BABALU 51
8 guests in 4 double cabins, all with en-suite facilities
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 80 hp Yanmar | |
| Fuel Consumption: | 25 |
| Cruising Speed: | 8 |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 8.10 Metres |
| Draft: | 1.40 Metres |
| Pax: | 8 |
| YearBuilt: | 2024 |
| Builder: | Lagoon |
| Engines: | 2 x 80 hp Yanmar |
| Flag: | GREEK |
| 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: | - |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | - |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | RIB 13ft/4m |
| Dinghy hp: | 40 |
| 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: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Stelios brings extensive experience and a calm, professional presence on board, with more than 15 years in the yachting industry and over 50,000 nautical miles sailed across the Mediterranean, Atlantic, and Caribbean.
He has captained and served as first mate on a wide range of sailing yachts and luxury catamarans, including Lagoon 62, Fountaine Pajot Samana 59, and FP Saba 50, undertaking both crewed charters and long-distance yacht deliveries. His cruising expertise covers the Cyclades, Ionian Sea, Aegean, Caribbean, and transatlantic routes, always with a strong focus on safety, itinerary planning, and guest satisfaction.
Captain Stelios is known for his excellent leadership skills, transparent communication with guests, and steady crew management, even under demanding conditions. His background in fleet management and customer service further enhances the onboard experience, ensuring smooth operations and a highly professional yet friendly atmosphere.
He holds Offshore & Ocean Sailing Certification, High Speed Craft Operator License, and valid STCW certification, and speaks Greek and English fluently. Guests consistently praise his professionalism, warm approach, and ability to create memorable and relaxed charter experiences.
Cook Christos Misirlis
Christos is a highly skilled Cook and Pastry Chef with extensive experience in both land-based and maritime gastronomy. Most recently, he served as Head Cook on a P2’ Catamaran in Greece for the 2024 season. Before that, he was the Head Pastry Chef at Zion in Chalandri, Attica (June 2023 – March 2024) and Head Cook for Variety Cruises in French Polynesia (March 2023 – June 2023). His expertise in pastry includes roles at renowned establishments such as Kiku Kolonaki, Freud Oriental Athens, and Giacomo Restaurant in Kifisia. Dedicated to continuous professional development, he has completed specialized culinary training at Le Monde in Athens, focusing on pastry techniques, traditional island sweets, pizza-making, and barista expertise. With a strong international background and a refined culinary skill set, he brings innovation, precision, and creativity to every kitchen he joins.
Hostess Ana Michai
Ana is a passionate and service-oriented stewardess with over seven years of experience in the hospitality industry. Her career began in some of Corfu’s most reputable establishments, where she cultivated her exceptional communication and guest service skills. Her transition into the yachting world comes from a deep love of the sea and a passion for delivering exceptional service. Ana is eager to apply her strong communication skills, attention to detail, and organizational ability in a dynamic onboard setting.
She holds a valid sailing license and is eager to contribute her skills both on deck and below. Her attention to detail, team spirit, and passion for the sea make her a strong addition to BABALU crew. In her free time, Ana enjoys painting, photography, and exploring different cultures, all of which fuel her positive energy and ability to connect with guests.
July/August: 22.000 EUR per week + Expenses
June/September: 20.000 EUR per week + Expenses
Low Season: 17.000 EUR per week + Expenses
Applicable VAT at the time of charter, 12%
APA 25%
Embarkation 17h PM / Disembarkation 09h AM
Charters are available only on Saturday-Saturday basis.
Charters for less than a week are only available upon request.
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
- : 8.10 Metres
- : 1.40 Metres
- : 8
- : 2024
- : Lagoon
- : 8
- : 2 x 80 hp Yanmar
- : Yes
- : Yacht offers Rendezvous Diving only
- : Stelios Chatziemmanouil
- : GREEK
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 80 hp Yanmar | |
| Fuel Consumption: | 25 |
| Cruising Speed: | 8 |
| Max Speed: | - |
| 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: | - |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | - |
| Bimini: | - |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | 19Kw Onan |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | - |
| 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: | RIB 13ft/4m |
| Dinghy hp: | 40 |
| Dinghy # pax: | - |
| 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: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Stelios brings extensive experience and a calm, professional presence on board, with more than 15 years in the yachting industry and over 50,000 nautical miles sailed across the Mediterranean, Atlantic, and Caribbean.
He has captained and served as first mate on a wide range of sailing yachts and luxury catamarans, including Lagoon 62, Fountaine Pajot Samana 59, and FP Saba 50, undertaking both crewed charters and long-distance yacht deliveries. His cruising expertise covers the Cyclades, Ionian Sea, Aegean, Caribbean, and transatlantic routes, always with a strong focus on safety, itinerary planning, and guest satisfaction.
Captain Stelios is known for his excellent leadership skills, transparent communication with guests, and steady crew management, even under demanding conditions. His background in fleet management and customer service further enhances the onboard experience, ensuring smooth operations and a highly professional yet friendly atmosphere.
He holds Offshore & Ocean Sailing Certification, High Speed Craft Operator License, and valid STCW certification, and speaks Greek and English fluently. Guests consistently praise his professionalism, warm approach, and ability to create memorable and relaxed charter experiences.
Cook Christos Misirlis
Christos is a highly skilled Cook and Pastry Chef with extensive experience in both land-based and maritime gastronomy. Most recently, he served as Head Cook on a P2’ Catamaran in Greece for the 2024 season. Before that, he was the Head Pastry Chef at Zion in Chalandri, Attica (June 2023 – March 2024) and Head Cook for Variety Cruises in French Polynesia (March 2023 – June 2023). His expertise in pastry includes roles at renowned establishments such as Kiku Kolonaki, Freud Oriental Athens, and Giacomo Restaurant in Kifisia. Dedicated to continuous professional development, he has completed specialized culinary training at Le Monde in Athens, focusing on pastry techniques, traditional island sweets, pizza-making, and barista expertise. With a strong international background and a refined culinary skill set, he brings innovation, precision, and creativity to every kitchen he joins.
