Andare Oltre, un Sailing Monohull de 60 pies, disponible para charter de lujo con tripulación

SAILING MONOHULL · 60FT

Andare Oltre

Yate privado con tripulación

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Plano y distribución de Andare Oltre Plano · Andare Oltre

60

FT — SAILING MONOHULL

10

GUESTS

5

CABINS

3

CREW

Summer Cruising

Winter Cruising

From

€25,000

Per Week

The Yacht

'Andare Oltre' es un Sailing Monohull con capacidad para 10 huéspedes, disponible para charter con tripulación.

Andare Oltre Description and Charter Summary Information

S/Y Andare Oltre is a brand-new 60ft HeySea sailing yacht that perfectly combines modern elegance, comfort, and performance. Designed with a sleek, contemporary aesthetic, she offers generous deck spaces and an expansive flybridge, ideal for relaxing, sunbathing, and enjoying panoramic sea views while cruising.

The yacht accommodates up to 10 guests in 5 well-appointed cabins, including 4 double cabins and 1 twin cabin, making her an excellent choice for families or groups of friends seeking both privacy and comfort. The interiors are bright and modern, featuring refined finishes and a welcoming atmosphere throughout.

She is operated by a professional crew of 4, including a dedicated Beautician Therapist, focused on pampering guests and delivering impeccable, personalized service throughout the journey, ensuring a truly relaxing and indulgent onboard experience.

Out on deck, guests can enjoy extensive lounging areas and a seamless indoor-outdoor living experience. S/Y Andare Oltre is fully equipped with a wide selection of water toys and guest amenities, offering endless fun and relaxation both at anchor and underway.

Available in the beautiful waters of Greece, S/Y Andare Oltre is the perfect yacht for exploring stunning islands, crystal-clear bays, and iconic Mediterranean destinations in absolute comfort and style.

Andare Oltre, 2026 Heysea Sailing Monohull — crewed yacht charter
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Especificaciones

At a Glance

Longitud
60 ft
Manga
8 ft
Huéspedes
10
Cabinas
5
Baños
5
Cabinas dobles
4
Cabinas twin
1
Año de construcción
2026

Información del yate

Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para Andare Oltre

Explorá Andare Oltre

High Season Euro 38,000 per week (July - August)

Mid Season: Euro 34,000 per week (June and Sept)

Low Season: EURO 25,000 (rest months)

Plus all expenses (V.A.T. 6,5% & APA 25%)

7 days minimum charter during high season

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

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

Relocation Fees:

Catamarans 55ft and up: Cyclades (1,500 EUR + 6,5% VAT) *

* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.

