BOOM

€15,500 - €21,900 / WEEK

4 queen and one cabin with up down bunk beds all with private bathroom

BUILT/REFIT
YEAR
2018
YACHT
LENGTH
55 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
3
CHARGES
FROM
€15,500
Accommodations
Cabins: 5
Queen: 1
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
2 X 110HP (Yanmar 4JH4-110) Generator: Onan Genset 17,5 Kva 220V / 50 Hz
Fuel Consumption: 20
Cruising Speed: 8
Max Speed: 9US Gall/Hr
Details
Type: Cat
Beam: 31 Feet
Draft: 4.11 Feet
Pax: 10
YearBuilt: 2018
Builder: Lagoon
Engines: 2 X 110HP (Yanmar 4JH4-110) Generator: Onan Genset 17,5 Kva 220V / 50 Hz
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: Yes
Salon Stereo: Yes
Sat Tv: -
Camcorder: -
Books: -
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: Yes
Minimum Age: -
Inverter: Yes
Voltages: 220V / 50HZ
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: Outdoor areas
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: T/T HIGHFIELD 4,20m
Dinghy hp: 60
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: 10
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): Hydraulic
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Adam Apostolopoulos
Nation: Swedish
Born: 1972
Languages: Greek, English
Chef
Dionisis Mihailovic
Nation: Greek
Born: 1969
Captain: Adam Apostolopoulos
Adam was born and raised in Sweden in 1972.

Fell in love with open blue sailing as a teenager. Started as a sport and soon became a profession. Holder of the greek sailing license of the national sailing academy since 1993 and a sea mans book since 1989. Last updated his life-saving and fire-fighting appliances in 2019.

Been sailing professionally the Greek waters for more than fifteen years. He likes to say that “what amazes him the most is that no matter how many times you visit a Greek island you will always experience something different”...
Enjoys listening and understanding the needs of each and every one of his guests.

A great admirer of the Greek culture and spectacular sea scenery himself, he and his crew will do the best they can to show you the “other side” of the Greek islands.


Chef: Dionisis Mihailovic
Dionisis is amazing both in culinary skills and personality. He has worked several years abroad (France and England) and now has expanded his horizons into the deep blue sea. His meat and seafood dishes are savored by many guests. He is a master of "smoothies"! He has a calm disposition and he is always there to share his recipes. He is great with children.

Deckhand: Stefanos Drampoukakis
Stefanos is 21 years old and is from the beautiful town of Chania on the island of Crete. With a love of the sea, he started sailing and holds certification in both commercial pleasure craft and sailing yachts. His technical and electrical knowledge along with boat systems and equipment are perfect for the yachting world.

Now living in Piraeus, he enjoys working out, walking, and spending time with friends. In joining the crew of Boom, he’s looking forward to welcoming guests and offering them the best possible charter experience!

Languages: Greek and English (fluent)

Breakfast

Tea, infusions, coffee, fresh juices, smoothies, milk different types, bread and toasts, Greek yoghurt, cereals, fresh fruits, honey, marmalades(jam), tahini and other spreads, cheese and cold cuts different types, eggs all types, tomatoes, cucumber, avocados, pancakes, crepes, viennoiserie different types, cakes and sweet and savory pies

DAY 1

LUNCH 

Beetroot salad with capers and orange vinaigrette

Eggplants stuffed with onions and garlic

Chicken drumsticks with Jasmine rice

DINNER

Spinach salad with radish and mustard vinaigrette

Zucchini and carrots sauté with cumin seeds

Swordfish with green olives sauce and linguini

DAY 2

LUNCH 

Black eyed peas salad with peppers and lemon vinaigrette

Tzatziki

Half lamb with Greek herbs and roasted potatoes

DINNER

Greek salad

Traditional Greek crunchy cornmeal pie with fresh greens and herbs

Shrimps with smoked paprika sauce

DAY 3

LUNCH

Mushroom and corn salad with dry figs

Chickpeas baked in the oven with rosemary

Chicken livers glazed with balsamic vinegar

DINNER

Fennel salad with red onions and ginger vinaigrette

Jacket sweet potatoes

Fresh fish from local fishermen with thyme and lime

DAY 4

LUNCH 

Lentils salad with cherry tomatoes and smoked cheese

Orzo with pumpkin

Calamari sauté with aioli sauce

DINNER

Lettuce salad with celery and tahini vinaigrette

Couscous with veggies

Greek traditional meatballs with tomato sauce (soutzoukakia)

