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ONEIDA 2

€15,000 - €19,500 / WEEK
ONEIDA 2 - 18
ONEIDA 2 - 19
ONEIDA 2 - 20
ONEIDA 2 - 21
ONEIDA 2 - 22
ONEIDA 2 - 23
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ONEIDA 2 - 26
ONEIDA 2 - 27
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ONEIDA 2 - 34

Accommodates up to 8 guests in 4 double cabins en-suite

BUILT/REFIT
YEAR
2022
YACHT
LENGTH
50 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
3
CHARGES
FROM
€15,000
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: -
Electric Heads: 4
Engine Details
2x YANMAR 80hp
Fuel Consumption: 15
Cruising Speed: 8
Max Speed: 8US Gall/Hr
Details
Type: Cat
Beam: 26.7 Feet
Draft: 4.7 Feet
Pax: 8
YearBuilt: 2022
Builder: Lagoon
Engines: 2x YANMAR 80hp
JetSkis: No
Flag: Italian
SatTv: 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: -
Camcorder: -
Books: -
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: No
Minimum Age: -
Inverter: Yes
Voltages: 220V
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Highfield 340
Dinghy hp: 25hp outboard
Water Skis Adult: No
Water Skis Kids: Yes
Jet Skis: No
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: No
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: No
Gear Type: -
Rods: -
Captain
Dimitris Bokolas
Nation: Greek
Born: 1968
Languages: English (fluent) - Greek (native)
Chef
Zoi Chatzeathanasiou 
Nation: Greek
Born: 1992
Dimitris Bokolas - Captain
“Sea is my life” is Dimitris’s life quote. Since he was a child he remembers himself in a boat. He is an experienced sailor and captain of power and sailing boats. The first boat he was captain in, was his family’s 55ft. traditional Greek Kaiki. Since then he had the opportunity to sail around Greek waters with different kind of boats. During all these years he came across of all kind of weather and sea conditions which made him familiar with
the difficult Greek seas. His natural capability of communicate with people and the fact that he can remain calm in any unpredictable situation, creates for his passengers and fellow crew members a feeling of comfort, relaxation and above all safeness during the travel.

Zoi Chatzeathanasiou - Chef
My name is Zoe. I am a professional chef with 7 years of experience. During these years I have worked in different kind of restaurants, gaining skills and experience next to award winning Greek chefs. Although my culinary expertise is mainly based on Mediterranean cuisine, I really like experimenting with different tastes and variety of cuisines as well. I am passionate not only about cooking but also about nature, so my free time I enjoy exploring and hiking.


Petros Filos - Deckhand
Petros was born in 2002 in Athens and holds a speed boat license and a sailing license. Over the past season, he has gained significant experience, strong skills in dinghy operation, crew management, first aid, and basic mechanical and electrical knowledge. Known for his communication skills and team spirit he is dedicated to ensuring the safety and satisfaction of both crew and guests. His dedication and expertise to the team, makes him a valuable asset. Beyond sailing, he has a strong passion for sports. He speaks Greek and English.

BREAKFAST

  • Eggs: boiled, omelet, poached and scrambled
  • Yogurt with granola, honey and berries
  • Sandwich with salmon, cream cheese, avocado, spinach and olive oil
  • Smoothie with almond milk, spinach, avocado, spirulina, and maple syrup
  • Cheesecake pancake
  • French toast
  • Greek kagiana with feta cheese and marjoram
  • Porridge with almond milk, maple syrup, cinnamon, ginger, and berries

 

DAY 1

LUNCH

  • Salad: broccoli, cranberry, bacon, pumpkin, yogurt sauce, oil-lemon, croutons and almond
  • Lamb lemonade with celery

DINNER

  • Beetroot with xynomyzithra and balsamic vinegar
  • Sauteed sea bass with mashed potatoes, lime zest, sauce bouillabaisse and finocchio pickled

 

DAY 2

LUNCH

  • Greek salad
  • Sauteed squid with fennel lemon oil and black-eyed beans

DINNER

  • Beef carpaccio with Dijon sauce, parmesan, arugula, smoked salt and olive oil
  • Ossobuco with mashed potatoes and gremolata

 

DAY 3

LUNCH

  • Manouri breaded with almond fillet and tomato jam
  • Greek moussaka

DINNER

  • Seasonal greens with tomato pulp and fresh oregano
  • Grilled shrimp with parsley and butter sauce

 

DAY 4

LUNCH

  • Gorgonzola salad
  • Pork tenderloin with carrot puree, crispy prosciutto and gravy sauce

DINNER

  • Dakos salad
  • Shrimp pasta

 

DAY 5

LUNCH

  • Fava with octopus
  • “Gemista” (seasonal vegetables stuffed with rise and herbs)

DINNER

  • Fresh fish ceviche with cucumber, coriander, and citrus
  • “Giouvetsi” octopus

 

DAY 6

LUNCH

  • Bruschetta with whipped cream, dates and Lefka’s salami
  • Greek pastitsio

DINNER

  • Mix salad with pickled Beetroot, carob and balsamic vinaigrette
  • Fried squid

 

DAY 7

LUNCH

  • Mousse tarama with dill oil and black caviar
  • Codfish skordalia

DINNER

  • Tzatziki with xynomyzithra and fennel
  • Fresh tomato with oregano, caper, thyme and coarse salt
  • Stake with potatoes baby (dip chimichurri)

 

DESSERTS

  • Bougatsa cream, caramelized crust sheet, cinnamon crumble, and maple syrup
  • Blueberry cheesecake
  • Orange pie with ice cream
  • Mousse chocolate with bourbon
  • Mousse yogurt with kumquat marmalade
  • Ekmek
10-21 August 2022
10-21 August 2022
Rates are Plus Expenses
Summer 2025 weekly rates:
High Season (July - August): euro 19.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 17.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 15.000 per week plus expenses (VAT 13% & APA 25%)

VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.


