ALEGRIA
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 46 Ft / 14.1 m |
| Beam | 25.2 Ft / 7.7 m |
| Draft | 4.2 Ft / 1.28 m |
| Builder | Fountaine Pajot |
| Built - Refit: | 2021 |
| Cruising Speed | 7 knots (nautical miles per hour) |
| Dinghy | Highfield Ocean Master 350 |
| Dinghy HP | 30 |
| Paddle Boards | 2 |
| Double Kayaks | 1 |
| Wakeboards | 1 |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | 1 |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
> DRINKS
Detox boosting smoothies with seasonal fruits,
plant milk or Greek yogurt,
healthy fats Ω3,
superfood powders such as acai and matcha.
Selection of local Greek herbs as hot or cold “tea”, such as sage, dictamus, mint.
Coffees and chocolates of your wish.
Milk: coconut, almond, soya, cow, goat.
> BREAKFAST
INTERNATIONAL COMFORT
Oatmeal with dried fruits and nut butter.
Pancakes, crepes, cakes.
Avocado toast.
Eggs: poached, scramble, omelette.
Platter of cold cuts from local Deli.
Platter of fresh fruits.
Dried fruits and nuts. Variety of Breads
Spreads & Jams: Berries , fig, apricot, kiwi, quince, orange, lemon, apple.
Chocolate praline, tahini sesame paste, almond paste.
> LOCAL DELICACIES
Traditional, goat or sheep, Greek yogurt with honey and walnuts.
Eggs or fried eggbread with fresh tomato and feta cheese.
Dried wholegrain bread with Kalamata olive paste and local creamy cheese.
“Kalamata” Olives.
> DAY 1
LUNCH
Green string beans with mustard dressing.
Grilled paprika sardines fillets with tabule salad.
DINNER
Gazpacho soup.
Three variety of wild,mountainous mushrooms risotto.
> DAY 2
LUNCH
Endives or radishes.
Lamb with rosemary thyme sauce and potato salad with caper and fresh onions.
DINNER
Green salad.
Handmade traditional pie, zucchini leek feta cheese.
> DAY 3
LUNCH
Hummus with pomegranates.
Stuffed eggplants.
DINNER
Chicken carry with mashed ginger pumpkin and rustic black rice.
> DAY 4
LUNCH
Salicorne
Stuffed squid with backwheat, goji berry and pine nuts.
DINNER
Quinoa salad with shrimps and mango.
> DAY 5
LUNCH
Bruschetta Guacamole and black eye beans salad with smoked fish, golden samphire and orange dressing.
Fresh fish grilled.
DINNER
Dakos (fresh tomatoes, Kalamata Olives, feta cheese)
Zuccini and meat balls with yogurt dressing.
> DAY 6
LUNCH
Green salad with handmade sproutings and avocado.
Handmade traditional pie milky couscous with herbs.
DINNER
Smoked eggplant salad and beetroot tzatziki.
Barbeque, beef steak.
> DAY 7
LUNCH
Saganaki, fried golden crust local cheese and marmalade.
Creamy cheese wild mushrooms filled eggs.
Green beans with fresh tomato sauce and feta cheese.
DINNER
Traditional pasta with “Syglino”, dried tomatoes and basil pesto.
> DESSERTS
Traditional pies, lemon, orange, walnuts, watermelon.
Chocolate biscuits mosaic.
Lemon yogurt crème with Mastic and spearmint.
Pineapple or mango coconut chia pudding.