MADININA
MADININA is a newly built Lagoon 52F 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. Sporting a hydraulic swimming platform allows guests to enjoy cocktail literally on the sea. MADININA layout is perfect for guests desiring large cabin space. She has one master cabin, one VIP cabin and two queen bed guest cabins. Perfect for 4 couples or a family. It is time to discover the Greek islands on board MADININA.
One master cabin, One VIP cabin and two queen guest cabins all with private facilities
ALL CABINS ARE AIR - CONDITIONED
CREW IN SEPERATE CABINS
| 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 WATERMAKER 280L/H (74USGal/H) | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 7.5 |
| Max Speed: | 9US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 23.80 Feet |
| Draft: | 9.2 Feet |
| Pax: | 8 |
| YearBuilt: | 2021 |
| Builder: | Lagoon |
| Engines: | ENGINES 2 x 80 HP (Yanmar 4JH80) ONAN GENSET 17,5Kva 1500rpm 220V / 50Hz + COCOON + MONITORING WATERMAKER 280L/H (74USGal/H) |
| 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 Printer & laptop |
| 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: | Yes |
| Tube: | Yes |
| 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: | - |
Meet Socrates, an unwavering and conscientious mariner who embodies an exceptional level of commitment and reverence for the maritime world. With a lifelong passion for sailing and diving since the tender age of five, Socrates has cultivated over a decade of extensive experience in sailing, diving, training, and facilitating charters that have brought him in contact with individuals from every corner of the globe. Beyond his maritime prowess, Socrates stands as a professional sailing athlete, boasting notable accomplishments in Nationals, Europeans, and Worlds Championships. His accolades include an impressive 5th place finish in the World Youth Sailing Championship of 2007 and a commendable 8th place in the World Men's Championship of 2008. These achievements not only underline his dedication but also his undeniable proficiency in navigating the competitive waters of the sailing arena. Yet, Socrates's true distinction lies in his capacity to anticipate and surpass the expectations of each and every guest he encounters. However, his commitment to growth and improvement remains unwavering. As a mariner who thrives on adaptability and embraces the opportunity for constructive growth, he is consistently seeking ways to elevate his skill set and ascend to higher echelons within his field.
When Socrates isn't traversing the seas, he finds solace and inspiration in his other passions. His degree in music synthesis is a testament to his aptitude for harmony both on and off the water. Additionally, his adventurous spirit extends to extreme sports, whether it's conquering mountains or embracing the challenges of the open sea. In the capable hands of Socrates, you're not just engaging a mariner; you're inviting an embodiment of dedication, excellence, and ceaseless curiosity to join your team. With Socrates at the helm, you're not merely navigating waters, but steering a course toward boundless horizons of maritime possibility.
Chef: Hector Bitter Kourounis
Hector Bitter-Kourounis is the chef on board Madinina, where he brings a wealth of culinary expertise honed in some of the most prestigious kitchens in Greece and France. Born and raised in Athens, Hector pursued his passion for cooking at the IEK Delta Culinary School in Chania, following his education at Lycée franco-hellénique Eugène Delacroix.
Hector’s culinary journey began in 2016 and has since taken him through a series of esteemed establishments, including the Four Seasons resorts in Athens, Nice and Megève. His experience spans a variety of roles, from Commis to Chef de Partie, with a strong emphasis on both hot and cold stations. His versatility has allowed him to excel in managing services for meat, fish, garnishes, and more. Additionally, Hector has experience in inventory management and purchasing, ensuring smooth operations in the kitchen.
As the chef on board Madinina, Hector’s ability to craft exquisite dishes under any conditions is matched by his dedication to quality and service. Fluent in English, French, Greek, and proficient in Spanish, Hector is well-suited to work in international and multicultural settings, making him an ideal fit for the diverse environments he encounters at sea.
Hector’s background includes work in Michelin-starred restaurants such as Prima Restaurant at Chalet du Mont d’Arbois, which has refined his skills and deepened his understanding of fine dining. His knowledge of HACCP standards further ensures the highest levels of food safety and hygiene in all his culinary endeavors.
With a solid foundation in both classic and contemporary cuisine, Hector is an invaluable asset to the Madinina crew, offering an exceptional dining experience at sea.
Deck/Stew: Panagiotis "Notis" Karampogias*
Born in 2004, Panagiotis "Notis" Karampogias was raised near the sea, where he spent his childhood fishing alongside his father. Coming from a family of fishermen, Notis has developed extensive knowledge of underwater ecosystems and various fish species. This deep connection with the sea continues today, as he still enjoys fishing with his father whenever he gets the chance.
Notis is the deckhand of Madinina, where he brings his extensive experience and passion for the maritime world to the crew. He holds a skipper's license for vessels up to 24 meters and a speedboat license, and his experience as a speedboat owner has equipped him with practical skills in boat engine repairs, making him a well-rounded and capable seaman.
