IMLADRIS
Imladris – A Luxury Crewed Charter Yacht Experience Aboard the Lagoon 80
Step aboard Imladris, a brand-new Lagoon 80 crewed charter yacht, built by the acclaimed CNB Bordeaux, and discover the pinnacle of luxury sailing. Designed to merge timeless elegance with modern innovation, Imladris offers a seamless yachting experience for those seeking an extraordinary escape on the water.
This stunning catamaran welcomes up to 8 guests in 4 elegantly appointed ensuite cabins, each offering a serene retreat with panoramic ocean views and premium finishes. Her open-plan interior is flooded with natural light, blending indoor refinement with the beauty of the open sea. The spacious flybridge, alfresco dining areas, and expansive lounging decks make Imladris a haven for relaxation and socializing.
Perfectly suited for a crewed Lagoon 80 charter in the Mediterranean or beyond, Imladris is staffed by a professional crew of four, including a world-class chef whose menus are crafted in collaboration with a Michelin-starred culinary advisor. Every meal is an exquisite fusion of local ingredients, global flavors, and artistic presentation.
The charter fee includes a full suite of luxury amenities:
-
Ocean Master Deluxe dinghy with 200HP Honda engine
-
2 Seabobs
-
eFoil
-
Wakeboard & Kneeboard
-
Water skis
-
Towable inflatable toys (sofa + donut)
-
2 inflatable SUPs
-
Snorkeling gear for 8
-
Diving equipment
Imladris isn’t just a yacht—it’s your floating sanctuary, offering barefoot luxury, thrilling water sports, and unforgettable moments under the sun and stars. Contact Wlms Yacht Charters for more details on where Imladris will be based!
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines: 2 x John Deere N5 - 230 HP Standard generator: MASE 17.5 kVA, located in the starboard engine compartment Additional generator : 17.5 kVA genset, portside | |
| Fuel Consumption: | 55 |
| Cruising Speed: | 9 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 36.1 Feet |
| Draft: | 6.3 Feet |
| Pax: | 8 |
| YearBuilt: | 2025 |
| Builder: | Lagoon |
| Engines: | Engines: 2 x John Deere N5 - 230 HP Standard generator: MASE 17.5 kVA, located in the starboard engine compartment Additional generator : 17.5 kVA genset, portside |
| Flag: | German |
| SatTv: | Yes |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Red Sea |
| Summer Area: | W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | WiFi Laptop Starlink + 5G router for better reception |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Pack 2 Inverters - 5kVA 24/230 |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Ocean Master Deluxe |
| Dinghy hp: | 200 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | Yes |
| Windsurfer: | - |
| Snorkel Gear: | 8 |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Hydraulic Aft platform |
| Boarding Ladder (Loc/Type): | Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Chef: Joaquin Saggese is a private chef whose culinary journey spans the globe. He trained in haute cuisine in France, refined his skills in the luxurious Mediterranean setting of Cap Rocat SLH, embraced Japanese innovation at Zuma, and explored the vibrant, bold flavors of Bakan in Mexico. Each experience has shaped his philosophy of cuisine, blending technical excellence with authenticity and a deep understanding of human connection through food. Specializing in holistic nutrition and committed to sustainability, Joaquin crafts dining experiences that are as thoughtful as they are indulgent. On board Imladris, every meal is designed to nourish the body, delight the senses, and create unforgettable moments. For him, cooking is more than a service — it’s a way of life, where true luxury lies in the details and the experiences shared.
Deckhand: TBA
Steward: TBA
Trained in a Michelin-starred kitchen in RoquebruneCap-Martin — a culinary jewel between Monaco and Menton — this chef blends Mediterranean gastronomic tradition with refined Japanese and Mexican touches, creating cuisine that is both balanced and deeply flavorful. With experience in luxury hospitality across Spain, France, and Germany, including Mallorca, Madrid, and the Côte d’Azur, he brings elegance, vitality, and a wellbeing-focused approach to every meal on board. Each service is tailored around seasonal ingredients and personal care, offering guests a refined and nourishing experience at sea.
