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Sailing Yacht | Amadeus

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DMA Yachting

Carer de Saridakis, 3A 07015 Palma de Mallorca, Spain

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Athens, Greece +30 211 198 3501

Miami, FL +1 813 314 7947

Palma de Mallorca, Spain +34 518 808 582

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Owner, Charter Broker, Active CYBA Member, IYBA, ECPY

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• Dynamique Ya

AMADEUS Yacht Charter

Amadeus yacht description.

Built by the famous Dynamique Yachts shipyard, and having undergone a total refit in 2018, S/Y Amadeus was designed to please the most demanding of yachtsmen. Built for smooth sailing, this elegant cutter rigged sloop has a sleek hull design, comfortably reaching top speeds of 12 knots and ensuring excellent sailing performance. S/Y Amadeus has just undergone this past winter (2018) a major refit such as total repaint top to bottom, new rigging (BSI Denmark), Novourania with new Evinrude 75hp outboard, Splash pool, new Bimini/Sprayhood/Awnings, new exterior fabrics and many other enhancements. In 2016 new “North Sails” were placed onboard. The yacht is maintained in excellent condition with a five-star crew year round. Her generous uncluttered teak deck offers plenty of space for sunbathing. The spacious and unique outdoor saloon has two tables seating upto 12 guests and is a perfect setting for outdoor dining and entertainment. Thanks to a special canopy and roll-up windows, the deck saloon has the added attraction that it can be fully enclosed, making it ideal for all weather conditions. Her forward area includes a splash pool and sun bathing area which can also be shaded with a removable awning. From the cockpit, a stairway leads to the light-filled spacious saloon offering ample seating, ideal for relaxing or enjoying a drink from the bar, and offers a formal dining area. This area also includes a LCD TV, entertainment center, ipod dock station, playstation, and is ideal for indoor activities. She can accommodate 10-12 guests in one full width master stateroom, two double bedded cabins each having one extra single bed and two twin bedded cabins which can be easily converted to double beds (upon request), thus, making her the only 5 double bedded sailboat in the Greek market. She also has a nice selection of toys which include water ski (adult and children), tubes, inflatable canoes, wakeboard, fishing rod and snorkeling gear.

Presented by DMA Yachting, the breathtaking charter yacht AMADEUS is a 110 ft sailboat. AMADEUS spends the summer and winter season in Greece. She was delivered by the ship builder Dynamique Ya in 1996. A well-done refit was finalized in 2014/2018. The ingenious yacht layout features 5 large cabins and comfortably accommodates a maximum of 12 guests.

AMADEUS is classified primarily as a sailboat.

The sailboat features Engines: 2 x 320HP Perkins Rolls Royce Generators: 1 Northern Lights x 25KW, 1 Onan x 60KW Generator fuel 250 liters per day. engines .

Accommodation

What is the cabin arrangement of amadeus.

• 1 Master cabin
• 2 VIP cabins
• 2 Twin cabins

Weekly price: €35,000 - €42,500

Low Season | High Season

• Length: 110'
• # of Guests: 12
• # of Cabins: 5
• # of Crew: 6
• Builder: Dynamique Ya
• Consumption: 120 Litres/Hr
• Cruising Speed: 11
• Max. Speed: 13
• Built Year: 1996
• Refit: 2014/2020

Related Videos

Amadeus yacht charter price.

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: €35,000

High season rate: €42,500

Weekly Rates: High Season / August 2024: Euro 42,500 Mid Season / July 2024: Euro 39,500 Low Season / All remaining months: Euro 35,000 Plus 12% VAT (within Greek waters) , Plus APA, MYBA TERMS. Greek Charter License Weekly Rates: High Season / August 2024: Euro 42,500 Mid Season / July 2024: Euro 39,500 Low Season / All remaining months: Euro 35,000 Plus 12% VAT (within Greek waters) , Plus APA, MYBA TERMS. Greek Charter License

Price Terms

AMADEUS Yacht Charter Locations

Summer season.

Winter Season

Specifications.

More Specifications

Diving yacht offers rendezvous diving only, green initiatives.

Water Sports

Other entertainment.

Master cabin: LCD TV, CD, & DVD entertainment system Double cabins: LCD TV, CD, & DVD entertainment system Saloon: LED 40" TV, Blue Ray player & CD entertainment system X-Box ONE X & Playstation 3 in Saloon Gameboards Ipod Dock Station WIFI / Laptop Sony BlueTooth Speaker

Crew Information

Captain: Harry Fotopoulos

CAPTAIN - Harry Fotopoulos Captain Harry is a graduate of the Merchant Marine Academy and holds a Captain Class A’ Diploma. He also holds a Canadian Commercial Pilot license class B, sailing and speedboat license. He has over 15 years of experience onboard many types of Charter Yachts. He holds Certificates in GMDSS, Fire Fighting & First Aid, Personal Safety, Life Saving, and Ship Security. He has a great knowledge of the Greek islands and will navigate guests to remarkable destinations. During his one season on board he showed great leadership skills and received positive feedback from all guests. He is calm yet very outgoing and speaks very good English. DECKHAND - Konstantinos Santas CHIEF STEWARDESS - Mirella Davint Mirella has 8+ years of experience as a stewardess onboard charter and private yachts. She has a very pleasant personality and she aims to accommodate her guests to the fullest. Comments received from previous guests are memorable. This will be Mirella’s eighth season onboard. Mirella speaks English and she is 38 years old. ENGINEER – Stelios Mandos Stelios holds an Engineer Class B’ Diploma from the Greek Merchant Marine Academy as well as a Sailor’s License. He has over 15 years of experience onboard Ocean-Going Vessels and Charter Yachts. His hobbies include spearfishing and sailing. He speaks good English. Stelios is 45 years old, married with two children. CHEF – George Bakas George is 56 years old and has worked as a chef for more than 20 years in numerous hotels restaurants, mega yachts and resorts throughout his career. George loves to entice his guests with his delicacies. He is experienced and handles his dishes with pride and looks forward to include his guests into his culinary world. He speaks excellent English and Greek. We are confident that he will serve his guests unforgettable flavors with a mediterranean touch! ASSISTANT STEWARDESS – Maria Spiliotis Maria is 25 years old and has been in the yachting industry since 2019. Her working experience includes 2 years as a housekeeper and assistant stewardess. Maria speaks good English. One of Maria's strongest attributes is her appetite for work. She is also very sociable, welcoming and looks forward to having guests on board S/Y Amadeus. DECKHAND - Nikos Panagos Nikos is hard working and has had over 7 years experience on various charter yachts. He holds a speedboat license and safety certificates. He is pleasant, outgoing and enjoys sailing. He speaks English and Greek.

S/Y AMADEUS                 

BREAKFAST SELECTIONS 

-Freshly Squeezed Orange And/Or Grapefruit Juice

-Selection Of Other Juices Such As Peach, Pineapple, Tomato.

-Fresh Milk Cold And/Or Hot.

-Freshly Brewed Coffee And/Or Decaf Coffee, Cappuccino, Espresso (Nespresso)

-Hot Or Cold Chocolate, Selection Of Teas Served With Lemon, Honey And/Or Milk.

-Breads: Plain Croissant, Chocolate Croissant, Brioche, Muffins, Traditional Greek Bread,

-Rolls, Pastries, Toast White/Wheat/Rye.

-Selection Of Jams And Marmalades Such As Apricot, Strawberry, Rasberry, Orange And Honey.

-Selection Of Cheese Such As Emmental, Edam, Gruyere, Kefalotiri, Graviera,

-Cream Cheese, Cottage Cheese, Cheese Spread.

-Ham, Bacon, Salami, Smoked Turkey, Prosciutto.

-Choice Of: Scrambled Eggs, Boiled Eggs, Fried Eggs, Poached Eggs, Omelets.

-Eggs And Omelets Are Prepared To Order And Accompanied According To The Guest’s Requests.

-Pancakes, Served With Jam, Honey, Maple Syrup, Fruits And/Or Whipped Cream.

-Home-Made Carrot Cake.

-Selection Of Cereals Such As Corn Flakes, Bran,Rice Crispies , Muesli.

-Greek Plain Yoghurt And Fruit Yoghurt.

-Fruit Salad, Half Grapefruit, Mixed Berries, Stewed Prunes, Dried Fruits And Nuts.

