ATHOS Yacht Description
Advertised by DMA Yachting, the astonishing charter yacht ATHOS is a 104 ft motor yacht featuring a hot tub. The most valuable elements of ATHOS are her elegant profile and experienced crew. ATHOS spends the season in Antarctica. She was constructed by recognized shipbuilder ARNO in 2011. A well-done refit was completed in 2022. The ingenious yacht layout features 5 cozy cabins and comfortably accommodates a maximum of 11 guests.
ATHOS is classified as a superyacht. The prominent section of the yacht, roomy aft deck, leads to the meticulously composed main saloon. The main saloon is a well-design space to spend time when the aft deck might not be as desirable (at port, private conversations) and boasts a number of entertainment options. 5 welcoming cabins are thoughtfully spread out to allow for comfortable access and private setting.
The motor yacht features 3 MTU 16V2000 M92 - Drive type: Jet Power: 2200HP Generator: 2x40 kW Kohler engines .
Accommodation
Athos offers a high-class accommodation for 11 guests: on the Lower deck the large and bright Owner's cabin, the VIP cabin and two comfortable cabins, one with a double bed and a Twin with a pullman bed. On the Main deck, a new large ensuite cabin with a double bed.What is the cabin arrangement of ATHOS?
- 2 VIP cabins
- 2 Double cabins
- 1 Twin cabin
- 1 Pullman cabin
Related Videos
ATHOS Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 126,000$ to 156,000$ | 25,200$ to 46,800$ | 151,200$ to 202,800$ | Discounts outside the main season are common. | |
7 day charter | 63,000$ to 78,000$ | 12,600$ to 23,400$ | 75,600$ to 101,400$ | Standard charter rate, base for all calculations. | |
3 day charter | 31,500$ to 39,000$ | 6,300$ to 11,700$ | 37,800$ to 50,700$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 63,000$ / 6 * 3 days = 31,500$ |
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: $63,000
High season rate: $78,000
From the 1st to the 15th July, € 70,000 + ALL instead of € 78,000
From the 1st to the 15th July, € 70,000 + ALL instead of € 78,000
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Menu
ATHOS Menu
From the Chef Maria Anna Di Gregorio
Mazara red prawn carpaccio with vegan prawn Majonese, yuzu emulsion, almonds and citrus jelly,
Millefeuille of avocado and salmon and passion fruit,
Clam soup with toasted black bread,
Tuna tartare with yuzu gel, mango chili sauce and avocado mousse,
Scallops on celeriac cream, shitake mushrooms, capocollo chips and seaweed powder,
Shrimp and mango salad with fresh coriander.
Meat and Vegetables
Vegetable millefeuille on Sardinian pecorino cheese fondue, crispy bread wafer and beetroot chips,
Eggplant caponata with crunchy almonds,
Beef tartare with truffle scent,
Beef tartare craker with onion, fried egg yolk chicory and vegan mayonese, Caprese at the three tomatoes with pearls of balsamic vinegar, pesto sauce and crispy bread wafer,
Aubergine parmigiana, fondue and parmesan wafer, hot spicy emulsion and aubergine chips.
FIRST COURSES Fish
Risotto with red prawns from Mazara del Vallo, lime and pistachio powder, Maccheroncini with grouper, cherry tomatoes, basil and saffron cream of courgette flowers,
Bronze drawn spaghetti from Garagnano with mullet bottarga and clams, Linguine with mandarin mussels and tuna bottarga,
Risotto with citrus pesto and shrimp tartare Risotto creamed with shrimp and lime cream and shrimp carpaccio.
Meat and vegetables
Garganelli with Pistachio di Bronte pesto, ricotta cream, and confit cherry tomatoes,
Spaghetti alla chitarra with courgette flowers, burrata cheese stracciatella with basil scent,
Risotto with broad bean cream, drops of burrata and blueberry Pumpkin confit risotto,
Cannonu wine reduction and drops of Parmesan cream Licorice risotto and lavender honey,
Maltagliati pasta with asparagus cream and crispy bacon
Emmer (farro) with tomato mousse, buffalo stracciatella and parsley chlorophyll.
