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: Vasilis Tsito
Vasilis, born in 1994, grew up in Athens and is from a Greek/Albanian family. He attended university for electrical engineering and worked in that field once he graduated. With a passion for cooking, he decided to pursue his early childhood dream of becoming a chef. His studies in gastronomy began in 2017. After completing his degree in 2019, he has been working alongside many well-accomplished chefs in Greece. Vasilis specializes in seafood and loves creating exceptional dishes.
Vasilis’ gastronomy is fresh with a simple yet elegant style that showcases the incredible food and his great precision and detail. In his free time, Vasilis enjoys garden planning and creating new dishes. Working onboard Madinina, he combines his love for seafood and cooking, with his adventurous side of living life on the sea.
Deckhand: Stefanos Moisoglou
Stefanos has a Diploma in Shipping, but his love for nature and the sea where stronger than the studies he chose. Stefanos is a teacher of all kinds of Water Sports, Scuba Diving, and Snowboard and he is the owner of a Motorboat and Sailing license. Last year he was driving fast ribs for daily excursions, and he has also delivered various boats in the past few years. Stefanos is an extremely lively and active individual. He is responsible, diligent, and kind. He speaks English and Greek and, along with the rest of Madinina's crew, will do everything possible to provide his guests the most memorable sailing experience!
Breakfast Buffet
Oats and cereals, dairy, jam, fresh juice, croissants ( plain with butter, with chocolate filling) cheese and fruit platter, eggs and omelets based on your preference (scrambled fried, hardboiled, softboiled, benedict,etc...)
Toasted fresh bread with blanched spinach cream cheese and eggs Benedict
Cornbread with baby arugula, avocado cream, and smoked salmon
Starters
Grilled peppers stuffed with cheese
Fava with caramelized onions and capers
Eggplant salad
Salad with beetroot, resin and coconut
Brussete with tomato and cream cheese
Tarama
Roasted feta with cherry tomatoes and olives
Grilled vegetables
Mushrooms with balsamic cream
Freshly made zucchini-balls
Shrimp or crawfish Ceviche
(Diced cherry tomatoes, spicy peppers, orange flakes, garlic flakes, oil, and lime)
Crawfish Carpaccio with exotic fruits
Tuna tartar with spices, fresh chives, and caviar
Tuna tataki with citrus zest
FRESHLY CAUGHT FISH
Sashimi from fish freshly caught ( with lime, koum kouat flakes, orange flakes, cappuccino leaves, and citrus cream)
Tartar of freshly caught fish and peppers, cherry tomatoes, chives, herbs and spices, oil
Carpaccio from freshly caught fish, with citrus cream), flakes from fresh fruit and berries
Lunch
Taliatella with steamed grouper
Grouper broth, handmade tomato sauce with peppers, lime juice, and zest, and fresh herbs
Giouvetsi with octopus, shrimp, parsley, cherry tomatoes, bay leaves, thyme
Roasted mullet stuffed with aniseed, parsley, spearmint, finocchio, and celery, served with wild fresh leaves( stamnagathi, vlita, ampelofasoula)
Fish soup (puréd): potato, carrot, finocchio, with sea bream cooked in baking paper with cherry tomatoes and thyme
Dinner
Greek Mousaka with eggplants, potatoes, zucchini, sundried tomatoes, onions, minced beef-lamb and bechamel cream, kefalotiri (local cheese), and nutmeg
Greek Gemista -Bell peppers and tomatoes stuffed with rice and herbs, served with roasted potatoes
Mussels cooked with white wine, garlic paste, and aniseed served with mussel saganaki with tomato sauce and feta
Mushroom risotto with parmesan and truffle oil
Desserts
Chocolate mosaic with dried nuts
Pastafrola with exotic fruits
frozen yogurt with forest fruits
Brownies
Cheesecake
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.
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: Vasilis Tsito
Vasilis, born in 1994, grew up in Athens and is from a Greek/Albanian family. He attended university for electrical engineering and worked in that field once he graduated. With a passion for cooking, he decided to pursue his early childhood dream of becoming a chef. His studies in gastronomy began in 2017. After completing his degree in 2019, he has been working alongside many well-accomplished chefs in Greece. Vasilis specializes in seafood and loves creating exceptional dishes.
Vasilis’ gastronomy is fresh with a simple yet elegant style that showcases the incredible food and his great precision and detail. In his free time, Vasilis enjoys garden planning and creating new dishes. Working onboard Madinina, he combines his love for seafood and cooking, with his adventurous side of living life on the sea.
Deckhand: Stefanos Moisoglou
Stefanos has a Diploma in Shipping, but his love for nature and the sea where stronger than the studies he chose. Stefanos is a teacher of all kinds of Water Sports, Scuba Diving, and Snowboard and he is the owner of a Motorboat and Sailing license. Last year he was driving fast ribs for daily excursions, and he has also delivered various boats in the past few years. Stefanos is an extremely lively and active individual. He is responsible, diligent, and kind. He speaks English and Greek and, along with the rest of Madinina's crew, will do everything possible to provide his guests the most memorable sailing experience!
Breakfast Buffet
Oats and cereals, dairy, jam, fresh juice, croissants ( plain with butter, with chocolate filling) cheese and fruit platter, eggs and omelets based on your preference (scrambled fried, hardboiled, softboiled, benedict,etc...)
Toasted fresh bread with blanched spinach cream cheese and eggs Benedict
Cornbread with baby arugula, avocado cream, and smoked salmon
Starters
Grilled peppers stuffed with cheese
Fava with caramelized onions and capers
Eggplant salad
Salad with beetroot, resin and coconut
Brussete with tomato and cream cheese
Tarama
Roasted feta with cherry tomatoes and olives
Grilled vegetables
Mushrooms with balsamic cream
Freshly made zucchini-balls
Shrimp or crawfish Ceviche
(Diced cherry tomatoes, spicy peppers, orange flakes, garlic flakes, oil, and lime)
Crawfish Carpaccio with exotic fruits
Tuna tartar with spices, fresh chives, and caviar
Tuna tataki with citrus zest
FRESHLY CAUGHT FISH
Sashimi from fish freshly caught ( with lime, koum kouat flakes, orange flakes, cappuccino leaves, and citrus cream)
Tartar of freshly caught fish and peppers, cherry tomatoes, chives, herbs and spices, oil
Carpaccio from freshly caught fish, with citrus cream), flakes from fresh fruit and berries
Lunch
Taliatella with steamed grouper
Grouper broth, handmade tomato sauce with peppers, lime juice, and zest, and fresh herbs
Giouvetsi with octopus, shrimp, parsley, cherry tomatoes, bay leaves, thyme
Roasted mullet stuffed with aniseed, parsley, spearmint, finocchio, and celery, served with wild fresh leaves( stamnagathi, vlita, ampelofasoula)
Fish soup (puréd): potato, carrot, finocchio, with sea bream cooked in baking paper with cherry tomatoes and thyme
Dinner
Greek Mousaka with eggplants, potatoes, zucchini, sundried tomatoes, onions, minced beef-lamb and bechamel cream, kefalotiri (local cheese), and nutmeg
Greek Gemista -Bell peppers and tomatoes stuffed with rice and herbs, served with roasted potatoes
Mussels cooked with white wine, garlic paste, and aniseed served with mussel saganaki with tomato sauce and feta
Mushroom risotto with parmesan and truffle oil
Desserts
Chocolate mosaic with dried nuts
Pastafrola with exotic fruits
frozen yogurt with forest fruits
Brownies
Cheesecake
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.
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.
