Astoria
Glide like a Hawk!
Catamaran
Are You Ready to Start Your Journey?
I am happy to assist you in your search. Please call or email me.
Michelle Heyns
+1 (954) 543-1270[email protected]
Make an inquiry
By sending us an inquiry you consent to being contacted by Michelle for the above interests. To view our Privacy Policy please click here.
Print this page
Please click to
print the brochureThis might take up to 20 seconds.
Download PDF
Please click to
download brochureThis might take up to 20 seconds.
starting at
€24,900/week
Greece
59 ft sailing catamaran
Accommodates up to 10
1 Primary and 4 Queen cabins
Great for a group
ASTORIA is a Fountaine-Pajot 59 ft Samana sailing catamaran offering crewed yacht charters in the Greek Islands.
A flybridge with breathtaking dimensions… the largest in its category! Achieving the perfect blend of space and intimacy, ASTORIA will enchant you and inspire sailing experiences that bring friends or family together for unforgettable moments.
She has been carefully designed to create spaces that cater from the most lively social gathering to the most relaxing moments of solitude. Its expansive cockpit, a decadent foredeck with modular sunbathing stations, a large flybridge, and 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.
ASTORIA embodies the French way of life that celebrates the philosophy of carpe diem[...]
Gallery
Layout
Cuisine
-
BREAKFAST
- Eggs of your choice accompanied by crispy bacon, sausages, cheese, tomatoes, cucumbers, freshly baked bread, cream cheese, Bulgarian lyutenitsa, and more.
- Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
- Freshly squeezed orange and grapefruit juice
- Muesli
- Pancakes are served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave, and more. A plate of sausages and cheeses, homemade lyutenitsa
- Fried French toast served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave, and more
- Bulgarian banitsa with white cheese
- Banana pancakes made with oatmeal
- French croissants with butter
-
LUNCH
DAY 1
- Lettuce with cherry, parmesan, avocado, seeds and lemon dressing
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Salmon fillet served with homemade pea puree and hollandaise sauce
- Lemon sorbet
DAY 2
- Tomatoes with homemade kopuulo, cottage cheese, and olive paste
- Goose liver served with blueberry sauce and bruschettas
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Fresh Greek fish selected from the fish market prepared in salt and served with butter garlic sauce
- Tiramisu
DAY 3
- Tomato tartare with mozzarella and basil pesto
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Duck Soup
- Turkey roll with stewed spinach and cheese
- Seasonal fruit
DAY 4
- Tomatoes with roasted herbal cheese drizzled with pesto cream
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Mix of selected fresh BBQ meats from the local butcher’s shop (chicken, pork, beef) served with BBQ corn and grilled seasonal vegetables
- Lemon cheesecake
DAY 5
- Mixed green salads with roasted goat cheese, strawberries and mix seeds
- Cold summer zucchini soup sprinkled with fresh cheese
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Schnitzels from pork bon fillet served with french fries
- White cake with sliced ​​almonds
DAY 6
- Fish soup with salmon balls, shrimp, and sea bass
- Spicy tiro, Kopuulo, an assortment of cheeses, sausages, and olives served with freshly baked bread
- Paella with seafood
- Nutella cake
DAY 7
- Burrata salad
- Greek moussaka
- Spicy tiro, Kopuulo, Scordolia, an assortment of cheeses, sausages, home-marinated beef bon fillet, olives served with freshly baked bread
- Caprese chicken with tomato, fresh mozzarella, and basil pesto
- Strawberry Tart
-
DINNER
DAY 1
- Classic Greek salad with marinated oregano and olive oil feta cheese and olives
- Stuffed hot peppers with Philadelphia cheese and yellow cheese wrapped in bacon and sliced ​​with BBQ sauce
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, olives served with freshly baked bread
- Wellington beef tenderloin
DAY 2
