Cruising Area of Andare Avanti

Pref. Pick-upOlympic Marine, Lavrio, Greece
Other Pick-upUpon Request
Summer PortOlympic Marine, Lavrio, Greece
Summer OperationsGreece
Winter OperationsGreece

Accommodations

Guests10
Cabins6
Crew2
Queen4
Single2
Showers5
Wash Basins5
TP in Heads-
Electric Heads5
Accommodation Details
4 double cabins and 2 cabins with semi-double beds for one adult or 2 children

Andare Avanti Specification

Length50 Feet
Beam26.5 Feet
Draft6.89 Feet
Built2020
Refit2023
A/CFull
DeckshowerYes
Bimini TopYes
Children AllowedYes
Inverter220 V
Water MakerYes
Ice MakerYes
Internet AccessOnboard WIFI
Max Speed9
Cruising Speed8
Fuel Consumption20 Litres/Hr
Turnaround24 hours
Engines2 X Yanmar 80HP Onan 6 KvA

Water Sports

Dinghy (Feet)GALA
Dinghy Hp30
Dinghy Pax6
Adult WaterskisYes
Kids WaterskisYes
Kneeboard1
Snorkel GearYes
Tube1
Wake BoardYes
2-Man Kayak1
Floating MatsYes
Standup Paddle2
Fishing GearYes
Other Toys
GALA with 30 hp
Water Skis Adults (1)
Water Skis Children (1)
Monoski Adults (1)
SUP (2)
Kayak 2 pax (1)
Wakeboard (1)
Multi Board (1)
Inflatable Couch (1)
Inflatable donut (1)
Snorkeling Equipment (10)
Fishing Gear (1)

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

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard

Entertainment

Salon Tv/DvdYes
Salon StereoYes
Other Entertainment
Hydraulic Gangway
Water Maker
Generator
Solar Panels
Sunshades
Shower gel, shampoo, conditioner, body cream
Iron

Cuisine

Special DietsInq

Andare Avanti Crew Profile

Crew Number2
Crew SmokeNo
Captain
CaptainVasiliki Paziana
NationalityGreek
Born1986
SpeaksEnglish, Greek, German, Braille
LicenseRYA Yacht Master Ocean
Cook / Host
Cook / HostAntony Pazianas
NationalityGreek
Born1993


Captain - Vasiliki Paziana

Vasiliki has an RYA Yacht Master Ocean. She holds, among others, a speedboat operator license, PADI Open Water Diving, RYA A´ Aids Certificate, and has attended Rescuing school (German Red Cross). She graduated from the University of Ioannina, Greece, and holds a BSc in Philosophy Education & Psychology, a certification in Greek sign language, and Braille. Vasiliki can communicate in English and Greek. She started her career as a skipper in 2015 and since then has sailed in all Greek areas; Sporades, Ionian, Cyclades, and the Dodecanese on sailing monohulls and catamarans counting till now 35,500 nm from which more than 15,500 are Ocean. A remarkable time in her career was in 2019 when she crosses the Southern Oceans Passage through Cape Horn. Vasiliki In her free time, she likes traveling, skiing or hiking, diving, Arts & crafts, and offering her services as a Volunteer in various organizations.

Cook/Host - Antony Pazianas

Even though Antony has a technical background in natural gas installations and maintenance, his passion for cooking, the sea and sailing was stronger than his studies and he finally decided to make his hobby bis profession. He was born in Larissa in 1993 and since his childhood, he has sailed with his father, who is a fisherman, on their family boat around the Greek islands. He was also helping his family with the seafood shop from a very young age and came to love cooking, creating new dishes, and the service sector in general. All his older siblings are professional captains, so it was natural to him to search for job opportunities onboard. He has worked in many different restaurants and is now taking the opportunity to raise his cooking abilities to the next level by going to chef school. Antony is warmhearted with a great sense of humor, a team player when it comes to sailing, and he loves to surprise his guests with his culinary creations! He is very excited to be on board and welcome guests to experience Greece to the fullest! He speaks Greek and English.

Andare Avanti Calendar

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Andare Avanti Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
Apr 01, 2024Jun 28, 2024Unavailable: Athens to Athens
Sep 03, 2024Nov 30, 2024Unavailable: Athens to Athens

Andare Avanti Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: €14,500

High price: €18,500

The high and low prices of this yacht depend on both the number of guests and the traveling season. Send us an inquiry for exact pricing.
Yacht terms: Plus Expenses
The price includes a professional crew operating your chartered yacht, but all running expenses such as fuel, tax, provisions and any other costs are extra. Calculate between 15-25% for a sailing yacht and 25-35% for a motor yacht on top of the given rate with an APA cash payment made to the ships agent or captain, who will keep an open tap and produce full accounts of all expenditures. Unused APA money will be refunded. Inquire for more information.

