Overview

⮞ Guests (8)

⮞ Length (70.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

⮞ Queen Beds (4)

⮞ Showers (4)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (2 x 22,5 KvA)

⮞ Year Buillt (2022)

Accomodations

⮞ 4 Queen cabins all with private facilities with TV
Shower gel, shampoo, conditioner (Molton Brown)

Locations

⮞ Summer Port : Greece

⮞ Winter Port : Greece

⮞ Preffered Pickup : Athens, Greece

Specification

Price Details

⮞ High Season (June 15th - Sept 15th): €69 000 Mid Season (May 1st - June 14th and Sept 16th - Oct 31st): €59 000 Low Season (rest months): €49 000 + Plus expenses 6,5% VAT & APA 30% Free Wi-Fi Charters for less than a week are only available upon request and the weekly rate is 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: * Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.

Crew Profile

Captain: Bozhidar Aleksov

Born in 1974 on the northern shores of the Black Sea, Captain Bozhidar “Bozi” Aleksov has carried a lifelong bond with the sea. His maritime journey began at an early age and has evolved into a distinguished career spanning decades. With extensive experience as a steward and deckhand on various cruise ships and a solid technical background working across multiple shipyards, Bozi has developed exceptional expertise in vessel operations, maintenance, and guest service. Transitioning into the charter industry, Bozi steadily advanced through the ranks—from deckhand to first mate, and eventually to skipper of smaller vessels. For the past three years, he has been an integral part of M/Y Alteya, the luxurious power catamaran where he has truly become the heart of the yacht. His meticulous care, dedication to safety, and warm hospitality have earned him the admiration of both guests and crew alike. Now, as he officially takes the helm, it feels only natural—an exciting new chapter built on years of skill, passion, and commitment.
Renowned for his approachable and engaging personality, Captain Bozi ensures that every guest enjoys a seamless and memorable experience on board. His deep knowledge of the sailing areas, combined with his adaptability and cultural awareness, allows him to craft journeys that are both safe and unforgettable. Fluent in Bulgarian, English, Russian, and Greek, Bozi connects effortlessly with guests from all corners of the world—making each voyage feel like a home away from home. Under his capable leadership, guests of Alteya can expect not only smooth sailing, but also heartfelt hospitality and lasting memories.

Chef: Noris Kasparian

Chef Noris Kasparian, the esteemed culinary mastermind aboard Alteya, brings a wealth of experience and a passion for gastronomy to the galley. With over a decade of culinary expertise, Noris embodies a steadfast commitment to excellence, continuously refining his skills and pushing the boundaries of his culinary craft. Proficient in various cuisines, including the intricate art of molecular gastronomy, Noris honed his talents in prestigious kitchens spanning Bulgaria and Italy. His culinary prowess has garnered him accolades, such as achieving the second-place ranking as Bulgaria's best chef in 2021 and earning first place for the best pasta dish, showcasing his exceptional talent and artistry in the kitchen. Fluent in English, German, Bulgarian, and Russian, Noris's multicultural background enriches his culinary repertoire, allowing him to create diverse and innovative dishes that cater to a wide range of tastes and preferences. His meticulous attention to detail, unwavering work ethic, and unwavering integrity underscore his dedication to delivering unparalleled gastronomic experiences aboard Alteya. With Noris at the helm of the galley, guests on board Alteya can expect a culinary journey filled with creativity, flavor, and sophistication. His passion for gastronomy, coupled with his exceptional talent and dedication to excellence, ensures that every dining experience is a true culinary delight that delights the senses and leaves a lasting impression on all who come aboard.

