ANDIAMO
Set sail on a journey of elegance and adventure aboard our luxurious 50-foot Lagoon catamaran, a floating oasis designed for up to 10 guests. With its blend of modern design, spacious living areas, and exceptional service, this yacht offers the perfect escape for those who seek both relaxation and exploration. Accommodating up to 10 guests, this catamaran features five beautifully appointed cabins, each a haven of comfort and style. With four modern showers and thoughtfully designed interiors, you’ll enjoy the perfect balance of privacy and shared experiences. From soft linens to ample storage, every detail has been considered for your ultimate comfort. Our dedicated and friendly crew is here to make your voyage unforgettable. From crafting gourmet meals to tailoring your itinerary to your preferences, they provide a level of service that is both attentive and unobtrusive. Their warm hospitality ensures a seamless and stress-free experience from start to finish. Built by the world-renowned Lagoon shipyard, this catamaran embodies innovation and luxury. Its sleek, contemporary design is matched by advanced engineering, delivering exceptional performance and stability. Whether cruising tranquil bays or open waters, every moment onboard is smooth and enjoyable. Ideal for families, couples, or groups of friends, this yacht is your gateway to unforgettable memories. Swim in crystal-clear waters, explore hidden coves, or simply relax and take in the beauty around you. With ample space for relaxation and entertainment, this Lagoon catamaran offers something for everyone. Reserve your luxury escape today and experience the magic of the sea aboard Andiamo! Where elegance, adventure, and relaxation come together for the ultimate sailing experience.
4 double cabins (memory foam) & 1 semi double (memory foam) (for 1 adult or 2 children) with four bathrooms. Crew of two in separate cabins. Cabin's height 2.05 m
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Yanmar 2 X 80 HP 220V Generator (18 KvA) | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 7 |
| Max Speed: | 9US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26.7 Feet |
| Draft: | 4.7 Feet |
| Pax: | 10 |
| YearBuilt: | 2019 |
| Builder: | Lagoon |
| Engines: | Yanmar 2 X 80 HP 220V Generator (18 KvA) |
| 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: | - |
| Salon Stereo: | Yes |
| Sat Tv: | WiFi |
| Camcorder: | No |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | - |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | No |
| Minimum Age: | - |
| Inverter: | 2000VA |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Zar 3.8 m |
| Dinghy hp: | 20 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Hydraulic swimming platform |
| Boarding Ladder (Loc/Type): | Hydraulic aft |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Grigoris was born in 1993 and grew up in Chalkida on the island of Evvia.
Being close to the sea, he naturally started all kinds of watersports as a small child. At the age of five he got affixed to Canoeing and he laid the foundations for his future membership in the Greek national Kayak Slalom team and participated in numerous European and World championships. While sailing was always a part of his everyday life, he started his professional nautical career as a crew member on a 76ft catamaran on the island of Santorini. Since then, he consistently and patiently progressed his knowledge and experience and has been a Skipper since 2018.
He likes to maintain a relaxed and friendly, yet professional atmosphere on board. Teamwork is the root of his DNA, ensuring that everyone is having a memorable time on board – getting the sails up and shutting down the engine is his priority when sailing with him.
Grigoris is a very responsible and considerate sailor, always ensuring his guests’ privacy, yet being always attentive.
He is a natural with children and enjoys teaching them Canoeing, SUP, Fishing and Seamanship. When not on a yacht, Grigoris enjoys a salty day on his surfboard or getting handyman skills to work with his family and friends.
Grigoris holds an offshore as well as speed boat license and regularly updates his safety and first aid skills. He is a non-smoker, enjoys a healthy and sportive lifestyle and fluently speaks English next to his mother tongue, Greek.
