ANDARE AVANTI

ANDARE AVANTI is a 49 ft Lagoon sailing catamaran accommodating up to 10 guests in 6 cabins. Built in 2020 and refitted in 2023. Cruising areas: Greece.

4 double cabins and 2 cabins with semi-double beds for one adult or 2 children, 5 bathrooms

GALA with 30 hp 
Water Skis Adults (1)
Water Skis Children (1)
Monoski Adults (1) 
SUP (2)
Kayak 2 pax (1)
Wakeboard (1)
Multi Board (1)
Inflatable donut (1)
Snorkeling Equipment (10)
Fishing Gear (1)

Board games: backgammon, UNO, chess, card

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

Captain: Vassilis Papoutsoglou

Born in Athens in 1993 and based in Piraeus, Captain Vassilis Papoutsoglou brings an exceptional sailing background and professional yachting experience to his role.

Vassilis began sailing at the age of seven in the Optimist class, achieving numerous national and international victories before progressing to the 420 and 470 Olympic classes. A member of the Greek National Sailing Team since 2005, he was also part of the Pre-Olympic Team for the Tokyo 2020 Olympic Games and is a National Champion in the 470 Olympic Class.

He entered the professional yachting industry in 2018, gaining valuable experience aboard both sailing and motor yachts, including Sea Energy V (Fountaine Pajot Saba 50) and Lusea (Princess 78).

As a Captain, Vassilis combines his strong sailing and seamanship skills with a hands-on and professional approach to yacht operations. He places great emphasis on safety, navigation, crew coordination, and maintaining high standards of service. Calm, attentive, and guest-oriented, he is committed to creating a safe, relaxed, and memorable experience for everyone on board.

Vassilis is fluent in English and brings passion, dedication, and extensive experience at sea to every voyage.

Previous Yacht: Above & Beyond

Cook/Host: Aliki Georgopoulou

Aliki joins Andare Avanti as Cook and Host, bringing over 10 years of experience aboard luxury charter sailing yachts throughout Greece. A passionate and highly adaptable yacht professional, she expertly combines her culinary talents with warm, attentive hosting to create seamless, tailor-made guest experiences both in the galley and throughout the yacht. Known for anticipating guests’ needs and maintaining the highest service standards, Aliki ensures every moment on board is welcoming, comfortable, and memorable. Her culinary style focuses on fresh, refined Mediterranean cuisine, thoughtfully prepared and beautifully presented, with careful attention to dietary preferences and special requests. Efficient and organized, she manages provisioning with precision and thrives in fast-paced charter environments, while her personable approach enhances the onboard atmosphere for both guests and crew. Experienced in multicultural teams, Aliki is dedicated, detail-oriented, and genuinely guest-focused, committed to delivering exceptional service. Passionate about her continuous growth in the yachting industry, she brings both professional expertise and heartfelt hospitality to every charter aboard Andare Avanti.

BREAKFAST

Daily

Fresh fruit platter
Selection of artisanal breads (white, whole grain, multigrain, toast) Variety of jam, honey, peanut butter, granola, mix oats with nuts, yogurt Eggs according to preference (fried, boiled, omelet, scrambled, poached) Selection of cheeses and cold cuts, avocado, bacon, sausages
Daily warm bakery pies (spinach pie, cheese pie, Bougatsa, croissants, etc.)
Orange or mixed juice, tea, and coffee of your choice

Day 1

Lunch

Salad
Spinach Salad, Apricots, cashews with balsamic vinaigrette

Appetizer
Steamed Mussels, Cooked in white wine with garlic, shallots, and extra virgin olive oil

Main Course
Linguine with Prawns, Linguine cooked in bisque with tomato sauce, and sautéed shrimp with a touch of ouzo

Dessert

Lemon Posset

Dinner

Salad
Potato Salad, a mix of baby potatoes, fresh herbs, peppers, onions, finished with lemon mustard dressing

Appetizer
Stuffed Oven Mushrooms, Portobello mushrooms topped with melted blue cheese, prosciutto, and chives

Main Course
Ribeye Steak, Premium Beef Steak cooked to your reference, accompanied by grilled vegetables

Dessert
Ekmek Kantaifi

Day 2

Lunch

Salad
Beetroot salad, Walnuts, green apple, garlic, and goat cheese

Appetizer
“Bouyiourdi”, baked feta cheese with spicy peppers, sliced tomatoes, in olive oil with kasseri cheese on top

Main Course
“Yuvetsi”, Slow-braised beef with orzo pasta in rich tomato sauce, topped with grated mizithra cheese

Dessert
Apple Crumble, Baked apples with honey, sitting on cinnamon “soil”, served with whipped cream and caramel sauce

Dinner

Salad
Strawberry arugula salad, Toasted nuts, and flakes of aged cheese with strawberry vinaigrette