Chief Stewardess: Pavlina Karastoyanova

With a diverse skill set and a dedication to exceptional service, Pavlina Karastoyanova excels in her role as the Chief Stewardess on board Alteya. Having completed studies in Food and Beverage service and holding certification as a massage therapist, Pavlina brings a unique blend of hospitality expertise and wellness offerings to the yacht. Fluent in English, Greek, and Bulgarian, Pavlina effortlessly communicates with guests from various backgrounds, ensuring a personalized and welcoming experience on board. Her ability to speak multiple languages enhances guest interactions and fosters a warm and inclusive atmosphere throughout their charter. Pavlina's professional demeanor, coupled with her always-present smile and pleasant disposition, creates a delightful environment for guests to relax and enjoy their time on Alteya. Her attention to detail and commitment to excellence in hospitality, combined with her expertise in massage therapy, cater to guests' comfort and well-being throughout their voyage. In her role as Chief Stewardess, Pavlina Karastoyanova demonstrates a strong work ethic, exceptional service skills, and a genuine passion for creating memorable experiences for guests on board Alteya. Her professionalism, warmth, and skill set make her an invaluable member of the crew, dedicated to exceeding guest expectations and ensuring a luxurious and enjoyable yacht charter experience.

Stewardess: TBA

Deckhand: Ilias Roditis

Ilias Roditis is a seasoned maritime professional with over 12 years of extensive experience in both sailing yachts and motorboats, specializing in yacht charter operations, technical maintenance, and top-tier customer service. As a disciplined and dedicated individual, Ilias is highly reliable, detail-oriented, and thrives in a team-oriented environment. With a solid foundation in sailing procedures, yacht preparation, and troubleshooting, Ilias possesses a wealth of knowledge and practical skills that he seamlessly applies to his role as a Deckhand on board Alteya. His ability to think quickly on his feet and effectively solve problems ensures that operations run smoothly and guests are provided with a seamless and enjoyable experience. Ilias's commitment to excellence is reflected in his meticulous attention to detail and his proactive approach to maintaining the yacht's impeccable standards. His strong communication skills and collaborative mindset make him an indispensable asset to the crew, fostering a harmonious and efficient working environment. With a passion for the sea and a proven track record of success in the yachting industry, Ilias Roditis embodies professionalism, expertise, and a genuine dedication to delivering exceptional service on board Alteya.

Sample Menu

 

On board Alteya, we want our guests to experience food as they would in a fine dining restaurant, while still feeling at home. We aim to deliver a Michelin-star experience, both in taste and presentation. From homemade breads and sourdough to exquisite desserts and handmade fresh pasta, and so much more, we bring the best produce from Greece and the highest-quality ingredients to your table throughout your stay with us. On board Alteya, you will be able to enjoy flavors from around the world, with a variety of cuisines, including molecular gastronomy.

 

For breakfast

Poached eggs with hollandaise, wasabi espuma, togarashi, gravlax, and a shrimp rillette  on top of homemade bread, micro greens

Poached eggs over pulled slow-cooked beef, pecorino hollandaise, pickled shallots, and brioche

American pancakes with balsamic strawberry jam, hazelnut ganache, fresh wild berries, and chocolate rocks

Poached eggs over Thai avocado cream with tom yum pickled celery, goat cheese espuma, cucumber ribbons, marinated radishes, and sourdough

French toast made with brioche, vanilla and white chocolate mousse, pistachio crumble, and spicy hibiscus and sour cherry jam

French omelet with porcini, truffle cream, Parmigiano Reggiano cream, crispy leaf salad, and toasted sourdough

Creamy scrambled eggs with mascarpone cheese, gravlax, marinated onions, and fresh herbs

Sourdough sandwich with jamon iberico, Stracciatella cheese, pesto with pistachio, confit cherry tomatoes, marinated red peppers, and arugula

Sandwich with marinated sous vide chicken, crispy bacon, Gouda cheese, Emmental cheese, pickled cucumbers with mustard seeds, lettuce, fresh tomatoes, and homemade Japanese mayonnaise with yuzu and miso

 

Chorizo ragu with red peppers, zucchini, eggplant, cherry tomatoes, sunny-side-up eggs, Greek feta, and basil oil 

Soups

Japanese dashi soup with kombu, katsobushi, nori, miso, duck leg, daikon, shitake, leeks, wakame, spicy chili oil, and enoki

Thai fish soup with coconut milk, shrimp bisque, kefir lime, lemon grass, ginger, red curry, tom yum paste, shrimp, local fish, leeks, mushrooms, carrots, and bamboo shoots 

