AURELIA
Unveiling the Lagoon 55, a beacon of maritime excellence that seamlessly blends sophistication with cutting-edge technology. This luxury catamaran is not just a vessel; it's an experience redefined. The Lagoon 55's exterior is a testament to design mastery, featuring sleek lines, spacious decks, and panoramic windows that elevate both style and comfort. Step inside and be enveloped in opulence. Elegantly appointed living spaces and generously sized cabins showcase a commitment to craftsmanship and detail that defines the Lagoon brand. Beneath its stylish facade, the Lagoon 55 houses state-of-the-art technology. Advanced navigation and control systems ensure a smooth and safe sailing experience, engines and all machinery are of the newest standards. Performance is at the heart of the Lagoon 55. With exceptional speed, stability, and maneuverability, this catamaran promises an exhilarating journey on the water. And, in a nod to environmental responsibility, the Lagoon 55 incorporates eco-friendly materials and energy-efficient systems, minimizing its impact without compromising on luxury. In conclusion, the Lagoon 55 is not just a yacht; it's a statement—a symbol of a new era in sailing. Sail into a world of luxury, performance, and innovation, where every journey becomes an unforgettable adventure.
4 double cabins, all with private facilities.
Accommodations | |
---|---|
Cabins: | 4 |
Queen: | 4 |
Single Cabins: | 1 |
Showers: | 4 |
Electric Heads: | 4 |
Engine Details | |
---|---|
- | |
Fuel Consumption: | 27 |
Cruising Speed: | 8 |
Max Speed: | 10US Gall/Hr |
Details | |
---|---|
Type: | Cat |
Beam: | 29.6 Feet |
Draft: | 5.3 Feet |
Pax: | 8 |
YearBuilt: | 2024 |
Builder: | Lagoon |
Flag: | TBA |
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: | - |
Sat Tv: | WiFi |
Camcorder: | - |
Books: | - |
Board Games: | - |
Deck Shower: | - |
Water Maker: | Yes (2) |
Special Diets: | Inq |
Kosher: | Inq |
BBQ: | - |
Minimum Age: | - |
Inverter: | - |
Voltages: | - |
Water Maker: | Yes (2) |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Hairdryers: | Yes |
Guests Smokes: | - |
Crew Smokes: | Inq |
Pets Aboard: | No |
Hammock: | - |
Water Sports | |
---|---|
Dinghy size: | Highfield |
Dinghy hp: | Honda 60 HP |
Water Skis Adult: | Yes |
Water Skis Kids: | Yes |
Jet Skis: | - |
Kneeboard: | - |
Windsurfer: | - |
Snorkel Gear: | Yes |
Tube: | - |
Scurfer: | - |
Wake Board: | - |
Kayaks 1 Pax: | - |
Kayaks (2 Pax): | - |
Floating Mats: | - |
Swim Platform: | Yes |
Boarding Ladder (Loc/Type): | - |
Sailing Dinghy: | - |
Beach Games: | - |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | - |
Captain Giannis, born in 1976 in Greece, is a seasoned professional captain with over 20 years of experience navigating the Greek seas. Over the years, he has worked with various charter companies, serving as both a freelance and permanent skipper on luxury yachts, most notably on the S/Y New Horizon 3 for 3 years. He holds licenses for both sailing and motor yachts and is also a certified sailing instructor. Beyond his sailing expertise, Giannis possesses extensive technical knowledge, gained from years of maintaining boats during the winter months. His experience spans single hulls, catamarans, and motorboats of all sizes, and he is proficient in facilitating a wide range of watersport activities for his guests. As a skipper, Giannis excels in leadership, consistently supporting and inspiring his team, maintaining professional consistency, and communicating effectively with his guests on board. He is highly adaptable, tailoring itineraries to suit his guests' preferences, and works seamlessly with his crew to ensure a memorable sailing experience. Fluent in both Greek and English, Giannis is dedicated to providing exceptional service and unforgettable voyages on the open sea.
Chef: Goerguiev Nikolaev Krasimir
Chef Krasse is thrilled to welcome guests aboard the catamaran Aurelia. With over 15 years of culinary experience, Krasse has honed his craft in some of London's most renowned restaurants and hotels, bringing a wealth of expertise across a diverse range of cuisines. His commitment to creating memorable dining experiences ensures that guests' culinary journeys aboard will be truly exceptional.
