VALIUM 55
€22,000 - €30,500 / WEEK
Accommodates up to 10 Guests in 4 Double-Cabins & 1 twin convertible to double, all en-suite
BUILT/REFIT
YEAR
2023
YACHT
LENGTH
55 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
3
CHARGES
FROM
€22,000
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| Engines 2 x 115 hp Generators 1 x 27.700 Kva | |
| Fuel Consumption: | 40 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 29.6 Feet |
| Draft: | 5.1 Feet |
| Pax: | 10 |
| YearBuilt: | 2023 |
| Builder: | Lagoon |
| Engines: | Engines 2 x 115 hp Generators 1 x 27.700 Kva |
| Flag: | GREEK |
| 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: | - |
| Minimum Age: | - |
| Inverter: | YES |
| Voltages: | - |
| 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: | Yes |
| Dinghy hp: | Highfield 420 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Kneeboard: | No |
| 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): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain
Andreas Gkiatis
Nation: Greek
Born: 1992
Languages: Greek, English.
Deckhand/Steward
Dimitris Stratomitros
Nation: Greek
Born: 2005
Captain - Andreas Gkiatis
Andreas was born in 1992. Despite his young age, he has spent several hours at sea, as captain assistant and has even been a speedboat operator for two years in a row, exploring many Greek islands. He studied mechanical engineering and possess sailing certificate. Self driven person with strong will to work and highly motivated by working challenges. What he loves most in his free time is traveling and scuba diving.
Chef - Raphael Arapakis
Born and raised in Piraeus, with a proud family legacy spanning five generations in fishing, my love for the sea and food was almost inevitable. I bring extensive experience in the culinary field, having worked across restaurants, hotels, festivals, and private events. My culinary philosophy is founded on authenticity and simplicity: fresh, high-quality ingredients, refined techniques, and flavors that pay tribute to Greek tradition. My aim is to craft dishes that awaken memories and evoke genuine emotion.
Deckhand/Steward - Dimitris Stratomitros
Dimitris is 20 years old and is embarking on his second year onboard S/Cat Valium 55’. With deep-rooted passion for sailing, he has participated in numerous sailing races and regattas, showcasing his exceptional maritime skills. Dimitris brings both his dedication and expertise to the team, making him a valuable asset. Beyond sailing, he has a strong passion for sports, particularly football, tennis, free diving, and spearfishing. He is fluent in both Greek and English.
Andreas was born in 1992. Despite his young age, he has spent several hours at sea, as captain assistant and has even been a speedboat operator for two years in a row, exploring many Greek islands. He studied mechanical engineering and possess sailing certificate. Self driven person with strong will to work and highly motivated by working challenges. What he loves most in his free time is traveling and scuba diving.
Chef - Raphael Arapakis
Born and raised in Piraeus, with a proud family legacy spanning five generations in fishing, my love for the sea and food was almost inevitable. I bring extensive experience in the culinary field, having worked across restaurants, hotels, festivals, and private events. My culinary philosophy is founded on authenticity and simplicity: fresh, high-quality ingredients, refined techniques, and flavors that pay tribute to Greek tradition. My aim is to craft dishes that awaken memories and evoke genuine emotion.
Deckhand/Steward - Dimitris Stratomitros
Dimitris is 20 years old and is embarking on his second year onboard S/Cat Valium 55’. With deep-rooted passion for sailing, he has participated in numerous sailing races and regattas, showcasing his exceptional maritime skills. Dimitris brings both his dedication and expertise to the team, making him a valuable asset. Beyond sailing, he has a strong passion for sports, particularly football, tennis, free diving, and spearfishing. He is fluent in both Greek and English.
Starters:
- Ntolmadakia: Savory vine leaves with rice, served with warm Pita bread.
- Aubergine Salad: Tantalizing mix with creamy tzatziki and tirokayteri.
- Anchovy Marinate: A coastal bliss of delicate flavors.
- Fried Calamari & Mussels: Crispy delight with Garlic Walnut dip.
- Taramasalata: Luxurious, creamy, adorned with delicate Botargo shavings.
- Fish Ceviche: Refreshing burst with seasonal fruits.
- Shrimp Saganaki: Bold mix of shrimps, tomatoes, and feta.
- Bouyurdi: Baked blend of Feta cheese, tomatoes, and peppers.
