ALMAZ Yacht Description
Offered by DMA Yachting, the majestic charter yacht ALMAZ is a 67 ft motor yacht. The main attractions of ALMAZ are her impeccable styling and interconnection with the sea. ALMAZ spends the season in Antarctica. She was constructed by the well-known ship builder Azimut in 2008. A succesful refit was completed in 2017. The spacious yacht layout features 4 large cabins and comfortably accommodates up to 8 guests.
ALMAZ is classified as a superyacht. The prominent section of the yacht, inviting aft deck, continues to the well-equipped and inviting main saloon. The main saloon is a well-design space with an abundance of seating areas and enables a number of media entertainment options. 4 welcoming cabins are purposefully laid out with vison for maximum room, access, comfort and privacy.
The motor yacht features Engines: 2 x 1.360 HP MAN Generators: 1 Kohler 17,5 KW + 1 Kohler 20,0 KW engines .
Accommodation
Master StateroomLength/Type of bed: Queen
WC: Full, with bathtub and amenities
Electronic devices: TV, stereo, air-condition
VIP Stateroom
Length/Type of bed: Queen
WC: Full
Electronic devices: TV, stereo, air-condition
Twin 1
Length/Type of bed: 2 single
WC: Full
Electronic devices: TV, stereo, air-condition
*Convertible into double
Twin 2
Length/Type of bed: 2 single
WC: Full
Electronic devices: stereo, air-condition
What is the cabin arrangement of ALMAZ?
- 2 VIP cabins
- 2 Double cabins
- 2 Twin cabins
ALMAZ
-
Weekly price: $17,500 - $19,500
Low Season | High Season
- Length: 67'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 4
- Builder: Azimut
- Consumption: 350 Litres/Hr
- Cruising Speed: 24
- Max. Speed: 31
- Built Year: 2008
- Refit: 2017
ALMAZ Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 35,000$ to 39,000$ | 7,000$ to 11,700$ | 42,000$ to 50,700$ | Discounts outside the main season are common. | |
| 7 day charter | 17,500$ to 19,500$ | 3,500$ to 5,850$ | 21,000$ to 25,350$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 8,750$ to 9,750$ | 1,750$ to 2,925$ | 10,500$ to 12,675$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 17,500$ / 6 * 3 days = 8,750$ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $17,500
High season rate: $19,500
Rate Details:
High Season: 01 July - 31 August
Low Season: All other months
Tax Status:
Current Greek VAT 12% on top of the charter feeRate Details:
High Season: 01 July - 31 August
Low Season: All other months
Tax Status:
Current Greek VAT 12% on top of the charter fee
Price Terms
Plus Expenses
Amenities
Nude:
Yes
Crew Pets:
No
Special Diets:
Inq
Kosher:
Inq
Gay Charters:
Yes
YachtNudeCharters:
Yes
Crew Smokes:
Inq
Specifications
Guests:
8
Maxspeed:
31
Draft:
1.65
Cruising Speed:
24
Helipad:
No
Ac:
Full
Ac Night:
No
Built:
2008
Cabins:
4
King:
Queen:
2
Double:
2
Single:
Twin:
2
Pullman:
Showers:
4
Basins:
Heads:
4
Electric Heads:
Jacuzzi:
No
Features
AC: Full
Cruising Speed: 24
Max Speed: 31
Layout
More Specifications
Flag:
GREEK
Homeport:
Athens, Greece
Resort Course:
Yacht Permit:
1
Yacht License:
1
Yacht Mca:
0
Yacht Insurance:
AFROUDAKIS YACHTING LTD
Diving Yacht offers Rendezvous Diving only
Scuba On Board:
Yacht offers Rendezvous Diving only
Fishing
Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:
Green Initiatives
Green Initiative:
Reusable Bottles:
Other Green Efforts:
Water Sports
Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp:
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard:
Crew
Crew Information
Captain: Vassilis Mazis
Position: Captain
Name: Vassilis Mazis
Nationality: Greek
Languages: Greek & English
Information
Captain Vassilis has 17 years experience in the marine industry ranging from unlimited tonnage tankers to cruising ships, passenger ships, motor yachts, carrying thousands of passengers daily. He has extensively cruised the Eastern and Western Mediterranean as well as the North Atlantic.
He studied in the Naval Academy as an Officer and graduated from the Merchant Marine Academy of Kefalonia Island. His enthusiasm blends well with the positive attitude of the entire crew. As the Captain, he takes great pride in creating tailor-made yacht cruise experiences for each charterer and works closely with his guests to ensure that all of their needs are met. His love for travelling provides Vasilis with the passion to research and organize all kinds of activities for the enhancement of the onboard experience.
