Amante, un Sailing Catamaran de 52 pies, disponible para charter de lujo con tripulación

SAILING CATAMARAN · 52FT · GREECE, RHODES

Amante

Yate privado con tripulación

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Plano y distribución de Amante Plano · Amante

52

FT — SAILING CATAMARAN

8

GUESTS

4

CABINS

3

CREW

Greece

HOME PORT

Summer Cruising

Winter Cruising

From

€16,000

Per Week

34 reseñas34 reseñas

The Yacht

'Amante' es un Sailing Catamaran con capacidad para 8 huéspedes, disponible para charter con tripulación con base en Greece, Rhodes.

Amante Description and Charter Summary Information

If you’re dreaming of a sailing holiday in Greece, S/Y AMANTE—a stunning Fountaine Pajot Aura 51—offers everything you need for an unforgettable escape. Beautifully designed, luxuriously equipped, and lovingly maintained, AMANTE blends elegance, comfort, and performance for a sailing experience that delights both seasoned travelers and first-time adventurers. One of AMANTE’s standout features is her exceptionally spacious and thoughtful interior layout.

She accommodates guests in four beautifully appointed cabins, each with its own private en-suite bathroom with separate shower, ensuring comfort and privacy for families or groups of friends. Every cabin is fully air-conditioned and carries the charming touch of being named after iconic Italian actresses—so you may find yourself drifting to sleep in Monica Bellucci or Claudia Cardinale’s cabin! The yacht’s living areas are equally inviting, featuring warm décor, elegant finishes, and a calming palette that brings the serenity of the sea indoors.

AMANTE’s standout feature is her unique sky lounge on the top deck, a favorite guest spot with unrivaled 360-degree panoramic views—perfect for sunset cocktails, stargazing, or simply soaking in the endless horizon. Of course, a Greek sailing holiday is all about exploration, and AMANTE is a joy to sail. With smooth handling, superb stability, and excellent cruising performance, she glides effortlessly between islands, letting you discover hidden coves, secluded beaches, and the rich tapestry of Greek culture and coastline.

For guests craving adventure on the water, AMANTE carries an exciting selection of water toys, including two Seabobs, a Scubajet, and stand-up paddleboards—perfect for hours of fun and exploration in crystalline blue bays. Your experience is elevated even further by AMANTE’s professional crew of two, a long-standing team known for their seamless teamwork, warm hospitality, and thoughtful, intuitive service. From gourmet meals to daily activities, they take care of every detail, ensuring your holiday is relaxed, effortless, and unforgettable.

Luxurious, comfortable, and full of character, S/Y AMANTE is the perfect choice for discovering Greece in style. Your dream sailing holiday begins here.

Amante, 2023 Fountaine Pajot Sailing Catamaran — crewed yacht charter
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Especificaciones

At a Glance

Longitud
52 ft
Manga
26 ft
Huéspedes
8
Cabinas
4
Baños
4
Camas queen
1
Cabinas dobles
3
Año de construcción
2023

Información del yate

From the Logbook

Our take: Amante

Amante is a spacious 52-foot Fountaine Pajot that offers a noticeably larger feel than many yachts in this category. One of its standout features is the owner’s-style master suite, which provides additional space and comfort compared to a standard guest cabin. The yacht underwent updates in 2026 and presents beautifully throughout, with modern interiors and generous outdoor living areas. The larger flybridge creates a fantastic social space, while the extensive water toy collection—including sea scooters, wakeboards, tubes, fishing gear, and snorkeling equipment—makes it particularly appealing for active groups. For guests looking for a more premium experience while remaining within the sailing catamaran category, Amante is an excellent option.

Amante en video

Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para Amante

Explorá Amante

Jul 1, 2026 – Aug 31, 2026

High Season 2026

€21,000 / week

Plus Expenses + 12% VAT

Base: Greece, Rhodes · Pickup: Greece, Rhodes

Sep 1, 2026 – Sep 30, 2026

Mid Season 2026 B

€19,000 / week

Plus Expenses + 12% VAT

Base: Greece, Rhodes · Pickup: Greece, Rhodes

Oct 1, 2026 – Dec 31, 2026

Low Season 2026 B

€16,000 / week

Plus Expenses + 12% VAT

Base: Greece, Rhodes · Pickup: Greece, Rhodes

Jul 1, 2027 – Aug 31, 2027

High Season 2027

€22,900 / week

Plus Expenses + 12% VAT

Base: Paros, Greece · Pickup: Paros, Greece

Jun 1, 2027 – Jun 30, 2027

Mid Season 2027 A

€21,000 / week

Plus Expenses + 12% VAT

Base: Paros, Greece · Pickup: Paros, Greece

Sep 1, 2027 – Sep 30, 2027

Mid Season 2027 B

€21,000 / week

Plus Expenses + 12% VAT

Base: Paros, Greece · Pickup: Paros, Greece

Jan 1, 2027 – May 31, 2027

Low Season 2027 A

€17,000 / week

Plus Expenses + 12% VAT

Base: Paros, Greece · Pickup: Paros, Greece

Oct 1, 2027 – Dec 31, 2027

Low Season 2027 B

€17,000 / week

Plus Expenses + 12% VAT

Base: Paros, Greece · Pickup: Paros, Greece

The yacht is available in the Dodecanese. Other ports upon request (relocation fees might apply).
Rate Notes & Conditions

High Season: Euro 21000 per week (July - August)
Mid Season: Euro 19000 per week (June and Sept)
Low Season: EURO 16000 per week (rest months) 
April/May: EURO 14500 per week 
Plus all expenses (V.A.T. 12% & APA 30%)

Charters for less than a week are only available upon request and the weekly rate is divided by 6. 

