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Luxury Charter

LUXURY CATAMARAN | AD ASTRA 80

LAVRION - OLYMPIC MARINE

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Luxury catamaran AD ASTRA 80, built in 2024 is anchored in the Greece. It has 5 cabins, can accommodate 10 people.

Crewed Yacht Charter
Crewed Yacht Charter

A bordo di questa imbarcazione lo skipper è obbligatorio ed è responsabile della navigazione, della sicurezza e della conduzione dell'imbarcazione.

Summer Cruising Areas Greece
Winter Cruising Areas Greece
Marina LAVRION - Olympic Marine
W Base Port LAVRION - Olympic Marine
Prefered Pickup LAVRION UPON REQUEST
Boat Type Luxury catamaran
Flag Greek
Shipyard Fountaine Pajot
Boat name AD ASTRA 80
Year 2024
Length 23.00 m (78.00 Ft)
Width 35.4 m
Draft 6.6 m
Engine 2 X Cummins 425 HP 2 X 19 KvA Onan
Crusing speed 10
Max speed 12
Boat ID 8359
Cabins 5
King(s) 1
Queen(s) 4
Showers 5
Wash Basins 6
Electric Heads 5

DETAILED PRICING VIEW- CLOSE


High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
Plus all expenses (V.A.T. 6,5% & APA 20%)

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT.

Relocation Fees:
Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption*
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.


CREW INFO VIEW- CLOSE

George Liassides
Captain

Born in: 1970
Nation: Cypriot
Speaking Languages: Greek, English, French (basic)

Panagiotis
Chef

Born in: 1999
Nation: Tsekeris

Captain: George Liassides

Cheerful, responsible, and professional!
These are some of the skills endorsed by AD ASTRA 80 guests for Captain George. The experienced captain was born in Cyprus in 1970 and has had Athens as his permanent residence since 1990. He began sailing in 1993 until he decided to make his love for yachts and tourism part of his career and life in 2001.
He studied Shipping, Travel & Tourism. His naval education includes the MCA/RYA Offshore Yacht Master, National Sailing Offshore Diploma, and Greek Coastguard powerboat certification (up to 24m). Additionally, he is certified for "GMDSS/GO," "Medical Care," "Medical First Aid," "STCW/95 B. Safety Course," "Crowd and Crisis Management Ro/Ro Passengers," "Survival at Open Seas," "PADI Open Seas Scuba," and "IATA/UFTA.
His experience as captain of several luxury sailing and motor yachts in Greece and the South Mediterranean has given him the opportunity and pleasure to sail to the most amazing and secluded spots in the Greek seas! As a captain, he maintains a professional and friendly attitude, making all guests feel welcome and ensuring they have the sailing holiday of a lifetime. For Captain George and his crew, providing high-quality hospitality to their guests is their top priority on a daily basis.

Chef: Panagiotis Tsekeris
Panagiotis, born in 1999, brings a fresh culinary perspective to the team aboard Ad Astra. Having graduated from LeMonde in 2020, he embarked on a journey through some of Greece's finest restaurants in Athens, Skiathos, and Mykonos starting from 2018. Fluent in Greek and English, Panagiotis not only crafts delectable dishes but also fosters a welcoming atmosphere with his exceptional customer service. His strengths lie in his team spirit, his ability to thrive under pressure, and adept problem-solving skills, ensuring seamless operations in the galley and beyond. With his dedication to culinary excellence and a passion for creating memorable dining experiences, Panagiotis is determined to elevate the gastronomic journey aboard Ad Astra to new heights.

Previous Yacht: Serenissima


Chief Stew: Vassiliki Maragkou

Vasiliki Maragkou brings a wealth of experience and passion to her role as Chief Stewardess. With a decade in the luxury service industry, specifically in 5-star hotels and Michelin-star restaurants, she excels in providing top-tier service and ensuring a seamless and luxurious experience for all guests. Vasiliki's keen eye for detail and exceptional organizational skills make her an invaluable leader of the stewarding team.

Vasiliki holds WSET Level 1 and Level 2 certifications in Wines from W.S.P.C. LDT Athens, and she has also studied Food and Beverage Management at Le Monde College Athens. Her educational background further enhances her ability to deliver exceptional service and manage the culinary experiences on board.