For Krasse, being a chef is much more than preparing meals—it's about evoking emotions and creating sensory experiences that elevate the dining process. He believes in the Art of Senses, where each dish is designed to engage not only the palate but also the heart and mind.
Throughout his career, Chef Krasse has had the privilege of traveling and working in various corners of the globe, including England, America, Cambodia, Tanzania, and France. These diverse experiences have allowed him to master a wide array of authentic cuisines, adding depth and variety to the menu.
In addition to his culinary skills, Chef Krasse integrates sports nutrition into his creations, drawing inspiration from his own background as an athlete. This allows him to offer balanced, health-conscious meals that don't sacrifice flavor or enjoyment. Krasse is committed to delivering not just a meal, but a full, immersive dining experience that will enhance every moment of the voyage aboard Aurelia.
Deck/Stew: Yasmin Basrieva



























Mid Season Rate (June & September): 26,500 EUR / Week + VAT + 25% APA
Low Season Rate (Rest months): 22,000 EUR / Week + VAT + 25% APA
VAT 6,5%
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees: Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
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
- : 29.6 Feet
- : 5.3 Feet
- : 8
- : 2024
- : Lagoon
- : 8
- : 10
- : Yes
- : Yacht offers Rendezvous Diving only
- : Giannis Aggelopoulos
- : TBA
Accommodations | |
---|---|
Cabins: | 4 |
Queen: | 4 |
Single Cabins: | 1 |
Showers: | 4 |
Wash Basins: | 4 |
Heads: | - |
Electric Heads: | 4 |
Engine Details | |
---|---|
- | |
Fuel Consumption: | 27 |
Cruising Speed: | 8 |
Max Speed: | 10US 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: | Yes |
Salon Stereo: | - |
Sat Tv: | WiFi |
# of Videos: | - |
# DVDs/Movies: | - |
# CD's: | - |
Camcorder: | - |
Books: | - |
Board Games: | - |
Sun Awning: | - |
Deck Shower: | - |
Bimini: | - |
Water Maker: | Yes (2) |
Special Diets: | Inq |
Kosher: | Inq |
BBQ: | - |
# Dine In: | - |
Minimum Age: | - |
Generator: | Yes |
Inverter: | - |
Voltages: | - |
Water Maker: | Yes (2) |
Water Cap: | - |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Gay Charters: | Inq |
Nude: | Inq |
Hairdryers: | Yes |
# Port Hatches: | - |
Guests Smokes: | - |
Crew Smokes: | Inq |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | - |
Children Ok: | - |
Hammock: | - |
Windscoops: | - |
Water Sports | |
---|---|
Dinghy size: | Highfield |
Dinghy hp: | Honda 60 HP |
Dinghy # pax: | 5 |
Water Skis Adult: | Yes |
Water Skis Kids: | Yes |
Jet Skis: | - |
Wave Runners: | - |
Kneeboard: | - |
Windsurfer: | - |
Snorkel Gear: | Yes |
Tube: | - |
Scurfer: | - |
Wake Board: | - |
Kayaks 1 Pax: | - |
Kayaks (2 Pax): | - |
Floating Mats: | - |
Swim Platform: | Yes |
Boarding Ladder (Loc/Type): | - |
Sailing Dinghy: | - |
Beach Games: | - |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | - |
Captain Giannis, born in 1976 in Greece, is a seasoned professional captain with over 20 years of experience navigating the Greek seas. Over the years, he has worked with various charter companies, serving as both a freelance and permanent skipper on luxury yachts, most notably on the S/Y New Horizon 3 for 3 years. He holds licenses for both sailing and motor yachts and is also a certified sailing instructor. Beyond his sailing expertise, Giannis possesses extensive technical knowledge, gained from years of maintaining boats during the winter months. His experience spans single hulls, catamarans, and motorboats of all sizes, and he is proficient in facilitating a wide range of watersport activities for his guests. As a skipper, Giannis excels in leadership, consistently supporting and inspiring his team, maintaining professional consistency, and communicating effectively with his guests on board. He is highly adaptable, tailoring itineraries to suit his guests' preferences, and works seamlessly with his crew to ensure a memorable sailing experience. Fluent in both Greek and English, Giannis is dedicated to providing exceptional service and unforgettable voyages on the open sea.