- Thyme-infused Mushrooms: Rustic yet refined, a burst of flavor.
- Beef Tartar: Premium flavors meticulously prepared for perfection.
- Aubergine Red and White: Fried delight with tomato sauce and yogurt.
- Garlic Bread with Herb Yogurt: Aromatic, crispy, and creamy delight.
- Beetroot Ceviche: Vibrant explosion of freshness and zest.
- Mouse Avocado with Smoked Salmon: Creamy indulgence paired with richness.
- Tuna Sauté with Mushrooms: Bold flavors with delicate finesse.
- Lentils with Passion Fruit: Luxurious sweetness with a zesty twist.
- Octopus with Vinegar Sauce: Tender perfection from the sea.
- Shrimp Pasta with Bisque Broth: Bounty of the sea celebrated in a bowl.
Salads:
- Greek Salad: Iconic blend of freshness with feta and olives.
- Burrata with Cherry Tomatoes: Creamy indulgence with vibrant flavors.
- Watermelon & Feta Cheese: Unexpected fusion elevated with basil and honey.
- Tabule: Aromatic Middle Eastern delight with bulgur and herbs.
- Potato Salad: Timeless classic elevated with fragrant herbs.
- Carrot Salad: Vibrant, refreshing, and nutritious with smoked trout.
- Rocket & Spinach with Strawberries: Vibrant mix with chevre cheese and lemon.
- Quinoa with Avocado: Nourishing delight bursting with flavor.
- Chickpeas Salad: Bold blend of onions, parsley, and lemon.
Mains:
- Pasta with Chicken & Hazelnuts: Comfort meets sophistication in every bite.
- Gnocchi with Apaki: Creamy delight flavored with zesty lemon and parsley.
- Wreckfish with Celery Fricassee: Delicate elegance on the plate.
- Pumpkin Risotto: Autumn flavors celebrated with creamy rice and sweetness.
- Wild Tuna with Black Rice: Pristine simplicity, letting ingredients shine.
- Salmon with Pea Puree: Succulent richness meets apple sauce sweetness.
- Greek BBQ: Feast of flavors with Pork, Chicken, Lamb, and more.
- Sea Bream with Curry Aubergine Puree: Spices meet delicate seafood.
- Ribeye Beef Steak: Juicy tenderness with roasted veggies and sweet potatoes.
- Chicken Tacos: Fusion delight with mango and spicy mayo kick.
- Aubergine with Cherry Tomatoes: Mediterranean flavors celebrated on the plate.
- Sour Couscous with Pork Belly: Comforting warmth with a tangy twist.
Desserts:
- Ice Cream or Sorbet: Sweet finale with seasonal fruits.
- Cheese Cake: Creamy classic that never disappoints.
- Homemade Tarts: Luscious crème patisserie with seasonal fruits.
- Lemon Pie: Tangy citrus meets buttery pastry delight.
- Baklava: Classic Mediterranean indulgence in every bite.
- Frozen Chocolate & Biscuit Roll: Indulgent sweetness with hazelnut and crème anglaise.
- Avocado Chocolate Mousse: Healthy indulgence with fresh strawberries.
- Lava Chocolate: Decadent richness in every bite.
- Rice Pudding Crème Brulee: Creamy sweetness crowned with fragrant cinnamon.
JUNE 2023
GUEST COMMENTS
JUNE 2023
GUEST COMMENTS
MAY 2023
GUEST COMMENTS
JULY 2023
GUEST COMMENTS
JULY 2023
GUEST COMMENTS
MAY 2024
GUEST COMMENTS
JUNE 2024
GUEST COMMENTS
Rates are Plus Expenses
Summer 2025 weekly rates:
High Season (July - August): euro 30.500 per week plus expenses (VAT 6.5% & APA 25%)
Mid-Season (June - September): euro 26.500 per week plus expenses (VAT 6.5% & APA 25%)
Low Season (rest months): euro 22.000 per week plus expenses (VAT 6.5% & 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 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or 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.
High Season (July - August): euro 30.500 per week plus expenses (VAT 6.5% & APA 25%)
Mid-Season (June - September): euro 26.500 per week plus expenses (VAT 6.5% & APA 25%)
Low Season (rest months): euro 22.000 per week plus expenses (VAT 6.5% & 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 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or 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.