In addition to his sailing duties, Notis enjoys mountain biking, hiking, spearfishing, and photography, reflecting his adventurous spirit and love for nature. While pursuing a degree in Computer Science, he continues to nurture his passion for the sea.
Friendly and accommodating, Notis is always eager to assist and make others feel welcome on board. His experience, enthusiasm, and personable nature make him a valuable asset to the Madinina crew!
Welcome
Sourdough bread with greek traditional dips.
tzatziki, tirokafteri (spicy feta spread), fava (dip with split beans dip and
caramelized onions), melitzanosalata (smoked eggplant dip with herbs),
olive oil, paste of olives.
Day 1
Lunch
Appetizer
Stuffed tomatoes with groats, tomato dressing, herbs, goat cheese sauce.
Main
Catch of the day ‘papillote’ with roasted vegetables and beurre noisette.
Dessert
Seasonal fruit with chantilly and tonka.
Dinner
Appetizer
Greek ‘xoriatiki’ salad.
Main
‘Pastitsio’
(pasta with ragu and bechamel sauce).
Dessert
Mille-feuille with halva mousse and raspberry sauce.
Day 2
Breakfast
Eggs ‘Kagianas’ (scrambled eggs with tomato and feta cheese),
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice..
Lunch
Appetizer
Green salad with fig, caramelized manouri (greek cheese), walnuts and
balsamic dressing.
Main
Chicken leg in the oven with lemon and potatoes with rosemary and garlic.
Dessert
Tart with seasonal fruits, creme anglaise.
Dinner
Appetizer
Fried polenta with anchovies, confit cherry tomatoes and red pepper
pesto.
Main
Hünkar Beğendi
(slow-cooked veal with smoked eggplant purée, couscous with
pomegranate)
Dessert
Chocolate log with almonds and strawberry sauce..
Day 3
Breakfast
Avocado toast with poached egg,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
Lentil salad with caramelized onions, herbs and cherry tomatoes.
Main
Orzo risotto with mushrooms, truffle and parmesan chips.
Dessert
Rice pudding with mango sauce.
Dinner
Appetizer
Mussels with chili, lime and white wine
Main
Sea bass filet ‘plaki’
(in the oven with tomato sauce and capers).
Dessert
Baklava with pistachios.
Day 4
Breakfast
Toasted sourdough bread with garlic, olive oil, oregano and tomato,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
Quinoa salad with crispy kale, shrimp and miso dressing
Main
Octopus with vinegar, green split beans, and pickled chili.
Dessert
Burnt cheesecake with a peach, basil, and pink pepper sauce.
Dinner
Appetizer
Green beans with halloumi and a black sesame and tahini spread.
Main
Ribeye with sage butter and lemon blite salad.
Dessert
Sticky toffee pudding with caramelized rum banana.
Day 5
Breakfast
Fried eggs with za’atar spice,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
Bruschetta with mushroom cream, truffle and rocket.
Bruschetta caprese (mozzarela, tomato and basil pesto).
Main
Tagliatelle alle vongole.
(Pasta with clams)
Dessert
Tiramisu.
Dinner
Appetizer
‘Saganaki’ (crispy melted cheese) with spicy tomato jam.
Main
‘Soutzoukakia’
(minced meat in tomato sauce with rice pilaf).
Dessert
‘Ravani’
(syrup cake with citrus fruit chantilly).
Day 6
Breakfast
Eggs shakshuka (with tomato sauce and spices),
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
Grouper ceviche with leche de tigre, cilantro oil and pickled chili.
Main
Catch of the day served with a fennel, green apple, jalapeno salad and
lemon sauce
Dessert
Chili chocolate mousse.
Dinner
Appetizer
Roasted cabbage with gorgonzola cream and hazelnut
Main
‘Moussaka’
(eggplant, potato, minced meat and bechamel sauce).
Dessert
Bougatsa
(Vanilla cream pastry, served with cinnamon ice cream).
Day 7
Breakfast
Pancakes with toppings of your choice,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
‘Batzina’
(zucchini and feta pie, served with a yogurt and herbs dip).
Main
‘Frikase’
(slow-cooked pork with lemon, lettuce and blites).
Dessert
‘Loukoumades’
(greek donuts served with chocolate or honey and almonds).
Dinner
Appetizer
‘Spetzofai’
(sausage with peppers, onions, paprika,tomato sauce and feta mousse).
Main
Chicken or pork ‘souvlaki’, pita bread with tzatziki, onions and french fries.
Dessert
Chocolate syrup cake with vanilla ice cream
MAY 27-JUNE 3 / LAVRION-LAVRION @ 20% DISCOUNT – EUR 13485 plus extras
High Season: Euro 21000 per week (July - August)
Mid Season: Euro 19000 per week (June and Sept)
Low Season: EURO 16000 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
If the yacht is chartered from a location other than the home port, the charter is subject to relocation fee.
