Goélette & Voilier à moteur ARTEMIS-SIMAY

INFORMATIONS SUR LE YACHT

Goélette & Voilier à moteur ARTEMIS-SIMAY, construit en 2007, est amarré en Greece, Turkey. Il dispose de 3 cabines et peut accueillir 6 personnes.

Location Details: bodrum marina

Accommodation: 3cabins for 6

SPÉCIFICATIONS DU YACHT

Home port bodrum

W Base Port bodrum

Prefered Pickup bodrum

Other Pickup kos

Types de location Goélette & Voilier à moteur

Flag turkis

Marque de yacht Custom Gulet-Motor Sailor

Nom du yacht ARTEMIS-SIMAY

Année de production 2007

Rénové 2016

Longueur 24.00 m

Largeur 6,6 m

Tirant d’eau 3 m

Moteur volvo penta 2x240 hp onan generator 22,5 kw onan generator 13,5 kw

Vitesse de croisière 10 knot

Vitesse maximale 12 knot

Cabines 3

King(s) 1

Queens(s) 2

Showers 4

Couchages 6

Réservoir d’eau 5000 lt

EXTRAS

Générateur: 2

Convertisseur: 5000 watt

Dessalinisateur: 135 lt/hou

Machine à glaçons: Yes

Annexe: 4,8

Dinghy Pax: 8

Dinghy HP: 130

Jacuzzi: No

Climatisation: Full

AC Night: No

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: Yes

Ipod: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Yes

Gay Charters: Yes

Nude Charters: Yes

Hair Dryer: Yes

Guest Smoke: yes

Guest Pet: No

Children Allowed: Yes

Adult Water Skis: Yes

Kids Water Skis: Yes

Knee Board: Yes

Wind Surf: Yes

Gear Snorkel: 8

1 Man Kayak: Yes

Fishing Gear: Yes

Float Mats: Yes

Dinghy Sailing: no

Scuba Onboard: Yacht offers Rendezvous Diving only

Green Make Water: No

Green Reuse Bottle: Yes

Compressor: Not Onboard

INFORMATIONS MENU

Full board menu 350 euro pp/weekly

full board menu + soft drinks 100 euro pp/weekly

half board menu 300 euro pp/weekly

DELUXE MENU

Breakfast

Varities of cheese, olives, butter, honey, marmalade, eggs, salami, sausages, omelette, ‘Pogaca’ – savory pastry, tomatoes, cucumber, crêpe, orange juice, tea and coffee

1st day

15:30 Check - in Dinner GRILLED GILTHEAD SEABREAM

Welcome Table FRIED-CALAMARI

Aperitifs and Champagne PAN FRIED SHRIMPS
PARBOILED POTATOES

GREEN SALAD
EGGPLANT SALAD WITH YOGHURT
GREEN BEANS IN OLIVE OIL

DESSERT: ‘REVANI’ -

SWEET SEMOLINA CAKE

2nd day

Lunch – SPAGHETTI BOLOGNESE Dinner – RUMP STEAK WITH

                FRIED EGGPLANT, MUSHROOM SAUCE
                ZUCCHINI & POTATOES WITH RICE WITH CARROTS
                TOMATO SAUCE LETTUCE

TUNA SALAD ZUCCHINI IN OLIVE OIL

POTATOE SALAD ‘SAKSUKA’ – EGGPLANT DISH

GRILLED RED PEPPERS ‘HAYDARI’ – TURKISH YOGHURT

DESSERT: ICE CREAM DESSERT: FRIED BANANA

3rd day

Lunch – ‘KARNIYARIK’ – EGGPLANT FILLED WITH Dinner – GRILLED SEABASS
TOMATOES, MINCED MEAT & GARLIC GRILLED SQUID

‘PERDE PILAVI’ – RICE FILLED WITH SHRIMP SALAD

CHICKEN IN CAKE PAN GREEN SALAD
SALAD WTH MAYONNAISE ‘BARBUNYA PILAKI’ –

TÜRK. TZATZIKI RED BEANS IN OLIVE OIL

                CELERY SALAD                                                                        EGGPLANT SALAD
               BOILED VEGETABLES DESSERT:
                FRUITS ‘BACKED HELVA’ – SWEET,

PREPARED IN VARITIES

WITH SESAME OIL

4th day

Lunch – MIXED PIZZA                                            Dinner – GRILLED MEATBALLS
               POMMES FRITES                                                       RICE WITH TOMATOES
               TURKISH ‘BÖREK’ -                                                   SHEPERD SALAD

FLAKY PASTRY WITH CHEESE HUMUS

MARINATED CUCUMBER ‘ACILI EZME’ – SPICY PATE

ROCKET SALAD WITH PAPRIKA, ONIONS AND

               ‘MÜCVER’ - ROASTED                                               TOMATOES
               ZUCCHINI WITH DILL                                                       FILLED TOMATOES
               DESSERT: PUDDING                                                         DESSERT: ‘SEKERPARE’-

TURKISH SWEET

5th day

Lunch – BACKED CHICKEN                                            Dinner – MIXED GRILL PAN
               ROAST POTATOES                                                           ‘MEYHANE PILAVI’ – BULGUR WITH
               GRATED PASTA                                                                TOMATOES & PAPRIKA

VEGETABLE PAN ‘ARNAVUT CIGERI’ - ALBANIAN

MIXED SALAD LIVER

MEDITERRANEAN SALAD ‘HAYDARI’ – SPREAD MADE WITH
VEGETABLE-PURSLANE WITH YOGHURT JOGHURT, CURD CHEESE &

FRUITS GARLIC

‘PIYAZ’ – COLD DISH MADE WITH
DRIED BEANS

DESSERT: RICE PUDDING

6th day

Lunch – ‘KADINBUDU KÖFTE’ – Dinner – FISH IN A SALT-CRUST
TURKISH MEATBALL FRIED CALAMARI

BACKED PASTA FRIED SHRIMPS
TOMATO SALAD BOILED POTATOES

RUSSIAN SALAD FILLED PAPRIKA WITH
CARROT SALAD OLIVE OIL

DESSERT: ‘MUHALLEBI’ - GREEN SALAD

TRADITIONAL TURKISH PUDDING LENTIL SALAD
WITH MILK DESSERT: CHOCOLATE CAKE

7th day

Lunch – ‘HASANPASA’ MEATBALLS Dinner – ‘COBAN KAVURMA’ –

FLAKY PASTRY PAN TRADITIONAL TURKISH LAMB

                BLACK-EYED PEA                                                   RICE
                BOILED VEGETABLE                                                     BEETROOT WITH YOGHURT
                BROCCOLI SALAD                                                 ‘FASULYE PILAKI’ -

SHEPERD SALAD WHITE BEANS SALAD

                GRILLED RED PAPRIKA                                          FRUITS
                EGGPLANT WITH YOGHURT
                ZUCCHINI

DESSERT: ICE Cream