AMANTE

AMANTE is a 52 ft Fountaine Pajot sailing catamaran accommodating up to 8 guests in 4 cabins. Built in 2023. Cruising areas: Greece.

Maestro cabin with queen-size bed (160 x 200), TV screen 32'' multimedia, and en-suite bathroom.
3 double Cabins all with en-suite bathroom.
Full A/C, all cabins have cabin fans and USB charges.
Safe in master cabin
All Cabins have freshwater electric large WC

T/T Highfield 360 GT 30hp
Sea bob (2 - F5S and F9S) 
SUP (2)
Inflatable towable water toys (2)
Jobe infinity pro series (sea scooter) 
Jobe multifunctional board for wakeboard and kneeboard
Snorkeling gear
Fishing gear

Board games: Backgammon, UNO, cards 

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

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: Filippos Alexandros Alidromitis

Filippos Alexandros Alidromitis is an experienced chef whose career spans 2014–2025, working in restaurants and resorts across Greece and most recently in Austria. He has progressed from kitchen assistant to Chef de Partie and Sous Chef, with experience in hot and cold stations, Greek cuisine, private cooking, and cooking instruction.

He completed culinary training in Thessaloniki in 2016. His CV highlights creativity, teamwork, communication, organisation, and time management. He lists Greek and English as his languages and obtained a speedboat operator’s certificate in April 2025.

Fluent in both Greek and English, Filippos 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 Amante.

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)

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.