Catamarano di lusso QUESTA e VITA

Informazioni principali

Presentiamo QUESTA e VITA: Catamarano di lusso varato nel 2008. L'allestimento interno con 4 cabine, puo' ospitare comodamente 10 ospiti.

Charter con equipaggio

Proposta Luxury Collection: yacht con equipaggio completo e servizio di classe superiore.

Estate Greece, Turkey

Inverno Greece, Turkey

Marina Athens, Greece

Base principale Athens, Greece

Base di imbarco Athens Any in Greece & Turkey, on req

Tipologia Catamarano di lusso

Bandiera Greek

Cantiere AICON

Nome QUESTA e VITA

Anno 2008

Refit 2019

Lunghezza 23.00 m (77.00 Ft)

Larghezza 19.6 m

Pescaggio 5.11 m

Motore 2 x CAT C32 ACERT 1550 bhp, Generators: 2 x MASSE (20.1 KW + 13.1 KW)

Velocità di crociera 22

Velocità massima 30

Boat ID 5763

Cabine 4

King(s) 2

Queen(s) 2

Twin(s) 2

Showers 4

Wash Basins 5

Electric Heads 4

DETTAGLIO PREZZI VEDI- CHIUDI

WEEKLY RATES:
21.000€ (November to March) - 25.900€ (April - June & September - October) - 29.900€ (July & August)
Special Offers: Available on Request
Daily Cruises Rate: On Request
Rates are PLUS: VAT 13%, Fuel, Operational & Optional Client Expenses (APA 30%)

INCLUDED:
- Superb Permanent Crew of 4 with excellent evaluations by all Clients & Brokers
- Fantastic talented Chef / Full Cooking service
- Quality designer's GUY LAROCHE bed linen, towels, beach towels
- Use of all water toys
- Quality Amenities Sets (shampoo, shower gel, body lotion, flippers, shower cap etc)
- Full Service

L'EQUIPAGGIO VEDI- CHIUDI

Spyros Ferentinos

Comandante

Nazione: Greek
Lingue parlate: Greek, English,

CAPTAIN: Spyros Ferendintos, Greek - Languages: English, Greek (native)

Captain Spyros is an exceptionally capable and experienced Captain with more than 30 years of experience in yachting. He has cruised the Mediterranean and has excellent knowledge of the Greek seas.

He has been cooperating with the Manager of QUESTA e VITA as a Captain on various charter Motor Yachts under his management. And he is always receiving excellent evaluations by all clients.

Captain Spyros is a charming, calm, discrete, polite, and pleasant person who puts all his efforts to satisfy every guest's need. He loves to create the ideal tailor-made itineraries and organize all kinds of activities on board and onshore, ensuring that all guests' needs are met for the most unforgettable holidays.

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STEWARDESS: Tanya Marinelli, Ukrainian - Languages: English, Greek, Russian (native), Ukrainian (native)

Tanya is an exceptionally sweet, polite, and hard-working person with excellent organizational skills. She is very experienced, having worked as a Stewardess on luxury yachts of up to 50 meters, since 2006. Tanya works on Questa e Vita since the beginning of 2019.

Tanya enjoys her job and prides herself on providing guests with an excellent level of service. She is always attentive, with a wiling and at the same time discrete manner, which is the characteristic of the Questa e Vita crew members. She is great with decoration and art de la table and always acquires excellent client evaluations.

With her passion to have everything perfect on board and with her team spirit, she is definitely a key factor for the most unforgettable holidays on board Questa e Vita.

Tanya was born in 1981 and holds a Basic Stewardess Training Certificate.

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CHEF: Athanasios (Thanos) Laderis, Greek

Languages: English, German, Italian (basic), French (basic), Greek (native)

Thanos is a very experienced and talented Chef who acquires dithyrambic evaluations even by the most demanding clients for his mouthwatering dishes. He started working in the HO.RE.CA industry in 1989 and soon he became a F&B Manager, Maître d’ Otel, and Restaurant Manager in hotels and restaurants in Greece. His career as a Chef started in 1996 and after some years, he became a Head Chef and Executive Chef in hotels, restaurants, shipping companies, and private catering companies in Greece and abroad. During the last years, he has also been working as a Private Chef in Greece and Switzerland and as a Yacht Chef.

