ESPERANCE
Accommodates up to 10 Guests in 4 Double-Cabins & 1 twin convertible to double, all en-suite
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X 125HP NANNI | |
| Fuel Consumption: | 40 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 29.6 Feet |
| Draft: | 5.1 Feet |
| Pax: | 10 |
| YearBuilt: | 2024 |
| Builder: | Lagoon |
| Engines: | 2 X 125HP NANNI |
| Flag: | Greek |
| SatTv: | 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: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | Highfield 420 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Nicolas Antonopoulos is an experienced skipper with nearly 10 years in the yachting industry and 15 additional years in customer service roles. He has a proven track record in managing crew, ensuring safety operations, maintaining yachts, and delivering exceptional hospitality services. Nicolas has served as a skipper for various charter and private yachts, including positions in Santorini, Mykonos, and Athens. His extensive background includes roles as a deckhand, steward, and cook, demonstrating his versatility and dedication to providing outstanding experiences for guests and yacht owners. Fluent in English, Greek, and Filipino, Nicolas is equipped with strong communication, leadership, and problem-solving skills, making him an invaluable asset to any yachting team.
Deckhand/Steward - Nikos Kiziroglou
Nikos Kiziroglou, has been immersed in the maritime industry from a young age, growing up in Santorini. Over the past four seasons, he has gained significant experience, including training for the captain's position on both a Beneteau 46 feet monohull and a Lagoon 46 feet catamaran. Nikos has strong skills in dinghy operation, crew management, first aid, and basic mechanical and electrical knowledge. Known for his communication skills, ingenuity, and team spirit, Nikos is dedicated to ensuring the safety and satisfaction of both crew and guests.
Chef - Despoina Plakida
1st DAY
b r e a k f a s t
cayana
with smoked pepper, goat and sheep cheese from Olympus and basil oil
s n a c k
brioche
with fig marmalade, fresh salad, smoked bacon and goat cheese
l u n c h
pastichada
Elassona beef with honey and Nemea wine
or stuffed vegetables with egg & lemon and seasonal salad
d i n n e r
homemade taramas salad with wild seasonal horta
tuna fillet with fish jus, pea purée and charred artichoke
or beet fillet with vegetabvegetable jus, pea purée and charred artichoke
d r i n k
virgin cocktails with cucumber and lime
d e s s e r t
deconstructed kataifi with vanilla and sake
2nd DAY
b r e a k f a s t
frutalia omelette from Andros with sausage with leek
s n a c k
hortopita with seasonal horta
l u n c h
chickpea stew with marinated anchovy
d i n n e r
leafy greens with cranberry, walnut, pear and apple cider vinegar dressing
carpaccio with fresh fish of the day
orzo with octopus
or trahanoto with xynomyzithra
d e s s e r t
melitini from Santorini with cucumber sorbet and mint
3rd DAY
b r e a k f a s t
scrambled eggs with fig, cherry tomato confit and pistachio from Aegina
s n a c k
cheese and cold cuts platter
l u n c h
macarounes from Karpathos
d i n n e r
shrimp with garlic confit
athenian salad
risotto with wild horta & calamari
or vegan fricassee with morchella mushrooms
d r i n k
wild horta tea
d e s s e r t
mandolato nougat
with pistachio sorbet
4th DAY
b r e a k f a s t
citrus cake porridge with caramelized or non caramelized fruit
s n a c k
avocado toast
l u n c h
seafood and shellfish plateau
wheat salad with tomato, cucumber and pickled onion
d i n n e r
fava with echalot pickle salad with cherry tomatoes, goat cheese and caviar
pork braisée with tahini purée
or artichoke braisée with tahini purée
d e s s e r t
handmade pasteli with lemon sorbet and salted caramel
5th DAY
b r e a k f a s t
poke bowl
s n a c k
power smoothie with almond milk, apple, banana, honey and tahini
l u n c h
Kerkyrean bourdeto
d i n n e r
grilled vegetables salad with fennel and baby gem
risotto with wild mushrooms with greek black truffle
d e s s e r t
sweet preserve of black chanterelle with vanilla sorbet in pie crust
6th DAY
b r e a k f a s t
chinese omelette with seasonal vegetables
s n a c k
ceviche fish of the day with tiger melon, chili and dill
l u n c h
fresh linguini with tiger shrimp and tomato sauce or vegetarian fresh linguini with beet and onion sauce
d i n n e r
handmade herring salad
salad with tomato, cucumber, and mint octopus stew with seafood jus
or okra stew with smoked vegetables
d e s s e r t
apple pie crust with orange crumble and caramel sorbet
7th DAY
b r e a k f a s t
shakshuka middle eastern eggs with tomato and Grevena goat cheese
s n a c k
bao ban with handmade pastrame, fresh onion, cabbage and carrot
l u n c h
Aigialeia bourdeto with zucchini flower
d i n n e r
vegeterian fricassee lentil salad with avocado, walnut and xynomyzithra
lamp chops with lamb jus, smoked carrot and glazed broccoli
or velvet carrot soup with vegetable jus, celery root fillet and broccoli
d e s s e r t
tiramisu with salt blossom and ginger
High Season (July - August): euro 31.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 27.200 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 22.000 per week plus expenses (VAT 13% & APA 25%)
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.