Deck/Stew: Marina Affatato

Meet Marina, the vibrant stewardess on board Ad Astra. A dynamic blend of Italian heritage and Greek roots, Marina brings with her a stellar maritime background, having served as a Petty Officer in the Hellenic Navy. With her seafaring precision, impeccable service skills she’s set to elevate the onboard experience. Currently pursuing Maritime Studies in Athens, Marina is fluent in Italian, Greek, and English, and thrives in fast-paced, multicultural environments. Energetic, adaptable, and always professional, she’s known for her calm presence, sharp eye for detail, and unwavering commitment to excellence!


Deckhand: Loukas Douvaras

Introducing Loukas, a dynamic 29-year-old deckhand set to embark his journey on Ad Astra 80 this year. Born in 1994, Loukas swiftly transitioned from a base technician/manager role to become a deckhand for day cruises during 2023. His adaptability and eagerness to learn propelled him into various sea-related tasks, including yacht transfers from France to Greece. Despite his relatively recent entry into sailing, Loukas's profound love for the ocean drives his dedication and reliability in all circumstances.
Loukas's array of interests, spanning winter skiing, boxing, running, swimming, and reading, mirrors his vibrant and enthusiastic character. Armed with outstanding communication skills and an unwaveringly motivated demeanor, Loukas exudes a sense of serenity and composure when faced with the challenges of navigating the open waters. His multifaceted talents and team spirit, make him an indispensable addition to the Ad Astra team.

https://www.bebluesailing.com/Main Salon https://www.bebluesailing.com/Dining area/Aft deck https://www.bebluesailing.com/Fore deck - Jacuzzi https://www.bebluesailing.com/Aft Deck

MENU INFO VIEW- CLOSE


BREAKFAST
Teas-blends of hers 
Top quality coffee 
Smoothies 
Jams: Apricot,pear, strawberry 
Greek traditional honey 
Homemade cakes: vanilla , chocolate, carrot, banana 
Croissant: vanilla, chocolate 
Greek pies : spinach pie , cheese pie , chicken pie 
Breads :  white, black , multigrain, brioche 
Pancakes-crepes : with Nutella, tahini , peanut butter , honey , maple  syrup 
Cheese platter and cold cuts 
Eggs : omelet ,fried , scrambled eggs , boiled , sakshuka eggs  
Dairy : milk ,rice milk , oat milk , soya milk 
Yogurt, yogurt goat 
Cereal : granola,oat


Day 1 

Lunch 

Fresh salad with cherry tomatoes ,avocado , chili ,coriander , zest and juice laime and lemon 

Ceviche sea bream with lemon , thyme , zest laime , sisame oil and soya 

Whole fish bianco  with baby potatoes and lemon garlic sauce 

Dessert 

 Yogurt mousse with Greek thyme honey and caramelised nuts 

Dinner 

 Mix green salad  with cranberry , nuts , sauté prawns and dressing from citrus fruits 

Tuna tartar  in crust  with 2 mayo garlic and wasabi 

Red mullet savoro sauce and  raisin 

Dessert 

Mousse chocolate with passion fruit 

 

Day 2 

Lunch 

Greek salad  with feta cheese , oregano  ,caper , onion 

Traditional “ tzatziki “

Roast lamb with rosemary ,thyme , fresh origano and garlic  

 baby potatoes marinated mustard honey 

Dessert

 Chocolate trunk  with pistachio and ice cream 

 Dinner 

Arugula spinach salad  with cranberry  , cashews nuts  , Gorgonzola cheese and pear dressings 

Beef tataki with ponzu sauce  and pickle carrot ,onion 

Iberico steak  with green beans and orange sauce 

Dessert 

Cheesecake strawberry 

 

Day 3 

Lunch 

Cretan Dakos salad with  xinomyzithra cheese 

Zucchini meatballs ,yogurt  with herbs 

Traditional “mousaka “ 

Dessert 

Greek donuts with honey and cinnamon 

Dinner 

Burata  salad with mozzarella and basil pesto and  basil oil 

Grouper little scoundrel with egg lemon sauce

Pasta calamarata with roe from Mesollogi 

Dessert 

 Mousse halva with kaimakii ice cream 

 

Day 4 

Lunch  

Watermelon  salad  with feta cheese ,jalapeño peppers  , coriander and plain juice amd zest 

