QUESTA e VITA in Mykonos

Fly Bridge foldable dining table

Fly Bridge

Master cabin

Pop Up TV with 360 turn

Master cabin walk in closet

Master cabin has 2 large circular windows

VIP cabin

One of the almost identical 2 Twin cabins, both convertible to ultra King

Twin cabin's en suite bathroom, with Hydro-Jet shower and 2 doors, used also as Day Head

STABILIZERS Zero Speed & Underway offer excellent cruising performance & stability At Anchor

QUESTA e VITA

Yacht Description

QUESTA e VITA yacht is a 77.00 ft long motor yacht monohull and spends the summer in Greece, Turkey and winter season in Greece, Turkey. It was built by AICON in 2008. A refit was done in 2019. The yacht layout features 4 cabins and accommodates 10 guests. The cabin arrangement is following: 2 king cabins, 2 queen cabins, 2 twin cabins.

The motor yacht features 2 x CAT C32 ACERT 1550 bhp, Generators: 2 x MASSE (20.1 KW + 13.1 KW) engines and a generator.

Accommodation

Accommodates 8-10-12* guests in 4 cabins, with en suite facilities & Hydro-Jet shower units.

2 Double with Queen beds + 2 Twin cabins

OR 4 Double cabins (Twins convertible to 2 Doubles with large King beds).

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All cabins are decorated with exceptional style, expensive soft cream leathers & quality wood and have ensuite bathrooms with separate Hydro-Massage showers units, individual Hi-Fi sound systems, flat Satelite TV/DVD’s & individually controlled air conditioning.

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▪▪ MASTER Cabin: Your impressive, luxurious yet very modern and airy full beam MASTER suite is illuminated by two stylish rounded windows (both opening), offering stunning sea views. It also features a walk in closet, a dinette, safe box & ample storage space. Your large ensuite bathroom, which becomes part of the suite, is cleverly separated in three different units.

▪▪ VIP Cabin: To the bow is your VIP cabin, with four side windows, a hatch & a spacious closet.

▪▪ TWIN Cabins: On the two sides of the spacious corridor you will find the two symmetrical identical TWIN cabins. Both can be converted to Doubles with one KING bed each (1.86m width) which can accommodate up to 3 guests, if kids.

One of the Twins’ bathroom has 2 doors to be used also as day head.

*.... Licensed to sleep 12 guests + 6 crew.

12 guests (if kids are included) may be accepted in shorter charters, under special agreement, prior to booking.

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DAY CRUISING: Maximum 18 persons on board (including Crew).

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STATIC QUAYSIDE EVENTS: Up to 60 guests

Guests

Cabins

Crew

AICON

Built by

€25,900 - €29,400

Weekly price low-high season

Amenities

Salon Stereo: Yes

Salon Tv: Yes

Nude: Yes

Crew Pets: No

Number Dine In: Yes

Water Maker: Yes

Ice Maker: Yes

Number Of Dvds: Yes

Number Of Cds: Yes

Board Games: Yes

Sun Awning: Yes

Bimini: Yes

Special Diets: Yes

Kosher: Yes

Bbq: Yes

Gay Charters: Yes

Hairdryers: Yes

Number Of Port Hatches: Yes

Smoking: Exterior only

Crew Smokes: Inq

Children Ok: Yes

Generator: 2

Inverter: Yes

Price Details

Price from: €25,900

High season rate: €29,400

WEEKLY RATES:
21.000€ (November to end March) - 25.900€ (April to 30 June & 1 Sept to end October) - 29.400€ (July & August)
Special Offers: Available on Request
Daily Cruises Rate: On Request
Rates are PLUS: VAT 12%, Fuel, Operational & Optional Client Expenses (APA 30%)

INCLUDED:
- Superb Permanent Crew of 4 with excellent evaluations by all Clients & Brokers
- Fantastic talented Chef / Full Cooking service
- Quality designer's GUY LAROCHE bed linen, towels, beach towels
- Use of all water toys
- Quality Amenities Sets (shampoo, shower gel, body lotion, flippers, shower cap etc)
- Full Service

