ATLANTIS
The Lagoon 620 is a luxurious catamaran that embodies the perfect combination of comfort, elegance, and performance. Measuring at 62 feet, this yacht is the epitome of opulence and refinement, with plenty of space to accommodate up to 8 guests in style and comfort. The Lagoon 620 boasts a spacious and beautifully designed interior with four large en-suite cabins. Each cabin is equipped with its own air conditioning, TV, and sound system, ensuring maximum comfort and convenience for guests. The main salon area is spacious and elegantly decorated, providing a relaxing atmosphere for guests to unwind and socialize. The yacht's fully equipped kitchen is perfect for preparing delicious meals and snacks, which can be enjoyed in the yacht's cozy dining area. This yacht is designed to provide a smooth and comfortable sailing experience, thanks to its advanced engineering and design features. Its sleek hull and powerful engines allow for easy and efficient cruising, providing a smooth ride, even in choppy waters. The outdoor spaces on the Lagoon 620 are equally impressive, with a spacious cockpit area that is perfect for dining or relaxing in the shade. The yacht also features a large flybridge with ample seating, providing stunning panoramic views of the surrounding waters. For those who enjoy water sports, the Lagoon 620 is equipped with a range of toys, including kayaks, paddleboards, snorkeling gear, and more. There's even a hydraulic swim platform, making it easy to get in and out of the water. Overall, the Lagoon 620 is the perfect yacht for those seeking the ultimate luxury sailing experience. With its impressive range of features and amenities, it is sure to provide an unforgettable and memorable vacation for all who step aboard.
The yacht accomodates 8 guests in 4 double cabins. Each Cabin has its own facilities.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| GENERATOR 26 Kva FISCHER PANDA 10000i PMS 12 Kva SPARE GENERATOR | |
| Fuel Consumption: | - |
| Cruising Speed: | 8.9 |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 10.00m Metres |
| Draft: | 1.55m Metres |
| Pax: | 8 |
| YearBuilt: | 2020 |
| Builder: | Lagoon |
| Engines: | GENERATOR 26 Kva FISCHER PANDA 10000i PMS 12 Kva SPARE GENERATOR |
| Flag: | GR |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 60 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Yes Aft |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain
Kostas was born on 7/6/1969 on the island of Evia. Because his father was a captain in commercial ships, he had the opportunity to travel to different places such as Africa, Asia, Europe and America from a young age. Enthralled by his travels as a youth, his dream was to follow in his father's footsteps. He studied civil engineering at a university in Athens while working concurrently as a skipper and sailing instructor at the Achaean Sailing School.
With 32 years of experience as a captain in the chartering industry, he has captained various boats including monohulls, catamarans, as well as motor yachts. He promises to take you to the most beautiful places and facilitate a carefree and safe holiday.
He also knows windsurfing, water skiing, kitesurfing and other sea sports.
He speaks English and Spanish
John Dimitriou
Chef
Giannis was born in 1991 in Spata, Attica. He has been interested in cooking from a young age, frequently cooking at home. In his professional career Giannis has worked at
several restaurants in Athens, Santorini, Mykonos and Saint Moritz. He has also
had the opportunity to work alongside highly skilled chefs at the Ekstedt restaurant in
Stockholm, which boasts a Michelin star. Recently, he also assumed a leadership role at
one of the restaurants at the Mayia hotel, in Rhodes.
His positive aura and his love for cooking will offer you a unique experience at sea.
He speaks English and a little German.
Fragoulis Agouridis
Steward/Deckhand
Fragoulis was born in 1976. He was raised by the sea and is a native of Patras.
He began his career as a steward/deckhand on private and charter boats (S/Y, M/Y, Cat S/Y, Cat M/Y) in the yachting sector.
Fragoulis is also a host training seminar instructor and possesses a sailing and scuba diving license.
