CRAZY HORSE
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 two jet skis, 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
| 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: | Power |
| Beam: | 36' 10 Feet |
| Draft: | 5' 8 Feet |
| 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): | 1 |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | stern hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Meet Captain Tilemachos, our esteemed crew member for the motor catamaran, Crazy Horse. With a wealth of experience under his belt, he is committed to providing guests with a memorable and enjoyable sailing experience. Born in Greece in 1968, Tilemachos completed his mechanical engineering degree in 1991 before embarking on a career as a professional captain. Over the years, he has amassed a diverse set of skills, including certification as a cruising instructor by the Royal Yacht Association. He is fluent in both Greek and English, making him an effective communicator and able to easily connect with our diverse range of guests. Tilemachos has also completed numerous yacht deliveries, honing his navigation skills and ensuring a smooth and safe experience on board. Above all, Tilemachos is dedicated to showcasing the warmth, friendliness and rich cultural heritage of Greece. With his expertise and commitment to customer service, you can rest assured that your time on board Crazy Horse will be nothing short of extraordinary.
Chef: Vasilis Axiotis
Vasilis Axiotis is a skilled chef with extensive experience in the culinary world. He was born in Greece in 1990 and completed his chef schooling in 2013. He went on to study baking and pastry from 2013 to 2015, expanding his knowledge and expertise in the culinary arts. Vasilis has completed additional courses in gastronomy, including "Modern cuisine", Greek creative cuisine, and food and safety management. He has worked at top gastronomic restaurants and has spent the past two seasons working on yachts, where he has honed his skills at sea. As a chef, Vasilis is extremely attentive to his guests' needs and is always looking for ways to please them with his dishes. He prefers a fusion cuisine that combines fresh local produce with innovative cooking techniques, resulting in a unique culinary experience for those who are fortunate enough to taste his creations. Vasilis speaks both Greek and English fluently, making him an asset to any crew that he works with. He is a team player, always willing to lend a hand where needed, and is known for his positive attitude and strong work ethic.
Previous yacht: M/S Arktos, Above and Beyond.
Chief Stewardess: Margarita Biba
Margarita Biba is an experienced chief stewardess in the yachting industry, having worked on various yachts since 2008. She is highly dedicated and has an impeccable attention to detail, always striving to meet the needs and requests of her guests on board. With a very positive attitude, she sets herself the ultimate goal of ensuring guests have a comfortable and enjoyable stay. Margarita is known for her energetic, sociable, communicative, and polite personality, making her a delight to interact with. She takes great pride in creating a warm and welcoming atmosphere onboard, ensuring that every guest feels at home. Margarita is fluent in English and Greek, making her an excellent communicator with both guests and crew members. She knows how to lead a team, ensuring that everyone works together cohesively to provide the best possible service for the yacht's guests. With her experience on these yachts, Margarita is well-prepared to handle any challenge that comes her way and exceed all expectations of the guests aboard.
Previous yachts: M/Y POLUX, M/Y MELI, M/Y AMAPOLA M/Y O'PARI and S/C ABOVE & BEYOND.
Stewardess: Dafni Vrana
Dafni, born in 1993, is from Athens, Greece. She joins the yachting industry from a diverse work background in customer service management at high end restaurants and bars throughout the city of Athens. With a passion for health and a love of the sea, she is excited to bring her positive energy and care for guests onto Crazy Horse. In her free time, Dafni enjoys mechanical and automotive engineering, studying alternative medical therapies, creating and renovating furniture, and playing semi – professional beach volleyball.
Languages: Greek (native), English (fluent), Spanish (basic)
Deckhand: Costas Maras
Costas was born in 1985 and is from Athens, Greece. From a young age he loved the sea and has passionately followed his dreams in the marine industry. After studying as a Commercial Captain in Merchant Navy, he has gone on to work as a professional deckhand and both a commercial diver and dive master on numerous yachts ranging from 35 to 115 metres. Costas holds credentials for STCW/78 (Including proficiency in Security Awareness -April 2018), Powerboat Level 2, IANTD Divemaster, Commercial Captain Certificate (master 1.500gt), AB (able seaman) Diploma Yacht master (200gt), and Advanced (20m) open water free diver. Costas offers exceptional service, and he is eager to introduce guests to the gorgeous waters and beauty of Greece.