Specifications

Tube: 1

Guests: 10

Pref Pickup: Athens

Draft: 5.11

Cruising Speed: 22

Helipad: No

Maxspeed: 30

Other Pickup: Any in Greece & Turkey, on req

Built: 2008

Cabins: 4

King: 2

Queen: 2

Twin: 2

Showers: 4

Heads: 4

Electric Heads: 4

Jacuzzi: No

Features

BBQ: Yes

AC: Full

Generator: 2

Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course:

License: -

Tanks: 0

Wet Suits: 0

Number Of Dives:

Night Dives: 0

Dive Info:

Communication: Wi-Fi, SAT TV

Full Course:

Air Compressor: Not Onboard

Bcs: 0

Weight Sets: 0

Number Of Divers: 0

Dive Lights: 0

Dive Costs:

Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: Jet Tender: JODIAC Jet Yachtline 4.20 meters

Kayaks 1 Pax: 0

Kayaks 2 Pax: 0

Dinghy Hp: Jet

Floating Mats: Yes

Dinghy Pax:

Swim Platform: Yes

Water Skis Adult: Yes

Boarding Ladder: Electric Gangway

Water Skis Kids: 0

Sailing Dinghy:

Jet Skis: 1

Beach Games: 0

Wave Runners: 0

Fishing Gear: Yes

Kneeboard: 1

Fishing Gear Type: Fishing Rods

Windsurfer: 2

Rods: 2

Snorkel Gear: Yes

Underwater Camera: 0

Scurfer: 0

Underwater Video: 0

Wake Board: 1

Other Entertainment

AUDIOVISUAL & OTHER Equipment:
- Satelite TV TRACVISION M6
- PopUp (hiden) Satellite flat TV in salon with 360 turn (watched by all parts of salon & veranda)
- New Maratz HI-FI system in salon
- Individual Hi Fi system in all cabins
- Individual Hi-Fi (SONY) in aft and fly decks
- Satellite flat TV’ s & DVD’s in all cabins
- Wi-Fi, CD/DVD Library
- Water Maker
- 2 x Barbeques (flybridge & portable)
- Ice Maker (salon)
- 2 x fridges (1 large in galley with large freezer + 1 smaller on fly bridge)
- Wet Bar (flybridge)
- Underwater Lights (LED)

Crew

Crew Information

Captain

Chef

Deckhand

Hostess

Captain: Pavlos Alexiadis

CAPTAIN: Pavlos Alexiadis, Greek - Age: 38 - Languages: Greek, English
Captain Pavlos was born in Greece in 1981 and holds a Captain’s Degree with class B' license, for cargo ships up to 2.500GT and passenger ships up to 1.500GT, from the Merchant Marine Academy of Crete, Greece. From 2005 onwards he has been working as a Captain, Chief Officer and 2nd Officer on luxury charter Motor Yachts of up to 54 meters and on Tanker and Bulk Carrier ships. He has also worked as a Manning Project Manager for 2 years.
Captain Pavlos is a charming, polite and pleasant person who puts all his efforts to satisfy every guest need, receiving always excellent evaluations. He loves to create the ideal tailor-made itineraries and to organize all kinds of activities on board and on shore, ensuring that all guests’ needs are met for the most unforgettable holidays on Questa e Vita.

