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Luxury Charter

LUXURY CATAMARAN | ANDIAMO

CYCLADES

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Availability

Luxury catamaran ANDIAMO, built in 2019 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 Athens
W Base Port Cyclades
Prefered Pickup Athens Cyclades
Boat Type Luxury catamaran
Flag GREEK
Shipyard Lagoon
Boat name ANDIAMO
Year 2019
Length 14.00 m (48.00 Ft)
Width 26.7 m
Draft 4.7 m
Engine Yanmar 2 X 80 HP 220V Generator (18 KvA)
Crusing speed 7
Max speed 9
Boat ID 8049
Cabins 5
Queen(s) 4
Showers 4
Wash Basins 4
Electric Heads 4

DETAILED PRICING VIEW- CLOSE


High Season: Euro 19000 per week (July - August)
Mid Season: Euro 17000 per week (June and Sept)
Low Season: EURO 15000 (rest months)
Plus all expenses (V.A.T. 12% & APA 30%)

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.

Relocation Fees:
Catamarans 52ft and up: Cyclades (1,000 EUR + 12% VAT) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 12% VAT.


CREW INFO VIEW- CLOSE

Grigoris Papathanasis
Captain

Born in: 1993
Nation: Greek
Speaking Languages: English and Greek

Dimitris Aliferis
Hostess/Cook

Born in: 1996
Nation: Greek

Captain: Grigoris Papathanasis
Grigoris was born in 1993 and grew up in Chalkida on the island of Evvia.
Being close to the sea, he naturally started all kinds of watersports as a small child. At the age of five he got affixed to Canoeing and he laid the foundations for his future membership in the Greek national Kayak Slalom team and participated in numerous European and World championships. While sailing was always a part of his everyday life, he started his professional nautical career as a crew member on a 76ft catamaran on the island of Santorini. Since then, he consistently and patiently progressed his knowledge and experience and has been a Skipper since 2018.
He likes to maintain a relaxed and friendly, yet professional atmosphere on board. Teamwork is the root of his DNA, ensuring that everyone is having a memorable time on board – getting the sails up and shutting down the engine is his priority when sailing with him.
Grigoris is a very responsible and considerate sailor, always ensuring his guests’ privacy, yet being always attentive.
He is a natural with children and enjoys teaching them Canoeing, SUP, Fishing and Seamanship. When not on a yacht, Grigoris enjoys a salty day on his surfboard or getting handyman skills to work with his family and friends.
Grigoris holds an offshore as well as speed boat license and regularly updates his safety and first aid skills. He is a non-smoker, enjoys a healthy and sportive lifestyle and fluently speaks English next to his mother tongue, Greek.

Cook/Host: Dimitris Aliferis
Chef Dimitris Aliferis, born in 1996, has been passionate about the sea and culinary arts from a young age. His diverse culinary journey has taken him through various kitchens, where he has mastered a range of cuisines and cooking techniques. Dimitris excels at menu planning, with a focus on using fresh local products and bringing out the vibrant flavors of Mediterranean cuisine. He is committed to maintaining the highest hygiene standards and is adept at customizing menus to meet diverse dietary preferences, ensuring each meal is prepared with exceptional care and attention to detail. Known for his friendly and passionate nature, Dimitris thrives in dynamic environments and works seamlessly as part of a team. He always goes above and beyond to create a remarkable dining experience, making every meal memorable and satisfying.
Previous yacht: Valium 62 and Spice of Life

MENU INFO VIEW- CLOSE


MENU


Monday


Welcome


Tartlets stuffed with cheese and pastrami


Tempura shrimp with orange jam


Pastrami veal


Mortadella with pistachio


Louza Tinos


Dried fruit


Snacks


Tortillas with grilled chicken / Avocado/tomato/Iceberg/Red pepper pesto


Or


Cheese plate / San Michalis Syros / Aged Anthotyro / ''Ladotiri'' Andros / touloumotyri Naxos / ''Graviera'' Tinos / ''Niotiko'' Ios / Crackers made of unleavened sourdough


Dinner


Salad with purslane / Xinomyzithra / Tomato/Cucumber


Mushrooms with wild greens


Olive oil beans / ''Anthotyro'' cream/herbs oil


Crème Brule


Tuesday


Breakfast


Breakfast tray (jams, honey, yoghurt, etc.)


