ADARA NEXT
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 4 |
| Length | 60 Ft / 18.3 m |
| Beam | 33.5 Ft / 10.24 m |
| Draft | 5.2 Ft / 1.59 m |
| Builder | Sunreef Yachts |
| Built - Refit: | 2025 |
| Cruising Speed | 7.5 knots (nautical miles per hour) |
| Dinghy | Zar 49SL |
| Dinghy HP | 90 HP |
| Paddle Boards | 2 |
| Double Kayaks | 1 |
| Adult Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Tender: Zar 49SL with 90hp engine
Jobe Wakeboards (1)
Jobe towing ring for 1 and 3 seaters
Jobe Paddle Board (2)
Seabob F5S (2)
Water ski
Inflatable canoe for 2 person
Snorkel gear
Fishing gear
All particulars are given in good faith and are believed to be correct but cannot be guaranteed
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: Velin Velikov
Velin Velikov is an experienced chef with over 25 years in fine dining, known for his technical precision and consistency. He has worked in demanding kitchens, including Michelin-starred restaurants, refining his skills at the highest level.
His culinary style blends Mediterranean and international influences, with a focus on balance, clean flavors, and seasonal ingredients. Having previous experience working on luxury yachts, he is well adapted to high-pressure, dynamic environments and understands the standards of hospitality at sea.
Professional, adaptable, and detail-oriented, he brings strong leadership and high standards to every kitchen he leads. Driven by passion and a constant pursuit of excellence, he creates refined and memorable culinary experiences.
Stewardess: Elisavet Vathioti
Elisavet is a 27-year-old stewardess with a strong background in hospitality and extensive experience in restaurants and guest-focused environments. Having previously worked in the yachting industry, she understands the high standards, professionalism, and attention to detail required on board.
Her hospitality experience has helped her develop excellent communication and service skills, along with a natural ability to anticipate guests’ needs and create a warm and welcoming atmosphere. Friendly, hardworking, and adaptable, Elizabeth works well as part of a team and always approaches her role with a positive attitude.
A native Greek speaker, Elisavet is also fluent in English and has a basic knowledge of German.
First Mate: Maria Mehmed
Maria, born in 1998 in Bulgaria, has a strong passion for the sea and a clear commitment to building a career in the yachting industry. She holds a sailing license and made the transition to yachting after gaining valuable experience ashore in the hospitality sector, working as a receptionist, accountant, and waitress.
She brings excellent customer service skills, a professional and friendly attitude, and takes pride in delivering a high standard of guest care at all times. Maria is a reliable and motivated team player who is comfortable working on board, understands yacht operations, and approaches her duties with a strong work ethic and a positive mindset. She is eager to continue learning, develop her deck skills, and progress within the industry.
Maria speaks Bulgarian, Greek, and English fluently, with conversational Turkish and basic French.
Previous Yacht: Above & Beyond
Daily Morning & Base Selections
Refreshments: Freshly squeezed seasonal juices, immunity-boosting ginger shots, and bespoke fruit smoothies.
The Baker's Basket: Warm sourdough, golden croissants, and traditional handmade Greek pies.
Fresh Market: Vibrant platters of seasonal fruits and sun-ripened Mediterranean berries.
Mediterranean Deli & Dairy: Premium cold cuts (Prosciutto di Parma, Bresaola), artisanal aged Greek cheeses (Graviera, Manouri), assorted raw nuts, dried fruits, and authentic strained yogurt with wild thyme honey.
Healthy Bowls: Homemade toasted granola, organic seeds, nuts, and chia puddings with coconut milk.
Day 1
Breakfast Feature
Shakshuka 'Verde', poached eggs in a vibrant green sauce of spinach, leeks, and garden herbs, garnished with marinated goat cheese and toasted pine nuts.
Lunch
Panzanella, tomato & bread salad with fresh oregano and feta.
Zucchini Fritters, crispy golden fritters served with a smooth salsify purée.
Sea Bass Fillet, accompanied by lemon-herb quinoa and charred broccolini.
Lemon Meringue Pie, with sweet honeycomb.
Afternoon Snack
Artisanal Cheese & Charcuterie Board with fig jam and assorted crackers.
Dinner
Burrata, with heirloom tomatoes, edamame, basil, and pistachio.
Tuna Tartare, with wasabi soya dressing, smoked egg yolk, avocado, and jalapeño salsa.
Beef Fillet, served with cheese-potato mousseline, asparagus, and red wine jus.
Dark Chocolate Tart, balanced with sea salt and rich caramel.
Day 2
Breakfast Feature
Signature Avocado Toast, served with poached eggs, tahini dressing, kale pesto, and semi-dried tomatoes.
Lunch
Classic Caesar Salad, with Romaine lettuce, croutons, and Grana Padano.
Crispy Calamari, golden fried rings served with smoked paprika aioli.
Mediterranean Shrimps, sautéed with tomatoes, orange, and capers.
Baked Rice Pudding, infused with orange and traditional Greek mastiha.
Afternoon Snack
Freshly baked scones with clotted cream and strawberry preserve.
Dinner
Smoked Eggplant Salad, with cheese mousse and basil.
Pan-Seared Scallops, served with classic Beurre Blanc and sweet pea puree.