CHEF: Apostolos Kritselis, Greek - Age: 31 - Languages: English, German
Apostolos is a superb, very charismatic 5* Chef who acquires dithyrambic evaluations even by the most demanding clients for his mouthwatering dishes and creative decorative food and art de la table presentations. With his exceptionally charming and pleasant personality and his will to create the best for his guests, Apostolos always offers a 5* culinary experience to remember on board Questa e Vita. This is his 2nd season on board. He holds a Bachelor’s Degree in Mechanical Engineering from Aachen University in Germany where he worked in this field for 15 months. Cooking was always his great passion though. Therefore while he was in Germany he worked as a commide cuisine in two restaurants specializing in Greek and European cuisines. When he returned to Greece he decided to acquire a Chef’s Diploma and to follow his dream by becoming a successful Chef. From 2014 until today he worked in gourmet restaurants and in Viking Cruises. Working as a Yacht Chef is the ideal career for Apostolos whose second love is the sea. Born and raised in the beautiful coastal town of Volos, he has been involved in various activities related to the sea since a young age. He served his military service as a Marine and his hobbies are free diving, swimming, tennis and professional photography. Besides his specialization in creative Mediterranean-Greek cuisine, he creates inspired vegan and vegetarian dishes, great sushi and fantastic cocktails. Being a fishing expert, he loves to teach guests fishing or to fish and cook the catch for them, seasoned with freshly picked Greek herbs. Apostolos is definitely a key asset of Questa e Vita!

STEWARDESS: Tanya Marinelli, Ukrainian - Age: 38 - Languages: English, Greek, Russian (native), Ukranian (native)
Tanya was born in 1981 and holds a Basic Stewardess Training Certificate. Tanya is an exceptionally sweet, polite and hard working person with excellent organizational skills. She is very experienced, having worked as a Stewardess on luxury yachts of up to 50 meters, since 2006.
Tanya enjoys her job and prides herself on providing guests with an excellent level of service. She is always attentive, with a wiling and at the same time discrete manner, which is the characteristic of the Questa e Vita crew members. She is great with decoration and art de la table and always acquires excellent client evaluations.
With her passion to have everything perfect on board and with her team spirit, is definitely a key factor for the most unforgettable holidays on board Questa e Vita.

DECKHAND: Billy Moustrat, Albanian - Age: 46 - Languages: French, Albanian, Greek, Italian & English (basic)
Billy is one of the most capable and smart deckhands, with an impressive resume and excellent guest and employer references. He is a smiling, extremely well mannered, polite, willing and hard working person, enjoying much being involved in guest service, doing his best to make their vacation unforgettable. He has been collaborating successfully with Questa e Vita’s manager on board and on shore during the last five years and has been working in the yachting and shipping sector since 2000. This is his 2nd season on Questa e Vita. His work experience in the yachting and shipping industry includes: a) Technician’s positions in Baglietto Yachts Shipyard (Italy), Beneteau Yachts Shipyard (France), Reflexion Refits (Athens, Greece), Andreadis (Syros, Greece), Mistral (Athens, Greece) b) Deckhand/Steward positions in various private and charter Motor Yachts. He also holds a French Literature degree and has worked as a French Language instructor. He is taking English language courses during winter.

GENERAL MANAGER: Questa e Vita is managed all year round by a very qualified professional General Manager and his team, who maintain her in top condition and supervise each charter, guaranteeing the highest level of service on board.

Eggs “sur le plat” with sorrel tsiantila cheese & tomato coulis ▪ Eggs cooked in fresh tomato sauce with staka cheese ▪ Omelet with pickled pears & cinnamon ▪ Milk-rice pudding with cinnamon ▪ “Diples” fried crunchy dough with honey ▪ Various homemade marmalades, petimezi (made from grape must), local honey, whole grain tahini (condiment made of toasted ground sesame seeds) ▪ Pancakes ▪ Superfood Muesli with goat or traditional Greek yoghurt ▪ Pasteli (traditional sesame seed candy) ▪ Olive bread, fennel bread, carob rusks & all kinds of bread ▪ “Ultimate Fruit Breakfast” (oranges, lime, granola, bio-live yoghurt, banana, berries).

