ASTORIA

Guests 10
Cabins 5
Model Cat
Year Built 2021

		Term Information
July & August	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional.	€35,000/week
June & September	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional.	€30,000/week
October to May	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. Greek VAT is additional.	€24,900/week

Title	Name	Nation	Born	Licenses	Languages
Captain	Dimitar Stoyanov	Bulgarian	1970		Captain: Bulgarian (native), English, Greek & Russian (conversational)Deckhand: Languages: Bulgarian (native), English
Crew	Angel Malinov	Bulgarian

Captain: Dimitar Stoyanov

Captain Dimitar was born in 1970 and he is from Bulgaria. He has an extensive experience on various vessels. In addition, he has delivered various sailing and power charter boats up to 25 meters in Greece, Mediterranean sea and Atlantic Ocean. He followed his love for the sea and joined the yachting world. Working as a captain for 8 years, he has had years of experience in yacht services management.
He is a passionate Captain with the sea and he is happy to welcome guests onboard Astoria and offer an exceptional charter experience in the gorgeous Greek islands.

Languages: Bulgarian (native), English, Greek & Russian (conversational)

Chef: Angel Malinov

Angel, the vibrant chef aboard Astoria, is fueled by a passion for culinary innovation and a relentless drive to excel in the kitchen. With years of experience under his belt, Angel has honed his skills in a variety of international cuisines, with a particular emphasis on Spanish, Japanese, and Bulgarian dishes. Having served as head chef in several esteemed Bulgarian restaurants since 2018, Angel brings a wealth of expertise to the galley. Fluent in Bulgarian, English, and Spanish, Angel is adept at communicating and crafting memorable dining experiences for guests, aiming to evoke positive emotions through every delectable creation.

Deckhand/Stew: Robert Chamasanyan

Robert, hailing from Bulgaria and born in 1997, brings a blend of maritime expertise and sporting prowess to the crew of Astoria. Currently enrolled in the South Bulgarian Maritime Education Center, he is diligently working towards becoming a skipper of sea-going vessels up to 40 GT. Beyond his maritime aspirations, Robert’s exceptional talent transcends into the realm of sports, where he holds an impressive record as a nine-time national champion and two-time international champion in boxing. He is kind, disciplined, adaptable and eager to welcome guests on board Astoria this summer! With his dedication, skill, and team spirit, Robert adds both depth and dynamism to the team aboard.

Captain

Dimitar Stoyanov

Chef

Angel Malinov

Deckhand / Steward

Robert Chamasanyan

Day 1

Welcome drink

Champagne with strawberries dipped in milk chocolate

Assortment of bruschettas with salmon sprinkled with caviar, prosciutto, concasse tomatoes, etc.

Plateau cheese selection (Camembert, Parmesan, white cheese, yellow cheese, etc.

Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)

Lunch

Lettuce with cherry, parmesan, avocado, seeds and lemon dressing

Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

Salmon fillet served with homemade pea puree and hollandaise sauce

Lemon sorbet

Dinner

Classic Greek salad with marinated oregano and olive oil feta cheese and olives

Stuffed hot peppers with Philadelphia cheese and yellow cheese wrapped in bacon and sliced with BBQ sauce,

Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

Wellington beef tenderloin

Mascarpone cream with melon jam

Day 2

Breakfast

Eggs of your choice accompanied by crispy bacon, sausages, cheese, tomatoes, cucumbers, freshly baked bread, cream cheese, Bulgarian lyutenitsa and more.

Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)

Freshly squeezed orange and grapefruit juice

Muesli

Lunch

Tomatoes with homemade kopuulo, cottage cheese and olive paste

Goose liver served with blueberry sauce and bruschettas

Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

Fresh Greek fish selected from the fish market prepared in salt and served with butter garlic sauce

Tiramisu

Dinner

Shopska salad

Octopus with olives, fresh onions and concasse tomatoes

Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

Pork tenderloin with crispy crust served with sauteed potatoes in mushrooms and mushroom sauce

Crembrule with white chocolate and fresh raspberries

Day 3

Breakfast

Pancakes served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.

Plate of sausages and cheeses, homemade lyutenitsa

Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)

Freshly squeezed orange and grapefruit juice

Muesli

Lunch

Tomato tartare with mozzarella and basil pesto

Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

Duck Soup

Turkey roll with stewed spinach and cheese

Seasonal fruit

Dinner

Mixed green salads, with cucumber, dried tomatoes and walnuts

Tuna tartare

Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

Marinated beef bon fillet confit with fluffy mashed potatoes with truffle oil

Chocolate souffle with a scoop of ice cream

Day 4

Breakfast

Fried French toast served with an assortment of jam (strawberry, raspberry, melon, blueberry), chocolate, honey, agave and more.

