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MADININA

€16,000 - €21,000 / WEEK
MADININA - 20
MADININA - 21
MADININA - 22
MADININA - 23
MADININA - 24
MADININA - 25
MADININA - 26
MADININA - 27
MADININA - 28
MADININA - 29
MADININA - 30
MADININA - 31
MADININA - 32
MADININA - 33
MADININA - 34
MADININA - 35
MADININA - 36
MADININA - 37
MADININA - 38

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

20% Discount: May/June Details
BUILT/REFIT
YEAR
2021
YACHT
LENGTH
52 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
3
CHARGES
FROM
€16,000
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 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: -
Captain
Sokrates Koyros
Nation: Greek
Born: 1990
Languages: English, Greek, French, Spanish
Chef
Hector Bitter Kourounis
Nation: French/Greek
Captain: Socrates Koyros

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, the talented chef aboard Madinina, boasts a rich tapestry of experiences that spans across restaurants in France and Greece. Graduating from the esteemed culinary school in Chania in 2017, Hector's journey into the culinary world began to flourish. With a career marked by success in renowned hotels and restaurants, Hector honed his craft over the years, working in the Four Seasons Hotel in France and Greece, notably at the Michelin-starred Prima Restaurant Chalet du Mont d’Arbois, Four Seasons Megève. Hailing from France and Greece, Hector's multilingual abilities in Greek, French, English, and Spanish add an extra dimension to the crew and service abord Madinina. He is hard-working, organized in his kitchen and loves challenges. His dedication and culinary prowess ensure a delightful gastronomic experience for all aboard Madinina.


Deck/Stew: Athanasios Chalvatzis-Deriziotis

Athanasios, the deckhand/stew aboard Madinina, comes from the Greek island of Syros, where his deep-rooted passion for the sea was nurtured since childhood. Armed with a Sailing Diploma and thorough crew training, his adeptness at navigating challenges is matched only by his linguistic prowess, fluently conversing in Greek, English, Spanish, and French. Beyond his maritime skills, Athanasios brings a wealth of diverse talents to the yacht, holding a Mechanical Engineering degree from NTUA and possessing culinary expertise. Renowned for his patience, hard work, athleticism, and unfaltering composure under pressure, he embodies the essence of a versatile and cooperative crew member, reflecting his upbringing's emphasis on embracing new experiences and people, with warmth and enthusiasm.

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

Client Comments June 2024
01/06/2024-08/06/2024
Client Commnets June 2024
01/06/2024-08/06/2024
Client Comments May 2024
16/05/2024-23/05/2024
Client Comments May 2024
16/05/2024-23/05/2024
Client Comments October 2023
22/10/2023-29/10/2023
Client Comments October 2023
22/10/2023-29/10/2023
Client Comments October 2023
22/10/2023-29/10/2023
Client Comments October 2023
03/10/2023-14/10/2023
Client Comments September 2023
25/09/2023-02/10/2023
Client Comments September 2023
25/09/2023-02/10/2023
Client Comments September 2023
11/09/2023-18/09/2023
Client Comments September 2023
11/09/2023-18/09/2023
Client Comments August 2023
25/08/2023-01/09/2023
Client Comments August 2023
25/08/2023-01/09/2023
Client Comments August 2023
17/08/2023 - 24/08/2023
Client Comments August 2023
17/08/2023 - 24/08/2023
Client Comments July 2023
17/07/2023 - 31/07/2023
Client Comments July 2023
09/07/2023 - 16/07/2023
Client Comments July 2023
09/07/2023 - 16/07/2023
Client Comments July 2023
01/07/2023 - 08/07/2023
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Client Comments June 2023
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Client Comments May 2023
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Client Comments May 2023
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Client Comments October 2022
22/10/2022 - 27/10/2022
Client Comments October 2022
22/10/2022 - 27/10/2022
Client Comments October 2022
22/10/2022 - 27/10/2022
Client Comments October 2022
08/10/2022 - 14/10/2022
Client Comments September 2022
04/09/2022 - 11/09/2022
Client Comments August 2022
27/08/2022 - 03/09/2022
Client Comments August 2022
27/08/2022 - 03/09/2022
Client Comments August 2022
19/08/2022 - 26/08/2022
Client Comments August 2022
11/08/2022 - 18/08/2022
Client Comments August 2022
03/08/2022 - 10/08/2022
Client Comments August 2022
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Client Comments July 2022
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Client Comments June 2022
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Client Comments June 2022
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Client Comments June 2022
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Client comments June 2022
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Client Comments June 2022
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11/06/2022 - 18/06/2022
Client comments May 2022
23/05/2022 - 30/05/2022
Client Comments May 2022
23/05/2022 - 30/05/2022
Client Comments August 2021
15/08/2021 - 22/08/2021
Client Comments August 2021
07/08/2021 - 14/08/2021
Client Comments July 2021
31/07/2021 - 08/07/2021
Client Comments July 2021
31/07/2021 - 07/08/2021
Client Comments July 2021
14/07/2021 - 29/07/2021
Client Comments July 2021
July 2021
Client Comments September 2021
12/09/2021 - 19/09/2021

MAY 27-JUNE 3 / LAVRION-LAVRION @ 20% DISCOUNT – EUR 13485 plus extras

Rates are Plus Expenses
Rates 2024
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: -
Captain
Sokrates Koyros
Nation: Greek
Born: 1990
Languages: English, Greek, French, Spanish
Chef
Hector Bitter Kourounis
Nation: French/Greek
Captain: Socrates Koyros

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, the talented chef aboard Madinina, boasts a rich tapestry of experiences that spans across restaurants in France and Greece. Graduating from the esteemed culinary school in Chania in 2017, Hector's journey into the culinary world began to flourish. With a career marked by success in renowned hotels and restaurants, Hector honed his craft over the years, working in the Four Seasons Hotel in France and Greece, notably at the Michelin-starred Prima Restaurant Chalet du Mont d’Arbois, Four Seasons Megève. Hailing from France and Greece, Hector's multilingual abilities in Greek, French, English, and Spanish add an extra dimension to the crew and service abord Madinina. He is hard-working, organized in his kitchen and loves challenges. His dedication and culinary prowess ensure a delightful gastronomic experience for all aboard Madinina.