DAY 5 

LUNCH 

Rocket salad with nectarine and Talagani grilled cheese

Buckwheat with fresh onions and anchovy

Cod en papillote with green beans

DINNER

Quinoa salad with avocados and gherkins

Feta cheese pie with spearmint (Tiropita)

Osso bucco with tomato sauce and basil leaves

DAY 6 

LUNCH 

Potato salad with estragon and cashew nuts

Smoked eggplant puree

Salt crusted sea bass with coriander seeds

DINNER

Fusilli pasta salad with cucumber, pickled peppers and Katiki cheese

Green peas a la Francaise

Chicken filet with pumpkin seed oil

DAY 7 

LUNCH 

Greek cabbage salad (Politiki)

Fried Gnocchi

Mousaka with eggplants, potatoes and minced beef

DINNER

Greek (Cretan) dakos salad

Chikpea fritters

Tuna skewers with guacamole

DESSERTS

Chocolate tart, Millefeuilles, Cheesecake, Brownies, Tiramisu, Greek yoghurt with sour cherries or honey, Fruit salad, Pavlova, crème brulee, Greek traditional desserts

*If you have a food allergy or a special dietary requirement please inform the Chef

*All kinds of Greek traditional plates can be cooked

*Fresh fish from local fishermen depends on the weather and the catch                                                                                                                                              

 

June 16, 2019
Thomas
June 29, 2019
Sebastian
July 27, 2019
Philipe
August 01, 2019
Cherryl
August 05, 2019
Nicky
August 14, 2019
Pauline
Aygust 27, 2019
Michelito
July 05, 2020
Peter
September 7, 2020
Luc
September 21, 2020
Talita
Rates are Plus Expenses
2021 Rates
HIGH SEASON (July - August): EURO 21900
MIDSEASON (June - Sept): EURO 20600
LOW SEASON (October - May) : EURO 15.500

Plus Vat currently at 12% plus expenses APA 20%

Charters for less than a week are only available upon request and the weekly rate is divided by 6

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
  • : 31 Feet
  • : 4.11 Feet
  • : 10
  • : 2018
  • : Lagoon
  • : 8
  • : 9
  • : 2 X 110HP (Yanmar 4JH4-110) Generator: Onan Genset 17,5 Kva 220V / 50 Hz
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Adam Apostolopoulos
  • : Greek
Accommodations
Cabins: 5
Queen: 1
Single Cabins: 1
Showers: 5
Wash Basins: -
Heads: -
Electric Heads: 5
Engine Details
2 X 110HP (Yanmar 4JH4-110) Generator: Onan Genset 17,5 Kva 220V / 50 Hz
Fuel Consumption: 20
Cruising Speed: 8
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: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: Onan 17,5 kva 220V / 50HZ
Inverter: Yes
Voltages: 220V / 50HZ
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: Outdoor areas
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: T/T HIGHFIELD 4,20m
Dinghy hp: 60
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: 10
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): Hydraulic
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Adam Apostolopoulos
Nation: Swedish
Born: 1972
Languages: Greek, English
Chef
Dionisis Mihailovic
Nation: Greek
Born: 1969
Captain: Adam Apostolopoulos
Adam was born and raised in Sweden in 1972.

Fell in love with open blue sailing as a teenager. Started as a sport and soon became a profession. Holder of the greek sailing license of the national sailing academy since 1993 and a sea mans book since 1989. Last updated his life-saving and fire-fighting appliances in 2019.

Been sailing professionally the Greek waters for more than fifteen years. He likes to say that “what amazes him the most is that no matter how many times you visit a Greek island you will always experience something different”...
Enjoys listening and understanding the needs of each and every one of his guests.

A great admirer of the Greek culture and spectacular sea scenery himself, he and his crew will do the best they can to show you the “other side” of the Greek islands.


Chef: Dionisis Mihailovic
Dionisis is amazing both in culinary skills and personality. He has worked several years abroad (France and England) and now has expanded his horizons into the deep blue sea. His meat and seafood dishes are savored by many guests. He is a master of "smoothies"! He has a calm disposition and he is always there to share his recipes. He is great with children.

