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VALIUM 67

€34,000 - €47,000 / WEEK
VALIUM 67 - 20
VALIUM 67 - 21
VALIUM 67 - 22
VALIUM 67 - 23
VALIUM 67 - 24
VALIUM 67 - 25
VALIUM 67 - 26
VALIUM 67 - 27
VALIUM 67 - 28
VALIUM 67 - 29
VALIUM 67 - 30
VALIUM 67 - 31
VALIUM 67 - 32
VALIUM 67 - 33
VALIUM 67 - 34
VALIUM 67 - 35
VALIUM 67 - 36
VALIUM 67 - 37
VALIUM 67 - 38

Accommodates up to 10 Guests in 4 Double & 1 twin convertible to double, all air-conditioned with en-suite facilities,

BUILT/REFIT
YEAR
2023
YACHT
LENGTH
67 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
4
CHARGES
FROM
€34,000
Accommodations
Cabins: 5
Queen: -
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
-
Fuel Consumption: 100
Cruising Speed: 12
Max Speed: 14US Gall/Hr
Details
Type: Cat
Beam: 32.11 Feet
Draft: 3.9 Feet
Pax: 10
YearBuilt: 2023
Builder: Lagoon
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: Yes
Kosher: Inq
BBQ: -
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: Yes
Dinghy hp: Highfield 460
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Grigoris Stronis
Nation: Greek
Born: 1997
License: RYA Yachtmaster Offshore
Languages: English (fluent), Greek (native)
Chef
Eleftherios Nikolarakos
Nation: Greek
Born: 1983
Captain - Grigoris Stronis
Born in 1997 on the island of Santorini, I have always been intrigued by the element of water, and familiar with the quality of hospitality. I spent my childhood years sailing and since my early adulthood, when I received my Offshore Sailing Diploma, I have been covering more and more miles as a skipper in daily and weekly cruises, but also in Offshore boat deliveries. Working as a base technician in the beginning of my career, has given me knowledge around all sorts of maintenance and restoration issues, making me confident in engineering and problem-solving. My genuine passion for what I do keeps me evolving and trying to master my skills each and every day.
Education: STCW Basic Safety, RYA SRC Marine Radio, RYA Powerboat II, HORC Offshore Sailing Diploma, RYA Yachtmaster Offshore Sailing, Naval School of Piraeus

Chef - Eleftherios Nikolarakos
Lefteris was born in 1983 in Athens.
The capital city of Greece, a country with a big history in gastronomy.
He acquired his qulinary expertise in Chef d’ oeuvre College.
He is extremely motivated to constantly develop his skills and grow professionally.
He is confident in his ability to come up with interesting ideas for guest and crew meals.
He also has worked both private and charter with extensive restaurant background.
He is passionate for creating and combining flavors and textures using local ingredients.

Deckhand - Ilias Karamitros


Stewardess - TBC


DAY 1

LUNCH

Salad

Greek salad, pickled shallots, critamon, caper leaves and feta cheese mousse with fresh oregano

Starter

Split peas,sundried tomatoes cream and marinated anchovies

Main

Greek wine braised octopus, smoked eggplant puree with miso and molasses, pesto mint-kale

Dessert

Lemon cream pie with raspberry sauce

 

DINNER

Salad

Roasted goat cheese, poached pears and caramelized hazelnuts

Starter

Beef tartare ''giaourtlou'', sheep yogurt and spicy tomato sauce 

Main

Roasted lamp, lemon potatoes mash, tzatziki cream and rosemary-wine sauce

Dessert

Traditional orange pie from ''Mykonos'', vanilla ice-cream

 

DAY 2

LUNCH

Salad

Garlicky sauteed greens, soft cheese and fresh tomato

Starter

Steamed Mussels with ouzo and Greek herbs

Main

Red mullet with savoro sauce from ''Corfu'' and Jerusalem artichokes puree 

Desserts
''Ekmek kantaifi'', cremeux mastic from ''Chios'', whipped cream and pistachios of Aegina

 

DINNER

Salad

Beetroot carpaccio, pickled red radish, oatm crackers, custard aged graviera of Syros

orange dressing

Starter

Wild greens pie from ''Macedonia''

Main

Beef fillet with grilled baby gem and chimichurri

Dessert

Namelaka chocolate tart, caramelized hazelnuts  and bitter chocolate sorbet

 

DAY 3

LUNCH

Salad

''Athenian'' salad, smoked mackerel,caviar, cuttlefish ink mayo

Starter

Taramas mousse with sweet potatoes, grilled greens and crispy''soutzouki''

Main

Shrimp orzo with chorizo powder, fennel and Aegean herbs

Dessert

Greek custard cream,''Galaktoboureko'' millefeuille

 

DINNER

Salad

Steak watermelon marinated, arugula and feta cheese

Starter

Amberjack ceviche in the style of Greek salad

Main

Steamed crab savoy cabbage ''Dolmades'' with saffron bechamel

Dessert

Poached pears, white chocolate-parsnip cream and red wine-cinnamon sauce

 

 