Deck/Stew: Athanasios Chalvatzis-Deriziotis

Athanasios, the deckhand/stew aboard Madinina, comes from the Greek island of Syros, where his deep-rooted passion for the sea was nurtured since childhood. Armed with a Sailing Diploma and thorough crew training, his adeptness at navigating challenges is matched only by his linguistic prowess, fluently conversing in Greek, English, Spanish, and French. Beyond his maritime skills, Athanasios brings a wealth of diverse talents to the yacht, holding a Mechanical Engineering degree from NTUA and possessing culinary expertise. Renowned for his patience, hard work, athleticism, and unfaltering composure under pressure, he embodies the essence of a versatile and cooperative crew member, reflecting his upbringing's emphasis on embracing new experiences and people, with warmth and enthusiasm.

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

Client Comments June 2024
01/06/2024-08/06/2024
Client Commnets June 2024
01/06/2024-08/06/2024
Client Comments May 2024
16/05/2024-23/05/2024
Client Comments May 2024
16/05/2024-23/05/2024
Client Comments October 2023
22/10/2023-29/10/2023
Client Comments October 2023
22/10/2023-29/10/2023
Client Comments October 2023
22/10/2023-29/10/2023
Client Comments October 2023
03/10/2023-14/10/2023
Client Comments September 2023
25/09/2023-02/10/2023
Client Comments September 2023
25/09/2023-02/10/2023
Client Comments September 2023
11/09/2023-18/09/2023
Client Comments September 2023
11/09/2023-18/09/2023
Client Comments August 2023
25/08/2023-01/09/2023
Client Comments August 2023
25/08/2023-01/09/2023
Client Comments August 2023
17/08/2023 - 24/08/2023
Client Comments August 2023
17/08/2023 - 24/08/2023
Client Comments July 2023
17/07/2023 - 31/07/2023
Client Comments July 2023
09/07/2023 - 16/07/2023
Client Comments July 2023
09/07/2023 - 16/07/2023
Client Comments July 2023
01/07/2023 - 08/07/2023
Client Comments July 2023
01/07/2023 - 08/07/2023
Client Comments July 2023
01/07/2023 - 08/07/2023
Client Comments June 2023
23/06/2023 - 30/06/2023
Client Comments June 2023
23/06/2023 - 30/06/2023
Client Comments June 2023
23/06/2023 - 30/06/2023
Client Comments June 2023
15/06/2023 - 22/06/2023
Client Comments June 2023
15/06/2023 - 22/06/2023
Client Comments June 2023
15/06/2023 - 22/06/2023
Client Comments May 2023
19/05/2023 - 26/05/2023
Client Comments May 2023
19/05/2023 - 26/05/2023
Client Comments May 2023
07/05/2023 - 14/05/2023
Client Comments May 2023
07/05/2023 - 14/05/2023
Client Comments October 2022
22/10/2022 - 27/10/2022
Client Comments October 2022
22/10/2022 - 27/10/2022
Client Comments October 2022
22/10/2022 - 27/10/2022
Client Comments October 2022
08/10/2022 - 14/10/2022
Client Comments September 2022
04/09/2022 - 11/09/2022
Client Comments August 2022
27/08/2022 - 03/09/2022
Client Comments August 2022
27/08/2022 - 03/09/2022
Client Comments August 2022
19/08/2022 - 26/08/2022
Client Comments August 2022
11/08/2022 - 18/08/2022
Client Comments August 2022
03/08/2022 - 10/08/2022
Client Comments August 2022
03/08/2022 - 10/08/2022
Client Comments July 2022
26/07/2022 - 02/08/2022
Client Comments July 2022
18/07/2022 - 25/07/2022
Client Comments July 2022
18/07/2022 - 25/07/2022
Client Comments July 2022
09/07/2022 - 16/07/2022
Client Comments July 2022
01/07/2022 - 08/07/2022
Client Comments July 2022
01/07/2022 - 08/07/2022
Client Comments July 2022
01/07/2022 - 08/07/2022
Client Comments June 2022
22/06/2022 - 29/06/2022
Client Comments June 2022
22/06/2022 - 29/06/2022
Client Comments June 2022
22/06/2022 - 29/06/2022
Client comments June 2022
11/06/2022 - 18/06/2022
Client Comments June 2022
11/06/2022 - 18/06/2022
Client Comments June 2022
11/06/2022 - 18/06/2022
Client comments May 2022
23/05/2022 - 30/05/2022
Client Comments May 2022
23/05/2022 - 30/05/2022
Client Comments August 2021
15/08/2021 - 22/08/2021
Client Comments August 2021
07/08/2021 - 14/08/2021
Client Comments July 2021
31/07/2021 - 08/07/2021
Client Comments July 2021
31/07/2021 - 07/08/2021
Client Comments July 2021
14/07/2021 - 29/07/2021
Client Comments July 2021
July 2021
Client Comments September 2021
12/09/2021 - 19/09/2021
Rates are Plus Expenses
Rates 2024
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.

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