Fave beans , octopus and caramelised onion 

 Orzo prawns with bisque 

Dessert 

Mix from ice creams 

Dinner 

 Cabbage with grilled vegetables ,croutons, Parmesan and balsamic gel

 Homade nioki pasta with Parmesan sauce ,truffle oil and fresh truffle   

Rub eye with  sweet potatoes purée, grilled asparagus 

Dessert 

Tiramisu 

 

Day 5 

Lunch 

Groats salad with tomato,cucumber and fresh herbs 

Seabass Athinaiki tartar 

Linguini with lobster and bisque 

Desserts 

 Crème lemon with fegentin biscuits 

Dinner 

 Tricolour quinoa  with avocado and  pea sprouts dressing mustard honey 

Beef carpaccio with oil ,lemon, truffle oil , horseradish zest and rocket 

Dessert  

Kiouneffe  with ice cream 

 

Day 6 

Lunch

Kandaifi salad with lemon sorbet ,green leaves , strawberries and balsamic vinegar 

Rustic service  crayfish 

 Whole fish  in salt crust with oil lemon 

And grilled vegetables 

Dessert 

 Traditional rizogalo 

Dinner  

Freda pasta  salad , dill , sun dried tomatoes, red pepper, olives  , vinegar  xeres and herbs 

Tarama  salad with crispy pies 

 Seabass  filet with beat roots puree and stamnagathi with lemon and dashi 

Dessert 

 Pana cotta 

 

Day 7 

Lunch 

 Caesar salad with baby gem ,chicken,bacon , anchovies dressing  and Parmesan flakes 

 Ratatouille ograten  with  graviera Naxou 

Traditional “gemista” ( stuffed  vegetables) 

Dessert 

Mixed fresh fruits platter

Dinner 

Beluga lentils with vegetables and herbs  with gazpacho avocado  

Kakavia soup with stone fish 

 Cuttlefish with sauté spinach, marmalade tomato and truffle cream 

Dessert 

Churros with sugar ,cinnamon and butterscotch

AD ASTRA 80 AD ASTRA 80 AD ASTRA 80 AD ASTRA 80 AD ASTRA 80 AD ASTRA 80 AD ASTRA 80 AD ASTRA 80 AD ASTRA 80

DETAILS VIEW- CLOSE

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

Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.

Accommodation: One master cabin (Bed size 1,80 x 2,00 m) and four queen bed guest cabins (bed sizes 1,60 m x 2,00 m) all with private facilities

Other Entertainment: One owner's suite, four queen double cabins all with private facilities

Shower gel, shampoo, conditioner, body milk, handsoap (Molton Brown brand)

Safe in master cabin

Sunscreen provided

Hairdryer (5)

Iron (1)

Washing machine/ dryer (light laundry)

Bathrobes for each guest

Slippers for each guest

Pillows (4 on each bed)

Filtration System for Purified Water (mineral & sparkling water)

Yoga mat, dumbbell, gym bands



Other Toys: Highfield Tender 4,60 m with 80 HP engine

Chase boat (upon request and extra charge)

Jet ski (2 PAX)

Wakeboard (1)

Water ski adults (1)

Monoski adults (1)

Inflatable couch 3 seated (1)

Fishing gear (1)

Snorkeling gear (10)

SeaBob (2)

Kayak (2)

Paddleboard (2)

Inflatable donut (2)

Life jackets (adults & kids)



Board games: Backgammon, Chess, UNO



*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

Communicate: Wi-Fi

Printer

Laptop

Generator: 2 x Onan 19 KvA

Water Maker: yes (2)

Ice Maker: Yes

Bimini: Yes

Dinghy: Highfield 4,60 m

Dinghy Pax: 6

Dinghy HP: 80

Helipad: No

Jacuzzi: Yes

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

AC SurCharge: no

Internet: Onboard WIFI

Salon Stereo: Yes

Ipod: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Inq

Kosher: Inq

BBQ: Yes

Gay Charters: Yes

Nude Charters: Inq

Hair Dryer: Yes

Guest Smoke: outdoor areas only

Guest Pet: No

Children Allowed: Yes

Adult Water Skis: 1

Jet Skis: 2

Stand Up Paddle: 2

Gear Snorkel: Yes

2 Man Kayak: Yes

Sea Bob: Yes

Sea Scooter: No

Fishing Gear: Yes

Swim Platform: Hydraulic swimming platform

Boarding Ladder: Aft - hydraulic

Scuba Onboard: Yacht offers Rendezvous Diving only

Games Beach: Yes

Green Make Water: Yes

Green Reuse Bottle: Yes

Compressor: Not Onboard

YACHT LAYOUT VIEW- CLOSE

Questions & Answers

How does the charter contract work?

