ADEL
This Lagoon 55 model is the latest creation of Lagoon, with a number of interesting features, combining the very best of form and function. As a modern classic, boasting in its curved lines of artistry and modernity, the Lagoon 55 stands alone. Every single detail speaks to the boat’s strength and beauty, a triumph of the nautical industry to be admired and enjoyed for years to come. ADEL is a unique sailing catamaran, being the first floating art-galley, housing original artwork from a number of well-known artists. In cooperation with ArtLines institute, work by Erika Voith is exhibited on the walls of ADEL, and soon, artwork by Jiri Hauschka and Dan Trantina will follow. The aim is to create a unique environment where the pleasure of the sailing experience will be combined with the visual pleasures created by works of Chech artists such as the above, coming from the owner's country of origin.
Guests are accommodated in 4 double cabins with Ensuite Facilities.
Crew accommodation is separate. ACCOMMODATION.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 Χ 115 hp NANNI 17,5 KWA Onan | |
| Fuel Consumption: | 15 |
| Cruising Speed: | 9 |
| Max Speed: | 11US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 9 Metres |
| Draft: | 1.55 Metres |
| Pax: | 8 |
| Refit: | 2024 |
| YearBuilt: | 2023 |
| Builder: | Lagoon |
| Engines: | 2 Χ 115 hp NANNI 17,5 KWA Onan |
| JetSkis: | No |
| Flag: | Greek |
| SatTv: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | Yes |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes, 280lt |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | 0,1 |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | Yes, 280lt |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Designated areas on Deck/Flybr |
| Crew Smokes: | No |
| Pets Aboard: | Yes |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 4,20m |
| Dinghy hp: | 60hp |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 10 |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | 1 |
| Kayaks (2 Pax): | - |
| Floating Mats: | 2 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Heavy-game |
| Rods: | 2 |
He joined ADEL for the season 2025 and is continuing to welcome guests onboard.
Stewardess Virginia was born in Lefkada, an Ionian island in Greece. Since the age of 15, she has worked in her family business, where she gained extensive experience. Owing to her varied professional background, she has acquired significant experience in the luxury dining sector across Greece and the UAE. She is a highly skilled hospitality professional with significant international experience in high-end dining environments. Holding a degree in Social Work, she applies a science-based understanding of human behaviour and communication to build strong guest relationships and effectively manage challenging situations. With a WSET Level 1 certification in Wine Studies and fluency in English, Virginia is a detail-oriented and multitasking professional, dedicated to creating unforgettable guest experiences through honesty, organization, and genuine care for service.
Virginia joined the ADEL crew this season and is already proving to be a valuable asset.
Chef George is a dynamic and experienced cook with over 15 years in the hospitality industry, including ownership and management of food businesses. He is highly skilled in Mediterranean cuisine, premium grilled meats, seafood, and sushi preparation, with a proven ability to deliver high-quality, customized dining experiences tailored to guest preferences. He demonstrates strong adaptability in fast-paced, high-pressure environments, combined with a passion for excellence and keen attention to detail. Currently, he is expanding his expertise within the yachting industry.
George joined the ADEL crew this season and is already proving to be a valuable asset to the company.
