MADININA

€14,000 - €18,000 / WEEK
Factory Photos Copyright: Nicolas Claris
Factory Photos Copyright: Nicolas Claris
Factory Photos Copyright: Nicolas Claris
Factory Photos Copyright: Nicolas Claris
Factory Photos Copyright: Nicolas Claris
Factory Photos Copyright: Nicolas Claris
Factory Photos Copyright: Nicolas Claris
Factory Photos Copyright: Nicolas Claris
Factory Photos Copyright: Nicolas Claris
Factory Photos Copyright: Nicolas Claris

1 MASTER SUITE, 1 VIP CABIN, 2 QUEEN BED GUEST CABINS, ALL WITH PRIVATE BATHROOMS.
ALL CABINS ARE AIR - CONDITIONED
CREW IN SEPERATE CABINS

BUILT/REFIT
YEAR
2021
YACHT
LENGTH
52 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
2
CHARGES
FROM
€14,000
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
ENGINES 2 x 80 HP (Yanmar 4JH80) ONAN GENSET 17,5Kva 1500rpm 220V / 50Hz + COCOON + MONITORING
Fuel Consumption: 20
Cruising Speed: 8
Max Speed: 10US Gall/Hr
Details
Type: Cat
Beam: 23.80 Feet
Draft: 4.11 Feet
Pax: 8
YearBuilt: 2021
Builder: Lagoon
Engines: ENGINES 2 x 80 HP (Yanmar 4JH80) ONAN GENSET 17,5Kva 1500rpm 220V / 50Hz + COCOON + MONITORING
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
Laptop
Printer
Camcorder: -
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: WATERMAKER
Special Diets: Inq
Kosher: No
BBQ: -
Minimum Age: -
Inverter: INVERTER 12 / 220V - 3000VA
Voltages: 220
Water Maker: WATERMAKER
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: outdoor areas
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Highfield 390 sport
Dinghy hp: 60
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 1
Floating Mats: -
Swim Platform: Hydraulic
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Clement Kallibetsos
Nation: French/Greek
Born: 1982
Languages: English, Greek, French
Hostess/Cook
Vasilina Kouliou
Nation: Greek
Born: 1994
Captain: Clement Kallibetsos
Clement is a young and energetic captain born in 1982. He is of French/Greek origin and therefore can appreciate the different cultures and speak both Greek and French like a native speaker, as well as fluent English. Before joining the industry in 2016, he completed a bachelor’s degree in Chemistry as well as in Music Technology and Acoustic Engineering. After working in these fields as a teacher and sound technician in concerts, he discovered a different passion. He obtained his sailing diploma in 2015, became a diver in 2016 and since then, he was hooked to the sea. Over the years, he has worked as a skipper in charter companies and for private yachts in the Mediterranean and in the Caribbean and could gain sailing experience in different types of yachts, in maintenance and in the life at sea crossing the Atlantic. He has excellent organizational and communication skills, is attentive to his guests on board, and safety-oriented. He is adaptable, reliable and a patient teacher when it comes to sailing and in dealing with his crew. In his spare time he likes diving, rock climbing, kiteboarding, playing the guitar, photography, and cooking.

Hostess/Cook: Vasilina Kouliou
Vasilina was born in 1994 in Greece. She is a creative individual, having studied Art at the School of Visual and Applied Arts in Thessaloniki. She has worked as a screenwriter, costume designer, set designer for TV shows and is familiar with the show business. In 2018 she decided to enrich her life by expanding her horizons and combining her passion for food and the sea. She obtained her sailing diploma and started working as a cook and hostess for different charter companies in Greece. Within only 2 seasons, she has mastered and expanded her cooking skills, has learned all the sailing secrets and is ready to start her new adventure on S/Y Madinina. She is adaptable, hard-working and creative in her cooking. She is a positive person and does her job always with a smile on her face! She specializes in healthy Mediterranean cuisine and loves to learn new cooking techniques and create delicious desserts! When she is not in the kitchen, she loves yoga, rock climbing, booking binding, and singing. She speaks Greek and English.

A LA CARTE MENU

 

BREAKFAST BUFFET

 

Savory

 

Wheat and White bread

Toasted bread with avocado and katiki cheese

Scrambled Eggs, Boiled eggs, omelet Cheese platter

graviera - kefalotiri    kasseri - feta - anthotyro - manouri

 

Meat platter

prosciutto - salami - apaki - syncline - loutza Croissants

 

 Sweet

Fruit platter

melon - watermelon - peaches - apples - cherries etc.