DAY 4

LUNCH

Salad 

Textures of tomatoes,caper and soft cheese from ''Crete''

Starter

Zucchini balls with mint yogurt sauce

Main

''Traditional  Greek moussaka'' ,eggplant lasagna with veal tail

Dessert

Rice pudding with mastic, rosewater and pistachios of Aegena

 

DINNER

Salad

Red cabbage pickled salad, carrot, raisins, roasted butter squash and

prosciutto of Evritania

Starter

Cheesecake with carob crumble, soft cheese of Mykonos ''kopanisti'',

 marinated cherry tomatoes and chives oil

Main

Chicken Fricassee, Madeira wine,wild mushrooms and trahanas

Dessert

Chilli cardamom dark chocolate mousse

 

DAY 5

LUNCH

Salad

Tabbouleh with yogurt-ginger sauce and lemon vinaigrette

Starter

Salmon tartare,avocado, mango and brick caviar

Main

Risotto ''spanakorizo'' with sea bass fillet

Desserts

Flan Parisien Vanille and roasted peaches

 

DINNER

Salad

''Salmorejo'' cold soup, crispy jamon and creme fraise

Starter

Scallops sauteed with lemon beurre blanc, caviar and morels

Main 

Pork tenderloin, sweet potatoes puree with fresh plum sauce

Dessert

Chocolate tart with salted caramel buttercream

 

DAY 6

LUNCH

Salad

Sea Urchin salad with fresh lemon and olive oil

Starter

Greek shrimp saganaki with feta cheese

Main

Lobster linguine, bisque and grated roe

Dessert

Strawberry mousse and almond crust

 

DINNER

Salad

Tuna tartare with critamon, spring onion,chilli pepper and avocado mousse

Starter

Wild mushrooms sauteed with blueberries fermentation and thyme

Main

Pistachio crusted lamb chops with grilled vegetables

Dessert

''Saragli'' from Thessaloniki and walnut pastry cream

 

DAY 7

LUNCH

Salad

Sifnos caper salad with smoked eel

Starter

Salty feta puffs ''Loukoumades'' with tomato jam

Main

Squid stuffed with rice,pine nuts and raisins

Dessert

Crema Catalana

 

DINNER

Salad

Deconstructed ''gemista' and foam of stuffed vegetables

 with sheep's milk yogurt

Starter

Smoked eggplant, with wine cheese and tomato confit

Main

Cod ''Agioritikos'' , onions cream, dried plums gel and mashed potatoes

Dessert

Greek yogurt panna cotta  with a sour cherry sauce

JUNE 2023
Guests Comments
Rates are Plus Expenses
Summer 2025 weekly rates:
High Season (July - August): euro 47.000 per week plus expenses (VAT 6.5% & APA 25%)
Mid-Season (June - September): euro 42.500 per week plus expenses (VAT 6.5% & APA 25%)
Low Season (rest months): euro 34.000 per week plus expenses (VAT 6.5% & 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
  • : 32.11 Feet
  • : 3.9 Feet
  • : 10
  • : 2023
  • : Lagoon
  • : 12
  • : 14
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Grigoris Stronis
  • : GREEK
  • : No
Accommodations
Cabins: 5
Queen: -
Single Cabins: 1
Showers: 5
Wash Basins: -
Heads: 5
Electric Heads: 5
Engine Details
-
Fuel Consumption: 100
Cruising Speed: 12
Max Speed: 14US 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: Yes
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: 220V
Water Maker: Yes
Water Cap: 1000 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 460
Dinghy # pax: Yamaha 60hp
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: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Grigoris Stronis
Nation: Greek
Born: 1997
License: RYA Yachtmaster Offshore
Languages: English (fluent), Greek (native)
Chef
Eleftherios Nikolarakos
Nation: Greek
Born: 1983
Captain - Grigoris Stronis
Born in 1997 on the island of Santorini, I have always been intrigued by the element of water, and familiar with the quality of hospitality. I spent my childhood years sailing and since my early adulthood, when I received my Offshore Sailing Diploma, I have been covering more and more miles as a skipper in daily and weekly cruises, but also in Offshore boat deliveries. Working as a base technician in the beginning of my career, has given me knowledge around all sorts of maintenance and restoration issues, making me confident in engineering and problem-solving. My genuine passion for what I do keeps me evolving and trying to master my skills each and every day.
Education: STCW Basic Safety, RYA SRC Marine Radio, RYA Powerboat II, HORC Offshore Sailing Diploma, RYA Yachtmaster Offshore Sailing, Naval School of Piraeus

Chef - Eleftherios Nikolarakos
Lefteris was born in 1983 in Athens.
The capital city of Greece, a country with a big history in gastronomy.
He acquired his qulinary expertise in Chef d’ oeuvre College.
He is extremely motivated to constantly develop his skills and grow professionally.
He is confident in his ability to come up with interesting ideas for guest and crew meals.
He also has worked both private and charter with extensive restaurant background.
He is passionate for creating and combining flavors and textures using local ingredients.