Breakfast
- Coffee, tea, juices, milk, smoothies
- Greek yoghurt with fruit/seeds and honey or marmalade
- Fresh fruit salad
- Croissant, Carrot cake, Apple pie
- Spinach pie, Cheese pie
- Baguette, French toast, wholegrain bread, corn bread, Zwieback (Melba toast), Arabic pita bread
- Assortment of cheese, cured and smoked meat (ham, proschuto etc)
- Eggs prepared to your preference
Starters
- Cretan rusk with Greek tomatoes, feta, caper and olive oil
- Gravieure from Naxos with tomato sesame grissini
- Bruschetta assortment- Spinach with blue cheese, Tomato and feta, Green and Black olives
- Mushrooms in the oven filled with prosciutto-cheese mix
- Red peppers filled with feta and oregano in the oven
- Saganaki (grilled cheese)
- Grilled shrimps with sesame
- Spanakopita ( Spinach pie)
- Tyropita (Cheese pie)
- Eggplant grilled with feta, tomato and chilli
- Steamed mussels with white wine, garlic, mustard and fresh dill
- Yellow split pea puree (fava) with red onion, parsley and lemon
- Oven-roasted carrots with nutmeg, balsamic vinegar, parsley and black pepper
- Tzatziki and eggplant salad dips
- Melon wrapped in prosciutto, rocket and balsamic cream
- Rocket salad with smoked eel and avocado
- Butter and garlic prawns
- Greek dolmadakia (stuffed grape leaves) with fresh lemon sauce
- Watermelon, Feta and Black Olive Salad
Main course
- Salmon steak with white sauce, lettuce and broccoli
- Shrimps Saganaki with feta cheese in tomato sauce
- Mussel Risotto with onions, garlic, white wine and parsley
- Spinach Tagliatelle with chicken breast, broccoli and red pepper with white sauce
- Caesar salad with chicken, crispy bacon, parmesan and garlic bread
- Calamari salad with low fat mayonnaise, lemon sauce, boiled eggs, caper and parsley
- Greek Spinach and Rice (Spanakorizo)
- Greek salad with caper leaves and pita bread
- Meat balls with red spicy sauce
- Lamb chops on BBQ with tomato salad and grilled vegetables
- Pork steak with creamy sauce
- Fresh catch of the day on the grill with hot & cold vegetables
- Chicken curry risotto with raisins
- Mustard potato salad with celery and parsley
- Grilled chicken with mustard, green beans and baked potatoes
- Seafood Spaghetti (shrimps, mussels and octopus)
- Beef Goulash with potatoes and carrot
- Codfish with mustard-soy sauce and grilled tomatoes
- Red mullet with mashed pesto-potatoes
- Grilled vegetable sticks with soya sauce and garlic
- Pork and chicken skewers with Greek pita, grilled vegetables, potatos in the oven, tzatziki dip
Dessert
- Halva - based on a traditional greek recipe with semolina, raisins and almonds
- Chocolate Soufflé served with vanilla ice cream and warm Chocolate Sauce
- Waffles with banana & rum caramel sauce
- Chocolate temptation with biscuits
- Greek yogurt with honey and fruits
- Cheesecake shots
- Banana split with yogurt and jam
- Carrot cake
- Tiramisu cups
2026 Weekly rates - Greece, East Mediterranean
Rates in EURO, plus expenses plus VAT 12%, APA 20%
18,000€ April - May 2026 - 15% Discount Offered for April & May
24,500€ June 2026
29,000€ July - August 2026
24,500€ September 2026
18,000€ October - November 2026
Currently VAT for Greece is 12%.
Not included are: Food & Drinks provisioning, Transfers to/grom the marina, Fuel consumption, Port fees, Corinth Canal fees, crew gratuities.
APA is 20%
All rates are for 7 nights, 8 days.
For odd-day charters, please make a request.
A crew gratuity, at client's discretion, is typically 15% to 20% of the rate (not included in the rates for Med).
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 9 Metres
- : 1.55 Metres
- : 8
- : 2024
- : 2023
- : Lagoon
- : 9
- : 11
- : 2 Χ 115 hp NANNI 17,5 KWA Onan
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : Paulius JERSOVAS
- : Greek
- : No
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 Χ 115 hp NANNI 17,5 KWA Onan | |
| Fuel Consumption: | 15 |
| Cruising Speed: | 9 |
| Max Speed: | 11US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2024 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | Yes |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes, 280lt |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | 0,1 |
| Generator: | Onan 17,5 KWA |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | Yes, 280lt |
| Water Cap: | 990 lt |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Designated areas on Deck/Flybr |
| Crew Smokes: | No |
| Pets Aboard: | Yes |
| Pet Type: | Small size |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 4,20m |
| Dinghy hp: | 60hp |
| Dinghy # pax: | 6 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 10 |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | 1 |
| Kayaks (2 Pax): | - |
| Floating Mats: | 2 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Heavy-game |
| Rods: | 2 |
He joined ADEL for the season 2025 and is continuing to welcome guests onboard.
Stewardess Virginia was born in Lefkada, an Ionian island in Greece. Since the age of 15, she has worked in her family business, where she gained extensive experience. Owing to her varied professional background, she has acquired significant experience in the luxury dining sector across Greece and the UAE. She is a highly skilled hospitality professional with significant international experience in high-end dining environments. Holding a degree in Social Work, she applies a science-based understanding of human behaviour and communication to build strong guest relationships and effectively manage challenging situations. With a WSET Level 1 certification in Wine Studies and fluency in English, Virginia is a detail-oriented and multitasking professional, dedicated to creating unforgettable guest experiences through honesty, organization, and genuine care for service.
Virginia joined the ADEL crew this season and is already proving to be a valuable asset.