The contract is signed directly between the Owner and the Charterer, with the support of the broker. It is usually based on the international MYBA contract model, designed to ensure clear and balanced protection for both parties.
There is also the figure of the Stakeholder, responsible for safely holding the funds until the end of the charter.

What is included in the charter fee?

The base rate includes the rental of the yacht, the use of all onboard equipment, the presence of the crew, and the related insurance coverage.
Operational expenses such as fuel, provisioning, marina fees, beverages, and additional activities are not included and are managed through the APA (Advance Provisioning Allowance).

The exact list of what is included or excluded will be confirmed when selecting the yacht.

What is the APA and how does it work?

The APA (Advance Provisioning Allowance) is an advance fund, usually equal to 25–35% of the charter fee, allocated to cover operational expenses such as fuel, provisioning, marina fees, paid activities, beverages, and the guests’ personalized requests.

At the end of the cruise, the Captain provides a detailed breakdown of all expenditures. Any unused amount is refunded to the client, while any overages are settled directly upon closing the charter.

What are the payment terms?

Upon signing the contract, a payment of 50% of the total amount is required.
The balance — including APA, taxes, and any additional charges — is typically due around five weeks before embarkation (depending on the owner).
Payments are made via bank transfer, which is the standard method in the luxury charter industry.

Can I cancel a booking?

Yes, cancellations are possible, but the contractual terms apply.
In general, if the client decides to withdraw, the Owner retains the deposits already paid.

If the yacht is rebooked for the same period, the Owner refunds the amount recovered, minus the applicable commissions.

Every cancellation request is handled with full transparency.
Further details on the applicable policies are available upon direct request.

How can I choose the yacht that best suits my needs?

The choice depends primarily on the type of experience you wish to enjoy:

  • Motor yacht for maximum comfort, excellent stability, and fast transfers.

  • Sailing yacht for an authentic, quiet experience rooted in traditional navigation.

  • Catamaran for generous spaces, superior stability, and enhanced privacy.

BeBlue evaluates the destination, number of guests, personal preferences, and budget to select the most suitable option for you.

How far in advance should I book?

For peak season (Mediterranean: June–September; Caribbean: December–April), it is advisable to book several months in advance to secure the best available options.
We can also handle last-minute requests, depending on availability and licensing requirements.

Is it possible to personalise menus, preferences, and activities?

Absolutely. Before departure, you will receive a Preference Sheet where you can indicate your tastes, dietary needs, allergies, beverage preferences, and the activities you wish to enjoy.
The Chef and the Captain will use this information to create a fully customised experience for you.

How many guests can be accommodated on board?

Most yachts can host 6 to 12 guests, depending on their interior layout.
Some superyachts over 80 metres, compliant with international certifications, can accommodate up to 36 guests.

Will I have Internet access during the charter?

Most yachts offer Wi-Fi on board, provided through mobile networks or satellite systems. The quality and speed of the connection may vary depending on the cruising area and the technology installed.

Is tipping the crew expected?

Tipping is not mandatory, but it is a well-established custom to show appreciation for the crew’s service.
International guidelines suggest an amount equal to 10–15% of the base charter fee as a reference.

Why rely on BeBlue?

BeBlue specialises in yacht vacations and, as fully licensed maritime brokers and tour operators, guarantees:

  • access to the entire global fleet

  • full transparency on costs

  • contractual and logistical support

  • personalised management of preferences and unexpected situations

  • high standards of safety and protection

It is the simplest, safest, and most efficient way to enjoy a top-level charter experience.

Can I request dedicated assistance for my charter?

Every charter is unique. To receive a tailored selection of yachts, a clear quotation, and personalised support in planning your trip, we invite you to contact us directly.
Our team will guide you with care through every stage of the experience.

Note: The information provided is for informational purposes only and should be confirmed before booking by a BeBlue agent.

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