Ad Astra 80

LAVRION - Olympic Marine
78.00 Ft
10 pax
5 cabins
5 crew
5.0, 18 reviews
Cpt. Liassides Meet the crew
5.0, 18 reviews
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Ad Astra 80
Greece
78.00 Ft 10 pax 5 cabins 5 crew
Location:
Greece
Charter date:
Number of guests:
{{guestsCount}} pax
Weekly Charter Rate: € 85,000
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APA: € {{ yachtExtendedPricing.apa.amount.toLocaleString('en-US') }}
Estimated Charter Total: € {{ (yachtExtendedPricing.total ?? 0).toLocaleString('en-US') }}
All amounts are indicative. Final cost depends on yacht availability, signed contract, actual expenses and applicable tax law. VAT/Tax is based on embarkation port and itinerary. APA is an advance deposit, reconciled against actual costs at the end of the charter.
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Ad Astra 80

LAVRION - Olympic Marine
78.00 Ft
10 pax
5 cabins
5 crew
5.0, 18 reviews
Cpt. Liassides Meet the crew
5.0, 18 reviews

What this yacht offers

One master cabin (Bed size 1,80 x 2,00 m) and four queen bed guest cabins (bed sizes 1,60 m x 2,00 m) all with private facilities

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ACCOMMODATION

Air conditioning
Grill on board
5x Shower
5x Toilets

Deck plan

Deck plan

ENTERTAINMENT

Audio System
Board games
WiFi

WATER ACTIVITIES

SUP board
Snorkling
Fishing gear

Other toys

Highfield Tender 4,60 m with 80 HP engine
Chase boat (upon request and extra charge)
Jet ski (2 PAX)
Wakeboard (1)
Water ski adults (1)
Monoski adults (1)
Inflatable couch 3 seated (1)
Fishing gear (1)
Snorkeling gear (10)
SeaBob (2)
Kayak (2)
Paddleboard (2)
Inflatable donut (2)
Life jackets (adults & kids)

Board games: Backgammon, Chess, UNO

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

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Delight served on deck

BREAKFAST
Teas-blends of hers 
Top quality coffee 
Smoothies 
Jams: Apricot,pear, strawberry 
Greek traditional honey 
Homemade cakes: vanilla , chocolate, carrot, banana 
Croissant: vanilla, chocolate 
Greek pies : spinach pie , cheese pie , chicken pie 
Breads :  white, black , multigrain, brioche 
Pancakes-crepes : with Nutella, tahini , peanut butter , honey , maple  syrup 
Cheese platter and cold cuts 
Eggs : omelet ,fried , scrambled eggs , boiled , sakshuka eggs  
Dairy : milk ,rice milk , oat milk , soya milk 
Yogurt, yogurt goat 
Cereal : granola,oat

Day 1 
Lunch 
Fresh salad with cherry tomatoes ,avocado , chili ,coriander , zest and juice laime and lemon 
Ceviche sea bream with lemon , thyme , zest laime , sisame oil and soya 
Whole fish bianco  with baby potatoes and lemon garlic sauce 
Dessert 
 Yogurt mousse with Greek thyme honey and caramelised nuts 
Dinner 
 Mix green salad  with cranberry , nuts , sauté prawns and dressing from citrus fruits 
Tuna tartar  in crust  with 2 mayo garlic and wasabi 
Red mullet savoro sauce and  raisin 
Dessert 
Mousse chocolate with passion fruit 
 
Day 2 
Lunch 
Greek salad  with feta cheese , oregano  ,caper , onion 
Traditional “ tzatziki “
Roast lamb with rosemary ,thyme , fresh origano and garlic  
 baby potatoes marinated mustard honey 
Dessert
 Chocolate trunk  with pistachio and ice cream 
 Dinner 
Arugula spinach salad  with cranberry  , cashews nuts  , Gorgonzola cheese and pear dressings 
Beef tataki with ponzu sauce  and pickle carrot ,onion 
Iberico steak  with green beans and orange sauce 
Dessert 
Cheesecake strawberry 
 
Day 3 
Lunch 
Cretan Dakos salad with  xinomyzithra cheese 
Zucchini meatballs ,yogurt  with herbs 
Traditional “mousaka “ 
Dessert 
Greek donuts with honey and cinnamon 
Dinner 
Burata  salad with mozzarella and basil pesto and  basil oil 
Grouper little scoundrel with egg lemon sauce
Pasta calamarata with roe from Mesollogi 
Dessert 
 Mousse halva with kaimakii ice cream 
 