Position: Sailor / Deckhand
Name: Remigo Dilao
Nationality: Filipino
Languages: English & Filipino
Information
His love for the sea is a driving force for Remigo. His team spirit, the tranquility of his character, but also his energetic and willingness, make Remigo a precious crew member and ideal for providing best services to guests
Position: Cook
Name: TBA
Position: Stewardess
Name: Eirini Kalle
Nationality: Greek
Languages: Greek & English
Information
Eirini, is the youngest member of the crew. Ιs dedicated to ensure customer satisfaction through prompt service which lies above everything else. Her primary motto is to serve passengers and ensure their well being, comfort and safety. Eirini is discreet but humorous, effective and consistent in her duties. Patience and hard work are her basic characteristics.
Menu
BREAKFAST
Omelettes, cakes, cheese or cheese and ham puff pastries, traditional phyllo custard pie, variety of jams, honey, hummus, milk, cereals, bacon, boiled frankfurters. Choose from the above and we will have it ready for you.
PRE-SERVICE TREATS
Olives or Greek dip such as roasted eggplant dip, tzatziki or taramosalata (fish roe dip) & traditional Greek rusks welcome everyone at the table.
SNACKS
Snacks prepared at any time of the day: platters of cheese and cold cuts accompanied with breadsticks or dako (traditional Greek barley rusk), cherry tomatoes with mozzarella and salami in a stick, grilled cheese sandwich with potato chips, fresh seasonal fruit, fruit yoghurt, traditional round Epirus cheese pie, baked frankfurter puff pastries, a wide variety of freshly baked puff pastries procured from a local bakery in the area.
FRUIT
All seasonal fresh fruits, depending on the availability and adequacy at the local market. Fruit selection of grapes, peaches, kiwi, watermelon, melon, bananas or a mix with what fresh seasonal fruit we may find.
SAMPLE MENU
DAY 1
Main course
Moussaka or pastitsio.
Salad
Beetroot salad with non-fat yoghurt sauce and a little garlic or multi-color salad (lettuce, peppers, corn, beetroot, cherry tomatoes and crumbled Epirus feta cheese).
Appetizer (optional)
Greek cheese platter with figs and chutney served with Greek pickles and Cretan rusks or freshly baked bread.
Dessert
Ice-cream
DAY 2
Main course
Kritharoto (orzo) with seafood or kritharoto with chicken, sausages and grated kefalotyri cheese.
Salad
Spinach with Clementine juice, anthotyro cheese, crumbled walnuts and figs.
Appetizer (optional)
Greek cheese pie with sweet ‘n’ sour sauce.
Dessert
Yoghurt served with traditional spoon sweets.
DAY 3
Main course
Fresh fish (ordered from local fish shop or local tavern) grilled on charcoal served with greens and boiled vegetables or sole fillet baked in the oven served with smashed potato and sautéed vegetables (peas, carrots).
Salad
Greek (choriatiki)
Appetizer (optional)
Platter with Greek mezedes (dolmadakia- stuffed vine leaves-, tzatziki, taramosalata- fish roe dip-, roasted
eggplant dip, sardine in olive oil, seafood pastourma).
Dessert
Ice-cream
DAY 4
Main course
Barbeque on the boat with a selection of meats (lamb ribs or chicken ribs or kebab or mixed grill) served with
souvlaki pitas and baked potatoes.
Salad
Greek with two kinds of white cheese.
Appetizer (optional)
spinach and cheese Greek pie (spinach, wild greens and feta).
Dessert
Assorted mini ice-creams or yoghurt with honey.
DAY 5
Main course
Fisherman’s pasta with linguine or penne (shrimps, mussels and calamari) or spaghetti bolognese with grated kefalotyri cheese
Salad
fisherman’s pasta is accompanied by green salad with salmon and mushrooms while the Bolognese is
accompanied by caprese salad
Appetizer (optional)
Asparagus with Lefkada type salami and Cretan rusks.
Dessert
Ice-cream
DAY 6
Main course
Barbeque with seafood (shrimps, octopus, calamari) and grilled vegetables.
Salad
Green salad with avocado and Greek rusks.
Appetizer (optional)
Potato salad with yoghurt and bacon or basmati steamed rice with herbs.