Chef George is a dynamic and experienced cook with over 15 years in the hospitality industry, including ownership and management of food businesses. He is highly skilled in Mediterranean cuisine, premium grilled meats, seafood, and sushi preparation, with a proven ability to deliver high-quality, customized dining experiences tailored to guest preferences. He demonstrates strong adaptability in fast-paced, high-pressure environments, combined with a passion for excellence and keen attention to detail. Currently, he is expanding his expertise within the yachting industry.
George joined the ADEL crew this season and is already proving to be a valuable asset to the company.
Breakfast
- Coffee, tea, juices, milk, smoothies
- Greek yoghurt with fruit/seeds and honey or marmalade
- Fresh fruit salad
- Croissant, Carrot cake, Apple pie
- Spinach pie, Cheese pie
- Baguette, French toast, wholegrain bread, corn bread, Zwieback (Melba toast), Arabic pita bread
- Assortment of cheese, cured and smoked meat (ham, proschuto etc)
- Eggs prepared to your preference
Starters
- Cretan rusk with Greek tomatoes, feta, caper and olive oil
- Gravieure from Naxos with tomato sesame grissini
- Bruschetta assortment- Spinach with blue cheese, Tomato and feta, Green and Black olives
- Mushrooms in the oven filled with prosciutto-cheese mix
- Red peppers filled with feta and oregano in the oven
- Saganaki (grilled cheese)
- Grilled shrimps with sesame
- Spanakopita ( Spinach pie)
- Tyropita (Cheese pie)
- Eggplant grilled with feta, tomato and chilli
- Steamed mussels with white wine, garlic, mustard and fresh dill
- Yellow split pea puree (fava) with red onion, parsley and lemon
- Oven-roasted carrots with nutmeg, balsamic vinegar, parsley and black pepper
- Tzatziki and eggplant salad dips
- Melon wrapped in prosciutto, rocket and balsamic cream
- Rocket salad with smoked eel and avocado
- Butter and garlic prawns
- Greek dolmadakia (stuffed grape leaves) with fresh lemon sauce
- Watermelon, Feta and Black Olive Salad
Main course
- Salmon steak with white sauce, lettuce and broccoli
- Shrimps Saganaki with feta cheese in tomato sauce
- Mussel Risotto with onions, garlic, white wine and parsley
- Spinach Tagliatelle with chicken breast, broccoli and red pepper with white sauce
- Caesar salad with chicken, crispy bacon, parmesan and garlic bread
- Calamari salad with low fat mayonnaise, lemon sauce, boiled eggs, caper and parsley
- Greek Spinach and Rice (Spanakorizo)
- Greek salad with caper leaves and pita bread
- Meat balls with red spicy sauce
- Lamb chops on BBQ with tomato salad and grilled vegetables
- Pork steak with creamy sauce
- Fresh catch of the day on the grill with hot & cold vegetables
- Chicken curry risotto with raisins
- Mustard potato salad with celery and parsley
- Grilled chicken with mustard, green beans and baked potatoes
- Seafood Spaghetti (shrimps, mussels and octopus)
- Beef Goulash with potatoes and carrot
- Codfish with mustard-soy sauce and grilled tomatoes
- Red mullet with mashed pesto-potatoes
- Grilled vegetable sticks with soya sauce and garlic
- Pork and chicken skewers with Greek pita, grilled vegetables, potatos in the oven, tzatziki dip
Dessert
- Halva - based on a traditional greek recipe with semolina, raisins and almonds
- Chocolate Soufflé served with vanilla ice cream and warm Chocolate Sauce
- Waffles with banana & rum caramel sauce
- Chocolate temptation with biscuits
- Greek yogurt with honey and fruits
- Cheesecake shots
- Banana split with yogurt and jam
- Carrot cake
- Tiramisu cups
2026 Weekly rates - Greece, East Mediterranean
Rates in EURO, plus expenses plus VAT 12%, APA 20%
18,000€ April - May 2026 - 15% Discount Offered for April & May
24,500€ June 2026
29,000€ July - August 2026
24,500€ September 2026
18,000€ October - November 2026
Currently VAT for Greece is 12%.
Not included are: Food & Drinks provisioning, Transfers to/grom the marina, Fuel consumption, Port fees, Corinth Canal fees, crew gratuities.
APA is 20%
All rates are for 7 nights, 8 days.
For odd-day charters, please make a request.
A crew gratuity, at client's discretion, is typically 15% to 20% of the rate (not included in the rates for Med).
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