Cook/Host: Dimitris Aliferis
Chef Dimitris Aliferis, born in 1996, has been passionate about the sea and culinary arts from a young age. His diverse culinary journey has taken him through various kitchens, where he has mastered a range of cuisines and cooking techniques. Dimitris excels at menu planning, with a focus on using fresh local products and bringing out the vibrant flavors of Mediterranean cuisine. He is committed to maintaining the highest hygiene standards and is adept at customizing menus to meet diverse dietary preferences, ensuring each meal is prepared with exceptional care and attention to detail. Known for his friendly and passionate nature, Dimitris thrives in dynamic environments and works seamlessly as part of a team. He always goes above and beyond to create a remarkable dining experience, making every meal memorable and satisfying.
Previous yacht: Valium 62 and Spice of Life
MENU
Monday
Welcome
Tartlets stuffed with cheese and pastrami
Tempura shrimp with orange jam
Pastrami veal
Mortadella with pistachio
Louza Tinos
Dried fruit
Snacks
Tortillas with grilled chicken / Avocado/tomato/Iceberg/Red pepper pesto
Or
Cheese plate / San Michalis Syros / Aged Anthotyro / ''Ladotiri'' Andros / touloumotyri Naxos / ''Graviera'' Tinos / ''Niotiko'' Ios / Crackers made of unleavened sourdough
Dinner
Salad with purslane / Xinomyzithra / Tomato/Cucumber
Mushrooms with wild greens
Olive oil beans / ''Anthotyro'' cream/herbs oil
Crème Brule
Tuesday
Breakfast
Breakfast tray (jams, honey, yoghurt, etc.)
Scrambled eggs/kneaded bread / Katiki Domokos / rocket
Vanilla Cookies
Lunch
''Almira'' salad / tomato /potato chips/feta cream
Zucchini balls/sour cream / paprika oil
Beef Stew / mashed potatoes
Dinner
Mixed salad / Grilled nectarines /'' Anthotyro''
Stuffed grape leaves / tahini cream
Fish of the day saute / puree Finocchio/Lemon and oil cream
Lemon tart
Wednesday
Breakfast
Breakfast tray
Fried eggs / bacon/''Tsalafouti''/toasted bread
Pancakes / maple syrup/Forest Fruits
Lunch
Greek salad
Pie with wild mushrooms/sun-dried tomato/Wild greens/ Smoked cheese
Moussaka
Or
Deconstructed pastitsio
Dinner
Salad with rocket leaves/baby spinach/escarole/grilled ''Manouri'' / Nuts/Dried fruit
Terrine with mousse from ''Katiki Domokou'' / ''Kopanisti'' Mykonos / Fresh aromatics
Ossobucco with orzo Milanese / Wine Sauce
Deconstructed Millefeuille
Thursday
Breakfast
Breakfast tray
Eggs Benedict/Smoked turkey / Hollandaise sauce
Banana Bread
Lunch
Green salad with aged vinegar dressing/fresh herbs
Feta Bouyiourdi
Stuffed vegetables
Dinner
Caprese salad/Cherry tomatoes/Vasil pesto
Tomato gaspaccio / Basil sorbet
Pappardelle with sage / Wild mushrooms
Orange pie / Vanilla ice cream
Friday
Breakfast
Breakfast tray
Greek omelette
Vanilla cake
Lunch
Dakos / Carob nuts / Capers
Bruschetta with anchovy marinated / Tomato Jelly/Lemon and olive foam
Day fish plaki / Seasonal Greens
Dinner
Mixed salad / Seasonal fruit /'' Gylomeni manoura'' Sifnos
Stuffed courgettes
Zygouri / French fries / ''Xinotyro'' Naxos
Deconstructed ekmek / Sweet rose / Pistachio of Aegina
Saturday
Breakfast
Breakfast tray
Avocado toast / poached egg/crispy bacon
Peanut butter Cookies
Lunch
Colorful salad with lentils/''Anthotyro'' / Orange fillet
Syros sausage / Santorini Fava / Confit cherry tomatoes
Roast pork / Mustard sauce / Baby potatoes
Dinner
Salad With Kale / Walnuts / ''Arseniko'' Naxos
Grilled talagani / Kadaifi / Orange Marmalade/Pistachio
Balotina chicken / ''Graviera'' Syros / Sun Dried Tomato Pesto/carrot puree
Pear tart / ''Anthogalo'' ice cream
Sunday
Breakfast
Breakfast tray
Eggs Kayana / Feta / Kneaded bread
Crepes with honey/Cinnamon / Chia seeds
Lunch
Tabbouleh salad
Feta croquette/Tomato jam
Octopus Orzo
Dinner
Salad with lettuce / Grapes/Gorgonzola/Crispy prosciutto
Tartar " Lachanodolmas’
Tenderloin sauté/Sweet potato puree
Walnut pie / ice cream kaimaki
Mid Season: Euro 17000 per week (June and Sept)
Low Season: EURO 15000 (rest months)
Plus all expenses (V.A.T. 12% & APA 30%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 52ft and up: Cyclades (1,000 EUR + 12% VAT) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 12% VAT.
