+1 813 314 7947
USA: 8am to 10pm EST
Europe: 8am to 10pm CET

ANDIAMO Yacht Charter

Your search results

ANDIAMO Yacht Description

Introduced by DMA Yachting, the breathtaking charter yacht ANDIAMO is a 92 ft motor yacht featuring a jetski. The most appealing features of ANDIAMO are her well-chosen interiors and interconnection with the sea. ANDIAMO spends the summer and winter season in Florida. She was delivered by recognized shipbuilder Symbol Yachts in 2010. A succesful refit was delivered in 2023. The well-planned yacht layout features 3 generous cabins and easily accommodates up to 6 guests.

ANDIAMO is classified as a superyacht. The key part of the yacht, generously sized aft deck, continues to the the heart of the yacht - the main saloon. The main saloon is a friendly space to spend time when the weather is not ideal and boasts a number of entertainment options.

3 elegant cabins are thoughtfully spread out for maximum privacy and comfort.

The motor yacht features 2 x MTU (12V 2000 M93) 1,800HP engines and a generator.

Accommodation

1 Master Suite with King, 1 VIP, 1 Twin that is convertible to a Queen. Rate of $34,500 plus all is for 6 guests. Andiamo can also accommodate 2 additional guests in the main salon by lowering the table to make a double bed for an additional weekly rate of $8,000.

What is the cabin arrangement of ANDIAMO?

  • 1 Master cabin
  • 1 VIP cabin
  • 1 Twin cabin

ANDIAMO

  • Weekly price:
    $34,500 - $34,500

    Low Season | High Season

  • Length: 92'
  • # of Guests: 6
  • # of Cabins: 3
  • # of Crew: 3
  • Builder: Symbol Yachts
  • Cruising Speed: 10
  • Max. Speed: 20
  • Built Year: 2010
  • Refit: 2023
  • Turnaround: 72 hours
Master Cabin
Master Cabin

Related Videos

ANDIAMO Charter Price Details

Season Name 2 guests 3 guests 4 guests 5 guests 6 guests 7 guests 8 guests 9 guests 10 guests 11 guests 12 guests
Rate Details

Price Terms

Plus Expenses - add APA to the price you see

Plus Expenses arrangement includes the boat and crew only (without tip).

All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.

The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).

For a motor yacht like ANDIAMO, the expected APA is 25% to 40% of the charter price ($8,625 - $13,800), making the charter cost $43,125 to $48,300. Exact amount will be confirmed after inquiry.

You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).

The remainder of the APA is returned after charter.

ANDIAMO Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 69,000USD to 69,000USD 13,800USD to 20,700USD 82,800USD to 89,700USD Discounts outside the main season are common.
7 day charter 34,500USD to 34,500USD 6,900USD to 10,350USD 41,400USD to 44,850USD Standard charter rate, base for all calculations.
3 day charter 17,250USD to 17,250USD 3,450USD to 5,175USD 20,700USD to 22,425USD The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
34,500USD / 6 * 3 days = 17,250USD

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: USD34,500

High season rate: USD34,500

For less than a week please divide the weekly rate by 6

High Rate - $34,500/week + all other expenses
Low Rate - $34,500/week + all other expenses

- A minimum of 7 nights is required for bookings over Christmas or NYE.
- A minimum of 7 nights is required for Bahamas
- High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted.
- Confirm Repositioning Fees with CA prior to confirming total dollar amounts with client.
- Repositioning Fees will be based on the location of vessel and the desired charter area.
- 35-40% APA is standard (40% for short term charters)
- A security deposit may be requested for corporate charters.

2022 26' Cobia with T-Yahama 150HP engines for an additional $1,200 a day & Required for the duration of the trip.
Rate of $34,500 plus all is for 6 guests. Andiamo can also accommodate 2 additional guests with a pull out bed located in the Main Salon for an additional rate of $3,000/per week.

