Overview

⮞ Guests (10)

⮞ Length (78.00 Ft)

⮞ Type (Cat)

⮞ Cabins (5)

⮞ King Beds (1)

⮞ Queen Beds (4)

⮞ Showers (5)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (NO)

⮞ Generator (Yes )

⮞ Year Buillt (2026)

Accomodations

⮞ 1 Owner's Cabin and 4 guests cabins, all with their private bathrooms. Galley down.

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Red Sea

⮞ Preffered Pickup : Athens, Greece

Specification

Price Details

⮞ Summer Greece Rates High Season (15 June - 15 September) EURO 90000/week + all exp Mid Season (1 May - 14 June & 16 September - 31 October) EURO 80000/week + all exp Low Season (1 November - 30 April) EURO 70000 + all exp + APA 25% + VAT 6,5% WINTER 2026/7 RED SEA - Based in El Gouna WINTER SEASON (October to March) Weekly rate EURO 70000 + APA 25% + VAT 14% Charters for less than a week are upon request and the weekly rate will be divided by 6. If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT. Relocation Fees: Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption. * Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.

Crew Profile

Captain: Vladimir Vangelov

Vladimir, is a highly experienced captain with thousand sailing miles on his career around Europe and most specifically major sailing destinations like Croatia, Greece, Montenegro, and Turkey. Vladimir at the age of 53, speaks fluent English and has extensive sailing experience gained from various races in sailing class F18 and regattas all over Europe and more specifically in Bulgaria, Romania, France, and Turkey. His profile includes skippering experience in various boat types both (monohulls and multihulls). Furthermore, his lovely personality and great interpersonal skills have enabled him to captain on a commercial motor yacht for the last three years based in the South of France. In the meanwhile, for the last five years has been working as a technical advisor for several dealers of Lagoon and Jeanneau, providing him with all the extra technical marine expertise needed to make your voyage the least stressful possible. On top of everything, his paternal experience being the dad of two lovely children make him also,the right captain for a family type sailing vacations.

Previous Yachts: Agata Blu, Aloia, Aloia 80


Chef: Panagiotis Koumoundouros

Winner of Greek Master Chef competition 2022, Panagiotis Koumoundouros is a dynamic and ambitious culinary professional with over a decade of experience in high-pressure kitchens across Greece and the UK. Since 2013, he has honed his expertise in both classical and contemporary cuisine, combining technical mastery with innovative approaches that push culinary boundaries. Known for leading by example, Panagiotis excels at inspiring teams while maintaining the highest standards of food quality and presentation. His deep understanding of the food industry and contemporary dining trends allows him to craft sophisticated, memorable experiences for guests. Driven by a passion for excellence, he seeks to elevate every dish and continuously refine his craft in environments that value creativity, dedication, and professional growth.

Chief Stewardess: Maria Eleni Episkopou

Maria Eleni is a positive, hardworking and guest-focused professional who is the Chief Stewardess onboard Alina, bringing hands-on experience in yacht preparation, interior detailing and high-level guest service. Known for her warm smile and can-do attitude, she takes great pride in creating a clean, welcoming and relaxed atmosphere onboard. Her experience includes managing interior and exterior cleaning, guest service, cabin setup and deck support, always ensuring the vessel is presented to the highest standard from bow to stern. With a strong background in hospitality and team coordination, Maria remains calm, efficient and highly attentive to guest needs at all times. Detail-oriented and service-driven, she enjoys creating memorable moments for guests and consistently goes the extra mile to exceed expectations.

Previous Yachts: Agata Blu, High Five

Stew: TBA

Deckhand: Konstantinos Kontoes

Konstantinos, born in 1993, brings a wealth of experience to the crew of Alina as a dedicated deckhand. Konstantinos holds a Captain's License for Open Sea Vessels and a Speed Boat Operator License (Greek, up to 24m), alongside basic training in Maritime Safety. Motivated and educated in shipping, Konstantinos possesses comprehensive skills in navigation, yacht operations, guest service, and cooking within maritime environments. He is pleasant, hard-working and enjoys life challenges. Fluent in English and Greek, and committed to professional growth, Konstantinos seeks opportunities to leverage his knowledge and contribute effectively to a dynamic team aboard Alina.

Previous Yacht: Aloia 80

Sample Menu

Breakfast 

Tea, coffee, fresh juices, smoothies, and different types of milk
Bread and toast, Greek yogurt, cereals, fresh fruits, honey, marmalades, spreads,
a variety of cheeses and cold cuts
Variety of eggs, tomatoes, cucumbers, avocados,
Pancakes, crepes, croissants,
Savory and sweet pies

Salads

 Beetroot salad with nuts, seasonal greens, and Greek yogurt mousse 
Quinoa salad with avocado, tomato, cucumber, and prawns
Greek Caesar salad with chicken “apaki”, graviera cheese, and anchovies dressing
Potato salad with smoked eel, red onions, and capers
Mixed green leaves with grape dressing, melon, “Arseniko” cheese, and hazelnut 
Ampelofasula beans salad with crispy goat cheese, fresh grated tomato, oregano, olive oil, and lemon dressing 
“Politiki” salad with a variety of fresh cabbage, peanut dressing, dry figs, goji berries, and celery 
Greek salad with carob bread, cherry tomatoes, cucumber, red onion, and feta cheese 

Appetizers

“Taramas”, fish roe and olive oil 
Seabream carpaccio with fresh herbs, bottarga, and olive oil
Variety of bruschetta 
Grilled courgette, aromatic oil, and feta cheese mousse 
Hummus with flatbread, and confit cherry tomatoes 
Greek saganaki cheese with tomato marmalade 
Beef tartare  with mayo, capers, and crispy potato chips 
Prawn “saganaki” with fresh tomato and feta cheese 
Fried calamari 
Cheese “loukoumades” 
Fried zucchini with yogurt sauce 

Main Courses

“Greek Pastitsio” (with a twist)—Paccheri pasta with braised ox cheeks, and béchamel foam
Fresh grilled fish with gremolata and romesco 
Greek traditional meatballs with tzatziki and fresh chips 
Crayfish orzo with bisque sauce 
Beef ragout lasagna with fresh tomato 
Grilled amberjack with burned baby gem, seasonal greens, and “avgolemono” 
Slow-cooked lamb shoulder with lemon mustard sauce and crispy baked potato 
Greek ratatouille (Briam) with baked feta cheese 
”Gemista”—stuffed tomatoes and peppers with rice and herbs 
“Pastitsada” - Rooster cooked in rich tomato sauce with bucatini pasta and graviera cheese 
Fresh grilled octopus with baby potato, fennel, and muhammara cream
Whole baked seabass cooked in salt crust with “ladolemono” sauce 
Chickpea  ragout with grilled cuttlefish and spinach 
Potato gnocchi with bolognese and Parmesan 
Whole roasted chicken with lemon sauce 

Desserts

White chocolate cremeux with tahini, vanilla crumble, and peach compote 
Tsoureki French toast with vanilla cream, salted caramel, and fresh fruit 
“Portokalopita” with vanilla ice cream 
Warm soft cookies with hazelnut ice cream 
Basque cannoli cheesecake with forest fruit compote 
Tiramisu 
Gelato and sorbet 
Greek traditional desserts ( galaktoboureko, Ekmek, Rizogalo etc)
Clafoutis with Cherie’s 
Brownies with vanilla ice cream 
Moelleux chocolate with icing sugar 
Warm “loukoumades” with honey and cinnamon