VALIUM62

€20,500 - €28,500 / WEEK
BUILT/REFIT
YEAR
2018
YACHT
LENGTH
62 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
3
CHARGES
FROM
€20,500
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
2 x 150 hp 1 x 27.700 Kva& 1 X 11.000 Kva
Fuel Consumption: 40
Cruising Speed: 10
Max Speed: -
Details
Type: Cat
Beam: 32'10'' Feet
Draft: 5'1'' Feet
Pax: 10
YearBuilt: 2018
Builder: Lagoon
Engines: 2 x 150 hp 1 x 27.700 Kva& 1 X 11.000 Kva
JetSkis: No
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: Wifi Internet access
Camcorder: -
Books: Yes
Board Games: Yes
Deck Shower: Yes
Water Maker: YES
Special Diets: Inq
Kosher: Inq
BBQ: No
Minimum Age: 2
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: 4.20 m
Dinghy hp: 60
Water Skis Adult: 2
Water Skis Kids: 1
Jet Skis: No
Kneeboard: 1
Windsurfer: No
Snorkel Gear: 10
Tube: 1
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: 1
Kayaks (2 Pax): 1
Floating Mats: No
Swim Platform: YES
Boarding Ladder (Loc/Type): YES
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: 2
Captain
GEORGE LIASSIDES
Nation: CYPRIOT
Born: 1970
Languages: Greek, English
Chef
Tatiana Konstantinidi
Nation: Greek
Born: 1986
Captain George Liassides
Cheerful, Responsible, Professional!
Is some of the endorsement skills from Valium 62's guests for Captain George. The experienced captain has been born in Cyprus in 1970 and has Athens as a permanent residence since 1990. Started to sail by yachts at 1993, until to decided in 2001 to make his love of the yachts and tourism, part of his career and his life!
He studied Shipping and Travel& Tourism. His Naval Education included the MCA/RYA Offshore Yacht Master, National Sailing Offshore Diploma and Greek Coastguard powerboat certification(up to 24m). Also, he is certified of «GMDSS/GO», «Medical Care», « Medical First Aid», «STCW/95 B. Safety Course», «Crowd & Crisis Management Ro/Ro Passengers», «Survival at Open Seas», «PADI Open Seas Scuba» and «IATA/UFTA F. Diploma».
The great experience of him, as a Captain of several premium sailing and motor yachts (Monohull & Catamaran) at Greece and South Mediterranean, has given to him the convenience and the pleasure to sail with Valium62 guests at the most amazing and secret spots of Greek seas!
As a Captain, with his professional attitude and friendliness, he makes all the guest feel welcome to enjoy their sailing holiday of a lifetime!
For Captain George and his crew, the integrated and high-quality hospitality of the guests is the major daily goal!

Chef Tatiana Konstantinidi

Tatiana is creative and dedicated chef, one that enjoys spending her time in the galley. Her chemistry background has given her a deeper understanding of food and cooking techniques. She is passionate about mediterranean cuisine and local ingredients, but she enjoys bringing faraway flavours to the table every now and then. Ask away for vegan, vegetarian and gluten free meals, sushi, asian, mexican and caribbean. In her free time she likes yoga, travelling, reading and of course cooking! Fluent in Greek, English, Spanish and basic German.

Stewardess Maria Avloniti
Maria is a personality of many interests. After getting her skippers license and motorboat diploma she decided to leave her long career as a professional photographer to pursuit her passion for boats and sailing and travelling.
Having a degree in Nursing and Homeopathy, a lifeguard diploma and ten years of working experience in restaurants, she is devoted to make sure that you spend your days in a memorable way.
She is an open and friendly personality that will make you feel comfortable around her and will be attending your needs always with a smile. She speaks Greek and English fluently and currently learning to speak Spanish