With his charming and pleasant personality and his will to create the best for his guests, Thanos offers a culinary experience to remember on board QUESTA e VITA. He also enjoys organizing amazing theme nights, barbeques on the beach, and any event which will offer guests memorable experiences.

Thanos has studied Business Administration at the University of Patras, Tourism, Culinary Arts at Gordon Blue Academy (Paris, France), and Butler Arts at Butler Academy (London, UK).

Executive Chef & Head Chef Experience: GALAXY (Samos, Greece), O’LYANNAS (Athens, Greece), WHITE ELEPHANT (Goa, India), BISTROT BON (Germany). ZEEK Shipping, AMYNTAS Marine

Chef, Sous Chef & Cook Experience: PLATIS Private Catering (Athens, Greece), ANASTASIA Hotel (Mykonos, Greece), ETHAN Grill House (London, UK), JADE STALK Private Catering (Cyprus), CROWN Restaurant (Stuttgart, Germany)

Hotel & Restaurant Manager Experience: PARKO ELEFTHERIAS (Athens, Greece), SIRENE’s Hotel (Samos, Greece), NOSTOS Hotel (Skiathos, Greece), ESPERIDES Hotel (Skiathos, Greece), MEGARO (Rhodes, Greece).

Yacht Experience: FUNSEA (28 meters – charter)4LIFE (25 meters – charter),

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DECKHAND: Daniel Karafyllakis, Greek - Languages: English, Greek (native)

Previous Experience:: m/y KIRIAKI (26 meters - charter)

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GENERAL MANAGER: Questa e Vita is managed all year round by a very qualified professional General Manager and his team, who maintain her in top condition and supervise each charter, guaranteeing the highest level of service on board.

https://www.bebluesailing.com/QUESTA e VITA in Mykonos

https://www.bebluesailing.com/Fly Bridge foldable dining table

IL MENÙ DI BORDO VEDI- CHIUDI

BREAKFAST

▪ Eggs “sur le plat” with sorrel tsiantila cheese & tomato coulis
▪ Eggs cooked in fresh tomato sauce with staka cheese
▪ Omelet with pickled pears & cinnamon
▪ Milk-rice pudding with cinnamon
▪ “Diples” fried crunchy dough with honey
▪ Various homemade marmalades, petimezi (made from grape must), local honey,
whole grain tahini (condiment made of toasted ground sesame seeds)
▪ Pancakes
▪ Superfood Muesli with goat or traditional Greek yoghurt
▪ Pasteli (traditional sesame seed candy)
▪ Olive bread, fennel bread, carob rusks & all kinds of bread
▪“Ultimate Fruit Breakfast” (oranges, lime, granola, bio-live yoghurt, banana, berries).

Pies: ▪ “Psiantra”(chard, spinach, hartwort, local white cheese)
▪ Pepper Pie (sweet red pepper, leek, feta cheese, aged graviera cheese)
▪ Milk Pie (milk, semolina, orange zest and cinnamon) ▪ Watermelon Pie

Juices & Smoothies: ‘Melon Boat’ smoothie (oranges, banana, honeydew melon, cinnamon),
“Clear Skin” smoothie (apples, pineapple, fresh ginger root, lemon, cucumber, avocado,
mixed seeds, Udo’s oil), “Tahini Choco” (raw cocoa powder, whole grain tahini, black
pine honey, banana, bio-almond milk).