Day Charter Rate:
$8,000 for 8 hours
$6,000 for 6 hours
$4,000 for 4 hours

Tax Status:
VAT and/or local taxes applicable according to the cruising area
ie. Bahamas = 14% total VAT/Tax

Summer Base Port: Fort Lauderdale, FL
Summer Operating Area: South Florida & The Bahamas

Winter Base Port: Fort Lauderdale, FL
Winter Operating Area: South Florida & The Bahamas

Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.

This document is not contractual. All specifications are given in good faith and offered for informational purposes only. The publisher and company does not warrant or assume any legal liability or responsibility for the accuracy, completeness, or usefulness of any information and/or images displayed. Yacht inventory, specifications and charter prices are subject to change without prior notice.

ANDIAMO Yacht Charter Locations

Summer Season

Winter Season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: Inq
Books: Yes
Crew Pets: Yes
Guest Pets: Yes
Camcorder: No
Number Dine In: No
Water Maker: 178 g/per
Water Capacity: 350
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: No
Board Games: Yes
Sun Awning: Yes
Bimini: No
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Number Of Port Hatches: No
Smoking: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: No
Inverter: No
Hammock: Yes
Windscoops: No

Specifications

Tube:
Guests: 6
Maxspeed: 20
Draft: 4.6
Cruising Speed: 10
Helipad: No
Ac: Full
Ac Night:
Built: 2010
Turnaround: 72 hours
Cabins: 3
King: 1
Queen: 1
Double:
Single:
Twin: 1
Pullman:
Showers: 3
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: No
Internet: Onboard WIFI
Cruising Speed: 10
Max Speed: 20

More Specifications

Flag: United States
Homeport: Fort Lauderdale, Florida
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Communication: - Starlink
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type: Various lures and gear. *See m
Rods: 10
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles: No
Other Green Efforts:

Water Sports

Dinghy Size: 16' Highfield Sport 460
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: Yamaha 90 VMAX
Floating Mats:
Dinghy Pax: 8
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard: No
Windsurfer: No
Snorkel Gear:
Underwater Camera:
Scurfer: No
Underwater Video:
Wake Board:
Paddleboard: 2
Seabob: No
Sea Scooter: No

Other Entertainment

- Ooni Pizza Oven
- Traeger BBQ Smoker (cooker)
- Lynx Sedona BBQ

Crew

Crew of ANDIAMO|Captain Captain

Crew of ANDIAMO|Stew/ Mate Stew/ Mate

Crew of ANDIAMO|Chef Chef

Captain: Nick Chaney

Captain Nick Cheney
Captain Nicholas Chaney grew up sailing on the Great Lakes, where early exposure to life on the water formed a strong foundation in seamanship and vessel handling. After several years of college studying electrical engineering, he was introduced to the professional yachting industry by a close friend whose family owned a yacht in Florida. Drawn to the scale, technical sophistication, and global scope of yachting, he transitioned directly into the industry and has remained dedicated to it ever since .

With nearly two decades of experience, Captain Chaney is a USCG-licensed Master who has captained and engineered yachts from 80’ to 120’ in both private and charter service. His cruising experience includes the Great Lakes and St. Lawrence Seaway, U.S. East Coast, Bahamas, Bermuda, two transatlantic crossings, and an active Mediterranean charter season cruising the South of France and the Italian coastline, as well as extensive Caribbean operations to Grenada .

Technically proficient and highly hands-on, Nicholas is well regarded for his expertise in diesel propulsion, generators, HVAC, modern marine IT, AV and Starlink systems, and advanced electrical distribution platforms including Octoplex and C-Zone. He has also managed major refits and yard periods, bringing a practical, cost-conscious approach that benefits both owners and charter guests.

Calm, professional, and guest-focused, Captain Chaney combines strong leadership with an engineer’s mindset to deliver safe, efficient, and seamless charter experiences.

Stew/Mate - Lindsey Wells
Lindsey Wells brings a diverse maritime background spanning private yachts, commercial vessels, offshore racing, and towing operations. Holding a USCG 100 Ton Master License with Sail and Towing Endorsements, STCW certification, ENG1, and advanced medical qualifications, she combines professional seamanship with a strong guest-focused approach.