The yacht is available in the Dodecanese. Other ports upon request (relocation fees + 12% VAT might apply).

High Season: Euro 22900 per week (July - August)
Mid Season: Euro 21000 per week (June and Sept)
Low Season: EURO 17000 per week (rest months) 
Plus all expenses (V.A.T. 12% & APA 30%)

Charters for less than a week are only available upon request and the weekly rate is divided by 6. 

The yacht is available in the Cyclades and upon request in the Dodecanese. Other ports upon request (relocation fees + 12% VAT might apply).

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    • Amante’s sample menu 2024

    Breakfast

    • Juices: Orange juice, pomegranate juice, mango smoothie, redfruit smoothie
    • Milk: Regular, Low Fat, Oat milk, Soy Milk, Coconut milk.
    • Cereals: normal, chocolate, oats.
    • Spreads and jams: homemade peach by Grandma Tsambika, apricot, strawberry, chocolate, Nutella, maple syrup, and tahini.
    • Fresh fruits: oranges, red grapefruits, grapes, mango, pineapple, melon, watermelon, passion fruit.
    • Dried fruits: dried apricots, dried plums, dried red berries, and goji berries.
    • Dried nuts: walnuts, nuts, hazelnuts
    • Assortment of cheeses: Gouda, Emmental, Parmesan, Edam, Graviera from Naxos, feta, xynotyri ( soft cheese from Crete)
    • Assortment of dried meat: smoked ham, salami, Italian mortadella, prosciutto crudo, 
    • Assortment of eggs: sunny side up, boiled, fried, poached, omelets, scramble and kayiana ( Greek traditional recipe).
    • From the pan: Sausages, bacon, mushrooms
    • Fruit salad
    • Pancakes/Crepes/ French Toast/ Croissants

    Day 01

    Lunch

    Cretan salad with dakos, fresh cherry tomatoes, olives, kritamo, feta cheese, fresh onion, and parsley.

    Octopus carpaccio

    Shrimps sauteed in garlic, kritamo, lemon, and white wine, served on top of fish roe. 

    Dinner 

    Salad with baby spinach, thin slices of mango, colorful red bell pepper, pomegranate seeds, cucumber, marinated in homemade vinaigrette sauce, chia seeds, and mint leaves.

    Potato blinis with aromatized cream cheese and smoked salmon

    Roasted or grilled fresh fish with quinoa and vegetables.

    Day 02

    Lunch

    Green salad with melon, prosciutto, and avocado sauce.

    Spring rolls with chicken and vegetables served with a sweet and sour sauce.

    Creamy rigatoni with smoked salmon, butter, dill, lime juice, and vodka.

    Dinner

    Green salad with beetroots, caramelized nuts, and Roquefort-stuffed figs.

    Stuffed mushrooms in the oven with feta cheese.

    Beef tagliata with marinated asparagus and baby carrots.

    Day 03

    Lunch

    Greek salad.

    Zucchini balls with yogurt sauce.

    Gemista, a traditional recipe served with homemade tzatziki sauce.

    Dinner

    Mesclun and iceberg salad with marinated shrimps, smoked salmon, vinaigrette sauce, and black sesame seeds.

    Fish tartar with mixed fruits and vegetables.

    Shrimps in the pan with chickpeas, garlic, and fish roe.

    Day 04

    Lunch

    Beetroot salad with yogurt, green apple, garlic, and caramelized nuts.

    Fava with caramelized onions and capers

    Tenderloin with onions and pomegranate sauce served with wild rice.

    Dinner

    Traditional Aubergine salad.

    Homemade tzatziki served with pita bread.

    Stuffed zucchini with minced meat and rice in egg and lemon sauce.

    Day 05

    Lunch

    Beluga lentil salad with a mix of vegetables and smoked mackerel.

    Aegean seafood pan with steamed mussels, clams, scallops, prawns, and octopus. Risotto with a variety of seafood and saffron.

    Dinner

    Mesclan salad with strawberries, volaki cheese from Andros, caramelized nuts, and strawberry sauce.

    Sautéed mushrooms in garlic and rosemary.

    Stuffed meatballs with feta cheese in the oven with baked potatoes.

    Day 06

    Lunch

    Fresh salad with arugula, fried fruits, nuts, and balsamic cream.

