SELENE
SELENE s a Lagoon 620 which first set sail in 2015. It is an innovative catamaran designed to suit the needs of yachtsmen looking for the ultimate yacht charter vacation experience. The aft deck, protected from the weather by a hard top bimini, is really spacious with a dining table and relaxing space. One of the main highlights of ‘SELENE’ is the 17 sq. meter flybridge, ideal for relaxing & sunbathing. The tender is located on a hydraulic platform which transforms into a private swimming deck. SELENE is available for charter in the Mediterranean, cruising the very popular Greek Islands. This new yacht and experienced charter crew are ready to guide guests on the ultimate yachting getaway through some of the most beautiful landscapes on earth. Selene accommodates 10 guests in 5 queen bed cabins all with private bathrooms.
5 Queen bed cabins / Heads: 5 electric private heads
• Sleeps 10 guests in 5 spacious
guest cabins
• Crew enjoy their own
separate cabins & heads
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| Engines: 2 x 150 HP - Volvo D3 Generator 1: 19 KW - Fisher Panda Generator 2: 10KW (silent) - Onan | |
| Fuel Consumption: | 30 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 33 Feet |
| Draft: | 7.4 Feet |
| Pax: | 10 |
| Refit: | 2019 |
| YearBuilt: | 2015 |
| Builder: | Lagoon |
| Engines: | Engines: 2 x 150 HP - Volvo D3 Generator 1: 19 KW - Fisher Panda Generator 2: 10KW (silent) - Onan |
| Flag: | GREEK |
| SatTv: | Yes |
| 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: | - |
| Deck Shower: | Yes |
| Water Maker: | 180L/hour |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | 5000 w |
| Voltages: | 220 |
| Water Maker: | 180L/hour |
| 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 4.5m |
| Dinghy hp: | 50 |
| Water Skis Adult: | 1 |
| Water Skis Kids: | No |
| Jet Skis: | - |
| Kneeboard: | Yes |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Theo was born in 1974 in Greece on beautiful Andros Island. At a very young age, he joined the Nautical Club of Andros and started sailing with Optimists, 420s, and Lasers- soon progressing to offshore sailing yachts. Theo began his sailing career in 2005 as the first mate on the gaff-rigged schooner, S/Y AELLO. He went on to complete his RYA/ MCA Yacht Master Offshore with commercial endorsement, STCW 95 Safety, and his Greek Powerboat License. He is continually working to improve his knowledge and skills of sailing and the technical and mechanical aspects of yachting. Over the years, he has sailed many miles, sharing experiences with his guests and providing them with first-class service. Theo is a 100% sailor and is a wonderful entertainer. He welcomes guests as family and loves to have them experience life in Greece on the sea.
When he is not on the water, he is in it - he has his Padi Open Sea diver certifications. As well, he loves spending time with his family, hiking, music, and enjoying the incredible nature found in Greece.
Languages: Greek and English
Chef: George Kazatzis
Chef George, currently serving on the Selene catamaran, brings a wealth of experience and culinary expertise to every dish he prepares. Born in Toronto, Canada, and with a career that began at the prestigious Ossawippi Express fine dining restaurant, George has built a reputation for providing punctual, reliable, and above-and-beyond customer service. His impressive background includes attending renowned seminars in enology, bartending, HACCP, and Sous Vide techniques, alongside leading his own seminars in fish filleting and modern Greek cuisine.
George’s exceptional organizational skills and ability to work independently in fast-paced environments have earned him the trust and admiration of both colleagues and supervisors. Having managed kitchens in Athens, he is well-versed in creating exquisite dining experiences under pressure. On Selene, George's refined culinary skills and impeccable attention to detail ensure a luxurious and memorable experience for all guests.
Deck/Stew: Alexandros Bozikis
With a strong sense of diligence and a natural flair for courtesy, Alexandros joins Selene as a motivated and enthusiastic Deck/Stew. Though new to the yachting industry, his fast learning ability, perceptiveness, and cooperative spirit make him a valuable addition to the crew. Alexandros brings creativity and a can-do attitude to every task, always eager to support both guest experience and the smooth running of the yacht. His willingness to serve, combined with a respectful and service-oriented mindset, ensures that he consistently meets the high standards expected on board. Alexandros looks forward to growing in his role while contributing positively to life on Selene.