Yogurt

fresh fruit - sour cherry jam - honey and nuts - granola

Croissants

hazelnut praline  - jam

 

STARTERS

Cold tomato soup

Cold almond soup

Green gazpacho

Fish roe salad with saffron and Chios mastic

Spicy cheese dip

Grilled talagani cheese with orange jam

Baked feta with spicy tomato sauce

Grilled peppers stuffed with cheese

Phyllo rolls with katiki, sun-dried tomatoes, and basil

Savory  panna cotta with smoked salmon and herbs

with tomato, basil pesto / xinomizithra, zucchini

Figs with prosciutto in kadaifi

Pleurotus with mustard and rosemary

Eggplant salad from Mount Athos Cucumbers stuffed with tzatziki Parsley sauce with bread

Fava with caramelized onions and capers

LUNCH

Greek ratatouille

seasonal vegetables - herbs - feta

Risotto with spinach and fennel spinach - fennel - dill - leek

stuffed vegetables

tomatoes - peppers - potatoes - rice - feta cheese

Zucchini and potatoes with mizithra cheese zucchini slices - potato slices - mizithra from Crete - mint

 

Green beans with rosemary and katiki sauce green beans - potatoes - tomato - katiki

Baked okra

okra - sun-dried tomatoes - onion - feta

 

Sardines stuffed and wrapped in vine leaves sardines - tomato - garlic - vine leaves

 

Tamarix with marinated anchovies and tomato vinaigrette tamarix greens - anchovies - tomato - garlic

 

Anchovies in the oven with fennel, olives, and capers anchovies - fennel - tomato-onion - olives - capers

 

DINNER

Dolmades

vine leaves - rice - greek herbs

 

Artichokes with peas

artichokes- peas- vegetable mirepoix- herbs

Pasticcio

ground beef and pork - pasta - tomato - bechamel

Mousaka

ground beef - eggplants - zucchini - besamel

 

Veal with lemon sauce and zucchini veal - lemon - zucchini - mint - parsley

 

Braised veal with eggplants

veal - eggplant - tomato sauce - basil - spices

 

Sea bass with olives and tomatoes

sea bass - tomato - sun-dried tomato - spinach - olives

 

Octopus stew

octopus - pearl onions - red wine - thyme

 

Fish soup

scorpion - camper - weever - white wine - celery - tomato

DESSERTS

chocolate granita

mastic - lemon cream with roasted almonds kataifi with ice cream and sour cherry jam Chocolate salami with biscuits and nuts Pineapple mousse with mint

 

 

 

N
N
Rates are Plus Expenses
High Season: Euro 18000 per week (July - August)
Mid Season: Euro 16000 per week (June and Sept)
Low Season: EURO 14000 per week (rest months)
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

Yacht photos are factory photos. Delivery ex-factory is April 2021

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
  • : 23.80 Feet
  • : 4.11 Feet
  • : 8
  • : 2021
  • : Lagoon
  • : 8
  • : 10
  • : ENGINES 2 x 80 HP (Yanmar 4JH80) ONAN GENSET 17,5Kva 1500rpm 220V / 50Hz + COCOON + MONITORING
  • : Yacht offers Rendezvous Diving only
  • : Clement Kallibetsos
  • : Greek
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4
Engine Details
ENGINES 2 x 80 HP (Yanmar 4JH80) ONAN GENSET 17,5Kva 1500rpm 220V / 50Hz + COCOON + MONITORING
Fuel Consumption: 20
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: Wi-Fi
Laptop
Printer
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: WATERMAKER
Special Diets: Inq
Kosher: No
BBQ: -
# Dine In: yes
Minimum Age: -
Generator: ONAN GENSET 17,5Kva 1500rpm 22
Inverter: INVERTER 12 / 220V - 3000VA
Voltages: 220
Water Maker: WATERMAKER
Water Cap: 4 x 240 l
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: outdoor areas
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Highfield 390 sport
Dinghy hp: 60
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 1
Floating Mats: -
Swim Platform: Hydraulic
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Clement Kallibetsos
Nation: French/Greek
Born: 1982
Languages: English, Greek, French
Hostess/Cook
Vasilina Kouliou
Nation: Greek
Born: 1994
Captain: Clement Kallibetsos
Clement is a young and energetic captain born in 1982. He is of French/Greek origin and therefore can appreciate the different cultures and speak both Greek and French like a native speaker, as well as fluent English. Before joining the industry in 2016, he completed a bachelor’s degree in Chemistry as well as in Music Technology and Acoustic Engineering. After working in these fields as a teacher and sound technician in concerts, he discovered a different passion. He obtained his sailing diploma in 2015, became a diver in 2016 and since then, he was hooked to the sea. Over the years, he has worked as a skipper in charter companies and for private yachts in the Mediterranean and in the Caribbean and could gain sailing experience in different types of yachts, in maintenance and in the life at sea crossing the Atlantic. He has excellent organizational and communication skills, is attentive to his guests on board, and safety-oriented. He is adaptable, reliable and a patient teacher when it comes to sailing and in dealing with his crew. In his spare time he likes diving, rock climbing, kiteboarding, playing the guitar, photography, and cooking.