What are "Med Rates" or "Med Terms?"
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
Vessel Specs
- : Cat
- : 29.6 Feet
- : 5.1 Feet
- : 10
- : 2023
- : Lagoon
- : 8
- : 10
- : Engines 2 x 115 hp Generators 1 x 27.700 Kva
- : Yes
- : Yacht offers Rendezvous Diving only
- : Andreas Gkiatis
- : GREEK
- : No
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | - |
| Heads: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| Engines 2 x 115 hp Generators 1 x 27.700 Kva | |
| Fuel Consumption: | 40 |
| 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: | - |
Water Fun
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | YES |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | 960 L |
| 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: | Yes |
| Dinghy hp: | Highfield 420 |
| Dinghy # pax: | Yamaha 60hp |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | No |
| Kneeboard: | No |
| 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): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Meet the Crew
Captain
Andreas Gkiatis
Nation: Greek
Born: 1992
Languages: Greek, English.
Deckhand/Steward
Dimitris Stratomitros
Nation: Greek
Born: 2005
Captain - Andreas Gkiatis
Andreas was born in 1992. Despite his young age, he has spent several hours at sea, as captain assistant and has even been a speedboat operator for two years in a row, exploring many Greek islands. He studied mechanical engineering and possess sailing certificate. Self driven person with strong will to work and highly motivated by working challenges. What he loves most in his free time is traveling and scuba diving.
Chef - Raphael Arapakis
Born and raised in Piraeus, with a proud family legacy spanning five generations in fishing, my love for the sea and food was almost inevitable. I bring extensive experience in the culinary field, having worked across restaurants, hotels, festivals, and private events. My culinary philosophy is founded on authenticity and simplicity: fresh, high-quality ingredients, refined techniques, and flavors that pay tribute to Greek tradition. My aim is to craft dishes that awaken memories and evoke genuine emotion.
Deckhand/Steward - Dimitris Stratomitros
Dimitris is 20 years old and is embarking on his second year onboard S/Cat Valium 55’. With deep-rooted passion for sailing, he has participated in numerous sailing races and regattas, showcasing his exceptional maritime skills. Dimitris brings both his dedication and expertise to the team, making him a valuable asset. Beyond sailing, he has a strong passion for sports, particularly football, tennis, free diving, and spearfishing. He is fluent in both Greek and English.
Andreas was born in 1992. Despite his young age, he has spent several hours at sea, as captain assistant and has even been a speedboat operator for two years in a row, exploring many Greek islands. He studied mechanical engineering and possess sailing certificate. Self driven person with strong will to work and highly motivated by working challenges. What he loves most in his free time is traveling and scuba diving.
Chef - Raphael Arapakis
Born and raised in Piraeus, with a proud family legacy spanning five generations in fishing, my love for the sea and food was almost inevitable. I bring extensive experience in the culinary field, having worked across restaurants, hotels, festivals, and private events. My culinary philosophy is founded on authenticity and simplicity: fresh, high-quality ingredients, refined techniques, and flavors that pay tribute to Greek tradition. My aim is to craft dishes that awaken memories and evoke genuine emotion.
Deckhand/Steward - Dimitris Stratomitros
Dimitris is 20 years old and is embarking on his second year onboard S/Cat Valium 55’. With deep-rooted passion for sailing, he has participated in numerous sailing races and regattas, showcasing his exceptional maritime skills. Dimitris brings both his dedication and expertise to the team, making him a valuable asset. Beyond sailing, he has a strong passion for sports, particularly football, tennis, free diving, and spearfishing. He is fluent in both Greek and English.
Chef's Table
Starters:
- Ntolmadakia: Savory vine leaves with rice, served with warm Pita bread.
- Aubergine Salad: Tantalizing mix with creamy tzatziki and tirokayteri.
- Anchovy Marinate: A coastal bliss of delicate flavors.
- Fried Calamari & Mussels: Crispy delight with Garlic Walnut dip.
- Taramasalata: Luxurious, creamy, adorned with delicate Botargo shavings.
- Fish Ceviche: Refreshing burst with seasonal fruits.
- Shrimp Saganaki: Bold mix of shrimps, tomatoes, and feta.
- Bouyurdi: Baked blend of Feta cheese, tomatoes, and peppers.
- Thyme-infused Mushrooms: Rustic yet refined, a burst of flavor.