  VALIUM62 | SAMPLE MENU  

Breakfast
(paired with fresh bread, seasonal fruit, yoghurt, milk, coffee and tea)
Homemade granola
Detox breakfast ( açai smoothie bowl, quinoa pancakes, berry& chia porridge, grapefruit juice)
Baked bread and various doughs
Grandma’s “spanakopita”
Freshly squeezed juice and smoothies
Various kinds of eggs (poached, fried, omelettes, Benedict, shaksuka, scrambled, Mexican)
Cold cuts and cheese platters
Crepes with various fillings
Soufflé pancakes with fresh fruit
Banana bread

Starters

Pistachio crusted feta cheese with red pepper chutney
Steamed mussels in a wine and saffron flavoured broth
Fresh raviolone with spinach and a runny egg yolk in the middle
Eggplant bake with local cheese mix
Beetroot croquettes with creamy goat cheese
Greek summer rolls
Marinated octopus salad
Mojito grilled prawns
Amberjack carpaccio with mango
Ceviche ala mexicana

 

Salads

Greek salad
Cretan “dakos” salad and wild seaside herbs
Mint salad with feta cheese
Nicoise style salad with seared tuna
Grilled calamari green salad with tomato vinegraitte
Wild greens with lemon sauce
Beluga lentil salad
Baby spinach with grilled vegetables and honey mustard dressing
Heirloom tomato with burrata and balsamic caviar
Grilled pineapple with beetroot coleslaw
Green salad with strawberries, spring onions and goat cheese
Many colourful combinations of greens, vegetables, grains, fruit, cheese and dressings

Main Courses
Spaghetti alle vongole with bottarga in a white wine sauce
Squid ink risotto with a parmesan tuile and crispy squid tentacles
Salt crusted fresh large fish with ratatouille and aromatic greens
Mediterranean seared tuna steak with fragrant wild rice and marinated root vegetables
Grilled octopus with fava bean purée, caramelised onions and beetroot jam
Fusion seafood paella
Baked beef orzotto “Giouvetsi”
Herb crusted black Angus tenderloin with sweet potato puree and black garlic sauce
Authentic or vegetarian moussaka with spicy white cheese mousse
Crispy skin sea bass with pickled radishes and pea purée
Melt-in-your-mouth baked lamb with wild greek herbs
Free range chicken thighs with tahini sauce and black olives, accompanied by quinoa tabbouleh

Desserts
Greek yoghurt mousse with a passion fruit coulis
Summer cheesecake
Cold mascarpone cream with honey and berries
Classic profiteroles
Lemon tart
Orange pie
Death by chocolate with rosemary infused chocolate sauce
Mastic and rosewater flavoured pannacotta
Traditional “galaktompoureko”
Chocolate souffle

Special Menu
Tuna Sashimi
Sushi
Baja California fish tacos
Caribbean lobster with coconut rice
Crispy skin sea bream with fried garlic and mango salsa
Vietnamese summer rolls
Thai green curry with prawns

 

*Menu options alternate and change depending on guests’preferences and dietary needs

Valium62 SATISFACTION REPORT 2
Valium62 SATISFACTION REPORT 2
Valium62 SATISFACTION REPORT 3
Valium62 SATISFACTION REPORT 3
Valium62 SATISFACTION REPORT 4
Valium62 SATISFACTION REPORT 4
Valium62 SATISFACTION REPORT 5
Valium62 SATISFACTION REPORT 5
Valium62 SATISFACTION REPORT 6
Valium62 SATISFACTION REPORT 6
Valium62 SATISFACTION REPORT 7
Valium62 SATISFACTION REPORT 7
VALIUM SATISFACTION REPORT 8
CHARTER VALIUM 62, 25/06 - 02/07/2020
Rates are Plus Expenses
Period A (July/August)Euro 28500 + 12% VAT + 20% APA
Period B (June and September) Euro 25500 + 12% VAT + 20% APA
Period C (rest months) Euros 20500 + 12% VAT + 20% APA