- Shopska salad
- Octopus with olives, fresh onions, and concasse tomatoes
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Pork tenderloin with crispy crust served with sauteed potatoes in mushrooms and mushroom sauce
DAY 3
- Mixed green salads, with cucumber, dried tomatoes, and walnuts
- Tuna tartare
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Marinated beef bon fillet confit with fluffy mashed potatoes with truffle oil
DAY 4
- Caesar salad with crispy squid
- Homemade zucchini rolls with Philadelphia cream served with crispy truffle bruschettas and milk herbal sauce
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Crispy white fish served with sauteed potatoes and tartar sauce
DAY 5
- Slice tomatoes with sauteed eggplant, zucchini, and red pepper sprinkled with dill and diced cow’s cheese
- Smoked marinated eel served with herbal butter and freshly baked bread
- Spicy Greek tirokafteri, Kopuulo (aubergine puree), Skordolia, an assortment of white and yellow cheeses, salami, and olives served with freshly baked bread
- Fish meatballs from whitefish fillet, shrimp, and salmon served with tartar sauce
DAY 6
- Mix green salads with cucumber, fresh onion, radish and boiled egg
- Stuffed mushrooms with cheese
- Spicy tiro, Kopuulo, assortment of cheeses, sausages, homemade marinated beef bon fillet, olives served with freshly baked bread
- Spicy beef meatballs on BBQ with homemade lutenists
DAY 7
- Tabbouleh salad is prepared from finely chopped parsley, tomatoes, mint, onion, and bulgur and seasoned with olive oil, lemon juice, salt, and sweet pepper.
- Avocado stuffed with shrimp and crab rolls
- Spicy tiro, Kopuulo, Scordolia, an assortment of cheeses, sausages, home-marinated beef bon fillet, olives served with freshly baked bread
- Pork roll with mushrooms and cream sauce
-
DESSERTS
- Mascarpone cream with melon jam
- Creme Brule with white chocolate and fresh raspberries
- Chocolate souffle with a scoop of ice cream
- Chocolate mousse with fresh strawberries
- White cake with sliced ​​almonds
- Cheesecake with blueberries
- Lindt chocolate cake
The fine points
-
Pricing
Season Start Date End Date Price Expenses VAT 2025 04/01/2025 05/31/2025 €24,900 25% 12% 2025 06/01/2025 06/30/2025 €31,000 25% 12% 2025 07/01/2025 08/31/2025 €36,000 25% 12% 2025 09/01/2025 09/30/2025 €31,000 25% 12% 2025 10/01/2025 10/31/2025 €24,900 25% 12% PRICE INCLUDES:
- The charter rate shown includes the use of the charter yacht, professional crew, and onboard equipment
- Water Sports gear and activities
- Air Conditioning
PRICE DOES NOT INCLUDE:
- VAT and taxes
- WiFi €80
- All other daily expenses will be covered with an Advanced Provisioning Allowance (APA). This is typically 25%-40% of the charter fee, which can vary according to the yacht type, itinerary, and possible charter requests and requirements. The APA payment is collected with the final balance
- APA expenses include fuel for both the yacht and tender, provisions, marina fees, moorings, airport transfers, cruising permits, canal fees, scuba diving, onshore excursions, electronic communications, and local taxes
- Your yacht will be fully fuelled and provisioned, according to your preferences, when you step onboard. The Captain will keep all receipts, along with a running log of expenses, which can be viewed at any time during your charter
- Any APA that has not been spent will be returned to you at the end of the charter. If expenses exceed the APA during your charter, additional funds will need to be submitted. Your captain will update and advise you if any further payment is required. This will need to be paid before you disembark
- Crew Gratuity is separate and is typically 10%-15% of the charter rate. This should be given to your captain at the end of your charter
-
Availability
Availability
Highlighted dates are booked, on hold, or unavailable. We may be able to challenge the dates on hold. Please contact us for details. All other dates not highlighted are available. You can use the arrow icons to navigate through the months.
