Luxury catamaran AMELIA

Availability

Luxury catamaran AMELIA, built in 2012 is anchored in the Greece. It has 4 cabins, can accommodate 8 people.

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 Athens , Alimos Marina

W Base Port Athens , Alimos Marina

Prefered Pickup Athens , Alimos Marina Athens , Alimos Marina

Boat Type Luxury catamaran

Flag Greek

Shipyard Lagoon

Boat name AMELIA

Year 2012

Refit 2024

Length 13.00 m (45.00 Ft)

Width 25.75 m

Draft 4.27 m

Engine ENGINES: 2x54hp Yanmar GENERATORS: 1 x Onan 11 kw

Crusing speed 8

Max speed 10

Boat ID 3518

Cabins 4

Showers 4

Wash Basins 4

Electric Heads 4

DETAILED PRICING VIEW- CLOSE

Yacht Prices per week 2026:

28/03-25/04/2026 : 6.150€ / Week + VAT + Expenses
25/04-02/05/2026 : 6.800€ / Week + VAT + Expenses
02/05-23/05/2026 : 7.300€ / Week + VAT + Expenses
23/05-30/05/2026 : 8.300€ / Week + VAT + Expenses
30/05-20/06/2026 : 9.125€ / Week + VAT + Expenses
20/06-25/07/2026 : 10.000€ / Week + VAT + Expenses
25/07-22/08/2026 : 10.700€ / Week + VAT + Expenses
22/08-12/09/2026 : 10.000€ / Week + VAT + Expenses
12/09-26/09/2026 : 9.125€ / Week + VAT + Expenses
26/09-17/10/2026 : 7.520€ / Week + VAT + Expenses
17/10-01/11/2026 : 6.800€ / Week + VAT + Expenses

Prices Include: Yacht , her equipment and crew of 2 (captain & Hostess).
Plus: V.A.T 12% (subject to change without prior notice) & APA 30% of the charter fee not included in the rates.

***All charters are operating Sat - Sat, 15:00 - 09:00 , Return of the boat at its base the evening before by 18.00
***Meals on Half Board basis. The Cook/Hostess prepares daily breakfast, lunch and light snacks during the day ,and up to 2 dinners per week.

CREW INFO VIEW- CLOSE

George Sevastos

Captain

Born in: 1969
Nation: Greek
Sailed Years: 1984
Years in charter: 1984
Speaking Languages: Greek , English

Captain George Sevastos, born in 1970, is a seasoned maritime professional from Alimos, Attica, Greece, with over thirty-five years of experience at sea, including a decade managing privately owned pleasure boats. Fluent in English and a graduate of the Sivitanidios School, he also owns a successful construction company specializing in multi-storey buildings. As a skilled skipper, he has navigated various vessels, including catamarans, motor yachts, and monohulls, and possesses extensive knowledge of the Ionian, Aegean, Saronic, and Dodecanese seas. His expertise includes not only navigation but also technical repairs, ensuring safety and comfort during voyages. With a deep understanding of local waters and a passion for boating, Captain Sevastos is dedicated to providing exceptional experiences on the water.

MENU INFO VIEW- CLOSE

Breakfast:
coffee, tea, fresh orange juice, Greek yogurt with honey and walnuts, pancakes with eggs and bacon, French toasts with eggs and bacon, fresh fruit platter, Greek omelet with toasted bread, fresh bread, croissants, cake (eggs can be grilled, sunny, poached, ad scrambled)

Snacks & Sandwiches:
A variety of snacks will be served two times a day (before lunch and during sunset cocktail) including but not restricted to : spreads and dips, olives, marinated fish, a selection of local Greek meze, cold cuts and cheese platters, omelets, eggs and bacon, yogurt and fruit/nuts/honey, Club Sandwich (Ham or Turkey), Smoked Salmon, Feta Cheese and Tomato Sandwich.

