Amante
A Love affair with the Sea!
Catamaran
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]
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starting at
€16,000/week
Greece
51 ft sailing catamaran
Accommodates up to 8
1 Queen and 3 Doubles all ensuite
Great for a family
SPECIAL OFFER
10% discount for the last 2 remaining gaps in July: 4 - 11 and 12 - 19. €18,000 (instead of €20,000) Plus expenses and VAT
AMANTE is a Fountaine-Pajot 51 sailing catamaran offering crewed yacht charters for 8 guests in Greece.
AMANTE by Fountaine Pajot may be the perfect choice for you if you’re dreaming of a sailing holiday in Greece, This stunning luxury catamaran offers ample space, comfort, and plenty of amenities to help you enjoy your time on the water to the fullest. One of the key features of AMANTE is its spacious and well-designed interior. The boat has four guest cabins, each with its en-suite bathroom with a separate shower, making it perfect for larger groups or families. The cabins are also air-conditioned, so you can stay cool and comfortable even on the hottest days.
The living areas on AMANTE are equally luxurious. The boat features a spacious salon with plenty of seating, as well as a fully equipped kitchen and a dining area. There’s also a unique “sky lounge” on the top deck, which offers stunning 360° views of the surrounding scenery.
Of course, the real draw of any sailing holiday is the chance to explore the beautiful coastline and islands of Greece. AMANTE is an absolute pleasure to sail, with its smooth handling, excellent stability, and fast cruising speeds. The boat also comes equipped with all the necessary safety equipment, as well as a variety of water sports equipment such as Sea Bob F5S, Scubajet, and stand-up paddleboards, so you can easily anchor and explore secluded bays and coves along the way.
AMANTE is an exceptional choice for anyone dreaming of a luxurious, comfortable, and unforgettable sailing holiday in Greece.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
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Your Crew
CAPTAIN DIMITRIOS
Dimitris is an active, enthusiastic sailor born in 1988. He has been working in the yachting industry for the past 4 years, sailing different charter vessels successfully and dealing with yacht maintenance during the wintertime. He is a trained bartender and engineer and has been working also as a renovation specialist. His unique skill set in many different fields of work made him the adaptable, hard-working professional he is today. He has experience in customer service as a bartender and restaurant manager and understands his clients’ needs immediately. He has great communication skills, can work under pressure, is a great team player, and is always looking forward to the next adventure with his guests! He speaks English and Greek and is playing all kinds of sports by land and sea in his free time.
HOSTESS/COOK KLEOPATRA
Kleopatra was born in 1992 in Thessaloniki and fell in love with the sea from a very young age, a love that she used to share with her father, a dedicated fisherman, whom she accompanied on his sailing trips.
Her goal in life was to combine this love, with her other big passion, culinary art, which with great dedication and hard work she achieved.
Armed with a Culinary Art Certification for the last 10 years she worked in various restaurants all over Greece, specializing in Mediterranean cuisine, always cultivating her culinary knowledge even with family recipes from Izmir.
For the last 2 years, she worked in the yachting industry in the area of Khalkidhiki and last year she obtained her license as a skipper.
Her energetic and very hospitable personality makes you enjoy the time you spend on board since she is always ready to accommodate.
Kleopatra speaks Greek and English, and sees people beyond culture, offering exceptional services, and trying always to help the guests relax and unwind on board.
Her goal in life was to combine this love, with her other big passion, culinary art, which with great dedication and hard work she achieved.
Armed with a Culinary Art Certification for the last 10 years she worked in various restaurants all over Greece, specializing in Mediterranean cuisine, always cultivating her culinary knowledge even with family recipes from Izmir.
For the last 2 years, she worked in the yachting industry in the area of Khalkidhiki and last year she obtained her license as a skipper.
Her energetic and very hospitable personality makes you enjoy the time you spend on board since she is always ready to accommodate.
Kleopatra speaks Greek and English, and sees people beyond culture, offering exceptional services, and trying always to help the guests relax and unwind on board.
Cuisine
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BREAKFAST
- Juices: Orange juice, pomegrane juice, mango smoothie, redfruit smoothie
- Milk : Regular, Low Fat, Oat milk, Soy Milk, Coconut milk.
- Cereals: normal, chocolate, oats.
- Spreads and jams: homemade peach by grandma Tsambika, apricot, strawberry, chocolate, nutella, maple syrop
and tahini. - Fresh fruits: oranges, red grapefruits, grapes, mango, pineapple, melon, watermelon, passion fruit.