Breakfast
Selection Of Coffee (Filter, Greek, Espresso)
Juice
Tea
Milk (Almond, Oat, Soy)
Pancakes
Greek Yogurt With Honey
Cold Cuts And Cheese Platters
Morning Baked Cakes
Eggs Upon Guest's Request
Sweet And Savory Greek Pies
Seasonal Fruit Platters
Salads
Greek Salad Classic
Dakos Traditional Cretan Rusk Tomato And Feta Salad
Greek Caesar Salad With Apaki And Garlic Yogurt Sauce
Tabbouleh Salad with Parsley, Mint, Tomato, and Olive Oil
Garden Salad with Mixed Greens and Seasonal Veggies Toped With Balsamic Vinaigrette
Green Salad with shrimp topped with honey dill dressing
Appetizers
Filo-Wrapped Feta, Fried and toped With Greek Grape Spoon Sweet
Tzatziki dip with Cucumber and Ouzo
Fava Puree With Balsamic Caramelized Onions
Greek Saganaki with Metaxa Sesame Sauce
Sauté Calamari and Octopus with Dried Tomato Pesto
Ceviche with dry citrus and Ouzo Vinaigrette
Main Courses
Braised Beef with Sweet Red Wine Sauce Served With Mushrooms And Mussed Sweet Potatoes
Rib Eye with Peppercorn Sauce , Baby Potatoes , and Asparagus
Lamb Fricassee with Seasonal Greens And Lemon Dill Sauce
Trilogy Of Gyro Chicken, Lamb and Pork accomplished with Dips, Fresh Vegetables and Hand Made Pita bread
Traditional Musaka Classic
Giouvetsi Beef in Tomato Sauce And Orzo Pasta Cooked in a Clay Pot
Imam Eggplant with Onion and Tomato Sauce Topped With Feta
Prawn Pasta with an Ouzo Tomato Sauce
Sautéed Salmon with Dill Cream Sauce, served with Beetroot
Sea Bass with Sautéed Mixed Greens, Topped with Lemon Dill Sauce
Sea Bream with Baby Steamed Vegetables, with Lemon And Lime Sauce
Briam Geek Style Ratatouille
Desserts
Loukoumades, Deep-Fried Dough Balls With Honey
Greek Yogurt With Honey Spoon Sweets And Walnuts
Mosaiko Chocolate Butter Mixed with Biscuits
Cheesecake Classic
Tiramisu Classic
Panacota with Greek Coffee Sause
High Season: EURO 30.500 per week (July - August)
Mid Season: EURO 27.500 per week (June & September)
Low Season: EURO 22.000 per week (October - May)
Plus all expenses (V.A.T. 12% & APA 20%)
2026 RATES
High Season Euro 31500 per week (July - August)
Mid Season: Euro 28500 per week (June and Sept)
Low Season: EURO 22000 (rest months)
Plus all expenses (V.A.T. 12% & APA 25%)
WiFi 100EUR unlimited use
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation/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
- : 33 Feet
- : 7.4 Feet
- : 10
- : 2019
- : 2015
- : Lagoon
- : 8
- : 10
- : Engines: 2 x 150 HP - Volvo D3 Generator 1: 19 KW - Fisher Panda Generator 2: 10KW (silent) - Onan
- : No
- : Yacht offers Rendezvous Diving only
- : Thodoris Giannisis
- : GREEK
- : Yes
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| Engines: 2 x 150 HP - Volvo D3 Generator 1: 19 KW - Fisher Panda Generator 2: 10KW (silent) - Onan | |
| Fuel Consumption: | 30 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2019 |
| 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: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 180L/hour |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | 19 kw |
| Inverter: | 5000 w |
| Voltages: | 220 |
| Water Maker: | 180L/hour |
| Water Cap: | 4/240L |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| 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 4.5m |
| Dinghy hp: | 50 |
| Dinghy # pax: | 6 |
| Water Skis Adult: | 1 |
| Water Skis Kids: | No |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | Yes |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Theo was born in 1974 in Greece on beautiful Andros Island. At a very young age, he joined the Nautical Club of Andros and started sailing with Optimists, 420s, and Lasers- soon progressing to offshore sailing yachts. Theo began his sailing career in 2005 as the first mate on the gaff-rigged schooner, S/Y AELLO. He went on to complete his RYA/ MCA Yacht Master Offshore with commercial endorsement, STCW 95 Safety, and his Greek Powerboat License. He is continually working to improve his knowledge and skills of sailing and the technical and mechanical aspects of yachting. Over the years, he has sailed many miles, sharing experiences with his guests and providing them with first-class service. Theo is a 100% sailor and is a wonderful entertainer. He welcomes guests as family and loves to have them experience life in Greece on the sea.