Relocation Fees:
Catamarans 52ft and up: Cyclades (1,000 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
The yacht doesn't accept bookings for 2025.
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
- : 9.2 Feet
- : 8
- : 2021
- : Lagoon
- : 7.5
- : 9
- : ENGINES 2 x 80 HP (Yanmar 4JH80) ONAN GENSET 17,5Kva 1500rpm 220V / 50Hz + COCOON + MONITORING WATERMAKER 280L/H (74USGal/H)
- : Yacht offers Rendezvous Diving only
- : Sokrates Koyros
- : 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 WATERMAKER 280L/H (74USGal/H) | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 7.5 |
| 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: | Wi-Fi Printer & laptop |
| # 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: | 6 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| 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: | - |
Meet Socrates, an unwavering and conscientious mariner who embodies an exceptional level of commitment and reverence for the maritime world. With a lifelong passion for sailing and diving since the tender age of five, Socrates has cultivated over a decade of extensive experience in sailing, diving, training, and facilitating charters that have brought him in contact with individuals from every corner of the globe. Beyond his maritime prowess, Socrates stands as a professional sailing athlete, boasting notable accomplishments in Nationals, Europeans, and Worlds Championships. His accolades include an impressive 5th place finish in the World Youth Sailing Championship of 2007 and a commendable 8th place in the World Men's Championship of 2008. These achievements not only underline his dedication but also his undeniable proficiency in navigating the competitive waters of the sailing arena. Yet, Socrates's true distinction lies in his capacity to anticipate and surpass the expectations of each and every guest he encounters. However, his commitment to growth and improvement remains unwavering. As a mariner who thrives on adaptability and embraces the opportunity for constructive growth, he is consistently seeking ways to elevate his skill set and ascend to higher echelons within his field.
When Socrates isn't traversing the seas, he finds solace and inspiration in his other passions. His degree in music synthesis is a testament to his aptitude for harmony both on and off the water. Additionally, his adventurous spirit extends to extreme sports, whether it's conquering mountains or embracing the challenges of the open sea. In the capable hands of Socrates, you're not just engaging a mariner; you're inviting an embodiment of dedication, excellence, and ceaseless curiosity to join your team. With Socrates at the helm, you're not merely navigating waters, but steering a course toward boundless horizons of maritime possibility.
Chef: Hector Bitter Kourounis
Hector Bitter-Kourounis is the chef on board Madinina, where he brings a wealth of culinary expertise honed in some of the most prestigious kitchens in Greece and France. Born and raised in Athens, Hector pursued his passion for cooking at the IEK Delta Culinary School in Chania, following his education at Lycée franco-hellénique Eugène Delacroix.
Hector’s culinary journey began in 2016 and has since taken him through a series of esteemed establishments, including the Four Seasons resorts in Athens, Nice and Megève. His experience spans a variety of roles, from Commis to Chef de Partie, with a strong emphasis on both hot and cold stations. His versatility has allowed him to excel in managing services for meat, fish, garnishes, and more. Additionally, Hector has experience in inventory management and purchasing, ensuring smooth operations in the kitchen.
As the chef on board Madinina, Hector’s ability to craft exquisite dishes under any conditions is matched by his dedication to quality and service. Fluent in English, French, Greek, and proficient in Spanish, Hector is well-suited to work in international and multicultural settings, making him an ideal fit for the diverse environments he encounters at sea.
Hector’s background includes work in Michelin-starred restaurants such as Prima Restaurant at Chalet du Mont d’Arbois, which has refined his skills and deepened his understanding of fine dining. His knowledge of HACCP standards further ensures the highest levels of food safety and hygiene in all his culinary endeavors.
With a solid foundation in both classic and contemporary cuisine, Hector is an invaluable asset to the Madinina crew, offering an exceptional dining experience at sea.
Deck/Stew: Panagiotis "Notis" Karampogias*
Born in 2004, Panagiotis "Notis" Karampogias was raised near the sea, where he spent his childhood fishing alongside his father. Coming from a family of fishermen, Notis has developed extensive knowledge of underwater ecosystems and various fish species. This deep connection with the sea continues today, as he still enjoys fishing with his father whenever he gets the chance.
Notis is the deckhand of Madinina, where he brings his extensive experience and passion for the maritime world to the crew. He holds a skipper's license for vessels up to 24 meters and a speedboat license, and his experience as a speedboat owner has equipped him with practical skills in boat engine repairs, making him a well-rounded and capable seaman.
In addition to his sailing duties, Notis enjoys mountain biking, hiking, spearfishing, and photography, reflecting his adventurous spirit and love for nature. While pursuing a degree in Computer Science, he continues to nurture his passion for the sea.
