Valium 55

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YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

DOUBLE BEDS 4

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	3
Length	55 Ft / 16.8 m
Beam	29.6 Ft / 9.04 m
Draft	5.1 Ft / 1.56 m
Built - Refit:	2023 - No Refit Date Set
Builder	Lagoon
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

Accommodates up to 10 Guests in 4 Double-Cabins & 1 twin convertible to double, all en-suite

WATERSPORTS

Dinghy	Yes
Dinghy HP	Highfield 420
Paddle Boards	Yes
Double Kayaks	Yes
Adult Water-skis	Yes
Kids Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Seascooter (x2)
Standup Paddle boards (x2)
Kayak
Wakeboard (adults)
Water ski (adults and children)
Fishing Equipment
Snorkeling equipment
Tubes - Towable inflatable

CREW PROFILE

John Arvanitis

Konstantinos Tsakiridis

Captain - John Arvanitis
Born : 1999
John is 24 years old, born and raised in Athens and his passion for the sea prevailed over his engineering studies. Having 7 years of experience John worked in a variety of yachts including catamarans , motor-yachts and super-yachts that helped him develop his yachting and service skills despite his age. He is a young professional and very dedicated person always willing to provide and exceed your expectations. In addition, his water-sports background will ensure safe entertainment with the equipment Valium55 provides. He speaks Greek (native) , English (fluent) , German (basic) and Spanish (basic).

Certificates :
Yachtmaster offshore (RYA)
Safety security awareness.
National sailing offshore diploma
Powerboat ll
Radio Communications (General operator GMDSS)
Basic safety training STCW
Crowd and crisis management (RO/RO)
Lifeguard

Chef - Konstantinos Tsakiridis
Konstantinos, a true food enthusiast with an insatiable passion for all things that bring people together. He believes that food is more than just sustenance - it has the power to bring people together and create unforgettable experiences.
Not afraid of taking risks and is always willing to try something new. He has a keen eye for detail and is meticulous in his approach to cooking.
His curiosity and desire to learn about different cuisines have taken him on a delicious journey that he continues to explore with an open mind.
Traditional inspired dishes remade with bold flavors, stunning presentation, and attention to detail. Konstantinos takes great pride in creating a memorable experience for his guests, always pushing the boundaries of what is possible in the kitchen.
With a willingness to take risks and try new things, Konstantinos is constantly evolving his craft and inspiring others to do the same
He speaks Greek (native), English (fluent).

Certificates :
Basic safety training STCW
Culinary arts IVT Omiros college
Powerboat 1
National sailing offshore diploma

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.

ADDITIONAL INFORMATION

SAMPLE MENU

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.

PRICING DETAILS
Valium 55 INQUIRE

Pricing

From: 22,000
To: 30,500

Pricing Details

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.

Destinations

greece

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Learn More AboutValium 55

VALIUM 55