Breakfast
Spanish omelette
Salted caramel cookies
Croissant with tomato jam
Plum pudding
Fresh salmon toast
Jamón and cherries
Seasonal fruit
Starters
Beetroot cream
Peppers and white fish osouzukuri
Strawberry gazpacho with tiradito and caviar
Aged fish with yuzu hollandaise
Artichokes with Gruyère béchamel
Cherry-shrimp juiced prawns
Main courses
Sautéed carrots
Hake with clam jus
Cauliflower and green pea purée
Variegated scallop
Lamb with mushroom jus
Wild mallard duck with foie gras
Eggplant with cured anchovies
Boletus mushrooms with soft eggs
Garlic sautéed shrimps
Chicken with vegetable jus
Clams in sauce
Txipiron in its ink
Chutoro tuna with citrus
In addition to the suggested dishes, the chef also prepares a variety of rice dishes and fresh sprout salads with pickled accents. The menu may vary depending on the season and the availability of fresh local ingredients.
Desserts
Puff Pastry with Strawberries
Gorgonzola Cheesecake
Chocolate Textures
Classic Apple Pie
Chocolate Brownie with Violet Ice Cream
Strawberry Tatin
Please advice the Chef if the guests on board have a dietary requirements or allergies
HIGH SEASON (Christmas and New Year)
Christmas week: EURO 68000 7 night Min. Charter to end by 27 Dec or 48 hour turn.
New Years week: EURO 68000 7 night Min. Charter to start no earlier than 29 Dec or 48 hour turn. + APA 25% + VAT 14%
24h Cruising Rate: 10.686 EUR + VAT
Half-Day Cruising (1pm-5pm): 6.946 EUR + VAT
Static-In-Port (no navigation): 4.700 EUR + VAT
Evening/Party (from 5pm-11pm): 6.411 EUR + VAT
Static-In-Port/ Over Night (no navigation): 7.587 EUR + VAT
Under 24 hours charters include a selection of beers, fine local wines & spirits, refreshing soft drinks, a variety of premium snacks and freshly prepared meal(s) by a chef!
MID SEASON Season: 15 November 2025 - 15 April 2026 (November to April excluding Christmas and New Year)
Weekly rate EURO 56000 + APA 20% + VAT 14%
24h Cruising Rate: 8.800 EUR + VAT
Half-Day Cruising (1pm-5pm): 5.720 EUR + VAT
Static-In-Port (no navigation): 3.608 EUR + VAT
Evening/Party (from 5pm-11pm): 4.840 EUR + VAT
Static-In-Port/ Over Night (no navigation): 5.588 EUR + VAT
Charters under 24 hours are based on a 10-guests package. Smaller packages for 2 and 5 guests are available at reduced fixed rates
(please inquire, not eligible for last-minute discounts). A surcharge of €100 per person applies from the 11th guest onwards
Last-Minute Escapes Discounts RED SEA
Booking within 48 hours:
- 40% on all charter types
Booking within 7 days:
- 30% on all charter types
Local Booking (Hotels, Resorts, Concierge Partners):
- 20% on all charter type
(Local discount never stacks with last-minute. Only one discount applies, means always the highest one.)
SUMMER 2026 Rates
High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 70000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 55000 per week (rest months)
+ VAT + APA 20%
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.
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
- : 36.1 Feet
- : 6.3 Feet
- : 8
- : 2025
- : Lagoon
- : 9
- : 10
- : Engines: 2 x John Deere N5 - 230 HP Standard generator: MASE 17.5 kVA, located in the starboard engine compartment Additional generator : 17.5 kVA genset, portside
- : Yacht offers Rendezvous Diving only
- : TBA
- : German
- : Yes
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines: 2 x John Deere N5 - 230 HP Standard generator: MASE 17.5 kVA, located in the starboard engine compartment Additional generator : 17.5 kVA genset, portside | |
| Fuel Consumption: | 55 |
| Cruising Speed: | 9 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Red Sea |
| Summer Area: | W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | WiFi Laptop Starlink + 5G router for better reception |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Standard generator: MASE 17.5 |
| Inverter: | Pack 2 Inverters - 5kVA 24/230 |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | 2 x 800 l / 2 x 211 US gal |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Ocean Master Deluxe |
| Dinghy hp: | 200 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | Yes |
| Windsurfer: | - |
| Snorkel Gear: | 8 |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Hydraulic Aft platform |
| Boarding Ladder (Loc/Type): | Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Chef: Joaquin Saggese is a private chef whose culinary journey spans the globe. He trained in haute cuisine in France, refined his skills in the luxurious Mediterranean setting of Cap Rocat SLH, embraced Japanese innovation at Zuma, and explored the vibrant, bold flavors of Bakan in Mexico. Each experience has shaped his philosophy of cuisine, blending technical excellence with authenticity and a deep understanding of human connection through food. Specializing in holistic nutrition and committed to sustainability, Joaquin crafts dining experiences that are as thoughtful as they are indulgent. On board Imladris, every meal is designed to nourish the body, delight the senses, and create unforgettable moments. For him, cooking is more than a service — it’s a way of life, where true luxury lies in the details and the experiences shared.