With experience aboard vessels ranging from 30-foot sailboats to 118-meter superyachts, Lindsey has developed a reputation for reliability, adaptability, and a positive team-oriented attitude. Her background includes deck operations, tender driving, line handling, navigation support, towing operations, vessel maintenance, and charter preparation. She has also accumulated extensive offshore sailing experience, logging thousands of nautical miles on ocean passages and competitive race campaigns.

Onboard Andiamo, Lindsey serves in a dual Stew/Mate role, assisting with guest hospitality, watersports, tender excursions, docking operations, and the day-to-day presentation of the yacht. Her hospitality experience, bartending skills, strong organizational abilities, and attention to detail allow her to provide attentive service while seamlessly supporting deck operations and vessel safety.

Guests appreciate Lindsey’s energetic personality, calm demeanor, and genuine passion for life on the water. Whether assisting with a beach picnic, leading a tender excursion, supporting watersports activities, or helping maintain the yacht’s impeccable appearance, she is dedicated to ensuring every charter experience is enjoyable, safe, and memorable.

Chef Chenae Van Nierk
Chef Chenaé hails from South Africa where she began her culinary career. With an Advanced Food and Wine Degree, she worked in the kitchens of top-rated South African restaurants and catering companies. In 2014 she brought her culinary expertise to the maritime industry. As a chef she’s traveled the Mediterranean Sea, Asia, Malaysia, Maldives, Singapore, the US, and the Caribbean. Catering for guests from U.S., Belgium, Italy, England, France, Australia, Arabian, and Scandinavian countries, her focus is on health tasteful food, ensuring the nutritional benefits of each meal.

Chef Chenaé’s dedication to her craft, experience preparing exceptional menus internationally, and her health coach certification. Uniquely qualify her to expertly prepare a menu suited to make our guests time aboard Andiamo a delicious one.

Menu

DAY 1
LUNCH
Vietnamese Rice Paper Rolls with Langoustines, Avocado, Beansprouts and Fresh Coriander


served with a Sweet Soy Lime dip.


Maki Sushi Rolls with Marinated Tofu


Asian Style Salad with Rice Noodles, Mango, Coriander and a Ginger Soy Dressing


Sesame Seared Tuna


Crispy Duck Confit off the Bone with a Sesame Soy Sauce


Mango and Lime Fool with Fresh Cherries and a Sweet Sesame Bisque


DINNER


Carrot and Lemongrass Coconut Soup


Grilled Sea Bass Fillet on White Truffle Risotto with Crispy Ricotta Zucchini Flower on a Green Pea and Lemongrass Coulis


Fondant au Chocolate on a fresh Strawberry and Melon Salad with Tangerine Coulis


DAY 2


LUNCH


Cold Mediterranean style Octopus Salad


Beetroot Cured Soho Salmon With whipped Horse Radish and Yuzu Mayo


Light Cesar Salad with Parmesan Crisps and Garlic Rosemary Croutons


Grilled Monkfish with Mediterranean Herbs and Curry Mayonnaise


Grilled Chicken Ballotine wrapped in Parma Ham on Sautéed Spinach and Pepperdew & Pineapple Chutney


Vanilla Panna Cotta with Cinnamon Infused Forest Berry Coulis


DINNER


Trilogy of Red Tuna with Wakame Salad and Wasabi Crème Fraiche


Grilled Saint Peter Fish Filet on a Bed of Parsnip Mousseline and Confit Cherry Tomatoes with Steamed Baby Vegetables and a Lemon Thyme Foam


Baked Cheese Cake with Cherry Ragù and Fresh Berries


DAY 3


LUNCH


Greek Salad with Marinated Feta and Vintage Balsamic Dressing


Grilled Peach and Spinach Salad with Herb Goats Cheese and Candies Wallnuts


Sweet Potato Duchess


Grilled Smokey Sweet Corn on the Cob


Grilled Filet Turbot with Smoked Bell Pepper Coulis


Sous Vide Butter Lobster with Yuzu and Pickled Vegetables


Slow Roasted Rack of Lamb with Red Wine and Rosemary Jus


Toblerone Mouse on Strawberry Carpaccio with Fresh Berries and White Chocolate Cointreau Coulis