LUNCH SELECTIONS

• Greek Salad With Marinated Anchovy And Extra Virgin Olive Oil

Fresh Talliatele With Mushrooms And Parmesan Chips

Seawolf Fiilet With Vegetables Briam, Fried Caper And Fresh Thyme Panacotta With Ginger

• Salad With Radish, Dill, Parsley, Arabic Pita Bread And Soumak

Egg-Plant Napoleon With Feta Cheese And Tomato Couli

Chicken Roll, Cous-Cous With Raisins, Pine Nut And Orange Sauce Walnut Cake With Vanilla Ice-Cream

• Salad With Grilled Peach And Apricot And Watermelon Vinaigrette Sauce

Risotto With Red Mullet, Pine Nuts And Sun Dried Tomato

Pork Loin Filled With Naxos Graviere

Halvas (Semolina) With Korinthous Raisins Kai Cinnamon

• Salad With Fennel Root, Olives And Orange

Tarte With Goat Cheese And Green Apple

Gurnet Fillet With Lemon Sauce Baby Potatoes And Parsley

Yogurt Mousse With Fresh Vanilla

• Watermelon Salad,Feta Onion And Lemon Sauce, Balsamic Vinegar And Extra Virgin Olive Oil

Stuffed Squid With Chocolate Sauce

Tuna Fillet With Orange Confite And Red Wine Sauce

Peach Cheesecake

• Green Salad With Smoked Salmon And Salmon Eggs

Mussels With Fresh White Cheese (Anthotiro) And Peppers

Sole Fillet Saute With Spring Onion And Fava (Yellow Split Peas) Fron Santorini Island

Galaktompoureko (Pastry Fillo Filled With Cream) And Orange Couli

• Salad With Rocket, Parmezan Flakes, Sun Dried Tomato And Caramel Balsamic Sauce

Grilled Octapus With Chick Peas And Lemon

Anglerfish Stew With Green Talliatele

Tiramisu With Aigina Pistachios

DINNER SELECTIONS

-Salad With Cretan Hard Bread , Tomato And Fresh White Cheese (Anthotiro)

Grilled Vegetables Napoleon With Mastello (Chios Cheese)

Bream Fillet With Crust From Cuttlefish Ink, Artichoke Mousse And Marinated Fennel Root

Chocolate Souffle With Ice-Cream

-Green Salad With Cottage Cheese, Walnuts And Extra Virgin Olive Oil With Herbs

Cabbage Leafs Filled With Shrimps, Cracked Wheat And Egg-Lemon Sauce And Ginger

T-Bone Steak With Mushrooms Sauce,Dofinouaze Potato

Trifle With Coffee

-Caesars Salad With Poached Egg, Parmesan Tuille And Mustard Crackers

Fousili With Pesto Sauce And King Prawns

Cod Fish Cooked With Safron, Green Olives And Potato

Kantaifi With Pistachio And Ice Cream

-Mozzarella Buffal0 With Black Eyed Beans And Fennel

Rizotto Venere With Chicken Breast And Crawfish

Rib-Eye With Fresh Potato Chips And Vegetable Sauce

Almond Pie With Chocolate

-Baby Spinach Salad, Pears With Pepper And Walnut Vinegar From Blackberry

Beef Carpaccio With Caper, Parmesan And Rocket

Gilthead Fillet, Vegetable Chips And Hot Balsamic Sauce

Greek Loukoumades, Thyme Honey And Walnuts

-Cracked Wheat Salad, Parsley,Cucumber,Tomato And Pomegrenade Sauce

Goat And Feta Cheese Croquete, Orange And Cumin Sauce

Pork Souvlaki, Greek Pita Bread, Tzatziki Sauce And French Fries

Caltsounia (Pastry) With Manouri Cheese, Mint, Honey-Orange Sauce

-Grilled Vegetables Salad And Chaloumi (Cyprus Cheese)

