AMANTE
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 3 |
| Length | 52 Ft / 15.9 m |
| Beam | 26.5 Ft / 8.1 m |
| Draft | 5.2 Ft / 1.59 m |
| Builder | Fountaine Pajot |
| Built - Refit: | 2023 - No Refit Date Set |
| Cruising Speed | 7 knots (nautical miles per hour) |
All Cabins have freshwater electric large WC
Maestro cabin with queen-size bed (160 x 200), TV screen 32” multimedia, separate shower & WC.
A/C, Cabin fans,
USB charges in each cabin
| Dinghy | Highfield 360 GT |
| Dinghy HP | 30hp |
| Paddle Boards | 2 |
| Snorkeling gear | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
T/T Highfield 360 GT 30hp
Sea bob (2 - F5S and F9S)
SUP (2)
Inflatable towable water toys (2)
Jobe infinity pro series (sea scooter)
Jobe multifunctional board for wakeboard and kneeboard
Snorkeling gear
Fishing gear
Board games: Backgammon, UNO, cards
*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
Captain: Xenofon Bampoulas
Xenofon developed his passion for the sea at a young age through competitive sailing, laying the foundation for a lifelong career on the water. With over 20 years of experience, he has become a highly skilled boat captain and dedicated instructor, navigating a wide range of vessels in diverse conditions and international waters. His journey includes four years in the United Kingdom and an Atlantic crossing highlighting his career. Xenofon has also worked with leading sailing schools where he trained aspiring skippers. His knowledge is supported by a strong set of professional qualifications, up to RYA Yachtmaster Ocean. Having accumulated thousands of nautical miles at sea, Xenofon combines expertise with a calm, professional approach and a genuine passion for sailing.
Xenofon is committed to a “Safety First” philosophy while ensuring guests enjoy a relaxed and memorable experience. Driven by his love for the sea and attention to detail and speaking both fluently English and his native Greek, Xenofon takes pride in offering exceptional sailing holidays aboard the Amante 51 yacht. Known for his friendly and sociable personality, he naturally creates a relaxed and welcoming atmosphere on board, helping guests feel comfortable from the very first moment. Whether sharing stories, guiding guests through the sailing experience, or simply ensuring everyone is having a great time, Xenofon or better as he prefers (Xen) blends professionalism with a sense of fun—making every journey not only Safe, but truly memorable and enjoyable for all.
He speaks Greek (native) English (fluent) and Italian (basic)
Chef: Efstathios Alidromitis
Born in Volos in 1995, Stathis discovered his passion for cooking at an early age. What began as a personal love for food and creativity soon developed into a fulfilling professional career. For more than ten years, he has worked in high-end restaurants in Greece and the Netherlands, gaining valuable international experience and continually expanding his culinary expertise.
With a naturally meticulous and perfectionistic approach, Stathis combines refined flavours, creativity, and a deep understanding of individual dietary requirements. He takes great care in designing personalised menus and believes that every dish should offer not only exceptional taste, but also an elegant and memorable presentation.
Fluent in both Greek and English, Stathis is a confident communicator who builds positive relationships with guests and colleagues alike. He works effectively as part of a team, remains calm and professional in demanding environments, and consistently brings dedication, enthusiasm, and attention to detail to everything he does. His talent, reliability, and passion make him a valued member of any culinary team.
Host/Deckhand: Orfeas Nakos
Orfeas Nakos was born in 1999 in Greece and is a motivated and enthusiastic professional sailor who has been sailing professionally since 2019, mainly around the Greek Seas. With several years of experience at sea, he has developed a strong understanding of yacht operations and a genuine passion for the maritime industry.
He has extensive experience in customer-facing roles and enjoys creating a positive and comfortable experience for guests on board. He is attentive to detail, reliable, and able to remain calm and effective under pressure, making him a valuable member of any yacht crew.
Orfeas is keen to continue developing his maritime career and further expand his sailing experience. He maintains excellent physical fitness and brings a professional, positive, and hardworking attitude to his role.
With his sailing background, strong work ethic, and natural ability to work well with guests and crew, Orfeas is dedicated to providing a safe, enjoyable, and memorable experience on board Amante.
Amante’s sample menu 2024
Breakfast
Juices: Orange juice, pomegranate juice, mango smoothie, redfruit smoothie
Milk: Regular, Low Fat, Oat milk, Soy Milk, Coconut milk.
Cereals: normal, chocolate, oats.
Spreads and jams: homemade peach by Grandma Tsambika, apricot, strawberry, chocolate, Nutella, maple syrup, and tahini.