He speaks English and Spanish
Breakfast
Eggs variety:
Omelette
Kagianas(Cooked eggs with tomato and olive oil)
Scrambled
Poached
Sunny side up
Pancakes
Cold meat and cheese platter
Cereal
Fruits
Greek yoghurt
Cow milk
Variety of juices
Honey
Variety of marmalades
Bakery variety:
Croissant
Spinach pie
Cheese pie
Mpougatsa
Starters (lunch and dinner)
Smoked tirokafteri and pita bread with truffled oil
Saganaki cheese with orange marmalade
Marinated anchovy with taramosalata
Fish carpaccio with lemon and thyme
Toasted bread with smoked aubergine salad and fish roe
Fava beans with grilled octopus
Cheese pie
Spinach pie
Gazpacho horiatiki salad style
Fried calamari with caper sauce
Fish ceviche and crouton with ouzo
Tuna tataki with hazelnut mayonnaise
Octopus carpaccio with pink pepper
Greens pie from Attica
Fresh fish with fig oil and almonds
Sardines and anchovies with thyme oil and toasted bread
Fish tartar dolmadakia style
Salads (lunch and dinner)
Horiatiki with ksinomizithra cheese
Cretan dakos with feta cheese
Roasted beetroot salad with gorgonzola cheese and caramelized peaches
Burrata with marinated cherry tomatoes
Broccoli with greek yoghurt, hazelnuts and grapes
Salad spinach pie style
Green salad with dried apricots and brittle
Lentils with Allonisos tuna, cucumber and greek yoghurt sauce
Green salad with caramelized figs, ksinomizithra cheese and apaki from Mani
Groat salad horiatiki style
Green salad with ginger dressing, graviera cheese and pastrami
Caesar salad and chicken with beurre noisette
Green salad with goat cheese, capers and balsamic vinegar dressing
Endive salad, roasted grapes ,walnuts and goat cheese
Lunch
Veal Giouvetsi
Greek pasta carbonara style with graviera cheese and sigklino cheese from Mani
Pastitsio
Imam baildi
Lamb with potatoes in the oven
Mousakas
Fish with orzo and tomato in the oven
Fish with pasta and lemon
Slow cooked pork with potato risotto
Fish sauté with greens and lemon sauce
Orzo with shellfish risotto style
Fish with tomato, onion and potatoes in the oven
Chicken gyros
Slow cooked octopus with orange and pasta
Pork gyros
Pasta with quantro and shrimp tartar
Slow cooked veal with tomato and pasta
Stuffed tomatoes from Konstantinoupolis
Dinner
Veal cheeks with butter beans puree
Poached fish with chamomile and smoked celeriac puree
Slow cooked pancetta with cauliflower puree and pickled mustard seeds
Rolled monkfish with bacon, greens pie and feta foam
Bourdeto fish ,carrot puree and smoked paprika sauce
Lamb ribs, potato – truffled cream, pistachio and parsley trim with peppercorn sauce
Pork cheeks, gnocchi and pickled onion
Swordfish, smoked aubergine cream and sautéed greens
Slow cooked lamb ankle and risotto alla Milanese
Orzo, crawfish tartar, salami from Lefkada and lemon zest
Veal ribs sofrito, poached potato in thyme butter, garlic mayonnaise and parsley foam
Poached fish in chamomile, lettuce fricassee and dill oil
Veal with sour pasta, feta cream, onion pickles
Cod bianco, truffle, 3 times fried potato and wild garlic pesto
Deserts
Cheesecake with ksinomizithra cheese and marmalade peach
Tiramisu with Greek coffee
Baklavas with vanilla ice cream
Lemon tart
Galaktompoureko with vanilla and semolina cream
Greek coffee crumble, mastic ice cream from Chios and sour cherry
Orange pie with white chocolate cream and rum
Greek donuts with honey, cinnamon and walnuts
Walnut pie with chocolate sauce
Vegan
Starter
Spinach pie
Fava beans, fried capers and pickled onion