Deckhand - Ilias Karamitros


Stewardess - TBC


DAY 1

LUNCH

Salad

Greek salad, pickled shallots, critamon, caper leaves and feta cheese mousse with fresh oregano

Starter

Split peas,sundried tomatoes cream and marinated anchovies

Main

Greek wine braised octopus, smoked eggplant puree with miso and molasses, pesto mint-kale

Dessert

Lemon cream pie with raspberry sauce

 

DINNER

Salad

Roasted goat cheese, poached pears and caramelized hazelnuts

Starter

Beef tartare ''giaourtlou'', sheep yogurt and spicy tomato sauce 

Main

Roasted lamp, lemon potatoes mash, tzatziki cream and rosemary-wine sauce

Dessert

Traditional orange pie from ''Mykonos'', vanilla ice-cream

 

DAY 2

LUNCH

Salad

Garlicky sauteed greens, soft cheese and fresh tomato

Starter

Steamed Mussels with ouzo and Greek herbs

Main

Red mullet with savoro sauce from ''Corfu'' and Jerusalem artichokes puree 

Desserts
''Ekmek kantaifi'', cremeux mastic from ''Chios'', whipped cream and pistachios of Aegina

 

DINNER

Salad

Beetroot carpaccio, pickled red radish, oatm crackers, custard aged graviera of Syros

orange dressing

Starter

Wild greens pie from ''Macedonia''

Main

Beef fillet with grilled baby gem and chimichurri

Dessert

Namelaka chocolate tart, caramelized hazelnuts  and bitter chocolate sorbet

 

DAY 3

LUNCH

Salad

''Athenian'' salad, smoked mackerel,caviar, cuttlefish ink mayo

Starter

Taramas mousse with sweet potatoes, grilled greens and crispy''soutzouki''

Main

Shrimp orzo with chorizo powder, fennel and Aegean herbs

Dessert

Greek custard cream,''Galaktoboureko'' millefeuille

 

DINNER

Salad

Steak watermelon marinated, arugula and feta cheese

Starter

Amberjack ceviche in the style of Greek salad

Main

Steamed crab savoy cabbage ''Dolmades'' with saffron bechamel

Dessert

Poached pears, white chocolate-parsnip cream and red wine-cinnamon sauce

 

 

DAY 4

LUNCH

Salad 

Textures of tomatoes,caper and soft cheese from ''Crete''

Starter

Zucchini balls with mint yogurt sauce

Main

''Traditional  Greek moussaka'' ,eggplant lasagna with veal tail

Dessert

Rice pudding with mastic, rosewater and pistachios of Aegena

 

DINNER

Salad

Red cabbage pickled salad, carrot, raisins, roasted butter squash and

prosciutto of Evritania

Starter

Cheesecake with carob crumble, soft cheese of Mykonos ''kopanisti'',

 marinated cherry tomatoes and chives oil

Main

Chicken Fricassee, Madeira wine,wild mushrooms and trahanas

Dessert

Chilli cardamom dark chocolate mousse

 

DAY 5

LUNCH

Salad

Tabbouleh with yogurt-ginger sauce and lemon vinaigrette

Starter

Salmon tartare,avocado, mango and brick caviar

Main

Risotto ''spanakorizo'' with sea bass fillet

Desserts

Flan Parisien Vanille and roasted peaches

 

DINNER

Salad

''Salmorejo'' cold soup, crispy jamon and creme fraise

Starter

Scallops sauteed with lemon beurre blanc, caviar and morels

Main 

Pork tenderloin, sweet potatoes puree with fresh plum sauce

Dessert

Chocolate tart with salted caramel buttercream

 

DAY 6

LUNCH

Salad

Sea Urchin salad with fresh lemon and olive oil

Starter

Greek shrimp saganaki with feta cheese

Main

Lobster linguine, bisque and grated roe

Dessert

Strawberry mousse and almond crust

 

DINNER

Salad

Tuna tartare with critamon, spring onion,chilli pepper and avocado mousse

Starter

Wild mushrooms sauteed with blueberries fermentation and thyme

Main

Pistachio crusted lamb chops with grilled vegetables

Dessert

''Saragli'' from Thessaloniki and walnut pastry cream

 

DAY 7

LUNCH

Salad

Sifnos caper salad with smoked eel

Starter

Salty feta puffs ''Loukoumades'' with tomato jam

Main

Squid stuffed with rice,pine nuts and raisins

Dessert

Crema Catalana

 

DINNER

Salad

Deconstructed ''gemista' and foam of stuffed vegetables

 with sheep's milk yogurt

Starter

Smoked eggplant, with wine cheese and tomato confit

Main

Cod ''Agioritikos'' , onions cream, dried plums gel and mashed potatoes

Dessert

Greek yogurt panna cotta  with a sour cherry sauce

JUNE 2023
Guests Comments
Rates are Plus Expenses
Summer 2025 weekly rates:
High Season (July - August): euro 47.000 per week plus expenses (VAT 6.5% & APA 25%)
Mid-Season (June - September): euro 42.500 per week plus expenses (VAT 6.5% & APA 25%)
Low Season (rest months): euro 34.000 per week plus expenses (VAT 6.5% & 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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