Friendly and accommodating, Notis is always eager to assist and make others feel welcome on board. His experience, enthusiasm, and personable nature make him a valuable asset to the Madinina crew!
Welcome
Sourdough bread with greek traditional dips.
tzatziki, tirokafteri (spicy feta spread), fava (dip with split beans dip and
caramelized onions), melitzanosalata (smoked eggplant dip with herbs),
olive oil, paste of olives.
Day 1
Lunch
Appetizer
Stuffed tomatoes with groats, tomato dressing, herbs, goat cheese sauce.
Main
Catch of the day ‘papillote’ with roasted vegetables and beurre noisette.
Dessert
Seasonal fruit with chantilly and tonka.
Dinner
Appetizer
Greek ‘xoriatiki’ salad.
Main
‘Pastitsio’
(pasta with ragu and bechamel sauce).
Dessert
Mille-feuille with halva mousse and raspberry sauce.
Day 2
Breakfast
Eggs ‘Kagianas’ (scrambled eggs with tomato and feta cheese),
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice..
Lunch
Appetizer
Green salad with fig, caramelized manouri (greek cheese), walnuts and
balsamic dressing.
Main
Chicken leg in the oven with lemon and potatoes with rosemary and garlic.
Dessert
Tart with seasonal fruits, creme anglaise.
Dinner
Appetizer
Fried polenta with anchovies, confit cherry tomatoes and red pepper
pesto.
Main
Hünkar Beğendi
(slow-cooked veal with smoked eggplant purée, couscous with
pomegranate)
Dessert
Chocolate log with almonds and strawberry sauce..
Day 3
Breakfast
Avocado toast with poached egg,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
Lentil salad with caramelized onions, herbs and cherry tomatoes.
Main
Orzo risotto with mushrooms, truffle and parmesan chips.
Dessert
Rice pudding with mango sauce.
Dinner
Appetizer
Mussels with chili, lime and white wine
Main
Sea bass filet ‘plaki’
(in the oven with tomato sauce and capers).
Dessert
Baklava with pistachios.
Day 4
Breakfast
Toasted sourdough bread with garlic, olive oil, oregano and tomato,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
Quinoa salad with crispy kale, shrimp and miso dressing
Main
Octopus with vinegar, green split beans, and pickled chili.
Dessert
Burnt cheesecake with a peach, basil, and pink pepper sauce.
Dinner
Appetizer
Green beans with halloumi and a black sesame and tahini spread.
Main
Ribeye with sage butter and lemon blite salad.
Dessert
Sticky toffee pudding with caramelized rum banana.
Day 5
Breakfast
Fried eggs with za’atar spice,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
Bruschetta with mushroom cream, truffle and rocket.
Bruschetta caprese (mozzarela, tomato and basil pesto).
Main
Tagliatelle alle vongole.
(Pasta with clams)
Dessert
Tiramisu.
Dinner
Appetizer
‘Saganaki’ (crispy melted cheese) with spicy tomato jam.
Main
‘Soutzoukakia’
(minced meat in tomato sauce with rice pilaf).
Dessert
‘Ravani’
(syrup cake with citrus fruit chantilly).
Day 6
Breakfast
Eggs shakshuka (with tomato sauce and spices),
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
Grouper ceviche with leche de tigre, cilantro oil and pickled chili.
Main
Catch of the day served with a fennel, green apple, jalapeno salad and
lemon sauce
Dessert
Chili chocolate mousse.
Dinner
Appetizer
Roasted cabbage with gorgonzola cream and hazelnut
Main
‘Moussaka’
(eggplant, potato, minced meat and bechamel sauce).
Dessert
Bougatsa
(Vanilla cream pastry, served with cinnamon ice cream).
Day 7
Breakfast
Pancakes with toppings of your choice,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
‘Batzina’
(zucchini and feta pie, served with a yogurt and herbs dip).
Main
‘Frikase’
(slow-cooked pork with lemon, lettuce and blites).
Dessert
‘Loukoumades’
(greek donuts served with chocolate or honey and almonds).
Dinner
Appetizer
‘Spetzofai’
(sausage with peppers, onions, paprika,tomato sauce and feta mousse).
Main
Chicken or pork ‘souvlaki’, pita bread with tzatziki, onions and french fries.
Dessert
Chocolate syrup cake with vanilla ice cream
High Season: Euro 21000 per week (July - August)
Mid Season: Euro 19000 per week (June and Sept)
Low Season: EURO 16000 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
If the yacht is chartered from a location other than the home port, the charter is subject to relocation fee.
Relocation Fees:
Catamarans 52ft and up: Cyclades (1,000 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
The yacht doesn't accept bookings for 2025.
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.