Scrambled eggs/kneaded bread / Katiki Domokos / rocket


Vanilla Cookies


Lunch


''Almira'' salad / tomato /potato chips/feta cream


Zucchini balls/sour cream / paprika oil


Beef Stew / mashed potatoes


Dinner


Mixed salad / Grilled nectarines /'' Anthotyro''


Stuffed grape leaves / tahini cream


Fish of the day saute / puree Finocchio/Lemon and oil cream


Lemon tart


Wednesday


Breakfast


Breakfast tray


Fried eggs / bacon/''Tsalafouti''/toasted bread


Pancakes / maple syrup/Forest Fruits


Lunch


Greek salad


Pie with wild mushrooms/sun-dried tomato/Wild greens/ Smoked cheese


Moussaka


Or


Deconstructed pastitsio


Dinner


Salad with rocket leaves/baby spinach/escarole/grilled ''Manouri'' / Nuts/Dried fruit


Terrine with mousse from ''Katiki Domokou'' / ''Kopanisti'' Mykonos / Fresh aromatics


Ossobucco with orzo Milanese / Wine Sauce


Deconstructed Millefeuille


Thursday


Breakfast


Breakfast tray


Eggs Benedict/Smoked turkey / Hollandaise sauce


Banana Bread


Lunch


Green salad with aged vinegar dressing/fresh herbs


Feta Bouyiourdi


Stuffed vegetables


Dinner


Caprese salad/Cherry tomatoes/Vasil pesto


Tomato gaspaccio / Basil sorbet


Pappardelle with sage / Wild mushrooms


Orange pie / Vanilla ice cream


Friday


Breakfast


Breakfast tray


Greek omelette


Vanilla cake


Lunch


Dakos / Carob nuts / Capers


Bruschetta with anchovy marinated / Tomato Jelly/Lemon and olive foam


Day fish plaki / Seasonal Greens


Dinner


Mixed salad / Seasonal fruit /'' Gylomeni manoura'' Sifnos


Stuffed courgettes


Zygouri / French fries / ''Xinotyro'' Naxos


Deconstructed ekmek / Sweet rose / Pistachio of Aegina


Saturday


Breakfast


Breakfast tray


Avocado toast / poached egg/crispy bacon


Peanut butter Cookies


Lunch


Colorful salad with lentils/''Anthotyro'' / Orange fillet


Syros sausage / Santorini Fava / Confit cherry tomatoes


Roast pork / Mustard sauce / Baby potatoes


Dinner


Salad With Kale / Walnuts / ''Arseniko'' Naxos


Grilled talagani / Kadaifi / Orange Marmalade/Pistachio


Balotina chicken / ''Graviera'' Syros / Sun Dried Tomato Pesto/carrot puree


Pear tart / ''Anthogalo'' ice cream


Sunday


Breakfast


Breakfast tray


Eggs Kayana / Feta / Kneaded bread


Crepes with honey/Cinnamon / Chia seeds


Lunch


Tabbouleh salad


Feta croquette/Tomato jam


Octopus Orzo


Dinner


Salad with lettuce / Grapes/Gorgonzola/Crispy prosciutto


Tartar " Lachanodolmas’


Tenderloin sauté/Sweet potato puree


Walnut pie / ice cream kaimaki


ANDIAMO ANDIAMO ANDIAMO ANDIAMO ANDIAMO ANDIAMO ANDIAMO ANDIAMO ANDIAMO

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.

Accommodation: 4 double cabins (memory foam) & 1 semi double (memory foam) (for 1 adult or 2 children) with four bathrooms. Crew of two in separate cabins. Cabin's height 2.05 m

Other Entertainment: Air conditioning (80.000 btu), each cabin separately controlled

Water maker (280l/h) (mineral and sparkling)

Hydraulic swimming platform

Aft cockpit with Teak

Underwater lights

Ice maker

Wine Cooler (for 24 wines)

Shampoo, Conditioner, Shower Gel, Body Lotion (Mugler)

Memory foams in all cabins

4 Pillows per Cabin

Hairdryer

AC in every cabin

Yoga mats and free weights

Fusion Soundsystem

Other Toys: ZAR 380 Tender, 20HP Yamaha

SUP (2)

Kayak (1)

Sea scooter job infinity pro

Snorkeling gear

Beach sport toys

Tube (pax 1)

Fishing equipment



Board games: Obongo classic, UNO party, Rummikub, Monopoly: The Lord of the Rings, Dixit, backgammon, Poker set



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

Communicate: WiFi

Generator: 220V (18KvA)

Inverter: 2000VA

Water Maker: Yes

Ice Maker: Yes

Bimini: Yes

Dinghy: Zar 3.8 m

Dinghy Pax: 4

Dinghy HP: 20

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: No

Ipod: Yes

Board Games: Yes

Special Diets: Inq

Kosher: No

BBQ: No

Gay Charters: Inq

Nude Charters: Inq

Hair Dryer: Yes

Guest Pet: No

Children Allowed: Yes

Wave Run: No

Stand Up Paddle: 2

Gear Snorkel: Yes

Tube: Yes

1 Man Kayak: Yes

Sea Bob: No

Sea Scooter: Yes

Kite Boarding: No

Fishing Gear: Yes

Swim Platform: Hydraulic swimming platform

Boarding Ladder: Hydraulic aft

Scuba Onboard: Yacht offers Rendezvous Diving only

Games Beach: Yes

Under Water Cam: No

Green Other: Water maker (280l/h) (mineral and sparkling)

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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