ANDIAMO Yacht Description
Offered by DMA Yachting, the majestic charter yacht ANDIAMO is a 48 ft motor yacht. The highlights of ANDIAMO are her elegant profile and fantastic layout. ANDIAMO spends the season in Antarctica. She was completed by the renowned boatbuilder Lagoon in 2019. The spacious yacht layout features 5 generous cabins and easily accommodates a group of 10 guests.
ANDIAMO is classified as a superyacht. The key part of the yacht, generous aft deck, leads to the well-equipped and inviting main saloon. The main saloon is a comfortable space to spend time when the weather is not ideal and enables a number of media entertainment options. 5 elegant cabins are purposefully laid out for maximum privacy and comfort.
The motor yacht features 2 X 80 HP 220V Generator (18 KvA) engines and a generator.
Accommodation
4 double cabins (memory foam) & 1 semi double (memory foam) (for 1 adult or 2 children) with four bathrooms. Crew of two in separate cabins. Cabin's height 2.05 mWhat is the cabin arrangement of ANDIAMO?
- 4 VIP cabins
- 1 Double cabin
ANDIAMO
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Weekly price: $14,500 - $18,500
Low Season | High Season
- Length: 48'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 2
- Builder: Lagoon
- Consumption: 20 Litres/Hr
- Cruising Speed: 7
- Max. Speed: 9
- Built Year: 2019
- Turnaround: 24 hours
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Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a sailing catamaran like ANDIAMO, the expected APA is 20% to 35% of the charter price (€2,900 - €5,075), making the charter cost €17,400 to €19,575. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
ANDIAMO Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 29,000EUR to 37,000EUR | 5,800EUR to 11,100EUR | 34,800EUR to 48,100EUR | Discounts outside the main season are common. | |
| 7 day charter | 14,500EUR to 18,500EUR | 2,900EUR to 5,550EUR | 17,400EUR to 24,050EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 7,250EUR to 9,250EUR | 1,450EUR to 2,775EUR | 8,700EUR to 12,025EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 14,500EUR / 6 * 3 days = 7,250EUR |
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: EUR14,500
High season rate: EUR18,500
Rates
PERIOD A (July/August) EURO 18500/wk
PERIOD B EURO (June & September) EURO 16500/wk
PERIOD C (October - May) EURO 14500/wk
+ VAT 12% + APA 30%
Charters for less than a week are only available upon request and the weekly rate is divided by 6Rates
PERIOD A (July/August) EURO 18500/wk
PERIOD B EURO (June & September) EURO 16500/wk
PERIOD C (October - May) EURO 14500/wk
+ VAT 12% + APA 30%
Charters for less than a week are only available upon request and the weekly rate is divided by 6
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Air conditioning (80.000 btu), each cabin separately controlled
Water maker (280l/h) (mineral and sparkling)
Hydraulic swimming platform
Aft cockpit with Teak
Underwater lights
Ice maker
Wine Cooler (for 24 wines)
Shampoo, Conditioner, Shower Gel, Body Lotion (Mugler)
Memory foams in all cabins
4 Pillows per Cabin
Hairdryer
AC in every cabin
Yoga mats and free weights
Fusion Soundsystem
Crew Information
Captain
Chef
Captain: Grigoris Papathanasis
Captain: Grigoris Papathanasis
Grigoris was born in 1993 and grew up in Chalkida on the island of Evvia.
Being close to the sea, he naturally started all kinds of watersports as a small child. At the age of five he got affixed to Canoeing and he laid the foundations for his future membership in the Greek national Kayak Slalom team and participated in numerous European and World championships. While sailing was always a part of his everyday life, he started his professional nautical career as a crew member on a 76ft catamaran on the island of Santorini. Since then, he consistently and patiently progressed his knowledge and experience and has been a Skipper since 2018.
He likes to maintain a relaxed and friendly, yet professional atmosphere on board. Teamwork is the root of his DNA, ensuring that everyone is having a memorable time on board – getting the sails up and shutting down the engine is his priority when sailing with him.
