OTHER TOYS Tender: Zar 49SL with 90hp engine
Jobe Wakeboards (1)
Jobe towing ring for 1 and 3 seaters
Sets for Snorkeling
Fishing Rod
Fishing Gear
Jobe Paddle Board (2)
Seabob F5S (2)
Water ski
Inflatable canoe for 2 person
Board games- backgammon, cards
CREW PROFILE
Stanislav Petkov
Armando Mara
Captain: Stanislav Petkov
Captain Stan, born in 1973, has been sailing already since his early childhood years. He started as a 7-year-old boy to sail optimists, lasers and also to windsurf. By the age of 20, he had already embraced the role of a skipper and racer. Over the years he has sailed in many seas calling them his home such as the Black sea, the Mediterranean Sea, the Caribbean, and also several Atlantic crossings! He has worked for private and charter, sailing and motor yachts, able to gain experience with owners, customers, in yacht management and team organization. He is kind, calm and very responsible, and hard-working. He tries to live up to his client’s expectations in every way, providing them safety, care, and full attention during their cruise of a lifetime! He speaks Bulgarian and English. With Captain Stan at the helm, your sailing experience is bound to be an unforgettable adventure.
Chef: Armando Mara
Armando is an experienced chef with a deep passion for culinary arts, which began in his grandmother's kitchen. His formal education at the Don Bosco Institute in Rome further refined his technical and practical cooking skills. Over the years, he has held various leadership roles in the kitchen which, among cooking, also included managing kitchen operations, developing seasonal menus, and contributing to innovative dish creations. With a strong background in coordinating staff, menu planning, and ensuring high quality standards, Armando excels in fast-paced, high-pressure environments. His leadership abilities extend to training and developing teams while maintaining a collaborative atmosphere and excellent team spirit. In addition to his culinary expertise, Armando has a deep love for music, playing guitar and DJing, which sparks his creativity and provides an outlet for personal expression. This season, Armando will be the chef on board the catamaran Adara Next, where he looks forward to bringing his passion for cooking to a new and exciting setting.
Stew:TBA
Deckhand: TBA
ADDITIONAL INFORMATION
No extra accommodation information available.
SAMPLE MENU
Breakfast/Morning Fresh Start
*Eggs Benedict English muffin, zucchini squash pancake
Eggs Benedict with Hollandaise sauce
French toast pared with eggs and sausage
Eda’s Turkish meneman
Avocado Toast/ Avocado cheesy toast
Crusty sourdough slices with smashed avocado, feta & pumpkin seeds
Selection of homemade yogurt, nutritious smoothies, tea, fresh seasonal fruits, juice and coffee
Apple pie
Fresh baked croissants with selection of cheese, ham, salmon and vegetables
(*Eggs prepared to your preference)
Brunch
Shaksuka with toasted pita bread
Bagel with smoked salmon, avocado and rocket
Vegetable omelet with goat cheese
Eggs Royale with smoked trout and saffron hollandaise
Warm brioche with almond butter and fig jam
Eggs Rancheros with black beans, avocado and feta
Chicken breast salad with pomegranate and orange dressing
Sourdough toast with ricotta and honey grilled and marinated seasonal vegetables with parmesan Croissant sandwich with ham, gruyere, and Dijon mustard. Lentil and roasted bell pepper salad
Scrambled eggs with truffle and pecorino on toast
Focaccia with mortadella, pistachios and Stracciatella
Octopus and potato salad with lemon zest
Mushroom and gruyere omelet with crispy prosciutto
Burrata and heirloom tomato bruschetta
Savory pastry with spinach and feta
Chicken club sandwich with crispy and lime mayo
Whole grain bruschetta with hummus and cherry tomatoes
Baked feta with peppers and olives
Panzanella
Neapolitan / Apulian frisella
Lunch
Gazpacho with bread croutons
Risotto with seafood and saffron
Grilled prawns with lime citronette
Grilled chicken salad with avocado, cherry tomatoes and lemon vinaigrette
Fennel, orange and almond salad
Octopus salad with potatoes and Taggiasca olives
Light eggplant parmigiana
Seafood salad
Tuna tartare with avocado and soy sauce
