One master cabin with en suite bathroom and 4 queen bed cabins with private bathrooms
WATERSPORTS
Dinghy
Dinghy HP
Paddleboard
Adult Waterskis
Wakeboard
Snorkel
Tube
Fishing Gear
Scuba Diving
Dinghy
Stingher 380 FR
Dinghy HP
60
Paddle Boards
1
Adult Water-skis
1
Wakeboards
1
Snorkeling gear
5
Inflatable, towable tubes
Yes
Fishing Gear
Yes
Scuba Diving
Yacht offers Rendezvous Diving only
OTHER TOYS T/T Stingher 380 FR for 5 pax, 60 HP
Paddleboard (1)
Seabob (2)
Monoski (1)
Wakeboard (1)
Waterski adults (1)
Fishing gear (2)
Snorkeling equipment (5)
Inflatable Couch for 2 pax(1)
Board games: sudoku, chess, twister
All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
CREW PROFILE
Nikola Statev
Robert Chamasanyan
Captain: TBA
CHEF: Nikola Statev
Nikola was born in 1993 and is from Varna, Bulgaria. He graduated from the University of Economics with a specialty in Industrial Business in 2016. During his schooling, he worked as a Junior Chef in a hotel in Varna, this is where his culinary career took off. After years as a chef in 5* restaurants in both Bulgaria and Germany, he took his skills to boats and began work on River Cruises. With his love of travel and adventure, he was then led into the yachting world. In joining the crew of Astoria, he is excited to be able to create menus and tailor the dishes to his guests. He is passionate about seafood and using fresh, local catches. His fabulous risottos and pasta will delight the palate. To him, cooking is an art and a way of expressing himself. In his time off the yacht, Nikola loves being with his wife and daughter traveling together and meeting new people. He enjoys playing darts and watching football. Nikola is excited to welcome guests onboard Astoria and spoil them with incredible creations!
Languages: Bulgarian and English; German (basic)
Previous yacht: Adara
Deckhand/Stew: Robert Chamasanyan
Robert, hailing from Bulgaria and born in 1997, brings a blend of maritime expertise and sporting prowess to the crew of Astoria. Currently enrolled in the South Bulgarian Maritime Education Center, he is diligently working towards becoming a skipper of sea-going vessels up to 40 GT. Beyond his maritime aspirations, Robert's exceptional talent transcends into the realm of sports, where he holds an impressive record as a nine-time national champion and two-time international champion in boxing. He is kind, disciplined, adaptable and eager to welcome guests on board Astoria this summer! With his dedication, skill, and team spirit, Robert adds both depth and dynamism to the team aboard.
YACHT DESCRIPTION A flybridge with breathtaking dimensions... the largest in its category! Achieving the perfect blend of space and intimacy, S/Y ASTORIA will enchant you and inspire sailing experiences that bring friends or family together for unforgettable moments.
S/Y ASTORIA has been carefully designed to create spaces that cater from 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, with her galley up layout her large main saloon area with access both to the foredeck and aft deck is the perfect yacht.
S/Y ASTORIA embodies the French way of life that celebrates the philosophy of carpe diem. She has a large master cabin, four queen bed cabins all with private bathrooms.
Enjoy all the pleasures of sailing and have an amazing time onboard S/Y ASTORIA.
ADDITIONAL INFORMATION
SAMPLE MENU
Breakfast:
Coffee & Tea and Fresh juices
Bread & toasts and croissants
milk and yogurt
Cereals
Cold cuts
Cheese and spreads
Vegetables
Sausages, bacon
Eggs all types – (fried, scrabbled, boiled, poached)
Honey, fresh fruits & local jams, and butter
Pancakes
Day 1
Lunch
Hummus with baked bread
Mediterranean Salad with crispy squids,parmesan,cherry tomatoes,quinoa and citrus dressing
Fried zucchini with cream and garlic sauce
Sea bream fillet with tomato salsa with capers and basil
Dinner
Iceberg salad with baked goat cheese,pomegranate reduction sauce ,apple and walnuts
Beef steak with bruleed corn,stewed mushrooms,grilled vegetables and jus sauce
Day 2
Lunch
Salad with peeled pink tomatoes,roasted peppers,eggplant puree and arugula
Spicy King Prawns and baby calamari glazed with Pernod and marinara sauce
Salmon fillet with herbs de provence with lemon risotto and chips of parmesan
Dinner
Greek Salad
Tzatziki sauce with garlic bread
Lamb fillet with sauteed vegetables and black beluga lentils
Day 3
Lunch
Caesar salad with smoked salmon and capers
Greek shrimps Saganaki with feta cheese
Risotto “Primavera” with spinach,asparagus and parsley oil
Dinner
Green salad with fennel,avocado,arugula,baby spinach and grapefruit with citrus dressing
King Prawns with sauteed cherry tomatoes, grilled red onion and pineapple chutney
Sea bass fillet with sweet potato puree and asparagus rolls with prosciutto
Day 4
Lunch
Fresh zucchini,cucumbers,carrots and nectarines salad with mint and lime dressing
Grilled Octopus with kimchi,goma wakame and citrus dressing
Risotto with octopus,shrimps,asparagus and baby spinach
Dinner
Beetroot salad with carrots apple and pine nuts
Artichoke Spread with Garlic Bread
Baked chicken with celery cream,baby carrots and grilled cauliflower with cream sauce with shallot and white wine
Day 5
Lunch
Salad with arugula,baked pumpkin,blue cheese and roasted figs
Homemade Guacamole
French rack from Iberico breed with black truffle,grilled zucchini,baby carrots and potatoes parisienne
Dinner
Grilled Eggplant & Zucchini Salad with cherry tomatoes and cucumbers
Salmon tartare on guacamole canape,beetroot cream and micro greens
Red Mullet fillet with potato cream with parsley oil and arugula
Day 6
Lunch
Fish cream soup with salmon and celery
Sea bass ceviche with bell peppers,avocado and grapefruit with citrus dressing
Spaghetti with seafood and tomato sauce with herbs
Dinner
French salad with tuna,leafy green salads,french beans and boiled egg
Calamari filled with a mix of Cheeses and Ratatouille
Trout pan fried fillet with homemade potato rosti and cream sauce
Day 7
Lunch
Burrata salad with basil pesto and dried apricots
Mussels Saint- Jacques with beurre blanc sauce with basil and lemon
Whole Fagri fish baked in Sea salt with grilled vegetables (brussel sprouts,carrots,zucchini and asparagus)
Dinner
Quinoa salad with avocado and balsamic dressing
Foie gras with apple puree
Roasted Duck Breast with shiitake mushrooms and olives
Rates 2025
High Season (July/August): EURO 36000 + VAT + APA of 20%
Mid Season (June and September): EURO 31000 + VAT + APA 20%
Low Season (rest months): EURO 24900 + VAT + APA 20%
WiFi 80EUR
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/disembarkation in Santorini will be charged one extra day.