Dessert
Seasonal fruit
DAY 7
Main course
Stew. We have a selection of 6 stew dishes to choose from:
- Octopus stew cooked with wine and pasta
- Beef stew cooked with sweet Mavrodafni wine and rice
- Chickpea stew with pork and vegetables
- Tomato beef stew with potato puree
- Cod stew cooked with wine
- Tomato pork stew with potatoes (a Cycladic dish).
Salad
Dakos (Cretan barley rusk) with feta cheese and tomato.
Appetizer (optional)
Dolmadakia (stuffed vine leaves) served with yoghurt.
Dessert
Ice-cream
The following recipes are an alternative suggestion.
You can add and remove items from your classic menu and customize your menu for morning, noon or evening. These are recipes for light meals with traditional ingredients.
You will find salads, vegetarian meals, desserts, snacks, etc.
You can easily customize your own diet plan.
Also, within the possibilities of the boat and its kitchen, you can suggest to us your own dishes in case our recipes and our menu do not fully meet your needs.
Light chicken salad with non-fat yoghurt, broccoli and green vegetables
Salad with watermelon, lettuce, coriander, peppers
Chicken with couscous, tzatziki and peas
Salad with chicken, quinoa, spinach, avocado, feta cheese and cherry tomatoes
Chicken with asparagus, lentils, spinach, bacon and yoghurt
Calf’s liver fillet with bacon and mashed potatoes
Tacos with chicken and yoghurt sauce
Chicken meatballs with chickpeas and yoghurt sauce
Greek souvlaki pitas with ground beef, feta cheese and anthotyro
Light prawn cocktail with sun-dried tomatoes and green salad
Smoked salmon with asparagus and beetroot
Tuna with nicoise salad
Mussel casserole with tomato sauce and freshly baked bread
Smoked salmon and potato salad with asparagus
Spaghetti pesto with chicken and green beans
Fusilli with sausage and salad with spinach, rocket and yoghurt
Spaghetti with broccoli
Fettuccine with smoked trout, peas and asparagus
Farfalle with mushrooms
Tuna with conchiglie pasta, olives, tomatoes and Verde sauce
Bruschetta with sardines, tomato, anchovies, peppers
Avocado salad with pita bread, yoghurt, lettuce, cherry tomatoes
Greek salad with nuts and honey
Avocado grilled sandwich
Greek cheese and cold cuts platter
‘Divine’ fruit salad with honey and sesame
Ricotta cheese with honey and nuts
Gallery
molon51036
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- wpcf_menu: <p><strong>BREAKFAST</strong><br />Omelettes, cakes, cheese or cheese and ham puff pastries, traditional phyllo custard pie, variety of jams, honey, hummus, milk, cereals, bacon, boiled frankfurters. Choose from the above and we will have it ready for you.</p> <p><strong>PRE-SERVICE TREATS</strong><br />Olives or Greek dip such as roasted eggplant dip, tzatziki or taramosalata (fish roe dip) & traditional Greek rusks welcome everyone at the table.</p> <p><strong>SNACKS</strong><br />Snacks prepared at any time of the day: platters of cheese and cold cuts accompanied with breadsticks or dako (traditional Greek barley rusk), cherry tomatoes with mozzarella and salami in a stick, grilled cheese sandwich with potato chips, fresh seasonal fruit, fruit yoghurt, traditional round Epirus cheese pie, baked frankfurter puff pastries, a wide variety of freshly baked puff pastries procured from a local bakery in the area.</p> <p><strong>FRUIT</strong><br />All seasonal fresh fruits, depending on the availability and adequacy at the local market. Fruit selection of grapes, peaches, kiwi, watermelon, melon, bananas or a mix with what fresh seasonal fruit we may find.</p> <p><strong>SAMPLE MENU</strong></p> <p><strong>DAY 1</strong></p> <p><strong>Main course</strong><br />Moussaka or pastitsio.</p> <p><strong>Salad</strong><br />Beetroot salad with non-fat yoghurt sauce and a little garlic or multi-color salad (lettuce, peppers, corn, beetroot, cherry tomatoes and crumbled Epirus feta cheese).</p> <p><strong>Appetizer (optional)</strong><br />Greek cheese platter with figs and chutney served with Greek pickles and Cretan rusks or freshly baked bread.</p> <p><strong>Dessert</strong><br />Ice-cream</p> <p><strong>DAY 2 </strong></p> <p><strong>Main course</strong><br />Kritharoto (orzo) with seafood or kritharoto with chicken, sausages and grated kefalotyri cheese.