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CRAZY HORSE

€50,000 - €65,000 / WEEK
CRAZY HORSE - 2
Main saloon
CRAZY HORSE - 3
Seating area
CRAZY HORSE - 4
Afte deck
CRAZY HORSE - 5
breakfast time
CRAZY HORSE - 6
Cabin
CRAZY HORSE - 7
Desk area
CRAZY HORSE - 8
Twin cabin
CRAZY HORSE - 9
Double cabin
CRAZY HORSE - 10
Fly bridge area
CRAZY HORSE - 11
Sunbed fly bridge
CRAZY HORSE - 12
fore deck
CRAZY HORSE - 13
fore deck
CRAZY HORSE - 14
Aft deck
CRAZY HORSE - 15
Boat
CRAZY HORSE - 16
Play time
CRAZY HORSE - 17
unwind
CRAZY HORSE - 18
Cocktail Time
CRAZY HORSE - 19
Casino Royale
CRAZY HORSE - 20
CRAZY HORSE - 21
CRAZY HORSE - 22
CRAZY HORSE - 23
CRAZY HORSE - 24
CRAZY HORSE - 25
CRAZY HORSE - 26
CRAZY HORSE - 27
CRAZY HORSE - 28
CRAZY HORSE - 29
CRAZY HORSE - 30
CRAZY HORSE - 31
CRAZY HORSE - 32
CRAZY HORSE - 33
CRAZY HORSE - 34
CRAZY HORSE - 35
CRAZY HORSE - 36
CRAZY HORSE - 37
CRAZY HORSE - 38

Motor catamaran Crazy Horse, a luxurious Lagoon 78, offers the ultimate sailing experience to guests seeking the combination of luxury and comfort. With 5 beautiful cabins, Crazy Horse has the capacity to accommodate up to 10 guests. Guests can expect to be wowed by the spacious and stylish ensuite cabins featuring modern amenities for a comfortable and unforgettable yachting experience. Crazy Horse is staffed with an experienced and competent crew of 5. The team is dedicated to ensuring that guests have the trip of a lifetime. Crazy Horse is available for charter in Greece and sails the crystal clear waters of the Mediterranean. Discover Greece's stunning coastline and hidden gems while enjoying the amenities aboard Crazy Horse. The yacht features spacious common areas for dining, socializing, and relaxation, including a stylish salon with a full bar and a state-of-the-art entertainment system. Crazy Horse also has ample outdoor space for guests to bask in the Mediterranean sun and enjoy the stunning views. The flybridge offers comfortable seating, and sun-loungers to relax. The yacht also features a variety of water toys, including a jet ski, snorkeling gear, kayaks, paddleboards, and a yacht tender to take full advantage of amazing anchorages Complemented by an array of equipment, Crazy Horse serves as the perfect escape for those wanting to discover the beauty of Greece while being surrounded by the lap of luxury.

3 double queen bed cabins and two twin cabins (one is convertible to a double) all with private facilities. Each cabin is equipped with TV, bathrobes, slippers, amenities (shampoo, conditioner, body wash, body lotion), hairdryers

2 x (200x170 cm)
1 x (200 x 160 cm)
1 x (200 x 85/170 cm - convertible)
1 x (200 x 85)

BUILT/REFIT
YEAR
2023
YACHT
LENGTH
78 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
5
CHARGES
FROM
€50,000
Accommodations
Cabins: 5
Queen: 3
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
2 X Volvo Penta 510 Generators Onan 27KW & 19KW Watermaker
Fuel Consumption: 100
Cruising Speed: 12
Max Speed: 14US Gall/Hr
Details
Type: Cat
Beam: 11 Metres
Draft: 3.4 Metres
Pax: 10
Refit: 2023
YearBuilt: 2019
Builder: Lagoon
Engines: 2 X Volvo Penta 510 Generators Onan 27KW & 19KW Watermaker
JetSkis: 1
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: Wi-fi
Printer
Camcorder: -
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: yes
Special Diets: Yes
Kosher: No
BBQ: -
Minimum Age: -
Inverter: yes
Voltages: -
Water Maker: yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Highfield tender 5,60
Dinghy hp: 70 HP
Water Skis Adult: 1
Water Skis Kids: 1
Jet Skis: 1
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): stern hydraulic
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Tilemachos
Nation: Aidinis
Born: 1968
License: RYA: Royal Yacht Association
Languages: Greek and English
Chef
Nick Melas
Nation: Greek
Born: 1988
Captain: Tilemachos Aidinis