Eggplant “Papoutsakia”, Mince Meat With Fresh Tomato Sauce

Spagetti Flavored With Cutlefish Ink, Shrimps

Hazelnut Cream Profiterolle

• wpcf_mourl:
• mo_cabins: 5
• wpcf_power: Sail
• wpcf_powercat: N
• wpcf_layout: https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht256/256layout.jpg
• wpcf_persons: 12
• wpcf_summerarea: Greece, Turkey
• wpcf_winterarea: Greece
• wpcf_length: 110.00
• wpcf_beam: 24.7
• wpcf_draft: 11.1
• wpcf_toys: 2018 Nuvorania tender 4.60m with a New Outboard EVINRUDE 75hp<br /> Splash pool<br /> 2 Inflatable SUP<br /> Water Skis (adult and kids)<br /> Mono Ski<br /> Wakeboard<br /> 2 Tubes<br /> Inflatable Kayak<br /> Fishing Gear<br /> Snorkelling Equipment<br /> 3 Yoga mats
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• wpcf_ac: Full
• wpcf_bbq: 0
• wpcf_internet: Onboard WIFI
• wpcf_generator: Yes
• wpcf_engines: Engines: 2 x 320HP Perkins Rolls Royce Generators: 1 Northern Lights x 25KW, 1 Onan x 60KW Generator fuel 250 liters per day.
• wpcf_year: 1996
• wpcf_builder: Dynamique Ya
• wpcf_accommodation: One full width Master cabin with small desk and en suite facilities (wc separate from bath and shower).<br /> Two identical double cabins with additional single bunks situated forward.<br /> Two identical double cabins situated aft which can be convertible to twins. (Total 5 double beds)<br /> All cabins with en suite facilities.
• currency: EUR
• yachtCurrencySymbol: €
• property_price: 35000
• mo_price: 35000
• wpcf_high_price: 42500
• wpcf_price_details: Weekly Rates: High Season / August 2024: Euro 42,500 Mid Season / July 2024: Euro 39,500 Low Season / All remaining months: Euro 35,000 Plus 12% VAT (within Greek waters) , Plus APA, MYBA TERMS. Greek Charter License
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• wpcf_mainimg: /wp-content/uploads/yacht/c/amadeus/amadeus-main-image-uprayc-1676055601.jpg
• wpcf_mainimg_description: Built by the famous Dynamique Yachts shipyard, and having undergone a total refit in 2018, S/Y Amadeus was designed to please the most demanding of yachtsmen. Built for smooth sailing, this elegant cutter rigged sloop has a sleek hull design, comfortably reaching top speeds of 12 knots and ensuring excellent sailing performance. S/Y Amadeus has just undergone this past winter (2018) a major refit such as total repaint top to bottom, new rigging (BSI Denmark), Novourania with new Evinrude 75hp outboard, Splash pool, new Bimini/Sprayhood/Awnings, new exterior fabrics and many other enhancements. In 2016 new “North Sails” were placed onboard. The yacht is maintained in excellent condition with a five-star crew year round. Her generous uncluttered teak deck offers plenty of space for sunbathing. The spacious and unique outdoor saloon has two tables seating upto 12 guests and is a perfect setting for outdoor dining and entertainment. Thanks to a special canopy and roll-up windows, the deck saloon has the added attraction that it can be fully enclosed, making it ideal for all weather conditions. Her forward area includes a splash pool and sun bathing area which can also be shaded with a removable awning. From the cockpit, a stairway leads to the light-filled spacious saloon offering ample seating, ideal for relaxing or enjoying a drink from the bar, and offers a formal dining area. This area also includes a LCD TV, entertainment center, ipod dock station, playstation, and is ideal for indoor activities. She can accommodate 10-12 guests in one full width master stateroom, two double bedded cabins each having one extra single bed and two twin bedded cabins which can be easily converted to double beds (upon request), thus, making her the only 5 double bedded sailboat in the Greek market. She also has a nice selection of toys which include water ski (adult and children), tubes, inflatable canoes, wakeboard, fishing rod and snorkeling gear.
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• wpcf_menu: <p><span style="font-size: 18pt;"><strong>S/Y AMADEUS&nbsp;&nbsp; </strong><strong>&nbsp;&nbsp;&nbsp;</strong>&nbsp;</span>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> &nbsp;</strong></p> <p><strong>&nbsp;</strong></p> <p><span style="font-size: 14pt;"><strong>BREAKFAST SELECTIONS&nbsp; </strong></span></p> <p>BREAKFAST<br />o Continental breakfast<br />o Ale carte : choice of preferred eggs, omelets, pancakes, etc<br />o Each morning freshly baked croissants and pastries<br />o Fresh cut fruits<br />o Cheese Platter<br />o Cold cuts Platter<br />o Chef&rsquo;s specialty surprise each morning</p> <p>&nbsp;</p> <p>LUNCH BUFFET</p> <p>day one<br />o Steamed mussels with garlic-lemon-whine sauce<br />o mixed greens with baby rocket &amp; sweet balsamic vinaigrette<br />o aromatic basmati rice herbed with vegetable jus, raisins &amp; caramelized onions<br />o dentex fish filleted in front of guests with olive oil and lemon dressing<br />o tender chateau brion with a greek yogurt, four spice pepper sauce<br />o flaky spanakopitakia, crusty fillo filled with spinach, fresh herbs &amp; feta cheese<br />o Chef&rsquo;s dessert</p> <p>&nbsp;</p> <p>DINNER</p> <p>day one<br />o grilled seared scallops with prosciutto glazed with brandy on a bed of fava<br />o poached salmon, avocado salad with a creamy dill and chive dressing<br />o fresh mediterranean lobster marinara in seafood bisk with linguini and basil<br />o Chef&rsquo;s dessert</p> <p>LUNCH BUFFET day two<br />o traditional greek village salad with creamy feta cheese, capers olive oil and fresh oregano<br />o lentil salad with a sweet pomegranate and olive oil vinaigrette<br />o golden fried cheese crockets accompanied by a cool yogurt lemon dip<br />o grilled skewered vegetables glazed with a creamy balsamic and roasted sesame seed dressing<br />o keftedakia fried veal and lamb meatballs with a fresh spearmint dip<br />o braised chicken fillet with crusty spiced skin &amp; fresh tarragon sauce<br />o butter &amp; chicken jus saffron rice<br />o Chef&rsquo;s dessert<br />***</p> <p><br />DINNER</p> <p>day two<br />o creamy seafood chowder soup with crusty bread sticks<br />o rocket &amp; parmiggiana salad with roasted pine nuts and foie gras pasted croutons<br />o braised marinated lamb loin with lemon &amp; thyme baby potatoes<br />o Chef&rsquo;s dessert</p> <p>&nbsp;</p> <p>LUNCH BUFFET</p> <p>day three<br />o catalane salad , wedged cherry tomatoes, cray fish, crab meat with a shrimp jus &amp; spring<br />onion basil dressing<br />o grilled octopus &amp; potato salad with olive oil, chive and white wine vinaigrette<br />o fresh herbed breaded butterfly shrimp with a horseradish cocktail dip<br />o steamed mussels in Santorini sweet wine<br />o golden brown crab cakes with a creamy tartar sauce dip<br />o fillet of sea bass with celery root &amp; butter puree and seasoned saut&eacute;ed vegetables<br />o Chef&rsquo;s dessert<br />***<br />DINNER day three<br />o creamy mushroom risotto sprinkled with shaved truffles, parmiggiana cheese and truffle oil<br />o mixed green salad with quail egg, smoked turkey and mastixa mayonnaise<br />o crusty honey skinned duck breast with rosemary, orange and duck jus<br />o Chef&rsquo;s dessert</p> <p>&nbsp;</p> <p>LUNCH BUFFET</p> <p>day four<br />o deviled egg, tuna mousse salad with a creamy caper and pickle dressing<br />o black eyed pea salad with onions, parsley and olive oil vinaigrette<br />o fried tomato crockets with a spicy cream cheese dip<br />o stuffed bell peppers with feta cheese and a crusty cream topping<br />o greek moussaka, layers of eggplant, zucchini, potatoes, hand diced veal sauce &amp; creamy<br />b&eacute;chamel<br />o Chef&rsquo;s dessert<br />***<br />DINNER day four<br />o seasoned grilled chicken ceasar salad with a creamy anchovy dressing &amp; lightly toasted<br />croutons<br />o veal carpaccio topped with kalamata olives, capers and ricotta cheese<br />o spaghetti al pesto, fresh basil, pine nuts &amp; parmiggiana reggiano blended with extra virgin<br />olive oil<br />o Chef&rsquo;s dessert</p> <p>LUNCH BUFFET</p> <p>day five<br />o greek salad, a combination of baby romaine &amp; rocket leaves and the traditional village<br />salad, vinaigrette dressing<br />o smoked salmon avocado salad with a poached egg and creamy sour cream dressing<br />o tiropitakia (mixed greek cheeses wrapped in flaky fillo pastry)<br />o zucchini crockets with a cucumber &amp; dill yogurt dip<br />o lemon veal with aromatic steamed rice and caramelized vegetables<br />o Chef&rsquo;s dessert<br />***<br />DINNER day five<br />o fish soup, a pandasia of fresh fish &amp; vegetables, in a hearty broth<br />o prawn saganaki, jumbo shrimps in a greek style cherry tomato and fresh basil sauce<br />o oven baked fresh grouper with caper-parsley sauce<br />o Chef&rsquo;s dessert</p> <p>LUNCH BUFFET</p> <p>day six<br />o prosciutto, buffalo mozzarella &amp; grape salad with a sweet wine vinaigrette<br />o fusilli salad, al dente pasta with fresh mediterranean herbs and vegetables<br />o dolmadakia, stuffed wine leaves with a creamy lemon, egg dressing<br />o fried calamari with a ouzo yogurt dip<br />o grilled haloumi cheese topped with grilled tomato, fresh spearmint and extra virgin olive oil<br />o baby lamb cutlets with beef jus, herbed cous cous &amp; grilled vegetables<br />o Chef&rsquo;s dessert<br />DINNER day six<br />(Hephaestus: god of metallurgy and the smith of the Olympian gods)<br />o french onion soup with aromatic croutons and crusty cheese topping<br />o tabouleh salad, refreshing parsley, bulgur wheat, tomatoes, cucumber, dressed with a lemon<br />vinaigrette<br />o stuffed breaded chicken schnitzel with fried rice and saut&eacute;ed spinach<br />o Chef&rsquo;s dessert<br />***</p> <p>LUNCH BUFFET</p> <p>day seven<br />o mixed lettuce salad with spring, onion and dill vinaigrette<br />o eggplant salad, oven baked eggplant made into an olive oil &amp; wine vinegar puree<br />o taramosalata, fish roe salad, blended with an onion, olive oil &amp; lemon dressing<br />o spring rolls served with a sweet &amp; sour dip<br />o creatian dakos, tomato jus marinated rusks topped with grated tomatoes, crumbled feta<br />cheese, olive oil &amp; oregano<br />o grilled lobster tails with butter lemon and paprika<br />o smoked tuna with penne in a rich creamy dill sauce<br />o Chef&rsquo;s dessert<br />***<br />DINNER day seven<br />o seafood paella, a fruit of seafood blended together with saffron rice<br />o fruits &amp; nuts salad, lettuce leaves romaine, arugula, walnuts, dried apricots, figs, cranberries<br />&amp; red cabbage. Reinforced with homemade pomegranate dressing and garnished with<br />diced fresh green apple<br />o beef wellington with carrot &amp; potato puree and beef jus gravy<br />o Chef&rsquo;s dessert</p> <p>NOTES<br />&bull; Please inform the Chef of any allergies of the guests.<br />&bull; According to guests demands, menu can change in purpose of Vegan/Vegetarian or<br />children options.<br />&bull; By consulting with the Chef, menu can change in variation of other international<br />cuisines<br />&bull; Menu can change by the chef due to availability of provisions on the islands<br />&bull; Please advise the Chef through the preference sheet for any birthdays or for any special<br />occasions<br />&bull; Chef will happily discuss more Menu options with the guests upon arrival with the<br />preference sheet he has been sent to make sure all the clients are satisfied</p> <p>&nbsp;</p>