</p> <p><strong>Salad</strong><br />Spinach with Clementine juice, anthotyro cheese, crumbled walnuts and figs.</p> <p><strong>Appetizer (optional)</strong><br />Greek cheese pie with sweet ‘n’ sour sauce.</p> <p><strong>Dessert</strong><br />Yoghurt served with traditional spoon sweets.<br /><br /><strong>DAY 3</strong></p> <p><strong>Main course</strong><br />Fresh fish (ordered from local fish shop or local tavern) grilled on charcoal served with greens and boiled vegetables or sole fillet baked in the oven served with smashed potato and sautéed vegetables (peas, carrots).</p> <p><strong>Salad</strong><br />Greek (choriatiki)</p> <p><strong>Appetizer (optional)</strong><br />Platter with Greek mezedes (dolmadakia- stuffed vine leaves-, tzatziki, taramosalata- fish roe dip-, roasted<br />eggplant dip, sardine in olive oil, seafood pastourma).</p> <p><strong>Dessert</strong><br />Ice-cream</p> <p><strong>DAY 4</strong></p> <p><strong>Main course<br /></strong>Barbeque on the boat with a selection of meats (lamb ribs or chicken ribs or kebab or mixed grill) served with<br />souvlaki pitas and baked potatoes.<strong><br /></strong></p> <p><strong>Salad<br /></strong>Greek with two kinds of white cheese.<strong><br /></strong></p> <p><strong>Appetizer (optional)<br /></strong>spinach and cheese Greek pie (spinach, wild greens and feta).</p> <p><strong>Dessert<br /></strong>Assorted mini ice-creams or yoghurt with honey.<br /><strong><br />DAY 5<br /></strong></p> <p><strong>Main course<br /></strong>Fisherman’s pasta with linguine or penne (shrimps, mussels and calamari) or spaghetti bolognese with grated kefalotyri cheese<strong><br /></strong></p> <p><strong>Salad<br /></strong>fisherman’s pasta is accompanied by green salad with salmon and mushrooms while the Bolognese is<br />accompanied by caprese salad<strong><br /></strong></p> <p><strong>Appetizer (optional)<br /></strong>Asparagus with Lefkada type salami and Cretan rusks.</p> <p><strong>Dessert<br /></strong>Ice-cream<strong><br /></strong></p> <p><strong>DAY 6</strong></p> <p><strong>Main course</strong><br />Barbeque with seafood (shrimps, octopus, calamari) and grilled vegetables.</p> <p><strong>Salad</strong><br />Green salad with avocado and Greek rusks.</p> <p><strong>Appetizer (optional)</strong><br />Potato salad with yoghurt and bacon or basmati steamed rice with herbs.</p> <p><strong>Dessert</strong><br />Seasonal fruit</p> <p><strong>DAY 7</strong></p> <p><strong>Main course</strong><br />Stew. We have a selection of 6 stew dishes to choose from:<br />- Octopus stew cooked with wine and pasta<br />- Beef stew cooked with sweet Mavrodafni wine and rice<br />- Chickpea stew with pork and vegetables<br />- Tomato beef stew with potato puree<br />- Cod stew cooked with wine<br />- Tomato pork stew with potatoes (a Cycladic dish).</p> <p><strong>Salad</strong><br />Dakos (Cretan barley rusk) with feta cheese and tomato.</p> <p><strong>Appetizer (optional)</strong><br />Dolmadakia (stuffed vine leaves) served with yoghurt.</p> <p><strong>Dessert</strong><br />Ice-cream</p> <p>The following recipes are an alternative suggestion.</p> <p>You can add and remove items from your classic menu and customize your menu for morning, noon or evening. These are recipes for light meals with traditional ingredients.<br />You will find salads, vegetarian meals, desserts, snacks, etc.</p> <p>You can easily customize your own diet plan.<br />Also, within the possibilities of the boat and its kitchen, you can suggest to us your own dishes in case our recipes and our menu do not fully meet your needs.</p> <p> </p> <p>Light chicken salad with non-fat yoghurt, broccoli and green vegetables<br />Salad with watermelon, lettuce, coriander, peppers<br />Chicken with couscous, tzatziki and peas<br />Salad with chicken, quinoa, spinach, avocado, feta cheese and cherry tomatoes<br />Chicken with asparagus, lentils, spinach, bacon and yoghurt<br />Calf’s liver fillet with bacon and mashed potatoes<br />Tacos with chicken and yoghurt sauce<br />Chicken meatballs with chickpeas and yoghurt sauce<br />Greek souvlaki pitas with ground beef, feta cheese and anthotyro<br />Light prawn cocktail with sun-dried tomatoes and green salad<br />Smoked salmon with asparagus and beetroot<br />Tuna with nicoise salad<br />Mussel