Catamarán de lujo con tripulación AMELIA

INFORMACIÓN DEL YATE

Catamarán de lujo con tripulación AMELIA, construido en 2012, está anclado en Greece. Tiene 4 camarotes y puede alojar a 8 personas.

Location Details: The yacht is based in Alimos Marina, Athens.

Accommodation: 4 queen beds with 4 bathrooms ensuite facilities.

All cabins and saloon are fully air-conditioned.

Dimensions of the Beds in queen cabins: 2.05m x 1.60m

2 Crew Bow Cabins with their own 2 heads.

Yacht Prices per week 2026:

28/03-25/04/2026 : 6.150€ / Week + VAT + Expenses
25/04-02/05/2026 : 6.800€ / Week + VAT + Expenses
02/05-23/05/2026 : 7.300€ / Week + VAT + Expenses
23/05-30/05/2026 : 8.300€ / Week + VAT + Expenses
30/05-20/06/2026 : 9.125€ / Week + VAT + Expenses
20/06-25/07/2026 : 10.000€ / Week + VAT + Expenses
25/07-22/08/2026 : 10.700€ / Week + VAT + Expenses
22/08-12/09/2026 : 10.000€ / Week + VAT + Expenses
12/09-26/09/2026 : 9.125€ / Week + VAT + Expenses
26/09-17/10/2026 : 7.520€ / Week + VAT + Expenses
17/10-01/11/2026 : 6.800€ / Week + VAT + Expenses

Prices Include: Yacht , her equipment and crew of 2 (captain & Hostess).
Plus: V.A.T 12% (subject to change without prior notice) & APA 30% of the charter fee not included in the rates.

***All charters are operating Sat - Sat, 15:00 - 09:00 , Return of the boat at its base the evening before by 18.00
***Meals on Half Board basis. The Cook/Hostess prepares daily breakfast, lunch and light snacks during the day, and up to 2 dinners per week.

Summer Base Port: Athens , Alimos Marina
Summer Operating Area: Greece

Winter Base Port: Athens , Alimos Marina
Winter Operating Area: Greece

ESPECIFICACIONES DEL YATE

Home port Athens , Alimos Marina

W Base Port Athens , Alimos Marina

Prefered Pickup Athens , Alimos Marina

Other Pickup Athens , Alimos Marina

Tipos de charter Catamarán de lujo con tripulación

Flag Greek

Marca del yate Lagoon

Nombre del yate AMELIA

Año de producción 2012

Renovado 2024

Eslora 13.00 m

Manga 25.75 m

Calado 4.27 m

Motor Engines: 2x54hp Yanmar, Generator: 1 x Onan 11 kw, Fuel type: Diesel

Velocidad de crucero 8 knot

Velocidad máxima 10 knot

Camarotes 4

Queens(s) 4

Showers 4

Wash Basins 4

Electric Heads 4

Plazas 8

Depósito de agua 700

EXTRAS

Generador: Yes

Inversor: Yes

Desalinizadora: Yes

Bimini: Yes

Neumática: 2,8m

Dinghy Pax: 5

Dinghy HP: 6

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

A/C: Full

AC Night: No

AC SurCharge: NO

Internet: Onboard WIFI

Salon Stereo: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Yes

Kosher: Yes

Gay Charters: Yes

Nude Charters: Yes

Hair Dryer: Yes

Guest Pet: No

Children Allowed: Yes

Stand Up Paddle: 1

Wind Surf: No

Gear Snorkel: Yes

1 Man Kayak: No

Sea Bob: No

Sea Scooter: No

Fishing Gear: No

Swim Platform: Yes

Boarding Ladder: Hydraulic

Scuba Onboard: Yacht offers Rendezvous Diving only

Games Beach: No

Underwater Cam: Yes

Compressor: Not Onboard

INFORMACIÓN DE LA TRIPULACIÓN

George Kourniotis

Capitán

Nacido en: 1976
Nacionalidad: Greek
Años navegados: 1984
Años en charter: 1984
Idiomas hablados: Greek , English

George Kourniotis is an experienced skipper who genuinely loves life at sea and sharing the magic of the Greek islands with his guests—whether he’s sailing or running a fast, smooth day on a power boat. He’s calm, discreet, and easy to be around, with a natural “host” mindset: his goal is for everyone onboard to feel relaxed, looked after, and truly welcome, like they’re travelling with a trusted local friend. When he’s not on the helm, George enjoys exploring new places, finding small seaside tavernas, and he’ll never say no to a good plate of grilled fish with lemon, olive oil, and plenty of homemade sauces on the side. With professional skipper training, a Hellenic Coastguard Speed Boat Operator License, and internationally recognized safety certifications (First Aid, Sea Survival, VHF), he speaks Greek and English and loves tailoring each trip to the pace, mood, and wishes of his guests.

