CARPE DIEM CAT 620

€23,500 - €28,500 / WEEK

EXPLORE THE DIFFERENT CRUISE VACATION WITH THE BRAND NEW CATAMARAN LAGOON 620 - CUSTOM MADE A custom made brand new catamaran (2016) with excellent performance, both under sail and engine power. Especially designed to suit the customer desire for even more luxury and elegance cruising. The exceptional living space on board will give the client privacy and intimacy during the vacation. The client can enjoy all that yachting can offer, onboard and shoreside.

4 Owner's Cabins
Several original ambiances
created by Nauta design for the
Lagoon 620: luxury, elegance
and functionality.

Exceptional living space with large sun-decks, both above and below deck.

BUILT/REFIT
YEAR
2016
YACHT
LENGTH
62 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
3
CHARGES
FROM
€23,500
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Electric Heads: -
Engine Details
ELECTRICAL BOW THRUSTER AT STARBOARD 24V 200KGF + 2 JOYSTICKS ENGINES 2 x 110 HP (Volvo Penta D3-110) PAIR OF 4-BLADES FOLDING PROPELLERS FOR VOLVO D3-110 (110 HP) ROPE CUTTERS ON THE PROPELLERS MASE MARINE GENERATOR 26 Kva FISCHER PANDA 10000i PMS 12 Kva SPARE GENERATOR IN PORTSIDE ENGINE ROOM WATER MAKER - 600 L/HOUR
Fuel Consumption: 20
Cruising Speed: 8
Max Speed: 9US Gall/Hr
Details
Type: Cat
Beam: 34.7 Feet
Draft: 5.28 Feet
Pax: 8
YearBuilt: 2016
Builder: Lagoon
Engines: ELECTRICAL BOW THRUSTER AT STARBOARD 24V 200KGF + 2 JOYSTICKS ENGINES 2 x 110 HP (Volvo Penta D3-110) PAIR OF 4-BLADES FOLDING PROPELLERS FOR VOLVO D3-110 (110 HP) ROPE CUTTERS ON THE PROPELLERS MASE MARINE GENERATOR 26 Kva FISCHER PANDA 10000i PMS 12 Kva SPARE GENERATOR IN PORTSIDE ENGINE ROOM WATER MAKER - 600 L/HOUR
Flag: Greek
SatTv: Yes
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: AIS CLASS B RAYMARINE TRANSCEIVER WITH ANTENNA COUPLING
RADIOSTATION RAY60 VHF Radio
RAY 60 & 70 RAYMIC Handset (without cable)
AUTOPILOT RAYMARINE EVOLUTION WITH 2 DISPLAYS AND REMOTE CONTROL-HYDRAULIC SYSTEM
RADAR RAYMARINE
DISPLAY HIBRID TOUCH 2x16
WIND , SPEED , DEPTH 6 DISPLAYS
ANTENNAS:
TV+FM UFO Digital + splitter
VHF CX-4
AIS 23 VHF
Camcorder: -
Books: many
Board Games: Yes
Deck Shower: Yes
Water Maker: 280L/H (74
Special Diets: Inq
Kosher: No
BBQ: Yes
Minimum Age: -
Inverter: INVERTER 24 / 220V - 5000VA
Voltages: 12 V - 220 V
Water Maker: 280L/H (74
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: deck areas only
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: T/T OCEAN MASTER DELUXE 4.60 + COVER
Dinghy hp: 60HP HONDA
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): Aft - Hydraulic
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Demir Ivanov
Nation: Bulgarian
Languages: English, Bulgarian, Russian, Basic German
Chef
Vladimir Iliev
Nation: Bugarian
Born: 1978
Captain Demir Ivanov
Demir spent most of the his life time in and on the water. After finishing Navy college and being a Navy officer for 6 years he made his passion for the sea a profession and started working as sailing and windsurfer instructor. During his 35 years of sailing experience he has sailed and raced extensively the Mediterranean, Aegean and Black Sea with completing even a solo sail race from the Med to the Black Sea. He is dedicated, adaptable and has great team skills. He is active, organized and determined to keep his yacht in pristine condition! He is responsible and hard-working and speaks Bulgarian, Russian, English and some German.