Toasted bread with smoked aubergine salad
Gazpacho horiatiki style
Humus with baked cherry tomatoes
Crispy cauliflower with tahini sauce
Bruschetta with tomatoes, basil and olives
Lunch
Imam baildi
Pasta with Napoli sauce
Stuffed tomatoes from Konstantinopolis
Green beans with potatoes and tomato sauce
Dolmadaki with lemon sauce
Baked vegetables in the oven with potatoes cream
Peas with tomato sauce
Dinner
Orzo with tomato sauce and fried zucchini
Pasta aglio olio e pepperoncino
Souvlaki with mushrooms
Burger with chickpea
Tacos with mushrooms and guacamole
Pasta, pesto with basil
Pastitsio with vegetables
Deserts
Greek donuts with honey, cinnamon and walnuts
Ravani
Baklavas
Chocolate Brownies with peanut butter
Cocoa roll with chocolate sauce
Xalvas with semolina
Galatopita with orange
HIGH SEASON (July - August): EURO 35000
MID SEASON (June & September): EURO 31500
LOW SEASON (October - May): EURO 28000
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
- : 10.00m Metres
- : 1.55m Metres
- : 8
- : 2020
- : Lagoon
- : 8.9
- : GENERATOR 26 Kva FISCHER PANDA 10000i PMS 12 Kva SPARE GENERATOR
- : Yes
- : Yacht offers Rendezvous Diving only
- : Kostas Katsimentes
- : GR
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| GENERATOR 26 Kva FISCHER PANDA 10000i PMS 12 Kva SPARE GENERATOR | |
| Fuel Consumption: | - |
| Cruising Speed: | 8.9 |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| 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: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 60 |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Yes Aft |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain
Kostas was born on 7/6/1969 on the island of Evia. Because his father was a captain in commercial ships, he had the opportunity to travel to different places such as Africa, Asia, Europe and America from a young age. Enthralled by his travels as a youth, his dream was to follow in his father's footsteps. He studied civil engineering at a university in Athens while working concurrently as a skipper and sailing instructor at the Achaean Sailing School.
With 32 years of experience as a captain in the chartering industry, he has captained various boats including monohulls, catamarans, as well as motor yachts. He promises to take you to the most beautiful places and facilitate a carefree and safe holiday.
He also knows windsurfing, water skiing, kitesurfing and other sea sports.
He speaks English and Spanish
John Dimitriou
Chef
Giannis was born in 1991 in Spata, Attica. He has been interested in cooking from a young age, frequently cooking at home. In his professional career Giannis has worked at
several restaurants in Athens, Santorini, Mykonos and Saint Moritz. He has also
had the opportunity to work alongside highly skilled chefs at the Ekstedt restaurant in
Stockholm, which boasts a Michelin star. Recently, he also assumed a leadership role at
one of the restaurants at the Mayia hotel, in Rhodes.
His positive aura and his love for cooking will offer you a unique experience at sea.
He speaks English and a little German.
Fragoulis Agouridis
Steward/Deckhand
Fragoulis was born in 1976. He was raised by the sea and is a native of Patras.
He began his career as a steward/deckhand on private and charter boats (S/Y, M/Y, Cat S/Y, Cat M/Y) in the yachting sector.
Fragoulis is also a host training seminar instructor and possesses a sailing and scuba diving license.