casserole with tomato sauce and freshly baked bread<br />Smoked salmon and potato salad with asparagus<br />Spaghetti pesto with chicken and green beans<br />Fusilli with sausage and salad with spinach, rocket and yoghurt<br />Spaghetti with broccoli<br />Fettuccine with smoked trout, peas and asparagus<br />Farfalle with mushrooms<br />Tuna with conchiglie pasta, olives, tomatoes and Verde sauce<br />Bruschetta with sardines, tomato, anchovies, peppers<br />Avocado salad with pita bread, yoghurt, lettuce, cherry tomatoes<br />Greek salad with nuts and honey<br />Avocado grilled sandwich<br />Greek cheese and cold cuts platter<br />‘Divine’ fruit salad with honey and sesame<br />Ricotta cheese with honey and nuts</p> <p> </p> <p> </p> <p> </p>
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/>Omelettes, cakes, cheese or cheese and ham puff pastries, traditional phyllo custard pie, variety of jams, honey, hummus, milk, cereals, bacon, boiled frankfurters. Choose from the above and we will have it ready for you.</p> <p><strong>PRE-SERVICE TREATS</strong><br />Olives or Greek dip such as roasted eggplant dip, tzatziki or taramosalata (fish roe dip) & traditional Greek rusks welcome everyone at the table.</p> <p><strong>SNACKS</strong><br />Snacks prepared at any time of the day: platters of cheese and cold cuts accompanied with breadsticks or dako (traditional Greek barley rusk), cherry tomatoes with mozzarella and salami in a stick, grilled cheese sandwich with potato chips, fresh seasonal fruit, fruit yoghurt, traditional round Epirus cheese pie, baked frankfurter puff pastries, a wide variety of freshly baked puff pastries procured from a local bakery in the area.</p> <p><strong>FRUIT</strong><br />All seasonal fresh fruits, depending on the availability and adequacy at the local market. 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We have a selection of 6 stew dishes to choose from:<br />- Octopus stew cooked with wine and pasta<br />- Beef stew cooked with sweet Mavrodafni wine and rice<br />- Chickpea stew with pork and vegetables<br />- Tomato beef stew with potato puree<br />- Cod stew cooked with wine<br />- Tomato pork stew with potatoes (a Cycladic dish).</p> <p><strong>Salad</strong><br />Dakos (Cretan barley rusk) with feta cheese and tomato.</p> <p><strong>Appetizer (optional)</strong><br />Dolmadakia (stuffed vine leaves) served with yoghurt.</p> <p><strong>Dessert</strong><br />Ice-cream</p> <p>The following recipes are an alternative suggestion.</p> <p>You can add and remove items from your classic menu and customize your menu for morning, noon or evening. These are recipes for light meals with traditional ingredients.<br />You will find salads, vegetarian meals, desserts, snacks, etc.</p> <p>You can easily customize your own diet plan.<br />Also, within the possibilities of the boat and its kitchen, you can suggest to us your own dishes in case our recipes and our menu do not fully meet your needs.</p> <p> </p> <p>Light chicken salad with non-fat yoghurt, broccoli and green vegetables<br />Salad with watermelon, lettuce, coriander, peppers<br />Chicken with couscous, tzatziki and peas<br />Salad with chicken, quinoa, spinach, avocado, feta cheese and cherry tomatoes<br />Chicken with asparagus, lentils, spinach, bacon and yoghurt<br />Calf’s liver fillet with bacon and mashed potatoes<br />Tacos with chicken and yoghurt sauce<br />Chicken meatballs with chickpeas and yoghurt sauce<br />Greek souvlaki pitas with ground beef, feta cheese and anthotyro<br />Light prawn cocktail with sun-dried tomatoes and green salad<br />Smoked salmon with asparagus and beetroot<br />Tuna with nicoise salad<br />Mussel casserole with tomato sauce and freshly baked bread<br />Smoked salmon and potato salad with asparagus<br />Spaghetti pesto with chicken and green beans<br />Fusilli with sausage and salad with spinach, rocket and yoghurt<br />Spaghetti with broccoli<br />Fettuccine with smoked trout, peas and asparagus<br />Farfalle with mushrooms<br />Tuna with conchiglie pasta, olives, tomatoes and Verde sauce<br />Bruschetta with sardines, tomato, anchovies, peppers<br />Avocado salad with pita bread, yoghurt, lettuce, cherry tomatoes<br />Greek salad with nuts and honey<br />Avocado grilled sandwich<br />Greek