Chef: Vladimir Iliev
Vladimir is a very young and talented chef from Bulgaria. Right after school, he went to the College of Catering and Culinary Arts. Since 2001 he has been working as a chef in different restaurants in Bulgaria and Georgia. In 2007 he wrote his own cookbook which was awarded by the "Bulgarian Hotel and Restaurant Association - BAHA" - as Book of the Year. He is the face of a cooking show in Bulgaria and since 2016 the proud owner of his own restaurant in Sofia. It will be his second season on a yacht in Greece. He is very hard-working, reliable and meticulous in his job to make his guests happy. His cuisine is international and delicious. He is polite, a team player and loves to travel. He speaks Bulgarian, Russian and basic English.

Stewardess: Martina Nikolova
Martina was born in 1980 in Sofia. Right after school she started working in the restaurant business working as waitress, restaurant manager and even as sous-chef. She is energetic and hard-working, enjoys her job with a smile and is very organized and ready to assist her guests in their every need. She is open, adaptable, has strong communication skills and is very responsible in her work. She speaks fluently Bulgarian, English and basic Russian.

Expertly designed Menu Cuisine a la Minute.
The whole Menu is made with the freshest of ingredients,
always selected by the chef on the local market.
Fine wine and caviar selection
 
 
 
MONDAY
 
Breakfast: 
English breakfast with coffee and fresh juices
 
Lunch: 
Salad: tomato with buffalo mozzarella and pesto sauce
Hot appetiser: Grilled calamari with lemon sauce
Main dish: Salmon fillet with teriyaki sauce and stewed spinach
Dessert: Mascarpone cream with fresh strawberries
 
Dinner: 
Salad: Caesar salad
Cold appetiser: Selection of greek marinated fishes served with roasted bread
Main dish: Beef Steak with truffle sauce and mashed parsnips
Dessert: Fruits and ice cream
 
 
TUESDAY
 
Breakfast: 
Club Sandwich with fresh salad and french fries
 
Lunch: 
Salad: Kob salad
Hot appetiser: Grilled octopus - greek styled
Main dish: Grilled Sea Bass fillet with herb sauce, served with sweet carrots and asparagus
Dessert: Creme Brûlée with dark chocolate
 
Dinner: 
Cold appetiser: Smoked salmon with capers
Main dish: Duck magret with orange sauce and fettuccini wild mushrooms
Dessert: Cheese and fruits
 
 
WEDNESDAY
 
Breakfast: 
American breakfast
 
Lunch: 
Traditional Greek salad with feta cheese
Hot appetiser: Mediterranean shrimps with tomato sauce and basils
Main dish: Stuffed chicken breast with parmesan cheese and stewed potatoes
Dessert: Cheese cake with white chocolate
 
Dinner: 
Salad: Vitamina salad with carrots, apple, celery and pine nuts
Main dish: Grilled beef ribs with barbecue sauce and vegetables
Dessert: Vanilla ice cream with black berry
 
 
THURSDAY
 
Breakfast: 
Toast sandwich - ham and yellow cheese, fresh vegetables
 
Lunch: 
Salad: Smoked salmon, lettuce and orange sauce
Hot appetiser: Grilled goat cheese with honey and nuts
Main dish: Tagliatelle with fresh sea food
Dessert: Tiramisu
 
Dinner: 
Hot appetiser: Stewed mussels with wine and garlic
Main dish: Wild fish roasted in salt, grilled vegetables on side
Dessert: Pancake “ Crepe Suzette “ served with ice cream
 
 
FRIDAY
 
Breakfast: 
Scrambled eggs with crispy bacon and jam
 
Lunch: 
Salad: Salad of fresh vegetables with sea food and mustard dressing
Main dish: Fresh fish on the barbecue, baked potatoes with mayonnaise sauce
Dessert: Stewed pair with marsala, cinnamon and ice cream
 
Dinner: 
Cold appetiser: Cheese and sausages
Main dish: Roast beef with mushed potatoes and grilled zucchini
Dessert: Fruit tartlet with Bavarian cream
 
 
SATURDAY
 
Breakfast: 
Omelette assorti
 
Lunch: 
Salad: Tzaziki salad
Hot appetiser: Fuagra with Armagnac and caramelised peach
Main dish: Paella Valenciana
Dessert: Macarrones
 
Dinner:  
Salad: Fresh green salad with sardines
Main dish: American cheese burger with french fries
 
 
SUNDAY
 
Breakfast: 
Greek mini börek with cheese and ham
 
 
 
 
 
