Single Yacht Page - Regency Yacht Charters

OVERVIEW

If you’re dreaming of a sailing holiday in Greece, S/Y AMANTE—a stunning Fountaine Pajot Aura 51—offers everything you need for an unforgettable escape. Beautifully designed, luxuriously equipped, and lovingly maintained, AMANTE blends elegance, comfort, and performance for a sailing experience that delights both seasoned travelers and first-time adventurers. One of AMANTE’s standout features is her exceptionally spacious and thoughtful interior layout. She accommodates guests in four beautifully appointed cabins, each with its own private en-suite bathroom with separate shower, ensuring comfort and privacy for families or groups of friends. Every cabin is fully air-conditioned and carries the charming touch of being named after iconic Italian actresses—so you may find yourself drifting to sleep in Monica Bellucci or Claudia Cardinale’s cabin! The yacht’s living areas are equally inviting, featuring warm décor, elegant finishes, and a calming palette that brings the serenity of the sea indoors. AMANTE’s standout feature is her unique sky lounge on the top deck, a favorite guest spot with unrivaled 360-degree panoramic views—perfect for sunset cocktails, stargazing, or simply soaking in the endless horizon. Of course, a Greek sailing holiday is all about exploration, and AMANTE is a joy to sail. With smooth handling, superb stability, and excellent cruising performance, she glides effortlessly between islands, letting you discover hidden coves, secluded beaches, and the rich tapestry of Greek culture and coastline. For guests craving adventure on the water, AMANTE carries an exciting selection of water toys, including two Seabobs, a Scubajet, and stand-up paddleboards—perfect for hours of fun and exploration in crystalline blue bays. Your experience is elevated even further by AMANTE’s professional crew of two, a long-standing team known for their seamless teamwork, warm hospitality, and thoughtful, intuitive service. From gourmet meals to daily activities, they take care of every detail, ensuring your holiday is relaxed, effortless, and unforgettable. Luxurious, comfortable, and full of character, S/Y AMANTE is the perfect choice for discovering Greece in style. Your dream sailing holiday begins here.

LAYOUT

SPECIFICATIONS

Length

52.20 Ft

15.91 m
Yacht Type Cat
Guests 8 maximum
Cabins 4
Crew 3
Summer Greece
Winter Greece

CONTACT A CHARTER BROKER

FEATURES

Learn more about AMANTE

Accommodations
Entertainment
Guest Amenities

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
Knee Board Yes

Gear Snorkel Yes

Tube Yes

Wake Board Yes

Fishing Gear Yes

Stand Up Paddle 2

Sea Bob (2 - F5S and F9S)

Dinghy Highfield 360 GT

Dinghy Hp 30hp

Dinghy Pax 4

Swim Platform Hydraulic swimming platform
Ac Full

Your Crew

CAPTAIN Apostolis Athanasiou & DECKHAND / STEWARD Angelos Korovesi

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)

CUISINE

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.