SECOND COURSES
Fish
Crispy tuna cooked at low temperature with shallot crackers, tomato jelly and caper paté with parsley chlorophyll,
Tuna with two sesame on a bed of Mayonese with citrus fruits,
Sea bass in pink salt with vegetable pie, vegan turmeric mayonese and rosemary emulsion,
Octopus with vegetable cream on a bed of carasau bread,
Fillet of turbot, capers from Pantelleria, cherry tomatoes, thyme and black salt Sicilian stuffed squid,
Seared croaker with potato cream, pistachio and pumpkin paté drops,
Monkfish and grouper cooked in pots cooking with clams and mussels,
Swordfish rolls with citrus fruits.
Meat and vegetables
Beef fillet cooked at low temperature with potato pie and demiglace sauce and spinach chlorophyll,
Beef rolls with pistachios,
Beef fillet cooked at low temperature on a pea puree, balsamic vinegar reduction and vegetable pie,
Duck breast with orange with two chocolates,
Stew with ginger and vegetables,
Boiled meatballs on potato cream, green sauce and pepper sauce, Grilled vegetables with chickpea hummus and Moroccan spiced lentils, Eggplant rolls,
Poached egg on parmesan cream and crunchy bacon.
DESSERTS
Sicilian cannolo decomposed,
Black chocolate and pear tart with vanilla ice cream quarrels, Tiramisu my way,
Semifreddo with crunchy and candied orange,
Semifreddo with almonds.
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font-family: 'Courier';">Vegetable millefeuille on Sardinian pecorino cheese fondue, crispy bread wafer and beetroot chips,<br />Eggplant caponata with crunchy almonds,<br />Beef tartare with truffle scent, </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Beef tartare craker with onion, fried egg yolk chicory and vegan mayonese, Caprese at the three tomatoes with pearls of balsamic vinegar, pesto sauce and crispy bread wafer,<br />Aubergine parmigiana, fondue and parmesan wafer, hot spicy emulsion and aubergine chips. </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier'; font-weight: bold; font-style: oblique;">FIRST COURSES Fish </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Risotto with red prawns from Mazara del Vallo, lime and pistachio powder, Maccheroncini with grouper, cherry tomatoes, basil and saffron cream of courgette flowers,<br />Bronze drawn spaghetti from Garagnano with mullet bottarga and clams, Linguine with mandarin mussels and tuna bottarga, </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Risotto with citrus pesto and shrimp tartare Risotto creamed with shrimp and lime cream and shrimp carpaccio. </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier'; font-weight: bold; font-style: oblique;">Meat and vegetables </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Garganelli with Pistachio di Bronte pesto, ricotta cream, and confit cherry tomatoes,<br />Spaghetti alla chitarra with courgette flowers, burrata cheese stracciatella with basil scent, </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Risotto with broad bean cream, drops of burrata and blueberry Pumpkin confit risotto,<br />Cannonu wine reduction and drops of Parmesan cream Licorice risotto and lavender honey, </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Maltagliati pasta with asparagus cream and crispy bacon<br />Emmer (farro) with tomato mousse, buffalo stracciatella and parsley chlorophyll. </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier'; font-weight: bold; font-style: oblique;">SECOND COURSES </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier'; font-weight: bold; font-style: oblique;">Fish </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Crispy tuna cooked at low temperature with shallot crackers, tomato jelly and caper paté with parsley chlorophyll,<br />Tuna with two sesame on a bed of Mayonese with citrus fruits,<br />Sea bass in pink salt with vegetable pie, vegan turmeric mayonese and rosemary emulsion, </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Octopus with vegetable cream on a bed of carasau bread,<br />Fillet of turbot, capers from Pantelleria, cherry tomatoes, thyme and black salt Sicilian stuffed squid,<br />Seared croaker with potato cream, pistachio and pumpkin paté drops,<br />Monkfish and grouper cooked in pots cooking with clams and mussels,<br />Swordfish rolls with citrus fruits. </span></p> </div> </div> </div> <div class="page" title="Page 2"> <div class="layoutArea"> <div class="column"> <p><span style="font-size: 10.000000pt; font-family: 'Courier'; font-weight: bold; font-style: oblique;">Meat and vegetables </span></p> </div> </div> <div class="layoutArea"> <div class="column"> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Beef fillet cooked at low temperature with potato pie and demiglace sauce and spinach chlorophyll,<br />Beef rolls with pistachios,<br />Beef fillet cooked at low temperature on a pea puree, balsamic vinegar reduction and vegetable pie, </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Duck breast with orange with two chocolates,<br />Stew with ginger and vegetables,<br />Boiled meatballs on potato cream, green sauce and pepper sauce, Grilled vegetables with chickpea hummus and Moroccan spiced lentils, Eggplant rolls,<br />Poached egg on parmesan cream and crunchy bacon. </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier'; font-weight: bold; font-style: oblique;">DESSERTS </span></p> <p><span style="font-size: 10.000000pt; 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font-family: 'Courier';">Risotto with citrus pesto and shrimp tartare Risotto creamed with shrimp and lime cream and shrimp carpaccio. </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier'; font-weight: bold; font-style: oblique;">Meat and vegetables </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Garganelli with Pistachio di Bronte pesto, ricotta cream, and confit cherry tomatoes,<br />Spaghetti alla chitarra with courgette flowers, burrata cheese stracciatella with basil scent, </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Risotto with broad bean cream, drops of burrata and blueberry Pumpkin confit risotto,<br />Cannonu wine reduction and drops of Parmesan cream Licorice risotto and lavender honey, </span></p> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Maltagliati pasta with asparagus cream and crispy bacon<br />Emmer (farro) with tomato mousse, buffalo stracciatella and parsley chlorophyll. </span></p> <p><span style="font-size: 10.000000pt; 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- location_details: ATHOS is based in Poltu Quatu (just off Porto Cervo), Sardinia - Costa Smeralda
- helipad: No
- sailing_instructor:
- lengthm: 32.00 m
- consumption: Fuel consump
- consumption_units: Litres/Hr
- yachtRange: 300
- price_details: <p>From the 1st to the 15th July, € 70,000 + ALL instead of € 78,000</p>
- terms: Plus Expenses
- yachtTermsTypeNum: 2
- caemail: [email protected]
- ca: Verdeblu srl
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/7912/4
- special_conditions:
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- nude: No
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- cya_content: a:2:{s:4:"time";i:1666428784;s:3:"cya";s:1163:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> ATHOS Yacht Description</h2></div><p>Advertised by DMA Yachting, the astonishing charter yacht ATHOS is a 104 ft motor yacht featuring a hot tub. The most valuable elements of ATHOS are her elegant profile and experienced crew. ATHOS spends the season in Antarctica. She was constructed by recognized shipbuilder ARNO in 2011. A well-done refit was completed in 2022. The ingenious yacht layout features 5 cozy cabins and comfortably accommodates a maximum of 11 guests. </p><p>ATHOS is classified as a superyacht. The prominent section of the yacht, roomy aft deck, leads to the meticulously composed main saloon. The main saloon is a well-design space to spend time when the aft deck might not be as desirable (at port, private conversations) and boasts a number of entertainment options. </br></br>5 welcoming cabins are thoughtfully spread out to allow for comfortable access and private setting. </br></p><p>The motor yacht features 3 MTU 16V2000 M92 - Drive type: Jet Power: 2200HP Generator: 2x40 kW Kohler engines .</p>";}
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- 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 = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/athos/athos-food-onboard-large-1.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard ATHOS # 1" data-src = '/wp-content/uploads/yacht/c/athos/athos-food-onboard-small-1.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/athos/athos-food-onboard-large-2.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard ATHOS # 2" data-src = '/wp-content/uploads/yacht/c/athos/athos-food-onboard-small-2.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/athos/athos-food-onboard-large-3.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard ATHOS # 3" data-src = '/wp-content/uploads/yacht/c/athos/athos-food-onboard-small-3.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/athos/athos-food-onboard-large-4.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard ATHOS # 4" data-src = '/wp-content/uploads/yacht/c/athos/athos-food-onboard-small-4.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/athos/athos-food-onboard-large-5.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard ATHOS # 5" data-src = '/wp-content/uploads/yacht/c/athos/athos-food-onboard-small-5.