Adara Description

If you´re looking for the ultimate in luxurious sailing, the Adara Sunreef 50 catamaran is the perfect vessel for you. This breathtakingly beautiful catamaran embodies elegance and excellence, and creates an unforgettable sailing experience in the turquoise waters of some of the world´s best destinations.

Spreading over 50 feet in length, Adara Sunreef 50 boasts 5-star amenities fit for even the most discerning of travelers. It offers spacious cabins with ensuite facilities, a sleek and modern interior with state-of-the-art entertainment systems, and large windows that offer panoramic views of the stunning surroundings.

The yacht also features a variety of outdoor spaces to relax, dine, and bask in the sun, so no matter what your schedule looks like, there´s always a place onboard to suit your needs and preferences. With plenty of amenities and toys such as kayaks, seabobs, and snorkeling equipment, the Adara Sunreef 50 is perfect for adventure-seekers.

With its luxurious appointments, top-of-the-line amenities, and professional crew, the Adara Sunreef 50 catamaran is truly the epitome of luxury sailing, and the perfect choice for those seeking a unique and memorable trip on the water.

Cruising Area of Adara

Pref. Pick-upAthens, Greece
Other Pick-upUpon Request
Summer PortAthens, Greece
Summer OperationsGreece
Winter OperationsGreece

Accommodations

Guests8
Cabins4
Crew3
Queen3
Double1
Showers4
Wash Basins4
TP in Heads-
Electric Heads4
Accommodation Details
four queen bed cabins all with private facilities. Upon request the yacht may be offered with 3 double cabins and one cabin with bunk beds.

Specification

Length49.1 Feet
Beam29.8 Feet
Draft5.11 Feet
Built2020
Refit2024
A/CFull
A/C NightYes
Sun AwningYes
DeckshowerYes
Bimini TopYes
HairdryerYes
Children AllowedYes
Water MakerYes
Ice MakerYes
Internet AccessOnboard WIFI
Max Speed8
Cruising Speed7
Fuel Consumption30 Litres/Hr
Turnaround24 hours
Engines2 X YANMAR 80HP sail drive Generator: Mases 17,5 KwA

Water Sports

Dinghy (Feet)Zar Formenti ZF3
Dinghy Hp70
Dinghy Pax7
Adult WaterskisYes
Sea BobsYes
Snorkel GearYes
TubeYes
Standup PaddleYes
Other Toys
Zar Formenti 3.95 mt with 70 hp Suzuki
Water skis adults (1)
Inflatable Ringo (1)
Inflatable double couch (1)
Snorkeling gear (8)
Seabob (2)
Paddleboard (2)

Board games: Jenga, UNO, cards

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard

Entertainment

Salon Tv/DvdYes
Salon StereoYes
Other Entertainment
4 queen-sized beds

Shampoo, conditioner, body wash and lotion (Molton Brown)
Sunscreen provided
AC in every cabin and in the saloon
Hairdryer in every cabin
1 safe in master cabin

TV in saloon area & master cabin
Yamaha sound system (cockpit, flybridge, saloon, master, fore deck)

Cuisine

Special DietsInq
KosherInq
BBQYes

Green Initiatives

Make Purified Drinking WaterYes

Adara Crew Profile

Crew Number3
Captain
CaptainDimitris Papalopoulos
NationalityGreek
Chef
ChefPinelopi Papadopoulou
NationalityGreek


Captain: Dimitris Papadopoulos
Dimitris, born in Karditsa in 1967, brings a wealth of experience and expertise to the maritime industry. With a distinguished career as a captain on both commercial and private vessels during the past years, he has also demonstrated his proficiency as a RIB cruise captain, conducting daily charters from 2016 to 2022. During this time, he worked at MOTOCRAFT S.A., a leading dealership for marine engines and nautical equipment. Dimitris has therefore extensive knowledge in yacht maintenance as well as in organizing boat events. His background includes military service in special forces, further highlighting his disciplined and rigorous training and nature. He holds several certifications, including a speedboat operator license, sailing license from the Hellenic Sailing School, a PADI open water diver certification, basic safety training, and a CPR and first aid diploma. He is a great team player, is safety oriented, and is determined to provide wonderful sailing experiences for his guests on board. Fluent in Greek and English, Dimitris is also passionate about free diving, swimming, spearfishing, and music.

Chef: Pinelopi Papadopoulou
Chef Pinelopi’s culinary journey has flourished through her diverse roles in numerous restaurants and luxury resorts. She has honed a versatile skill set that merges her culinary proficiency with a steadfast dedication to providing outstanding dining experiences. Her extensive exploration of various cultures and cuisines has endowed her with strong organizational skills and the ability to excel in fast-paced environments, making her particularly adept at meeting the unique challenges of working on yachts. She thrives in collaborative settings, where she has effectively led and mentored teams. Her strengths lie in fostering a positive and cohesive work culture, promoting open communication, and motivating team members to perform at their best. She is adept at adhering to strict safety regulations and maintaining impeccable hygiene standards. Fluent in both Greek and English, with a basic knowledge of Italian, she ensures seamless communication with both the crew and guests, enhancing their overall stay and sailing experience onboard Adara.

