FLO

€14,000 - €18,000 / WEEK

four queen bed cabins all with private bathrooms plus an additional twin cabin with up and down bunks

BUILT/REFIT
YEAR
2018
YACHT
LENGTH
52 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
3
CHARGES
FROM
€14,000
Accommodations
Cabins: 5
Queen: -
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
2 x 80HP Yanmar Generators ONAN 19.5KW / 11 KW
Fuel Consumption: 20
Cruising Speed: 9
Max Speed: 10US Gall/Hr
Details
Type: Cat
Beam: 28.2 Feet
Draft: 4.9 Feet
Pax: 10
YearBuilt: 2018
Builder: Lagoon
Engines: 2 x 80HP Yanmar Generators ONAN 19.5KW / 11 KW
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: -
Deck Shower: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: -
Minimum Age: -
Inverter: Yes
Voltages: -
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: On deck
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: T/T Brig
Dinghy hp: 50
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: 2
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): Stern/Hydraulic
Sailing Dinghy: -
Beach Games: No
Fishing Gear: No
Gear Type: -
Rods: -
Captain
Christos Spanos
Nation: Greek
Born: 1990
Languages: English, Greek
Chef
Dimitris Tzinakis
Nation: Greek
Born: 1991
License: Etoile by Les Chef, Meat Handling
Captain: Christos Spanos
Christos was born in 1990 and is a father of 2 from Thessaloniki in the north of Greece. After spending 8 years working as an engineer, his love of the islands and sea, led him into hospitality and the yachting world.

Starting in 2015, Christos began increasing his sailing knowledge and experience by joining GLM Santorini Sailing company as a crew member on daily charters, also worked on a trimaran Orma 60 as deckhand, where he gained most of his experience in sailing. After a few seasons, he began as a skipper for weekly monohull charters in Naxos. In 2019, he was back in Santorini working as a skipper for catamaran day charters.

He’s excited to be joining Flo and showing guests the gorgeous islands and hidden gems of Greece!

Chef Dimitris Tsinakis
Dimitris was born in 1991 and is from Alimos, Greece just along the coast in Athens. Passionate about food, he immediately pursued his culinary degree at Etoile by Les Chefs. While working, he has continued to study earning certificates through various seminars. He holds a certificate in meat handling and has attended seminars in the essence of Japanese and Nikkei cuisine, a Sommelier Sake seminar, technics on modern creative cuisine, and a pasta and pizza seminar.

After 10 years as a dedicated and professional chef in fine restaurants and bistros, he has combined his love of food with his adventurous side. With his interest in traveling and water sports, joining the crew of Flo was the perfect fit. Back on land, Dimitris also enjoys motocross and video editing along with many other interesting endeavors. He is eager to welcome you onboard and create exciting dishes that will top off a fantastic charter experience.

Languages: Greek and English (fluent)

Deckhand/ Stew: TBA



Breakfast

Coffee & Tea and Fresh  juices

Bread & toasts and croissants

milk and yogurt

Cereals

Cold cuts

Cheese and spreads

Vegetables

Sausages, bacon

Eggs all types – (fried, scrabbled, boiled, poached)

Honey, fresh fruits & local jams and butter

Pancakes

Day 1

Lunch

Beef tataki

ponzu, chili peppers

Caprese salad

sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil

Risotto with wild mushrooms and truffle

Dinner

Talagani

grilled cheese with grape sauce

Greek salad

tomatoes, cucumbers, onion, feta cheese, olives, peppers, oregano, and olive oil

Gemista

stuffed tomatoes and peppers with rice and herbs

Day 2

Lunch

Causa

potato croquet with smoked chicken, spicy mayo and parmesan cheese

Corn salad

cherry tomato, avocado, mango, fresh fined chopped coriander, lime juice

Chicken seasoned with sesame and rice with herbs

Dinner

Ceviche

Seabass and leche de Tigre

Quinoa salad

peppers from Florina, coriander, corn, mango, and lime

Rib eye with potato crème and vegetables

Day 3

Lunch

Stuffed Kantaifi rolls

shrimps, prosciutto, tomato chutney, and spearmint

Mesclun salad

pomegranate, goji berries smoked Greek cheese, cherry tomatoes, pistachio Aiginis and citrus dressing

Grilled Fillet fish with carrot puree and fresh herbs

Dinner

Feta in phyllo with honey and sesame

Dakos salad

rusks, olive oil, tomato, and crumbled cheese, traditionally this cheese is Cretan mitzithra (or feta)

Sioufixta (Cretan pasta) with chοpped beef and gravy sauce (thickened beef sauce)

Day 4

Lunch

Bao buns

smoked chicken, kimchi mayo, pickled cucumber, and parmesan cheese

Beetroot salad

orange fillets,  pickled onions, radish, fresh onion, sevre cheese, pistachio powder, and citrus dressing