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
- : 26.7 Feet
- : 4.7 Feet
- : 10
- : 2019
- : Lagoon
- : 7
- : 9
- : Yanmar 2 X 80 HP 220V Generator (18 KvA)
- : Yacht offers Rendezvous Diving only
- : Grigoris Papathanasis
- : GREEK
- : No
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Yanmar 2 X 80 HP 220V Generator (18 KvA) | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 7 |
| Max Speed: | 9US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| 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: | - |
| Salon Stereo: | Yes |
| Sat Tv: | WiFi |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | No |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | - |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | No |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | 220V (18KvA) |
| Inverter: | 2000VA |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Zar 3.8 m |
| Dinghy hp: | 20 |
| Dinghy # pax: | 4 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | No |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Hydraulic swimming platform |
| Boarding Ladder (Loc/Type): | Hydraulic aft |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Grigoris was born in 1993 and grew up in Chalkida on the island of Evvia.
Being close to the sea, he naturally started all kinds of watersports as a small child. At the age of five he got affixed to Canoeing and he laid the foundations for his future membership in the Greek national Kayak Slalom team and participated in numerous European and World championships. While sailing was always a part of his everyday life, he started his professional nautical career as a crew member on a 76ft catamaran on the island of Santorini. Since then, he consistently and patiently progressed his knowledge and experience and has been a Skipper since 2018.
He likes to maintain a relaxed and friendly, yet professional atmosphere on board. Teamwork is the root of his DNA, ensuring that everyone is having a memorable time on board – getting the sails up and shutting down the engine is his priority when sailing with him.
Grigoris is a very responsible and considerate sailor, always ensuring his guests’ privacy, yet being always attentive.
He is a natural with children and enjoys teaching them Canoeing, SUP, Fishing and Seamanship. When not on a yacht, Grigoris enjoys a salty day on his surfboard or getting handyman skills to work with his family and friends.
Grigoris holds an offshore as well as speed boat license and regularly updates his safety and first aid skills. He is a non-smoker, enjoys a healthy and sportive lifestyle and fluently speaks English next to his mother tongue, Greek.
Cook/Host: Dimitris Aliferis
Chef Dimitris Aliferis, born in 1996, has been passionate about the sea and culinary arts from a young age. His diverse culinary journey has taken him through various kitchens, where he has mastered a range of cuisines and cooking techniques. Dimitris excels at menu planning, with a focus on using fresh local products and bringing out the vibrant flavors of Mediterranean cuisine. He is committed to maintaining the highest hygiene standards and is adept at customizing menus to meet diverse dietary preferences, ensuring each meal is prepared with exceptional care and attention to detail. Known for his friendly and passionate nature, Dimitris thrives in dynamic environments and works seamlessly as part of a team. He always goes above and beyond to create a remarkable dining experience, making every meal memorable and satisfying.
