LUCKY CLOVER
Lucky Clover is a Lagoon 52 which combines noble and luxurious materials, with soft shades for a harmonious interior. Continuous horizontal and fluent lines give the interior open and generous spaces. Continuity between exterior and interior life with a slender exterior design for a boat with a strong character. With all the action happening on a big flybridge, one flight upstairs from the passenger cockpit and far above the water. Passengers who prefer to enjoy the ride quietly or converse with others can lounge in the cockpit below or sit sunning on the bows as the dolphins arc past. Lucky Clover accommodates 12 guests in 5 double cabins and one cabin with bunk beds all with private bathrooms. She is an ideal yacht for causing the Greek islands.
2 Queen bed cabins (located in the front - 1,60 x 2,05 m)
3 double bed cabins (located in the aft and middle starboard - 1,50 x 2,05 m)
1 cabin with up and down bunk beds (2 x 0,85 / 2,00 m)
All with ensuite bathroom
Crew sleeps in separate compartments
Accommodations | |
---|---|
Cabins: | 6 |
Queen: | 2 |
Single Cabins: | 1 |
Showers: | 6 |
Electric Heads: | 6 |
Engine Details | |
---|---|
2X80HP YANMAR 4JH4TCE / 1 X ONAN 19.5 KVA 1 X ONAN 11 KVA | |
Fuel Consumption: | 25 |
Cruising Speed: | 8 |
Max Speed: | 9US Gall/Hr |
Details | |
---|---|
Type: | Cat |
Beam: | 28.3 Feet |
Draft: | 4.11 Feet |
Pax: | 12 |
YearBuilt: | 2016 |
Builder: | Lagoon |
Engines: | 2X80HP YANMAR 4JH4TCE / 1 X ONAN 19.5 KVA 1 X ONAN 11 KVA |
Flag: | GREEK |
SatTv: | Yes |
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: | WIFI 10 GB Free of charge TV Furniture with electric lift in saloon & 32' LCD TV TV Antenna Blu Ray Dvd Player Fusion Radio CD / USB Player & loudspeakers in saloon, cockpit, fly bridge B & G Sonic hub Wi-Fi B&G Module with internet connection |
Camcorder: | - |
Books: | - |
Board Games: | - |
Deck Shower: | Yes |
Water Maker: | 300 ltr/h |
Special Diets: | Yes |
Kosher: | No |
BBQ: | - |
Minimum Age: | - |
Inverter: | - |
Voltages: | - |
Water Maker: | 300 ltr/h |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Hairdryers: | Yes |
Guests Smokes: | - |
Crew Smokes: | No |
Pets Aboard: | No |
Hammock: | - |
Water Sports | |
---|---|
Dinghy size: | 3.90m Highfield aluminium |
Dinghy hp: | 60 |
Water Skis Adult: | Yes |
Water Skis Kids: | Yes |
Jet Skis: | - |
Kneeboard: | - |
Windsurfer: | - |
Snorkel Gear: | Yes |
Tube: | No |
Scurfer: | - |
Wake Board: | Yes |
Kayaks 1 Pax: | No |
Kayaks (2 Pax): | Yes |
Floating Mats: | Yes |
Swim Platform: | - |
Boarding Ladder (Loc/Type): | - |
Sailing Dinghy: | - |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | - |
Captain Nikos is a seasoned maritime professional with a strong foundation in both technical expertise and leadership. His journey in the yachting industry began in 2004 with the launch of his own yacht cleaning company. His passion for sailing grew through his years as a technical base manager for various yacht companies until 2016, when he transitioned to a full-time captain. Since then, he has logged countless nautical miles on a wide range of vessels, handling both charter trips and yacht deliveries.
Known for his exceptional organizational skills and steady demeanor under pressure, Captain Nikos ensures smooth and safe sailing experiences in all conditions. His deep respect for the sea is matched by his commitment to safety, teamwork, and guest satisfaction. With his extensive sailing background and solid technical knowledge, he is a reliable and capable leader on board. Captain Nikos speaks Greek, English, and French, and is enthusiastic to be at the helm of Lucky Clover for the upcoming summer season.