SALADS

▪ Beetroot & beetroot leaves , feta cheese, mint and vinaigrette dressing
▪ Bulgur with rucola, cherry tomatoes, ladotiri Mytilini island cheese, white balsamic dressing
▪ Green season salad with avocado, feta cheese, dates, honey-spearmint dressing
▪ Green season salad with pastirma, French goat cheese, wild berries dressing, dark
balsamic glaze
▪ Potato salad with white tuna from Alonissos island, kritamo, fresh onion, vine leaf edges,
lemon or red grapefruit from Crete island
▪ Beetroot & beetroot leaves , feta cheese, mint and vinaigrette dressing
▪ Bulgur with rucola, cherry tomatoes, ladotiri Mytilini island cheese, white balsamic dressing
▪ Green season salad with avocado, feta cheese, dates, honey-spearmint dressing
▪ Green season salad with pastirma, French goat cheese, wild berries dressing, dark
balsamic glaze
▪ Potato salad with white tuna from Alonissos island, kritamo, fresh onion, vine leaf edges,
lemon or red grapefruit from Crete island

STARTERS:

▪ Beef carpaccio with parmiggiano cheese, rucola, sweet-sour black truffle glaze, extra virgin olive oil
▪ Tartlets with tomato-sweet pepper coulis, sardines flavored with province herbs & caper
leaves or with roquefort cheese & caramelized pears
▪ Eggplant caviar with scamorza & feta cheese
▪ Baked goat cheese with sweet-sour wild berries sauce, spearmint & green pistachios
▪ Bird livers marinated in citrus fruits, sauté & flamed with cognac, with orange flesh,
baby rucola & wild oregano
▪ Santorini’s yellow lentils with caper leaves, red & black cherry tomatoes

GREEK TRADITIONAL
“Lagoto”pork meat in the oven, cooked in tomato red wine sauce – strong flavors cinnamon,
clove, pimento & walnuts
“Country Lamb Exohiko”cooked in back paper in the oven with fresh broad beans, potatoes,
semi hard cheese kefalotyri, garlic, lemon & oregano
“Spetsofai” village sausages (pork, beef & lamb meat), cooked in tomato red wine sauce with
green peppers, red hot chilli peppers, eggplant & fresh spearmint
Pork with Leeks and Celery, cooked in pot in egg-lemon sauce
“Gkaroufa” barbell fish or similar fish, cooked in pot with potatoes, tomatoes & walnut sauce
“Prasotigania” pork belly meat in pan with fried leeks & semi-hard cheese
“Hare Stifado” casserole baked with pearl – onions, tomatoes, red wine, garlic, rosemary,
cinnamon, bay leaf, clove, pimento
“Matsata from Folegandros island” rooster in casserole with homemade pasta, red wine sauce
bay leafs & pimento
“Fish soup from Aegean” several rockfish, john dory or red mullets, mussels, cockles, tomatoes,
courgettes, celery, saffron
“Sofrito” veal cooked in casserole, vinegar, white wine & garlic-parsley
“Aliada from Kefalonia island” codfish with fragrant vegetables-potato puree
“Giaourtotavas” Lamb baked with orzo and gratinated yoghurt crust
“Mousaka” eggplants, veal minced meat, feta cheese & béchamel
“Stuffed Vegetables with sour Frumenty, eggplants, tomatoes, spearmint, garlic, parsley,
spring onions
“Sardines filled with lemon, rolled in vine leaves, baked in oven
“Shrimps Saganaki” tomato sauce, white wine, feta cheese, parsley

FISH & SEAFOOD MAIN DISHES

▪ Octopus on roasting spits, marinated in aged balsamic vinegar & thyme,
   served with yellow lentils puree, dried tomatoes & caper
▪ Cooked cuttlefish with fennel
▪ Sea bream cooked in egg-lemon-celery sauce or Roasted Sea bream
   filled with lemon verbena
▪ Red mullets rolled in vine leaves and then grilled
▪ Shrimps sauté, mixed with fresh tomatoes sauce, crushed feta cheese, all
   together gratinated
▪ Sea bass baked in seasalt-thymian crust
▪ Brill filet poached in milk flavored with green cardamom, served with   hollandaise sauce

