NOMAD

€14,500 - €18,500 / WEEK

5 Queen bed cabins with ensuite bathroom
1 cabin with up and down bunk beds

BUILT/REFIT
YEAR
2019
YACHT
LENGTH
52 Ft
NUMBER OF
CABINS
6
NUMBER OF
GUESTS
12
TOTAL
CREW
3
CHARGES
FROM
€14,500
Accommodations
Cabins: 6
Queen: 5
Single Cabins: 1
Showers: 6
Electric Heads: 6
Engine Details
2 x 80HP Yanmar 4JH4TCE
Fuel Consumption: 50
Cruising Speed: 7
Max Speed: 8US Gall/Hr
Details
Type: Cat
Beam: 28.38 Feet
Draft: 4.11 Feet
Pax: 12
YearBuilt: 2019
Builder: Lagoon
Engines: 2 x 80HP Yanmar 4JH4TCE
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: -
Camcorder: -
Books: -
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: No
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: Yes
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: T/T 3.90
Dinghy hp: 60hp
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Giorgos Benis
Nation: Greek
Born: 1966
Languages: Greek, English, Armenian, French
Chef
Mihran Yaghjian
Nation: Greek / Armenian
Born: 1970
Captain: Giorgos Benis

Giorgos born and raised in Volos of Greece in 1966.

He studied mechanical engineer back when he was young.
He then decided to improve his sailing skills and he now owns Offshore, Speed boat, Life and saving & Fire fighting certificates.
From 1995, he has worked with many charter companies in Greece as a skipper, he has very good experience in sailing in the Aegean Sea and Ionian also with monohulls and catamaran sailing yachts, 30 up to 55 feet.
Before getting on board on Nomad, he was sailing on a 58ft catamaran doing daily cruises in Santorini.

He also owns a sailing school in Volos since 2010.

A very well experienced captain to explore Greek seas.

Languages: English

Chef: Mihran Yaghjian

Mihran is of Armenian descent and raised in Athens, Greece where he lives with his wife along with their 2 children. With a cooking resume packed with experience from the time of his graduation in 2011 from Le Monde Institute of Hotel and Tourism in Athens, he is the perfect addition to the Nomad crew.
Even before his studies, he began as a sous chef and worked in many different regions of France.
With a love of the water and travel, Myran returned to Greece and began in the yachting world as a chef on both catamarans and motor yachts. Passionate about international tastes and learning new techniques to blend with traditional foods, his creations will excite the palate!

For many years, he volunteered in the Armenian community in Greece. Among other organizations, he worked with the Armenian Boy Scouts and was on the Council for the Armenian Cultural Association along with being a member of their Theatrical Team.

Mihran looks forward to welcoming you aboard and creating exceptional dishes to complement your incredible holiday on Nomad.
He speaks Greek and Armenian, fluent English and conversational French.

Steardess: Valasia Zafeiraki
Valasia is from Greece and born in 1988. Her passion for life, traveling, adventure, and sailing brought her into the yachting world. Her friendly nature welcomes guests and her dedication to your charter is evident in her exceptional service. Valasia has years of restaurant and catering experience- quite a few of those years as a chef herself. With her extensive knowledge of the service industry and her sailing experience, she brings these combined skills to offer a fabulous charter on Nomad.

In her free time, Valasia has volunteered at a primary school in Cambodia. Along with teaching English classes, she was a team leader to organize groups in creating a fun and creative learning environment for children. She loves sailing and has competed in numerous regattas in both Greece and Turkey. In her time off the water, she enjoys cooking, singing, and traveling. Her excitement and passion for charters bring great energy to Nomad and help to create an incredible holiday for her guests.

Languages: Greek and English (fluent); French and Italian (basic)


BREAKFAST

Tea, Coffee, Fresh Juices, Greek dairy products, Cereals, Honey, Jam, Cheese and Charcuterie, Different Egg-based recipes, Bread, Cakes, Viennoiserie, Pancakes, Crepes, French toast.

DAY 1

LUNCH

Shredded zucchini carrot salad with grilled cheese.

Feta cheese in phyllo pastry with honey sauce

Pastitsada Traditional chicken pasta dish from Corfu

DINNER

Roquette beetroot salad with walnut and Greek cream cheese

Squid stuffed with cracked wheat and herbs

Fish fillets with vegetables and tomato, capers sauce

DAY 2

LUNCH

Tabouleh, Cracked wheat salad with fresh herbs, tomato, cucumber, lime ice cream

Eggplant rolls stuffed with feta cheese and tomato sauce

Veal with tomato sauce and eggplant puree

DINNER

Green salad, grapes, apricot, Roquefort dressing

Tarte fine with sardines and olives

Risotto with saffron and shrimps

DAY 3

LUNCH

Cretan Dakos salad, tomatoes, onion, crunchy rye rusks, feta, capers

Various spreads ( Spicy feta, Eggplant, Tzatziki, etc.)