Hostess Ana Michai
Ana is a passionate and service-oriented stewardess with over seven years of experience in the hospitality industry. Her career began in some of Corfu’s most reputable establishments, where she cultivated her exceptional communication and guest service skills. Her transition into the yachting world comes from a deep love of the sea and a passion for delivering exceptional service. Ana is eager to apply her strong communication skills, attention to detail, and organizational ability in a dynamic onboard setting.
She holds a valid sailing license and is eager to contribute her skills both on deck and below. Her attention to detail, team spirit, and passion for the sea make her a strong addition to BABALU crew. In her free time, Ana enjoys painting, photography, and exploring different cultures, all of which fuel her positive energy and ability to connect with guests.
Breakfast
• Yogurt Bowl: Greek yogurt with granola
and honey
• Chia Porridge Bowl: Chia pudding with
forest fruits
• Smoked Salmon Burrito: Smoked
salmon, avocado, and fresh greens wrapped
in a so! tortilla
• Avocado Toast: Topped with a fried egg and
goat cheese
• Savory Croissant: Scrambled eggs,
tomato and Greek cheese
• French Toast: Served with a fried egg,
mushrooms, and Apaki (Cretan smoked pork)
• Cheese Pie: Traditional Greek pastry with
cheese filling
• English Breakfast: Eggs, bacon, sausage,
grilled tomato and toast
• Savory Pancakes: With cheese, ham,
bacon and fried egg
• Greek Kagiana: Scrambled eggs with
tomatoes, feta and sausage
• Sweet Pancakes & Croissants: Served
with maple syrup, chocolate or marmalade
• Fresh Fruit Salad
Appetizers
• Cheese Platter: Selection of cheeses,
served with olives and pita bread
• Charcuterie Platter: Cured meats with
dip marmalade, fresh grapes and breadcrumbs
• Stuffed Mushrooms: Filled with Greek cheese
and Apaki
• Saganaki: Fried cheese, served with honey or
strawberry sauce and pita bread
• Shrimps Mikrolimano: Sautéed shrimp
in a flavorful tomato sauce
• Greek Spetsofai: Spicy sausage and bell
peppers in tomato sauce
• Eggplant Rolls: Rolled eggplant with feta
and tomato sauce
• Steamed Mussels: Served with aromatic
herbs
• Fried Mussel Souvlaki: Skewered and
fried mussels
• Spinach Pie: Flaky pastry filled with spinach
and feta cheese
• Quiche Lorraine: Classic French-style quiche
with bacon and cheese
• Pumpkin Balls: Crispy pumpkin fritters with
yogurt sauce
• Bruschetta: Toasted bread with fresh
tomato and basil
Salads
• Greek Salad: Tomatoes, cucumber,
olives, feta and oregano
• Cretan Salad: Fresh greens, barley
rusks, tomatoes and mizithra cheese
• Caprese Salad: Tomato, mozzarella
and basil with balsamic glaze
• Caesar Salad: Romaine lettuce,
parmesan, croutons and Caesar dressing
• Shrimp & Avocado Salad: Served with
a strawberry dressing
• Green Apple Salad: Mixed greens
with apples, nuts and balsamic vinaigrette
• Tuna Pasta Salad: Pasta with tuna,
vegetables and a light dressing
• Melon & Prosciutto Salad: Sweet
melon paired with prosciutto
• Watermelon Salad: Watermelon
with feta, mint and balsamic reduction
• Spinach Pie Salad: Inspired by the
flavors of traditional Greek spanakopita
Main Courses
• Sea Bream: Served with couscous and feta
• Octopus Stew: Slow-cooked octopus with
mashed potatoes
• Linguine with Salmon: Pasta with fillet
salmon and broccoli
• Seafood Risotto: Creamy risotto with
fresh seafood
• Squid Kritharoto: Greek-style orzo
pasta with squid
• Sea Bass: Cooked with tomato and basil
• Shrimp Pasta: Pasta with sautéed shrimp
in a light sauce
• Lobster Pasta: A rich and flavorful lobster
pasta dish
• Greek Moussaka: Traditional layered
eggplant, minced meat, and béchamel, topped
with feta mousse
• Chicken Tigania: Sautéed chicken with fried
rice
• Greek Kle"iko: Slow-cooked lamb with
mustard sauce
• Greek Souvlaki: Skewered grilled meat
with fries, tzatziki and pita bread
• Mozzarella & Mortadella Pizza: Topped with
crushed pistachios
Dessert
• Baklava: Layers of filo pastry, nuts
and honey syrup
• Nut Pie: Served with ice cream
• Loukoumades: Greek-style doughnuts
with honey or chocolate
• Cheesecake: Classic and creamy
• Chocolate Mousse: Topped with
caramelized nuts
• Banoffee: Layers of banana, caramel
and whipped cream
• Tiramisu: Classic Italiancoffee-flavored
dessert
• Bougatsa: Greek custard-filled pastry
• Mastic Cream & Tsoureki: Sweet mastic
flavored cream with traditional Greek brioche
• Fresh Fruit Salad
July/August: 22.000 EUR per week + Expenses
June/September: 20.000 EUR per week + Expenses
Low Season: 17.000 EUR per week + Expenses
Applicable VAT at the time of charter, 12%
APA 25%
Embarkation 17h PM / Disembarkation 09h AM
Charters are available only on Saturday-Saturday basis.
Charters for less than a week are only available upon request.
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.