• wpcf_video:
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• wpcf_brochure: http://www.cyabrochure.com/ebn/2395/pdhaX/256/3
• wpcf_yachtLogo: https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht256/256brochure99.jpg
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• wpcf_other_entertainment: Master cabin: LCD TV, CD, & DVD entertainment system<br /> Double cabins: LCD TV, CD, & DVD entertainment system<br /> Saloon: LED 40" TV, Blue Ray player & CD entertainment system<br /> X-Box ONE X & Playstation 3 in Saloon<br /> Gameboards<br /> Ipod Dock Station<br /> WIFI / Laptop<br /> Sony BlueTooth Speaker<br /> <br /> <br />
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• wpcf_captain_only:
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• wpcf_queencabins: 2
• wpcf_singlecabins: 0
• wpcf_doublecabins: 0
• wpcf_twincabins: 2
• wpcf_pullmancabins: 0
• wpcf_refit: 2014/2020
• wpcf_deck_shower: Yes
• wpcf_bimini: Yes
• wpcf_voltages: 220V AC - 24V DC
• wpcf_homecountry: Greece
• wpcf_fuel: 120
• cruising_speed: 11
• max_speed: 13
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</strong><strong>&nbsp;&nbsp;&nbsp;</strong>&nbsp;</span>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<strong> &nbsp;</strong></p> <p><strong>&nbsp;</strong></p> <p><span style="font-size: 14pt;"><strong>BREAKFAST SELECTIONS&nbsp; </strong></span></p> <p>BREAKFAST<br />o Continental breakfast<br />o Ale carte : choice of preferred eggs, omelets, pancakes, etc<br />o Each morning freshly baked croissants and pastries<br />o Fresh cut fruits<br />o Cheese Platter<br />o Cold cuts Platter<br />o Chef&rsquo;s specialty surprise each morning</p> <p>&nbsp;</p> <p>LUNCH BUFFET</p> <p>day one<br />o Steamed mussels with garlic-lemon-whine sauce<br />o mixed greens with baby rocket &amp; sweet balsamic vinaigrette<br />o aromatic basmati rice herbed with vegetable jus, raisins &amp; caramelized onions<br />o dentex fish filleted in front of guests with olive oil and lemon dressing<br />o tender chateau brion with a greek yogurt, four spice pepper sauce<br />o flaky spanakopitakia, crusty fillo filled with spinach, fresh herbs &amp; feta cheese<br />o Chef&rsquo;s dessert</p> <p>&nbsp;</p> <p>DINNER</p> <p>day one<br />o grilled seared scallops with prosciutto glazed with brandy on a bed of fava<br />o poached salmon, avocado salad with a creamy dill and chive dressing<br />o fresh mediterranean lobster marinara in seafood bisk with linguini and basil<br />o Chef&rsquo;s dessert</p> <p>LUNCH BUFFET day two<br />o traditional greek village salad with creamy feta cheese, capers olive oil and fresh oregano<br />o lentil salad with a sweet pomegranate and olive oil vinaigrette<br />o golden fried cheese crockets accompanied by a cool yogurt lemon dip<br />o grilled skewered vegetables glazed with a creamy balsamic and roasted sesame seed dressing<br />o keftedakia fried veal and lamb meatballs with a fresh spearmint dip<br />o braised chicken fillet with crusty spiced skin &amp; fresh tarragon sauce<br />o butter &amp; chicken jus saffron rice<br />o Chef&rsquo;s dessert<br />***</p> <p><br />DINNER</p> <p>day two<br />o creamy seafood chowder soup with crusty bread sticks<br />o rocket &amp; parmiggiana salad with roasted pine nuts and foie gras pasted croutons<br />o braised marinated lamb loin with lemon &amp; thyme baby potatoes<br />o Chef&rsquo;s dessert</p> <p>&nbsp;</p> <p>LUNCH BUFFET</p> <p>day three<br />o catalane salad , wedged cherry tomatoes, cray fish, crab meat with a shrimp jus &amp; spring<br />onion basil dressing<br />o grilled octopus &amp; potato salad with olive oil, chive and white wine vinaigrette<br />o fresh herbed breaded butterfly shrimp with a horseradish cocktail dip<br />o steamed mussels in Santorini sweet wine<br />o golden brown crab cakes with a creamy tartar sauce dip<br />o fillet of sea bass with celery root &amp; butter puree and seasoned saut&eacute;ed vegetables<br />o Chef&rsquo;s dessert<br />***<br />DINNER day three<br />o creamy mushroom risotto sprinkled with shaved truffles, parmiggiana cheese and truffle oil<br />o mixed green salad with quail egg, smoked turkey and mastixa mayonnaise<br />o crusty honey skinned duck breast with rosemary, orange and duck jus<br />o Chef&rsquo;s dessert</p> <p>&nbsp;</p> <p>LUNCH BUFFET</p> <p>day four<br />o deviled egg, tuna mousse salad with a creamy caper and pickle dressing<br />o black eyed pea salad with onions, parsley and olive oil vinaigrette<br />o fried tomato crockets with a spicy cream cheese dip<br />o stuffed bell peppers with feta cheese and a crusty cream topping<br />o greek moussaka, layers of eggplant, zucchini, potatoes, hand diced veal sauce &amp; creamy<br />b&eacute;chamel<br />o Chef&rsquo;s dessert<br />***<br />DINNER day four<br />o seasoned grilled chicken ceasar salad with a creamy anchovy dressing &amp; lightly toasted<br />croutons<br />o veal carpaccio topped with kalamata olives, capers and ricotta cheese<br />o spaghetti al pesto, fresh basil, pine nuts &amp; parmiggiana reggiano blended with extra virgin<br />olive oil<br />o Chef&rsquo;s dessert</p> <p>LUNCH BUFFET</p> <p>day five<br />o greek salad, a combination of baby romaine &amp; rocket leaves and the traditional village<br />salad, vinaigrette dressing<br />o smoked salmon avocado salad with a poached egg and creamy sour cream dressing<br />o tiropitakia (mixed greek cheeses wrapped in flaky fillo pastry)<br />o zucchini crockets with a cucumber &amp; dill yogurt dip<br />o lemon veal with aromatic steamed rice and caramelized vegetables<br />o Chef&rsquo;s dessert<br />***<br />DINNER day five<br />o fish soup, a pandasia of fresh fish &amp; vegetables, in a hearty broth<br />o prawn saganaki, jumbo shrimps in a greek style cherry tomato and fresh basil sauce<br />o oven baked fresh grouper with caper-parsley sauce<br />o Chef&rsquo;s dessert</p> <p>LUNCH BUFFET</p> <p>day six<br />o prosciutto, buffalo mozzarella &amp; grape salad with a sweet wine vinaigrette<br />o fusilli salad, al dente pasta with fresh mediterranean herbs and vegetables<br />o dolmadakia, stuffed wine leaves with a creamy lemon, egg dressing<br />o fried calamari with a ouzo yogurt dip<br />o grilled haloumi cheese topped with grilled tomato, fresh spearmint and extra virgin olive oil<br />o baby lamb cutlets with beef jus, herbed cous cous &amp; grilled vegetables<br />o Chef&rsquo;s dessert<br />DINNER day six<br />(Hephaestus: god of metallurgy and the smith of the Olympian gods)<br />o french onion soup with aromatic croutons and crusty cheese topping<br />o tabouleh salad, refreshing parsley, bulgur wheat, tomatoes, cucumber, dressed with a lemon<br />vinaigrette<br />o stuffed breaded chicken schnitzel with fried rice and saut&eacute;ed spinach<br />o Chef&rsquo;s dessert<br />***</p> <p>LUNCH BUFFET</p> <p>day seven<br />o mixed lettuce salad with spring, onion and dill vinaigrette<br />o eggplant salad, oven baked eggplant made into an olive oil &amp; wine vinegar puree<br />o taramosalata, fish roe salad, blended with an onion, olive oil &amp; lemon dressing<br />o spring rolls served with a sweet &amp; sour dip<br />o creatian dakos, tomato jus marinated rusks topped with grated tomatoes, crumbled feta<br />cheese, olive oil &amp; oregano<br />o grilled lobster tails with butter lemon and paprika<br />o smoked tuna with penne in a rich creamy dill sauce<br />o Chef&rsquo;s dessert<br />***<br />DINNER day seven<br />o seafood paella, a fruit of seafood blended together with saffron rice<br />o fruits &amp; nuts salad, lettuce leaves romaine, arugula, walnuts, dried apricots, figs, cranberries<br />&amp; red cabbage. Reinforced with homemade pomegranate dressing and garnished with<br />diced fresh green apple<br />o beef wellington with carrot &amp; potato puree and beef jus gravy<br />o Chef&rsquo;s dessert</p> <p>NOTES<br />&bull; Please inform the Chef of any allergies of the guests.<br />&bull; According to guests demands, menu can change in purpose of Vegan/Vegetarian or<br />children options.<br />&bull; By consulting with the Chef, menu can change in variation of other international<br />cuisines<br />&bull; Menu can change by the chef due to availability of provisions on the islands<br />&bull; Please advise the Chef through the preference sheet for any birthdays or for any special<br />occasions<br />&bull; Chef will happily discuss more Menu options with the guests upon arrival with the<br />preference sheet he has been sent to make sure all the clients are satisfied</p> <p>&nbsp;</p>";s:13:"yachtMenu1Pic";s:0:"";s:13:"yachtMenu2Pic";s:0:"";s:13:"yachtMenu3Pic";s:0:"";s:13:"yachtMenu4Pic";s:0:"";s:13:"yachtMenu5Pic";s:0:"";s:13:"yachtMenu6Pic";s:0:"";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"6";s:14:"yachtCrewSmoke";s:2:"No";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:16:"Harry Fotopoulos";s:18:"yachtCaptainNation";s:5:"Greek";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:15:"Greek, English ";s:13:"yachtCrewName";s:13:"Mirella David";s:14:"yachtCrewTitle";s:16:"Chief Stewardess";s:15:"yachtCrewNation";s:0:"";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:2708:"CAPTAIN - Harry Fotopoulos<br /> <br /> Captain Harry is a graduate of the Merchant Marine Academy and holds a Captain Class A’ Diploma. He also holds a Canadian Commercial Pilot license class B, sailing and speedboat license. He has over 15 years of experience onboard many types of Charter Yachts. He holds Certificates in GMDSS, Fire Fighting & First Aid, Personal Safety, Life Saving, and Ship Security. He has a great knowledge of the Greek islands and will navigate guests to remarkable destinations. During his one season on board he showed great leadership skills and received positive feedback from all guests. He is calm yet very outgoing and speaks very good English. <br /> <br /> DECKHAND - Konstantinos Santas<br /> <br /> CHIEF STEWARDESS - Mirella Davint<br /> Mirella has 8+ years of experience as a stewardess onboard charter and private yachts. She has a very pleasant personality and she aims to accommodate her guests to the fullest. Comments received from previous guests are memorable. This will be Mirella’s eighth season onboard. Mirella speaks English and she is 38 years old.