Alexandra Ii

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

KING BEDS 1

QUEEN BEDS 3

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	4
Length	67 Ft / 20.5 m
Beam	32.3 Ft / 9.87 m
Draft	5.6 Ft / 1.71 m
Builder	Fountaine Pajot
Built - Refit:	2022 - No Refit Date Set
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

One master cabin with double bed (size between queen and king bed) and desk area, three queen bed guest cabins. All with private facilities. All cabins are with TV.

WATERSPORTS

Dinghy	Gala Atlantis A450L
Dinghy HP	60
Paddle Boards	2
Double Kayaks	Yes
Adult Water-skis	Yes
Kids Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Grand 420, 60 HP engine
Scubajet pro all-in-one kit (2)
SUP (2)
Kayak 2 seats (1)
Water Ski (adult and children)
Wakeboard (1)
Sea Scooter (2)
Snorkel Gear
Fishing Gear
Banana 2pax
Towable Bed 3pax
Donut

Board games: UNO, chess, backgammon, connect board game

*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

CREW PROFILE

Evan Hadjicostas

Alexandros Kaltouroumidis

Michael Argyros-Amerikanos

Henry Eilers

Captain: Evan Hadjicostas

Born in England in 1971, Evan spent most of his formative years in the vibrant city of Athens, Greece. With an extensive background in offshore sailing events dating back to 2001, Evan has evolved into an accomplished Offshore Sailing Instructor, steering various sailing vessels across the waters of Greece. His maritime journey includes captaining ships of diverse sizes, ranging from 38 feet to an impressive 147 feet.
Evan's sailing prowess extends to participation in esteemed events such as the World Championship, the Middle Sea, and the Aegean Rallies. Accumulating over 40,000 nautical miles of expertise, his sociable and talkative nature ensures that guests are in for an exceptional sailing experience.
A firm believer in the mantra "Safety first!" Evan combines his genuine love for the ocean with a deep passion for sailing. Beyond the helm, he finds joy in cooking and immersing himself in the water, showcasing a well-rounded affinity for maritime living.
Fluent in both Greek and English, Evan effortlessly communicates with guests, fostering an inclusive and enjoyable atmosphere on board. With Evan at the helm, guests can trust in his commitment to safety and his dedication to ensuring an unforgettable time navigating the seas.

Chef: Alexandros Kaltouroumidis

At the age of 32, Alexandros a self-motivated and results-driven culinary professional boasting a decade of diverse experience across hotels, restaurants, and catering. His remarkable journey includes the acquisition of two degrees, reflecting a steadfast commitment to success and a high level of motivation. With a chef's diploma from the prestigious Le Monde Institute of Culinary Arts and a bachelor's degree in Applied Science, Alexandros is dedicated to continual learning and professional advancement.
Notably, Alexandros has honed his culinary skills in Michelin-awarded restaurants, having worked in establishments with both one and three stars. This experience has contributed to his wealth of expertise in contemporary cuisine and hospitality services, highlighting his passion for exploring new business opportunities. Eager to embrace ongoing training challenges, he undertook the unique experience of working on a yacht, aiming to further broaden his knowledge in food service and catering. His overarching objective is to cater to diverse tastes and dietary needs, ensuring an unparalleled guest experience.
Specializing in Mediterranean cuisine, Alexandros brings a fresh, modern European perspective to his culinary creations. His unwavering commitment to delivering a delightful gastronomic experience is evident in his dedication to understanding and accommodating the distinct preferences of each guest.
Fluent in both Greek and English, Alexandros excels in effective communication, elevating the overall dining experience for a diverse array of guests. His culinary prowess, coupled with his passion for crafting memorable meals, positions him as an invaluable asset to any yachting journey..

Steward: Michael Argyros-Amerikanos

Born in Athens in 1997, Michael embarked on his professional journey after studying at the Department of Physical Education and Sports Science at Democritus University of Thraki, successfully graduating in 2019. Michael's yachting career commenced post-graduation, where he initially served as a deckhand on the Above & Beyond (Sunreef 80). His hands-on experience in this role positioned him perfectly for his current position on Alexandra II.
Known for his kindness, discretion, and keen attentiveness to guests' needs, Michael seamlessly transitioned to his steward role. His dedication to providing excellent service is evident in his approach, making every effort to ensure the comfort and satisfaction of those on board.
Fluent in both English (his native language) and Greek, Michael communicates effortlessly with guests, enhancing their overall experience and contributing to the welcoming atmosphere aboard Alexandra II. With a genuine commitment to hospitality, Michael is a valuable member of the crew dedicated to making every guest's journey enjoyable and memorable.

Previous yacht: Above & Beyond

Deckhand: Henry Eilers

Henry, born in Bulgaria in 2000 and a resident of Greece since 2014, is a unique blend of Belgian and Bulgarian heritage. Beyond being fluent in Bulgarian, Greek, and English, he impressively communicates in Spanish, Russian, and some French. Furthermore, Henry possesses a basic understanding of several other languages, including Arabic, Hebrew, German, Italian, Portuguese, Dutch/Flemish, among others. Driven by an ambitious goal, he aspires to become fluent in more than ten languages by the age of 30.
In November 2019, Henry completed his ICC and SRC training at Kalamaki Sailing School, marking the initiation of his career as a deckhand on various boats. Known for his pleasant demeanor, reliability, and strong work ethic, Henry consistently fosters a positive and enjoyable environment where everyone feels at ease.
His linguistic versatility and cultural adaptability make Henry an asset to any yachting experience. As a dedicated and hardworking individual, he contributes to creating seamless and memorable journeys for all on board.

