Andare Oltre

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

DOUBLE BEDS 4

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	3
Length	60 Ft / 18.3 m
Beam	29.5 Ft / 9.01 m
Draft	6.5 Ft / 1.99 m
Builder	Heysea
Built - Refit:	2026 - No Refit Date Set
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

4 double bed cabins and 1 twin bed cabin, all with their own bathrooms
Bathroom amenities
AC in all cabins

WATERSPORTS

Dinghy	Highfield Classic 360
Dinghy HP	30HP
Paddle Boards	2
Adult Water-skis	Yes
Kids Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS

Highfield Classic 3,60 m with 30hp outboard
Wakeboard
Kneeboard
Water (skis adults and children)
E-foil
Seabob (F9)
Underwater thruster (2, like sea scooter)
Towable tube
SUP (2)
Snorkel Gear
Jobe Airstream (2 ppl)

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

CREW PROFILE

Captain: Konstantinos Mavrogiannis

Captain Kostas, born in 1992 in the coastal city of Volos, brings a wealth of experience and a diverse skill set to his role. In 2021, he assumed his first position as skipper, navigating various types of yachts with great seamanship and fast learning skills. Beyond the sea, Konstantinos is a versatile individual, engaging in calisthenics for physical prowess, cycling for exploration, open water diving for aquatic adventures, and snowboarding in the winter. His commitment to physical fitness and outdoor adventures reflects a dynamic personality, perfectly complementing the dynamic nature of life at sea. He is safety-oriented, adaptable, and highly professional. Fluent in both Greek and English, Kostas not only commands the seas but also fosters effective communication with crew and guests alike, ensuring a smooth and enjoyable sailing experience.

Chef: Christos Nikolopoulos

Christos is a motivated and skilled Cook A with over seven years of experience in 4★ and 5★ hotels, fine dining restaurants, and luxury yachts across Greece and Switzerland. He is proficient in HACCP standards, diverse cooking techniques, and both buffet and à la carte service, consistently delivering high-quality culinary experiences. Having worked in prestigious Greek hotels and restaurants, as well as Swiss establishments, Christos brings a versatile and internationally-informed approach to cuisine, able to adapt to different culinary styles and guest preferences. Fluent in Greek, English, and German, he communicates effectively with multicultural teams and guests, ensuring smooth kitchen operations and exceptional service. Passionate about gastronomy, Christos thrives in professional kitchen environments, eager to contribute his skills, creativity, and dedication to the culinary team on board Andare Oltre, upholding the highest standards and enhancing the overall guest experience.

Deck/Stew: Thanos Tsiplakis

Thanos brings a warm, professional, and guest-focused approach to life on board Andare Oltre, ensuring every guest enjoys a relaxed and memorable experience. With a strong background in tourism and luxury hospitality, he is experienced in anticipating guests’ needs, delivering attentive service, and maintaining the highest standards in every interaction. Holding a Silver Service Certificate, Thanos is trained in refined hospitality service and takes pride in creating a welcoming and comfortable atmosphere on board. Calm and efficient under pressure, he combines professionalism with a friendly personality and a genuine passion for exceptional guest care. Fluent in both English and Greek, Thanos enjoys connecting with guests from around the world and contributing to the seamless, personalized service that defines the Andare Oltre experience.

YACHT DESCRIPTION
S/Y Andare Oltre is a brand-new 60ft HeySea sailing yacht that perfectly combines modern elegance, comfort, and performance. Designed with a sleek, contemporary aesthetic, she offers generous deck spaces and an expansive flybridge, ideal for relaxing, sunbathing, and enjoying panoramic sea views while cruising. The yacht accommodates up to 10 guests in 5 well-appointed cabins, including 4 double cabins and 1 twin cabin, making her an excellent choice for families or groups of friends seeking both privacy and comfort. The interiors are bright and modern, featuring refined finishes and a welcoming atmosphere throughout. She is operated by a professional crew of 4, including a dedicated Beautician Therapist, focused on pampering guests and delivering impeccable, personalized service throughout the journey, ensuring a truly relaxing and indulgent onboard experience. Out on deck, guests can enjoy extensive lounging areas and a seamless indoor-outdoor living experience. S/Y Andare Oltre is fully equipped with a wide selection of water toys and guest amenities, offering endless fun and relaxation both at anchor and underway. Available in the beautiful waters of Greece, S/Y Andare Oltre is the perfect yacht for exploring stunning islands, crystal-clear bays, and iconic Mediterranean destinations in absolute comfort and style.