Appetizer
Beef Carpaccio, Thin layer of beef with capers, flakes of parmesan, baby rucola, dots of avocado cream, and strawberries served with extra virgin olive oil

Main Course
Tuna Steak, Grilled tuna fillet cooked by preference, accompanied by black quinoa with lime, herbs, and avocado cream on the side

Dessert
Lava Cake, Chocolate muffins with running chocolate served with vanilla ice cream

Day 3

Lunch

Salad
Greek Salad, tomato, feta, cucumber, capers, green pepper, red onion, and kalamata olives

Appetizer
Taramosalata, mousse of fish roe with cuttlefish ink, and pita bread on the side

Main Course
Cuttlefish with Spinach, strips of cuttlefish with sautéed spinach and cherry tomatoes

Dessert
Strawberry Mille Feuille

Dinner

Salad
Caprese salad, sliced tomatoes, mozzarella, and rucola in basil sauce

Appetizer
Kataifi Nest, Angel hair, stuffed with melted cheese, and served with peach marmalade on the side

Main Course
Moussaka, Layers of vegetables (potato, eggplant, zucchini), bolognaise with a top layer of béchamel sauce

Dessert
“Halva”, Semolina with nuts in cinnamon syrup

Day 4

Lunch

Salad
Watermelon Salad, Cubes of watermelon, feta cheese, cucumber, spring onion, leaves of mint, balsamic glaze, and poppy seeds on top

Appetizer
Shrimp carpaccio, thinly sliced raw shrimps marinated in citrus dressing with sea salt flakes, and sea urchin

Main Course
Octopus with Fava, Boiled octopus, with fava purée, served with caramelized onions and caper leaves

Dessert
Homemade ice cream

Dinner

Salad
Lentil salad, sun-dried tomato, spring onions, goat’s cheese, and herbs

Appetizer
Feta Saganaki, Feta cheese in sesame crust, topped with honey

Main Course
“Gemista”, Stuffed vegetables with rice, herbs, and Mediterranean spices

Dessert
Greek Yogurt with Quince Preserves and Cinnamon

Day 5

Lunch

Salad
Fennel Salad, Avocado, grapefruit fillet, citrus dressing, and fresh herbs

Appetizer
Ceviche, Raw Sea bass cubes in “tiger’s milk”, with pineapple, mango, spring onions, peppers, and sesame oil

Main Course
Grilled Fish, Fresh catch of the day grilled, assorted with hot greens, and lemon vinaigrette

Dessert
Panna cotta in mango sauce

Dinner

Salad
Tabbouleh Salad, Cous-cous, tomatoes, herbs, olives, red sweet pepper, and peanut tahini sauce

Appetizer
Chicken Strips, Chicken fillet with herbs, and garlic oil

Main Course
Briam, Greek-style ratatouille with baked seasonal vegetables, tomato sauce, and grated feta cheese

Dessert
Basque Cheesecake

Day 6

Lunch
“Meze”, small plates, like tapas

Salad
Heirloom tomato salad, Feta, caper leaves, and extra virgin olive oil

Appetizer
“Tyrokafteri”, whipped feta with roasted Florina peppers and chili flakes, Hummus, with tahini, and lemon
“Melitzanosalata”, smoky eggplant dip, Tzatziki, with Greek yogurt and cucumber,
On a dip platter served with grilled country bread with olive oil and oregano

Main Course
Marinated anchovies with tomato and parsley, Dolmades vine leaves stuffed with rice and herbs, and grilled halloumi with thyme honey

Dessert
Mastiha Liqueur

Dinner

Salad
Melon prosciutto, sliced and paired with prosciutto and baby lettuce, finished with fig balsamic vinaigrette

Appetizer
Zucchini meatballs, served with yogurt sauce, flavored with mint

Main Course
Pistachio-crusted pork rack, Tender pork rack coated with a mix of pistachio, herbs, Dijon mustard, and smoked paprika, Paired with roasted baby vegetables and parsnip purée

Dessert
Pavlova with wild berries

Day 7

Lunch

Salad
Pumpkin salad, Lettuce, fresh herbs, onion with grape molasses dressing, and pumpkin seeds on top

Appetizer
Bruschetta, Crispy bread with pear, “tsalafouti” cheese, and prosciutto flakes

Main Course
Mushroom Risotto, with a variety of mushrooms in broth, topped with white truffle oil

Dessert
Mousse au chocolate

Dinner

Salad
“Ntakos” Salad, Cretan traditional salad with rusks, ground tomato, fresh mizithra cheese, and samphire

Appetizer
“Flogeres”, Rolls with phyllo crust stuffed with pastirma and cheese

Main Course
Kleftiko, Slow-roasted lamb with potato, tomato, pepper, cheese, onion, and garlic cooked in wine sauce

Dessert
“Mosaic/ Kormos”, a chocolate dessert with biscuit, walnuts, and dried fruits with brandy

* Kindly inform us of any allergies or special dietary restrictions