Chef: Alexandros Kentros
Chef Alexandros is a talented culinary professional with a passion for creating exceptional dining experiences. Graduating from Le-Monde Culinary School in 2019, Alexandros has honed his skills over the years in various prestigious restaurants since 2018. Fluent in both Greek and English, he brings a global touch to his cuisine while maintaining a strong connection to his Mediterranean roots. His dedication to the art of cooking is reflected in his ability to combine traditional flavors with innovative techniques, ensuring every dish is a memorable experience for guests. Now aboard the Lucky Clover, Chef Alexandros continues to delight with his creative, seasonal menus that showcase his diverse training and commitment to excellence.
Deck/Stew: George Siorovigkas
George, born in 1999, is a hardworking individual aboard the Lucky Clover, joining the crew as deckhand/stew for his first time on board. Prior to joining a yacht, he worked as a waiter since 2018, honing his skills in customer service and teamwork. Fluent in both Greek and English, George’s communication abilities help him connect effortlessly with both crew and guests. His positive attitude, combined with his strong work ethic, makes him a reliable and adaptable member of the team, eager to learn the ropes of the yachting industry while contributing to the smooth operation of the vessel. Although new to the role, his previous experience in hospitality ensures he’s ready to assist with both deck and interior duties, always with a smile and a willingness to help.













































































































































































































































































HIGH SEASON (July - August): EURO 24000
MID SEASON (June & September): EURO 22000
LOW SEASON (October - May): EURO 18500
Plus all expenses (V.A.T. 12% & APA 25%, for 12 PAX 30%)
PLEASE NOTE: If 12 guests on board APA of 30% is required
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 relocation fee.
Relocation Fees:
Yachts up to 52 ft: Cyclades (1000 EUR) *
*Please note due to logistics, charters with embarkation/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
- : 28.3 Feet
- : 4.11 Feet
- : 12
- : 2016
- : Lagoon
- : 8
- : 9
- : 2X80HP YANMAR 4JH4TCE / 1 X ONAN 19.5 KVA 1 X ONAN 11 KVA
- : Yes
- : Yacht offers Rendezvous Diving only
- : Nikos Karalis
- : GREEK
- : Yes
Accommodations | |
---|---|
Cabins: | 6 |
Queen: | 2 |
Single Cabins: | 1 |
Showers: | 6 |
Wash Basins: | 6 |
Heads: | - |
Electric Heads: | 6 |
Engine Details | |
---|---|
2X80HP YANMAR 4JH4TCE / 1 X ONAN 19.5 KVA 1 X ONAN 11 KVA | |
Fuel Consumption: | 25 |
Cruising Speed: | 8 |
Max Speed: | 9US 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: | WIFI 10 GB Free of charge TV Furniture with electric lift in saloon & 32' LCD TV TV Antenna Blu Ray Dvd Player Fusion Radio CD / USB Player & loudspeakers in saloon, cockpit, fly bridge B & G Sonic hub Wi-Fi B&G Module with internet connection |
# of Videos: | - |
# DVDs/Movies: | - |
# CD's: | - |
Camcorder: | - |
Books: | - |
Board Games: | - |
Sun Awning: | - |
Deck Shower: | Yes |
Bimini: | Yes |
Water Maker: | 300 ltr/h |
Special Diets: | Yes |
Kosher: | No |
BBQ: | - |
# Dine In: | - |
Minimum Age: | - |
Generator: | 1 X ONAN 19.5 KVA 1 X 11 ONAN |
Inverter: | - |
Voltages: | - |
Water Maker: | 300 ltr/h |
Water Cap: | 4X240 L |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Gay Charters: | Yes |
Nude: | Yes |
Hairdryers: | Yes |
# Port Hatches: | - |
Guests Smokes: | - |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | - |
Children Ok: | Yes |
Hammock: | - |
Windscoops: | - |
Water Sports | |
---|---|
Dinghy size: | 3.90m Highfield aluminium |
Dinghy hp: | 60 |
Dinghy # pax: | 4-5 |
Water Skis Adult: | Yes |
Water Skis Kids: | Yes |
Jet Skis: | - |
Wave Runners: | - |
Kneeboard: | - |
Windsurfer: | - |
Snorkel Gear: | Yes |
Tube: | No |
Scurfer: | - |
Wake Board: | Yes |
Kayaks 1 Pax: | No |
Kayaks (2 Pax): | Yes |
Floating Mats: | Yes |
Swim Platform: | - |
Boarding Ladder (Loc/Type): | - |
Sailing Dinghy: | - |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | - |
Captain Nikos is a seasoned maritime professional with a strong foundation in both technical expertise and leadership. His journey in the yachting industry began in 2004 with the launch of his own yacht cleaning company. His passion for sailing grew through his years as a technical base manager for various yacht companies until 2016, when he transitioned to a full-time captain. Since then, he has logged countless nautical miles on a wide range of vessels, handling both charter trips and yacht deliveries.
