Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Dimitar Stoyanov | Bulgarian | 1970 | Captain: Bulgarian (native), English, Greek & Russian (conversational)Deckhand: Languages: Bulgarian (native), English | |
| Crew | Angel Malinov | Bulgarian |
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: Angel Malinov
Angel, the vibrant chef aboard Astoria, is fueled by a passion for culinary innovation and a relentless drive to excel in the kitchen. With years of experience under his belt, Angel has honed his skills in a variety of international cuisines, with a particular emphasis on Spanish, Japanese, and Bulgarian dishes. Having served as head chef in several esteemed Bulgarian restaurants since 2018, Angel brings a wealth of expertise to the galley. Fluent in Bulgarian, English, and Spanish, Angel is adept at communicating and crafting memorable dining experiences for guests, aiming to evoke positive emotions through every delectable creation.
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.
Captain
Dimitar Stoyanov
Chef
Angel Malinov
Deckhand / Steward
Robert Chamasanyan
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
CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.
Rates 2024
High Season (July/August): EURO 35000 + VAT + APA of 20%
Mid Season (June and September): EURO 30000 + VAT + APA 20%
Low Season (rest months): EURO 24900 + VAT + APA 20%
VAT 12%
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
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.
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: Angel Malinov
Angel, the vibrant chef aboard Astoria, is fueled by a passion for culinary innovation and a relentless drive to excel in the kitchen. With years of experience under his belt, Angel has honed his skills in a variety of international cuisines, with a particular emphasis on Spanish, Japanese, and Bulgarian dishes. Having served as head chef in several esteemed Bulgarian restaurants since 2018, Angel brings a wealth of expertise to the galley. Fluent in Bulgarian, English, and Spanish, Angel is adept at communicating and crafting memorable dining experiences for guests, aiming to evoke positive emotions through every delectable creation.
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.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Dimitar Stoyanov | Bulgarian | 1970 | Captain: Bulgarian (native), English, Greek & Russian (conversational)Deckhand: Languages: Bulgarian (native), English |
| Crew | Angel Malinov | Bulgarian |
Captain
Dimitar Stoyanov
Chef
Angel Malinov
Deckhand / Steward
Robert Chamasanyan
Accomodation
Amenities
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, 1 master cabin)
Filtration System for Purified Water (mineral & sparkling water)
Printer
Paddleboard (1)
Seabob (2)
Monoski (1)
Wakeboard (1)
Waterski adults (1)
Fishing gear (2)
Snorkeling equipment (5)
Inflatable Couch for 2 pax(1)
All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
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.