Introducing Captain Tilemachos, a valued member of our crew overseeing the motor catamaran, Crazy Horse. Born in Greece in 1968, Tilemachos holds a degree in mechanical engineering since 1991 and has seamlessly transitioned into a successful career as a professional captain. His commitment to ensuring guests have an unforgettable sailing experience is unparalleled.
With a diverse skill set, Tilemachos is a certified cruising instructor by the Royal Yacht Association. Fluent in both Greek and English, he excels in effective communication, effortlessly connecting with our diverse range of guests. His extensive experience includes numerous yacht deliveries, refining his navigation skills and ensuring a smooth and secure journey on board.
Beyond technical expertise, Tilemachos is passionate about showcasing the warmth, friendliness, and rich cultural heritage of Greece. His dedication to customer service ensures that your time on board Crazy Horse will be nothing short of extraordinary. With Captain Tilemachos at the helm, rest assured you are in the hands of a seasoned professional committed to making your sailing experience truly memorable.

Chef: Nick Melas

Chef Nick, born in 1988, brings a wealth of culinary expertise to the galley of Crazy Horse. With a degree in Professional Culinary Arts and certifications in Food & Beverage Management and Signature Seafood Menu, he combines creativity with precision to deliver exceptional dining experiences. Since 2017, Chef Nick has been an integral part of the yachting industry, honing his skills on various yachts ranging from 65 to 115 feet in length. Proficient in Greek, English, and possessing basic knowledge of French and Spanish, he ensures seamless communication with guests from diverse backgrounds. With his passion for gastronomy and commitment to excellence, Chef Nick elevates the onboard dining experience, delighting guests with exquisite flavors and impeccable presentation.


Chief Stewardess: Orjana-Anastasia Zhula

The Chief Stew aboard Crazy Horse, Anastasia, brings a wealth of experience to her role. Having worked as a stewardess on yachts since 2021 and now aboard Crazy Horse for over a year, she's adept at managing the intricacies of luxury hospitality. With a Degree in Hotel Business and previous positions in customer service, she seamlessly ensures only excellent guest experiences. Fluent in Greek, English, and Turkish, her multilingual abilities enhance communication on board. Born in 1987, Anastasia embodies professionalism, efficiency, and dedication in ensuring the utmost satisfaction of Crazy Horse's guests.


Deckhand/Stew: Antonis Panousis-Panopoulos

Antonis brings a blend of hard work, quick learning, and a delightful personality to the role of deckhand/stew aboard Crazy Horse. With experience on both sailing catamarans and power boats, he's adept at handling various vessels. His two-year tenure in a shipyard prior to yachting has honed his technical skills and attention to detail. Fluent in Greek and English, Antonis fosters seamless communication onboard. Eager for new challenges and personal growth, he's dedicated to contributing his best.


Deckhand/Stew : Stefanos Drampoukakis

Stefanos, a 24-year-old native of the picturesque town of Chania on Crete island, has a profound affinity for the sea, igniting his passion for sailing and acquiring certifications in both commercial power vessels and sailing yachts. Possessing adept technical and electronic skills, coupled with extensive knowledge of boat systems and equipment, he seamlessly fits into the yachting realm and in his role as deckhand and assistant skipper. He is active, a great team player and loves to remain fit by working out in his free time. Excited to embark on a new journey as part of the crew aboard Crazy Horse, Stefanos eagerly anticipates extending warm hospitality to guests, ensuring an unforgettable charter experience. Fluent in Greek and English, he possesses great communication skills and understanding for different cultures.

Ex-yacht: Allure 59

Starters

Greek selection with a variety of traditional flavors (fish roe creamed salad, aubergine dip, tzatziki salad) to dip with Kithira & Cretan islands rusks & crostini’s
Tomato mille Feuillet & “mastelo Chios white cheese,"  fresh mint, olive oil, & Greek pittas.
Santorini traditional tomato balls with fresh herbs & yogurt dip.
Smoked mackerel with “mauromatika bean salad, parsley, red onion, & chilly red peppers.
Octopus grilled & slow-cooked creamed fava bean with white onions & lemon aroma.
Langoustine & salmon tartar Napoleon with herbed avocado-tomato salad & savory crème fraîche.
Pepper crust seared sea bass fillet on celery “slow” salad with crispy red Zakynthos onions & citrus oil.
Shallow-fried baby shrimp from Simi Island on a bed of spicy tomato reduction, feta, thyme, & ouzo aroma.