- Beef Tartar: Premium flavors meticulously prepared for perfection.
- Aubergine Red and White: Fried delight with tomato sauce and yogurt.
- Garlic Bread with Herb Yogurt: Aromatic, crispy, and creamy delight.
- Beetroot Ceviche: Vibrant explosion of freshness and zest.
- Mouse Avocado with Smoked Salmon: Creamy indulgence paired with richness.
- Tuna Sauté with Mushrooms: Bold flavors with delicate finesse.
- Lentils with Passion Fruit: Luxurious sweetness with a zesty twist.
- Octopus with Vinegar Sauce: Tender perfection from the sea.
- Shrimp Pasta with Bisque Broth: Bounty of the sea celebrated in a bowl.
Salads:
- Greek Salad: Iconic blend of freshness with feta and olives.
- Burrata with Cherry Tomatoes: Creamy indulgence with vibrant flavors.
- Watermelon & Feta Cheese: Unexpected fusion elevated with basil and honey.
- Tabule: Aromatic Middle Eastern delight with bulgur and herbs.
- Potato Salad: Timeless classic elevated with fragrant herbs.
- Carrot Salad: Vibrant, refreshing, and nutritious with smoked trout.
- Rocket & Spinach with Strawberries: Vibrant mix with chevre cheese and lemon.
- Quinoa with Avocado: Nourishing delight bursting with flavor.
- Chickpeas Salad: Bold blend of onions, parsley, and lemon.
Mains:
- Pasta with Chicken & Hazelnuts: Comfort meets sophistication in every bite.
- Gnocchi with Apaki: Creamy delight flavored with zesty lemon and parsley.
- Wreckfish with Celery Fricassee: Delicate elegance on the plate.
- Pumpkin Risotto: Autumn flavors celebrated with creamy rice and sweetness.
- Wild Tuna with Black Rice: Pristine simplicity, letting ingredients shine.
- Salmon with Pea Puree: Succulent richness meets apple sauce sweetness.
- Greek BBQ: Feast of flavors with Pork, Chicken, Lamb, and more.
- Sea Bream with Curry Aubergine Puree: Spices meet delicate seafood.
- Ribeye Beef Steak: Juicy tenderness with roasted veggies and sweet potatoes.
- Chicken Tacos: Fusion delight with mango and spicy mayo kick.
- Aubergine with Cherry Tomatoes: Mediterranean flavors celebrated on the plate.
- Sour Couscous with Pork Belly: Comforting warmth with a tangy twist.
Desserts:
- Ice Cream or Sorbet: Sweet finale with seasonal fruits.
- Cheese Cake: Creamy classic that never disappoints.
- Homemade Tarts: Luscious crème patisserie with seasonal fruits.
- Lemon Pie: Tangy citrus meets buttery pastry delight.
- Baklava: Classic Mediterranean indulgence in every bite.
- Frozen Chocolate & Biscuit Roll: Indulgent sweetness with hazelnut and crème anglaise.
- Avocado Chocolate Mousse: Healthy indulgence with fresh strawberries.
- Lava Chocolate: Decadent richness in every bite.
- Rice Pudding Crème Brulee: Creamy sweetness crowned with fragrant cinnamon.
Guest Reviews
JUNE 2023
GUEST COMMENTS
JUNE 2023
GUEST COMMENTS
MAY 2023
GUEST COMMENTS
JULY 2023
GUEST COMMENTS
JULY 2023
GUEST COMMENTS
MAY 2024
GUEST COMMENTS
JUNE 2024
GUEST COMMENTS
Availability / Rates
Rates are Plus Expenses
Summer 2025 weekly rates:
High Season (July - August): euro 30.500 per week plus expenses (VAT 6.5% & APA 25%)
Mid-Season (June - September): euro 26.500 per week plus expenses (VAT 6.5% & APA 25%)
Low Season (rest months): euro 22.000 per week plus expenses (VAT 6.5% & 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 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or 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.
High Season (July - August): euro 30.500 per week plus expenses (VAT 6.5% & APA 25%)
Mid-Season (June - September): euro 26.500 per week plus expenses (VAT 6.5% & APA 25%)
Low Season (rest months): euro 22.000 per week plus expenses (VAT 6.5% & 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 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or 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.
What are "Med Rates" or "Med Terms?"
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.