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
  • : 26.7 Feet
  • : 4.7 Feet
  • : 8
  • : 2022
  • : Lagoon
  • : 8
  • : 8
  • : 2x YANMAR 80hp
  • : Yes
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Dimitris Bokolas
  • : Italian
  • : No
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: 4
Electric Heads: 4
Engine Details
2x YANMAR 80hp
Fuel Consumption: 15
Cruising Speed: 8
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: Yes
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
BBQ: No
# Dine In: -
Minimum Age: -
Generator: YES
Inverter: Yes
Voltages: 220V
Water Maker: Yes
Water Cap: 830L
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Highfield 340
Dinghy hp: 25hp outboard
Dinghy # pax: -
Water Skis Adult: No
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: No
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: No
Gear Type: -
Rods: -
Captain
Dimitris Bokolas
Nation: Greek
Born: 1968
Languages: English (fluent) - Greek (native)
Chef
Zoi Chatzeathanasiou 
Nation: Greek
Born: 1992
Dimitris Bokolas - Captain
“Sea is my life” is Dimitris’s life quote. Since he was a child he remembers himself in a boat. He is an experienced sailor and captain of power and sailing boats. The first boat he was captain in, was his family’s 55ft. traditional Greek Kaiki. Since then he had the opportunity to sail around Greek waters with different kind of boats. During all these years he came across of all kind of weather and sea conditions which made him familiar with
the difficult Greek seas. His natural capability of communicate with people and the fact that he can remain calm in any unpredictable situation, creates for his passengers and fellow crew members a feeling of comfort, relaxation and above all safeness during the travel.

Zoi Chatzeathanasiou - Chef
My name is Zoe. I am a professional chef with 7 years of experience. During these years I have worked in different kind of restaurants, gaining skills and experience next to award winning Greek chefs. Although my culinary expertise is mainly based on Mediterranean cuisine, I really like experimenting with different tastes and variety of cuisines as well. I am passionate not only about cooking but also about nature, so my free time I enjoy exploring and hiking.


Petros Filos - Deckhand
Petros was born in 2002 in Athens and holds a speed boat license and a sailing license. Over the past season, he has gained significant experience, strong skills in dinghy operation, crew management, first aid, and basic mechanical and electrical knowledge. Known for his communication skills and team spirit he is dedicated to ensuring the safety and satisfaction of both crew and guests. His dedication and expertise to the team, makes him a valuable asset. Beyond sailing, he has a strong passion for sports. He speaks Greek and English.

BREAKFAST

  • Eggs: boiled, omelet, poached and scrambled
  • Yogurt with granola, honey and berries
  • Sandwich with salmon, cream cheese, avocado, spinach and olive oil
  • Smoothie with almond milk, spinach, avocado, spirulina, and maple syrup
  • Cheesecake pancake
  • French toast
  • Greek kagiana with feta cheese and marjoram
  • Porridge with almond milk, maple syrup, cinnamon, ginger, and berries

 

DAY 1

LUNCH

  • Salad: broccoli, cranberry, bacon, pumpkin, yogurt sauce, oil-lemon, croutons and almond
  • Lamb lemonade with celery

DINNER

  • Beetroot with xynomyzithra and balsamic vinegar
  • Sauteed sea bass with mashed potatoes, lime zest, sauce bouillabaisse and finocchio pickled

 

DAY 2

LUNCH

  • Greek salad
  • Sauteed squid with fennel lemon oil and black-eyed beans

DINNER

  • Beef carpaccio with Dijon sauce, parmesan, arugula, smoked salt and olive oil
  • Ossobuco with mashed potatoes and gremolata

 

DAY 3

LUNCH

  • Manouri breaded with almond fillet and tomato jam
  • Greek moussaka

DINNER

  • Seasonal greens with tomato pulp and fresh oregano
  • Grilled shrimp with parsley and butter sauce

 

DAY 4

LUNCH

  • Gorgonzola salad
  • Pork tenderloin with carrot puree, crispy prosciutto and gravy sauce

DINNER

  • Dakos salad
  • Shrimp pasta

 

DAY 5

LUNCH

  • Fava with octopus
  • “Gemista” (seasonal vegetables stuffed with rise and herbs)

DINNER

  • Fresh fish ceviche with cucumber, coriander, and citrus
  • “Giouvetsi” octopus

 

DAY 6

LUNCH

  • Bruschetta with whipped cream, dates and Lefka’s salami
  • Greek pastitsio

DINNER

  • Mix salad with pickled Beetroot, carob and balsamic vinaigrette
  • Fried squid

 

DAY 7

LUNCH

  • Mousse tarama with dill oil and black caviar
  • Codfish skordalia

DINNER

  • Tzatziki with xynomyzithra and fennel
  • Fresh tomato with oregano, caper, thyme and coarse salt
  • Stake with potatoes baby (dip chimichurri)

 

DESSERTS

  • Bougatsa cream, caramelized crust sheet, cinnamon crumble, and maple syrup
  • Blueberry cheesecake
  • Orange pie with ice cream
  • Mousse chocolate with bourbon
  • Mousse yogurt with kumquat marmalade
  • Ekmek
10-21 August 2022
10-21 August 2022
Rates are Plus Expenses
Summer 2025 weekly rates:
High Season (July - August): euro 19.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 17.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 15.000 per week plus expenses (VAT 13% & APA 25%)

VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.


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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