 

Ramen Soup

pork, noodles, fresh onion, mushrooms, and boiled egg

Dinner

Greek appetizers platter

fava, ntolma, grilled vegetables, various Greek cheese, and olives

Lentil salad

herbs, cherry tomatoes, carrots, fennel, manouri cheese, and fresh oregano

Pastitsio

baked pasta with ground meat and béchamel sauce

Day 5

Lunch

Steamed mussels

with Greek traditional sauce based on Ouzo

Shrimp salad

baby spinach, baby rocket, fennel, radish, roasted pine nuts, fresh onion, and balsamic dressing

 

Seabream with celery root puree

Dinner

Stuffed Ravioli

prosciutto with aromatic cream cheese, fresh herbs and balsamic dressing

Mediterranean salad

lettuce, tomato, cucumber, olives, feta cheese, and basil oil

Lobster pasta

Day 6

Lunch

Onion soup

button truffle mayo on breadsticks

Mixed greens

smoked goat cheese, caramelized walnuts, cherry tomato, and pomegranate dressing

Beef tagliata with vegetables

Dinner

Shrimp Saganaki

Greek appetizer with tomato sauce Ouzo and feta

Mesclun salad

blueberries, apple, orange fillet, caramelized onions, fresh onion, and citrus dressing

Grilled marinated salmon with yogurt cream and grilled vegetables

Day 7

Lunch

Tiraditos

sashimi, infused soy sauce and herbs

Potato salad

mayo, dried and fresh onions, capers, and radish

Poached fish fillet with steamed vegetables, and light lemon sauce

Dinner

Greek platter

tzatziki, French fries, pita bread, etc.

Greek horta (weed)

Traditional salad with lemon and extra virgin olive oil

Mousaka

minced beef meat, eggplants, potato, bechamel, and tomato sauce

Desserts

Chocolate pie

Orange pie

Fruits with Yoghurt, thyme honey, and cinnamon

Ravani

Chocolate salami

Spicy chocolate soufflé

Greek Halva

Baklava

 Kantaifi

June 10, 2019
Nick
13/07/2020
July 13, 2020
03/08/2020
charter
13/08/2020
charter
September 10, 2020
charter
September 2020
Michal - Talia - Ron
Rates are Plus Expenses
2021 Rates

High Season: Euro 18000 per week (July - August)
Mid Season: Euro 16000 per week (June and Sept)
Low Season: EURO 14000 (October - May)
Plus all expenses (V.A.T. 12% & 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
  • : 28.2 Feet
  • : 4.9 Feet
  • : 10
  • : 2018
  • : Lagoon
  • : 9
  • : 10
  • : 2 x 80HP Yanmar Generators ONAN 19.5KW / 11 KW
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Christos Spanos
  • : Greek
Accommodations
Cabins: 5
Queen: -
Single Cabins: 1
Showers: 5
Wash Basins: 5
Heads: -
Electric Heads: 5
Engine Details
2 x 80HP Yanmar Generators ONAN 19.5KW / 11 KW
Fuel Consumption: 20
Cruising Speed: 9
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: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: -
# Dine In: Yes
Minimum Age: -
Generator: Yes
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: On deck
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: T/T Brig
Dinghy hp: 50
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: 2
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): Stern/Hydraulic
Sailing Dinghy: -
Beach Games: No
Fishing Gear: No
Gear Type: -
Rods: -
Captain
Christos Spanos
Nation: Greek
Born: 1990
Languages: English, Greek
Chef
Dimitris Tzinakis
Nation: Greek
Born: 1991
License: Etoile by Les Chef, Meat Handling
Captain: Christos Spanos
Christos was born in 1990 and is a father of 2 from Thessaloniki in the north of Greece. After spending 8 years working as an engineer, his love of the islands and sea, led him into hospitality and the yachting world.

Starting in 2015, Christos began increasing his sailing knowledge and experience by joining GLM Santorini Sailing company as a crew member on daily charters, also worked on a trimaran Orma 60 as deckhand, where he gained most of his experience in sailing. After a few seasons, he began as a skipper for weekly monohull charters in Naxos. In 2019, he was back in Santorini working as a skipper for catamaran day charters.

He’s excited to be joining Flo and showing guests the gorgeous islands and hidden gems of Greece!

Chef Dimitris Tsinakis
Dimitris was born in 1991 and is from Alimos, Greece just along the coast in Athens. Passionate about food, he immediately pursued his culinary degree at Etoile by Les Chefs. While working, he has continued to study earning certificates through various seminars. He holds a certificate in meat handling and has attended seminars in the essence of Japanese and Nikkei cuisine, a Sommelier Sake seminar, technics on modern creative cuisine, and a pasta and pizza seminar.

