- Double Beds: 4
- Pullman Beds: 1
Stan is sailing already since his early childhood years. He started as a 7-year-old boy to sail optimists and lasers and, also to windsurf. Over the years he has sailed many oceans, calling them his home! Such as the Atlantic Ocean, the Mediterranean, the Caribbean, and the Black Sea. He has worked for private yachts and charter yachts, able to gain experience with owners, customers, in yacht management and team organization. He is kind, calm and very responsible, and hard-working. He tries to live up to his client’s expectations in every way, providing them safety, care, and full attention during their cruise of a lifetime! He speaks Bulgarian and English.
Chef: Nikola Dimitrov Statev
Nikola was born in 1993 and is from Varna, Bulgaria. He graduated from the University of Economics with a specialty in Industrial Business in 2016. During his schooling, he worked as a Junior Chef in a hotel in Varna, this is where his culinary career took off. After years as a chef in 5* restaurants in both Bulgaria and Germany, he took his skills to boats and began work on River Cruises. With his love of travel and adventure, he was then led into the yachting world.
In joining the crew of Adara, he is excited to be able to create menus and tailor the dishes to his guests. He is passionate about seafood and using fresh, local catches. His fabulous risottos and pasta will delight the palate. To him, cooking is an art form and a way of expressing himself.
In his time off the yacht, Nikola loves being with his wife and daughter traveling together and meeting new people. He enjoys playing darts and watching football. Nikola is excited to welcome guests onboard Adara and spoil them with incredible creations!
Languages: Bulgarian and English; German (basic)
Stewardess: Pepa Krilova Mavrodieva
Pepa was born in Bulgaria in 1985. She is a seasoned hostess with 6 years of experience working in the yachting industry. She has a natural talent for hospitality and enjoys creating a welcoming and comfortable environment for her guests. Pepa understands the importance of attention to detail and anticipates guests' needs before they even arise. She speaks Bulgarian and English and is super excited to join the team of Adara!
- Captain: Stanislav Petkov
- Language: Bulgarian, English and Russian
- Crew: 3
- Crew Smokes: No
- Crew Has Pets: No
Breakfast:
Coffee & Tea and Fresh juices
Bread & toasts and croissants
milk and yogurt
Cereals
Cold cuts
Cheese and spreads
Vegetables
Sausages, bacon
Eggs all types – (fried, scrabbled, boiled, poached)
Honey, fresh fruits & local jams, and butter
Pancakes
Day 1
Lunch
Fresh green salad with smoked salmon and quail egg
Fried zucchini with garlic sauce
Perch fillet with tomato salsa and capers
Dinner
Grilled Eggplant & Zucchini Salad with Feta Cheese
Roasted herb potatoes with parmesan and asparagus
Ribeye steak with roasted vegetables and Gravy sauce
Day 2
Lunch
Pink tomato salad with eggplant puree and arugula
Greek shrimps “Saganaki”
Grilled “Fagri fish ’’ with creamy spinach with concassed tomato
Dinner
Greek Salad
Tzatziki sauce with garlic bread
Greek “Moussaka” with beef minced meat
Day 3
Lunch
Caesar salad with chicken
Baby Calamari filled with a mix of Cheese and Ratatouille
Risotto "Primavera" with spinach and asparagus
Dinner
Green salad with confit cherry tomatoes and camembert cheese
Shrimps with chili pineapple chutney
Salmon fillet with potato parsley cream and parmesan chips
Day 4
Lunch
Chickpeas salad with baby calamari and roasted bell peppers
Haloumi milfoil with dried tomatoes pesto
Spaghetti with seafood mix
Dinner
Beetroot, carrot, and apple salad with mint and honey dressing
Artichoke Spread with Garlic Bread
Chicken fillet with ratatouille and saffron rice
Day 5
Lunch
Zucchini cream soup with spring onion
Mussel Salad
Sea bass fillet with sweet potato puree and baby spinach
Dinner
Tabbouleh salad
Oven-Baked Pork Chops with grilled popcorn and bacon
Day 6
Lunch
Fish soup with salmon
Shrimp ceviche with avocado
Penne pasta with wild mushrooms and truffle oil
Dinner
Tuna Salad with olives & tomato and bell pepper
Trout with homemade potato rosti
Day 7
Lunch
Burrata salad with basil pesto and dried apricots
Mussels with thyme garlic and wine
Turbot filet with sweat peas, potatoes Parisienne, and cream sauce with ginger
Dinner
Quinoa salad with avocado and balsamic dressing
Foie gras with apple puree
Roasted Duck Breast with shiitake mushrooms and olives
Whole sea bream baked in sea salt
Snack menu – between lunch and dinner
Fish croissants with Salmon & Tuna fish or Crab rolls
Club sandwich with homemade potato wedges
Double cheese beef burger with Parmigiano potatoes
Salmon "Pate" with cream cheese and bruschetta
Desserts
Chocolate Cake with raspberries Coulis
Coconut cream cake with mascarpone and mango chutney
Poached pineapple with star anise and vanilla ice cream
Fruit panna cotta with berry sauce
- Air Conditioning
- BBQ
- Generator
- Ice Maker
- Ipod
- Sun Awning