When he is not on the water, he is in it - he has his Padi Open Sea diver certifications. As well, he loves spending time with his family, hiking, music, and enjoying the incredible nature found in Greece.
Languages: Greek and English
Chef: George Kazatzis
Chef George, currently serving on the Selene catamaran, brings a wealth of experience and culinary expertise to every dish he prepares. Born in Toronto, Canada, and with a career that began at the prestigious Ossawippi Express fine dining restaurant, George has built a reputation for providing punctual, reliable, and above-and-beyond customer service. His impressive background includes attending renowned seminars in enology, bartending, HACCP, and Sous Vide techniques, alongside leading his own seminars in fish filleting and modern Greek cuisine.
George’s exceptional organizational skills and ability to work independently in fast-paced environments have earned him the trust and admiration of both colleagues and supervisors. Having managed kitchens in Athens, he is well-versed in creating exquisite dining experiences under pressure. On Selene, George's refined culinary skills and impeccable attention to detail ensure a luxurious and memorable experience for all guests.
Deck/Stew: Alexandros Bozikis
With a strong sense of diligence and a natural flair for courtesy, Alexandros joins Selene as a motivated and enthusiastic Deck/Stew. Though new to the yachting industry, his fast learning ability, perceptiveness, and cooperative spirit make him a valuable addition to the crew. Alexandros brings creativity and a can-do attitude to every task, always eager to support both guest experience and the smooth running of the yacht. His willingness to serve, combined with a respectful and service-oriented mindset, ensures that he consistently meets the high standards expected on board. Alexandros looks forward to growing in his role while contributing positively to life on Selene.
Breakfast
Selection Of Coffee (Filter, Greek, Espresso)
Juice
Tea
Milk (Almond, Oat, Soy)
Pancakes
Greek Yogurt With Honey
Cold Cuts And Cheese Platters
Morning Baked Cakes
Eggs Upon Guest's Request
Sweet And Savory Greek Pies
Seasonal Fruit Platters
Salads
Greek Salad Classic
Dakos Traditional Cretan Rusk Tomato And Feta Salad
Greek Caesar Salad With Apaki And Garlic Yogurt Sauce
Tabbouleh Salad with Parsley, Mint, Tomato, and Olive Oil
Garden Salad with Mixed Greens and Seasonal Veggies Toped With Balsamic Vinaigrette
Green Salad with shrimp topped with honey dill dressing
Appetizers
Filo-Wrapped Feta, Fried and toped With Greek Grape Spoon Sweet
Tzatziki dip with Cucumber and Ouzo
Fava Puree With Balsamic Caramelized Onions
Greek Saganaki with Metaxa Sesame Sauce
Sauté Calamari and Octopus with Dried Tomato Pesto
Ceviche with dry citrus and Ouzo Vinaigrette
Main Courses
Braised Beef with Sweet Red Wine Sauce Served With Mushrooms And Mussed Sweet Potatoes
Rib Eye with Peppercorn Sauce , Baby Potatoes , and Asparagus
Lamb Fricassee with Seasonal Greens And Lemon Dill Sauce
Trilogy Of Gyro Chicken, Lamb and Pork accomplished with Dips, Fresh Vegetables and Hand Made Pita bread
Traditional Musaka Classic
Giouvetsi Beef in Tomato Sauce And Orzo Pasta Cooked in a Clay Pot
Imam Eggplant with Onion and Tomato Sauce Topped With Feta
Prawn Pasta with an Ouzo Tomato Sauce
Sautéed Salmon with Dill Cream Sauce, served with Beetroot
Sea Bass with Sautéed Mixed Greens, Topped with Lemon Dill Sauce
Sea Bream with Baby Steamed Vegetables, with Lemon And Lime Sauce
Briam Geek Style Ratatouille
Desserts
Loukoumades, Deep-Fried Dough Balls With Honey
Greek Yogurt With Honey Spoon Sweets And Walnuts
Mosaiko Chocolate Butter Mixed with Biscuits
Cheesecake Classic
Tiramisu Classic
Panacota with Greek Coffee Sause
High Season: EURO 30.500 per week (July - August)
Mid Season: EURO 27.500 per week (June & September)
Low Season: EURO 22.000 per week (October - May)
Plus all expenses (V.A.T. 12% & APA 20%)
2026 RATES
High Season Euro 31500 per week (July - August)
Mid Season: Euro 28500 per week (June and Sept)
Low Season: EURO 22000 (rest months)
Plus all expenses (V.A.T. 12% & APA 25%)
WiFi 100EUR unlimited use
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation/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.
