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ALMAZ


Guests 8 guests
Cabins 4 cabins
Crew 4 crew
No Children  No Children
No Pets  No Pets
No Smoking  No Smoking

  • Type: Power
  • Year Built: 2008
  • Year Refit: 2017
  • Builder: Azimut
  • Size: 67 ft | 20 m
  • High Price: €19,500
  • Low Price: €17,500
  • Currency: EUR
  • Summer Locations: Greece
  • Winter Locations: Greece

Layout Layout

Cabins Cabins
Master Stateroom
Length/Type of bed: Queen
WC: Full, with bathtub and amenities
Electronic devices: TV, stereo, air-condition

VIP Stateroom
Length/Type of bed: Queen
WC: Full
Electronic devices: TV, stereo, air-condition

Twin 1
Length/Type of bed: 2 single
WC: Full
Electronic devices: TV, stereo, air-condition
*Convertible into double

Twin 2
Length/Type of bed: 2 single
WC: Full
Electronic devices: stereo, air-condition
  • Queen Beds: 2
  • Double Beds: 2
  • Twin Beds: 2

Crew Crew
Position: Captain
Name: Christos Spyropoulos
Nationality: Greek

Description:
Christos is perhaps the most enthusiastic and optimistic captain in the Aegean.
He has been raised in the sea, which he feels like his natural home, although his studies are in engineering.
His primary concern is safety for the yacht, passengers and crew, without lagging his unceasing will to enjoy charterers on islands and bays that have to offer unique experiences.
Hardworking, organizational, methodical, active and communicative, with excellent knowledge of English.

Position: Deckhand
Name: Sarantos Aliferis
Nationality: Greek

Description:
His love for the sea is a driving force for Christos. He acquired license for powerboat and sailing boat operator very young and has already professional experience as deckhand in motor yachts from 40ft to 279ft.
His team spirit, the tranquility of his character, but also his energetic and willingness, make Christos a precious crew member and ideal for providing best services to guests. He speaks English, is not a smoker and has no tattoos.

Position: Cook
Name: Rona Sheila Gogolin - Dapun
Nationality: -

Description:
With experience as a cook on professional yachts over 14 years, Sheila has won the trust and appreciation of hundreds of charterers who have experienced unique vacations accompanied by wonderful flavors made by her.
Having a wide culinary field, from the Greek, Mediterranean, European, American and Asian cuisine, she always seeks the combination of dishes and flavors that suit the tastes of each guest. And always based on both parameters: wonderful flavors and beautiful presentation.
Sheila speeks English fluently.

Position: Stewardess
Name: Ioanna Zerva
Nationality: Greek

Description:
Ιoanna is the youngest member of the ALMAZ team and very active.
Coming from a family that has been involved in the sea professionally for years, but also with studies in Shipping Trade and Transportation, she is completely dedicated to life and work on the boat.She is also a sailor, with very good medical and safe training knowledge.
Armed with her smile and excellent communication with customers, Ioanna handles all her stewardship tasks perfectly.
Additionally to Greek, Ioanna speaks English and Spanish.

  • Captain: CHRISTOS SPYROPOULOS
  • Language: English, Spanish and Greek

  • Crew: 4
  • Crew Smokes: No
  • Crew Has Pets: No

Menu Menu

BREAKFAST
Omelettes, cakes, cheese or cheese and ham puff pastries, traditional phyllo custard pie, variety of jams, honey, hummus, milk, cereals, bacon, boiled frankfurters. Choose from the above and we will have it ready for you.

PRE-SERVICE TREATS
Olives or Greek dip such as roasted eggplant dip, tzatziki or taramosalata (fish roe dip) & traditional Greek rusks welcome everyone at the table.

SNACKS
Snacks prepared at any time of the day: platters of cheese and cold cuts accompanied with breadsticks or dako (traditional Greek barley rusk), cherry tomatoes with mozzarella and salami in a stick, grilled cheese sandwich with potato chips, fresh seasonal fruit, fruit yoghurt, traditional round Epirus cheese pie, baked frankfurter puff pastries, a wide variety of freshly baked puff pastries procured from a local bakery in the area.

FRUIT
All seasonal fresh fruits, depending on the availability and adequacy at the local market. Fruit selection of grapes, peaches, kiwi, watermelon, melon, bananas or a mix with what fresh seasonal fruit we may find.

SAMPLE MENU

DAY 1

Main course
Moussaka or pastitsio.

Salad
Beetroot salad with non-fat yoghurt sauce and a little garlic or multi-color salad (lettuce, peppers, corn, beetroot, cherry tomatoes and crumbled Epirus feta cheese).

Appetizer (optional)
Greek cheese platter with figs and chutney served with Greek pickles and Cretan rusks or freshly baked bread.