Known for his exceptional organizational skills and steady demeanor under pressure, Captain Nikos ensures smooth and safe sailing experiences in all conditions. His deep respect for the sea is matched by his commitment to safety, teamwork, and guest satisfaction. With his extensive sailing background and solid technical knowledge, he is a reliable and capable leader on board. Captain Nikos speaks Greek, English, and French, and is enthusiastic to be at the helm of Lucky Clover for the upcoming summer season.
Chef: Alexandros Kentros
Chef Alexandros is a talented culinary professional with a passion for creating exceptional dining experiences. Graduating from Le-Monde Culinary School in 2019, Alexandros has honed his skills over the years in various prestigious restaurants since 2018. Fluent in both Greek and English, he brings a global touch to his cuisine while maintaining a strong connection to his Mediterranean roots. His dedication to the art of cooking is reflected in his ability to combine traditional flavors with innovative techniques, ensuring every dish is a memorable experience for guests. Now aboard the Lucky Clover, Chef Alexandros continues to delight with his creative, seasonal menus that showcase his diverse training and commitment to excellence.
Deck/Stew: George Siorovigkas
George, born in 1999, is a hardworking individual aboard the Lucky Clover, joining the crew as deckhand/stew for his first time on board. Prior to joining a yacht, he worked as a waiter since 2018, honing his skills in customer service and teamwork. Fluent in both Greek and English, George’s communication abilities help him connect effortlessly with both crew and guests. His positive attitude, combined with his strong work ethic, makes him a reliable and adaptable member of the team, eager to learn the ropes of the yachting industry while contributing to the smooth operation of the vessel. Although new to the role, his previous experience in hospitality ensures he’s ready to assist with both deck and interior duties, always with a smile and a willingness to help.
Breakfast
Savory options:
1. Cheese pie
2. Sesame bagel from Thessaloniki
3. Omelette with feta, tomato, and bell pepper
4. Spinach pie
5. Fried eggs with bacon
6. Greek salad
7. Fried potatoes
8. Ham and cheese sandwich
Sweet options:
1. Baklava
2. Galaktoboureko
3. Crepe with chocolate and fruits
4. Yogurt with honey and walnuts
5. Butter cookies
6. Chocolate cake
7. Jam with fresh bread
8. Fruit tart
9. Chocolate croissant
10. Croissant with jam
11. Almond croissant
12. Croissant with feta and ham
13. Custard cream croissant
Jams:
1. Strawberry jam
2. Apricot jam
3. Peach jam
4. Cherry jam
5. Fig jam
6. Orange marmalade
Honey:
1. Thyme honey
2. Chestnut honey
3. Pine honey
4. Clover honey
5. Honey with walnuts
Spoon sweets:
1. Orange spoon sweet
2. Quince spoon sweet
3. Cherry spoon sweet
4. Watermelon spoon sweet
5. Fig spoon sweet
6. Grape spoon sweet
Cereals:
1. Colyvo with nuts
2. Oats with fruit and honey
3. Cornflakes with milk and fruit
4. Granola with yogurt and nuts
5. Semolina porridge with berries
Juices:
1. Fresh orange juice
2. Fresh apple-carrot juice
3. Fresh strawberry-banana juice
4. Fresh peach juice
5. Fresh grapefruit juice
6. Juice with green apple and celery