Languages: Greek and English
BREAKFAST
Pancakes with crispy bacon fried egg
Cherry tomatoes and cream goat cheese
Fresh juices, smoothies, milk (different types)
Croque madame
Greek yogurt with cereals, fresh fruits & honey
Local jams, tahini and other spreads
Cheese and cold cuts Pancakes, crepes, croissant, porridge & cakes Eggs all types
APPETIZERS
Crispy tortilla watermelon
Jamon Iberico and mint
Grilled beetroots, almond pesto, and Greek yogurtSmoked and Chopped aubergine chili peppers, fresh onions and mint
Smoked and chopped aubergine chili peppers, fresh onions and mint Zucchini, cucumber water, lamb prosciutto and feta
Sirloin tartare/cucumber, ginger/wasabi mayo
Watermelon cherry tomatoes molasses mint and wholegrain bread
Mini brioche with zucchini burgers/mint/feta cheese Yogurt, lime sauce Santorinian fava croutons extra virgin olive oil, caper leave
SALADS
Tabouleh
Coleslaw salad with smoked paprika
Hummus, crispy chickpeas and extra virgin olive oil
Poached fruit salad with dry yogurt
Athenian salad
Couscous salad with grape, basil pesto and burnt feta
Mixed green salad with croutons blueberries and thyme dressing
Green salad, pickled wild mushrooms, peppermint, white balsamic and bee pollen
Cesare's baby gem salad with grilled eggs chicken thigh
Quinoa salad raw broccoli/mango chives thyme pesto
Mashed potatoes with parsley oil, onion and green leaf salad
Caesar salad with baby gems, chicken breast, eggs, parmesan Reggiano, Hazelnuts
Quinoa salad, spinach, ginger, grilled shrimps and white soft cheese cream Inka tomatoes in Greek salad broth sea fennel and caper leaves
Forest salad with poached pear walnut apple vinegar dressing
MAIN COURSE
Stuffed tomatoes porcini mushrooms and wild rice
Grilled chicken leg, with vegetables
Lobster orzo, bisque cloud, tomato powder
Grouper grilled filet, fresh herbs and egg lemon sauce
Short ribs with sugar glaze and boiled baby vegetables
Sea bream ceviche with chilly peppers, chives
Cretan carbonara with apaki and traditional pasta
Shrimp tartare with pickled mussels and crunchy lasagna
Fluffy meatballs fresh mint, lemon gel
Stifado premium beef cuts shallot onions, rosemary in red gravy sauce Fish filets and bloody Mary sauce and patty pans
Tomato burger, basil pesto feta cheese mousse
Slow cooked pancetta with crispy skin potatoes confit and gravy from its broth Beef filets celeriac puree, salt iboga sauce, crispy prosciutto
Grilled octopus, tarama mousse, rusk with ouzo, cappers
Gilt bream fish with roasted vegetable and lemon sauce
Picanha with potatoes puree, hazelnut and wine sauce with demi-glace
Summer ratatouille, smoked eel and grape juice
Dry aged cuts with grille carrots and carrot's puree
DESSERTS
Pavlova
Almond bavarois with forest fruits
Lemon pie, merengue, candy lemon skin
Galaktoboureko / traditional dessert with a twist
Banoffee
Mille feuille with caramelized puff pastry with vanilla ice cream
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%
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
- : Power
- : 36' 10 Feet
- : 5' 8 Feet
- : 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): | 1 |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | stern hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Meet Captain Tilemachos, our esteemed crew member for the motor catamaran, Crazy Horse. With a wealth of experience under his belt, he is committed to providing guests with a memorable and enjoyable sailing experience. Born in Greece in 1968, Tilemachos completed his mechanical engineering degree in 1991 before embarking on a career as a professional captain. Over the years, he has amassed a diverse set of skills, including certification as a cruising instructor by the Royal Yacht Association. He is fluent in both Greek and English, making him an effective communicator and able to easily connect with our diverse range of guests. Tilemachos has also completed numerous yacht deliveries, honing his navigation skills and ensuring a smooth and safe experience on board. Above all, Tilemachos is dedicated to showcasing the warmth, friendliness and rich cultural heritage of Greece. With his expertise and commitment to customer service, you can rest assured that your time on board Crazy Horse will be nothing short of extraordinary.
Chef: Vasilis Axiotis
Vasilis Axiotis is a skilled chef with extensive experience in the culinary world. He was born in Greece in 1990 and completed his chef schooling in 2013. He went on to study baking and pastry from 2013 to 2015, expanding his knowledge and expertise in the culinary arts. Vasilis has completed additional courses in gastronomy, including "Modern cuisine", Greek creative cuisine, and food and safety management. He has worked at top gastronomic restaurants and has spent the past two seasons working on yachts, where he has honed his skills at sea. As a chef, Vasilis is extremely attentive to his guests' needs and is always looking for ways to please them with his dishes. He prefers a fusion cuisine that combines fresh local produce with innovative cooking techniques, resulting in a unique culinary experience for those who are fortunate enough to taste his creations. Vasilis speaks both Greek and English fluently, making him an asset to any crew that he works with. He is a team player, always willing to lend a hand where needed, and is known for his positive attitude and strong work ethic.
Previous yacht: M/S Arktos, Above and Beyond.
Chief Stewardess: Margarita Biba
Margarita Biba is an experienced chief stewardess in the yachting industry, having worked on various yachts since 2008. She is highly dedicated and has an impeccable attention to detail, always striving to meet the needs and requests of her guests on board. With a very positive attitude, she sets herself the ultimate goal of ensuring guests have a comfortable and enjoyable stay. Margarita is known for her energetic, sociable, communicative, and polite personality, making her a delight to interact with. She takes great pride in creating a warm and welcoming atmosphere onboard, ensuring that every guest feels at home. Margarita is fluent in English and Greek, making her an excellent communicator with both guests and crew members. She knows how to lead a team, ensuring that everyone works together cohesively to provide the best possible service for the yacht's guests. With her experience on these yachts, Margarita is well-prepared to handle any challenge that comes her way and exceed all expectations of the guests aboard.