NOTE: Sushi menu available on request
Set Uramaki
Set Nigiri
Set Hosomaki
 
Black caviar - Russian sturgeon - available to purchase on board
 
Coffee -Nespresso machine, tea, fruits, juices
 
Full list of Alcoholic beverage available on board
June 15, 2019
John + Carmen
July 01, 2019
Wayne
July 01, 2019
Rebecca
July 27, 2019
Don
August 04, 2019
Mika
03/08/2020
charter
Rates are Plus Expenses

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
  • : 34.7 Feet
  • : 5.28 Feet
  • : 8
  • : 2016
  • : Lagoon
  • : 8
  • : 9
  • : ELECTRICAL BOW THRUSTER AT STARBOARD 24V 200KGF + 2 JOYSTICKS ENGINES 2 x 110 HP (Volvo Penta D3-110) PAIR OF 4-BLADES FOLDING PROPELLERS FOR VOLVO D3-110 (110 HP) ROPE CUTTERS ON THE PROPELLERS MASE MARINE GENERATOR 26 Kva FISCHER PANDA 10000i PMS 12 Kva SPARE GENERATOR IN PORTSIDE ENGINE ROOM WATER MAKER - 600 L/HOUR
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Demir Ivanov
  • : Greek
  • : Yes
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: -
Engine Details
ELECTRICAL BOW THRUSTER AT STARBOARD 24V 200KGF + 2 JOYSTICKS ENGINES 2 x 110 HP (Volvo Penta D3-110) PAIR OF 4-BLADES FOLDING PROPELLERS FOR VOLVO D3-110 (110 HP) ROPE CUTTERS ON THE PROPELLERS MASE MARINE GENERATOR 26 Kva FISCHER PANDA 10000i PMS 12 Kva SPARE GENERATOR IN PORTSIDE ENGINE ROOM WATER MAKER - 600 L/HOUR
Fuel Consumption: 20
Cruising Speed: 8
Max Speed: 9US Gall/Hr
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: AIS CLASS B RAYMARINE TRANSCEIVER WITH ANTENNA COUPLING
RADIOSTATION RAY60 VHF Radio
RAY 60 & 70 RAYMIC Handset (without cable)
AUTOPILOT RAYMARINE EVOLUTION WITH 2 DISPLAYS AND REMOTE CONTROL-HYDRAULIC SYSTEM
RADAR RAYMARINE
DISPLAY HIBRID TOUCH 2x16
WIND , SPEED , DEPTH 6 DISPLAYS
ANTENNAS:
TV+FM UFO Digital + splitter
VHF CX-4
AIS 23 VHF
# of Videos: -
# DVDs/Movies: many
# CD's: many
Camcorder: -
Books: many
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: 280L/H (74
Special Diets: Inq
Kosher: No
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: 1 x MASE MARINE GENERATOR 26 K
Inverter: INVERTER 24 / 220V - 5000VA
Voltages: 12 V - 220 V
Water Maker: 280L/H (74
Water Cap: 4 X 240 L / 4X 63 US GAL
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: deck areas only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: T/T OCEAN MASTER DELUXE 4.60 + COVER
Dinghy hp: 60HP HONDA
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): Aft - Hydraulic
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Demir Ivanov
Nation: Bulgarian
Languages: English, Bulgarian, Russian, Basic German
Chef
Vladimir Iliev
Nation: Bugarian
Born: 1978
Captain Demir Ivanov
Demir spent most of the his life time in and on the water. After finishing Navy college and being a Navy officer for 6 years he made his passion for the sea a profession and started working as sailing and windsurfer instructor. During his 35 years of sailing experience he has sailed and raced extensively the Mediterranean, Aegean and Black Sea with completing even a solo sail race from the Med to the Black Sea. He is dedicated, adaptable and has great team skills. He is active, organized and determined to keep his yacht in pristine condition! He is responsible and hard-working and speaks Bulgarian, Russian, English and some German.

Chef: Vladimir Iliev
Vladimir is a very young and talented chef from Bulgaria. Right after school, he went to the College of Catering and Culinary Arts. Since 2001 he has been working as a chef in different restaurants in Bulgaria and Georgia. In 2007 he wrote his own cookbook which was awarded by the "Bulgarian Hotel and Restaurant Association - BAHA" - as Book of the Year. He is the face of a cooking show in Bulgaria and since 2016 the proud owner of his own restaurant in Sofia. It will be his second season on a yacht in Greece. He is very hard-working, reliable and meticulous in his job to make his guests happy. His cuisine is international and delicious. He is polite, a team player and loves to travel. He speaks Bulgarian, Russian and basic English.