Grigoris is a very responsible and considerate sailor, always ensuring his guests’ privacy, yet being always attentive.
He is a natural with children and enjoys teaching them Canoeing, SUP, Fishing and Seamanship. When not on a yacht, Grigoris enjoys a salty day on his surfboard or getting handyman skills to work with his family and friends.
Grigoris holds an offshore as well as speed boat license and regularly updates his safety and first aid skills. He is a non-smoker, enjoys a healthy and sportive lifestyle and fluently speaks English next to his mother tongue, Greek.
Cook/Host: Vasilis Kalampogias
Chef Vasilis brings passion, precision, and creativity to the culinary experience aboard Andiamo. With over eight years of professional expertise, he specializes in Mediterranean cuisine, elevated brunch concepts, and delicate touches of Japanese fusion. His approach blends classic techniques with contemporary flair, offering guests thoughtfully prepared dishes that celebrate freshness, balance, and bold yet refined flavor.
Whether crafting vibrant brunch spreads, elegant evening courses, or refreshing light bites at sea, Vasilis is committed to excellence in every detail. Skilled in both hot and cold kitchen operations, he ensures seamless execution, top-tier hygiene standards, and a consistently high-quality dining experience.
Driven by a deep love for food and hospitality, Chef Vasilis continues to evolve his craft, making every meal on Andiamo a memorable part of the journey.
Menu
BREAKFAST
Chia pudding with maple syrup blueberries
Egg white pancakes with oat and almond milk served withhoney and tahini
Bruschetta with avocado cream, poached egg andprosciutto
Croque monsieur with gruyere from Naxos Island and grilled turkey
Pancakes with crispy bacon fried egg, cherry tomatoes and cream goat cheese
APPETISERS
Variety of bruschetta’s
Zucchini rolls, spinach gruyere cheese and tomato sauce
Stuffed meatballs with feta cheese and sun-dried tomatoes
Sweet red capsicumsstuffed with feta and herbs
Shrimp saganaki, Greek dish made with tomatoes, prawns (shrimp)and feta cheese
Lemon pesto squids and crispy tomato sticks
Eggplant rolls stuffed with minced beef
Crispy fried zucchini with yogurt sauce
SALADS
Dakossalad, rusk, marinated tomato with basil and cream goat cheese
Green salad with strawberries, almond fillets, avocado, mozzarella and cherry tomatoes
Baby spinach salad with cheek peas, orange, caseous, belly peppers
Green salad with goat cheese, pomegranate, pecans and balsamic with honey mustard dressing
MAIN COURSE –TRADITIONAL GREEK
Pastichio, made with cheese, chopped meat and pasta, resembling lasagna
Moussaka, made with baked or fried eggplants, potatoes, a rich tomatoey beef or lamb sauce and topped off with a creamy bechamel sauce
Gemista,stuffed vegetables that are filled with rice and herbs and then baked with potatoes and a delicious tomato sauce
Papoutsakia, eggplant halves topped with mincedmeat, tomato and bechamel
Giouvetsi, tender beef slow-cooked in tomato sauce and orzo
Soutzoukakia, meatballs with herbs and a hint of garlic, accompanied with sweet tomato sauce and rice
MAIN COURSE –MEAT
Baked gilt head and veggies
Crispy meatballs served with mashed eggplants
Schnitzel in parmesan flakes and mashed potatoes
Chicken with baby potatoes baked with lemon and oregano
Chicken loaf with gruyere cheese bacon and bell peppers
Burgers stuffed with oven-baked potatoes
MAIN COURSE –FISH & SEAFOOD
Sole fish buttery cooked and served with fava
Shrimp pasta in fresh tomato sauce
Tender octopus and fava with caramelized onions
Spinach cuttlefish in tomato sauce
DESSERTS
Chocolate souffle with vanilla ice cream
Cheesecake with passion fruit sauce
Oreo cake with chocolate sauceLemon cream with biscuit crumble
Chocolate muse with caramelized hazelnut and coffee
Parfait ice cream with pistachios, quince and caramel sauce
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