<br /> <br /> <br /> ENGINEER – Stelios Mandos<br /> Stelios holds an Engineer Class B’ Diploma from the Greek Merchant Marine Academy as well as a Sailor’s License. He has over 15 years of experience onboard Ocean-Going Vessels and Charter Yachts. His hobbies include spearfishing and sailing. He speaks good English. Stelios is 45 years old, married with two children.<br /> <br /> CHEF – George Bakas<br /> George is 56 years old and has worked as a chef for more than 20 years in numerous hotels restaurants, mega yachts and resorts throughout his career. George loves to entice his guests with his delicacies. He is experienced and handles his dishes with pride and looks forward to include his guests into his culinary world. He speaks excellent English and Greek. We are confident that he will serve his guests unforgettable flavors with a mediterranean touch!<br /> <br /> ASSISTANT STEWARDESS – Maria Spiliotis<br /> Maria is 25 years old and has been in the yachting industry since 2019. Her working experience includes 2 years as a housekeeper and assistant stewardess. Maria speaks good English. One of Maria's strongest attributes is her appetite for work. She is also very sociable, welcoming and looks forward to having guests on board S/Y Amadeus. <br /> <br /> DECKHAND - Nikos Panagos<br /> Nikos is hard working and has had over 7 years experience on various charter yachts. He holds a speedboat license and safety certificates. He is pleasant, outgoing and enjoys sailing. 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Greek Charter License ";s:10:"yachtTerms";s:4:"MYBA";s:13:"yachtCaptOnly";s:0:"";s:15:"yachtSpecialCon";s:0:"";s:14:"yachtContracts";s:0:"";s:21:"yachtConsumptionUnits";s:9:"Litres/Hr";s:10:"yachtRange";s:0:"";s:11:"yachtPermit";s:1:"1";s:12:"yachtLicense";s:1:"1";s:8:"yachtMca";s:1:"1";s:16:"yachtDeepSeaFish";s:0:"";s:10:"yachtSatTv";s:1:"0";s:9:"yachtIpod";s:3:"Yes";s:10:"yachtVideo";s:0:"";s:17:"yachtSailInstruct";s:0:"";s:13:"yachtInternet";s:12:"Onboard WIFI";s:16:"yachtCaptainOnly";s:0:"";s:16:"yachtBrokerNotes";s:298:"New interior and exterior fabrics 2022<br /> Winter 2020: New sprayhood, bimini and awnings. <br /> Winter 2019-2020 : Painting Hull/Superstructure/Mast/Boom - All New Rigging - New exterior fabrics - New Tender and Outboard - <br /> Plus other enhancements.<br /> "North Sails" sails<br /> ";s:10:"yachtNumGC";i:1;s:13:"yachtGC1Title";s:34:"AMADEUS / Charter July 20-27, 2019";s:8:"yachtGC1";s:433:"Sent: Wednesday, July 31, 2019 9:02 PM<br /> <br /> Hi George,<br /> client just informed me, that he and his friends were very happy. Good atmosphere on board, excellent crew, good chef and professional service.<br /> Yacht in good condition, nice cabins. The proposed itinerary was good. Clients intend to book AMADEUS next summer again.<br /> Please send my big thank you to the Captain.<br /> <br /> Best regards, <br /> ";s:10:"yachtGC1P1";s:82:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht256/256guests12469-1.jpg";s:10:"yachtGC1P2";s:0:"";s:10:"yachtGC1P3";s:0:"";s:15:"yachtInsCompany";s:9:"Pantenius";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:17:"Big Blue Yachting";s:20:"yachtContractAddress";s:57:"2, Ioannou Fix Street, 175 61 Pal. 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• location_details: Home Base: Marina Zea, Piraeus, Greece Weekly Rates: High Season / August 2024: Euro 42,500 Mid Season / July 2024: Euro 39,500 Low Season / All remaining months: Euro 35,000 Plus 12% VAT (within Greek waters) , Plus APA, MYBA TERMS. Greek Charter License
• helipad: No
• sailing_instructor:
• lengthm: 33.00 m
• consumption: 120
• consumption_units: Litres/Hr
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• price_details: Weekly Rates: High Season / August 2024: Euro 42,500 Mid Season / July 2024: Euro 39,500 Low Season / All remaining months: Euro 35,000 Plus 12% VAT (within Greek waters) , Plus APA, MYBA TERMS. Greek Charter License
• terms: Plus Expenses
• yachtTermsTypeNum: 2
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• flag: Greek
• captain_nation: Greek
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• caemail: [email protected]
• ca: BIG BLUE YACHTING
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• cya_content: a:2:{s:4:"time";i:1663318306;s:3:"cya";s:2810:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> AMADEUS Yacht Description</h2></div><p>Built by the famous Dynamique Yachts shipyard, and having undergone a total refit in 2018, S/Y Amadeus was designed to please the most demanding of yachtsmen. Built for smooth sailing, this elegant cutter rigged sloop has a sleek hull design, comfortably reaching top speeds of 12 knots and ensuring excellent sailing performance. <br /> <br /> S/Y Amadeus has just undergone this past winter (2018) a major refit such as total repaint top to bottom, new rigging (BSI Denmark), Novourania with new Evinrude 75hp outboard, Splash pool, new Bimini/Sprayhood/Awnings, new exterior fabrics and many other enhancements. In 2016 new “North Sails” were placed onboard. The yacht is maintained in excellent condition with a five-star crew year round.<br /> <br /> Her generous uncluttered teak deck offers plenty of space for sunbathing. The spacious and unique outdoor saloon has two tables seating upto 12 guests and is a perfect setting for outdoor dining and entertainment. Thanks to a special canopy and roll-up windows, the deck saloon has the added attraction that it can be fully enclosed, making it ideal for all weather conditions. Her forward area includes a splash pool and sun bathing area which can also be shaded with a removable awning.<br /> <br /> From the cockpit, a stairway leads to the light-filled spacious saloon offering ample seating, ideal for relaxing or enjoying a drink from the bar, and offers a formal dining area. This area also includes a LCD TV, entertainment center, ipod dock station, playstation, and is ideal for indoor activities. <br /> <br /> She can accommodate 10-12 guests in one full width master stateroom, two double bedded cabins each having one extra single bed and two twin bedded cabins which can be easily converted to double beds (upon request), thus, making her the only 5 double bedded sailboat in the Greek market.<br /> <br /> She also has a nice selection of toys which include water ski (adult and children), tubes, inflatable canoes, wakeboard, fishing rod and snorkeling gear.</p><p>Presented by DMA Yachting, the breathtaking charter yacht AMADEUS is a 110 ft sailboat. AMADEUS spends the summer and winter season in Greece. She was delivered by the ship builder Dynamique Ya in 1996. A well-done refit was finalized in 2014/2018. The ingenious yacht layout features 5 large cabins and comfortably accommodates a maximum of 12 guests. </p><p>AMADEUS is classified primarily as a sailboat.</p><p>The sailboat features Engines: 2 x 320HP Perkins Rolls Royce Generators: 1 Northern Lights x 25KW, 1 Onan x 60KW Generator fuel 250 liters per day. engines .</p>";}
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• review_debug: <!DOCTYPE HTML> <meta charset="iso-8859-1"> <html> <head> <title>AMADEUS Yacht Charters</title> <link href="https://www.cyabrochure.com/css2/style.css" rel="stylesheet" type="text/css"> <link rel="stylesheet" href="https://www.cyabrochure.com/dcodes/css3_buttons/css/dc_css3_buttons.css" type="text/css"/> <script src="https://www.cyabrochure.com/js/jquery.min.js" type="text/javascript"></script> <link rel="stylesheet" type="text/css" href="https://www.cyabrochure.com/dcodes/prettyPhoto/css/prettyPhoto.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/prettyPhoto/js/jquery.prettyPhoto.js" type="text/javascript"></script> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tooltips/css/dc_tooltips.css" type="text/css"/> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tables1/css/dc_tables1.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/tooltips/js/dc_tooltips.js" type="text/javascript"></script> <link href='http://fonts.googleapis.com/css?family=Shadows+Into+Light' rel='stylesheet' type='text/css'> <script type="text/javascript"> $(function(){ $("a[rel^='prettyPhoto']").prettyPhoto({ social_tools: false, }); }); </script> <script language="javascript"> function toggleDiv(caltype1) { if(caltype1 == 1 || caltype1==2){ var ele1 = document.getElementById("textcaldiv"); var ele2 = document.getElementById("graphcaldiv"); if(caltype1 == 1) { ele1.style.display = "none"; ele2.style.display = "block"; //text.innerHTML = "show"; } if(caltype1 == 2) { ele1.style.display = "block"; ele2.style.display = "none"; // text.innerHTML = "hide"; } } if(caltype1 == 3) { var ele = document.getElementById("expRates"); if(ele.style.display == "block") { ele.style.display = "none"; //text.innerHTML = "show"; } else { ele.style.display = "block"; //text.innerHTML = "hide"; } } } function changecols(opt,ebf){ if(ebf==2) var cols = document.getElementsByClassName("cya-width-full"); else var cols = document.getElementsByClassName("cya-width-50"); var mywidth; for (var i = 0; i < cols.length; i++) { if(opt==2) { // show 2 columns if(ebf==2) cols[i].style.width = '50%'; else cols[i].style.width = null; } if(opt==1) { // show 1 column if(ebf==2) cols[i].style.width = null; else cols[i].style.width = '100%'; } } } </script> </head> <BODY link="FFFFFF" alink="FFFFFF" vlink="FFFFFF" BGCOLOR="FFFFFF" LEFTMARGIN=0 TOPMARGIN=0 MARGINWIDTH=0 MARGINHEIGHT=0> <div id='ebcontain'> <div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/256/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/256/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/256/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/256/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/256/M///'>Sample Menu</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/256/G///'>Guest Comments</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/256/4///'>Rates</a></div></div><span class='stretcher'></span><div class='ebrbody' ><div style='text-align:center;margin-top:5px;'><img src='https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht256/256brochure99.jpg?314211673' border='0' alt='AMADEUS'></div><div class='clr'></div><div style='text-align:center;'><img width='529' height='10' src='http://www.centralyachtagent.com/ebtimages/def.gif' alt='line'></div><div class='clr'></div><div style='text-align:right;'><img src='https://www.centralyachtagent.com//images/enlarge4.jpg' style='padding-right:5px;' title='enlarge image where available' alt='enlarge image where available'></div><div class='clr'></div><div style='text-align:center;font-size:130%;'>AMADEUS GUESTS COMMENTS</div><div class='clr'></div><br><div style='text-align:center;background:#CCCCCC;font-weight:bold;'>AMADEUS / Charter July 20-27, 2019</div><div class='clr'></div><div style='text-align:left;'>Sent: Wednesday, July 31, 2019 9:02 PM<br /> <br /> Hi George,<br /> client just informed me, that he and his friends were very happy. Good atmosphere on board, excellent crew, good chef and professional service.