Deckhand: TBA
Steward: TBA
Trained in a Michelin-starred kitchen in RoquebruneCap-Martin — a culinary jewel between Monaco and Menton — this chef blends Mediterranean gastronomic tradition with refined Japanese and Mexican touches, creating cuisine that is both balanced and deeply flavorful. With experience in luxury hospitality across Spain, France, and Germany, including Mallorca, Madrid, and the Côte d’Azur, he brings elegance, vitality, and a wellbeing-focused approach to every meal on board. Each service is tailored around seasonal ingredients and personal care, offering guests a refined and nourishing experience at sea.
Breakfast
Spanish omelette
Salted caramel cookies
Croissant with tomato jam
Plum pudding
Fresh salmon toast
Jamón and cherries
Seasonal fruit
Starters
Beetroot cream
Peppers and white fish osouzukuri
Strawberry gazpacho with tiradito and caviar
Aged fish with yuzu hollandaise
Artichokes with Gruyère béchamel
Cherry-shrimp juiced prawns
Main courses
Sautéed carrots
Hake with clam jus
Cauliflower and green pea purée
Variegated scallop
Lamb with mushroom jus
Wild mallard duck with foie gras
Eggplant with cured anchovies
Boletus mushrooms with soft eggs
Garlic sautéed shrimps
Chicken with vegetable jus
Clams in sauce
Txipiron in its ink
Chutoro tuna with citrus
In addition to the suggested dishes, the chef also prepares a variety of rice dishes and fresh sprout salads with pickled accents. The menu may vary depending on the season and the availability of fresh local ingredients.
Desserts
Puff Pastry with Strawberries
Gorgonzola Cheesecake
Chocolate Textures
Classic Apple Pie
Chocolate Brownie with Violet Ice Cream
Strawberry Tatin
Please advice the Chef if the guests on board have a dietary requirements or allergies
HIGH SEASON (Christmas and New Year)
Christmas week: EURO 68000 7 night Min. Charter to end by 27 Dec or 48 hour turn.
New Years week: EURO 68000 7 night Min. Charter to start no earlier than 29 Dec or 48 hour turn. + APA 25% + VAT 14%
24h Cruising Rate: 10.686 EUR + VAT
Half-Day Cruising (1pm-5pm): 6.946 EUR + VAT
Static-In-Port (no navigation): 4.700 EUR + VAT
Evening/Party (from 5pm-11pm): 6.411 EUR + VAT
Static-In-Port/ Over Night (no navigation): 7.587 EUR + VAT
Under 24 hours charters include a selection of beers, fine local wines & spirits, refreshing soft drinks, a variety of premium snacks and freshly prepared meal(s) by a chef!
MID SEASON Season: 15 November 2025 - 15 April 2026 (November to April excluding Christmas and New Year)
Weekly rate EURO 56000 + APA 20% + VAT 14%
24h Cruising Rate: 8.800 EUR + VAT
Half-Day Cruising (1pm-5pm): 5.720 EUR + VAT
Static-In-Port (no navigation): 3.608 EUR + VAT
Evening/Party (from 5pm-11pm): 4.840 EUR + VAT
Static-In-Port/ Over Night (no navigation): 5.588 EUR + VAT
Charters under 24 hours are based on a 10-guests package. Smaller packages for 2 and 5 guests are available at reduced fixed rates
(please inquire, not eligible for last-minute discounts). A surcharge of €100 per person applies from the 11th guest onwards
Last-Minute Escapes Discounts RED SEA
Booking within 48 hours:
- 40% on all charter types
Booking within 7 days:
- 30% on all charter types
Local Booking (Hotels, Resorts, Concierge Partners):
- 20% on all charter type
(Local discount never stacks with last-minute. Only one discount applies, means always the highest one.)
SUMMER 2026 Rates
High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 70000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 55000 per week (rest months)
+ VAT + APA 20%
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.
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.