ADDITIONAL INFORMATION

SAMPLE MENU

Day 1

Greek Mediterranean Escape

Breakfast

Greek yogurt with thyme honey, walnuts, and fresh seasonal fruits

Fluffy omelet with feta, cherry tomatoes, and basil

Homemade bread with a selection of homemade jams

Lunch

Greek salad with avocado and extra virgin olive oil

Seafood orzo risotto with lemon aromas and fresh herbs

Afternoon

Refreshing platter with seasonal fruits

Dinner

Slow-cooked lamb with rosemary and garlic

Oven-roasted potatoes with herbs

Green salad with pomegranate and citrus vinaigrette

Dessert

Custard Lemon Cream

DAY 2

Greek & Italian

Breakfast

Avocado toast with smoked salmon

Fresh juices of the day

Mini buttery croissants

Lunch

Burrata with cherry tomatoes and Greek basil pesto

Linguine with prawns flavored with ouzo

Rocket salad with parmesan flakes

Afternoon

Peach iced tea

Mini Cannoli

Snacks

Bruschetta with feta and tomato

Breadsticks with a variety of cheeses

Dinner

Grilled sea bass with aromatic lemon olive oil sauce

Potato purée with truffle aroma

Grilled seasonal vegetables

Dessert

Traditional Orange Pie

DAY 3

Greek Meets Japan

Breakfast

Pancakes with thyme honey

Seasonal fruits

Yogurt with granola and nuts

Lunch

Mediterranean Poke Bowl with tuna, feta, and Kalamata olives

Edamame with sea salt

Cucumber salad with mint

Afternoon

Matcha Iced Latte

Mochi with Greek yogurt cream

Snacks

Rice paper rolls with feta and fresh vegetables

Shrimp tempura

Dinner

Lamb chops with miso glaze and Greek oregano

Roasted baby carrots

Salad with sesame and fresh herbs

Dessert

Buttercream Cake

DAY 4

Greek & Mexican

Breakfast

Eggs with feta

Fresh seasonal fruits

Fresh orange juice

Toast with butter and jam

Lunch

Fish Tacos with refreshing tzatziki

Guacamole with Greek olive oil

Cabbage and carrot salad

Afternoon

Frozen lemonade with mint

Snacks

Nachos with feta and Pico de Gallo

Grilled corn on the cob

Dinner

Slow-cooked beef with aromatic spices

Rice with coriander, lime, and vegetable curry

Roasted peppers

Dessert

Cheesecake with honey and butter biscuit

DAY 5

Greek & Middle Eastern Flavors

Breakfast

Yogurt with dates and Aegina pistachios

Poached eggs

Traditional “Sfakian” pies

Lunch

Falafel with Greek yogurt sauce

Tabbouleh with fresh Greek herbs

Afternoon

Mint tea

Small pistachio sweets

Snacks

Beetroot hummus

Whole wheat pita bread

Dinner

Grilled chicken with za’atar

Vegetable couscous

Salad with thin vegetable slices and basil dressing

Dessert

Traditional Cream “Bougatsa”

DAY 6

Greek & Asian

Breakfast

Coconut Chia Pudding with Honey

Tropical fruits

Greek coffee

Lemon cake

Lunch

Chicken Satay with Greek lemon marinade

Jasmine Rice

Cucumber and lime salad

Afternoon

Mango Smoothie

Snacks

Vegetable Spring Rolls

Shrimp Tempura

Dinner

Tuna fillet with sesame crust

Stir-fried vegetables

Olive oil and fresh lemon dressing

Dessert

Lemon Tart

DAY 7

Greek Signature Dinner

Breakfast

Traditional “Kagianas” with toasted bread

Greek yogurt with honey

Selection of fresh fruits

Lunch

Shrimp Saganaki

Grilled octopus

Santorini fava

Tomato salad with capers

Afternoon

Greek “loukoumades”

Coffee and tea selection

Snacks

Cretan Dakos

Cheese croquettes

Smoked eggplant salad

Dinner – Captain's Dinner

Premium Seafood Platter with mussels, prawns, and langoustines

Grilled red snapper fillet

Seasonal vegetables

Salad with aromatic herbs and citrus fruits

Dessert

Mastic Panna Cotta

Fresh seasonal fruits

PRICING DETAILS
Andare Oltre INQUIRE

Pricing

From: 20,000 per week
To: 38,000 per week

Pricing Details

High Season (July - August): EURO 38,000/week
Mid Season (June & September): EURO 34,000/week
Low Season (October - May): EURO 25,000/week
+ Plus expenses 6,5% VAT & APA 25%

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 (1,500 EUR + 6,5% VAT)

* * Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.