Cruising Area of Andiamo

Pref. Pick-upAthens, Greece
Other Pick-upCyclades
Summer PortAthens, Greece
Summer OperationsGreece
Winter PortCyclades
Winter OperationsGreece

Accommodations

Guests10
Cabins5
Crew2
Queen4
Double1
Showers4
Wash Basins4
TP in Heads-
Electric Heads4
Accommodation Details
4 double cabins & 1 semi double (for 1 adult or 2 children) with four bathrooms. Crew of two in separate cabins. Cabin´s height 2.05 m

Andiamo Specification

Length48 Feet
Beam26.5 Feet
Draft5.5 Feet
Built2019
A/CFull
A/C NightYes
Bimini TopYes
HairdryerYes
Children AllowedYes
Inverter2000VA
Water Maker280l/h
Ice MakerYes
Internet AccessOnboard WIFI
Generator220V (18KvA)
Max Speed9
Cruising Speed7
Fuel Consumption20 Litres/Hr
Engines2 X 80 HP 220V Generator (18 KvA)

Water Sports

Dinghy (Feet)3.7 m
Dinghy Hp20
Dinghy Pax4
Snorkel GearYes
1-Man KayakYes
Standup Paddle2
Swim PlatformsHydraulic swimming platform
Boarding LadderHydraulic aft
Beach GamesYes
Fishing GearYes
Other Toys
SUP (2)
Kayak
Snorkeling gear
Beach sport toys
Tube
Subwing
Fishing equipment
Hydraulic swimming platform

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard

Entertainment

Salon StereoYes
iPod/Device HookupsYes
Board GamesYes
Other Entertainment
- Air conditioning (80.000 btu), each cabin separately controlled
- Water maker (280l/h)
- Swimming platform
- Forward & Aft cockpit with Teak
- Underwater lights
- Dishwasher
- Microwave
- 3 Fridges, 1 deep freezer
- Ice maker
- Espresso machine

Cuisine

Special DietsInq

Andiamo Crew Profile

Crew Number2
Crew SmokeNo
Captain
CaptainGrigoris Papathanasis
NationalityGreek
Born1993
SpeaksEnglish and Greek
Hostess/Cook
Hostess/CookPanagiotis Mangasianos
NationalityGreek
Born1991


CAPTAIN: Grigoris Papathanasis
Grigoris was born in 1993 and grew up in Chalkida on the island of Evvia.
Being close to the sea, he naturally started all kinds of watersports as a small child. At the age of five he got affixed to Canoeing and he laid the foundations for his future membership in the Greek national Kayak Slalom team and participated in numerous European and World championships. While sailing was always a part of his everyday life, he started his professional nautical career as a crew member on a 76ft catamaran on the island of Santorini. Since then, he consistently and patiently progressed his knowledge and experience and has been a Skipper since 2018.
He likes to maintain a relaxed and friendly, yet professional atmosphere on board. Teamwork is the root of his DNA, ensuring that everyone is having a memorable time on board - getting the sails up and shutting down the engine is his priority when sailing with him.
Grigoris is a very responsible and considerate sailor, always ensuring his guests´ privacy, yet being always attentive.
He is a natural with children and enjoys teaching them Canoeing, SUP, Fishing and Seamanship. When not on a yacht, Grigoris enjoys a salty day on his surfboard or getting handyman skills to work with his family and friends.
Grigoris holds an offshore as well as speed boat license and regularly updates his safety and first aid skills. He is a non-smoker, enjoys a healthy and sportive lifestyle and fluently speaks English next to his mother tongue, Greek.

CHEF/HOST: Panagiotis Mangasianos

Panagiotis was born in 1991 and raised in Athens.
In 2017, he started working as a crew member in the yachting industry. He used to work as a deckhand, steadily and carefully gaining knowledge and experience but It didn´t take long for his cooking inclination to emerge. In 2019, he began working as a chef in a hotel, and since then, he has been continuing to expand his knowledge in this field by working in various restaurants.
Panagiotis enjoys a healthy, active lifestyle, he is a non-smoker and is fluent in both Greek and English.