Salads:
Many salads based on fresh local produce are prepared on board. With extra virgin olive oil from some of the finest Greek olive oil producers, selected vinegars and balsamico crèmes as well as some of the finest mineral salts and spices complement this feast of fresh and invigorating tastes. Among others and not restricted to: Greek Village Salad, Chefs Salad, Salade Niceoise, Caesars Salad, Tuna Salad, Pasta Salad, Rucolla & Parmesan Salad, Spinach and nuts Salad.

Main Dishes:

Agrιmi Chicken:
Chicken Filet toped with virgin olive oil scented with fresh fruit juices and local Greek spices and herbs. Served with Green Salad or rice and or boiled vegetables.

Poulet aux fruits:
Chicken with a sauce of fresh fruit, ginger and wine. Served with Green Salad or rice and or boiled vegetables.

Chicken with Yogurt:
A very refreshing recipe toping chicken filet with a fine sauce of Greek yogurt, cardamom and sweetvgreek chili. Served with Green Salad, rice and or boiled vegetables.

Sausage with Orange:
A recipe from Crete with ginger simmered in wine and topped with Kalamata balsamico cream. Served with green salad and yellow local cheese.

Arnaki/Katsikaki sto fourno:
A traditional Greek celebration dish. Lamb or piglet in the oven scented with lemon and oregano with olive oil. Spiced with a variety of Greek spices and herbs. Served with baked potatoes and Greek salad.

Filet a la creme or aux poivres:
Served with oven baked potatoes and rice and vegetables.

Psari sti Gastra:
Fresh fish baked in the oven topped with a sauce of olive oil and lemon scented with oregano. Served with boiled vegetables potato salad and feta chese. Fresh Salmon baked under a layer of fresh tomato and potatoes. Served with rice and salads.

Fresh salmon a la Creme de Champagne:
Served with pasta and salads.

Fish a la Spetsiota:
Toped with virgin olive oil, fresh tomato and scented with Greek herbs and spices. Baked in the oven and served with boiled vegetables feta cheese and Greek salad.

Florina Peper in the oven:
Green Pepers from the area of Florina stuffed or not with white Greek cheese baked in the oven, served with Greek salad.

Fasolakia Ladera:
Avery common traditional Greek vegetarian dish with green beans and potatoes in tomato sauce served warm or cold with feta cheese, olives and Greek salad.

Ntomates kai Piperies Gemistes:
Another very common traditional dish that can also be vegetarian. Tomatoes and Green Peppers stuffed with rice and herbs and minced meat baked in the oven with potatoes and olive oil. Served with feta cheese and Greek salad.

A variation of pasta dishes can also be prepared.

Desserts:
Yogurt with honey and nuts, Strawberries with fresh cream or cream caramel, Greek baklava, Greek chalvas, Galaktompoureko, Fruit in Season, Ice-cream, Coffee

During meals a bottle of wine per two guests is served or beer and refreshments.

We can also prepare for you a variety of dishes according to your preference. This is only an indicative list to which you have the flexibility to choose and combine whatever you would like to taste.

DETAILS VIEW- CLOSE

Location Details: Based Marina ALimos Athens.

Accommodation: 4 double bed cabins all with private facilities

Four heads

All cabins fully air-conditioned.

Crew of two in separate cabins.

Dimensions of the Beds: 2.05m x 1.60m

Generator: Yes

Inverter: Yes

Water Maker: Yes

Bimini: Yes

Dinghy: 2,8m

Dinghy Pax: 5

Dinghy HP: 6

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: No

AC SurCharge: NO

Internet: Onboard WIFI

Salon Stereo: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Yes

Kosher: Yes

Gay Charters: Yes

Nude Charters: Yes

Hair Dryer: Yes

Guest Pet: No

Children Allowed: Yes

Stand Up Paddle: 1

Wind Surf: No

Gear Snorkel: Yes

1 Man Kayak: No

Sea Bob: No

Sea Scooter: No

Fishing Gear: No

Swim Platform: Yes

Boarding Ladder: Hydraulic

Scuba Onboard: Yacht offers Rendezvous Diving only

Games Beach: No

Under Water Cam: 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.

LUXURY CATAMARAN | AMELIA