Deck/Stew: Filippas Psarrakos
Phil is a dynamic and versatile professional sailor with a solid background in yacht operations. He has experience as operations Manager since 2016 and was previously the yacht operations manager and charter base manager assistant as well in the past two years. His professional journey includes a role as Customer Manager in Greece and the UK, and a Commercial Operations Manager accentuating his customer service abilities and communication skills. His passion for sailing is evident from his offshore sailing experience with H.O.R.C. since 2016 and he has certifications in CPR, AED, and First Aid from Emergency First Response. Phil’s academic background in communication further helps his relations with crew and guests alike. Known for his adaptability, hard work, excellent sailing skills and eagerness to learn, he is a great personality to have on board. He also holds a Skydiving B License from USPA obtained in 2023 and he is fluent in English and Greek, with basic proficiency in Italian and Spanish.

Adara Calendar

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Adara Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
Jun 07, 2025Jun 14, 2025Booked: Athens to Athens
Jun 21, 2025Jun 28, 2025Booked: Athens to Athens

Adara Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: $23,500

High price: $27,500

The high and low prices of this yacht depend on both the number of guests and the traveling season. Send us an inquiry for exact pricing.
Yacht terms: Plus Expenses
The price includes a professional crew operating your chartered yacht, but all running expenses such as fuel, tax, provisions and any other costs are extra. Calculate between 15-25% for a sailing yacht and 25-35% for a motor yacht on top of the given rate with an APA cash payment made to the ships agent or captain, who will keep an open tap and produce full accounts of all expenditures. Unused APA money will be refunded. Inquire for more information.

ADDITIONAL RATE DETAILS


High Season: EUR 27,500 per week (July - August)
Mid Season: EUR 25,500 per week (June and Sept)
Low Season: EUR 23,500 per week (rest months)
Plus all expenses (V.A.T. 12% & APA 20%)

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Adara Guest Reviews

We currently don't have any reviews for Adara.

Adara Sample Menu

Breakfast

Daily

Variety of fruits, variety of bread (black, multigrain, white, toast), variety of jam, honey, peanut butter, butter, granola, mix oats with nuts, yogurt, eggs according to preference (sun-eyes, boiled, omelette, scrambled, poached)

Variety of cheeses and cold cuts, avocado, bacon, sausages, pies different every day (spinach pie, cheese pie, bougatsa, etc.)

Chocolate croissants, butter croissants.

Orange or mixed juice, Coffee of your choice.

Day 1

LUNCH

Salad
Greek Salad (Horiatiki)
Tomatoes, cucumbers, red onion, Kalamata olives, green bell pepper, and feta cheese, dressed with olive oil, oregano, and a splash of red wine vinegar.

Appetizer
Tzatziki with Pita
Greek yogurt mixed with grated cucumber, garlic, olive oil, dill, and a squeeze of lemon, served with warm pita bread.

Main Dish
Chicken Souvlaki
Marinated grilled chicken skewers served with lemon rice and a side of grilled vegetables.

Dessert
Greek Yogurt with Honey and Walnuts
Thick Greek yogurt topped with a drizzle of honey and a sprinkle of chopped walnuts.

DINNER

Salad
Orange and Olive Salad
Fresh orange slices with Kalamata olives, thinly sliced red onion, and a sprinkle of mint, dressed with olive oil and a splash of orange juice.

Appetizer
Kolokithokeftedes
Zucchini fritters with feta and herbs, served with a side of tzatziki.

Main Dish
Grilled Lamb Chops
Marinated in olive oil, lemon, garlic, and oregano, served with a side of roasted vegetables.

Dessert
Bougatsa
Creamy custard-filled phyllo pastry dusted with powdered sugar and cinnamon.

Day 2

LUNCH

Salad
Marouli Salad
Shredded Romaine lettuce, scallions, dill, and a simple olive oil and lemon dressing.

Appetizer
Spanakopita
Spinach and feta cheese filling wrapped in crispy phyllo pastry.

Main Dish
Moussaka
Layers of eggplant, ground meat (beef or lamb), and béchamel sauce, baked until golden.

Dessert
Baklava
Layers of phyllo dough filled with chopped nuts and sweetened with honey syrup

DINNER

Salad
Cretan Salad
Mixed greens with cherry tomatoes, cucumber, red onion, olives, and crumbled Cretan mizithra cheese, dressed with olive oil and red wine vinegar.

Appetizer
Melitzanosalata
Smoky eggplant dip with garlic, olive oil, lemon juice, and parsley, served with pita bread.

Main Dish
Shrimp Saganaki
Shrimp cooked in a tomato sauce with feta cheese, garlic, and oregano, served with orzo.

Dessert
Revani
Semolina cake soaked in a light lemon syrup.