Dates Color Key
If no color is noted on calendar or in the detailed list below, the dates are available for your charter- Booked (Booked by another client group already)
- Hold (Held by another client group, not yet booked, and can be challenged)
- Unavailable (Blocked out by the Owner and unavailable to challenge)
- Transit
-
Amenities
- Air conditioning
- Heated deck showers
- Barbecue
- Icemaker
- TV in salon and master cabin
- Printer
- Washer & Dryer
- Filtration system for drinking water (mineral & sparkling water)
- Board games
- Combination locking safe
- Wine cellar for 23 bottles
-
Specifications
- Model: Fountaine-Pajot
- Year: 2021
- LOA: 59′
- Beam: 31′
- Draft: 4.6′
- Engines: 2 diesel engines
-
Tender & Water Toys
- Rigid inflatable boat w/60hp outboard engine
- Standup paddleboard
- 2 Seabobs
- Monoski
- Wakeboard
- Waterski adults
- Fishing gear
- Snorkel gear
- Inflatable couch for 2 persons
-
Crew
CAPTAIN FIVOS
Captain Fivos, born in 1996, is a seasoned maritime professional with experience as a captain on charter catamarans up to 70 feet. Having completed three yacht deliveries from Bordeaux, France, to Athens and over 60 weekly charters across Greece, he has honed his navigational and sailing skills. Fluent in Greek and English, with basic proficiency in German and Spanish, Captain Arvanitis excels in communication, ensuring smooth coordination with guests, and his crew on board. His qualifications include the RYA Yachtmaster Offshore, Powerboat Level 2, GMDSS General Operator, Advanced STCW Safety Training, Crowd and Crisis Management (Ro/Ro), and Open Sea Lifeguard certifications. In addition to his maritime expertise, he holds a Master’s degree in Mining and Metallurgical Engineering. Captain Arvanitis is a strong leader, dedicated to delivering high-quality service by guiding and inspiring his team to achieve excellence. He is hard-working, kind, and adaptable, as well as excited to be on board Astoria for the rest of the season to provide memorable sailing holidays in Greece!
CHEF IOANNIS
Introducing Chef Ioannis Bounas, the mastermind behind the delicious culinary creations on board Astoria. Ioannis is a professional private chef who is passionate about his craft, and his expert knowledge shines through in every meal he prepares. With years of experience in the culinary arts, Ioannis has a talent for creating new recipes, setting up menus, and preparing high-quality dishes to the highest standards.
What sets Ioannis apart is his ability to not only craft delectable dishes, but also to supervise kitchen operations such as menu preparation, storage monitoring, and sanitation. He is fully responsible for ensuring the safety and hygiene regulations are met as well as proper usage of utensils and equipment. He is an expert at developing dishes with creativity and flair, always striving for the best possible customer satisfaction.
Ioannis takes pride in sourcing only the finest and freshest ingredients and always considers his guests’ preferences and dietary needs throughout the culinary journey. Whether you prefer classic dishes or are more adventurous in your tastes, Ioannis is more than capable of creating meals that tickle the taste buds and delight the senses.
His passion for creating memorable culinary experiences for guests on board is second to none, making him an integral part of the crew and the perfect complement to your exceptional yachting experience.DECKHAND/STEWARD TBA
-
Reviews
Submit your reviewEpic Yacht ChartersAverage rating: 4 reviewsCharter Guests, July 2023Jun 25, 2024Far Better Than ImaginedCaptain had solid recommendations and setting up/co-ordinating engaging local hikes, swims, and tourist excursions. The food was always fresh, well-made, and presented. I loved the fact local produce was used. This trip was better than I ever imagined.
Charter Guests, June 2024Jun 21, 2024Delicious FoodThe crew was always positive, eager to please, and made sure we were comfortable. The food was delicious and the chef went above and beyond to accommodate. The yacht was very comfortable and always clean! Thank you
Sept 2023, Charter GuestsSep 30, 2023Excellent ExperienceEveryone was fantastic. An excellent experience. We were very well taken care of by the crew. Only regret is that we did not book a longer trip.
Sept 2022, Charter FamilySep 5, 2023Everything Was PerfectThank you for a great memorable vacation. We all had a great time and everything was perfect.
-
Videos
Ready to Dive In?
Epic Yacht Charters provides the most updated information on yachts available but cannot guarantee any details are 100% correct until we verify with the specific yacht.
