*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
CREW PROFILE
Giannis Aggelopoulos
Milen Nikolov
Magdalena Ivanova
Captain: Giannis Aggelopoulos
Captain Giannis, born in 1976 in Greece, is a seasoned professional captain with over 20 years of experience navigating the Greek seas. Over the years, he has worked with various charter companies, serving as both a freelance and permanent skipper on luxury yachts, most notably on the S/Y New Horizon 3 for 3 years. He holds licenses for both sailing and motor yachts and is also a certified sailing instructor. Beyond his sailing expertise, Giannis possesses extensive technical knowledge, gained from years of maintaining boats during the winter months. His experience spans single hulls, catamarans, and motorboats of all sizes, and he is proficient in facilitating a wide range of watersport activities for his guests. As a skipper, Giannis excels in leadership, consistently supporting and inspiring his team, maintaining professional consistency, and communicating effectively with his guests on board. He is highly adaptable, tailoring itineraries to suit his guests' preferences, and works seamlessly with his crew to ensure a memorable sailing experience. Fluent in both Greek and English, Giannis is dedicated to providing exceptional service and unforgettable voyages on the open sea.
Chef: Milen Nikolov
Chef Milen is a dedicated culinary expert aboard the Lagoon 55 AURELIA, where his passion for food and the sea come together to create unforgettable dining experiences. With extensive experience in summer and winter resorts and managing restaurants in Sofia, Milen specializes in a variety of cuisines, including Balkan, Mediterranean, European, and Asian, tailoring menus to meet the unique preferences of each guest.
His expertise in delivering high-quality, creative dishes in fast-paced environments, along with his multilingual communication skills, ensures a seamless dining experience. Milen's personal love for yachting, spearfishing, snowboarding, and exploring new cultures further enriches his ability to create exceptional, fresh, and diverse meals.
Onboard, Chef Milen's commitment to excellence guarantees a memorable culinary journey for every guest.
Deck/Stew: Magdalena Ivanova
Magdalena is an experienced hostess aboard the Lagoon 55 AURELIA, with a strong background in customer service and a passion for ensuring the comfort and satisfaction of her guests. With a year of yacht hospitality experience, along with her previous work in prestigious restaurants and hotels on the French Riviera, she excels in creating a welcoming and memorable atmosphere onboard.
Fluent in both French and English, Magdalena’s adaptability, attention to detail, and exceptional interpersonal skills allow her to cater to diverse guest needs, ensuring every guest’s experience is flawless. Her positive energy and ever-present smile make her a true asset to the crew, delivering exceptional service with warmth and professionalism.
YACHT DESCRIPTION Unveiling the Lagoon 55, a beacon of maritime excellence that seamlessly blends sophistication with cutting-edge technology. This luxury catamaran is not just a vessel; it's an experience redefined.
The Lagoon 55's exterior is a testament to design mastery, featuring sleek lines, spacious decks, and panoramic windows that elevate both style and comfort. Step inside and be enveloped in opulence. Elegantly appointed living spaces and generously sized cabins showcase a commitment to craftsmanship and detail that defines the Lagoon brand.
Beneath its stylish facade, the Lagoon 55 houses state-of-the-art technology. Advanced navigation and control systems ensure a smooth and safe sailing experience, engines and all machinery are of the newest standards. Performance is at the heart of the Lagoon 55. With exceptional speed, stability, and maneuverability, this catamaran promises an exhilarating journey on the water. And, in a nod to environmental responsibility, the Lagoon 55 incorporates eco-friendly materials and energy-efficient systems, minimizing its impact without compromising on luxury.
In conclusion, the Lagoon 55 is not just a yacht; it's a statement—a symbol of a new era in sailing. Sail into a world of luxury, performance, and innovation, where every journey becomes an unforgettable adventure.
ADDITIONAL INFORMATION
SAMPLE MENU
Breakfast 1. Top quality blends Teas and Coffees 2. Smoothies – fruit and vegetable / vegan GF 3. Baked goods -cheese pie -spinach and cheese pie -butter croissant 4. American pancakes – garnished as desired 5. Eggs – omelette, scrambled, fried, boiled, poached GF 6. Cereals 7. Different types of cheeseplatter GF 8. Meat platter GF 9. Additives GF -jams and liquid chocolate -guacamole / vegan -fresh milk -yogurt -nut milk / vegan -oat milk / vegan 10. Fresh seasonal fruits / vegan GF
Salads 1. Quinoa tabbouleh / vegan GF 2. Fresh salad mix with avocado, shrimp and pomegranate GF 3. Arugula salad with avocado, mango, pine nuts, citrus-pomegranate vinaigrette / vegan GF 4. Greek salad Horiatiki GF 5. Cherry tomato salad with parsley pesto and ricotta mousse GF 6. Baby spinach, strawberry and burrata cheese salad GF 7. Dakos (original Greek recipe)
Starters 1. French goat cheese with fresh salads, sliced almonds and fig jam GF 2. Grilled octopus on noodles with mango-lime sauce GF 3. Mussels Marinara (or optional) GF 4. Cauliflower steak with hummus and pomegranate / vegan GF 5. Baked Brie cheese with honey, pistachios, cognac, thyme GF 6. Sweet potato and spinach burgers with chia and chives / vegan GF 7. Tuna tartare GF
Main courses 1. Saffron rice with vegetables and seafood GF 2. Linguini Vongole 3. Pappardelle with shrimp, coconut cream, oyster sauce and pomegranate 4. Rockbass fish chops with ratatouille and walnut-garlic pesto GF 5. Ribeye steak with Jou sauce and glazed vegetables GF 6. Sea bream fillet with artichoke and butter-lemon sauce GF 7. Chicken roll with prosciutto, melted cheese and dried apricots, garnished with zucchini and carrot tagliatelle marinated in sesame oil and lime GF 8. Chicken with kimchi and vegetables GF 9. Pork tenderloin, carrot - sweet potato mousse, grilled asparagus in prosciutto and Jou sauce GF 10. Veal meatballs in tomato sauce with roasted potatoes with rosemary GF 11. Duck magret with mango sauce GF 12. French Rack of lamb with chickpeas, spinach and wild mushrooms GF 13. Catch of the day - baked fish according to the season GF
Desserts 1. Homemade french nougat ice cream GF 2. Vegan chocolate mousse GF 3. Kadaif with sour cream 4. Carrots, oats, and dried fruits desert with sour cream and orange jam
High Season Rate (July & August): 30,500 EUR / Week + VAT + 25% APA
Mid Season Rate (June & September): 26,500 EUR / Week + VAT + 25% APA
Low Season Rate (Rest months): 22,000 EUR / Week + VAT + 25% APA
VAT 6,5%
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.