    Traditional recipe of Mussels Saganaki.

    Linguini with shrimps and fresh tomato sauce.

    Dinner

    Valeriana salad with feta cream, cherry tomatoes, basil, olive oil, and white balsamic.

    Bruschetta with marinated anchovies and fish roe.

    Croaker fillet in meuniere sauce with aromatized Greek white tarhana.

    Day 07

    Lunch

    Potato salad with mushroom sauce and prosciutto.

    Hummus served with pita bread.

    Risotto with a variety of mushrooms, parmesan cheese, and truffle oil.

    Dinner

    Tabbouleh salad with thinly sliced vegetables, feta cheese, spearmint, and vinaigrette sauce.

    Fried feta cheese with honey and sesame seeds.

    Lamb with garlic in the oven, served with lemon roasted potatoes.

    Desserts

    Cheesecake with handmade strawberry marmalade.

    Tiramisu.

    Traditional loukoumades with honey and nuts, or with praline.

    Pavlova with whipped cream, strawberry sauce, and fresh fruits.

    Banana cake with Toblerone.

    Pana cotta with handmade marmalade.

    A variety of Greek syrup sweets, served with ice cream.

    Chocolate cake with ice cream.

    Apple crumple.

Seabobs ×2

(2 - F5S and F9S)

Tender

Highfield 360 GT · seats 4 · 30 HP

Board games: Backgammon, UNO, cards  Boarding Ladder— Hydraulic Stern Fishing Gear Inflatable towable water toys ×2 Jobe infinity pro series (sea scooter)  Kneeboard SUP ×2 Snorkel Gear Snorkeling gear Stand-up Paddleboards ×2 Swim Platform— Hydraulic swimming platform T/T Highfield 360 GT 30hp Tube Wakeboards

Air Conditioning Water Maker BBQ Board Games Books CDs Deck Shower Generator Hair Dryer Ice Maker Internet/WiFi— Onboard WIFI Inverter— 2000W Salon Stereo Sun Awning VCR/DVD iPod/MP3

Captain Apostolis Athanasiou

Captain

Apostolis Athanasiou

Greek · English

Chef Stathis Alidromiti

Chef

Stathis Alidromiti

Deckhand / Steward Angelos Korovesi

Deckhand / Steward

Angelos Korovesi

Captain: Apostolis Athanasiou

At the helm of our 51-foot catamaran is a captain who knows that a memorable voyage is about more than reaching the next beautiful anchorage. With over 25 years at sea, he combines a sharp eye for the weather, confident navigation, and a deep understanding of the vessel with a calm, safety-first approach.

He’s a natural team player who works closely with the three-person crew to keep everything running smoothly. Warm, attentive, and always ready to help, he makes guests feel at ease from the moment they step aboard—so they can settle in, enjoy the sea to create unforgettable memories.
 

He speaks Greek (native) and English (fluent)

Chef: Stathis Alidromitis

Born in Volos in 1995, Stathis discovered his passion for cooking at an early age. What began as a personal love for food and creativity soon developed into a fulfilling professional career. For more than ten years, he has worked in high-end restaurants in Greece and the Netherlands, gaining valuable international experience and continually expanding his culinary expertise.

With a naturally meticulous and perfectionistic approach, Stathis combines refined flavours, creativity, and a deep understanding of individual dietary requirements. He takes great care in designing personalised menus and believes that every dish should offer not only exceptional taste, but also an elegant and memorable presentation.

Fluent in both Greek and English, Stathis is a confident communicator who builds positive relationships with guests and colleagues alike. He works effectively as part of a team, remains calm and professional in demanding environments, and consistently brings dedication, enthusiasm, and attention to detail to everything he does. His talent, reliability, and passion make him a valued member of any culinary team.

He speaks Greek (native) and English (fluent) 

Host/Deckhand: Angelos Korovesi 

Angelos Korovesi, born in 2000 in Greece, is a motivated and passionate sailor who feels most at home at sea. With a strong appreciation for yachting, hospitality, and teamwork, he brings a positive attitude and a professional approach to every charter and onboard experience. 

With seven years of experience in customer-facing roles, Angelos understands the importance of anticipating guests’ needs and creating a welcoming, comfortable, and enjoyable atmosphere. He is friendly, communicative, discreet, and respectful, with a high standard of service. 

He is organized, safety-conscious, and attentive to the day-to-day presentation and maintenance of the vessel. He takes pride in keeping guest areas clean, orderly, and inviting, while also assisting with deck operations, mooring, tender support, water-sport preparation, and general onboard duties. 

Angelos is looking forward to welcoming you aboard and ensuring that your time on the water is comfortable, memorable, and tailored to your needs. With his warm personality, attentive service, and genuine passion for life at sea, he will be happy to help create a relaxed and enjoyable experience for every guest. 

He speaks Greek (native) and English (fluent) 

Client Comments August 2026

29th of August, 2026 - 12th of September, 2026 

                         

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Disponibilidad de 'Amante'

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