Previous yachts: M/Y POLUX, M/Y MELI, M/Y AMAPOLA M/Y O'PARI and S/C ABOVE & BEYOND.
Stewardess: Dafni Vrana
Dafni, born in 1993, is from Athens, Greece. She joins the yachting industry from a diverse work background in customer service management at high end restaurants and bars throughout the city of Athens. With a passion for health and a love of the sea, she is excited to bring her positive energy and care for guests onto Crazy Horse. In her free time, Dafni enjoys mechanical and automotive engineering, studying alternative medical therapies, creating and renovating furniture, and playing semi – professional beach volleyball.
Languages: Greek (native), English (fluent), Spanish (basic)
Deckhand: Costas Maras
Costas was born in 1985 and is from Athens, Greece. From a young age he loved the sea and has passionately followed his dreams in the marine industry. After studying as a Commercial Captain in Merchant Navy, he has gone on to work as a professional deckhand and both a commercial diver and dive master on numerous yachts ranging from 35 to 115 metres. Costas holds credentials for STCW/78 (Including proficiency in Security Awareness -April 2018), Powerboat Level 2, IANTD Divemaster, Commercial Captain Certificate (master 1.500gt), AB (able seaman) Diploma Yacht master (200gt), and Advanced (20m) open water free diver. Costas offers exceptional service, and he is eager to introduce guests to the gorgeous waters and beauty of Greece.
Languages: Greek and English
BREAKFAST
Pancakes with crispy bacon fried egg
Cherry tomatoes and cream goat cheese
Fresh juices, smoothies, milk (different types)
Croque madame
Greek yogurt with cereals, fresh fruits & honey
Local jams, tahini and other spreads
Cheese and cold cuts Pancakes, crepes, croissant, porridge & cakes Eggs all types
APPETIZERS
Crispy tortilla watermelon
Jamon Iberico and mint
Grilled beetroots, almond pesto, and Greek yogurtSmoked and Chopped aubergine chili peppers, fresh onions and mint
Smoked and chopped aubergine chili peppers, fresh onions and mint Zucchini, cucumber water, lamb prosciutto and feta
Sirloin tartare/cucumber, ginger/wasabi mayo
Watermelon cherry tomatoes molasses mint and wholegrain bread
Mini brioche with zucchini burgers/mint/feta cheese Yogurt, lime sauce Santorinian fava croutons extra virgin olive oil, caper leave
SALADS
Tabouleh
Coleslaw salad with smoked paprika
Hummus, crispy chickpeas and extra virgin olive oil
Poached fruit salad with dry yogurt
Athenian salad
Couscous salad with grape, basil pesto and burnt feta
Mixed green salad with croutons blueberries and thyme dressing
Green salad, pickled wild mushrooms, peppermint, white balsamic and bee pollen
Cesare's baby gem salad with grilled eggs chicken thigh
Quinoa salad raw broccoli/mango chives thyme pesto
Mashed potatoes with parsley oil, onion and green leaf salad
Caesar salad with baby gems, chicken breast, eggs, parmesan Reggiano, Hazelnuts
Quinoa salad, spinach, ginger, grilled shrimps and white soft cheese cream Inka tomatoes in Greek salad broth sea fennel and caper leaves
Forest salad with poached pear walnut apple vinegar dressing
MAIN COURSE
Stuffed tomatoes porcini mushrooms and wild rice
Grilled chicken leg, with vegetables
Lobster orzo, bisque cloud, tomato powder
Grouper grilled filet, fresh herbs and egg lemon sauce
Short ribs with sugar glaze and boiled baby vegetables
Sea bream ceviche with chilly peppers, chives
Cretan carbonara with apaki and traditional pasta
Shrimp tartare with pickled mussels and crunchy lasagna
Fluffy meatballs fresh mint, lemon gel
Stifado premium beef cuts shallot onions, rosemary in red gravy sauce Fish filets and bloody Mary sauce and patty pans
Tomato burger, basil pesto feta cheese mousse
Slow cooked pancetta with crispy skin potatoes confit and gravy from its broth Beef filets celeriac puree, salt iboga sauce, crispy prosciutto
Grilled octopus, tarama mousse, rusk with ouzo, cappers
Gilt bream fish with roasted vegetable and lemon sauce
Picanha with potatoes puree, hazelnut and wine sauce with demi-glace
Summer ratatouille, smoked eel and grape juice
Dry aged cuts with grille carrots and carrot's puree
DESSERTS
Pavlova
Almond bavarois with forest fruits
Lemon pie, merengue, candy lemon skin
Galaktoboureko / traditional dessert with a twist
Banoffee
Mille feuille with caramelized puff pastry with vanilla ice cream
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%
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.