Drinks:
1. Filter coffee or espresso
2. Fresh orange juice
3. Milk with honey
4. Herbal tea
Day 1
Lunch Appetizer:
Feta cheese croquettes with sesame and grape molasses
Main Course: Tuna tataki, fava purée with caramelized onions, rocket salad
Dinner Appetizer:
Bruschetta with roasted figs, prosciutto & fresh anthotyro cheese
Main Course: Lamb skewers with miso, tarama purée, beetroot chips
Day 2
Lunch Appetizer:
Baby cuttlefish in their ink with sweet onion confit
Main Course: Tempura shrimp, lentil salad with pomegranate & black garlic
Dinner Appetizer:
Parmesan crisps with fresh mint
Main Course: Squid ink risotto, whipped feta foam, microgreens
Day 3
Lunch Appetizer:
Grilled halloumi with peach chutney
Main Course: Sous vide chicken with pistachio crust, orange couscous
Dinner Appetizer:
Beetroot carpaccio with truffle olive oil
Main Course: Beetroot tartare, mushroom kritharoto
Day 4
Lunch Appetizer:
Trahana croquettes with feta cream
Main Course: Beef with Vinsanto sauce, parsnip purée, dried plum
Dinner Appetizer:
Sautéed sweetbreads with mushrooms and Mavrodaphne wine
Main Course: Langoustines with fava cream, beetroot, carrot purée
Day 5
Lunch Appetizer:
Mini cabbage rolls with vegan avgolemono sauce
Main Course: Yuzu-flavored meatballs in beef broth
Dinner Appetizer:
Eggplant millefeuille with Naxos graviera cheese
Main Course: Trahana tart with seasonal vegetables, yogurt sauce
Day 6
Lunch Appetizer:
Smoked octopus with white fava and pickled rock samphire
Main Course: Fish of the day en papillote with julienned vegetables
Dinner Appetizer:
Seafood orzo in aromatic broth
Main Course: Mizithra ravioli with caramelized cherry tomatoes and bottarga
Day 7
Lunch Appetizer:
Savory tartine with eggplant salad, smoked feta, and pomegranate
Main Course: “Deconstructed” moussaka
Dinner Appetizer:
Mini tacos with sea bass ceviche, chili & cucumber
Main Course: Sea bass tartare with fennel sorbet
Sweets:
1. Lemon mousse with yogurt & biscuits
2. Frozen grapes dipped in chocolate
3. No-bake cheesecake in a jar
4. Coconut & date energy balls
5. Fruit sorbet without ice cream maker
6. Caramelized bananas with honey & cinnamon
7. 2-ingredient banana & peanut butter ice cream
8. Mini fruit tarts with yogurt cream
9. Easy cinnamon rolls with dough and honey
10. Chocolate biscuit log (mosaic cake)
11. Grilled peaches with yogurt & honey
12. Tahini & cocoa truffles
13. Pineapple cream with jelly & yogurt
14. Fruit salad with mint & lime
15. Oat bars with nuts & chocolate













































































































































































































































































HIGH SEASON (July - August): EURO 24000
MID SEASON (June & September): EURO 22000
LOW SEASON (October - May): EURO 18500
Plus all expenses (V.A.T. 12% & APA 25%, for 12 PAX 30%)
PLEASE NOTE: If 12 guests on board APA of 30% is required
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 relocation fee.
Relocation Fees:
Yachts up to 52 ft: Cyclades (1000 EUR) *
*Please note due to logistics, charters with embarkation/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.