Fresh fruits: oranges, red grapefruits, grapes, mango, pineapple, melon, watermelon, passion fruit.
Dried fruits: dried apricots, dried plums, dried red berries, and goji berries.
Dried nuts: walnuts, nuts, hazelnuts
Assortment of cheeses: Gouda, Emmental, Parmesan, Edam, Graviera from Naxos, feta, xynotyri ( soft cheese from Crete)
Assortment of dried meat: smoked ham, salami, Italian mortadella, prosciutto crudo,
Assortment of eggs: sunny side up, boiled, fried, poached, omelets, scramble and kayiana ( Greek traditional recipe).
From the pan: Sausages, bacon, mushrooms
Fruit salad
Pancakes/Crepes/ French Toast/ Croissants
DAY 01
Lunch
Cretan salad with dakos, fresh cherry tomatoes, olives, kritamo, feta cheese, fresh onion, and parsley.
Octopus carpaccio
Shrimps sauteed in garlic, kritamo, lemon, and white wine, served on top of fish roe.
Dinner
Salad with baby spinach, thin slices of mango, colorful red bell pepper, pomegranate seeds, cucumber, marinated in homemade vinaigrette sauce, chia seeds, and mint leaves.
Potato blinis with aromatized cream cheese and smoked salmon
Roasted or grilled fresh fish with quinoa and vegetables.
DAY 02
Lunch
Green salad with melon, prosciutto, and avocado sauce.
Spring rolls with chicken and vegetables served with a sweet and sour sauce.
Creamy rigatoni with smoked salmon, butter, dill, lime juice, and vodka.
Dinner
Green salad with beetroots, caramelized nuts, and Roquefort-stuffed figs.
Stuffed mushrooms in the oven with feta cheese.
Beef tagliata with marinated asparagus and baby carrots.
DAY 03
Lunch
Greek salad.
Zucchini balls with yogurt sauce.
Gemista, a traditional recipe served with homemade tzatziki sauce.
Dinner
Mesclun and iceberg salad with marinated shrimps, smoked salmon, vinaigrette sauce, and black sesame seeds.
Fish tartar with mixed fruits and vegetables.
Shrimps in the pan with chickpeas, garlic, and fish roe.
DAY 04
Lunch
Beetroot salad with yogurt, green apple, garlic, and caramelized nuts.
Fava with caramelized onions and capers
Tenderloin with onions and pomegranate sauce served with wild rice.
Dinner
Traditional Aubergine salad.
Homemade tzatziki served with pita bread.
Stuffed zucchini with minced meat and rice in egg and lemon sauce.
DAY 05
Lunch
Beluga lentil salad with a mix of vegetables and smoked mackerel.
Aegean seafood pan with steamed mussels, clams, scallops, prawns, and octopus. Risotto with a variety of seafood and saffron.
Dinner
Mesclan salad with strawberries, volaki cheese from Andros, caramelized nuts, and strawberry sauce.
Sautéed mushrooms in garlic and rosemary.
Stuffed meatballs with feta cheese in the oven with baked potatoes.
DAY 06
Lunch
Fresh salad with arugula, fried fruits, nuts, and balsamic cream.
Traditional recipe of Mussels Saganaki.
Linguini with shrimps and fresh tomato sauce.
Dinner
Valeriana salad with feta cream, cherry tomatoes, basil, olive oil, and white balsamic.
Bruschetta with marinated anchovies and fish roe.
Croaker fillet in meuniere sauce with aromatized Greek white tarhana.
DAY 07
Lunch
Potato salad with mushroom sauce and prosciutto.
Hummus served with pita bread.
Risotto with a variety of mushrooms, parmesan cheese, and truffle oil.
Dinner
Tabbouleh salad with thinly sliced vegetables, feta cheese, spearmint, and vinaigrette sauce.
Fried feta cheese with honey and sesame seeds.
Lamb with garlic in the oven, served with lemon roasted potatoes.
DESSERTS
Cheesecake with handmade strawberry marmalade.
Tiramisu.
Traditional loukoumades with honey and nuts, or with praline.
Pavlova with whipped cream, strawberry sauce, and fresh fruits.
Banana cake with Toblerone.
Pana cotta with handmade marmalade.
A variety of Greek syrup sweets, served with ice cream.
Chocolate cake with ice cream.
Apple crumple.
High Season: Euro 21000 per week (July - August)
Mid Season: Euro 19000 per week (June and Sept)
Low Season: EURO 16000 per week (rest months)
April/May: EURO 14500 per week
Plus all expenses (V.A.T. 12% & APA 30%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
The yacht is available in the Dodecanese. Other ports upon request (relocation fees + 12% VAT might apply).