Salads

Classic Greek salad
Mille Feuillet salad with baby greens, crumbled manouri cheese, toasted pinenuts, & sundried tomato vinaigrette.
Fresh arugula leaves & vine tomatoes with toasted almonds & balsamic vinaigrette.
Greek Nicoise salad with seasonal green beans, baby greens, hard-boiled eggs, sardines, olives, tuna, & lemon vinaigrette.
Seasonal green salad leaves with dried figs, fresh melon, toasted walnuts, & orange-soya vinaigrette. With or without parmesan flakes.

Pasta, risotto, & more

Bulgur risotto with sauté shrimps, zucchini, fresh herbs, & ouzo buttered sauce.
Barley Risotto with fresh seafood & tomato herbed sauce.
Risotto Negro with fried calamari & lemon dill sauce.
Spaghetti with vine cherry tomatoes, fresh basil leaves, & herbed olive oil sauce.
Tagliatele with sauté chicken, spring onion, garlic, & creamed soya.
Lobster linguine cooked in lobster juice & fresh tomatoe with herbs.
Seafood pasta with fruity di Mare, white wine, & light flavor of garlic.

Meat & Poultry

Grilled veal fillet with thyme-honey butter, served with cocountry-styleotato wedges.
Angus rib-eye grilled & asparagus raped with bacon. Served with merlot Greek wine sauce on the side.
Lamb fillet with grilled zucchini, sautéed vine tomatoes, & garlic cream with rosemary.
Pan-seared lamb chops with herbed crust served with seasonal green beans & warm crumble potato.
Chicken leg fillet broiled with feta & marjoram sauce. Served with bulgur salad.
Chicken breast tagliata with quinoa – wild rice salad, & yogurt vinaigrette.

Fish & Seafood

Sauté sea bass fillet with crayfish & Kalamata olive mash, served with creamy celery & dill sauce.
Grilled seabream fillet on smoked aubergine with herbed tomato sauce & red Zakynthos onions.
Broiled grouper on a bed of Briam sauce (oven-cooked vegetables with herbs). Served with bulgur-parsley salad.
Local fresh fish of the day. Broiled whole with its juices. Served with seasonal steamed vegetables & selection of sauces (lemon olive oil vinaigrette, chilly mayo, hollandaise sauce).
Lobster, langoustines, & king prawns platter with mango salad & avocado chilly dip.
Platter of steamed shellfish selections in dry white Santorini wine with chives, parsley, & spring onions. Served with grilled garlic bread & fresh butter.

Desserts

Lemon mille feuille with buttered filo crust & trimmed chilled chocolate.
Classic Tiramisu creamed.
Belgian chocolate tart with white chocolate mousse & fresh strawberries.
Traditional walnut pie with orange, cinnamon syrup, & vanilla ice cream.
Old but gold chocolate soufflé with pistachio ice cream.
Greek cheesecake with rusk biscuits & figs marmalade

Client Comments August 2023
06/08/2023 - 13/08/2023
Rates are Plus Expenses
2024 Rates
High Season (15 June - 15 September): EURO 65,000/week
Mid Season (1 May - 14 June & 16 September - 31 October) EURO 60,000/week
Low Season (November - April): EURO 50,000/week
+ Plus expenses VAT 13% & APA 30%
VAT 6,5% till end of 2024