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/athos/athos-food-onboard-large-6.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard ATHOS # 6" data-src = '/wp-content/uploads/yacht/c/athos/athos-food-onboard-small-6.jpg' /> </a> </p> </div> <div class="cya_table row"> <div class=col-md-12> <div class="page" title="Page 1"><br /> <div class="layoutArea"><br /> <div class="column"><br /> <p><span style="font-size: 10.000000pt; font-family: 'Courier'; font-weight: bold; font-style: oblique;">ATHOS Menu<br />From the Chef Maria Anna Di Gregorio </span></p><br /> </div><br /> </div><br /> <div class="layoutArea"><br /> <div class="column"><br /> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Mazara red prawn carpaccio with vegan prawn Majonese, yuzu emulsion, almonds and citrus jelly,<br />Millefeuille of avocado and salmon and passion fruit,<br />Clam soup with toasted black bread, </span></p><br /> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Tuna tartare with yuzu gel, mango chili sauce and avocado mousse,<br />Scallops on celeriac cream, shitake mushrooms, capocollo chips and seaweed powder,<br />Shrimp and mango salad with fresh coriander. </span></p><br /> <p><span style="font-size: 10.000000pt; font-family: 'Courier'; font-weight: bold; font-style: oblique;">Meat and Vegetables </span></p><br /> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Vegetable millefeuille on Sardinian pecorino cheese fondue, crispy bread wafer and beetroot chips,<br />Eggplant caponata with crunchy almonds,<br />Beef tartare with truffle scent, </span></p><br /> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Beef tartare craker with onion, fried egg yolk chicory and vegan mayonese, Caprese at the three tomatoes with pearls of balsamic vinegar, pesto sauce and crispy bread wafer,<br />Aubergine parmigiana, fondue and parmesan wafer, hot spicy emulsion and aubergine chips. </span></p><br /> <p><span style="font-size: 10.000000pt; font-family: 'Courier'; font-weight: bold; font-style: oblique;">FIRST COURSES Fish </span></p><br /> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Risotto with red prawns from Mazara del Vallo, lime and pistachio powder, Maccheroncini with grouper, cherry tomatoes, basil and saffron cream of courgette flowers,<br />Bronze drawn spaghetti from Garagnano with mullet bottarga and clams, Linguine with mandarin mussels and tuna bottarga, </span></p><br /> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Risotto with citrus pesto and shrimp tartare Risotto creamed with shrimp and lime cream and shrimp carpaccio. </span></p><br /> <p><span style="font-size: 10.000000pt; font-family: 'Courier'; font-weight: bold; font-style: oblique;">Meat and vegetables </span></p><br /> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Garganelli with Pistachio di Bronte pesto, ricotta cream, and confit cherry tomatoes,<br />Spaghetti alla chitarra with courgette flowers, burrata cheese stracciatella with basil scent, </span></p><br /> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Risotto with broad bean cream, drops of burrata and blueberry Pumpkin confit risotto,<br />Cannonu wine reduction and drops of Parmesan cream Licorice risotto and lavender honey, </span></p><br /> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Maltagliati pasta with asparagus cream and crispy bacon<br />Emmer (farro) with tomato mousse, buffalo stracciatella and parsley chlorophyll. </span></p><br /> <p><span style="font-size: 10.000000pt; font-family: 'Courier'; font-weight: bold; font-style: oblique;">SECOND COURSES </span></p><br /> <p><span style="font-size: 10.000000pt; font-family: 'Courier'; font-weight: bold; font-style: oblique;">Fish </span></p><br /> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Crispy tuna cooked at low temperature with shallot crackers, tomato jelly and caper paté with parsley chlorophyll,<br />Tuna with two sesame on a bed of Mayonese with citrus fruits,<br />Sea bass in pink salt with vegetable pie, vegan turmeric mayonese and rosemary emulsion, </span></p><br /> <p><span style="font-size: 10.000000pt; font-family: 'Courier';">Octopus with vegetable cream on a bed of carasau bread,<br />Fillet of turbot, capers from Pantelleria, cherry tomatoes, thyme and black salt Sicilian stuffed squid,<br />Seared croaker with potato cream, pistachio and pumpkin paté drops,<br />Monkfish and grouper cooked in pots cooking with clams and mussels,<br />Swordfish rolls with citrus fruits. </span></p><br /> </div><br /> </div><br /> </div><br /> <div class="page" title="Page 2"><br /> <div class="layoutArea"><br /> <div class="column"><br /> <p><span style="font-size: 10.000000pt; 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