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
Captain: Dimitar Stoyanov
Captain Dimitar was born in 1970 and he is from Bulgaria. He has an extensive experience on various vessels. In addition, he has delivered various sailing and power charter boats up to 25 meters in Greece, Mediterranean sea and Atlantic Ocean. He followed his love for the sea and joined the yachting world. Working as a captain for 8 years, he has had years of experience in yacht services management.
He is a passionate Captain with the sea and he is happy to welcome guests onboard Astoria and offer an exceptional charter experience in the gorgeous Greek islands.
Languages: Bulgarian (native), English, Greek & Russian (conversational)
Chef: Hristo Nishev
Hristo, from Bulgaria, has a love of foods and creating spectacular dishes. After graduating with honors as an engineer in 2008 from the Professional School Penyo Penev, he turned his attention to cooking and becoming a chef. He began work in restaurants throughout Plovdiv and other areas of Bulgaria. From 2006- 2008, he attended Protur 95 for courses in Deputy Chef, Chef, and Head Chef; then in 2017, attended a Carving Course and Baker and Confectioner at the French Masters. Hristo loves various cultural cuisines – Greek, Spanish, Italian- and enjoys preparing themed dinners. He appreciates properly paired drinks with beautiful food that brings family and friends together. Hristo is excited to join Astoria and create an incredible charter experience for his guests. Outside of the kitchen (or galley), he enjoys cycling.
Languages: Bulgarian (native), English (fluent)
Deckhand/ Steward: TBA
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Dimitar Stoyanov | Bulgarian | 1970 | Captain: Bulgarian (native), English, Greek & Russian (conversational)Chef: Bulgarian (native), English (fluent)Deckhand: Languages: Bulgarian (native), English & Russian (fluent) |
| Crew | Hristo Nishev | Bulgarian |
Captain
Dimitar Stoyanov
Accomodation
Ammenities
General
Leisure
Other Specs
Kenyon electric grill in the kitchen module of the cockpit
Hot/ Cold water on 1 deck shower
Teak cockpit table extension
2 cockpit fridges 17.16 gallons />Icemaker (cockpit)
Fridge 17.16 gallons on flying bridge
Combination locking safe
Flybridge HiFi + 4 speakers
Washing machine/ dryer (light laundry)
Wine fridge for 23 bottles
Safety equipment
Hairdryers (5)
Iron (1)
Pillows for each bed (4)
Shower gel, shampoo, conditioner, body milk, hand soap
Fans for each cabin
- 2 TV's (1 saloon, 3.28 ft cabin)
Paddleboard (1)
Monoski (1)
Kayak 2 pax (1)
Wakeboard (1)
Waterski adults (1)
Fishing gear (2)
Snorkeling equipment (5)
Seabob (2)
Inflatable tubes (1)
Inflatable Couch (1)
Water Carpet (1)
One master cabin with en suite bathroom and 4 queen bed cabins with private bathrooms
Day 1
Welcome drink
Champagne with strawberries dipped in milk chocolate
Assortment of bruschettas with salmon sprinkled with caviar, prosciutto, concasse tomatoes, etc.
Plateau cheese selection (Camembert, Parmesan, white cheese, yellow cheese, etc.
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Lunch
Lettuce with cherry, parmesan, avocado, seeds and lemon dressing
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Salmon fillet served with homemade pea puree and hollandaise sauce
Lemon sorbet
Dinner
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, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Wellington beef tenderloin
Mascarpone cream with melon jam
Day 2
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
Lunch
Tomatoes with homemade kopuulo, cottage cheese and olive paste
Goose liver served with blueberry sauce and bruschettas
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Fresh Greek fish selected from the fish market prepared in salt and served with butter garlic sauce
Tiramisu
Dinner
Shopska salad
Octopus with olives, fresh onions and concasse tomatoes
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Pork tenderloin with crispy crust served with sauteed potatoes in mushrooms and mushroom sauce
Crembrule with white chocolate and fresh raspberries
Day 3
Breakfast
Pancakes served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plate of sausages and cheeses, homemade lyutenitsa
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Tomato tartare with mozzarella and basil pesto
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Duck Soup
Turkey roll with stewed spinach and cheese
Seasonal fruit
Dinner
Mixed green salads, with cucumber, dried tomatoes and walnuts
Tuna tartare
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Marinated beef bon fillet confit with fluffy mashed potatoes with truffle oil
Chocolate souffle with a scoop of ice cream
Day 4
Breakfast
Fried French toast served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.
Plate of sausages and cheeses, homemade lyutenitsa
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Tomatoes with roasted herbal cheese drizzled with pesto cream
Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, 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
Dinner
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, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Crispy white fish served with sauteed potatoes and tartar sauce
Chocolate mousse with fresh strawberries
Day 5
Breakfast
Bulgarian banitsa with white cheese
Plate of sausages and cheeses, homemade lyutenitsa
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
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, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Schnitzels from pork bon fillet served with french fries
White cake with sliced almonds
Dinner
Slice of 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, assortment of white and yellow cheeses, salami, olives served with freshly baked bread
Fish meatballs from white fish fillet, shrimps and salmon served with tartar sauce
Mascarpone cream with fresh fruit
Day 6
Breakfast
Banana pancakes made with oatmeal
Plate of sausages and cheeses, homemade lyutenitsa
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Muesli
Lunch
Fish soup with salmon balls, shrimp and sea bass
Spicy tiro, Kopuulo, assortment of cheeses, sausages, olives served with freshly baked bread
Paella with seafood
Nutella cake
Dinner
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 lutenitsa
Cheesecake with blueberries
Day 7
Breakfast
French croissants with butter
Plate of sausages and cheeses, homemade lyutenitsa
Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)
Freshly squeezed orange and grapefruit juice
Lunch
Burata salad
Greek moussaka
Spicy tiro, Kopuulo, Scordolia, 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
Tabbouleh salad prepared from finely chopped parsley, tomatoes, mint, onion, bulgur and seasoned with olive oil, lemon juice, salt and sweet pepper.
Avocado stuffed with shrimp and crab rolls
Spicy tiro, Kopuulo, Scordolia, assortment of cheeses, sausages, home-marinated beef bon fillet, olives served with freshly baked bread
Pork roll with mushrooms and cream sauce
Lindt chocolate cake
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.