MEAT MAIN DISHES

▪ Lamb baked in bake paper with kefalotyri cheese, vine leaves, potatoes, lemon and garlic
or with orzo and gratinated yoghurt crust
▪ Beef (chest-ribs part) with caramelized mushrooms, dark sweet-sour sauce, served with
buttered potatoes
▪ Beef filet with mixed peppercorns, flamed, served with merlot sauce & fresh butter
▪ Pork tenderloin cooked in bread Rusk, white cream sauce with mozzarella, roquefort cheese
& cherry sauce
▪ Prasotigania (Pork belly meat in pan with fried leeks and semi hard cheese)
▪ Chicken breast filet, curcuma sauce, portobello mushrooms, green apple slices
▪ Chicken breast filet served sweet potato puree, black raisins, balsamic vinegar & thyme

PASTA & RISOTTO

▪ Pappardelle, white cream, truffle, black trumpets, parmesan
▪ Spaggetini baked in back paper with beef meatballs, tomato, red wine sauce flavored
with cumin & anis, feta cheese
▪ Black sepia risotto, sepia ink, cuttlefish, mastiha or with octopus & synglino (pork
tenderloin smoked in olivewood)
▪ Risotto with yellow melon, prosciutto, spearmint & parmesan
▪ Shellfish linguini, with lobster, crabs sauté in orange juice, crayfish, shrimps with fresh tomato- basil sauce &
season vegetables
▪ Orzo with mussels, spicy feta cheese & dill

SIDE DISHES: Baked potatoes with flavored figs ▪ Baked buttered potatoes ▪ Wild Rice with pine seeds & raisins
▪ Grilled marinated vegetables ▪ Sweet Potato puree ▪ Long corn rice with saffron & pomegranate seeds

DESERTS:

▪ Ravani with saffron & lavender semi-freddo cream
▪ Season fruits sorbet
▪ Watermelon pie
▪ Ekmek cantaifi with mastiha cream
▪ Ice cream mille-feuille with honey rum sauce & roasted almonds
▪ Chocolate tart, mascarpone, red fruits
▪ Walnut pie with cheese cream & espresso sauce
▪ Chocolate mastiha cream with milk-rice mousse & white chocolate

DETTAGLI VEDI- CHIUDI

Location Details: Base: Alimos Marina, Athens Greece.
Can be delivered to any place of Greece on request

Accommodation: Accommodates 8-10-12* guests in 4 cabins, with en suite facilities & Hydro-Jet shower units.

2 Double with Queen beds + 2 Twin cabins

OR 4 Double* cabins (Twins convertible to 2 Doubles with large King beds).

*on request, prior to booking

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All cabins are decorated with exceptional style, expensive soft cream leathers & quality wood and have ensuite bathrooms with separate Hydro-Massage showers units, individual Hi-Fi sound systems, flat Satelite TV/DVD’s & individually controlled air conditioning.

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▪▪ MASTER Cabin: Your impressive, luxurious yet very modern and airy full beam MASTER suite is illuminated by two stylish rounded windows (both opening), offering stunning sea views. It also features a walk in closet, a dinette, safe box & ample storage space. Your large ensuite bathroom, which becomes part of the suite, is cleverly separated in three different units.

▪▪ VIP Cabin: To the bow is your VIP cabin, with four side windows, a hatch & a spacious closet.

▪▪ TWIN Cabins: On the two sides of the spacious corridor you will find the two symmetrical identical TWIN cabins. Both can be converted to Doubles with one KING bed each (1.86m width) which can accommodate up to 3 guests, if kids.

One of the Twins’ bathroom has 2 doors to be used also as day head.

*.... Licensed to sleep 12 guests + 6 crew.

12 guests (if kids are included) may be accepted in shorter charters, under special agreement, prior to booking.

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DAY CRUISING: Maximum 18 persons on board (including Crew).