cheese and cold cuts platter<br />‘Divine’ fruit salad with honey and sesame<br />Ricotta cheese with honey and nuts</p> <p> </p> <p> </p> <p> </p>";s:13:"yachtMenu1Pic";s:0:"";s:13:"yachtMenu2Pic";s:0:"";s:13:"yachtMenu3Pic";s:0:"";s:13:"yachtMenu4Pic";s:0:"";s:13:"yachtMenu5Pic";s:0:"";s:13:"yachtMenu6Pic";s:0:"";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"4";s:14:"yachtCrewSmoke";s:3:"Inq";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:15:"Vassilis Mazis ";s:18:"yachtCaptainNation";s:5:"Greek";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:28:"English, Filipino and Greek ";s:13:"yachtCrewName";s:0:"";s:14:"yachtCrewTitle";s:0:"";s:15:"yachtCrewNation";s:0:"";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:1949:"Position: Captain<br /> Name: Vassilis Mazis <br /> Nationality: Greek<br /> Languages: Greek & English<br /> <br /> Information<br /> Captain Vassilis has 17 years experience in the marine industry ranging from unlimited tonnage tankers to cruising ships, passenger ships, motor yachts, carrying thousands of passengers daily. 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- helipad: No
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- lengthm: 20.00 m
- consumption: 350
- consumption_units: Litres/Hr
- yachtRange: 330
- price_details: Rate Details: High Season: 01 July - 31 August Low Season: All other months Tax Status: Current Greek VAT 12% on top of the charter fee
- terms: Plus Expenses
- yachtTermsTypeNum: 2
- caemail: [email protected]
- ca: AFROUDAKIS YACHTING LTD
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/6146/4
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- nude: Yes
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- flag: GREEK
- captain_nation: Greek
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- cya_content: a:2:{s:4:"time";i:1664504325;s:3:"cya";s:1106:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> ALMAZ Yacht Description</h2></div><p>Offered by DMA Yachting, the majestic charter yacht ALMAZ is a 67 ft motor yacht. The main attractions of ALMAZ are her impeccable styling and interconnection with the sea. ALMAZ spends the season in Antarctica. She was constructed by the well-known ship builder Azimut in 2008. A succesful refit was completed in 2017. The spacious yacht layout features 4 large cabins and comfortably accommodates up to 8 guests. </p><p>ALMAZ is classified as a superyacht. The prominent section of the yacht, inviting aft deck, continues to the well-equipped and inviting main saloon. The main saloon is a well-design space with an abundance of seating areas and enables a number of media entertainment options. </br></br>4 welcoming cabins are purposefully laid out with vison for maximum room, access, comfort and privacy. </br></p><p>The motor yacht features Engines: 2 x 1.360 HP MAN Generators: 1 Kohler 17,5 KW + 1 Kohler 20,0 KW engines .</p>";}
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- parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht6146/6146brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of ALMAZ"> <img height="606" width="555" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of ALMAZ" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht6146/6146brochure88.jpg?ssl=1"/> </a> </div>
- parsed_menu: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-utensils mofa"></i></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class="cya_table row"> <div class=col-md-12> <p><strong>BREAKFAST</strong><br />Omelettes, cakes, cheese or cheese and ham puff pastries, traditional phyllo custard pie, variety of jams, honey, hummus, milk, cereals, bacon, boiled frankfurters. Choose from the above and we will have it ready for you.</p><br /> <p><strong>PRE-SERVICE TREATS</strong><br />Olives or Greek dip such as roasted eggplant dip, tzatziki or taramosalata (fish roe dip) & traditional Greek rusks welcome everyone at the table.</p><br /> <p><strong>SNACKS</strong><br />Snacks prepared at any time of the day: platters of cheese and cold cuts accompanied with breadsticks or dako (traditional Greek barley rusk), cherry tomatoes with mozzarella and salami in a stick, grilled cheese sandwich with potato chips, fresh seasonal fruit, fruit yoghurt, traditional round Epirus cheese pie, baked frankfurter puff pastries, a wide variety of freshly baked puff pastries procured from a local bakery in the area.