Andiamo Calendar

AvailableBookedBooked Half-dayHold (can be challenged)Unavailable
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Andiamo Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
Jun 16, 2023Jun 23, 2023Booked: Athens to Athens
Jun 24, 2023Jul 01, 2023Booked: Athens to Athens
Jul 02, 2023Jul 09, 2023Booked: Athens, Greece to Athens, Greece
Jul 10, 2023Jul 16, 2023Booked: Athens to Athens
Jul 17, 2023Jul 24, 2023Booked: Athens to Athens
Jul 25, 2023Aug 01, 2023Booked: Athens to Athens
Aug 02, 2023Aug 09, 2023Booked: Lavrion to Lavrion
Aug 10, 2023Aug 17, 2023Booked: Athens to Athens
Aug 18, 2023Aug 25, 2023Booked: Athens to Athens
Sep 03, 2023Sep 10, 2023Booked: Athens to Athens
Sep 11, 2023Sep 18, 2023Booked: Athens to Athens
Sep 24, 2023Oct 01, 2023Booked: Athens to Athens
Oct 02, 2023Oct 09, 2023Booked: Athens to Athens
Oct 10, 2023Oct 10, 2023Unavailable: Athens to Athens

Andiamo 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. Inquire for more information.

ADDITIONAL RATE DETAILS


Rates 2023
PERIOD A (July & August) EURO 18,500 / week
PERIOD B EURO (June & September) EURO 16,500 / week
PERIOD C (October & May) EURO 14,500 / week
+ VAT 12% + APA 30%

Andiamo Guest Reviews

We currently don't have any reviews for Andiamo.

Andiamo Sample Menu

Day 1

Breakfast

Continental, European, Mediterranean and American Breakfast.

Lunch

Vegetable rolls with greek graviera cheese.

Yogurt spread.

Potato salad with crispy bacon, spring onions, parsley and lime.

Shrimp pasta with parsley oil.

Dinner

Fava spread with caramelized onions.

Fresh salad with feta cheese, sun dried tomatoes and orange fillet.

Grilled chicken fillet with potatoes dauphinoise and citrus sauce.

Dessert

Greek traditional baklava with kaimaki ice cream.

Day 2

Breakfast

Continental, European, Mediterranean and American Breakfast.

Lunch

Greek traditional fried cheese (saganaki).

Tzatziki.

Greek way caprese salad (feta cheese, tomatoes, basil pesto).

Lamb chops in the oven with potatoes, rosemary, garlic and lemon.

Dinner

Tuna tartare with cucumbers, tomatoes and mango.

Quinoa salad with sauteed vegetables and lemon vinaigrette.

Fresh sea bream “ala Spetsiota” in the oven with tomato, onion rings, fresh basil and roasted potatoes.

Dessert

Orange pie with dark chocolate ice cream.

Day 3

Breakfast

Continental, European, Mediterranean and American Breakfast.

Lunch

Sauteed mushrooms filled with garlic, parsley and balsamic cream.

Cheese salad spread.

Caesar’s salad.

Mixed vegetables in the oven with tomato sauce and grilled feta cheese.

Dinner

Deep fried cheese balls with tomato jam.

Salad with noodles vegetables, fruits and lemon dressing.

Pork belly risotto with mushrooms and caramelized onions.

Dessert

Deconstructed tiramisu.

Day 4

Breakfast

Continental, European, Mediterranean and American Breakfast.

Lunch

Spinach pie.

Bouyurdi.

Greek ntakos salad

Greek mousaka.

Dinner

Baked white button mushrooms filled with vegetables, bacon and cheese.

Zucchini salad with ruccola, cherry tomatoes and pesto.

Pasta with broccoli-pistachio pesto.

Dessert

Cheese cake with sour cherry marmelade.

Day 5

Breakfast

Continental, European, Mediterranean and American Breakfast.

Lunch

Sea bass ceviche with vegetable noodles and citrus juice.

Bean salad with fresh vegetables, parsley and citrus dressing.

Stuffed vegetables with rice and herbs and baby potatoes baked.

Dinner

Cheese pie.

Eggplant salad.

Greek traditional salad.

Grilled beef and pork steak with potato chips.

Dessert

Lemon tart with fresh red fruits.

Day 6

Breakfast

Continental, European, Mediterranean and American Breakfast.

Lunch

Eggplant rolls with minced meat and napoli sauce.

Pasta salad with sautéed vegetables, tuna fillet and mayonnaise.

Beef stew with orzo pasta (Youvetsi).

Dinner

Cream pumpkin soup with croutons.

Beetroot salad with cucumber, sesame, coriander and lime dressing.

Red tuna fillet with ruccola and fennel.

Dessert

Chocolate soufflé with vanilla ice cream.

Day 7

Breakfast

Continental, European, Mediterranean and American Breakfast.

Lunch

Octopus on fava spread with caramelized onion.

Cherry tomatoes with baby mozzarella and pesto.

Baked beans in tomato sauce with bacon, onion and chili pepper flakes.

Dinner

Greek traditional fried cheese (saganaki).

Hummus.

Fresh salad with ruccola, dried fruits, nuts and balsamic cream.

Porcini Risotto with parmesan cheese.

Dessert

Chocolate salami.