Day 3

LUNCH

Salad
Dakos Salad
Barley rusks topped with chopped tomatoes, feta cheese, olives, capers, and a drizzle of olive oil.

Appetizer
Gigantes Plaki
Giant beans baked in a tomato and herb sauce.

Main Dish
Gemista
Tomatoes and bell peppers stuffed with a mixture of rice, herbs, and sometimes ground meat, baked in the oven.

Dessert
Loukoumades
Small Greek doughnuts drizzled with honey and sprinkled with cinnamon and chopped nuts.

DINNER

Salad
Spinach and Pomegranate Salad
Fresh spinach leaves with pomegranate seeds, walnuts, and feta cheese, dressed with a balsamic vinaigrette.

Appetizer
Tiropitakia
Small cheese pies made with phyllo dough and a mixture of feta and ricotta.

Main Dish
Plaki
Baked fish with tomatoes, onions, garlic, and herbs, served with a side of lemon potatoes.

Dessert
Halva
A semolina-based dessert flavored with cinnamon and nuts.

Day 4

LUNCH

Salad
Fennel and Orange Salad
Sliced fennel, orange segments, red onion, and olives, dressed with olive oil and lemon juice.

Appetizer
Gigantes Plaki
Giant beans baked in a tomato and herb sauce.

Main Dish
Pastitsio
A layered pasta dish with ground meat and béchamel sauce, similar to lasagna.

Dessert
Galaktoboureko
A custard-filled phyllo pastry soaked in citrus syrup.

DINNER

Salad
Rocket and Pear Salad
Arugula with thinly sliced pears, walnuts, and shaved Parmesan, dressed with a honey-mustard vinaigrette.

Appetizer
Keftedes
Greek meatballs made with ground beef, herbs, and spices, served with a side of tomato sauce.

Main Dish
Fasolada
Traditional Greek bean soup made with white beans, tomatoes, carrots, celery, and olive oil.

Dessert
Amigdalota
Almond cookies flavored with rose water.

Day 5

LUNCH

Salad
Cabbage and Carrot Salad
Shredded cabbage and carrots with a light olive oil and vinegar dressing.

Appetizer
Saganaki
Pan-fried cheese (usually Kefalotyri or Halloumi) served with a squeeze of lemon.

Main Dish
Baked Sea Bass
Fresh sea bass baked with olive oil, lemon, garlic, and herbs, served with a side of roasted potatoes.

Dessert
Kataifi
Shredded phyllo dough pastry filled with nuts and soaked in syrup.

DINNER

Salad
Chickpea Salad
Chickpeas with cherry tomatoes, red onion, parsley, and feta cheese, dressed with lemon juice and olive oil.

Appetizer
Briam
Mixed roasted vegetables (eggplant, zucchini, potatoes, and tomatoes) with olive oil and herbs.

Main Dish
Youvetsi
Beef or lamb stew with orzo pasta in a rich tomato sauce, topped with grated cheese.

Dessert
Portokalopita
Orange phyllo cake soaked in an orange syrup.

Day 6

LUNCH

Salad
Beet Salad
Cooked beets with garlic, olive oil, vinegar, and a sprinkle of fresh parsley.

Appetizer
Tzatziki with Pita
Greek yogurt mixed with grated cucumber, garlic, olive oil, dill, and a squeeze of lemon, served with warm pita bread.

Main Dish
Lamb Kleftiko
Slow-cooked lamb with vegetables, herbs, and feta cheese, wrapped in parchment paper and baked until tender.

Dessert
Rizogalo
Creamy Greek rice pudding flavored with cinnamon and vanilla.

DINNER

Salad
Lentil Salad
Cooked lentils with chopped vegetables, fresh herbs, and crumbled feta, dressed with a lemon vinaigrette.

Appetizer
Dolmadakia
Stuffed grape leaves with rice, pine nuts, and herbs.

Main Dish
Kotosoupa Avgolemono
Chicken soup with rice and a lemon-egg sauce.

Dessert
Kourabiedes
Almond shortbread cookies dusted with powdered sugar.

Day 7

LUNCH

Salad
Tomato and Cucumber Salad
Simple salad with chopped tomatoes, cucumbers, red onion, and olives, dressed with olive oil and oregano.

Appetizer
Skordalia
A garlic and potato dip served with crusty bread or vegetables.

Main Dish
Stifado
Beef stew cooked with pearl onions, tomatoes, red wine, and aromatic spices.

Dessert
Karidopita
Walnut cake soaked in a light honey syrup

DINNER

Salad
Watermelon and Feta Salad
Cubes of watermelon with crumbled feta, mint leaves, and a drizzle of balsamic reduction.

Appetizer
Fried Calamari
Lightly breaded and fried squid rings, served with a wedge of lemon.

Main Dish
Arni Fricassee
Lamb stew with greens (like lettuce or endive) and an egg-lemon sauce.

Dessert
Loukoumi
Greek delight sweets flavored with rose, mastic, or citrus.