</p><br /> <p><strong>FRUIT</strong><br />All seasonal fresh fruits, depending on the availability and adequacy at the local market. Fruit selection of grapes, peaches, kiwi, watermelon, melon, bananas or a mix with what fresh seasonal fruit we may find.</p><br /> <p><strong>SAMPLE MENU</strong></p><br /> <p><strong>DAY 1</strong></p><br /> <p><strong>Main course</strong><br />Moussaka or pastitsio.</p><br /> <p><strong>Salad</strong><br />Beetroot salad with non-fat yoghurt sauce and a little garlic or multi-color salad (lettuce, peppers, corn, beetroot, cherry tomatoes and crumbled Epirus feta cheese).</p><br /> <p><strong>Appetizer (optional)</strong><br />Greek cheese platter with figs and chutney served with Greek pickles and Cretan rusks or freshly baked bread.</p><br /> <p><strong>Dessert</strong><br />Ice-cream</p><br /> <p><strong>DAY 2 </strong></p><br /> <p><strong>Main course</strong><br />Kritharoto (orzo) with seafood or kritharoto with chicken, sausages and grated kefalotyri cheese.</p><br /> <p><strong>Salad</strong><br />Spinach with Clementine juice, anthotyro cheese, crumbled walnuts and figs.</p><br /> <p><strong>Appetizer (optional)</strong><br />Greek cheese pie with sweet ‘n’ sour sauce.</p><br /> <p><strong>Dessert</strong><br />Yoghurt served with traditional spoon sweets.<br /><br /><strong>DAY 3</strong></p><br /> <p><strong>Main course</strong><br />Fresh fish (ordered from local fish shop or local tavern) grilled on charcoal served with greens and boiled vegetables or sole fillet baked in the oven served with smashed potato and sautéed vegetables (peas, carrots).</p><br /> <p><strong>Salad</strong><br />Greek (choriatiki)</p><br /> <p><strong>Appetizer (optional)</strong><br />Platter with Greek mezedes (dolmadakia- stuffed vine leaves-, tzatziki, taramosalata- fish roe dip-, roasted<br />eggplant dip, sardine in olive oil, seafood pastourma).</p><br /> <p><strong>Dessert</strong><br />Ice-cream</p><br /> <p><strong>DAY 4</strong></p><br /> <p><strong>Main course<br /></strong>Barbeque on the boat with a selection of meats (lamb ribs or chicken ribs or kebab or mixed grill) served with<br />souvlaki pitas and baked potatoes.<strong><br /></strong></p><br /> <p><strong>Salad<br /></strong>Greek with two kinds of white cheese.<strong><br /></strong></p><br /> <p><strong>Appetizer (optional)<br /></strong>spinach and cheese Greek pie (spinach, wild greens and feta).</p><br /> <p><strong>Dessert<br /></strong>Assorted mini ice-creams or yoghurt with honey.<br /><strong><br />DAY 5<br /></strong></p><br /> <p><strong>Main course<br /></strong>Fisherman’s pasta with linguine or penne (shrimps, mussels and calamari) or spaghetti bolognese with grated kefalotyri cheese<strong><br /></strong></p><br /> <p><strong>Salad<br /></strong>fisherman’s pasta is accompanied by green salad with salmon and mushrooms while the Bolognese is<br />accompanied by caprese salad<strong><br /></strong></p><br /> <p><strong>Appetizer (optional)<br /></strong>Asparagus with Lefkada type salami and Cretan rusks.</p><br /> <p><strong>Dessert<br /></strong>Ice-cream<strong><br /></strong></p><br /> <p><strong>DAY 6</strong></p><br /> <p><strong>Main course</strong><br />Barbeque with seafood (shrimps, octopus, calamari) and grilled vegetables.</p><br /> <p><strong>Salad</strong><br />Green salad with avocado and Greek rusks.</p><br /> <p><strong>Appetizer (optional)</strong><br />Potato salad with yoghurt and bacon or basmati steamed rice with herbs.</p><br /> <p><strong>Dessert</strong><br />Seasonal fruit</p><br /> <p><strong>DAY 7</strong></p><br /> <p><strong>Main course</strong><br />Stew. We have a selection of 6 stew dishes to choose from:<br />- Octopus stew cooked with wine and pasta<br />- Beef stew cooked with sweet Mavrodafni wine and rice<br />- Chickpea stew with pork and vegetables<br />- Tomato beef stew with potato puree<br />- Cod stew cooked with wine<br />- Tomato pork stew with potatoes (a Cycladic dish).</p><br /> <p><strong>Salad</strong><br />Dakos (Cretan barley rusk) with feta cheese and tomato.</p><br /> <p><strong>Appetizer (optional)</strong><br />Dolmadakia (stuffed vine leaves) served with yoghurt.