Lamb shank soup with chickpeas, yellow curry, ginger, almond milk, mint, spinach, spring onion, herb oil, light lemon yogurt, and oriental spices

Gazpacho with tomatoes, strawberries, watermelon, red onion, cucumber, basil, sherry vinegar, goat cheese, feta cheese “ice-cream”, and basil foam

Starters

Scallops’ ceviche, pickled papaya, mango and pineapple chutney, kumquat sauce, lemongrass foam, orange gel, and edible flowers

King crab rillette, radishes, cucumber, mascarpone cheese, dill oil, sea bass sashimi, lime gel, pickled celery, green apple and coconut sorbet

Foie gras terrine with hibiscus and red peppercorns, pickled blackberries, raspberry chips, Sichuan and strawberry gel, and cherry and red wine sorbet

Lobster and salmon tortellini, lobster bisque, saffron and pickled carrot foam

Octopus carpaccio, black sesame seeds dashi and nori espuma, kimchi gel, octopus and kimchi ragu, daikon radish and celery root cream

Shrimp terrine, calamari chips, squid ink, tomato foam, feta cheese “ice-cream”, chili oil, cherry tomato confit and candied basil

Beef tartare, egg yolk confit gel, wasabi “ice-cream”, oyster  chips, pickled shallots, ponzu and miso vail,  and katsubushi and nori tartlet

 

Salads

Lobster and shrimp salad with pickled mango, baby gem lettuce, pineapple, chili, yuzu and kefir lime dressing, cucumber ribbons, raisins and spring onion

 

Cured duck breast in a blend of oriental spices, pickled beetroot, cherry gel, hazelnuts, micro greens, mustard, mizuna green, black berries, beetroot chips , and blueberry gastric foam

Heirloom tomatoes, cashew, cheese “ice-cream”, cucumber, marinated green cherry tomatoes, red pepper chips, micro greens, edible flowers, red onion gel, and pistachio crumble

Burrata espuma, basil and tomato water vail, tomato tartare, marinated red peppers, red pepper glaze, powdered tomato and basil oil  

Japanese marinate yellow fin tuna tartare, Thai avocado mousse, pickled shallots, daikon radish, wasabi greens, green apple gel, and cucumber ribbons

Calamari tagliatelle cooked in sous vide, shrimp espuma, fennel, and anchovies and capper foam

 

Main courses

Lobster tail, bisque custard with lobster, butternut squash cream with miso and maple syrup, pumpkin chips, pickled carrot, and orange bisque foam

Dover sole with scallop mousse sous vide, white asparagus espuma, and velouté made with mussels' broth  with herb oil and salmon caviar

Quail with chicken mousse, chicken and quail demi glace with dark chocolate, foie gras and cognac, blackberry cream and pickled strawberries

Lamb sirloin with goat cheese and spinach farce cooked on sous vide, lamb tartare in pie tie, lamb demiglace, wasabi and yuzu  hollandaise, and asparagus and mint

A modern version of Mousaka with pulled lamb croquette, smoked aubergine cream with miso, béchamel, crystal potato chips, and yoghurt and mascarpone cream

 

Gourmet fast food

A mix of Korean and Japanese fried chicken with a spicy and sweet Asian aioli

Black angus patty, marinated pulled pork, kimchi coleslaw, aged cheddar, homemade Japanese ketchup, and brioche bun

 

Crispy fish and chips made from Dover sole with a shrimp mousse inside and wasabi and lemongrass puree with tartar sauce 

 

Desserts

Yuzu lemon curd, mango and white chocolate mousse, caramelized pineapple, smoked meringue and coconut ice cream with orange gel and lemon crisp

Tiramisu in a different way, mascarpone and amaretto mousse with vanilla merengue mousse in a chocolate shell in the form of a coffee bean, mocha espuma, coffee gel, and cacao sponge

Lavender and goat yoghurt ice-cream, merengue honeycomb, melon and chamomile mousse, white chocolate and Earl Grey ganache with lemon and honey gel