5 queen bed cabins, all with en-suite facilities, galley down
WATERSPORTS
Dinghy
Dinghy HP
Paddleboard
Double Kayak
Adult Waterskis
Kids Waterskis
Wakeboard
Snorkel
Tube
Fishing Gear
Scuba Diving
Dinghy
Highfield 420
Dinghy HP
60
Paddle Boards
2
Double Kayaks
1
Adult Water-skis
Yes
Kids Water-skis
Yes
Wakeboards
Yes
Snorkeling gear
10
Inflatable, towable tubes
1
Fishing Gear
Yes
Scuba Diving
Yacht offers Rendezvous Diving only
OTHER TOYS Highfield 420 & YAMAHA 60 HP
SUP/ Kayak (2)
SeaBobs (2)
Water Skis (adult and children) (1)
Fishing gear (1)
Wakeboard (1)
Towable (1)
Snorkeling gear (10)
*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
CREW PROFILE
Adam Apostolopoulos
Stathis Aggelis
Konstantinos Kakaris
Captain: Adam Apostolopoulos
Adam was born and raised in Sweden in 1972.
He fell in love with open blue sailing as a teenager. It started as a sport and soon became a profession. Holder of the greek sailing license of the national sailing academy since 1993 and a sea man's book since 1989. Last updated his life-saving and fire-fighting appliances in 2019.
Adam has been sailing professionally on the Greek waters for more than fifteen years. He likes to say that “what amazes him the most is that no matter how many times you visit a Greek island you will always experience something different”... He enjoys listening and understanding the needs of each and every one of his guests. A great admirer of the Greek culture and spectacular sea scenery himself, he and his crew will do the best they can to show you the “other side” of the Greek islands.
Chef: Stathis Aggelis
A graduate of both Culinary Arts and Nutrition schools, Chef Stathis is a culinary expert with a passion for Mediterranean, International, and healthy cuisine. With over a decade of experience, including prestigious roles in luxury hotels and restaurants, he has honed his skills in creating exceptional dining experiences. Since 2019, Stathis has served as Head Chef, showcasing his expertise in crafting daily healthy meals and organizing special occasion menus. His background in nutrition allows him to create meals that are not only delicious but also nutritionally balanced. Known for his ability to work efficiently under pressure, Stathis brings a high level of responsibility and teamwork to the kitchen, consistently striving for excellence and continuous growth in his craft. His love for healthy cooking and commitment to quality ensures that every dish on board Allure is a memorable culinary experience.
Deckhand/Steward: Konstantinos Kakaris
With a wealth of maritime experience, Konstantinos Kakaris has successfully completed four yacht deliveries along the Atlantic Coast of France and has sailed countless miles throughout the picturesque waters of Greece. Currently embarking on his 6th season in the yachting industry, Konstantinos excels in extending a warm welcome to guests on board and guiding them through the enchanting Greek Islands.
His passion for the sailing life and dedicated time spent exploring the depths while Scuba diving infuse the atmosphere with energy, ensuring that everyone on board has a truly memorable experience. Konstantinos' love for the sea translates into an exceptional ability to create a vibrant and enjoyable environment for all guests.
Fluent in both Greek and English, Konstantinos communicates effortlessly, enhancing the overall guest experience and fostering a seamless connection throughout the voyage. Whether navigating the seas or sharing insights into the beauty of the Greek Islands, Konstantinos is dedicated to making each journey an unforgettable one.
YACHT DESCRIPTION A flybridge with breath taking dimensions… the largest in its category! Achieving the perfect blend of space and intimacy, S/Y ALLURE 59 will enchant you and inspire sailing experiences that bring friends or family together for unforgettable moments.
S/Y ALLURE 59 has been carefully designed to create spaces that cater for the most lively social gathering to the most relaxing moments of solitude. Its expansive 27,5m2 cockpit, decadent foredeck with modular sunbathing stations, its 30m² flybridge, and its generous cabins all provide opportunities to engage or reflect in dynamic or more peaceful settings. Inspiring social unity with its generous and refined living areas, and epicurean galley that opens onto the saloon, S/Y ALLURE 59 embodies the French way of life that celebrates the philosophy of carpe diem.
Enjoy all the pleasures of sailing and have an amazing time on board S/Y ALLURE 59.
ADDITIONAL INFORMATION
SAMPLE MENU
Breakfast Tea, herbal infusions, coffee, fresh juices, smoothies, various types of milk, Bread and toast, Greek yogurt, cereals, fresh fruits, honey, Jams, tahini, and other spreads, assorted cheeses and cold cuts, Eggs in all styles, tomatoes, cucumber, avocado, Pancakes, crepes, assorted viennoiserie, Cakes, sweet and savory pies.
Day 1 Lunch • Green bean salad with walnuts and lemon zest • Stuffed vine leaves (dolmadakia yalantzi) with lemon sauce • Braised beef in tomato sauce with orzo Dinner • Lettuce salad with pear and goat cheese • Greek-style scrambled eggs (strapatsada) with fresh oregano and feta • Grilled white grouper with white wine and caper sauce
Day 2 Lunch • Lentil salad with pomegranate and orange vinaigrette • Stuffed mushrooms with cheese and herbs • Lemon-braised pork with roasted potatoes Dinner • Salad with xinomyzithra cheese, cherry tomatoes, and barley rusks • Sautéed greens with lemon and garlic • Shrimp saganaki with fresh tomato and feta
Day 3 Lunch
• Chickpea salad with onion and cumin • Stuffed peppers with feta and herbs • Rabbit stew (stifado) with mashed potatoes Dinner • Green salad with hazelnuts and yogurt dressing • Baked giant beans with spinach and dill • Grilled sea bream with lemon-olive oil sauce and chives
Day 4 Lunch • Couscous salad with raisins and fresh herbs • Traditional cheese pie with homemade phyllo • Roasted lamb with yogurt and herbs Dinner • Greek salad • Baked eggplants with tomato and goat cheese • Dusky grouper with saffron sauce and wild rice
Day 5 Lunch • Grilled vegetable salad with nuts • Bulgur with raisins and almonds • Pastitsio (Greek baked pasta with béchamel) Dinner • Salad with manouri cheese and toasted sesame • Potato salad with vegetables, mint, feta, and lemon-olive oil dressing • Fresh stuffed calamari with vegetables
Day 6 Lunch • Beetroot salad with orange and Aegina pistachios • Yellow split pea puree (fava) with caramelized onions • Fried red mullet with white wine sauce Dinner • Arugula salad with peach and sunflower seeds • Traditional zucchini and herb omelet (sfougato) • Roasted chicken with savory herb and potatoes
Day 7 Lunch • Cabbage and carrot salad (Polítiki) • Zucchini fritters with yogurt • Moussaka Dinner • Salad with barley rusks and feta • Chickpea fritters with tomato sauce • Grilled octopus with fava and capers
Desserts Galaktoboureko, kataifi, walnut cake, honey loukoumades, semolina halva, rice pudding with mastiha, fresh fruits, roasted figs with honey and yogurt, kataifi with cream, chocolate mosaic with walnuts, yogurt mousse with nuts and honey, honeycomb, crème brûlée.
2025 RATE DETAILS
High Season (July-August) EURO 36000/week
Mid Season (June and Sept) EURO 31000/week
Low Season (Rest months) EURO 24900/week
Plus all expenses (V.A.T. 6,5% & APA 20%)
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.