Hostess/Cook: Vasilina Kouliou
Vasilina was born in 1994 in Greece. She is a creative individual, having studied Art at the School of Visual and Applied Arts in Thessaloniki. She has worked as a screenwriter, costume designer, set designer for TV shows and is familiar with the show business. In 2018 she decided to enrich her life by expanding her horizons and combining her passion for food and the sea. She obtained her sailing diploma and started working as a cook and hostess for different charter companies in Greece. Within only 2 seasons, she has mastered and expanded her cooking skills, has learned all the sailing secrets and is ready to start her new adventure on S/Y Madinina. She is adaptable, hard-working and creative in her cooking. She is a positive person and does her job always with a smile on her face! She specializes in healthy Mediterranean cuisine and loves to learn new cooking techniques and create delicious desserts! When she is not in the kitchen, she loves yoga, rock climbing, booking binding, and singing. She speaks Greek and English.

A LA CARTE MENU

 

BREAKFAST BUFFET

 

Savory

 

Wheat and White bread

Toasted bread with avocado and katiki cheese

Scrambled Eggs, Boiled eggs, omelet Cheese platter

graviera - kefalotiri    kasseri - feta - anthotyro - manouri

 

Meat platter

prosciutto - salami - apaki - syncline - loutza Croissants

 

 Sweet

Fruit platter

melon - watermelon - peaches - apples - cherries etc.

Yogurt

fresh fruit - sour cherry jam - honey and nuts - granola

Croissants

hazelnut praline  - jam

 

STARTERS

Cold tomato soup

Cold almond soup

Green gazpacho

Fish roe salad with saffron and Chios mastic

Spicy cheese dip

Grilled talagani cheese with orange jam

Baked feta with spicy tomato sauce

Grilled peppers stuffed with cheese

Phyllo rolls with katiki, sun-dried tomatoes, and basil

Savory  panna cotta with smoked salmon and herbs

with tomato, basil pesto / xinomizithra, zucchini

Figs with prosciutto in kadaifi

Pleurotus with mustard and rosemary

Eggplant salad from Mount Athos Cucumbers stuffed with tzatziki Parsley sauce with bread

Fava with caramelized onions and capers

LUNCH

Greek ratatouille

seasonal vegetables - herbs - feta

Risotto with spinach and fennel spinach - fennel - dill - leek

stuffed vegetables

tomatoes - peppers - potatoes - rice - feta cheese

Zucchini and potatoes with mizithra cheese zucchini slices - potato slices - mizithra from Crete - mint

 

Green beans with rosemary and katiki sauce green beans - potatoes - tomato - katiki

Baked okra

okra - sun-dried tomatoes - onion - feta

 

Sardines stuffed and wrapped in vine leaves sardines - tomato - garlic - vine leaves

 

Tamarix with marinated anchovies and tomato vinaigrette tamarix greens - anchovies - tomato - garlic

 

Anchovies in the oven with fennel, olives, and capers anchovies - fennel - tomato-onion - olives - capers

 

DINNER

Dolmades

vine leaves - rice - greek herbs

 

Artichokes with peas

artichokes- peas- vegetable mirepoix- herbs

Pasticcio

ground beef and pork - pasta - tomato - bechamel

Mousaka

ground beef - eggplants - zucchini - besamel

 

Veal with lemon sauce and zucchini veal - lemon - zucchini - mint - parsley

 

Braised veal with eggplants

veal - eggplant - tomato sauce - basil - spices

 

Sea bass with olives and tomatoes

sea bass - tomato - sun-dried tomato - spinach - olives

 

Octopus stew

octopus - pearl onions - red wine - thyme

 

Fish soup

scorpion - camper - weever - white wine - celery - tomato

DESSERTS

chocolate granita

mastic - lemon cream with roasted almonds kataifi with ice cream and sour cherry jam Chocolate salami with biscuits and nuts Pineapple mousse with mint

 

 

 

N
N
Rates are Plus Expenses
High Season: Euro 18000 per week (July - August)
Mid Season: Euro 16000 per week (June and Sept)
Low Season: EURO 14000 per week (rest months)
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

Yacht photos are factory photos. Delivery ex-factory is April 2021

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.

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