<br /> Yacht in good condition, nice cabins. The proposed itinerary was good. Clients intend to book AMADEUS next summer again.<br /> Please send my big thank you to the Captain.<br /> <br /> Best regards, <br /> </div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[256]' title='' href='https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht256/256guests12469-1.jpg?314211673'><span></span><img src='https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht256/256guests12469-1.jpg?314211673' style='border:0px;' alt='Photo 1'></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div><div class='clr'></div><br><div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/256/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/256/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/256/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/256/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/256/M///'>Sample Menu</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/256/G///'>Guest Comments</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/256/4///'>Rates</a></div></div><span class='stretcher'></span> </div> </body> </html>
• parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht256/256layout.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of AMADEUS"> <img height="159" width="500" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of AMADEUS" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht256/256layout.jpg?ssl=1"/> </a> </div>
• parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="row"> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/amadeus/amadeus-crew-large-1.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of AMADEUS|Captain" data-src='/wp-content/uploads/yacht/c/amadeus/amadeus-crew-small-1.jpg' /> </a> Captain </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/amadeus/amadeus-crew-large-2.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of AMADEUS|Engineer" data-src='/wp-content/uploads/yacht/c/amadeus/amadeus-crew-small-2.jpg' /> </a> Engineer </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/amadeus/amadeus-crew-large-3.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of AMADEUS|Chief Stewardess" data-src='/wp-content/uploads/yacht/c/amadeus/amadeus-crew-small-3.jpg' /> </a> Chief Stewardess </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/amadeus/amadeus-crew-large-4.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of AMADEUS|Chef" data-src='/wp-content/uploads/yacht/c/amadeus/amadeus-crew-small-4.jpg' /> </a> Chef </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/amadeus/amadeus-crew-large-5.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of AMADEUS|Deckhand" data-src='/wp-content/uploads/yacht/c/amadeus/amadeus-crew-small-5.jpg' /> </a> Deckhand </p> </div> </div> <div class="col-md-12"><h4>Captain: Nikos Kousoulis </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>CAPTAIN – Nikos Kousoulis<br /> Captain Nikos is a graduate of the Merchant Marine Academy and holds a Captain Class A’ Diploma. He has over 17 years of service at sea onboard many Charter Yachts and Cruise Ships. He has been on board S/Y Amadeus for the past 8 years and will also cruise at night, weather permitting. He holds Certificates in GMDSS, Fir Fighting & First Aid, Personal Safety, Life Saving, and Ship Security. Captain Nikos is an avid Sailor and an excellent host. He speaks English. He is 51 years old, married and has three children.<br /> <br /> ENGINEER – Nikos Akermanidis<br /> Nikos holds an Engineer Class B’ Diploma from the Greek Merchant Marine Academy. He has over 18 years of experience onboard Ocean Going Vessels and Charter Yachts. This is his second year on board the yacht. He speaks English and is 42 years old.<br /> <br /> CHEF –Thanasis Kalogeropoulos<br /> <br /> Thanasis is a certified Master Chef, Post Graduate in Culinary and Pastry Studies at Switselhoff in Bern, Switzerland. Throughout his culinary carrier he has served on board many prestigious privately owned mega yachts. On shore he has worked as a chef at the Athens Hilton and as head chef at the Meridien - Plaza Hotel in Athens. He is also a party specialist. Thanasis, also had the opportunity to work as an in-house chef for some of Greece’s most elite families. His culinary talents include Classic and Modern Greek, Italian, French, Oriental and Sushi. International and Pastry. Thanasis is Greek and speaks good English and conversational Italian and French.<br /> <br /> CHIEF STEWARDESS - Mirella Davint<br /> Mirella has 6 years of experience as a stewardess onboard charter and private yachts. She has a very pleasant personality and she aims to accommodate her guests to the fullest. Comments received from previous guests are memorable. This will be Mirella’s fourth season onboard. Mirella speaks English and she is 35 years old.<br /> <br /> ASST. STEWARDESS – Kalliopi Perdika<br /> <br /> DECKHAND – Stelios Mandos<br /> Stelios holds an Engineer Class B’ Diploma from the Greek Merchant Marine Academy as well as a Sailor’s License. He has over 15 years of experience onboard Ocean<br /> Going Vessels and Charter Yachts. He is rejoining Amadeus after a two year absence full of enthusiasm and energy. His hobbies include spearfishing and sailing. He speaks good English. Stelios is 43 years old, married with two children. </p></div> </div> </div> </div>
• parsed_menu: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-utensils mofa"></i></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class="cya_table row"> <div class=col-md-12> <p><span style="font-size: 18pt;"><strong>S/Y AMADEUS   </strong><strong>   </strong> </span>      <strong>  </strong></p><br /> <p><strong> </strong></p><br /> <p><span style="font-size: 14pt;"><strong>BREAKFAST SELECTIONS  </strong></span></p><br /> <p> </p><br /> <p> </p><br /> <p>-Freshly Squeezed Orange And/Or Grapefruit Juice</p><br /> <p>-Selection Of Other Juices Such As Peach, Pineapple, Tomato.</p><br /> <p> </p><br /> <p>-Fresh Milk Cold And/Or Hot.</p><br /> <p> </p><br /> <p>-Freshly Brewed Coffee And/Or Decaf Coffee, Cappuccino, Espresso (Nespresso)</p><br /> <p>-Hot Or Cold Chocolate, Selection Of Teas Served With Lemon, Honey And/Or Milk.</p><br /> <p> </p><br /> <p>-Breads: Plain Croissant, Chocolate Croissant, Brioche, Muffins, Traditional Greek Bread,</p><br /> <p>-Rolls, Pastries, Toast White/Wheat/Rye.</p><br /> <p> </p><br /> <p>-Selection Of Jams And Marmalades Such As Apricot, Strawberry, Rasberry, Orange And Honey.</p><br /> <p> </p><br /> <p>-Selection Of Cheese Such As Emmental, Edam, Gruyere, Kefalotiri, Graviera,</p><br /> <p>-Cream Cheese, Cottage Cheese, Cheese Spread.</p><br /> <p> </p><br /> <p>-Ham, Bacon, Salami, Smoked Turkey, Prosciutto.</p><br /> <p> </p><br /> <p>-Choice Of: Scrambled Eggs, Boiled Eggs, Fried Eggs, Poached Eggs, Omelets.</p><br /> <p>-Eggs And Omelets Are Prepared To Order And Accompanied According To The Guest’s Requests.</p><br /> <p> </p><br /> <p>-Pancakes, Served With Jam, Honey, Maple Syrup, Fruits And/Or Whipped Cream.</p><br /> <p> </p><br /> <p>-Home-Made Carrot Cake.</p><br /> <p> </p><br /> <p>-Selection Of Cereals Such As Corn Flakes, Bran,Rice Crispies , Muesli.</p><br /> <p> </p><br /> <p>-Greek Plain Yoghurt And Fruit Yoghurt.</p><br /> <p> </p><br /> <p>-Fruit Salad, Half Grapefruit, Mixed Berries, Stewed Prunes, Dried Fruits And Nuts.</p><br /> <p> </p><br /> <p> </p><br /> <p> </p><br /> <p> </p><br /> <p> </p><br /> <h1><span style="font-size: 14pt;">LUNCH SELECTIONS</span></h1><br /> <p> </p><br /> <p><strong><u> </u></strong></p><br /> <ul><br /> <li>Greek Salad With Marinated Anchovy And Extra Virgin Olive Oil</li><br /> </ul><br /> <p> </p><br /> <p>Fresh Talliatele With Mushrooms And Parmesan Chips</p><br /> <p>Seawolf Fiilet With Vegetables Briam, Fried Caper And Fresh Thyme Panacotta With Ginger</p><br /> <p> </p><br /> <ul><br /> <li>Salad With Radish, Dill, Parsley, Arabic Pita Bread And Soumak</li><br /> </ul><br /> <p> </p><br /> <p>Egg-Plant Napoleon With Feta Cheese And Tomato Couli</p><br /> <p>Chicken Roll, Cous-Cous With Raisins, Pine Nut And Orange Sauce Walnut Cake With Vanilla Ice-Cream</p><br /> <p><strong><u> </u></strong></p><br /> <ul><br /> <li>Salad With Grilled Peach And Apricot And Watermelon Vinaigrette Sauce</li><br /> </ul><br /> <p> </p><br /> <p>Risotto With Red Mullet, Pine Nuts And Sun Dried Tomato</p><br /> <p>Pork Loin Filled With Naxos Graviere</p><br /> <p>Halvas (Semolina) With Korinthous Raisins Kai Cinnamon</p><br /> <p><strong><u> </u></strong></p><br /> <ul><br /> <li>Salad With Fennel Root, Olives And Orange</li><br /> </ul><br /> <p>Tarte With Goat Cheese And Green Apple</p><br /> <p> </p><br /> <p>Gurnet Fillet With Lemon Sauce Baby Potatoes And Parsley</p><br /> <p>Yogurt Mousse With Fresh Vanilla</p><br /> <p><strong><u> </u></strong></p><br /> <ul><br /> <li>Watermelon Salad,Feta Onion And Lemon Sauce, Balsamic Vinegar And Extra Virgin Olive Oil</li><br /> </ul><br /> <p> </p><br /> <p>Stuffed Squid With Chocolate Sauce</p><br /> <p>Tuna Fillet With Orange Confite And Red Wine Sauce</p><br /> <p>Peach Cheesecake</p><br /> <p><strong><u> </u></strong></p><br /> <ul><br /> <li>Green Salad With Smoked Salmon And Salmon Eggs</li><br /> </ul><br /> <p> </p><br /> <p>Mussels With Fresh White Cheese (Anthotiro) And Peppers</p><br /> <p>Sole Fillet Saute With Spring Onion And Fava (Yellow Split Peas) Fron Santorini Island</p><br /> <p>Galaktompoureko (Pastry Fillo Filled With Cream) And Orange Couli</p><br /> <p><strong><u> </u></strong></p><br /> <ul><br /> <li>Salad With Rocket, Parmezan Flakes, Sun Dried Tomato And Caramel Balsamic Sauce</li><br /> </ul><br /> <p> </p><br /> <p>Grilled Octapus With Chick Peas And Lemon</p><br /> <p>Anglerfish Stew With Green Talliatele</p><br /> <p>Tiramisu With Aigina Pistachios</p><br /> <p> </p><br /> <h1><span style="font-size: 14pt;">DINNER SELECTIONS</span></h1><br /> <p> </p><br /> <p><strong><u> </u></strong></p><br /> <p>-Salad With Cretan Hard Bread , Tomato And Fresh White Cheese (Anthotiro)</p><br /> <p> </p><br /> <p>Grilled Vegetables Napoleon With Mastello (Chios Cheese)</p><br /> <p>Bream Fillet With Crust From Cuttlefish Ink, Artichoke Mousse And Marinated Fennel Root</p><br /> <p>Chocolate Souffle With Ice-Cream</p><br /> <p><strong><u> </u></strong></p><br /> <p>-Green Salad With Cottage Cheese, Walnuts And Extra Virgin Olive Oil With Herbs</p><br /> <p> </p><br /> <p>Cabbage Leafs Filled With Shrimps, Cracked Wheat And Egg-Lemon Sauce And Ginger</p><br /> <p>T-Bone Steak With Mushrooms Sauce,Dofinouaze Potato</p><br /> <p>Trifle With Coffee</p><br /> <p><strong><u> </u></strong></p><br /> <p><strong><u> </u></strong></p><br /> <p>-Caesars Salad With Poached Egg, Parmesan Tuille And Mustard Crackers</p><br /> <p> </p><br /> <p>Fousili With Pesto Sauce And King Prawns</p><br /> <p>Cod Fish Cooked With Safron, Green Olives And Potato</p><br /> <p>Kantaifi With Pistachio And Ice Cream</p><br /> <p><strong><u> </u></strong></p><br /> <p>-Mozzarella Buffal0 With Black Eyed Beans And Fennel</p><br /> <p> </p><br /> <p>Rizotto Venere With Chicken Breast And Crawfish</p><br /> <p>Rib-Eye With Fresh Potato Chips And Vegetable Sauce</p><br /> <p>Almond Pie With Chocolate</p><br /> <p><strong><u> </u></strong></p><br /> <p><strong><u> </u></strong></p><br /> <p>-Baby Spinach Salad, Pears With Pepper And Walnut Vinegar From Blackberry</p><br /> <p> </p><br /> <p>Beef Carpaccio With Caper, Parmesan And Rocket</p><br /> <p>Gilthead Fillet, Vegetable Chips And Hot Balsamic Sauce</p><br /> <p>Greek Loukoumades, Thyme Honey And Walnuts</p><br /> <p><strong><u> </u></strong></p><br /> <p><strong><u> </u></strong></p><br /> <p>-Cracked Wheat Salad, Parsley,Cucumber,Tomato And Pomegrenade Sauce</p><br /> <p> </p><br /> <p>Goat And Feta Cheese Croquete, Orange And Cumin Sauce</p><br /> <p>Pork Souvlaki, Greek Pita Bread, Tzatziki Sauce And French Fries</p><br /> <p>Caltsounia (Pastry) With Manouri Cheese, Mint, Honey-Orange Sauce</p><br /> <p> </p><br /> <p><strong><u> </u></strong></p><br /> <p>-Grilled Vegetables Salad And Chaloumi (Cyprus Cheese)</p><br /> <p> </p><br /> <p>Eggplant “Papoutsakia”, Mince Meat With Fresh Tomato Sauce</p><br /> <p>Spagetti Flavored With Cutlefish Ink, Shrimps</p><br /> <p>Hazelnut Cream Profiterolle</p> </div> </div> </div> </div> </div>
• reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example' itemscope itemtype="https://schema.org/Review"> <div itemprop="name" content=""></div> <div itemprop="itemReviewed" itemscope itemtype="https://schema.org/Hotel"> <span itemprop="name">AMADEUS</span> </div> <div itemprop="author" itemtype="https://schema.org/Person" itemscope> <meta itemprop="name" content="AMADEUS" Crew 2 /> </div> <div class="yacht_rev"> <div itemprop="reviewBody">AMADEUS / Charter July 20-27, 2019</div><div class='clr'></div><div style='text-align:left;'>Sent: Wednesday, July 31, 2019 9:02 PM<br /> <br /> Hi George,<br /> client just informed me, that he and his friends were very happy. Good atmosphere on board, excellent crew, good chef and professional service.<br /> Yacht in good condition, nice cabins. The proposed itinerary was good. Clients intend to book AMADEUS next summer again.<br /> Please send my big thank you to the Captain.<br /> <br /> Best regards, <br /> </div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[256]' title='' href='/wp-content/uploads/yacht/c/amadeus/amadeus-amadeus-review-large1.jpg' class="review_img" data-lightbox="yacht_gallery"><span></span><img src='/wp-content/plugins/mo_filter/img/lqip/lqip_6x9_v1.webp' style='border:0px;' alt='Review img # 1 of the yacht AMADEUS' class="lazyload img-responsive" data-src="/wp-content/uploads/yacht/c/amadeus/amadeus-review-1.jpg" itemprop="image"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div> </div>
• crewimg: a:2:{i:3;a:2:{s:3:"url";s:75:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht256/256crew3.jpg";s:4:"desc";s:16:"Chief Stewardess";}i:5;a:2:{s:3:"url";s:74:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht256/256crew5.jpg";s:4:"desc";s:8:"Engineer";}}
• mo_sheet_videos: a:1:{i:0;s:927:" <div class="rounded-4 mb-5 bg-light overflow-hidden position-relative"> <img width="800" height="450" srcset="/wp-content/uploads/moimg//vi/EDVmiZG0FXo/mqdefault.jpg 600w, /wp-content/uploads/moimg//vi/EDVmiZG0FXo/0.jpg 900w, /wp-content/uploads/moimg//vi/EDVmiZG0FXo/maxresdefault.jpg " alt="Yacht Video" class="img-fluid w-100"> <a href="https://youtu.be/EDVmiZG0FXo" data-fancybox="video-gallery" class="w-100 h-100" data-type=""> <img src="/wp-content/plugins/mo_filter/images/play.svg" alt="play icon" class="moplyrplay position-absolute top-50 start-50 translate-middle" style=" width: clamp(50px, 17vw, 110px); height: clamp(50px, 17vw, 110px); "> </a> </div> ";}
• mo_sheet_videos_last_update: 1725856733
• gpt_thread_id: thread_0GiGxLhO6TAvKmFEnI7dh40G
• gpt_description: <h3>Elevator Summary</h3> <p>Built by the prestigious <b>Dynamique Yachts</b>, the 110' S/Y Amadeus is an exemplar of <b>luxury sailing</b>. After undergoing a comprehensive refit in 2018, this cutter-rigged sloop combines performance with comfort, boasting a sleek hull design that comfortably achieves speeds up to <b>12 knots</b>. She sails primarily in the enchanting waters of <b>Greece and Turkey</b>, with various luxurious amenities and an impressive array of water toys. Accommodating up to <b>12 guests</b> in <b>5 cabins</b>, each uniquely designed for comfort, the yacht promises an unmatched sailing experience for aficionados and leisure guests alike.</p> <h3>Accommodation</h3> <p>The layout of S/Y Amadeus offers generous accommodation for up to 12 guests in <b>5 exquisitely appointed cabins</b>. Among them, the full-width Master cabin features a dedicated desk area and en suite facilities, ensuring privacy and luxury. There are two double cabins forward with additional single bunks, and two aft double cabins that can convert to twins, offering flexible arrangements for families or couples. Each cabin includes its own en suite facilities, underlining the yacht’s dedication to guest comfort and privacy.</p> <h3>Toys and Water Sports</h3> <ul class="list-unstyled"> <li>2018 Nuvorania 4.60m tender with a New Outboard EVINRUDE 75hp</li> <li>Splash pool</li> <li>2 Inflatable SUP</li> <li>Water Skis (adult and kids)</li> <li>Mono Ski</li> <li>Wakeboard</li> <li>2 Tubes</li> <li>Inflatable Kayak</li> <li>Fishing Gear</li> <li>Snorkelling Equipment</li> <li>3 Yoga mats</li> </ul> <h3>Amenities</h3> <table class="table"> <thead> <tr> <th>Feature</th> <th>Description</th> </tr> </thead> <tbody> <tr> <td>Media</td> <td>All cabins and the saloon are equipped with LCD TVs, DVD players, an extensive multimedia system, including an LED 40" TV in the saloon, a Blue Ray player, X-Box ONE X, Playstation 3, a Sony BlueTooth Speaker, and iPod Dock Station.</td> </tr> <tr> <td>Connectivity</td> <td>Onboard WIFI and comprehensive digital connectivity ensuring you are always connected wherever you sail.</td> </tr> <tr> <td>Comfort</td> <td>Full AC throughout the yacht, sun awning, Bimini tops, and endless lounging areas decked out with luxurious exterior fabrics.</td> </tr> </tbody> </table> <h3>Crew</h3> <p>The Amadeus is maintained year-round by a skilled five-star crew of six, ensuring impeccable service and expertise. The crew is led by Captain Harry Fotopoulos, an experienced sailor with over 15 years of professional sailing across various vessels. His comprehensive understanding of the Greek islands navigates guests to the most picturesque and less-traveled locations. The crew also includes a world-class chef, Thanasis Kiritsis, renowned for his culinary skills and offering a range of cuisines that cater both international tastes and local flavors.<br><br> <a href="https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht256/256crew1.jpg">Captain Harry</a> | <a href="https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht256/256crew4.jpg">Asst. Stewardess Anastasia</a> | <a href="https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht256/256crew5.jpg">Engineer Stelios</a> </p>
• ys_reviews:
• reviews_sync_date: 1725274548
• singlebox: <div class="col-sm-12 col-md-4 col-lg-6 col-xl-4 listing_wrapper property_unit_0_child mo_slideritem" data-listid="41943" data-price="35000"> <div class="property_listing"> <div class="mo_badges"> <div class="reviews_small"> <i class="fa fa-star" aria-hidden="true"></i> 3 reviews </div> </div> <div class="lds-circle"><div></div></div> <div class="single_yacht_slider yachts uninitialized swiper"> <div class="swiper-wrapper"> <div class="swiper-slide mainimg block"> <img width="800" height="535" loading="lazy" src="/wp-content/uploads/moimg/wp-content/uploads/yacht/c/amadeus/amadeus-main-image-uprayc-1676055601_resize-800,535.jpg" class="block w-100"/> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht256/256brochure2_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" 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src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht256/256brochure18_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht256/256brochure19_w-800px_resize-800,538.jpg" /> </div> </div> <div class="swiper-pagination"></div> <div class="swiper-button-prev"></div> <div class="swiper-button-next"></div> </div> <div class=""> <div class="row nopadding"> <div class="col-md-12"> <h3 class="single_yacht_title mt-2 overflow-hidden">AMADEUS</h3> </div> <div class="col-md-12 nopadding"> <div class="col-md-12 single_yacht_price mo_green"> From €35,000/week </div> <div class="row nopadding fourths"> <!-- <div class="col-md-4"> </div>--> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 5 cabins </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 110 ft </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Dynamique Ya </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 12 guests </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Refit: 2014/2020 </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 120 Litres/Hr </div> </div> </div> </div> <div class="col-md-12"> <p class="text-center conversion_buttons mt-3 mb-0 "> <a href="https://mygreekcharter.com/yacht/crewed-yacht/amadeus-110-ft-dynamique-ya/" target="_blank" class="btn btn-blue mb-3 mo_moinfo ">View</a> <button class="btn trigger_yachtmodal mb-3 btn-primary" data-bs-toggle="modal" data-bs-target="#yacht_modal" data-toggle = "modal" data-img = "https://i0.wp.com/mygreekcharter.com/wp-content/uploads/yacht/c/amadeus/amadeus-main-image-uprayc-1676055601.jpg?ssl=1" data-title = "AMADEUS" data-link = "https://mygreekcharter.com/yacht/crewed-yacht/amadeus-110-ft-dynamique-ya/" data-price = "35000">Inquire</button></p> </div> </div> </div> </div>

