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ONEIDA

€18,500 - €22,500 / WEEK
ONEIDA - 16
ONEIDA - 17
ONEIDA - 18
ONEIDA - 19
ONEIDA - 20
ONEIDA - 21
ONEIDA - 22
ONEIDA - 23
ONEIDA - 24
ONEIDA - 25
ONEIDA - 26
ONEIDA - 27
ONEIDA - 28
ONEIDA - 29
ONEIDA - 30

Accommodates 10 guests in 5 VIP cabins all with private facilities and fully air-conditioned

BUILT/REFIT
YEAR
2020
YACHT
LENGTH
52 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
3
CHARGES
FROM
€18,500
Accommodations
Cabins: 5
Queen: -
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
2 x 80 HP (Yanmar 4JH80)
Fuel Consumption: 25
Cruising Speed: 8
Max Speed: 10US Gall/Hr
Details
Type: Cat
Beam: 28.30 Feet
Draft: 4.11 Feet
Pax: 10
YearBuilt: 2020
Builder: Lagoon
Engines: 2 x 80 HP (Yanmar 4JH80)
Flag: iTALY
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: YES
Board Games: Yes
Deck Shower: Yes
Water Maker: 4 x 275ltr
Special Diets: Yes
Kosher: Inq
BBQ: -
Minimum Age: -
Inverter: YES
Voltages: -
Water Maker: 4 x 275ltr
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: YES
Dinghy hp: AB 4,20 - YANMAR 40hp
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): -
Floating Mats: No
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: No
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Sotiris Drokalos
Nation: Greek
Born: 1981
Languages: English (fluent) - Greek (native)
Chef
Maria Karageorgiou
Nation: Greek
Born: 1983
Sotiris Drokalos - Captain
His name is Sotiris but everyone calls him "Captain SO."
Everything he knows about himself is that he loves the sea, that he was born near it, that he lives by and for it.
His sailing experience began when he was ten years old, thanks to his father who bought him his first windsurf. This is when he decided to follow his dream of becoming a seafarer.
He has spent more than ten years as a captain on a variety of sailing vessels in the Atlantic Ocean and the Mediterranean Sea.
Because of his sailing experience, calmness, dedication, and vigilance, he can safely sail you under any circumstances and he will do my best to ensure that your holiday exceeds your higher expectations!
A bit more of me... S.C.U.B.A. is one of his hobbies. Diving, flying ultralight aircraft, skiing, windsurfing, playing the guitar, playing and designing board games are all things he enjoys doing
but ultimately, all he does is spend his free time with his 3-year-old twins.
Don't forget... "A bad day of sailing is much better than a good day of working"
See you aboard.

Maria Karageorgiou - Chef
Maria is an experienced Chef with a diverse culinary background spanning over two decades. Beginning her career in mass catering, she has honed her skills across various cuisines, specializing in Greek and Mediterranean flavors. Maria's professional journey includes roles such as Head Chef at notable establishments, where she demonstrated leadership and creativity in culinary arts. With a passion for cooking instilled from early experiences, she pursued formal training and attended seminars, enriching her expertise in international cuisines. Known for her responsibility, creativity, and team spirit, Maria brings a wealth of knowledge and dedication to every culinary endeavor.


Eleni Evagelou - Deckhand/stewardess
Eleni is an experienced and dedicated stewardess/deckhand, bringing 7 years of high-quality service in restaurants, villas, and kitchens, and extending her expertise to the maritime industry. Currently a student at a Maritime school, she is working towards her 3rd Officer Diploma. Eleni is enthusiastic about her role on the S/Cat Oneida and is committed to providing an exceptional experience for all charter guests.


Breakfast 

  • Eggs: boiled, scrambled, omelette, poached and traditional “strapatsada” and “kagiana” 
  • Homemade cakes and pancakes
  • Crepes and french toast 
  • Cookies
  • Traditional Greek pies 
  • Cold cuts variety from local Deli
  • Seasonal fruits and smoothies 
  • Milk and cereals 
  • Greek yoghurt 
  • Honey and homemade marmelades

 

Day 1st

Lunch :

  • “Greek” salad.
  • “Pastitsio” (baked pasta with ground meat and béchamel sauce).

Dinner :

  • Seasonal greens saute with citrus sauce, tomatoes and fresh onion.
  • Roasted octopus with “fava” beans puree from Santorini island and caramelized onions.

 

Day 2nd

Lunch :

  • Smoked salmon carpaccio.
  • “Gemista” ( seasonal vegetables stuffed with rise and herbs).