USDA Prime Beef Ribeye, served grilled with authentic Argentine Chimichurri sauce.
Classic Crème Brûlée, with fresh vanilla bean.
Day 3
Breakfast Feature
Truffled Mushroom Omelet, a light and airy soft-cooked omelet with sautéed wild forest mushrooms and melted Brie de Meaux.
Lunch
Arugula & Parmesan Salad, with salt flower and premium olive oil.
Santorini Tomato Keftedes, traditional tomato fritters with homemade tzatziki.
Fresh Catch of the Day (Fagri), whole baked fish served with Mediterranean herb-roasted potatoes and lemon-oil emulsion.
Elderflower Panna Cotta, served with seasonal fruit.
Afternoon Snack
Mini Caprese skewers with a balsamic glaze reduction.
Dinner
Cherry Tomatoes, with goat cheese and basil pesto.
Grilled Squid, served with a lime-coriander dressing and shaved fennel salad.
Slow-Cooked Lamb Shank, served with bulgur risotto, spinach, anchovies, and sheep milk labneh.
House-Made Carrot Cake, layered with spiced cream.
Day 4
Breakfast Feature
Turkish-Style Poached Eggs, nestled in garlic-infused Greek yogurt, drizzled with warm Aleppo pepper butter, topped with Feta.
Lunch
Baby Spinach Salad with feta, dill, and spring onion.
Baba Ganoush, with zaatar and toasted pita bread.
Orata al Cartoccio, baked in parchment with garlic, cherry tomatoes, olives, walnuts, potatoes, lemon, and thyme.
White Chocolate & Strawberry Mousse, topped with fresh blueberries.
Afternoon Snack
Assorted fruit tarts and iced matcha lattes.
Dinner
Finely Chopped Tomato & Walnut Salad, with pomegranate molasses and sumac.
Pesce Crudo, with lemon puree, wasabi mayo, and basil.
Duck Breast, accompanied by a rich port wine reduction and parsnip puree.
Yuzu Chocolate Cheesecake, accompanied by a mixed berry compote.
Day 5
Breakfast Feature
Pain Perdu, caramelized thick-cut brioche infused with Bourbon vanilla, served with flame-grilled peaches and mascarpone whip.
Lunch
Beetroot & Orange Salad, with yogurt and asparagus.
Roasted Cauliflower, served with chickpea puree, lemon yogurt, almond crumble, and kale.
Sole cooked Meunière style, accompanied by a spicy tomato broth, leeks, and white bean stew.
Modern Baklava, with pumpkin seeds, caramelized white chocolate, and yogurt-mastiha mousse.
Afternoon Snack
Applewood-smoked mixed nuts and savory Parmesan shortbreads.
Dinner
Greek Salad (Horiatiki), with barrel-aged feta, Kalamata olives, and carob rusks.
Slow-Cooked Octopus, with Salsa Verde, pickled carrots, garlic, and semi-dried tomatoes.
Iberico Pork Neck – Served with roasted sweet potatoes, charred padron peppers, and a sweet Pedro Ximénez glaze.
Hot Chocolate Fudge Cake, paired with vanilla ice cream.
Day 6
Breakfast Feature
Classic Eggs Benedict, poached eggs with precision-cooked Hollandaise over toasted brioche.
Lunch
Asian Rice Noodle Salad, with shrimp and black sesame.
Black Mussels, cooked with lemongrass, ginger, pearl barley, and fennel.
Corn-Fed Chicken, served with turmeric-cauliflower puree, zucchini, and a light lemon sauce.
Fresh Fruit Platter & Sorbet
Afternoon Snack
Smoked salmon blinis with crème fraîche and dill.
Dinner
Smoked Salmon Salad, with avocado, cucumber, and cottage cheese.
Pan-Fried Red Mullet, accompanied by a beluga lentil stew, cherry tomato confit, and saffron sauce.
Traditional Lamb Moussaka, baked to perfection, accompanied by a crisp cucumber and mint side salad.
Classic Tiramisu, with a hint of premium Amaretto.
Day 7
Breakfast Feature
Applewood smoked Salmon Bagel, with dill cream cheese, capers, and thinly sliced red onion.
Lunch
Quinoa & Roasted Pumpkin Salad, with toasted pumpkin seeds, baby spinach, and tahini-lemon dressing.
Glazed Root Vegetables, slow-roasted with honey, thyme, and sea salt.
Cod Fillet, pan-seared, served over creamy polenta with roasted cherry tomato confit.
Nougat Glacé, featuring mango, crunchy pecans, and frutti di bosco.
Afternoon Snack
Gourmet beef sliders with truffle fries.
Dinner
Grilled Peach & Prosciutto Salad, with stracciatella, fresh mint, and balsamic caviar.
Lobster Ravioli, with a light saffron bisque and crispy sage.
Veal Fillet, accompanied by truffle mashed potatoes, glazed baby carrots, and a rich peppercorn sauce.
Pistachio & Raspberry Tart, with white chocolate ganache and raspberry coulis.
High Season (July - August): EURO 45,000/week
Mid Season (June & September): EURO 40,500/week
Low Season (October - May): EURO 35,000/week
Plus expenses 6,5% VAT & APA 30%
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: Catamarans 80 ft, Motor yachts and power catamarans 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.