Alegria 67

Boat details | Fully crewed with captain and chef

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Alegria 67

Boat model:

Catamaran

Boat type:

2020

Year built:

67 ft | 20,46 m

Length:

Number of persons:

Number of double cabins:

Number of single cabins:

Number of heads:

Double bunk:

Salon:

Front peak:

Double berth:

Crew members:

Description

S/Y ALOIA is pure luxury in a catamaran her expansive flybridge with an authentic ocean terrace and a forward cockpit with jacuzzi; are just some of her hallmark features. Experience the exhilaration of sailing or simply relaxing on the decadent lounges or sunbathing beds. Her stunning interior is boldly modern and incredibly spacious to deliver the ultimate in comfort and luxury. She accommodates 8 guests in four cabins - one owner's suite and 3 queen bed cabins all with private bathrooms. The flybridge together with the forward deck offers plenty of space for sunbathing and relaxing and the aft cockpit a great area for socialising and alfresco dining. Our crew consisting of a captain, deckhand and chef will look forward to pampering guests on board without leaving any wish unfulfilled.

Menus samples

BRΕΑKFAST Tea, infusions, coffee, fresh juices, smoothies, milk (different types), bread and toasts, croquet madame, Greek yogurt, cereals, fresh fruits, honey, local jams, tahini and other spreads, cheese and cold cuts (different types), eggs all types, avocados, pancakes, crepes, croissant different types, cakes DAY 1 LUNCH Stuffed cabbage with seafood mix and fresh herbs, sauce from almond milk, and caviar from passion fruit Salad rocket with artichokes Calamari sauté with fava from Santorini and vegetable spaghetti DINNER Greek salad (cucumber, tomato cherry, onion, Greek olives, green peppers, kritamo, mousse, and soap from feta cheese) Fish Carpaccio with Leche de Tigre Seabass with spanakorizo sauce and Cuttlefish ink DAY 2 LUNCH Mozzarella Burrata with tomato cherry and aromatic olive from fresh basil Bruschetta with roasted peppers, rocket leaves, and parmesan flakes Risotto a la vongole DINNER Salad Niçoise Beef Tartar OR Foie gras with marmalade from fruit Chicken fricassee DAY 3 LUNCH Traditional Spanish Salad melon with prosciutto Gazpachos soup Fresh Tuna fillet Vierge DINNER Beef Carpaccio with rocket and parmesan flakes Salad Sikora with sever cheese, apple red, pecan, tomato, and aioli sauce. Iberic di bellota with pure and chips from sweet potato DAY 4 LUNCH Spring rolls with vegetable and chicken Salat green beans Ramen Bowl with noodles and shrimps DINNER Sushi Night Salad mix DAY 5 LUNCH Athinaiki salad (baby potato, fresh vegetables, and fresh fish) Tzatziki avocado Fish fillet with green horta and sauce egg-lemon DINNER Green Mix salat with fried cheese and walnut Taramas with cuttlefish ink Lobster Pasta with fresh tomato sauce DAY 6 LUNCH Tricolor beetroot with mousse from Greek yogurt and walnuts Smoked eel with homemade hummus, capers leaves, and kritamo Fresh fish fillet with pure from celery or eggplant DINNER Greek cheese Talagani in a crust sheet with honey and sesame Traditional Crete Salad Dakos Greek Moussaka (New style) DAY 7 LUNCH Lentils salat me tomato cherry and fresh herbs Asparagus with Romesco sauce and crispy prosciutto Stuffed Chicken ballotine with cream cheese, dried tomato, and fresh onion with polenta DINNER Crap salad with green apple, ginger and lemon juice and avocado cream. Grilled zucchini with mozzarella and basil pesto Fillet Rossini with foie gras DESSERTS Chocolate tart, Millefeuilles, Cheesecake, Brownies, Tiramisu, Banoffee tart, Fruit salad, Pavlova, crème Brule, Greek traditional desserts, Panna cotta, loukoumades (Greek doughnuts), Churros, Lemon tart, Torrijos *If you have a food allergy or a special dietary requirement please inform the Chef. *All kinds of Greek traditional plates can be cooked *Fresh fish from local fishermen depends on the weather and the catch