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starting at
€55,000/week
Greece
70 ft power catamaran
Accommodates up to 8
4 Queen ensuite cabins
Great for a large group
SPECIAL OFFER
Discounted: High Season: Euro 75000 per week (June 15th - Sept 15th) SPECIAL OFFER TILL MARCH 31 - Euro 69000/week. Mid Season: Euro 65000 per week (May 1st - June 14th and Sept 16th - Oct 31st) SPECIAL OFFER TILL MARCH 31 - Euro 60000/week. Low Season: EURO 55000 per week (rest months) SPECIAL OFFER TILL MARCH 31 - Euro 50600/week. Plus all expenses (V.A.T. 6.5% & APA 30%).
ALTEYA is a 70 ft Sunreef power catamaran with luxury accommodations for 8 guests.
The vast main deck saloon of the ALTEYA Sunreef Power 70 blends seamlessly with the aft cockpit, creating a large, semi-open dining and sunning area. The skylight, panoramic glazing, and wide sliding door let plenty of sunshine into the fully-customizable interior. The generous volumes within the yacht’s hulls offer infinite options for a bespoke layout. Luxurious accommodations for 8 guests are in 4 queen ensuite cabins. The crew quarters and galley can be located aft and accessed exclusively from the cockpit for more privacy on board.
ALTEYA 70 Sunreef Power, boasts a large bow terrace with freestanding furniture and a lounge protected from sun and wind. The aft cockpit provides an alfresco dining space close to the water as well as a great spot to enjoy water sports with easy access to toys and PWCs.
The yacht’s flybridge offers an unrivaled level of comfort with more than enough space for a bar, a dining area, and oversized sun pads. Thanks to her innovative aft garage and hydraulic platform, Alteya can easily store and launch the tender anytime.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please inquire!
Galleries
Your Crew
CAPTAIN VLADIMIR
Born in 1989 in Dobrich, Bulgaria, Captain Vladimir’s maritime journey commenced with his study of Naval Navigation, culminating in 2013. His professional career began as an assistant navigation officer right after that, progressing through roles such as a deck cadet on smaller vessels and advancing from third to second officer on container and cargo ships. Proficient in leading a crew, Captain Vladimir fosters collaboration and actively enhances his captaincy and teamwork skills.
Known for his professionalism, reliability, and strong work ethic, Captain Vladimir is poised to venture into the yachting industry. Armed with enthusiasm, extensive sailing experience, and a commitment to delivering top-notch hospitality, he is well-prepared to cater to the needs of his guests. Captain Vladimir possesses comprehensive safety and first aid training, the ability to analyze weather patterns, and exceptional leadership skills, even in high-pressure situations. His eagerness to join Alteya as captain reflects his passion for the sea.
Fluent in Bulgarian and English, with a basic command of German, Captain Vladimir enjoys spending his leisure time engaging in sports, sailing, and gardening with his family.
CHEF NORIS
Noris, the esteemed chef aboard Alteya, brings over a decade of culinary expertise to the galley. With a steadfast commitment to excellence, he continuously refines his skills and broadens his culinary horizons. Proficient in various cuisines, including molecular gastronomy, Noris honed his craft in esteemed kitchens across Bulgaria and Italy. His achievements, including a second-place ranking as Bulgaria’s best chef in 2021 and winning first place for best pasta, attest to his exceptional talent. Fluent in English, German, Bulgarian, and Russian, his multicultural background enriches his culinary repertoire. Noris’s meticulous attention to detail, unwavering work ethic, and integrity underscore his dedication to delivering exceptional gastronomic experiences onboard Alteya.
CHIEF STEWARDESS MARIA
Maria, the Chief Stewardess aboard Alteya, brings a wealth of experience and diverse skill set to her role. Born in Bulgaria, Maria’s journey in the hospitality industry began as a waiter and barwoman before she transitioned to the role of Housekeeping Supervisor in 2018, where she honed her organizational and leadership abilities in the hospitality sector. Fluent in English, Bulgarian, Russian, and Spanish, Maria seamlessly navigates multicultural environments, ensuring effective communication and exceptional service delivery to guests from around the world. She is educated, discrete, professional, and highly dedicated. Her dynamic background and linguistic proficiency make her an invaluable asset to the Alteya team, where she orchestrates seamless operations and elevates the onboard experience for all passengers.
STEWARDESS MONIKA
Monika, born in Bulgaria in 1993, brings a unique blend of hospitality and artistic flair to her role as stewardess aboard Alteya. With four years of experience as a housekeeper in hotels, she has honed her attention to detail and commitment to impeccable service. Monika’s background in Choreography and Contemporary Dance Theatre, coupled with her bachelor’s degree, infuses her approach with creativity and grace. She is hardworking, organized, adaptable and professional, ensuring every guest’s experience is comfortable and unique! Fluent in Bulgarian, English, and Spanish, with basic knowledge of Portuguese, her excellent communication skills help her with guest communication and enhance the onboard atmosphere, making Monika an invaluable asset to the Alteya crew.
DECKHAND BOZI
Bozi was born in 1974 on the northern shores of the Black Sea so his relationship with the sea was formed on the day he was born! He has worked professionally on different cruise ships and has gained extensive knowledge as part of the technical support team in different shipyards.