Chef: Goerguiev Nikolaev Krasimir
Chef Krasse is thrilled to welcome guests aboard the catamaran Aurelia. With over 15 years of culinary experience, Krasse has honed his craft in some of London's most renowned restaurants and hotels, bringing a wealth of expertise across a diverse range of cuisines. His commitment to creating memorable dining experiences ensures that guests' culinary journeys aboard will be truly exceptional.
For Krasse, being a chef is much more than preparing meals—it's about evoking emotions and creating sensory experiences that elevate the dining process. He believes in the Art of Senses, where each dish is designed to engage not only the palate but also the heart and mind.
Throughout his career, Chef Krasse has had the privilege of traveling and working in various corners of the globe, including England, America, Cambodia, Tanzania, and France. These diverse experiences have allowed him to master a wide array of authentic cuisines, adding depth and variety to the menu.
In addition to his culinary skills, Chef Krasse integrates sports nutrition into his creations, drawing inspiration from his own background as an athlete. This allows him to offer balanced, health-conscious meals that don't sacrifice flavor or enjoyment. Krasse is committed to delivering not just a meal, but a full, immersive dining experience that will enhance every moment of the voyage aboard Aurelia.
Deck/Stew: Yasmin Basrieva
Breakfast
Teas-Blends of Herbs - Top quality Coffees
Smoothies
Orange, Banana, Apple, Grapefruit
Jams
Apricot, Pear, Apple, Tomato, Fig
Homemade Cakes
Chocolate-Vanilla, Carrot, Apple, Lemon
Croissants: Butter, Chocolate
Pies
Spinach Pie, Cheese Pie,
Breads
White, Black, Brioche, Gluten Free
Pancakes
Peanut Butter, Banana & Honey, Maple syrup
Smoked Salmon, Bacon
Cheeses
Blue, Gouda, Emmental, Feta, Goat, Cheddar
Cold Cuts
Turkey, Ham, Prosciutto, Salami, Mortadella
Fresh Fruit
pineapple, cherries, melon, watermelon, apricots, peaches
Nuts
almonds, walnuts, hazelnuts
Cereals
oats, chocolate, honey, cornflakes
Dairy
Milk, Almond Milk, Strained Yogurt, Goat Yogurt
Eggs
Omelet, fried, poached, scramble, boiled
Lunch
King Prawns with Lemongrass Ginger Cherry Tomatoes on Sweet potato puree
Homemade Aurelia Fish burger in a Brioche ban
Chicken and Lemon Stir fry
Soy sauce Beef and sweet Pepper Skewers with Stuffed Courgette Flowers
Spinach & Gorgonzola Tartlets with spicy fig Chutney
Grilled Steak with Saffron Cauliflower and baby onions
Catch of the Day Blackened Fish Taco & roasted potato wedges, tomato and basil Aioli
Seared Tuna with Spinach Polenta cakes
Classic Moules Mariniere with Garlic bread & Parsley
Starters
Ceviche, Plantin chips & coriander parmesan Balls
Peruvian ‘Conchitas a la Parmesana’
Salmon Tartare with Avocado & Shrimp
Courgette & Sweet Potato cakes with onion Chutney
Watermelon & Cucumber Gazpacho with Goat cheese & Brioche croutons
Thai Beef Salad with Mango Salsa
Beetroot Houmous & crudities and homemade pita
Salmon Ceaser
Main Courses
Pan-fried duck breast with soy honey glaze, pak choi and coriander rice
Scallops & Truffle Risotto with pea shoots and rocket
Homemade Veal Meatball Tagliatelle & Sundried tomato bread
Classic French Lobster Termidor with garlic Green Beans
Iberico wrapped stuffed Feta Chicken Breast with Parisienne Potatoes
Homemade Pumpkin Gnocchi with Saffron Butter & nettles
Moroccan Tagine
Grilled Sea Bream Fillet with Jerusalem Artichoke puree & glazed baby carrots
Deserts
Ouzo & Saffron Panna Cota with berry coulis
Tart Tatin
Lemon & Lime Cheesecake
Chocolate Almond Brownie
Strawberry Tiramisu
Classic Baked Alaska



























Mid Season Rate (June & September): 26,500 EUR / Week + VAT + 25% APA
Low Season Rate (Rest months): 22,000 EUR / Week + VAT + 25% APA
VAT 6,5%
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees: Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
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.