- Dried fruits: dried apricots, dried plums, dried red berries, goji berries.
- Dried nuts: walnuts, nuts, hazelnuts
- Assortment of cheeses: Gouda, Emmental, Parmesan, Edam, graviera from Naxos, feta, xynotyri ( soft cheese from Creta )
- Assortment of dried meat: smoked hum, salami, italian mortadella, prosciutto crudo,
- Assortment of eggs: sunny side up, boiled, fried, poached, omelets, scramble and kayiana ( Greek traditional
recepie). - From the pan: Sausages, bacon, mushrooms
- Fruit salad
Pancakes/Crepes/ French Toast/ Croissants
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LUNCH
- Cretan salad with dakos, fresh cherry tomatoes, olives, kritamo, feta cheese, fresh onion, and parsley.
Octapus carpaccio
Shrimps sauteed in garlic, kritamo, lemon and white wine, served on top of fish roe. - Green salad with melon, prosciutto, and avocado sauce.
Spring rolls with chicken and vegetables served with a sweet and sour sauce.
Creamy rigatoni with smoked salmon, butter, dill, lime juice and vodka. - Greek salad.
Zucchini balls with yogurt sauce.
Gemista: traditional recipe served with homemade tzatziki sauce. - Beetroot salad with yogurt, green apple, garlic, and caramelized nuts.
Fava with caramelized onions and caper
Tenderloin with onions and pomegranate sauce served with wild rice. - Beluga lentil salad with a mix of vegetables and smoked mackerel.
Aegean seafood pan with steamed mussels, clams, scallops, prawns, and octopus Risotto with a variety of seafood and saffron. - Fresh salad with arugula, fried fruits, nuts and balsamic cream.
Traditional recipe of Mussels saganaki.
Linguini with shrimp and fresh tomato sauce. - Potato salad with mushroom sauce and prosciutto.
Hummus served with pita bread.
Risotto with a variety of mushrooms, parmesan cheese and truffle oil.
- Cretan salad with dakos, fresh cherry tomatoes, olives, kritamo, feta cheese, fresh onion, and parsley.
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DINNER
- Salad with baby spinach, thin slices of mango, colorful red bell pepper, pomegranate seeds, cucumber, marinated in homemade vinaigrette sauce, chia seeds, and mint leaves.
Potato blinis with aromatized cream cheese and smoked salmon
Roasted or grilled fresh fish with quinoa and vegetables. - Green salad with beetroots, caramelized nuts, and Roquefort stuffed figs.
Stuffed mushrooms in the oven with feta cheese.
Beef tagliata with marinated asparagus and baby carrots. - Mesclun and iceberg salad with marinated shrimps, smoked salmon, vinaigrette sauce and black sesame seeds.
Fish tartar with mixed fruits and vegetables.
Shrimps in the pan with chickpeas, garlic, and fish roe. - Traditional Aubergine salad.
Homemade tzatziki served with pita bread.
Stuffed zucchini with minced meat and rice in egg and lemon sauce. - Mesclan salad with strawberries, volaki cheese from Andros, caramelized nuts, and strawberry sauce.
Sauté mushrooms in garlic and rosemary.
Stuffed meatballs with feta cheese in the oven with baked potatoes. - Valeriana salad with feta cream, cherry tomatoes, basil, olive oil and white balsamic.
Bruschetta with marinated anchovies and fish roe.
Croaker fillet in meuniere sauce with aromatized Greek white tarhaa. - Tabbouleh salad with thinly sliced vegetables, feta cheese, spearmint, and vinaigrette sauce.
Fried feta cheese with honey and sesame seeds.
Lamb with garlic in the oven served with lemonated potatoes.
- Salad with baby spinach, thin slices of mango, colorful red bell pepper, pomegranate seeds, cucumber, marinated in homemade vinaigrette sauce, chia seeds, and mint leaves.
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DESSERT
- Cheesecake with handmade strawberry marmalade.
- Tiramisu.
- Traditional loukoumades with honey and nuts, or with praline.
- Pavlova with whipped cream, strawberry sauce, and fresh fruits.
- Banana cake with Toblerone.
- Pana cotta with handmade marmalade.
- Variety of Greek syropy sweets served with ice cream.
- Chocolate cake with ice cream.
Apple crumple.
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