Dessert
Ice-cream

DAY 2 

Main course
Kritharoto (orzo) with seafood or kritharoto with chicken, sausages and grated kefalotyri cheese.

Salad
Spinach with Clementine juice, anthotyro cheese, crumbled walnuts and figs.

Appetizer (optional)
Greek cheese pie with sweet ‘n’ sour sauce.

Dessert
Yoghurt served with traditional spoon sweets.

DAY 3

Main course
Fresh fish (ordered from local fish shop or local tavern) grilled on charcoal served with greens and boiled vegetables or sole fillet baked in the oven served with smashed potato and sautéed vegetables (peas, carrots).

Salad
Greek (choriatiki)

Appetizer (optional)
Platter with Greek mezedes (dolmadakia- stuffed vine leaves-, tzatziki, taramosalata- fish roe dip-, roasted
eggplant dip, sardine in olive oil, seafood pastourma).

Dessert
Ice-cream

DAY 4

Main course
Barbeque on the boat with a selection of meats (lamb ribs or chicken ribs or kebab or mixed grill) served with
souvlaki pitas and baked potatoes.

Salad
Greek with two kinds of white cheese.

Appetizer (optional)
spinach and cheese Greek pie (spinach, wild greens and feta).

Dessert
Assorted mini ice-creams or yoghurt with honey.

DAY 5

Main course
Fisherman’s pasta with linguine or penne (shrimps, mussels and calamari) or spaghetti bolognese with grated kefalotyri cheese

Salad
fisherman’s pasta is accompanied by green salad with salmon and mushrooms while the Bolognese is
accompanied by caprese salad

Appetizer (optional)
Asparagus with Lefkada type salami and Cretan rusks.

Dessert
Ice-cream

DAY 6

Main course
Barbeque with seafood (shrimps, octopus, calamari) and grilled vegetables.

Salad
Green salad with avocado and Greek rusks.

Appetizer (optional)
Potato salad with yoghurt and bacon or basmati steamed rice with herbs.

Dessert
Seasonal fruit

DAY 7

Main course
Stew. We have a selection of 6 stew dishes to choose from:
- Octopus stew cooked with wine and pasta
- Beef stew cooked with sweet Mavrodafni wine and rice
- Chickpea stew with pork and vegetables
- Tomato beef stew with potato puree
- Cod stew cooked with wine
- Tomato pork stew with potatoes (a Cycladic dish).

Salad
Dakos (Cretan barley rusk) with feta cheese and tomato.

Appetizer (optional)
Dolmadakia (stuffed vine leaves) served with yoghurt.

Dessert
Ice-cream

The following recipes are an alternative suggestion.

You can add and remove items from your classic menu and customize your menu for morning, noon or evening. These are recipes for light meals with traditional ingredients.
You will find salads, vegetarian meals, desserts, snacks, etc.

You can easily customize your own diet plan.
Also, within the possibilities of the boat and its kitchen, you can suggest to us your own dishes in case our recipes and our menu do not fully meet your needs.

 

Light chicken salad with non-fat yoghurt, broccoli and green vegetables
Salad with watermelon, lettuce, coriander, peppers
Chicken with couscous, tzatziki and peas
Salad with chicken, quinoa, spinach, avocado, feta cheese and cherry tomatoes
Chicken with asparagus, lentils, spinach, bacon and yoghurt
Calf’s liver fillet with bacon and mashed potatoes
Tacos with chicken and yoghurt sauce
Chicken meatballs with chickpeas and yoghurt sauce
Greek souvlaki pitas with ground beef, feta cheese and anthotyro
Light prawn cocktail with sun-dried tomatoes and green salad
Smoked salmon with asparagus and beetroot
Tuna with nicoise salad
Mussel casserole with tomato sauce and freshly baked bread
Smoked salmon and potato salad with asparagus
Spaghetti pesto with chicken and green beans
Fusilli with sausage and salad with spinach, rocket and yoghurt
Spaghetti with broccoli
Fettuccine with smoked trout, peas and asparagus
Farfalle with mushrooms
Tuna with conchiglie pasta, olives, tomatoes and Verde sauce
Bruschetta with sardines, tomato, anchovies, peppers
Avocado salad with pita bread, yoghurt, lettuce, cherry tomatoes
Greek salad with nuts and honey
Avocado grilled sandwich
Greek cheese and cold cuts platter
‘Divine’ fruit salad with honey and sesame
Ricotta cheese with honey and nuts

 

 

 


Amenities 4 Amenities
  • Air Conditioning
  • Jet Skis
  • Kids Skis
  • Tube

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Rates Rates
Rate Details: High Season: 01 July - 31 August Low Season: All other months Tax Status: Current Greek VAT 12% on top of the charter fee APA: 35-40%

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