Pork tenderloin stuffed with dried fruits served with sweet red wine sauce

DINNER

Red salad, tomatoes, beetroot, red bell peppers, red cabbage, red onion, yogurt sauce

Celery sandwich with tuna salad

Lobster spaghetti 

DAY 4

LUNCH

Greek salad

Saganaki, grilled cheese with fig chutney

Stuffed vegetables with minced meat cooked in a tomato sauce flavored with mint

DINNER

Potato salad

Gazpacho or Cucumber soupe

 Grilled fresh fish with rosemary, oregano, and lemon sauce

 

DAY 5

LUNCH

Fattouche, Lebanese salad with lettuce, tomatoes, cucumber, onion, radish, baked pita bread

Falafel, chickpeas, herbs, and spices deep-fried balls with tahini sauce

Lamp shank with lightly spicy sauce and roasted baby potatoes

DINNER

Pasta salad with tuna, roquette, avocado, cherry tomatoes

Red lentils balls with cracked wheat and herbs

Sea bass papillote with mashed potatoes flavored with ginger

DAY 6

LUNCH

Black-eyed peas salad with onion, tomatoes green peppers, and lemon dressing

Fried zucchini balls

Traditional Greek veal souvlaki

DINNER

Cabbage salad with carrot, orange, and pomegranate

Grilled octopus with vinegar and oregano sauce

Fish fillets with rice and spinach

DAY 7

LUNCH

Green salad with watermelon, feta cream, and mint

Stuffed Portobello mushrooms with Greek smoked cheese

Moussaka

DINNER

Green salad with avocado, cherry tomatoes, mozzarella, basil vinaigrette

Shrimp verrine with pineapple, avocado, cherry tomatoes, and chili flakes

Salmon with citrus fruits sauce, lentils with truffle oil.

 

DESSERTS

Lemon Mousse, Chocolate Mousse, Cheesecake, Moelleux au chocolat with ice cream, Crème Brulee, Pannacotta, Greek yogurt with honey, Fruit salad, Greek traditional desserts.

 

 

 

 

 

 

 

 

 

June 02, 2019
Scott
June 21, 2019
Karen & John
July 07, 2019
Oxana
August 18, 2019
Maryan & Frank
August 18, 2020
Maia
Rates are Plus Expenses
2021 Rates

Period A (July/August)Euro 18500 + 12% VAT + 20% APA
Period B (June and September) Euro 16500 + 12% VAT + 20% APA
Period C (October - May) Euros 14500 + 12% VAT + 20% APA.

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 28.38 Feet
  • : 4.11 Feet
  • : 12
  • : 2019
  • : Lagoon
  • : 7
  • : 8
  • : 2 x 80HP Yanmar 4JH4TCE
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Giorgos Benis
  • : Greek
Accommodations
Cabins: 6
Queen: 5
Single Cabins: 1
Showers: 6
Wash Basins: -
Heads: -
Electric Heads: 6
Engine Details
2 x 80HP Yanmar 4JH4TCE
Fuel Consumption: 50
Cruising Speed: 7
Max Speed: 8US 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: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: No
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: Yes
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: T/T 3.90
Dinghy hp: 60hp
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Giorgos Benis
Nation: Greek
Born: 1966
Languages: Greek, English, Armenian, French
Chef
Mihran Yaghjian
Nation: Greek / Armenian
Born: 1970
Captain: Giorgos Benis

Giorgos born and raised in Volos of Greece in 1966.

He studied mechanical engineer back when he was young.
He then decided to improve his sailing skills and he now owns Offshore, Speed boat, Life and saving & Fire fighting certificates.
From 1995, he has worked with many charter companies in Greece as a skipper, he has very good experience in sailing in the Aegean Sea and Ionian also with monohulls and catamaran sailing yachts, 30 up to 55 feet.
Before getting on board on Nomad, he was sailing on a 58ft catamaran doing daily cruises in Santorini.

He also owns a sailing school in Volos since 2010.

A very well experienced captain to explore Greek seas.

Languages: English

Chef: Mihran Yaghjian

Mihran is of Armenian descent and raised in Athens, Greece where he lives with his wife along with their 2 children. With a cooking resume packed with experience from the time of his graduation in 2011 from Le Monde Institute of Hotel and Tourism in Athens, he is the perfect addition to the Nomad crew.
Even before his studies, he began as a sous chef and worked in many different regions of France.
With a love of the water and travel, Myran returned to Greece and began in the yachting world as a chef on both catamarans and motor yachts. Passionate about international tastes and learning new techniques to blend with traditional foods, his creations will excite the palate!

For many years, he volunteered in the Armenian community in Greece. Among other organizations, he worked with the Armenian Boy Scouts and was on the Council for the Armenian Cultural Association along with being a member of their Theatrical Team.