Previous yacht: Valium 62 and Spice of Life
MENU
Monday
Welcome
Tartlets stuffed with cheese and pastrami
Tempura shrimp with orange jam
Pastrami veal
Mortadella with pistachio
Louza Tinos
Dried fruit
Snacks
Tortillas with grilled chicken / Avocado/tomato/Iceberg/Red pepper pesto
Or
Cheese plate / San Michalis Syros / Aged Anthotyro / ''Ladotiri'' Andros / touloumotyri Naxos / ''Graviera'' Tinos / ''Niotiko'' Ios / Crackers made of unleavened sourdough
Dinner
Salad with purslane / Xinomyzithra / Tomato/Cucumber
Mushrooms with wild greens
Olive oil beans / ''Anthotyro'' cream/herbs oil
Crème Brule
Tuesday
Breakfast
Breakfast tray (jams, honey, yoghurt, etc.)
Scrambled eggs/kneaded bread / Katiki Domokos / rocket
Vanilla Cookies
Lunch
''Almira'' salad / tomato /potato chips/feta cream
Zucchini balls/sour cream / paprika oil
Beef Stew / mashed potatoes
Dinner
Mixed salad / Grilled nectarines /'' Anthotyro''
Stuffed grape leaves / tahini cream
Fish of the day saute / puree Finocchio/Lemon and oil cream
Lemon tart
Wednesday
Breakfast
Breakfast tray
Fried eggs / bacon/''Tsalafouti''/toasted bread
Pancakes / maple syrup/Forest Fruits
Lunch
Greek salad
Pie with wild mushrooms/sun-dried tomato/Wild greens/ Smoked cheese
Moussaka
Or
Deconstructed pastitsio
Dinner
Salad with rocket leaves/baby spinach/escarole/grilled ''Manouri'' / Nuts/Dried fruit
Terrine with mousse from ''Katiki Domokou'' / ''Kopanisti'' Mykonos / Fresh aromatics
Ossobucco with orzo Milanese / Wine Sauce
Deconstructed Millefeuille
Thursday
Breakfast
Breakfast tray
Eggs Benedict/Smoked turkey / Hollandaise sauce
Banana Bread
Lunch
Green salad with aged vinegar dressing/fresh herbs
Feta Bouyiourdi
Stuffed vegetables
Dinner
Caprese salad/Cherry tomatoes/Vasil pesto
Tomato gaspaccio / Basil sorbet
Pappardelle with sage / Wild mushrooms
Orange pie / Vanilla ice cream
Friday
Breakfast
Breakfast tray
Greek omelette
Vanilla cake
Lunch
Dakos / Carob nuts / Capers
Bruschetta with anchovy marinated / Tomato Jelly/Lemon and olive foam
Day fish plaki / Seasonal Greens
Dinner
Mixed salad / Seasonal fruit /'' Gylomeni manoura'' Sifnos
Stuffed courgettes
Zygouri / French fries / ''Xinotyro'' Naxos
Deconstructed ekmek / Sweet rose / Pistachio of Aegina
Saturday
Breakfast
Breakfast tray
Avocado toast / poached egg/crispy bacon
Peanut butter Cookies
Lunch
Colorful salad with lentils/''Anthotyro'' / Orange fillet
Syros sausage / Santorini Fava / Confit cherry tomatoes
Roast pork / Mustard sauce / Baby potatoes
Dinner
Salad With Kale / Walnuts / ''Arseniko'' Naxos
Grilled talagani / Kadaifi / Orange Marmalade/Pistachio
Balotina chicken / ''Graviera'' Syros / Sun Dried Tomato Pesto/carrot puree
Pear tart / ''Anthogalo'' ice cream
Sunday
Breakfast
Breakfast tray
Eggs Kayana / Feta / Kneaded bread
Crepes with honey/Cinnamon / Chia seeds
Lunch
Tabbouleh salad
Feta croquette/Tomato jam
Octopus Orzo
Dinner
Salad with lettuce / Grapes/Gorgonzola/Crispy prosciutto
Tartar " Lachanodolmas’
Tenderloin sauté/Sweet potato puree
Walnut pie / ice cream kaimaki
Mid Season: Euro 17000 per week (June and Sept)
Low Season: EURO 15000 (rest months)
Plus all expenses (V.A.T. 12% & APA 30%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 52ft and up: Cyclades (1,000 EUR + 12% VAT) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 12% VAT.
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.