Dinner :

  • Valerian salad with zucchini,goat cheese and honey hazel vinaigrete.
  • Lamp, “Graviera” cheese from Creta island  and potatoes papillote.

 

Day 3rd

Lunch :

  • Grilled seasonal veggies and mushrooms with “xaloumi” cheese and honey sesame vinaigrette.
  • “Souvlaki”( chicken and pork on a stick with pita bread, fried potatoes,tzatziki sauce )

Dinner :

  • Potato salad with olives from Kalamata, sun-dried tomatoes and capers.
  • Cuttlefish fricassee with fennel. 

 

Day 4th

Lunch :

  • “Ntako” salad. 
  • “Musaka” (baked potatoes and eggplants with ground meat and béchamel sauce).

Dinner :

  • Seasonal fish tartar.
  • Crayfish rissoto with basil and ouzo (ouzo is a kind of grapa).

 

Day 5th

Lunch :

  • Lamp carpaccio.
  • Cherry tomatoes salad with “katiki Domokou” cheese.
  • Wild mushrooms orzo.

Dinner :

  • Salad with rocket,cherry tomatoes,beet root,green beans,red pepper and avocado in a rustic vinaigrette
  • Fish cooked in salt.

 

Day 6th

Lunch :

  • Steamed mussels 
  • Vine beans salad
  • Fried squid
  • “Tarama” (preserved fish roe sauce)

Dinner :

  • Seasonal fish ceviche
  • Lobster spaghetti 

 

Day 7th 

Lunch :

  • “Ntolmadakia” (vine leaves stuffed with herbs and rice).
  • Beef tagliata with rocket,cherry tomatoes,truffle oil and “Graviera” cheese from Naxos island.

Dinner :

  • Bruschetta with smoked eel 
  • “Bianco” (a traditional recipe from Corfu island ,a ragu with fish and potatoes)

 

Desserts 

  • Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream
  • “Ravani” pie with mastixa ice-cream and caramelized rose petals
  • Orange pudding pie with vanila ice-cream and pistachios 
  • Chocolate moelleux with matcha ice-cream
  • “Risogalo” with cinnamon ( a milk and rise cream)
  • “Kantaifi” phillo with salep cream and toasted pine nuts 
  • Cheesecake with sheep yoghurt ,pistachios, and tomato jam 
  • Chocolate mousse 

 

Guests Feedback / 2022
Summer 2022
Guests Feedback / 2022
Summer 2022
Rates are Plus Expenses
Summer 2025 weekly rates:
High Season (July - August): euro 22.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 20.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 18.500 per week plus expenses (VAT 13% & APA 25%)

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans up to 52 ft: Cyclades (1000 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.

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
  • : 28.30 Feet
  • : 4.11 Feet
  • : 10
  • : 2020
  • : Lagoon
  • : 8
  • : 10
  • : 2 x 80 HP (Yanmar 4JH80)
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Sotiris Drokalos
  • : iTALY
Accommodations
Cabins: 5
Queen: -
Single Cabins: 1
Showers: 5
Wash Basins: -
Heads: 5
Electric Heads: 5
Engine Details
2 x 80 HP (Yanmar 4JH80)
Fuel Consumption: 25
Cruising Speed: 8
Max Speed: 10US 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: YES
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: 4 x 275ltr
Special Diets: Yes
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: YES
Inverter: YES
Voltages: -
Water Maker: 4 x 275ltr
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -
Water Sports
Dinghy size: YES
Dinghy hp: AB 4,20 - YANMAR 40hp
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): -
Floating Mats: No
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: No
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Sotiris Drokalos
Nation: Greek
Born: 1981
Languages: English (fluent) - Greek (native)
Chef
Maria Karageorgiou
Nation: Greek
Born: 1983
Sotiris Drokalos - Captain
His name is Sotiris but everyone calls him "Captain SO."
Everything he knows about himself is that he loves the sea, that he was born near it, that he lives by and for it.
His sailing experience began when he was ten years old, thanks to his father who bought him his first windsurf. This is when he decided to follow his dream of becoming a seafarer.
He has spent more than ten years as a captain on a variety of sailing vessels in the Atlantic Ocean and the Mediterranean Sea.
Because of his sailing experience, calmness, dedication, and vigilance, he can safely sail you under any circumstances and he will do my best to ensure that your holiday exceeds your higher expectations!
A bit more of me... S.C.U.B.A. is one of his hobbies. Diving, flying ultralight aircraft, skiing, windsurfing, playing the guitar, playing and designing board games are all things he enjoys doing
but ultimately, all he does is spend his free time with his 3-year-old twins.
Don't forget... "A bad day of sailing is much better than a good day of working"
See you aboard.

