Atlantis

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

DOUBLE BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	3
Length	62 Ft / 18.9 m
Beam	32.7 Ft / 9.99 m
Draft	6.5 Ft / 1.99 m
Builder	Lagoon
Built - Refit:	2020 - No Refit Date Set

ACCOMMODATION INFORMATION

The yacht accomodates 8 guests in 4 double cabins. Each Cabin has its own facilities.

WATERSPORTS

Dinghy	Yes
Dinghy HP	60
Paddle Boards	2
Double Kayaks	1
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

CREW PROFILE

Nikitas Vrachatis
Captain
Nikitas is a highly experienced Greek skipper and marine engineer with over 30 years of hands-on sailing experience, having logged more than 495,000 nautical miles, including 100,000 miles in competitive racing. With a strong background in both sailing and motor yachts up to 75 feet, he combines extensive seafaring knowledge with technical expertise in yacht maintenance, rigging, and engineering. Nikitas has worked as a skipper, first mate, and engineer across Greece and abroad, and has held key roles both onboard and in shipyard environments. Fluent in Greek and conversant in English and Italian, he brings reliability, deep mechanical know-how, and a passion for the sea to every vessel he joins.

John Dimitriou
Chef
Giannis was born in 1991 in Spata, Attica. He has been interested in cooking from a young age, frequently cooking at home. In his professional career Giannis has worked at
several restaurants in Athens, Santorini, Mykonos and Saint Moritz. He has also
had the opportunity to work alongside highly skilled chefs at the Ekstedt restaurant in
Stockholm, which boasts a Michelin star. Recently, he also assumed a leadership role at
one of the restaurants at the Mayia hotel, in Rhodes.
His positive aura and his love for cooking will offer you a unique experience at sea.
He speaks English and a little German.

Vasiliki Katsakli
Deckhand/Stewardess
Vasiliki is an experienced and devoted deck stewardess with a lifelong connection to the sea. Raised between two cultures—Greek and Chinese—she brings a unique blend of Mediterranean warmth and Eastern grace to her role. From an early age, she has been immersed in the world of yachting, actively cruising, racing, and honing her skills in yacht maintenance and seamanship. A certified sailing instructor and frequent regatta participant, Vasiliki combines hands-on expertise with a calm, service-oriented demeanor, ensuring every guest enjoys a safe, smooth, and memorable experience on board. Fluent in English and Chinese, she is an excellent communicator and a valued member of any international crew.

YACHT DESCRIPTION
The Lagoon 620 is a luxurious catamaran that embodies the perfect combination of comfort, elegance, and performance. Measuring at 62 feet, this yacht is the epitome of opulence and refinement, with plenty of space to accommodate up to 8 guests in style and comfort. The Lagoon 620 boasts a spacious and beautifully designed interior with four large en-suite cabins. Each cabin is equipped with its own air conditioning, TV, and sound system, ensuring maximum comfort and convenience for guests. The main salon area is spacious and elegantly decorated, providing a relaxing atmosphere for guests to unwind and socialize. The yacht's fully equipped kitchen is perfect for preparing delicious meals and snacks, which can be enjoyed in the yacht's cozy dining area. This yacht is designed to provide a smooth and comfortable sailing experience, thanks to its advanced engineering and design features. Its sleek hull and powerful engines allow for easy and efficient cruising, providing a smooth ride, even in choppy waters. The outdoor spaces on the Lagoon 620 are equally impressive, with a spacious cockpit area that is perfect for dining or relaxing in the shade. The yacht also features a large flybridge with ample seating, providing stunning panoramic views of the surrounding waters. For those who enjoy water sports, the Lagoon 620 is equipped with a range of toys, including kayaks, paddleboards, snorkeling gear, and more. There's even a hydraulic swim platform, making it easy to get in and out of the water. Overall, the Lagoon 620 is the perfect yacht for those seeking the ultimate luxury sailing experience. With its impressive range of features and amenities, it is sure to provide an unforgettable and memorable vacation for all who step aboard.