He speaks English and Spanish
Breakfast
Eggs variety:
Omelette
Kagianas(Cooked eggs with tomato and olive oil)
Scrambled
Poached
Sunny side up
Pancakes
Cold meat and cheese platter
Cereal
Fruits
Greek yoghurt
Cow milk
Variety of juices
Honey
Variety of marmalades
Bakery variety:
Croissant
Spinach pie
Cheese pie
Mpougatsa
Starters (lunch and dinner)
Smoked tirokafteri and pita bread with truffled oil
Saganaki cheese with orange marmalade
Marinated anchovy with taramosalata
Fish carpaccio with lemon and thyme
Toasted bread with smoked aubergine salad and fish roe
Fava beans with grilled octopus
Cheese pie
Spinach pie
Gazpacho horiatiki salad style
Fried calamari with caper sauce
Fish ceviche and crouton with ouzo
Tuna tataki with hazelnut mayonnaise
Octopus carpaccio with pink pepper
Greens pie from Attica
Fresh fish with fig oil and almonds
Sardines and anchovies with thyme oil and toasted bread
Fish tartar dolmadakia style
Salads (lunch and dinner)
Horiatiki with ksinomizithra cheese
Cretan dakos with feta cheese
Roasted beetroot salad with gorgonzola cheese and caramelized peaches
Burrata with marinated cherry tomatoes
Broccoli with greek yoghurt, hazelnuts and grapes
Salad spinach pie style
Green salad with dried apricots and brittle
Lentils with Allonisos tuna, cucumber and greek yoghurt sauce
Green salad with caramelized figs, ksinomizithra cheese and apaki from Mani
Groat salad horiatiki style
Green salad with ginger dressing, graviera cheese and pastrami
Caesar salad and chicken with beurre noisette
Green salad with goat cheese, capers and balsamic vinegar dressing
Endive salad, roasted grapes ,walnuts and goat cheese
Lunch
Veal Giouvetsi
Greek pasta carbonara style with graviera cheese and sigklino cheese from Mani
Pastitsio
Imam baildi
Lamb with potatoes in the oven
Mousakas
Fish with orzo and tomato in the oven
Fish with pasta and lemon
Slow cooked pork with potato risotto
Fish sauté with greens and lemon sauce
Orzo with shellfish risotto style
Fish with tomato, onion and potatoes in the oven
Chicken gyros
Slow cooked octopus with orange and pasta
Pork gyros
Pasta with quantro and shrimp tartar
Slow cooked veal with tomato and pasta
Stuffed tomatoes from Konstantinoupolis
Dinner
Veal cheeks with butter beans puree
Poached fish with chamomile and smoked celeriac puree
Slow cooked pancetta with cauliflower puree and pickled mustard seeds
Rolled monkfish with bacon, greens pie and feta foam
Bourdeto fish ,carrot puree and smoked paprika sauce
Lamb ribs, potato – truffled cream, pistachio and parsley trim with peppercorn sauce
Pork cheeks, gnocchi and pickled onion
Swordfish, smoked aubergine cream and sautéed greens
Slow cooked lamb ankle and risotto alla Milanese
Orzo, crawfish tartar, salami from Lefkada and lemon zest
Veal ribs sofrito, poached potato in thyme butter, garlic mayonnaise and parsley foam
Poached fish in chamomile, lettuce fricassee and dill oil
Veal with sour pasta, feta cream, onion pickles
Cod bianco, truffle, 3 times fried potato and wild garlic pesto
Deserts
Cheesecake with ksinomizithra cheese and marmalade peach
Tiramisu with Greek coffee
Baklavas with vanilla ice cream
Lemon tart
Galaktompoureko with vanilla and semolina cream
Greek coffee crumble, mastic ice cream from Chios and sour cherry
Orange pie with white chocolate cream and rum
Greek donuts with honey, cinnamon and walnuts
Walnut pie with chocolate sauce
Vegan
Starter
Spinach pie
Fava beans, fried capers and pickled onion
Toasted bread with smoked aubergine salad
Gazpacho horiatiki style
Humus with baked cherry tomatoes
Crispy cauliflower with tahini sauce
Bruschetta with tomatoes, basil and olives
Lunch
Imam baildi
Pasta with Napoli sauce
Stuffed tomatoes from Konstantinopolis
Green beans with potatoes and tomato sauce
Dolmadaki with lemon sauce
Baked vegetables in the oven with potatoes cream
Peas with tomato sauce
Dinner
Orzo with tomato sauce and fried zucchini
Pasta aglio olio e pepperoncino
Souvlaki with mushrooms
Burger with chickpea
Tacos with mushrooms and guacamole
Pasta, pesto with basil
Pastitsio with vegetables
Deserts
Greek donuts with honey, cinnamon and walnuts
Ravani
Baklavas
Chocolate Brownies with peanut butter
Cocoa roll with chocolate sauce
Xalvas with semolina
Galatopita with orange
HIGH SEASON (July - August): EURO 35000
MID SEASON (June & September): EURO 31500
LOW SEASON (October - May): EURO 28000
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.