Bozi is a pleasant and fun person who loves to entertain and surprise his guests with his cocktails and snacks at Happy Hour. He also has wine knowledge. He understands different cultures and characters, is very adaptable, and will ensure his guests an unforgettable sailing trip! They will always want to come back to this home! He speaks Bulgarian, English, Russian, and Greek.
Cuisine
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BREAKFAST
- Cereal Station
- Juice Station
- Chilled Fresh juice
- Coffee Station – selection of Teas
- Fresh Seasonal Fruits with Yogurt & Honey
- Toast Station
- Waffles and assorted Condiments-Croissant-Cake
- Scrambled Eggs and Boiled eggs
- Link sausage
- Choice of Smoked bacon -Pork sausage.
- Cold meat Platter
- Cheese Platter
- Pancakes
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LUNCH
Day 1:
- Salad
Green Salad| Strawberries| Dried Apricots| Hard Cheese| Balsamic & Olive - Appetizer
Eggplant| Tomato| Mozzarella| Basil I Chickpeas I Garlic Butter | Bruschetta - Main Course
Lamb Souvlaki| Flat Bread | Bulgur | Tzakiki | Oregano | French Fries - Dessert
Elderflower | Greek Yoghurt | Ice Cream | Lavender Crunch I Dried Olives
Day 2:
- Salad
Cucumber Dill | Broccoli| Red Onion I Lemon I Olive Oil - Appetizer
Sea Urchin I Truffle | White Pepper | Garlic Butter | Chives |Brioche - Main Course
Meat Ball |Cured Mustard Seeds| Fennel | Red Radish | Sweet Potatoe - Dessert
White Chocolate | Lime Sorbet
Day3:
- Salad
Romano Salad Dill| Red Onion | Lemon | Olive Oil - Appetizer
Shrimps| Butter | Capers | White Wine | Garlic| Parsley - Main Course
Fresh Fish I Buckwheat| Green Beans I Red Radish - Dessert
Dark Chocolate Cake with Orange
Day 4:
- Salad
Mixed Green Salad | Shrimps| Red Cabbage | Lemon | Olive Oil - Appetizer
Turbot Green Peas| Caviar | Elderflower | Lemon - Main Course
Beef Short Ribs| Demi-Glace| Orzo| Broccolini | Daikon Radish Pickle - Dessert
Milk Chocolate| Mascarpone| Baklava | Coffee
Day 5:
- Salad
Roasted Peppers | White Cheese | Spinach | Arugula - Appetizer
Tomato Tartar | Sardines | Burrata - Main Course
Beed Burger | Coleslaw |Pickles | Cheddar | Onion | Royal Fries | Miso Mayo - Dessert
Crème Caramel | Frangelico
Day 6:
- Salad
Fresh Zucchini | Carrots | Olives - Appetizer
Ceviche Saffron| Salicorn | Apple - Main Course
Fresh Fish | Beluga Lentils | Black Garlic Mayo | Spring Onion - Dessert
Watermelon | Feta Cheese | Mint
- Salad
-
DINNER
Day 1:
- Salad
Arugula | Cherry Tomatoes I Anchovies | Black Pepper I Lemon I Sumac - Appetizer
Green Asparagus| Peppers I Lovage | Panko | Thyme - Main Course
Grilled Octopus | Mashed Potatoes | Paprika | Black Sesame | Parsley - Dessert
Elderflower | Greek Yoghurt | Ice Cream | Lavender Crunch I Dried Olives
Day 2:
- Salad
Lettuce Mint| Dates | Black Pepper | White Balsamic | Olive Oil - Appetizer
Cheesy Carrot Sponge | Cumin | Lemon Gel - Main Course
Tsiladia | Cod Stew | Tomatoes | Onion | Raisins | Baked Potatoes |Horseradish
Day 3:
- Salad
Radicchio | Honey-Mustard| Pumpkin | Lime - Appetizer
White Asparagus| Poached Egg| Bruschetta| Caviar - Main Course
Squid Confit in Duck Fat| Sundried Tomatoes| Artichoke | Olives | Amaranth| Salted Lemon - Dessert
Chestnut| Black Currant| Sour Cream
Day 4:
- Salad
Endive Barley| Spring Onion | Peach| Feta - Appetizer
Saganaki Shrimp| Bruschetta| Arugula - Main Course
Dover Sole| Mushrooms| Black Truffle| Celeriac | Beurre Blanc - Dessert
Compressed Melon | Basil | Port Wine Sorbet
Day 5:
- Salad
Greek Salad | Smoked Duck Breast - Appetizer
Cauliflower | Harissa | Pancetta | Black Pepper - Main Course
Grilled Bearded Umbrine | Brussel Sprouts | Pistachios | Chimichurri - Dessert
Margarita Semifreddo
Day 6:
- Salad
Beetroot | Dilli Parsley | Pecan - Appetizer
Lobster | Tagliatelle | Tomato | Coriander | Kefir | - Main Course
Duck Leg | Polenta | Goat Cheese | Monk’s Bread | Xinomauro (Red Wine) Sauce - Dessert
Geranium | Dark Chocolate Cake
- Salad