</p><br /> <p><strong>Dessert</strong><br />Ice-cream</p><br /> <p>The following recipes are an alternative suggestion.</p><br /> <p>You can add and remove items from your classic menu and customize your menu for morning, noon or evening. These are recipes for light meals with traditional ingredients.<br />You will find salads, vegetarian meals, desserts, snacks, etc.</p><br /> <p>You can easily customize your own diet plan.<br />Also, within the possibilities of the boat and its kitchen, you can suggest to us your own dishes in case our recipes and our menu do not fully meet your needs.</p><br /> <p> </p><br /> <p>Light chicken salad with non-fat yoghurt, broccoli and green vegetables<br />Salad with watermelon, lettuce, coriander, peppers<br />Chicken with couscous, tzatziki and peas<br />Salad with chicken, quinoa, spinach, avocado, feta cheese and cherry tomatoes<br />Chicken with asparagus, lentils, spinach, bacon and yoghurt<br />Calf’s liver fillet with bacon and mashed potatoes<br />Tacos with chicken and yoghurt sauce<br />Chicken meatballs with chickpeas and yoghurt sauce<br />Greek souvlaki pitas with ground beef, feta cheese and anthotyro<br />Light prawn cocktail with sun-dried tomatoes and green salad<br />Smoked salmon with asparagus and beetroot<br />Tuna with nicoise salad<br />Mussel casserole with tomato sauce and freshly baked bread<br />Smoked salmon and potato salad with asparagus<br />Spaghetti pesto with chicken and green beans<br />Fusilli with sausage and salad with spinach, rocket and yoghurt<br />Spaghetti with broccoli<br />Fettuccine with smoked trout, peas and asparagus<br />Farfalle with mushrooms<br />Tuna with conchiglie pasta, olives, tomatoes and Verde sauce<br />Bruschetta with sardines, tomato, anchovies, peppers<br />Avocado salad with pita bread, yoghurt, lettuce, cherry tomatoes<br />Greek salad with nuts and honey<br />Avocado grilled sandwich<br />Greek cheese and cold cuts platter<br />‘Divine’ fruit salad with honey and sesame<br />Ricotta cheese with honey and nuts</p><br /> <p> </p><br /> <p> </p><br /> <p> </p> </div> </div> </div> </div> </div>
- parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="col-md-12"><h4>Captain: Vassilis Mazis </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>Position: Captain<br /> Name: Vassilis Mazis <br /> Nationality: Greek<br /> Languages: Greek & English<br /> <br /> Information<br /> Captain Vassilis has 17 years experience in the marine industry ranging from unlimited tonnage tankers to cruising ships, passenger ships, motor yachts, carrying thousands of passengers daily. He has extensively cruised the Eastern and Western Mediterranean as well as the North Atlantic.<br /> He studied in the Naval Academy as an Officer and graduated from the Merchant Marine Academy of Kefalonia Island. His enthusiasm blends well with the positive attitude of the entire crew. As the Captain, he takes great pride in creating tailor-made yacht cruise experiences for each charterer and works closely with his guests to ensure that all of their needs are met. His love for travelling provides Vasilis with the passion to research and organize all kinds of activities for the enhancement of the onboard experience.<br /> <br /> Position: Sailor / Deckhand <br /> Name: Remigo Dilao<br /> Nationality: Filipino<br /> Languages: English & Filipino<br /> <br /> Information<br /> His love for the sea is a driving force for Remigo. His team spirit, the tranquility of his character, but also his energetic and willingness, make Remigo a precious crew member and ideal for providing best services to guests<br /> <br /> Position: Cook <br /> Name: TBA<br /> <br /> Position: Stewardess <br /> Name: Eirini Kalle<br /> Nationality: Greek<br /> Languages: Greek & English<br /> <br /> Information<br /> Eirini, is the youngest member of the crew. Ιs dedicated to ensure customer satisfaction through prompt service which lies above everything else. Her primary motto is to serve passengers and ensure their well being, comfort and safety. Eirini is discreet but humorous, effective and consistent in her duties. Patience and hard work are her basic characteristics.<br /> </p></div> </div> </div> </div>
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