Plate of sausages and cheeses, homemade lyutenitsa

Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)

Freshly squeezed orange and grapefruit juice

Muesli

Lunch

Tomatoes with roasted herbal cheese drizzled with pesto cream

Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

Mix of selected fresh BBQ meats from the local butcher’s shop (chicken, pork, beef) served with BBQ corn and grilled seasonal vegetables

Lemon cheesecake

Dinner

Caesar salad with crispy squid

Homemade zucchini rolls with Philadelphia cream, served with crispy truffle bruschettas and milk herbal sauce

Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

Crispy white fish served with sauteed potatoes and tartar sauce

Chocolate mousse with fresh strawberries

Day 5

Breakfast

Bulgarian banitsa with white cheese

Plate of sausages and cheeses, homemade lyutenitsa

Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)

Freshly squeezed orange and grapefruit juice

Muesli

Lunch

Mixed green salads with roasted goat cheese, strawberries and mix seeds

Cold summer zucchini soup sprinkled with fresh cheese

Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

Schnitzels from pork bon fillet served with french fries

White cake with sliced almonds

Dinner

Slice of tomatoes with sauteed eggplant, zucchini and red pepper sprinkled with dill and diced cow’s cheese

Smoked marinated eel served with herbal butter and freshly baked bread

Spicy Greek tirokafteri, Kopuulo (aubergine puree),Skordolia, assortment of white and yellow cheeses, salami, olives served with freshly baked bread

Fish meatballs from white fish fillet, shrimps and salmon served with tartar sauce

Mascarpone cream with fresh fruit

Day 6

Breakfast

Banana pancakes made with oatmeal

Plate of sausages and cheeses, homemade lyutenitsa

Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)

Freshly squeezed orange and grapefruit juice

Muesli

Lunch

Fish soup with salmon balls, shrimp and sea bass

Spicy tiro, Kopuulo, assortment of cheeses, sausages, olives served with freshly baked bread

Paella with seafood

Nutella cake

Dinner

Mix green salads with cucumber, fresh onion, radish and boiled egg

Stuffed mushrooms with cheese

Spicy tiro, Kopuulo, assortment of cheeses, sausages, homemade marinated beef bon fillet, olives served with freshly baked bread

Spicy beef meatballs on BBQ with homemade lutenitsa

Cheesecake with blueberries

Day 7

Breakfast

French croissants with butter

Plate of sausages and cheeses, homemade lyutenitsa

Plateau of seasonal fruits (strawberries, melons, watermelons, apples, raspberries, blueberries, grapes, etc.)

Freshly squeezed orange and grapefruit juice

Lunch

Burata salad

Greek moussaka

Spicy tiro, Kopuulo, Scordolia, assortment of cheeses, sausages, home-marinated beef bon fillet, olives served with freshly baked bread

Caprese chicken with tomato, fresh mozzarella and basil pesto

Strawberry Tart

Dinner

Tabbouleh salad prepared from finely chopped parsley, tomatoes, mint, onion, bulgur and seasoned with olive oil, lemon juice, salt and sweet pepper.

Avocado stuffed with shrimp and crab rolls

Spicy tiro, Kopuulo, Scordolia, assortment of cheeses, sausages, home-marinated beef bon fillet, olives served with freshly baked bread

Pork roll with mushrooms and cream sauce

Lindt chocolate cake

Charter Rates Per Week


July & August	Plus Expenses	€35,000/week
June & September	Plus Expenses	€30,000/week
October to May	Plus Expenses	€24,900/week

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.

Rates 2024
High Season (July/August): EURO 35000 + VAT + APA of 20%
Mid Season (June and September): EURO 30000 + VAT + APA 20%
Low Season (rest months): EURO 24900 + VAT + APA 20%
VAT 12%

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

Location Details

Summer Area: Greece

Winter Area: Greece

Location Details: If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

Captain: Dimitar Stoyanov

Languages: Bulgarian (native), English, Greek & Russian (conversational)

Chef: Angel Malinov

Deckhand/Stew: Robert Chamasanyan

Title	Name	Nation	Born	Languages
Captain	Dimitar Stoyanov	Bulgarian	1970	Captain: Bulgarian (native), English, Greek & Russian (conversational)Deckhand: Languages: Bulgarian (native), English
Crew	Angel Malinov	Bulgarian