INFORMACIÓN DEL MENÚ

Breakfast:
coffee, tea, fresh orange juice, Greek yogurt with honey and walnuts, pancakes with eggs and bacon, French toasts with eggs and bacon, fresh fruit platter, Greek omelet with toasted bread, fresh bread, croissants, cake (eggs can be grilled, sunny, poached, ad scrambled)

Snacks & Sandwiches:
A variety of snacks will be served two times a day (before lunch and during sunset cocktail) including but not restricted to : spreads and dips, olives, marinated fish, a selection of local Greek meze, cold cuts and cheese platters, omelets, eggs and bacon, yogurt and fruit/nuts/honey, Club Sandwich (Ham or Turkey), Smoked Salmon, Feta Cheese and Tomato Sandwich.

Salads:
Many salads based on fresh local produce are prepared on board. With extra virgin olive oil from some of the finest Greek olive oil producers, selected vinegars and balsamico crèmes as well as some of the finest mineral salts and spices complement this feast of fresh and invigorating tastes. Among others and not restricted to: Greek Village Salad, Chefs Salad, Salade Niceoise, Caesars Salad, Tuna Salad, Pasta Salad, Rucolla & Parmesan Salad, Spinach and nuts Salad.

Main Dishes:

Agrιmi Chicken:
Chicken Filet toped with virgin olive oil scented with fresh fruit juices and local Greek spices and herbs. Served with Green Salad or rice and or boiled vegetables.

Poulet aux fruits:
Chicken with a sauce of fresh fruit, ginger and wine. Served with Green Salad or rice and or boiled vegetables.

Chicken with Yogurt:
A very refreshing recipe toping chicken filet with a fine sauce of Greek yogurt, cardamom and sweetvgreek chili. Served with Green Salad, rice and or boiled vegetables.

Sausage with Orange:
A recipe from Crete with ginger simmered in wine and topped with Kalamata balsamico cream. Served with green salad and yellow local cheese.

Arnaki/Katsikaki sto fourno:
A traditional Greek celebration dish. Lamb or piglet in the oven scented with lemon and oregano with olive oil. Spiced with a variety of Greek spices and herbs. Served with baked potatoes and Greek salad.

Filet a la creme or aux poivres:
Served with oven baked potatoes and rice and vegetables.

Psari sti Gastra:
Fresh fish baked in the oven topped with a sauce of olive oil and lemon scented with oregano. Served with boiled vegetables potato salad and feta chese. Fresh Salmon baked under a layer of fresh tomato and potatoes. Served with rice and salads.

Fresh salmon a la Creme de Champagne:
Served with pasta and salads.

Fish a la Spetsiota:
Toped with virgin olive oil, fresh tomato and scented with Greek herbs and spices. Baked in the oven and served with boiled vegetables feta cheese and Greek salad.

Florina Peper in the oven:
Green Pepers from the area of Florina stuffed or not with white Greek cheese baked in the oven, served with Greek salad.

Fasolakia Ladera:
Avery common traditional Greek vegetarian dish with green beans and potatoes in tomato sauce served warm or cold with feta cheese, olives and Greek salad.

Ntomates kai Piperies Gemistes:
Another very common traditional dish that can also be vegetarian. Tomatoes and Green Peppers stuffed with rice and herbs and minced meat baked in the oven with potatoes and olive oil. Served with feta cheese and Greek salad.

A variation of pasta dishes can also be prepared.

Desserts:
Yogurt with honey and nuts, Strawberries with fresh cream or cream caramel, Greek baklava, Greek chalvas, Galaktompoureko, Fruit in Season, Ice-cream, Coffee

During meals a bottle of wine per two guests is served or beer and refreshments.

We can also prepare for you a variety of dishes according to your preference. This is only an indicative list to which you have the flexibility to choose and combine whatever you would like to taste.