Deckhand: Stefanos Drampoukakis
Stefanos is 21 years old and is from the beautiful town of Chania on the island of Crete. With a love of the sea, he started sailing and holds certification in both commercial pleasure craft and sailing yachts. His technical and electrical knowledge along with boat systems and equipment are perfect for the yachting world.

Now living in Piraeus, he enjoys working out, walking, and spending time with friends. In joining the crew of Boom, he’s looking forward to welcoming guests and offering them the best possible charter experience!

Languages: Greek and English (fluent)

Breakfast

Tea, infusions, coffee, fresh juices, smoothies, milk different types, bread and toasts, Greek yoghurt, cereals, fresh fruits, honey, marmalades(jam), tahini and other spreads, cheese and cold cuts different types, eggs all types, tomatoes, cucumber, avocados, pancakes, crepes, viennoiserie different types, cakes and sweet and savory pies

DAY 1

LUNCH 

Beetroot salad with capers and orange vinaigrette

Eggplants stuffed with onions and garlic

Chicken drumsticks with Jasmine rice

DINNER

Spinach salad with radish and mustard vinaigrette

Zucchini and carrots sauté with cumin seeds

Swordfish with green olives sauce and linguini

DAY 2

LUNCH 

Black eyed peas salad with peppers and lemon vinaigrette

Tzatziki

Half lamb with Greek herbs and roasted potatoes

DINNER

Greek salad

Traditional Greek crunchy cornmeal pie with fresh greens and herbs

Shrimps with smoked paprika sauce

DAY 3

LUNCH

Mushroom and corn salad with dry figs

Chickpeas baked in the oven with rosemary

Chicken livers glazed with balsamic vinegar

DINNER

Fennel salad with red onions and ginger vinaigrette

Jacket sweet potatoes

Fresh fish from local fishermen with thyme and lime

DAY 4

LUNCH 

Lentils salad with cherry tomatoes and smoked cheese

Orzo with pumpkin

Calamari sauté with aioli sauce

DINNER

Lettuce salad with celery and tahini vinaigrette

Couscous with veggies

Greek traditional meatballs with tomato sauce (soutzoukakia)

DAY 5 

LUNCH 

Rocket salad with nectarine and Talagani grilled cheese

Buckwheat with fresh onions and anchovy

Cod en papillote with green beans

DINNER

Quinoa salad with avocados and gherkins

Feta cheese pie with spearmint (Tiropita)

Osso bucco with tomato sauce and basil leaves

DAY 6 

LUNCH 

Potato salad with estragon and cashew nuts

Smoked eggplant puree

Salt crusted sea bass with coriander seeds

DINNER

Fusilli pasta salad with cucumber, pickled peppers and Katiki cheese

Green peas a la Francaise

Chicken filet with pumpkin seed oil

DAY 7 

LUNCH 

Greek cabbage salad (Politiki)

Fried Gnocchi

Mousaka with eggplants, potatoes and minced beef

DINNER

Greek (Cretan) dakos salad

Chikpea fritters

Tuna skewers with guacamole

DESSERTS

Chocolate tart, Millefeuilles, Cheesecake, Brownies, Tiramisu, Greek yoghurt with sour cherries or honey, Fruit salad, Pavlova, crème brulee, Greek traditional desserts

*If you have a food allergy or a special dietary requirement please inform the Chef

*All kinds of Greek traditional plates can be cooked

*Fresh fish from local fishermen depends on the weather and the catch                                                                                                                                              

 

June 16, 2019
Thomas
June 29, 2019
Sebastian
July 27, 2019
Philipe
August 01, 2019
Cherryl
August 05, 2019
Nicky
August 14, 2019
Pauline
Aygust 27, 2019
Michelito
July 05, 2020
Peter
September 7, 2020
Luc
September 21, 2020
Talita
Rates are Plus Expenses
2021 Rates
HIGH SEASON (July - August): EURO 21900
MIDSEASON (June - Sept): EURO 20600
LOW SEASON (October - May) : EURO 15.500

Plus Vat currently at 12% plus expenses APA 20%

Charters for less than a week are only available upon request and the weekly rate is divided by 6

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.

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