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast

Eggs variety:

Omelette

Kagianas(Cooked eggs with tomato and olive oil)

Scrambled

Poached

Sunny side up

Pancakes

Cold meat and cheese platter

Cereal

Fruits

Greek yoghurt

Cow milk

Variety of juices

Honey

Variety of marmalades

Bakery variety:

Croissant

Spinach pie

Cheese pie

Mpougatsa

Starters (lunch and dinner)

Smoked tirokafteri and pita bread with truffled oil

Saganaki cheese with orange marmalade

Marinated anchovy with taramosalata

Fish carpaccio with lemon and thyme

Toasted bread with smoked aubergine salad and fish roe

Fava beans with grilled octopus

Cheese pie

Spinach pie

Gazpacho horiatiki salad style

Fried calamari with caper sauce

Fish ceviche and crouton with ouzo

Tuna tataki with hazelnut mayonnaise

Octopus carpaccio with pink pepper

Greens pie from Attica

Fresh fish with fig oil and almonds

Sardines and anchovies with thyme oil and toasted bread

Fish tartar dolmadakia style

Salads (lunch and dinner)

Horiatiki with ksinomizithra cheese

Cretan dakos with feta cheese

Roasted beetroot salad with gorgonzola cheese and caramelized peaches

Burrata with marinated cherry tomatoes

Broccoli with greek yoghurt, hazelnuts and grapes

Salad spinach pie style

Green salad with dried apricots and brittle

Lentils with Allonisos tuna, cucumber and greek yoghurt sauce

Green salad with caramelized figs, ksinomizithra cheese and apaki from Mani

Groat salad horiatiki style

Green salad with ginger dressing, graviera cheese and pastrami

Caesar salad and chicken with beurre noisette

Green salad with goat cheese, capers and balsamic vinegar dressing

Endive salad, roasted grapes ,walnuts and goat cheese

Lunch

Veal Giouvetsi

Greek pasta carbonara style with graviera cheese and sigklino cheese from Mani

Pastitsio

Imam baildi

Lamb with potatoes in the oven

Mousakas

Fish with orzo and tomato in the oven

Fish with pasta and lemon

Slow cooked pork with potato risotto

Fish sauté with greens and lemon sauce

Orzo with shellfish risotto style

Fish with tomato, onion and potatoes in the oven

Chicken gyros

Slow cooked octopus with orange and pasta

Pork gyros

Pasta with quantro and shrimp tartar

Slow cooked veal with tomato and pasta

Stuffed tomatoes from Konstantinoupolis

Dinner

Veal cheeks with butter beans puree

Poached fish with chamomile and smoked celeriac puree

Slow cooked pancetta with cauliflower puree and pickled mustard seeds

Rolled monkfish with bacon, greens pie and feta foam

Bourdeto fish ,carrot puree and smoked paprika sauce

Lamb ribs, potato – truffled cream, pistachio and parsley trim with peppercorn sauce

Pork cheeks, gnocchi and pickled onion

Swordfish, smoked aubergine cream and sautéed greens

Slow cooked lamb ankle and risotto alla Milanese

Orzo, crawfish tartar, salami from Lefkada and lemon zest

Veal ribs sofrito, poached potato in thyme butter, garlic mayonnaise and parsley foam

Poached fish in chamomile, lettuce fricassee and dill oil

Veal with sour pasta, feta cream, onion pickles

Cod bianco, truffle, 3 times fried potato and wild garlic pesto

Deserts

Cheesecake with ksinomizithra cheese and marmalade peach

Tiramisu with Greek coffee

Baklavas with vanilla ice cream

Lemon tart

Galaktompoureko with vanilla and semolina cream

Greek coffee crumble, mastic ice cream from Chios and sour cherry

Orange pie with white chocolate cream and rum

Greek donuts with honey, cinnamon and walnuts

Walnut pie with chocolate sauce

Vegan

Starter

Spinach pie

Fava beans, fried capers and pickled onion

Toasted bread with smoked aubergine salad

Gazpacho horiatiki style

Humus with baked cherry tomatoes

Crispy cauliflower with tahini sauce

Bruschetta with tomatoes, basil and olives

Lunch

Imam baildi

Pasta with Napoli sauce

Stuffed tomatoes from Konstantinopolis

Green beans with potatoes and tomato sauce

Dolmadaki with lemon sauce

Baked vegetables in the oven with potatoes cream

Peas with tomato sauce

Dinner

Orzo with tomato sauce and fried zucchini

Pasta aglio olio e pepperoncino

Souvlaki with mushrooms

Burger with chickpea

Tacos with mushrooms and guacamole

Pasta, pesto with basil

Pastitsio with vegetables

Deserts

Greek donuts with honey, cinnamon and walnuts

Ravani

Baklavas

Chocolate Brownies with peanut butter

Cocoa roll with chocolate sauce

Xalvas with semolina

Galatopita with orange

PRICING DETAILS
Atlantis INQUIRE

Pricing

From: 21,000 per week
To: 31,000 per week

Pricing Details

2025 RATES:
High Season (July - August): euro 31.000 per week plus expenses (VAT 6,5% & APA 25%)
Mid-Season (June - September): euro 27.000 per week plus expenses (VAT 6,5% & APA 25%)
Low Season (rest months): euro 21.000 per week plus expenses (VAT 6,5% & APA 25%)

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