Stewardess: Martina Nikolova
Martina was born in 1980 in Sofia. Right after school she started working in the restaurant business working as waitress, restaurant manager and even as sous-chef. She is energetic and hard-working, enjoys her job with a smile and is very organized and ready to assist her guests in their every need. She is open, adaptable, has strong communication skills and is very responsible in her work. She speaks fluently Bulgarian, English and basic Russian.

Expertly designed Menu Cuisine a la Minute.
The whole Menu is made with the freshest of ingredients,
always selected by the chef on the local market.
Fine wine and caviar selection
 
 
 
MONDAY
 
Breakfast: 
English breakfast with coffee and fresh juices
 
Lunch: 
Salad: tomato with buffalo mozzarella and pesto sauce
Hot appetiser: Grilled calamari with lemon sauce
Main dish: Salmon fillet with teriyaki sauce and stewed spinach
Dessert: Mascarpone cream with fresh strawberries
 
Dinner: 
Salad: Caesar salad
Cold appetiser: Selection of greek marinated fishes served with roasted bread
Main dish: Beef Steak with truffle sauce and mashed parsnips
Dessert: Fruits and ice cream
 
 
TUESDAY
 
Breakfast: 
Club Sandwich with fresh salad and french fries
 
Lunch: 
Salad: Kob salad
Hot appetiser: Grilled octopus - greek styled
Main dish: Grilled Sea Bass fillet with herb sauce, served with sweet carrots and asparagus
Dessert: Creme Brûlée with dark chocolate
 
Dinner: 
Cold appetiser: Smoked salmon with capers
Main dish: Duck magret with orange sauce and fettuccini wild mushrooms
Dessert: Cheese and fruits
 
 
WEDNESDAY
 
Breakfast: 
American breakfast
 
Lunch: 
Traditional Greek salad with feta cheese
Hot appetiser: Mediterranean shrimps with tomato sauce and basils
Main dish: Stuffed chicken breast with parmesan cheese and stewed potatoes
Dessert: Cheese cake with white chocolate
 
Dinner: 
Salad: Vitamina salad with carrots, apple, celery and pine nuts
Main dish: Grilled beef ribs with barbecue sauce and vegetables
Dessert: Vanilla ice cream with black berry
 
 
THURSDAY
 
Breakfast: 
Toast sandwich - ham and yellow cheese, fresh vegetables
 
Lunch: 
Salad: Smoked salmon, lettuce and orange sauce
Hot appetiser: Grilled goat cheese with honey and nuts
Main dish: Tagliatelle with fresh sea food
Dessert: Tiramisu
 
Dinner: 
Hot appetiser: Stewed mussels with wine and garlic
Main dish: Wild fish roasted in salt, grilled vegetables on side
Dessert: Pancake “ Crepe Suzette “ served with ice cream
 
 
FRIDAY
 
Breakfast: 
Scrambled eggs with crispy bacon and jam
 
Lunch: 
Salad: Salad of fresh vegetables with sea food and mustard dressing
Main dish: Fresh fish on the barbecue, baked potatoes with mayonnaise sauce
Dessert: Stewed pair with marsala, cinnamon and ice cream
 
Dinner: 
Cold appetiser: Cheese and sausages
Main dish: Roast beef with mushed potatoes and grilled zucchini
Dessert: Fruit tartlet with Bavarian cream
 
 
SATURDAY
 
Breakfast: 
Omelette assorti
 
Lunch: 
Salad: Tzaziki salad
Hot appetiser: Fuagra with Armagnac and caramelised peach
Main dish: Paella Valenciana
Dessert: Macarrones
 
Dinner:  
Salad: Fresh green salad with sardines
Main dish: American cheese burger with french fries
 
 
SUNDAY
 
Breakfast: 
Greek mini börek with cheese and ham
 
 
 
 
 
NOTE: Sushi menu available on request
Set Uramaki
Set Nigiri
Set Hosomaki
 
Black caviar - Russian sturgeon - available to purchase on board
 
Coffee -Nespresso machine, tea, fruits, juices
 
Full list of Alcoholic beverage available on board
June 15, 2019
John + Carmen
July 01, 2019
Wayne
July 01, 2019
Rebecca
July 27, 2019
Don
August 04, 2019
Mika
03/08/2020
charter
Rates are Plus Expenses

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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