Pies: “Psiantra”(chard, spinach, hartwort, local white cheese) ▪ Pepper Pie (sweet red pepper, leek, feta cheese, aged graviera cheese) ▪ Milk Pie (milk, semolina, orange zest and cinnamon) ▪ Watermelon Pie

Juices & Smoothies: ‘Melon Boat’ smoothie (oranges, banana, honeydew melon, cinnamon),

“Clear Skin” smoothie (apples, pineapple, fresh ginger root, lemon, cucumber, avocado, mixed seeds, Udo’s oil), “Tahini Choco” (raw cocoa powder, whole grain tahini, black pine honey, banana, bio-almond milk).

SALADS

▪ Beetroot & beetroot leaves , feta cheese, mint and vinaigrette dressing

▪ Bulgur with rucola, cherry tomatoes, ladotiri Mytilini island cheese, white balsamic dressing

▪ Green season salad with avocado, feta cheese, dates, honey-spearmint dressing

▪ Green season salad with pastirma, French goat cheese, wild berries dressing, dark

balsamic glaze

▪ Potato salad with white tuna from Alonissos island, kritamo, fresh onion, vine leaf edges,

lemon or red grapefruit from Crete island

▪ Beetroot & beetroot leaves , feta cheese, mint and vinaigrette dressing

▪ Bulgur with rucola, cherry tomatoes, ladotiri Mytilini island cheese, white balsamic dressing

▪ Green season salad with avocado, feta cheese, dates, honey-spearmint dressing

▪ Green season salad with pastirma, French goat cheese, wild berries dressing, dark

balsamic glaze

▪ Potato salad with white tuna from Alonissos island, kritamo, fresh onion, vine leaf edges,

lemon or red grapefruit from Crete island

STARTERS: Beef carpaccio with parmiggiano cheese, rucola, sweet-sour black truffle glaze, extra virgin olive oil ▪ Tartlets with tomato-sweet pepper coulis, sardines flavored with province herbs & caper leaves or with roquefort cheese & caramelized pears. ▪ Eggplant caviar with scamorza & feta cheese ▪ Baked goat cheese with sweet-sour wild berries sauce, spearmint & green pistachios ▪ Bird livers marinated in citrus fruits, sauté & flamed with cognac, with orange flesh, baby rucola & wild oregano ▪ Santorini’s yellow lentils with caper leaves, red & black cherry tomatoes

GREEK TRADITIONAL

“Lagoto”pork meat in the oven, cooked in tomato red wine sauce – strong flavors cinnamon, clove, pimento & walnuts

“Country Lamb Exohiko”cooked in back paper in the oven with fresh broad beans, potatoes, semi hard cheese kefalotyri, garlic, lemon & oregano

“Spetsofai” village sausages (pork, beef & lamb meat), cooked in tomato red wine sauce with green peppers, red hot chilli peppers, eggplant & fresh spearmint

Pork with Leeks and Celery, cooked in pot in egg-lemon sauce

“Gkaroufa” barbell fish or similar fish, cooked in pot with potatoes, tomatoes & walnut sauce

“Prasotigania” pork belly meat in pan with fried leeks & semi-hard cheese

“Hare Stifado” casserole baked with pearl – onions, tomatoes, red wine, garlic, rosemary, cinnamon, bay leaf, clove, pimento

“Matsata from Folegandros island” rooster in casserole with homemade pasta, red wine sauce bay leafs & pimento

“Fish soup from Aegean” several rockfish, john dory or red mullets, mussels, cockles, tomatoes, courgettes, celery, saffron

“Sofrito” veal cooked in casserole, vinegar, white wine & garlic-parsley

“Aliada from Kefalonia island” codfish with fragrant vegetables-potato puree

“Giaourtotavas” Lamb baked with orzo and gratinated yoghurt crust

“Mousaka” eggplants, veal minced meat, feta cheese & béchamel

“Stuffed Vegetables with sour Frumenty, eggplants, tomatoes, spearmint, garlic, parsley, spring onions

“Sardines filled with lemon, rolled in vine leaves, baked in oven

“Shrimps Saganaki” tomato sauce, white wine, feta cheese, parsley