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STATIC QUAYSIDE EVENTS: Up to 60 guests

Other Entertainment: AUDIOVISUAL & OTHER Equipment:

- Satelite TV TRACVISION M6

- PopUp (hiden) Satellite flat TV in salon with 360 turn (watched by all parts of salon & veranda)

- New Maratz HI-FI system in salon

- Individual Hi Fi system in all cabins

- Individual Hi-Fi (SONY) in aft and fly decks

- Satellite flat TV’ s & DVD’s in all cabins

- Wi-Fi, CD/DVD Library

- Water Maker

- 2 x Barbeques (flybridge & portable)

- Ice Maker (salon)

- 2 x fridges (1 large in galley with large freezer + 1 smaller on fly bridge)

- Wet Bar (flybridge)

- Underwater Lights (LED)

- New sun deck jacuzzi with ozon and color therapies

Other Toys: WATER TOYS DETAILS:

Jet Ski: YAMAHA Waverunner GP 1300 R

SEABOB F5S* (yr 2016)

2 x Wind Surf* - SUP* - Water Skis - Tube - Kneeboard* - Wakeboard* - Fishing & Snorkeling Gear - Other Towable Toys*

2nd SEA BOB on request at extra charge (at a discounted price)

* On Request, prior to booking, FREE of charge

AUDIOVISUAL & OTHER Equipment:

Satelite TV TRACVISION M6, PopUp (hiden) Satellite flat TV in salon with 360 turn (watched by all parts of salon & veranda), New Maratz HI-FI system in salon, Individual Hi Fi system in all cabins, Individual Hi-Fi (SONY) in aft and fly decks with BlueTooth connection, USB, Satellite flat TV’ s & DVD’s in all cabins, Wi-Fi, CD/DVD Library, Water Maker, 2 x Barbeques (flybridge & portable), Ice Maker (salon), 2 x fridges (1 large in galley with large freezer + 1 smaller on fly bridge), Wet Bar (flybridge), Underwater Lights (LED)

Communicate: Wi-Fi, SAT TV

Generator: 2

Inverter: Yes

Water Maker: Yes

Ice Maker: Yes

Bimini: Yes

Dinghy: Jet Tender: JODIAC Jet Yachtline 4.20 meters

Dinghy HP: Jet

Helipad: No

Jacuzzi: Yes

Gym: No

Stabilizers: AU

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: Yes

Ipod: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Yes

Kosher: Yes

BBQ: Yes

Gay Charters: Yes

Nude Charters: Yes

Hair Dryer: Yes

Guest Smoke: Exterior only

Children Allowed: Yes

Adult Water Skis: Yes

Jet Skis: 1

Knee Board: 1

Stand Up Paddle: 1

Wind Surf: 2

Gear Snorkel: Yes

Tube: 1

Wake Board: 1

Sea Bob: Yes

Sea Scooter: No

Fishing Gear: Yes

Fishing Gear Type: Fishing Rods

Num Fish Rods: 2

Float Mats: Yes

Swim Platform: Yes

Boarding Ladder: Electric Gangway

Scuba Onboard: Yacht offers Rendezvous Diving only

Compressor: Not Onboard

LAYOUT DI BORDO VEDI- CHIUDI

Domande & risposte

Come funziona il contratto di charter?

Il contratto viene stipulato direttamente tra l’Armatore e il Cliente, con il supporto del broker. Si basa normalmente sul modello contrattuale internazionale MYBA, concepito per garantire tutele chiare e bilanciate a entrambe le parti.

È inoltre prevista la figura dello Stakeholder, responsabile della custodia sicura dei fondi fino alla conclusione del charter.

Cosa è incluso nella tariffa del charter?

La tariffa base comprende il noleggio dell’imbarcazione, l’utilizzo delle dotazioni di bordo, la presenza dell’equipaggio e la relativa copertura assicurativa.
Restano escluse le spese operative come carburante, cambusa, porti, bevande e attività aggiuntive, che vengono gestite tramite APA (Advance Provisioning Allowance).

L’elenco preciso di ciò che è incluso o escluso sarà confermato al momento della selezione dello yacht.

Cos’è l’APA e come funziona?

L’APA (Advance Provisioning Allowance) è un fondo anticipato, di norma pari al 25–35% del canone di charter, destinato alla copertura delle spese operative: carburante, provisioning, porti, attività a pagamento, bevande e richieste personalizzate degli ospiti.

Al termine della crociera, il Comandante fornisce un rendiconto dettagliato delle uscite. Eventuali importi non utilizzati vengono rimborsati al cliente, mentre eventuali eccedenze vengono regolate direttamente al momento della chiusura del charter.

