Lucky Clover

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YACHT DESCRIPTION

SLEEPS 12 GUESTS IN 6 GUEST STATEROOM(S).

QUEEN BEDS 2

DOUBLE BEDS 3

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	12
Staterooms	6
# Of Crew	3
Length	52 Ft / 15.9 m
Beam	28.8 Ft / 8.8 m
Draft	5.1 Ft / 1.56 m
Builder	Lagoon
Built - Refit:	2016 - No Refit Date Set
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

Accommodates 12 guests in 2 master cabins, 3 double bed cabins and one with upper and lower bunks.
Crew sleeps in separate compartments

WATERSPORTS

Dinghy	YES
Dinghy HP	60
Paddle Boards	2
Double Kayaks	Yes
Adult Water-skis	Yes
Kids Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	2
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Tender 3.90m Highfield aluminium with 60 HP Yamaha outboard
SUP (3)
Sea Wing (1)
Water Carpet (1)
Water ski (adults)
Kayak 2 seater (1)
Wakeboard (1)
Snorkeling Equipment (12)
Fishing gear

*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

CREW PROFILE

Florian Ibrahimi

George Siorovigkas

Captain: TBA

Chef: Florian Ibrahimi

Chef Florian Ibrahimi Lee is the newest addition to the crew of Lucky Clover, bringing with him a deep passion for food and a strong work ethic. Born in 1990, Florian discovered his love for cooking at a young age by watching his father in the kitchen—a formative experience that sparked a lifelong journey into the culinary world.
Specialising in both Mediterranean and Asian cuisine, Florian is all about bold, flavorful dishes crafted with care. For him, food is more than just nourishment; it’s a craft that requires time, love, and respect. He is constantly innovating and refining his techniques, always striving to deliver delicious and memorable meals that delight guests.
In addition to his culinary talents, Florian is also a skilled barista and offers top-tier customer service with a friendly and attentive approach. His background in hospitality and his natural sense of organisation make him an invaluable team player on board. Fluent in Greek, English, and Albanian, Florian is adaptable, highly organised, and excels at time management—ensuring that every meal is served with precision and care.
Guests aboard Lucky Clover can expect a warm, welcoming presence in the galley and a dining experience filled with heart, skill, and global flavours.

Deck/Stew: George Siorovigkas

George, born in 1999, is a hardworking individual aboard the Lucky Clover, joining the crew as deckhand/stew for his first time on board. Prior to joining a yacht, he worked as a waiter since 2018, honing his skills in customer service and teamwork. Fluent in both Greek and English, George’s communication abilities help him connect effortlessly with both crew and guests. His positive attitude, combined with his strong work ethic, makes him a reliable and adaptable member of the team, eager to learn the ropes of the yachting industry while contributing to the smooth operation of the vessel. Although new to the role, his previous experience in hospitality ensures he’s ready to assist with both deck and interior duties, always with a smile and a willingness to help.

YACHT DESCRIPTION
Lucky Clover is a Lagoon 52 which combines noble and luxurious materials, with soft shades for a harmonious interior. Continuous horizontal and fluent lines give the interior open and generous spaces. Continuity between exterior and interior life with a slender exterior design for a boat with a strong character. With all the action happening on a big flybridge, one flight upstairs from the passenger cockpit and far above the water. Passengers who prefer to enjoy the ride quietly or converse with others can lounge in the cockpit below or sit sunning on the bows as the dolphins arc past. Lucky Clover accommodates 12 guests in 5 double cabins and one cabin with bunk beds all with private bathrooms. She is an ideal yacht for causing the Greek islands.

ADDITIONAL INFORMATION

SAMPLE MENU

Paneer Butter Masala – Indian curry made with paneer (Indian cottage cheese) in a rich tomato-based sauce.
Vegetable Stir-Fry – Mixed vegetables sautéed in soy sauce, garlic, and ginger (Asian-style).
Falafel – Deep-fried balls made from ground chickpeas, herbs, and spices (Middle Eastern).
Caprese Salad – Italian salad with tomatoes, mozzarella, basil, and olive oil.
Veggie Tacos – Corn tortillas filled with grilled vegetables, beans, avocado, and salsa
Margherita Pizza – Classic pizza with tomato sauce, mozzarella cheese, and fresh basil
Vegetable Biryani – Fragrant Indian rice dish with vegetables and aromatic spices.
Stuffed Bell Peppers – Bell peppers filled with rice, beans, veggies, and cheese.
Minestrone Soup – Hearty Italian vegetable soup with pasta or rice
Hummus with Pita Bread – Creamy chickpea dip served with warm pita or veggies
Baked fresh veggies with sweet potato bell peppers zucchini eggplant

PRICING DETAILS
Lucky Clover INQUIRE

Pricing

From: 18,500 per week
To: 24,000 per week

Pricing Details

Rates
HIGH SEASON (July - August): EURO 24000
MID SEASON (June & September): EURO 22000
LOW SEASON (October - May): EURO 18500
Plus all expenses (V.A.T. 12% & APA 25%, for 12 PAX 30%)

PLEASE NOTE: If 12 guests on board APA of 30% is required

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

If the yacht is chartered from a location other than the home port, the charter is subject to relocation fee.

Relocation Fees:
Yachts up to 52 ft: Cyclades (1000 EUR) *
*Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.

Lucky Clover

Pricing

Pricing Details

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