After 10 years as a dedicated and professional chef in fine restaurants and bistros, he has combined his love of food with his adventurous side. With his interest in traveling and water sports, joining the crew of Flo was the perfect fit. Back on land, Dimitris also enjoys motocross and video editing along with many other interesting endeavors. He is eager to welcome you onboard and create exciting dishes that will top off a fantastic charter experience.

Languages: Greek and English (fluent)

Deckhand/ Stew: TBA



Breakfast

Coffee & Tea and Fresh  juices

Bread & toasts and croissants

milk and yogurt

Cereals

Cold cuts

Cheese and spreads

Vegetables

Sausages, bacon

Eggs all types – (fried, scrabbled, boiled, poached)

Honey, fresh fruits & local jams and butter

Pancakes

Day 1

Lunch

Beef tataki

ponzu, chili peppers

Caprese salad

sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil

Risotto with wild mushrooms and truffle

Dinner

Talagani

grilled cheese with grape sauce

Greek salad

tomatoes, cucumbers, onion, feta cheese, olives, peppers, oregano, and olive oil

Gemista

stuffed tomatoes and peppers with rice and herbs

Day 2

Lunch

Causa

potato croquet with smoked chicken, spicy mayo and parmesan cheese

Corn salad

cherry tomato, avocado, mango, fresh fined chopped coriander, lime juice

Chicken seasoned with sesame and rice with herbs

Dinner

Ceviche

Seabass and leche de Tigre

Quinoa salad

peppers from Florina, coriander, corn, mango, and lime

Rib eye with potato crème and vegetables

Day 3

Lunch

Stuffed Kantaifi rolls

shrimps, prosciutto, tomato chutney, and spearmint

Mesclun salad

pomegranate, goji berries smoked Greek cheese, cherry tomatoes, pistachio Aiginis and citrus dressing

Grilled Fillet fish with carrot puree and fresh herbs

Dinner

Feta in phyllo with honey and sesame

Dakos salad

rusks, olive oil, tomato, and crumbled cheese, traditionally this cheese is Cretan mitzithra (or feta)

Sioufixta (Cretan pasta) with chοpped beef and gravy sauce (thickened beef sauce)

Day 4

Lunch

Bao buns

smoked chicken, kimchi mayo, pickled cucumber, and parmesan cheese

Beetroot salad

orange fillets,  pickled onions, radish, fresh onion, sevre cheese, pistachio powder, and citrus dressing

 

Ramen Soup

pork, noodles, fresh onion, mushrooms, and boiled egg

Dinner

Greek appetizers platter

fava, ntolma, grilled vegetables, various Greek cheese, and olives

Lentil salad

herbs, cherry tomatoes, carrots, fennel, manouri cheese, and fresh oregano

Pastitsio

baked pasta with ground meat and béchamel sauce

Day 5

Lunch

Steamed mussels

with Greek traditional sauce based on Ouzo

Shrimp salad

baby spinach, baby rocket, fennel, radish, roasted pine nuts, fresh onion, and balsamic dressing

 

Seabream with celery root puree

Dinner

Stuffed Ravioli

prosciutto with aromatic cream cheese, fresh herbs and balsamic dressing

Mediterranean salad

lettuce, tomato, cucumber, olives, feta cheese, and basil oil

Lobster pasta

Day 6

Lunch

Onion soup

button truffle mayo on breadsticks

Mixed greens

smoked goat cheese, caramelized walnuts, cherry tomato, and pomegranate dressing

Beef tagliata with vegetables

Dinner

Shrimp Saganaki

Greek appetizer with tomato sauce Ouzo and feta

Mesclun salad

blueberries, apple, orange fillet, caramelized onions, fresh onion, and citrus dressing

Grilled marinated salmon with yogurt cream and grilled vegetables

Day 7

Lunch

Tiraditos

sashimi, infused soy sauce and herbs

Potato salad

mayo, dried and fresh onions, capers, and radish

Poached fish fillet with steamed vegetables, and light lemon sauce

Dinner

Greek platter

tzatziki, French fries, pita bread, etc.

Greek horta (weed)

Traditional salad with lemon and extra virgin olive oil

Mousaka

minced beef meat, eggplants, potato, bechamel, and tomato sauce

Desserts

Chocolate pie

Orange pie

Fruits with Yoghurt, thyme honey, and cinnamon

Ravani

Chocolate salami

Spicy chocolate soufflé

Greek Halva

Baklava

 Kantaifi

June 10, 2019
Nick
13/07/2020
July 13, 2020
03/08/2020
charter
13/08/2020
charter
September 10, 2020
charter
September 2020
Michal - Talia - Ron
Rates are Plus Expenses
2021 Rates

High Season: Euro 18000 per week (July - August)
Mid Season: Euro 16000 per week (June and Sept)
Low Season: EURO 14000 (October - May)
Plus all expenses (V.A.T. 12% & 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.

CONTACT US