Quali sono le modalità di pagamento?

Alla firma del contratto è previsto il versamento del 50% dell’importo totale.
Il saldo, comprensivo di APA, tasse e eventuali oneri aggiuntivi, viene richiesto circa cinque settimane prima dell’imbarco. (a seconda dell'armatore)
I pagamenti vengono effettuati tramite bonifico bancario, che rappresenta lo standard operativo nel settore del charter di lusso.

Posso annullare una prenotazione?

Sì, è possibile cancellare, ma si applicano le clausole previste dal contratto.
In linea generale, in caso di rinuncia da parte del cliente, l’Armatore trattiene i depositi già versati.

Qualora l’imbarcazione venga riaffittata per lo stesso periodo, l’Armatore rimborsa l’importo recuperato, al netto delle relative commissioni.

Ogni richiesta di cancellazione viene gestita con la massima trasparenza. Ulteriori dettagli sulle politiche applicate sono disponibili contattandoci direttamente.

Come individuare lo yacht più adatto alle mie esigenze?

La scelta dipende principalmente dal tipo di esperienza che desideri vivere:

Motor yacht per il massimo comfort, grande stabilità e trasferimenti rapidi.
Sailing yacht per un’esperienza autentica, silenziosa e legata alla tradizione della navigazione.
Catamarano per ampi spazi, stabilità superiore e maggiore privacy.

BeBlue analizza destinazione, numero di ospiti, preferenze personali e budget, selezionando per te la soluzione più adatta.

Quanto tempo prima è consigliabile prenotare?

Per l’alta stagione (Mediterraneo: giugno–settembre; Caraibi: dicembre–aprile) è consigliabile prenotare con diversi mesi di anticipo, così da assicurarsi le migliori opzioni disponibili.
Gestiamo comunque anche richieste last-minute, compatibilmente con disponibilità e requisiti di licenza.

È possibile personalizzare menu, preferenze e attività?

Certamente, prima della partenza riceverai un Preference Sheet in cui potrai indicare gusti, esigenze alimentari, allergie, preferenze per bevande e attività che desideri svolgere.
Lo Chef e il Comandante utilizzeranno queste informazioni per costruire un’esperienza completamente su misura.

Quante persone possono essere ospitate a bordo?

La maggior parte delle imbarcazioni può accogliere da 6 a 12 ospiti, a seconda della configurazione interna.
Alcuni superyacht oltre gli 80 metri, conformi alle certificazioni internazionali, possono ospitare fino a 36 persone.

Sarò connesso a Internet durante il charter?

La maggior parte delle imbarcazioni offre connessione Wi-Fi a bordo, tramite rete mobile o sistemi satellitari. La qualità e la velocità del servizio possono variare in base all’area di navigazione e alla tecnologia installata.

È previsto lasciare una mancia all’equipaggio?

La mancia non è obbligatoria, ma rappresenta una consuetudine consolidata per esprimere apprezzamento al lavoro della crew.
Le linee guida internazionali indicano come riferimento un importo pari al 10–15% del canone base.

Perché affidarsi a BeBlue?

BeBlue è specializzato nelle vacanze in barca e, in qualità di mediatori marittimi e tour operator regolarmente titolati, garantisce:

accesso all’intera flotta globale
totale trasparenza sui costi
supporto contrattuale e logistico
gestione personalizzata delle preferenze e degli imprevisti
elevati standard di tutela e sicurezza

È il modo più semplice, sicuro ed efficiente per vivere un’esperienza di charter di livello.

Posso richiedere un’assistenza dedicata per il mio charter?

Ogni charter è unico. Per ricevere una selezione di yacht su misura, un preventivo chiaro e un supporto personalizzato nella pianificazione del tuo viaggio, ti invitiamo a contattarci direttamente. Il nostro team ti accompagnerà con attenzione in ogni fase dell’esperienza.

Nota: le informazioni riportate sono di carattere informativo e andranno riconfermate in fase di prenotazione con un operatore BeBlue.

CATAMARANO DI LUSSO | QUESTA E VITA