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
- : 29.6 Feet
- : 5.1 Feet
- : 10
- : 2024
- : Lagoon
- : 8
- : 10
- : 2 X 125HP NANNI
- : Yes
- : Yacht offers Rendezvous Diving only
- : Nicolas Antonopoulos
- : Greek
- : No
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | - |
| Heads: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X 125HP NANNI | |
| Fuel Consumption: | 40 |
| Cruising Speed: | 8 |
| Max Speed: | 10US 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: | Yes |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | 960 L |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | Highfield 420 |
| Dinghy # pax: | Honda 60hp |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Nicolas Antonopoulos is an experienced skipper with nearly 10 years in the yachting industry and 15 additional years in customer service roles. He has a proven track record in managing crew, ensuring safety operations, maintaining yachts, and delivering exceptional hospitality services. Nicolas has served as a skipper for various charter and private yachts, including positions in Santorini, Mykonos, and Athens. His extensive background includes roles as a deckhand, steward, and cook, demonstrating his versatility and dedication to providing outstanding experiences for guests and yacht owners. Fluent in English, Greek, and Filipino, Nicolas is equipped with strong communication, leadership, and problem-solving skills, making him an invaluable asset to any yachting team.
Deckhand/Steward - Nikos Kiziroglou
Nikos Kiziroglou, has been immersed in the maritime industry from a young age, growing up in Santorini. Over the past four seasons, he has gained significant experience, including training for the captain's position on both a Beneteau 46 feet monohull and a Lagoon 46 feet catamaran. Nikos has strong skills in dinghy operation, crew management, first aid, and basic mechanical and electrical knowledge. Known for his communication skills, ingenuity, and team spirit, Nikos is dedicated to ensuring the safety and satisfaction of both crew and guests.
Chef - Despoina Plakida
1st DAY
b r e a k f a s t
cayana
with smoked pepper, goat and sheep cheese from Olympus and basil oil
s n a c k
brioche
with fig marmalade, fresh salad, smoked bacon and goat cheese
l u n c h
pastichada
Elassona beef with honey and Nemea wine
or stuffed vegetables with egg & lemon and seasonal salad
d i n n e r
homemade taramas salad with wild seasonal horta
tuna fillet with fish jus, pea purée and charred artichoke
or beet fillet with vegetabvegetable jus, pea purée and charred artichoke
d r i n k
virgin cocktails with cucumber and lime
d e s s e r t
deconstructed kataifi with vanilla and sake
2nd DAY
b r e a k f a s t
frutalia omelette from Andros with sausage with leek
s n a c k
hortopita with seasonal horta
l u n c h
chickpea stew with marinated anchovy
d i n n e r
leafy greens with cranberry, walnut, pear and apple cider vinegar dressing
carpaccio with fresh fish of the day
orzo with octopus
or trahanoto with xynomyzithra
d e s s e r t
melitini from Santorini with cucumber sorbet and mint
3rd DAY
b r e a k f a s t
scrambled eggs with fig, cherry tomato confit and pistachio from Aegina
s n a c k
cheese and cold cuts platter
l u n c h
macarounes from Karpathos
d i n n e r
shrimp with garlic confit
athenian salad
risotto with wild horta & calamari
or vegan fricassee with morchella mushrooms
d r i n k
wild horta tea
d e s s e r t
mandolato nougat
with pistachio sorbet
4th DAY
b r e a k f a s t
citrus cake porridge with caramelized or non caramelized fruit
s n a c k
avocado toast
l u n c h
seafood and shellfish plateau
wheat salad with tomato, cucumber and pickled onion
d i n n e r
fava with echalot pickle salad with cherry tomatoes, goat cheese and caviar
pork braisée with tahini purée
or artichoke braisée with tahini purée
d e s s e r t
handmade pasteli with lemon sorbet and salted caramel
5th DAY
b r e a k f a s t
poke bowl
s n a c k
power smoothie with almond milk, apple, banana, honey and tahini
l u n c h
Kerkyrean bourdeto
d i n n e r
grilled vegetables salad with fennel and baby gem
risotto with wild mushrooms with greek black truffle
d e s s e r t
sweet preserve of black chanterelle with vanilla sorbet in pie crust
6th DAY
b r e a k f a s t
chinese omelette with seasonal vegetables
s n a c k
ceviche fish of the day with tiger melon, chili and dill
l u n c h
fresh linguini with tiger shrimp and tomato sauce or vegetarian fresh linguini with beet and onion sauce
d i n n e r
handmade herring salad
salad with tomato, cucumber, and mint octopus stew with seafood jus
or okra stew with smoked vegetables
d e s s e r t
apple pie crust with orange crumble and caramel sorbet
7th DAY
b r e a k f a s t
shakshuka middle eastern eggs with tomato and Grevena goat cheese
s n a c k
bao ban with handmade pastrame, fresh onion, cabbage and carrot
l u n c h
Aigialeia bourdeto with zucchini flower
d i n n e r
vegeterian fricassee lentil salad with avocado, walnut and xynomyzithra
lamp chops with lamb jus, smoked carrot and glazed broccoli
or velvet carrot soup with vegetable jus, celery root fillet and broccoli
d e s s e r t
tiramisu with salt blossom and ginger
High Season (July - August): euro 31.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 27.200 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 22.000 per week plus expenses (VAT 13% & APA 25%)
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.
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.