Plus Expenses · + ALL

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    Day 1

    Greek Mediterranean Escape

    Breakfast

    Greek yogurt with thyme honey, walnuts, and fresh seasonal fruits

    Fluffy omelet with feta, cherry tomatoes, and basil

    Homemade bread with a selection of homemade jams

    Lunch

    Greek salad with avocado and extra virgin olive oil

    Seafood orzo risotto with lemon aromas and fresh herbs

    Afternoon

    Refreshing platter with seasonal fruits

    Dinner

    Slow-cooked lamb with rosemary and garlic

    Oven-roasted potatoes with herbs

    Green salad with pomegranate and citrus vinaigrette

    Dessert

    Custard Lemon Cream

    DAY 2

    Greek & Italian

    Breakfast

    Avocado toast with smoked salmon

    Fresh juices of the day

    Mini buttery croissants

    Lunch

    Burrata with cherry tomatoes and Greek basil pesto

    Linguine with prawns flavored with ouzo

    Rocket salad with parmesan flakes

    Afternoon

    Peach iced tea

    Mini Cannoli

    Snacks

    Bruschetta with feta and tomato

    Breadsticks with a variety of cheeses

    Dinner

    Grilled sea bass with aromatic lemon olive oil sauce

    Potato purée with truffle aroma

    Grilled seasonal vegetables

    Dessert

    Traditional Orange Pie

    DAY 3

    Greek Meets Japan

    Breakfast

    Pancakes with thyme honey

    Seasonal fruits

    Yogurt with granola and nuts

    Lunch

    Mediterranean Poke Bowl with tuna, feta, and Kalamata olives

    Edamame with sea salt

    Cucumber salad with mint

    Afternoon

    Matcha Iced Latte

    Mochi with Greek yogurt cream

    Snacks

    Rice paper rolls with feta and fresh vegetables

    Shrimp tempura

    Dinner

    Lamb chops with miso glaze and Greek oregano

    Roasted baby carrots

    Salad with sesame and fresh herbs

    Dessert

    Buttercream Cake

    DAY 4

    Greek & Mexican

    Breakfast

    Eggs with feta

    Fresh seasonal fruits

    Fresh orange juice

    Toast with butter and jam

    Lunch

    Fish Tacos with refreshing tzatziki

    Guacamole with Greek olive oil

    Cabbage and carrot salad

    Afternoon

    Frozen lemonade with mint

    Snacks

    Nachos with feta and Pico de Gallo

    Grilled corn on the cob

    Dinner

    Slow-cooked beef with aromatic spices

    Rice with coriander, lime, and vegetable curry

    Roasted peppers

    Dessert

    Cheesecake with honey and butter biscuit

    DAY 5

    Greek & Middle Eastern Flavors

    Breakfast

    Yogurt with dates and Aegina pistachios

    Poached eggs

    Traditional “Sfakian” pies

    Lunch

    Falafel with Greek yogurt sauce

    Tabbouleh with fresh Greek herbs

    Afternoon

    Mint tea

    Small pistachio sweets

    Snacks

    Beetroot hummus

    Whole wheat pita bread

    Dinner

    Grilled chicken with za’atar

    Vegetable couscous

    Salad with thin vegetable slices and basil dressing

    Dessert

    Traditional Cream “Bougatsa”

    DAY 6

    Greek & Asian

    Breakfast

    Coconut Chia Pudding with Honey

    Tropical fruits

    Greek coffee

    Lemon cake

    Lunch

    Chicken Satay with Greek lemon marinade

    Jasmine Rice

    Cucumber and lime salad

    Afternoon

    Mango Smoothie

    Snacks

    Vegetable Spring Rolls

    Shrimp Tempura

    Dinner

    Tuna fillet with sesame crust

    Stir-fried vegetables

    Olive oil and fresh lemon dressing

    Dessert

    Lemon Tart

    DAY 7

    Greek Signature Dinner

    Breakfast

    Traditional “Kagianas” with toasted bread

    Greek yogurt with honey

    Selection of fresh fruits

    Lunch

    Shrimp Saganaki

    Grilled octopus

    Santorini fava

    Tomato salad with capers

    Afternoon

    Greek “loukoumades”

    Coffee and tea selection

    Snacks

    Cretan Dakos

    Cheese croquettes

    Smoked eggplant salad

    Dinner – Captain's Dinner

    Premium Seafood Platter with mussels, prawns, and langoustines

    Grilled red snapper fillet

    Seasonal vegetables

    Salad with aromatic herbs and citrus fruits

    Dessert

    Mastic Panna Cotta

    Fresh seasonal fruits

  • TENDER: Highfield Classic 360, 30HP, with room for 5
  • Water skis for adults
  • Water skis for kids
  • Kneeboard
  • 2 standup paddleboards
  • Snorkeling gear
  • Inflatable tube
  • Wakeboard
  • Sea scooter
  • E-foil

  • Captain

    Konstantinos Mavrogiannis

Captain: Konstantinos Mavrogiannis

Captain Kostas, born in 1992 in the coastal city of Volos, brings a wealth of experience and a diverse skill set to his role. In 2021, he assumed his first position as skipper, navigating various types of yachts with great seamanship and fast learning skills. Beyond the sea, Konstantinos is a versatile individual, engaging in calisthenics for physical prowess, cycling for exploration, open water diving for aquatic adventures, and snowboarding in the winter. His commitment to physical fitness and outdoor adventures reflects a dynamic personality, perfectly complementing the dynamic nature of life at sea. He is safety-oriented, adaptable, and highly professional. Fluent in both Greek and English, Kostas not only commands the seas but also fosters effective communication with crew and guests alike, ensuring a smooth and enjoyable sailing experience.

Chef: Christos Nikolopoulos

Christos is a motivated and skilled Cook A with over seven years of experience in 4★ and 5★ hotels, fine dining restaurants, and luxury yachts across Greece and Switzerland. He is proficient in HACCP standards, diverse cooking techniques, and both buffet and à la carte service, consistently delivering high-quality culinary experiences. Having worked in prestigious Greek hotels and restaurants, as well as Swiss establishments, Christos brings a versatile and internationally-informed approach to cuisine, able to adapt to different culinary styles and guest preferences. Fluent in Greek, English, and German, he communicates effectively with multicultural teams and guests, ensuring smooth kitchen operations and exceptional service. Passionate about gastronomy, Christos thrives in professional kitchen environments, eager to contribute his skills, creativity, and dedication to the culinary team on board Andare Oltre, upholding the highest standards and enhancing the overall guest experience.

Deck/Stew: Thanos Tsiplakis

Thanos brings a warm, professional, and guest-focused approach to life on board Andare Oltre, ensuring every guest enjoys a relaxed and memorable experience. With a strong background in tourism and luxury hospitality, he is experienced in anticipating guests’ needs, delivering attentive service, and maintaining the highest standards in every interaction. Holding a Silver Service Certificate, Thanos is trained in refined hospitality service and takes pride in creating a welcoming and comfortable atmosphere on board. Calm and efficient under pressure, he combines professionalism with a friendly personality and a genuine passion for exceptional guest care. Fluent in both English and Greek, Thanos enjoys connecting with guests from around the world and contributing to the seamless, personalized service that defines the Andare Oltre experience.

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Disponibilidad de 'Andare Oltre'

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