Most expenses are deducted from an Advance Provisioning Allowance (APA), a fund that is added on top of the charter price. The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption). You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled). The remainder of the APA is returned after charter.">Price Terms: Plus Expenses

Price from €35,000/week

High season €42,500/week

Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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AMADEUS Motor yacht for sale

AMADEUS, a 70m (229.7ft) superyacht built by Jadewerft in 2007, stands as a testament to both rugged exploration capabilities and luxurious opulence. Featuring a robust steel hull and a steel/aluminium superstructure, AMADEUS offers an expansive interior volume of 1,622 gross tons. The vessel's naval architecture, originally led by Vripack and Gregory C Marshall, is complemented by Reymond Langton's exquisite exterior design. Since her launch, AMADEUS has garnered acclaim for her impressive cruising prowess, solidifying her reputation as one of the most distinguished yachts navigating the seas today.

AMADEUS, a 70m (229.7ft) superyacht built by Jadewerft in 2007, stands as a testament to both rugged exploration capabilities and luxurious opulence. Featuring a robust steel hull and a steel/aluminium superstructure, AMADEUS offers an expansive interior volume of 1,622 gross tons. The vessel's naval architecture, originally led by Vripack and Gregory C Marshall, is complemented by Reymond Langton's exquisite exterior design. Since her launch, AMADEUS has garnered acclaim for her impressive cruising prowess, solidifying her reputation as one of the most distinguished yachts navigating the seas today.

Over the years, AMADEUS has never shied away from an adventure, having completed multiple global cruises including stops in some of the world's most remote destinations. However, don’t let her capabilities undermine her dockside appeal in high profile locales. AMADEUS is ready for any journey at a moment’s notice as she has now completed all of her major Lloyd’s works and has benefitted from routine yard periods keeping her in pristine condition aesthetically and operationally.

The interior, meticulously crafted by Francois Zuretti, features Norwegian birch burl paneling and marble flooring, accommodating up to 14 guests across seven cabins. The main deck lounge is a haven of comfort and relaxation, offering expansive sofas, armchairs and a full bar. Moving forward, the main deck features a large formal dining area and a cinema room. Main deck accommodation includes a VIP suite, two king cabins, and two twin cabins convertible to kings. Additionally, the lower deck hosts another twin/king convertible cabin. The master suite, situated on the owner's deck above the main deck, encompasses his and hers bathrooms, a study, and a private salon. The owner's deck also features a spacious gymnasium with an attached sauna.

Beyond its luxurious interior spaces, AMADEUS boasts sprawling exterior decks that provide ample room for lounging and socializing. The large aft decks feature built-in upholstered bench seating throughout, a large teak dining table, and plenty of chairs and loungers for outdoor relaxation. On the sun deck, guests can enjoy sun pads and a jacuzzi shaded by all-weather umbrellas.

Key amenities aboard AMADEUS include a stainless steel and glass elevator connecting guest accommodations to the bridge deck, a dedicated cinema room, a gymnasium with ensuite sauna and shower and a large lazarette for toy storage with guest area access. Tender storage for two jet tenders is forward of the wheelhouse leaving more living area astern.

With a cruising speed of 11.5 knots and a maximum speed of 13.5 knots, powered by twin Caterpillar 3512B engines generating 1850HP each, AMADEUS offers impressive performance. Her range exceeds 9,000 nautical miles at economical speed, enabling endless exploration across the globe. Equipped with zero-speed stabilizers, AMADEUS ensures premium guest comfort.

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Key features

• Accommodates 14 guests in 7 well-appointed cabins
• Private owner's deck including forward facing full-beam master, owner's lounge and exterior decks
• Full beam VIP cabin
• Stainless steel and glass elevator servicing three decks
• 14 person cinema
• Custom Steinway piano
• Sundeck jacuzzi
• Gym with free weights, aerobic machines and sauna

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EUR 55,000,000† (EU VAT paid)

• Length: 70.6m (231.6ft)
• 14 guests in 6 cabins
• Built: 2011, Proteksan Turquoise, Turkey

EUR 24,800,000 (EU VAT paid)

• Length: 70.6m (231.4ft)
• 12 guests in 6 cabins
• Built: 2002 (refitted 2022), Royal Denship, Denmark

EUR 49,500,000†

• Length: 65m (213.3ft)
• 14 guests in 7 cabins
• Built: 2011 (refurbished 2021), Benetti, Italy

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