Lemon and prawn risotto
Grilled vegetables with herb oil
Sliced beef with rocket, parmesan flakes and balsamic vinegar
Meatballs in tomato sauce
Pasta with basil pesto and toasted pine nuts
Grilled beef steak with rosemary potatoes
Beef tartare with red onion, capers and extra virgin olive oil
Marinated chicken skewers with tomato salad
Roman – style beef strips
Poke bowl with tuna and avocado
Mixed salad with dried fruit and brie
Tuna tataki filet with goat cheese spread ad Tropea red onion
Sliced beef with arugula and parmesan
Florentine steak with salad
Florentin steak with salad
Toasted bread with speck, brie, figs and nuts
Vegetable couscous
Linguine with clams and lime
Peppata di cozze alla tarantina
Appetizers
Bruschetta with tomato, basil and Apulian burrata
Beef carpaccio with parmesan flakes
Beef tartare with lime and capers
Guacamole with nachos
Salmon tartare with avocado and red beet
Mini Quiche Lorraine
Shrimp and Lime Ceviche
Smoked Salmon with Goat Cheese
Hummus with Crispy Vegetables
Meatballs Meat or Chicken with Tzatziki Sauce
Grilled Chicken Bites with BBQ Sauce
Crostini with Olive Pate and Robiola
Ham and Melon
Roman Suppli
Ham rolls with fresh cheese
Caponata
Zucchini rolls with goat cheese and walnuts
Dinner
Lemon chicken escalopes with vegetables and baked potatoes
Lemon risotto with red prawns
Risotto alla Milanese with ragu
Mushroom risotto
Moussaka (eggplant and minced meat from Greek cuisine, covered with a generous layer of bechamel sauce)
Grilled pork fillet with creamy potatoes
Oven baked ribs with tzatziki cream
Beef fillet with fennel and orange salad
Mezzemaniche pasta with Armando wheat in carbonara sauce
Pasta with cream of peppers, robiola and sweet crispy bacon
Grilled entrecote with rosemary
Barbecue ribs with coleslaw and creamy smashed potatoes
Chicken curry
Grilled steak with chimichurri
Baked sea bass with lemon and herbs
Baked salmon fillet with aromantic herbs
Baked sea bass fillet
Gnocchi with pistachio / basil pest
Lasagna alla Bolognese
Cream of carrot and ginger soup sausage
Snack/finger food
Olive ascolane
Chicken nuggets with various sauces
Battered shrimps
Hummus and Crudites vegetables
Vegetable omelette
Canadine with raw ham and melon
Vegetable chips
Stuffed focaccia from Bari
Pizzette Margherita
Burgers
Classic cheeseburger
Beef burger with melted cheddar cheese, lettuce, tomato and mayo, BBQ burger
Beef burger with BBQ sauce, caramelize onion, cheddar cheese and crispy bacon
Chicken Caesar burger
Grilled chicken burger with Caesar dressing, romaine lettuce and grated parmesan cheese
Veggie burger
Vegetarian burger with black beans, quinoa, grilled vegetables and vegan mayo
Bacon and egg burger
Beef burger with crispy bacon, fried egg, cheddar cheese and ketchup
Beef burger with sauteed mushrooms, melted Swiss cheese and mayo
Avocado burger
Chicken or beef burger with fresh avocado, tomato, lettuce and lime mayo
Chicken or beef burger with fresh mozzarella, tomato, basil and pesto
Tex-Mex burger
Beef burger with guakamonle, corn salad, caramelized onion and cheddar cheese
Crispy Chicken burger
Crispy fried chicken burger with lettuce, tomato and ranch dressing
Grilled tuna burger burger with avocado, red onion and aioli
Pulled pork bun cooked with BBQ sauce, coleslaw and pickles
Lamb burger
Lamb burger with tzatziki, red onion and lettuce, pita bun
Beef burger with smoked pastrami, Swiss cheese and mustard
Buffalo Chicken burger
Salmon Burger
Grilled salmon burger with lemon sauce, cucumber and lettuce
Dessert
Ice cream with berries coulis or honey and almond crunch
Fior di latte ice cream with berries and caramel
Ice cream sundae – ice cream served with toppings of your choice such as hot chocolate, fresh fruit, chopped hazelnuts and whipped cream
2025 Rates
High Season (July - August): EURO 45,000/week
Mid Season (June & September): EURO 40,500/week
Low Season (October - May): EURO 30,000/week
+ Plus expenses 6,5% VAT & APA 30%
The yacht is a new building - construction is completed and is en. route to Greece - non professional photos available, if required
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.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.