Day 4 
Lunch  
Watermelon  salad  with feta cheese ,jalapeño peppers  , coriander and plain juice amd zest 
Fave beans , octopus and caramelised onion 
 Orzo prawns with bisque 
Dessert 
Mix from ice creams 
Dinner 
 Cabbage with grilled vegetables ,croutons, Parmesan and balsamic gel
 Homade nioki pasta with Parmesan sauce ,truffle oil and fresh truffle   
Rub eye with  sweet potatoes purée, grilled asparagus 
Dessert 
Tiramisu 
 
Day 5 
Lunch 
Groats salad with tomato,cucumber and fresh herbs 
Seabass Athinaiki tartar 
Linguini with lobster and bisque 
Desserts 
 Crème lemon with fegentin biscuits 
Dinner 
 Tricolour quinoa  with avocado and  pea sprouts dressing mustard honey 
Beef carpaccio with oil ,lemon, truffle oil , horseradish zest and rocket 
Dessert  
Kiouneffe  with ice cream 
 
Day 6 
Lunch
Kandaifi salad with lemon sorbet ,green leaves , strawberries and balsamic vinegar 
Rustic service  crayfish 
 Whole fish  in salt crust with oil lemon 
And grilled vegetables 
Dessert 
 Traditional rizogalo 
Dinner  
Freda pasta  salad , dill , sun dried tomatoes, red pepper, olives  , vinegar  xeres and herbs 
Tarama  salad with crispy pies 
 Seabass  filet with beat roots puree and stamnagathi with lemon and dashi 
Dessert 
 Pana cotta 
 
Day 7 
Lunch 
 Caesar salad with baby gem ,chicken,bacon , anchovies dressing  and Parmesan flakes 
 Ratatouille ograten  with  graviera Naxou 
Traditional “gemista” ( stuffed  vegetables) 
Dessert 
Mixed fresh fruits platter
Dinner 
Beluga lentils with vegetables and herbs  with gazpacho avocado  
Kakavia soup with stone fish 
 Cuttlefish with sauté spinach, marmalade tomato and truffle cream 
Dessert 
Churros with sugar ,cinnamon and butterscotch
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Your starting place

LAVRION
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18 reviews

Guest Comments September 2025

16/09/25-23/09/25

Guest Comments September 2025

16/09/25-23/09/25

Guest Comments September 2025

16/09/25-23/09/25

Guest Comments August 2025

17/08/25-24/08/25

Guest Comments August 2025

17/08/25-24/08/25

Guest Comments August 2025

09/08/25-16/08/25

Guest Comments July 2025

31/07/25-08/08/25

Guest Comments July 2025

07/07/25-14/07/25

Guest Comments July 2025

07/07/25-14/07/25

Guest Comments June 2025

25/06/25-02/07/25

Guest Comments June 2025

25/06/25-02/07/25

Guest Comments June 2025

21/06/25-24/06/25

Guest Comments June 2025

01/06/25-08/06/25

Guest Comments June 2025

01/06/25-08/06/25

Client Comments April 2025

25/04-27/04

Client Comments April 2025

25/04-27/04

Client Comments September 2024

27/09/2024-04/10/2024 How would you describe your Captain and crew? Our captain was knowledgeable and very friendly. Our crew was attentive to our every need while being kind and friendly as well. Tell us about your meals. The meals were spectacular! Our chef is so talented and creative. It felt like we were eating at a Michelin starred restaurant for every meal! Do you remember what you liked best about this trip? The captain and crew on our boat were the best part of our trip, they made us feel so comfortable and safe so that we could thoroughly enjoy our magical week at sea. Please tell us how did you find the pace and the itinerary of your vacation? Perfect, the pace and itinerary were very well designed with our interests in mind Would you charter this yacht again? Absolutely If you have any additional comments please type them here: When you're on a boat like that, the people in the crew are living with you in close proximity. This crew was incredible in being available at any time but also not feeling like they were underfoot. Such a wonderful group of people you have working for you!