ADDITIONAL RATE DETAILS


RATES 2024
High Season: Euro 18,500 per week (July - August)
Mid Season: Euro 16,500 per week (June and Sept)
Low Season: EURO 14,500 per week (rest months)
Plus all expenses (V.A.T. 13% & APA 30%)

Andare Avanti Guest Reviews

We currently don't have any reviews for Andare Avanti.

Andare Avanti Sample Menu

Breakfast

Variety of teas, coffees (cold/hot brew), fresh orange juice & Fresh smoothies.

Pancakes: sweet pancakes with raspberry jam, handmade fresh yogurt mousse & Caramelized dry nuts.

Savory scramble: Fresh baked butter croissant filled with scrambled eggs, parmesan flakes & prosciutto chips

Granola cups: roasted granola stuffed with fresh yogurt mousse, orange fillets & honey.

Omelet rolls: with Kyano(traditional Greek goat blue cheese) & village sausage slices, wrapped in tortillas.

Crock Madame: two slices of multigrain bread toast, handmade béchamel sauce, slices of fine pork ham, greeted graviera cheese, and sunshine eggs.

Avocado toast: multigrain bread toast, handmade avocado mousse, posse eggs, mint flavored olive oil.

Salmon crunchy: rustic crunchy bread with Philadelphia spread, avocado slices & smoked salmon with lime drops.

Day 1

Lunch

Rustic Greek salad cups

feta cheese, tomatoes, cucumber, olives, onions, green peppers, oregano, and extra virgin olive oil

Traditional Greek moussaka

Dinner

Sausage plate
Greek graviera stuffed sausage leak, stuffed lamb sausage, beef sausage, pepperoni, chicken sausage, French fries, handmade tzatziki, Greek pita bread, sauté mushrooms

Loulouma bites (crunchy feta cheese mousse & honey)

Day 2

Lunch

Traditional Cretan salad “Dakos”
Bruschetta with tomatoes, cucumber, onion, capers, Crete mizithra soft cheese and Olive oil

Shrimps Saganaki (Shrimp in fresh tomato sauce, garlic, olives, green peppers, and Greek goat cheese crumbles)

Porcini mushrooms filled with smoked mozzarella & sweet red pepper flakes.

Dinner

Fried Kalamari (Squid) rolls with aioli sauce.

Grilled Pagrus with butter, lime, and oregano.

Grilled talagani cheese.

Day 3

Lunch

Mushrooms soup (sauté portobello mushrooms, fresh tomato sauce, garlic, and carrots)

Salmon lasagna with spinach, garlic, olives, and parmesan flakes.

Ceviche seabass/tuna fish.

Dinner

Beef steak with butter, garlic, rosemary & sweet potato puree.

Grilled green peppers, stuffed with traditional Greek galotiri.

Beetroot salad with Greek yogurt sauce, garlic, thyme, and olive oil drops.

Day 4

Lunch

Guacamole salad.

Pork ribs marinated with mustard seeds, sweet paprika, and butter.

Spicy country-style baby potatoes & grilled asparagus.

Dinner

Iceberg salad with cucumber, avocado, cherry tomatoes, kefalotyri, and mustard sauce, served in baked Tortilla nest.

Black risotto with cuttlefish, shrimp bisque, mussels, and Naxos graviera.

Smoked salmon millefeuille, with Philadelphia dots and cherry tomatoes.

Day 5

Lunch

Green salad: lettuce, iceberg, grilled chicken, sweet corn, crispy bacon, boiled egg & mayo

Traditional Italian carbonara
Tagliatelle with guanciale, egg yolk, and pecorino cheese

Dinner

Grilled haloumi cheese with plum marmalade.

Pork bouquet(pork slow cooked in the oven with vegetables and fresh herbs)

Baked potatoes with cream cheese and crispy bacon.

Day 6

Lunch

Salmon salad(smoked salmon, rocket, baby spinach, spring onion, Philadelphia cheese & capers)

Wine Orzo with cuttlefish, garlic, olives & traditional Sifnos Manura cheese.

Shrimps´ tartar.

Dinner

Caprese salad

Pasta di mare(spaghetti with lobster bisque, olives, garlic, and extra virgin olive oil)

Day 7

Lunch

Smoked burger
100% beef burger seasoned with smoked paprika, smoked crispy bacon & smoked Metsovone cheese.

Country-style fries with Cheddar sauce.

Dinner

Quinoa tabbouleh salad

Lamb chops, slow-cooked with rosemary, butter, and carrot puree.

Yogurt sauce with garlic, olive oil & dry oregano

Desserts

Cheesecake

Apple crumble

Millefeuille

Mosaic chocolate cake

Revani syrup cake with ice cream

Croissant profiterole

Salted caramel mousse