Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €35,000/week |
| June & September | Plus Expenses | €30,000/week |
| October to May | Plus Expenses | €24,900/week |
Additional Rate Information
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: 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 or disembarkation in Santorini will be charged one extra day.
Captain: Adam Apostolopoulos
Adam was born and raised in Sweden in 1972.
He fell in love with open blue sailing as a teenager. It started as a sport and soon became a profession. Holder of the greek sailing license of the national sailing academy since 1993 and a sea man’s book since 1989. Last updated his life-saving and fire-fighting appliances in 2019.
Adam has been sailing professionally on the Greek waters for more than fifteen years. He likes to say that “what amazes him the most is that no matter how many times you visit a Greek island you will always experience something different”… He enjoys listening and understanding the needs of each and every one of his guests. A great admirer of the Greek culture and spectacular sea scenery himself, he and his crew will do the best they can to show you the “other side” of the Greek islands.
Chef: Dionisis Mihailovits
Dionisis is amazing both in culinary skills and personality. He has worked several years abroad (France and England) and now has expanded his horizons into the deep blue sea. His meat and seafood dishes are savored by many guests. He is a master of “smoothies”! He has a calm disposition and he is always there to share his recipes. He is great with children.
Steward/ Deckhand: Stefanos Drampoukakis
Stefanos is 22 years old and is from the beautiful town of Chania on the island of Crete. With a love of the sea, he started sailing and holds certification in both commercial pleasure craft and sailing yachts. His technical and electrical knowledge along with boat systems and equipment are perfect for the yachting world.
Now living in Piraeus, he enjoys working out, walking, and spending time with friends. In joining the crew of Allure 59, he’s looking forward to welcoming guests and offering them the best possible charter experience!
Languages: Greek and English (fluent)
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Adam Apostolopoulos | Greek/ Sweedish | 1972 | English, Swedish |
| Crew | Dionisis Mihailovits | Greek |
Captain
Adam Apostolopoulos
Chef
Dionisis Mihailovits
Deckhand/ Steward
Stefanos Drampoukakis
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
Toiletries (shampoo, conditioner, body wash, body milk)
USB hookups in all cabins
Hairdryers
Iron
Nespresso machine
Tender lift
SUP (2)
SeaBobs (2)
Kayak (1)
Water Skis (adult and children) (1)
Fishing gear (1)
Wakeboard (1)
Towable (1)
Snorkeling gear (10)
Tender lift
5 queen bed cabins, all with en-suite facilities, galley down
BREAKFAST
Tea, infusions, coffee, fresh juices, smoothies, milk different
types,
bread and toasts, Greek yoghurt, cereals, fresh fruits, honey,
marmalades(jam), tahini and other spreads, cheese and cold cuts different types,
eggs all types, tomatoes, cucumber, avocados,
pancakes, crepes, viennoiserie different types,
cakes and sweet and savory pies
DAY 1
LUNCH
Beetroot salad with capers and orange vinaigrette
Eggplants stuffed with onions and garlic
Chicken drumsticks with Jasmine rice
DINNER
Spinach salad with radish and mustard vinaigrette Zucchini and carrots sauté with cumin seeds Swordfish with green olives sauce and linguini
DAY 2
LUNCH
Black eyed peas salad with peppers and lemon vinaigrette Tzatziki
Half lamb with Greek herbs and roasted potatoes
DINNER
Greek salad
Traditional Greek crunchy cornmeal pie with fresh greens
and herbs
Shrimps with smoked paprika sauce
DAY 3
LUNCH
Mushroom and corn salad with dry figs Chickpeas baked in the oven with rosemary Chicken livers glazed with balsamic vinegar
DINNER
Fennel salad with red onions and ginger vinaigrette Jacket sweet potatoes
Fresh fish from local fishermen with thyme and lime
DAY 4
LUNCH
Lentils salad with cherry tomatoes and smoked cheese Orzo with pumpkin
Calamari sauté with aioli sauce
DINNER
Lettuce salad with celery and tahini vinaigrette
Couscous with veggies
Greek traditional meatballs with tomato sauce (soutzoukakia)
DAY 5
LUNCH
Rocket salad with nectarine and Talagani grilled cheese Buckwheat with fresh onions and anchovy
Cod en papillote with green beans
DINNER
Quinoa salad with avocados and gherkins Feta cheese pie with spearmint (Tiropita)
Osso bucco with tomato sauce and basil leaves
DAY 6
LUNCH
Potato salad with estragon and cashew nuts Smoked eggplant puree
Salt crusted sea bass with coriander seeds
DINNER
Fusilli pasta salad with cucumber, pickled peppers and Katiki cheese
Green peas a la Francaise
Chicken filet with pumpkin seed oil
DAY 7
LUNCH
Greek cabbage salad (Politiki)
Fried Gnocchi
Mousaka with eggplants, potatoes and minced beef
DINNER
Greek (Cretan) dakos salad Chickpeas fritters
Tuna skewers with guacamole
DESSERTS
Chocolate tart, Millefeuilles, Cheesecake, Brownies, Tiramisu,
Greek yoghurt with sour cherries or honey, Fruit salad,
Pavlova,
crème brulee,
Greek traditional desserts
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.