Astoria

Crew Profile

Captain: TBA

CHEF: Nikola Statev
Nikola was born in 1993 and is from Varna, Bulgaria. He graduated from the University of Economics with a specialty in Industrial Business in 2016. During his schooling, he worked as a Junior Chef in a hotel in Varna, this is where his culinary career took off. After years as a chef in 5* restaurants in both Bulgaria and Germany, he took his skills to boats and began work on River Cruises. With his love of travel and adventure, he was then led into the yachting world. In joining the crew of Astoria, he is excited to be able to create menus and tailor the dishes to his guests. He is passionate about seafood and using fresh, local catches. His fabulous risottos and pasta will delight the palate. To him, cooking is an art and a way of expressing himself. In his time off the yacht, Nikola loves being with his wife and daughter traveling together and meeting new people. He enjoys playing darts and watching football. Nikola is excited to welcome guests onboard Astoria and spoil them with incredible creations!
Languages: Bulgarian and English; German (basic)

Previous yacht: Adara

Deckhand/Stew: Robert Chamasanyan
Robert, hailing from Bulgaria and born in 1997, brings a blend of maritime expertise and sporting prowess to the crew of Astoria. Currently enrolled in the South Bulgarian Maritime Education Center, he is diligently working towards becoming a skipper of sea-going vessels up to 40 GT. Beyond his maritime aspirations, Robert's exceptional talent transcends into the realm of sports, where he holds an impressive record as a nine-time national champion and two-time international champion in boxing. He is kind, disciplined, adaptable and eager to welcome guests on board Astoria this summer! With his dedication, skill, and team spirit, Robert adds both depth and dynamism to the team aboard.

Sample Menu

Breakfast:

Coffee & Tea and Fresh juices

Bread & toasts and croissants

milk and yogurt

Cereals

Cold cuts

Cheese and spreads

Vegetables

Sausages, bacon

Eggs all types – (fried, scrabbled, boiled, poached)

Honey, fresh fruits & local jams, and butter

Pancakes

Day 1

Lunch

Hummus with baked bread

Mediterranean Salad  with crispy squids,parmesan,cherry tomatoes,quinoa and citrus dressing

Fried zucchini with cream and garlic sauce

Sea bream  fillet with tomato salsa with capers and basil

Dinner

Iceberg salad with baked goat cheese,pomegranate reduction sauce ,apple and walnuts

Beef steak with bruleed corn,stewed mushrooms,grilled vegetables and jus sauce

Day 2

Lunch

Salad with peeled pink tomatoes,roasted peppers,eggplant puree and arugula

Spicy King Prawns and baby calamari glazed with Pernod and marinara sauce

Salmon fillet with herbs de provence with lemon risotto and chips of parmesan

Dinner

Greek Salad

Tzatziki sauce with garlic bread

Lamb fillet with sauteed vegetables and black beluga lentils

Day 3

Lunch 

Caesar salad with smoked salmon and capers

Greek shrimps Saganaki with feta cheese

Risotto “Primavera” with spinach,asparagus and parsley oil

Dinner

Green salad with fennel,avocado,arugula,baby spinach and grapefruit with citrus dressing

King Prawns with sauteed cherry tomatoes, grilled red onion and pineapple chutney

Sea bass fillet with sweet potato puree and asparagus rolls with prosciutto

Day 4

Lunch

Fresh zucchini,cucumbers,carrots and nectarines salad with mint and lime dressing

Grilled Octopus with kimchi,goma wakame and citrus dressing

Risotto with octopus,shrimps,asparagus and baby spinach

Dinner

Beetroot salad with carrots apple and pine nuts

Artichoke Spread with Garlic Bread

Baked chicken with celery  cream,baby carrots and grilled cauliflower with cream sauce with shallot and white wine

Day 5

Lunch

Salad with arugula,baked pumpkin,blue cheese and roasted figs

Homemade Guacamole

French rack from Iberico breed with black truffle,grilled zucchini,baby carrots and potatoes parisienne

Dinner

  Grilled Eggplant & Zucchini Salad with cherry tomatoes and cucumbers

Salmon tartare on guacamole canape,beetroot cream and micro greens

Red Mullet fillet with potato cream with parsley oil and arugula

Day 6

Lunch

Fish cream soup with salmon and celery

Sea bass ceviche with bell peppers,avocado and grapefruit with citrus dressing 

Spaghetti with seafood and tomato sauce with herbs

Dinner

French salad with tuna,leafy green salads,french beans and boiled egg

Calamari filled with a mix of Cheeses and Ratatouille

Trout pan fried fillet with homemade potato rosti and cream sauce

Day 7

Lunch  

Burrata salad with basil pesto and dried apricots

Mussels Saint- Jacques with beurre blanc sauce with basil and lemon

Whole Fagri fish baked in Sea salt with grilled vegetables (brussel sprouts,carrots,zucchini and asparagus)

Dinner

Quinoa salad with avocado and balsamic dressing

Foie gras with apple puree

Roasted Duck Breast with shiitake mushrooms and olives

Desserts

Panna Cotta with strawberries and white chocolate

Pistachio cheesecake with kadaif

Chocolate brownie with berries Culli

Chocolate souffle with salted caramel sauce

Orange sorbet with saffron and honey

More Locations Details

Summer Operations
Greece

Winter Operations
Greece