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
  • : 32'10'' Feet
  • : 5'1'' Feet
  • : 10
  • : 2018
  • : Lagoon
  • : 10
  • : 2 x 150 hp 1 x 27.700 Kva& 1 X 11.000 Kva
  • : 1
  • : No
  • : Yacht offers Rendezvous Diving only
  • : GEORGE LIASSIDES
  • : GREEK
  • : No
Accommodations
Cabins: 5
Queen: 5
Single Cabins: 1
Showers: 5
Wash Basins: -
Heads: 5
Electric Heads: 5
Engine Details
2 x 150 hp 1 x 27.700 Kva& 1 X 11.000 Kva
Fuel Consumption: 40
Cruising Speed: 10
Max Speed: -
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: Wifi Internet access
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: YES
Special Diets: Inq
Kosher: Inq
BBQ: No
# Dine In: YES
Minimum Age: 2
Generator: YES
Inverter: Yes
Voltages: 220v
Water Maker: YES
Water Cap: 960lt
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: -
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: 4.20 m
Dinghy hp: 60
Dinghy # pax: 6
Water Skis Adult: 2
Water Skis Kids: 1
Jet Skis: No
Wave Runners: -
Kneeboard: 1
Windsurfer: No
Snorkel Gear: 10
Tube: 1
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: 1
Kayaks (2 Pax): 1
Floating Mats: No
Swim Platform: YES
Boarding Ladder (Loc/Type): YES
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: 2
Captain
GEORGE LIASSIDES
Nation: CYPRIOT
Born: 1970
Languages: Greek, English
Chef
Tatiana Konstantinidi
Nation: Greek
Born: 1986
Captain George Liassides
Cheerful, Responsible, Professional!
Is some of the endorsement skills from Valium 62's guests for Captain George. The experienced captain has been born in Cyprus in 1970 and has Athens as a permanent residence since 1990. Started to sail by yachts at 1993, until to decided in 2001 to make his love of the yachts and tourism, part of his career and his life!
He studied Shipping and Travel& Tourism. His Naval Education included the MCA/RYA Offshore Yacht Master, National Sailing Offshore Diploma and Greek Coastguard powerboat certification(up to 24m). Also, he is certified of «GMDSS/GO», «Medical Care», « Medical First Aid», «STCW/95 B. Safety Course», «Crowd & Crisis Management Ro/Ro Passengers», «Survival at Open Seas», «PADI Open Seas Scuba» and «IATA/UFTA F. Diploma».
The great experience of him, as a Captain of several premium sailing and motor yachts (Monohull & Catamaran) at Greece and South Mediterranean, has given to him the convenience and the pleasure to sail with Valium62 guests at the most amazing and secret spots of Greek seas!
As a Captain, with his professional attitude and friendliness, he makes all the guest feel welcome to enjoy their sailing holiday of a lifetime!
For Captain George and his crew, the integrated and high-quality hospitality of the guests is the major daily goal!

Chef Tatiana Konstantinidi

Tatiana is creative and dedicated chef, one that enjoys spending her time in the galley. Her chemistry background has given her a deeper understanding of food and cooking techniques. She is passionate about mediterranean cuisine and local ingredients, but she enjoys bringing faraway flavours to the table every now and then. Ask away for vegan, vegetarian and gluten free meals, sushi, asian, mexican and caribbean. In her free time she likes yoga, travelling, reading and of course cooking! Fluent in Greek, English, Spanish and basic German.

