Astoria

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YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

QUEEN BEDS 5

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	3
Length	61 Ft / 18.6 m
Beam	31.0 Ft / 9.47 m
Draft	5.4 Ft / 1.65 m
Builder	Fountaine Pajot
Built - Refit:	2021
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

One master cabin with en suite bathroom and 4 queen bed cabins with private bathrooms

WATERSPORTS

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 (2)
Seabob (2)
Monoski (1)
Wakeboard (1)
Waterski adults (1)
Inflatable Couch for 2 pax(1)
Fishing gear (2)
Snorkeling equipment (6)

Board games: sudoku, chess, twister

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

CREW PROFILE

Spiros Tsolakidis

Nikola Statev

Robert Chamasanyan

Captain: Spiros Tsolakidis

Captain Spiros, professionally certified Yachtmaster Offshore (200 GT) with Commercial Endorsement, brings a calm, capable, and safety-first approach to the operation of Astoria. Active in the yachting industry since 2017, he has extensive experience operating both monohull and catamaran sailing yachts in commercial and private environments, including charter operations, freelance engagements, and international voyages. Captain Spiros has a strong background in navigational planning, vessel maintenance, and regulatory compliance, ensuring efficient onboard management at all times. He is fluent in Greek and English, facilitating seamless communication with both crew and guests.

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
S/Y Astoria is a stunning Fountaine Pajot Samana 59, masterfully designed to offer the ultimate balance of luxury, space, and performance. With her impressive 30m² flybridge — the largest in her class — and beautifully proportioned living areas, she creates the perfect environment for both lively gatherings and peaceful moments of retreat. Every inch of Astoria has been thoughtfully crafted to enhance comfort and style. Her expansive 27.5m² aft cockpit sets the stage for elegant alfresco dining and relaxed socializing, while the foredeck’s modular sunbathing stations provide a private haven for lounging and enjoying the sea breeze. The spectacular flybridge offers panoramic views and abundant space for sunbathing, dining, or enjoying sunset cocktails — a true open-air lounge that captures the spirit of luxury sailing. With her galley-up layout, Astoria features a bright, spacious main saloon that seamlessly connects to both the foredeck and aft deck, creating a natural flow between indoor and outdoor living. Every space has been designed to encourage connection while maintaining a sense of privacy and tranquility. S/Y Astoria accommodates up to 10 guests in five luxurious cabins, including a generous master suite, beautifully appointed for relaxation and privacy and four elegant queen-bed cabins, each with its own private en-suite bathroom. Her stylish interior combines contemporary design with warm tones and natural light, offering a sophisticated yet welcoming atmosphere. A professional crew of three — captain, hostess, and chef — delivers impeccable service, catering to every guest’s needs with enthusiasm and attention to detail. From expertly prepared meals to curated itineraries and watersport adventures, the Astoria experience is designed to delight. For those seeking excitement on the water, Astoria offers a wide range of water toys and equipment, perfect for exploring, playing, and creating unforgettable memories. As a true performance catamaran, she delivers a smooth and exhilarating sailing experience — ideal for discovering the hidden gems of the Mediterranean in comfort and style. Whether enjoying a tranquil sail, a family celebration, or a sunset over crystal-clear waters, S/Y Astoria promises the perfect blend of adventure, elegance, and relaxation — a sailing experience unlike any other.

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

Desserts

Panna Cotta with strawberries and white chocolate

Pistachio cheesecake with kadaif

Chocolate brownie with berries Culli

Chocolate souffle with salted caramel sauce

Orange sorbet with saffron and honey

PRICING DETAILS
Astoria INQUIRE

Pricing

From: 24,900 per week
To: 35,000 per week

Pricing Details

Rates 2026
High Season (July/August): EURO 36000 + 12% VAT + APA of 20%
Mid Season (June and September): EURO 31000 + 12% VAT + APA 20%
Low Season (rest months): EURO 24900 + 12% 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 + 12% VAT) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day + 12% VAT.

Astoria

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