ANDARE AVANTI

€10,000 - €19,000 / per Week

Top Overview Features Crew Rates ANDARE AVANTI CHARTER GUEST REVIEWS
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OVERVIEW

Step aboard S/Y Andare Avanti, our exquisite 50ft Lagoon catamaran, and experience the perfect harmony of luxury, comfort, and adventure. Designed for travelers who seek both relaxation and exploration, this contemporary yacht welcomes up to 10 guests in exceptional style. Andare Avanti features six thoughtfully appointed cabins—four double cabins and two semi-double cabins ideal for one adult or two children—along with five modern bathrooms, offering the ideal balance of privacy and comfort for families and groups of friends. Your journey is elevated by our professional and dedicated crew, committed to delivering an unforgettable charter. From tailored itineraries through the Greek islands to exceptional dining and warm, attentive service, they ensure every moment on board is seamless and memorable. Combining the Lagoon shipyard’s renowned design with advanced engineering, Andare Avanti offers remarkable stability and comfort whether gliding through serene bays or cruising open seas. A selection of premium water toys adds endless fun on the water, making this yacht an outstanding choice for adventure and leisure alike. Reserve your dream getaway aboard S/Y Andare Avanti and let luxury, comfort, and exploration define your perfect escape.

LAYOUT

SPECIFICATIONS

  • Length
    48.50 Ft
    14.78 m
  • Yacht Type Cat
  • Guests 10 maximum
  • Cabins 6
  • Crew 2
  • Summer Greece
  • Winter Greece
CONTACT A CHARTER BROKER

Holiday:

High Season: Euro 19000 per week (July - August)
Mid Season: Euro 17000 per week (June and Sept)
Low Season: EURO 10000 (rest months)
Plus all expenses (V.A.T. 6,5% & APA 30%)

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 52ft and up: Cyclades (1,000 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.

FEATURES

Learn more about ANDARE AVANTI

  • Accommodations
  • Entertainment
  • Guest Amenities

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

  • Adult W Skis Yes

    Kids Skis Yes

    Gear Snorkel 10

    Tube Yes

    Wake Board Yes

    Fishing Gear Yes

    Stand Up Paddle 2

    Dinghy GALA

    Dinghy Hp 30

    Dinghy Pax 5

  • Bimini Yes

    Ac Full

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Your Crew

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.




 

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CUISINE

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

ANDARE AVANTI REVIEWS

Client Comments October 2026

<p>12th of October, 2026 - 19th of October, 2026</p><p> </p>

Client Comments October 2026

<p>04th of October, 2026 - 11th of October, 2026</p>

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