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

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

Relocation Fees:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* 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
  • : 11 Metres
  • : 3.4 Metres
  • : 10
  • : 2023
  • : 2019
  • : Lagoon
  • : 12
  • : 14
  • : 2 X Volvo Penta 510 Generators Onan 27KW & 19KW Watermaker
  • : 1
  • : 1
  • : Yacht offers Rendezvous Diving only
  • : Tilemachos
  • : Greek
Accommodations
Cabins: 5
Queen: 3
Single Cabins: 1
Showers: 5
Wash Basins: 5
Heads: -
Electric Heads: 5
Engine Details
2 X Volvo Penta 510 Generators Onan 27KW & 19KW Watermaker
Fuel Consumption: 100
Cruising Speed: 12
Max Speed: 14US Gall/Hr
Details
Refit: 2023
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: Wi-fi
Printer
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: Yes
Deck Shower: Yes
Bimini: -
Water Maker: yes
Special Diets: Yes
Kosher: No
BBQ: -
# Dine In: -
Minimum Age: -
Generator: -
Inverter: yes
Voltages: -
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: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Highfield tender 5,60
Dinghy hp: 70 HP
Dinghy # pax: 9
Water Skis Adult: 1
Water Skis Kids: 1
Jet Skis: 1
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): stern hydraulic
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Tilemachos
Nation: Aidinis
Born: 1968
License: RYA: Royal Yacht Association
Languages: Greek and English
Chef
Nick Melas
Nation: Greek
Born: 1988
Captain: Tilemachos Aidinis

Introducing Captain Tilemachos, a valued member of our crew overseeing the motor catamaran, Crazy Horse. Born in Greece in 1968, Tilemachos holds a degree in mechanical engineering since 1991 and has seamlessly transitioned into a successful career as a professional captain. His commitment to ensuring guests have an unforgettable sailing experience is unparalleled.
With a diverse skill set, Tilemachos is a certified cruising instructor by the Royal Yacht Association. Fluent in both Greek and English, he excels in effective communication, effortlessly connecting with our diverse range of guests. His extensive experience includes numerous yacht deliveries, refining his navigation skills and ensuring a smooth and secure journey on board.
Beyond technical expertise, Tilemachos is passionate about showcasing the warmth, friendliness, and rich cultural heritage of Greece. His dedication to customer service ensures that your time on board Crazy Horse will be nothing short of extraordinary. With Captain Tilemachos at the helm, rest assured you are in the hands of a seasoned professional committed to making your sailing experience truly memorable.

Chef: Nick Melas

Chef Nick, born in 1988, brings a wealth of culinary expertise to the galley of Crazy Horse. With a degree in Professional Culinary Arts and certifications in Food & Beverage Management and Signature Seafood Menu, he combines creativity with precision to deliver exceptional dining experiences. Since 2017, Chef Nick has been an integral part of the yachting industry, honing his skills on various yachts ranging from 65 to 115 feet in length. Proficient in Greek, English, and possessing basic knowledge of French and Spanish, he ensures seamless communication with guests from diverse backgrounds. With his passion for gastronomy and commitment to excellence, Chef Nick elevates the onboard dining experience, delighting guests with exquisite flavors and impeccable presentation.


Chief Stewardess: Orjana-Anastasia Zhula

The Chief Stew aboard Crazy Horse, Anastasia, brings a wealth of experience to her role. Having worked as a stewardess on yachts since 2021 and now aboard Crazy Horse for over a year, she's adept at managing the intricacies of luxury hospitality. With a Degree in Hotel Business and previous positions in customer service, she seamlessly ensures only excellent guest experiences. Fluent in Greek, English, and Turkish, her multilingual abilities enhance communication on board. Born in 1987, Anastasia embodies professionalism, efficiency, and dedication in ensuring the utmost satisfaction of Crazy Horse's guests.


Deckhand/Stew: Antonis Panousis-Panopoulos

Antonis brings a blend of hard work, quick learning, and a delightful personality to the role of deckhand/stew aboard Crazy Horse. With experience on both sailing catamarans and power boats, he's adept at handling various vessels. His two-year tenure in a shipyard prior to yachting has honed his technical skills and attention to detail. Fluent in Greek and English, Antonis fosters seamless communication onboard. Eager for new challenges and personal growth, he's dedicated to contributing his best.


Deckhand/Stew : Stefanos Drampoukakis

Stefanos, a 24-year-old native of the picturesque town of Chania on Crete island, has a profound affinity for the sea, igniting his passion for sailing and acquiring certifications in both commercial power vessels and sailing yachts. Possessing adept technical and electronic skills, coupled with extensive knowledge of boat systems and equipment, he seamlessly fits into the yachting realm and in his role as deckhand and assistant skipper. He is active, a great team player and loves to remain fit by working out in his free time. Excited to embark on a new journey as part of the crew aboard Crazy Horse, Stefanos eagerly anticipates extending warm hospitality to guests, ensuring an unforgettable charter experience. Fluent in Greek and English, he possesses great communication skills and understanding for different cultures.

