

Dinner

Mesclan salad with strawberries, volaki cheese from Andros, caramelized nuts, and strawberry sauce.
Sauté mushrooms in garlic and rosemary.
Stuffed meatballs with feta cheese in the oven with baked potatoes.

DAY 06

Lunch

Fresh salad with arugula, fried fruits, nuts and balsamic cream.
Traditional recipe of Mussels saganaki.
Linguini with shrimp and fresh tomato sauce.

Dinner

Valeriana salad with feta cream, cherry tomatoes, basil, olive oil and white balsamic.
Bruschetta with marinated anchovies and fish roe.
Croaker fillet in meuniere sauce with aromatized Greek white tarhana.

DAY 07

Lunch

Potato salad with mushroom sauce and prosciutto.
Hummus served with pita bread.
Risotto with a variety of mushrooms, parmesan cheese and truffle oil.

Dinner

Tabbouleh salad with thinly sliced vegetables, feta cheese, spearmint, and vinaigrette sauce.
Fried feta cheese with honey and sesame seeds.
Lamb with garlic in the oven served with lemonated potatoes.

DESSERTS

Cheesecake with handmade strawberry marmalade.
Tiramisu.
Traditional loukoumades with honey and nuts, or with praline.
Pavlova with whipped cream, strawberry sauce, and fresh fruits.
Banana cake with Toblerone.
Pana cotta with handmade marmalade.
Variety of Greek syropy sweets served with ice cream.
Chocolate cake with ice cream.
Apple crumple.

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