Stewardess Maria Avloniti
Maria is a personality of many interests. After getting her skippers license and motorboat diploma she decided to leave her long career as a professional photographer to pursuit her passion for boats and sailing and travelling.
Having a degree in Nursing and Homeopathy, a lifeguard diploma and ten years of working experience in restaurants, she is devoted to make sure that you spend your days in a memorable way.
She is an open and friendly personality that will make you feel comfortable around her and will be attending your needs always with a smile. She speaks Greek and English fluently and currently learning to speak Spanish

  VALIUM62 | SAMPLE MENU  

Breakfast
(paired with fresh bread, seasonal fruit, yoghurt, milk, coffee and tea)
Homemade granola
Detox breakfast ( açai smoothie bowl, quinoa pancakes, berry& chia porridge, grapefruit juice)
Baked bread and various doughs
Grandma’s “spanakopita”
Freshly squeezed juice and smoothies
Various kinds of eggs (poached, fried, omelettes, Benedict, shaksuka, scrambled, Mexican)
Cold cuts and cheese platters
Crepes with various fillings
Soufflé pancakes with fresh fruit
Banana bread

Starters

Pistachio crusted feta cheese with red pepper chutney
Steamed mussels in a wine and saffron flavoured broth
Fresh raviolone with spinach and a runny egg yolk in the middle
Eggplant bake with local cheese mix
Beetroot croquettes with creamy goat cheese
Greek summer rolls
Marinated octopus salad
Mojito grilled prawns
Amberjack carpaccio with mango
Ceviche ala mexicana

 

Salads

Greek salad
Cretan “dakos” salad and wild seaside herbs
Mint salad with feta cheese
Nicoise style salad with seared tuna
Grilled calamari green salad with tomato vinegraitte
Wild greens with lemon sauce
Beluga lentil salad
Baby spinach with grilled vegetables and honey mustard dressing
Heirloom tomato with burrata and balsamic caviar
Grilled pineapple with beetroot coleslaw
Green salad with strawberries, spring onions and goat cheese
Many colourful combinations of greens, vegetables, grains, fruit, cheese and dressings

Main Courses
Spaghetti alle vongole with bottarga in a white wine sauce
Squid ink risotto with a parmesan tuile and crispy squid tentacles
Salt crusted fresh large fish with ratatouille and aromatic greens
Mediterranean seared tuna steak with fragrant wild rice and marinated root vegetables
Grilled octopus with fava bean purée, caramelised onions and beetroot jam
Fusion seafood paella
Baked beef orzotto “Giouvetsi”
Herb crusted black Angus tenderloin with sweet potato puree and black garlic sauce
Authentic or vegetarian moussaka with spicy white cheese mousse
Crispy skin sea bass with pickled radishes and pea purée
Melt-in-your-mouth baked lamb with wild greek herbs
Free range chicken thighs with tahini sauce and black olives, accompanied by quinoa tabbouleh

Desserts
Greek yoghurt mousse with a passion fruit coulis
Summer cheesecake
Cold mascarpone cream with honey and berries
Classic profiteroles
Lemon tart
Orange pie
Death by chocolate with rosemary infused chocolate sauce
Mastic and rosewater flavoured pannacotta
Traditional “galaktompoureko”
Chocolate souffle

Special Menu
Tuna Sashimi
Sushi
Baja California fish tacos
Caribbean lobster with coconut rice
Crispy skin sea bream with fried garlic and mango salsa
Vietnamese summer rolls
Thai green curry with prawns

 

*Menu options alternate and change depending on guests’preferences and dietary needs

Valium62 SATISFACTION REPORT 2
Valium62 SATISFACTION REPORT 2
Valium62 SATISFACTION REPORT 3
Valium62 SATISFACTION REPORT 3
Valium62 SATISFACTION REPORT 4
Valium62 SATISFACTION REPORT 4
Valium62 SATISFACTION REPORT 5
Valium62 SATISFACTION REPORT 5
Valium62 SATISFACTION REPORT 6
Valium62 SATISFACTION REPORT 6
Valium62 SATISFACTION REPORT 7
Valium62 SATISFACTION REPORT 7
VALIUM SATISFACTION REPORT 8
CHARTER VALIUM 62, 25/06 - 02/07/2020
Rates are Plus Expenses
Period A (July/August)Euro 28500 + 12% VAT + 20% APA
Period B (June and September) Euro 25500 + 12% VAT + 20% APA
Period C (rest months) Euros 20500 + 12% VAT + 20% APA

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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