YACHT DESCRIPTION
S/Y ALEXANDRA II is a newly built Alegria 67 built by Fountaine Pajot and offers all the comfort plus performance. Her massive fly bridge with two large sunbathing beds at the aft. The fly bridge offers a 360 degree view and makes and perfect atmosphere for cocktail time. Main deck offers two different seating areas. The fore deck is with a nice seating area next to the Jacuzzi. In the aft deck is where all the action happens, A large dining table for 8 persons with ample space. She sports a hydraulic bathing platform which is idea for watersports, sun bathing and even great place for yoga. Moving indoors a full size saloon area to relax place cards or watch a movie. The kitchen is located in the lower deck. Alexandra II accommodates 8 guests in one master cabin with desk area, full size bathroom (double sink) and two access points (one from inside the yacht and one from the foredeck jacuzzi area). One queen guest cabin with private bathroom and TV. Two queen bed guest cabins with private bathroom and accessed from aft deck area with TV.

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast

Variety of juices: orange juice, Apple juice, Pomegranate juice
Variety of milks: Milk, Soy Milk, Almond Milk, Oat milk, coconut milk
Spreads and jams: Strawberry, Apricot, Peach, Fig, Chocolate and hazelnut praline, Peanut butter, Tahini, Maple Syrup
Variety of bread: Sourdough, Black, Brioche, Gluten Free
Variety of mini croissants: Butter, Chocolate, Raisins
Variety of muffins: Chocolate, Red Velvet, Apple-Cinnamon, Pistachio
Handmade cake: Vanilla, Orange, Chocolate, Carrot, Banana Bread
Greek corner: Greek yoghurt, feta cheese, Greek honey, rice pudding, milk pie, orange pie
Variety of Cereals: All-Bran, Chocolate, Oats
Fresh fruits : Watermelon, melon, apricot, berries, cherries, mango ,pineapple ,orange
Dried fruits : goji berries, banana chips , dried blueberry , apricot, dried plums,
Nuts : almond, walnuts, peanuts, hazelnut, sunflower seeds, cashews
Variety of cheese: smoked cheese, gouda, edam, Emmental, parmesan
Variety of eggs : boiled eggs, poached eggs ,fried eggs , sunny side up, omelettes, scramble eggs , Greek ‘kagiana’
Hot section : bacon, sausages , mushrooms, grilled tomatoes , fried potatoes
Pancakes / crepes / French toast

DAY 1

Lunch

Gazpacho soup
Shrimps ‘saganaki’
Sea bream with fresh wild greens, boiled baby potatoes and lemon oil dressing

Dinner

Greek salad
Gemista (stuffed peppers with aromatic rice )
Greek halva with sesame

DAY 2

Lunch

Couscous with a mix of vegetables and orange vinaigrette
Talagani cheese with citrus chutney
Mussels ‘saganaki’
Baked sardines with tomatoes
Ice cream and seasonal fruits

Dinner

Asparagus soup with sour cream and chilli
Red prawn tartar with avocado
Fish of the day ,crushed potatoes with aromatic butter, beurre blanc sauce
Chefs pre-dessert
Lemon curd

DAY 3

Lunch

Green salad
Cheese saganaki with orange marmalade
Spetzofai ,Greek spicy food with sausages
Sheep yogurt with sweet cherry

Dinner

Carrot soup with lemongrass and ginger
Sea bream tartar with mango
Caesar salad
Dover sole megnie
Orange pie

DAY 4

Lunch

Stuffed aubergines with cheese baked in the oven
Greek souvlaki with handmade chicken gyros
Greek halva with semolina

Dinner

Cretan salad
Spicy cheese dip
Grilled sausages
Baked potatoes with garlic and rosemary
Rib eye from Greek farmers
Baklava

DAY 5

Lunch

Baked broccoli and cauliflower with our raz el hanout
Pad thai
Chefs cocktail

Dinner

Beetroot carpaccio with tarama
Tuna tartar, tarama, shimeji mushrooms, mustard dressing
Colourful tomato salad with goat cheese
Picanha with Trachanoto
Milk pie with handmade marmalade

DAY 6

Lunch

Coleslaw salad
Grilled baby chicken with sweet potatoes
Panna cotta with strawberry

Dinner

Burrata with caviar and green oil
White asparagus with holandez sauce , prosciutto and caviar
Scallops with pea puree and caviar
White grouper with wild greens and champagne sauce with caviar
White chocolate namelaka with berries and caviar

DAY 7

Lunch

Traditional chickpeas with sausage
Kimchi salad
Fried squid with aubergine salad
Whole fish baked in the oven

Dinner

Ajo Blanco
Caprese salad
Octopus with romesco sauce
Beef fillet with chimichurri sauce and potato pure
Mille feuille

PRICING DETAILS
Alexandra Ii INQUIRE

Pricing

From: 30,500
To: 40,500

Pricing Details

RATES 2025
Period A (July-August) EURO 42500/week
Period B (June - Sept) EURO 40000/week
Period C (October - May) EURO 32500/week
+ 6,5% VAT + APA 20%

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.

Alexandra Ii

Pricing

Pricing Details

Destinations

Learn More AboutAlexandra Ii