Mihran looks forward to welcoming you aboard and creating exceptional dishes to complement your incredible holiday on Nomad.
He speaks Greek and Armenian, fluent English and conversational French.

Steardess: Valasia Zafeiraki
Valasia is from Greece and born in 1988. Her passion for life, traveling, adventure, and sailing brought her into the yachting world. Her friendly nature welcomes guests and her dedication to your charter is evident in her exceptional service. Valasia has years of restaurant and catering experience- quite a few of those years as a chef herself. With her extensive knowledge of the service industry and her sailing experience, she brings these combined skills to offer a fabulous charter on Nomad.

In her free time, Valasia has volunteered at a primary school in Cambodia. Along with teaching English classes, she was a team leader to organize groups in creating a fun and creative learning environment for children. She loves sailing and has competed in numerous regattas in both Greece and Turkey. In her time off the water, she enjoys cooking, singing, and traveling. Her excitement and passion for charters bring great energy to Nomad and help to create an incredible holiday for her guests.

Languages: Greek and English (fluent); French and Italian (basic)


BREAKFAST

Tea, Coffee, Fresh Juices, Greek dairy products, Cereals, Honey, Jam, Cheese and Charcuterie, Different Egg-based recipes, Bread, Cakes, Viennoiserie, Pancakes, Crepes, French toast.

DAY 1

LUNCH

Shredded zucchini carrot salad with grilled cheese.

Feta cheese in phyllo pastry with honey sauce

Pastitsada Traditional chicken pasta dish from Corfu

DINNER

Roquette beetroot salad with walnut and Greek cream cheese

Squid stuffed with cracked wheat and herbs

Fish fillets with vegetables and tomato, capers sauce

DAY 2

LUNCH

Tabouleh, Cracked wheat salad with fresh herbs, tomato, cucumber, lime ice cream

Eggplant rolls stuffed with feta cheese and tomato sauce

Veal with tomato sauce and eggplant puree

DINNER

Green salad, grapes, apricot, Roquefort dressing

Tarte fine with sardines and olives

Risotto with saffron and shrimps

DAY 3

LUNCH

Cretan Dakos salad, tomatoes, onion, crunchy rye rusks, feta, capers

Various spreads ( Spicy feta, Eggplant, Tzatziki, etc.)

Pork tenderloin stuffed with dried fruits served with sweet red wine sauce

DINNER

Red salad, tomatoes, beetroot, red bell peppers, red cabbage, red onion, yogurt sauce

Celery sandwich with tuna salad

Lobster spaghetti 

DAY 4

LUNCH

Greek salad

Saganaki, grilled cheese with fig chutney

Stuffed vegetables with minced meat cooked in a tomato sauce flavored with mint

DINNER

Potato salad

Gazpacho or Cucumber soupe

 Grilled fresh fish with rosemary, oregano, and lemon sauce

 

DAY 5

LUNCH

Fattouche, Lebanese salad with lettuce, tomatoes, cucumber, onion, radish, baked pita bread

Falafel, chickpeas, herbs, and spices deep-fried balls with tahini sauce

Lamp shank with lightly spicy sauce and roasted baby potatoes

DINNER

Pasta salad with tuna, roquette, avocado, cherry tomatoes

Red lentils balls with cracked wheat and herbs

Sea bass papillote with mashed potatoes flavored with ginger

DAY 6

LUNCH

Black-eyed peas salad with onion, tomatoes green peppers, and lemon dressing

Fried zucchini balls

Traditional Greek veal souvlaki

DINNER

Cabbage salad with carrot, orange, and pomegranate

Grilled octopus with vinegar and oregano sauce

Fish fillets with rice and spinach

DAY 7

LUNCH

Green salad with watermelon, feta cream, and mint

Stuffed Portobello mushrooms with Greek smoked cheese

Moussaka

DINNER

Green salad with avocado, cherry tomatoes, mozzarella, basil vinaigrette

Shrimp verrine with pineapple, avocado, cherry tomatoes, and chili flakes

Salmon with citrus fruits sauce, lentils with truffle oil.

 

DESSERTS

Lemon Mousse, Chocolate Mousse, Cheesecake, Moelleux au chocolat with ice cream, Crème Brulee, Pannacotta, Greek yogurt with honey, Fruit salad, Greek traditional desserts.

 

 

 

 

 

 

 

 

 

June 02, 2019
Scott
June 21, 2019
Karen & John
July 07, 2019
Oxana
August 18, 2019
Maryan & Frank
August 18, 2020
Maia
Rates are Plus Expenses
2021 Rates

Period A (July/August)Euro 18500 + 12% VAT + 20% APA
Period B (June and September) Euro 16500 + 12% VAT + 20% APA
Period C (October - May) Euros 14500 + 12% VAT + 20% APA.

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

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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