DINNER


Caprese Salad with Marinated Bocconcini, Avocado and Ciabatta Shavings


Grilled Rib eye with Pomme Anna, Steamed Baby Vegetables, Caramelized Baby Beetroot


and Confit Cherry Tomatoes


Rhubarb and Apple Crumble with Vanilla Ice cream and Fresh Berries


DAY 4


LUNCH


Coconut Thai Noodle Soup with grilled Langoustines


Rice Noodle, Courgette, Carrot and Daikon Salad with Asian Dressing


Asian Baby Spinach, Mango and Sesame Salad


Crispy Prawn and Ginger Spring Rolls with Sweet Chilli Soy Sauce


Poke Bowls with Fresh Salmon, Tuna, Edamame, Poached Egg and


A selection of home-made Asian Dressings


Melon with Mango Sorbet, Passion fruit Coulis and Almond Tuiles


DINNER


Prawn and Avocado Roulade with citrus segments, Orange gel and Lemon dressing


Seared Tuna on a bed of Sautéed Vegetables and Chilli Cashew Egg Noodles


Crème Brule with Cinnamon Ice Cream, Passion Fruit Coulis and fresh Berries   


DAY 5


LUNCH


Roasted Tomato and Jalapeno Soup with home-made Grilled Flatbread


Grilled BBQ Fall-Off-The-Bone Beef Short Rib


Grilled Ginger and Lime Prawn Skewers


Orzo Pesto Salad with Avocado and Crispy Beetroot


Tangy Potato Salad with Perfectly cooked Eggs and Truffle Dust


Wilted Kale Salad with Dried Cranberries, Crispy Carrots, Pecan Nut and Mustard Dressing


Home Made Tiramisu 


DINNER


Crispy Prawn Cocktail Salad


A variation of Freshly Made Sushi


Coconut and Chocolate Mousse


DAY 6


LUNCH


Beef and Jalapeño Sliders


Chicken Sliders with Parmesan Crisps and Smokey Bacon


Grilled Octopus, Jalapeno Hummus, Mango Salsa with Rocket Salad


Home-Made Triple Cooked French Fries


Pesto Pearl Cous Cous Salad


Tabbouleh Lentil Salad


Wine Poached Pear Salad with Parma Ham and Pecan Nuts


Peppermint Crisp Tart


DINNER


Cucumber Carpaccio with seared Scallops and Blackened Cherry Tomatoes


Seared Salmon with Pickled Onion & Cucumber, Burnt Leeks and Yogurt Dill Sauce


Apple Phyllo Tart with Vanilla Ice Cream


DAY 7


LUNCH


Cardamom Butternut Soup


Steamed Mussels with Lemongrass and Garlic Sauce


Home Made Truffle French Fries


Lime & Prawn Lettuce Wraps with Sriracha Mayonnaise


Cucumber Chilli Salad with Pine Nuts and Lime Dressing


Crispy Sushi Rice Balls served with a Sweet Soy Sauce


Thai Peanut Leaf Salad with Radish, Dill and Red Onion


Green Tea Ice Cream with Home-made Cardamom Shortbread


DINNER


Home-made Crab Ravioli with Charred Broccolini, Bone Broth, Fennel Syrup and Coriander Oil


Grilled Cod with Crispy Parsnips, Celeriac Puree, Herb Pesto, Date Chutney and Lime Jelly


Persimmon Panna Cotta with Quince Jelly and Fresh Berries and Walnut Praline.   


 

  • This field is for validation purposes and should be left unchanged.

    ANDIAMO

    Price Terms: Plus Expenses

    Price from $34,500/week

    High season $34,500/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY

    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

  • Loading more yachts...
    Search Yachts
    AS SEEN ON

    Carer de Saridakis, 3A
    07015 Palma de Mallorca, Spain

    Palma de Mallorca, Spain
    +1 813 314 7947

    Miami, Florida
    +1 813 314 7947

    Athens, Greece
    +30 211 198 3501