Ex-yacht: Allure 59

Starters

Greek selection with a variety of traditional flavors (fish roe creamed salad, aubergine dip, tzatziki salad) to dip with Kithira & Cretan islands rusks & crostini’s
Tomato mille Feuillet & “mastelo Chios white cheese,"  fresh mint, olive oil, & Greek pittas.
Santorini traditional tomato balls with fresh herbs & yogurt dip.
Smoked mackerel with “mauromatika bean salad, parsley, red onion, & chilly red peppers.
Octopus grilled & slow-cooked creamed fava bean with white onions & lemon aroma.
Langoustine & salmon tartar Napoleon with herbed avocado-tomato salad & savory crème fraîche.
Pepper crust seared sea bass fillet on celery “slow” salad with crispy red Zakynthos onions & citrus oil.
Shallow-fried baby shrimp from Simi Island on a bed of spicy tomato reduction, feta, thyme, & ouzo aroma.

Salads

Classic Greek salad
Mille Feuillet salad with baby greens, crumbled manouri cheese, toasted pinenuts, & sundried tomato vinaigrette.
Fresh arugula leaves & vine tomatoes with toasted almonds & balsamic vinaigrette.
Greek Nicoise salad with seasonal green beans, baby greens, hard-boiled eggs, sardines, olives, tuna, & lemon vinaigrette.
Seasonal green salad leaves with dried figs, fresh melon, toasted walnuts, & orange-soya vinaigrette. With or without parmesan flakes.

Pasta, risotto, & more

Bulgur risotto with sauté shrimps, zucchini, fresh herbs, & ouzo buttered sauce.
Barley Risotto with fresh seafood & tomato herbed sauce.
Risotto Negro with fried calamari & lemon dill sauce.
Spaghetti with vine cherry tomatoes, fresh basil leaves, & herbed olive oil sauce.
Tagliatele with sauté chicken, spring onion, garlic, & creamed soya.
Lobster linguine cooked in lobster juice & fresh tomatoe with herbs.
Seafood pasta with fruity di Mare, white wine, & light flavor of garlic.

Meat & Poultry

Grilled veal fillet with thyme-honey butter, served with cocountry-styleotato wedges.
Angus rib-eye grilled & asparagus raped with bacon. Served with merlot Greek wine sauce on the side.
Lamb fillet with grilled zucchini, sautéed vine tomatoes, & garlic cream with rosemary.
Pan-seared lamb chops with herbed crust served with seasonal green beans & warm crumble potato.
Chicken leg fillet broiled with feta & marjoram sauce. Served with bulgur salad.
Chicken breast tagliata with quinoa – wild rice salad, & yogurt vinaigrette.

Fish & Seafood

Sauté sea bass fillet with crayfish & Kalamata olive mash, served with creamy celery & dill sauce.
Grilled seabream fillet on smoked aubergine with herbed tomato sauce & red Zakynthos onions.
Broiled grouper on a bed of Briam sauce (oven-cooked vegetables with herbs). Served with bulgur-parsley salad.
Local fresh fish of the day. Broiled whole with its juices. Served with seasonal steamed vegetables & selection of sauces (lemon olive oil vinaigrette, chilly mayo, hollandaise sauce).
Lobster, langoustines, & king prawns platter with mango salad & avocado chilly dip.
Platter of steamed shellfish selections in dry white Santorini wine with chives, parsley, & spring onions. Served with grilled garlic bread & fresh butter.

Desserts

Lemon mille feuille with buttered filo crust & trimmed chilled chocolate.
Classic Tiramisu creamed.
Belgian chocolate tart with white chocolate mousse & fresh strawberries.
Traditional walnut pie with orange, cinnamon syrup, & vanilla ice cream.
Old but gold chocolate soufflé with pistachio ice cream.
Greek cheesecake with rusk biscuits & figs marmalade

Client Comments August 2023
06/08/2023 - 13/08/2023
Rates are Plus Expenses
2024 Rates
High Season (15 June - 15 September): EURO 65,000/week
Mid Season (1 May - 14 June & 16 September - 31 October) EURO 60,000/week
Low Season (November - April): EURO 50,000/week
+ Plus expenses VAT 13% & APA 30%
VAT 6,5% till end of 2024

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

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

Relocation Fees:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* 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.

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