Maria Karageorgiou - Chef
Maria is an experienced Chef with a diverse culinary background spanning over two decades. Beginning her career in mass catering, she has honed her skills across various cuisines, specializing in Greek and Mediterranean flavors. Maria's professional journey includes roles such as Head Chef at notable establishments, where she demonstrated leadership and creativity in culinary arts. With a passion for cooking instilled from early experiences, she pursued formal training and attended seminars, enriching her expertise in international cuisines. Known for her responsibility, creativity, and team spirit, Maria brings a wealth of knowledge and dedication to every culinary endeavor.


Eleni Evagelou - Deckhand/stewardess
Eleni is an experienced and dedicated stewardess/deckhand, bringing 7 years of high-quality service in restaurants, villas, and kitchens, and extending her expertise to the maritime industry. Currently a student at a Maritime school, she is working towards her 3rd Officer Diploma. Eleni is enthusiastic about her role on the S/Cat Oneida and is committed to providing an exceptional experience for all charter guests.


Breakfast 

  • Eggs: boiled, scrambled, omelette, poached and traditional “strapatsada” and “kagiana” 
  • Homemade cakes and pancakes
  • Crepes and french toast 
  • Cookies
  • Traditional Greek pies 
  • Cold cuts variety from local Deli
  • Seasonal fruits and smoothies 
  • Milk and cereals 
  • Greek yoghurt 
  • Honey and homemade marmelades

 

Day 1st

Lunch :

  • “Greek” salad.
  • “Pastitsio” (baked pasta with ground meat and béchamel sauce).

Dinner :

  • Seasonal greens saute with citrus sauce, tomatoes and fresh onion.
  • Roasted octopus with “fava” beans puree from Santorini island and caramelized onions.

 

Day 2nd

Lunch :

  • Smoked salmon carpaccio.
  • “Gemista” ( seasonal vegetables stuffed with rise and herbs).

Dinner :

  • Valerian salad with zucchini,goat cheese and honey hazel vinaigrete.
  • Lamp, “Graviera” cheese from Creta island  and potatoes papillote.

 

Day 3rd

Lunch :

  • Grilled seasonal veggies and mushrooms with “xaloumi” cheese and honey sesame vinaigrette.
  • “Souvlaki”( chicken and pork on a stick with pita bread, fried potatoes,tzatziki sauce )

Dinner :

  • Potato salad with olives from Kalamata, sun-dried tomatoes and capers.
  • Cuttlefish fricassee with fennel. 

 

Day 4th

Lunch :

  • “Ntako” salad. 
  • “Musaka” (baked potatoes and eggplants with ground meat and béchamel sauce).

Dinner :

  • Seasonal fish tartar.
  • Crayfish rissoto with basil and ouzo (ouzo is a kind of grapa).

 

Day 5th

Lunch :

  • Lamp carpaccio.
  • Cherry tomatoes salad with “katiki Domokou” cheese.
  • Wild mushrooms orzo.

Dinner :

  • Salad with rocket,cherry tomatoes,beet root,green beans,red pepper and avocado in a rustic vinaigrette
  • Fish cooked in salt.

 

Day 6th

Lunch :

  • Steamed mussels 
  • Vine beans salad
  • Fried squid
  • “Tarama” (preserved fish roe sauce)

Dinner :

  • Seasonal fish ceviche
  • Lobster spaghetti 

 

Day 7th 

Lunch :

  • “Ntolmadakia” (vine leaves stuffed with herbs and rice).
  • Beef tagliata with rocket,cherry tomatoes,truffle oil and “Graviera” cheese from Naxos island.

Dinner :

  • Bruschetta with smoked eel 
  • “Bianco” (a traditional recipe from Corfu island ,a ragu with fish and potatoes)

 

Desserts 

  • Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream
  • “Ravani” pie with mastixa ice-cream and caramelized rose petals
  • Orange pudding pie with vanila ice-cream and pistachios 
  • Chocolate moelleux with matcha ice-cream
  • “Risogalo” with cinnamon ( a milk and rise cream)
  • “Kantaifi” phillo with salep cream and toasted pine nuts 
  • Cheesecake with sheep yoghurt ,pistachios, and tomato jam 
  • Chocolate mousse 

 

Guests Feedback / 2022
Summer 2022
Guests Feedback / 2022
Summer 2022
Rates are Plus Expenses
Summer 2025 weekly rates:
High Season (July - August): euro 22.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 20.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 18.500 per week plus expenses (VAT 13% & APA 25%)

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans up to 52 ft: Cyclades (1000 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.

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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