Client Comments April 2025

25/04-27/04

18 reviews
See all

Guest Comments September 2025

16/09/25-23/09/25

Guest Comments September 2025

16/09/25-23/09/25

Guest Comments September 2025

16/09/25-23/09/25

Guest Comments August 2025

17/08/25-24/08/25

Guest Comments August 2025

17/08/25-24/08/25

Guest Comments August 2025

09/08/25-16/08/25

Meet your crew

1 / 5

Meet your crew

Captain: George Liassides

Cheerful, responsible, and professional!
These are some of the skills endorsed by AD ASTRA 80 guests for Captain George. The experienced captain was born in Cyprus in 1970 and has had Athens as his permanent residence since 1990. He began sailing in 1993 until he decided to make his love for yachts and tourism part of his career and life in 2001.
He studied Shipping, Travel & Tourism. His naval education includes the MCA/RYA Offshore Yacht Master, National Sailing Offshore Diploma, and Greek Coastguard powerboat certification (up to 24m). Additionally, he is certified for "GMDSS/GO," "Medical Care," "Medical First Aid," "STCW/95 B. Safety Course," "Crowd and Crisis Management Ro/Ro Passengers," "Survival at Open Seas," "PADI Open Seas Scuba," and "IATA/UFTA.
His experience as captain of several luxury sailing and motor yachts in Greece and the South Mediterranean has given him the opportunity and pleasure to sail to the most amazing and secluded spots in the Greek seas! As a captain, he maintains a professional and friendly attitude, making all guests feel welcome and ensuring they have the sailing holiday of a lifetime. For Captain George and his crew, providing high-quality hospitality to their guests is their top priority on a daily basis.

Chef: Panagiotis Tsekeris
Panagiotis, born in 1999, brings a fresh culinary perspective to the team aboard Ad Astra. Having graduated from LeMonde in 2020, he embarked on a journey through some of Greece's finest restaurants in Athens, Skiathos, and Mykonos starting from 2018. Fluent in Greek and English, Panagiotis not only crafts delectable dishes but also fosters a welcoming atmosphere with his exceptional customer service. His strengths lie in his team spirit, his ability to thrive under pressure, and adept problem-solving skills, ensuring seamless operations in the galley and beyond. With his dedication to culinary excellence and a passion for creating memorable dining experiences, Panagiotis is determined to elevate the gastronomic journey aboard Ad Astra to new heights.

Previous Yacht: Serenissima


Chief Stew: Vassiliki Maragkou

Vasiliki Maragkou brings a wealth of experience and passion to her role as Chief Stewardess. With a decade in the luxury service industry, specifically in 5-star hotels and Michelin-star restaurants, she excels in providing top-tier service and ensuring a seamless and luxurious experience for all guests. Vasiliki's keen eye for detail and exceptional organizational skills make her an invaluable leader of the stewarding team.

Vasiliki holds WSET Level 1 and Level 2 certifications in Wines from W.S.P.C. LDT Athens, and she has also studied Food and Beverage Management at Le Monde College Athens. Her educational background further enhances her ability to deliver exceptional service and manage the culinary experiences on board.


Deck/Stew: Marina Affatato

Meet Marina, the vibrant stewardess on board Ad Astra. A dynamic blend of Italian heritage and Greek roots, Marina brings with her a stellar maritime background, having served as a Petty Officer in the Hellenic Navy. With her seafaring precision, impeccable service skills she’s set to elevate the onboard experience. Currently pursuing Maritime Studies in Athens, Marina is fluent in Italian, Greek, and English, and thrives in fast-paced, multicultural environments. Energetic, adaptable, and always professional, she’s known for her calm presence, sharp eye for detail, and unwavering commitment to excellence!


Deckhand: Loukas Douvaras

Introducing Loukas, a dynamic 29-year-old deckhand set to embark his journey on Ad Astra 80 this year. Born in 1994, Loukas swiftly transitioned from a base technician/manager role to become a deckhand for day cruises during 2023. His adaptability and eagerness to learn propelled him into various sea-related tasks, including yacht transfers from France to Greece. Despite his relatively recent entry into sailing, Loukas's profound love for the ocean drives his dedication and reliability in all circumstances.
Loukas's array of interests, spanning winter skiing, boxing, running, swimming, and reading, mirrors his vibrant and enthusiastic character. Armed with outstanding communication skills and an unwaveringly motivated demeanor, Loukas exudes a sense of serenity and composure when faced with the challenges of navigating the open waters. His multifaceted talents and team spirit, make him an indispensable addition to the Ad Astra team.

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