Are You Ready to Start Your Journey?
I am happy to assist you in your search. Please call or email me.
Michelle Heyns
+1 (954) 543-1270[email protected]
Make an inquiry
By sending us an inquiry you consent to being contacted by Michelle for the above interests. To view our Privacy Policy please click here.
Print this page
Please click to
This might take up to 20 seconds.
Download PDF
Please click to
This might take up to 20 seconds.
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 NIKOLAY
Nikolay, born in 1984 in Bulgaria, is a culinary virtuoso with a career spanning over a decade. With a debut in 2009, he honed his skills in prestigious restaurants and hotels across Bulgaria. Nikolay’s culinary prowess reached international waters as he served as the esteemed chef on board M/Y Topaz for four seasons, showcasing his gastronomic finesse to a discerning clientele. In 2022, he expanded his impact as a Senior Chef Instructor at the ProCook Academy Event, in Sofia, elevating future culinary talents.
Nikolay is trained in menu development, adept in kitchen management, and comprehensive staff training.
His culinary creations are not unique and delectable but also reflect a keen understanding of cost control combined with effective product use. A collaborative leader, Nikolay actively seeks feedback from customers and staff, constantly refining kitchen workflows to ensure excellence in every aspect of the culinary experience.
CHIEF STEWARDESS TBA
STEWARDESS TBA
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
-
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
-
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