Gallery
Accommodations
| Sleeps 10 guests in 5 guest stateroom(s). | |
| 4 with Double Bed(s) | |
| 1 with Twin Bed(s) |
Details
Accommodates up to 10 Guests in 4 Double-Cabins & 1 twin convertible to double, all en-suite
Layout Diagram
Specifications
| Guests | 10 |
| Staterooms | 5 |
| # Of Crew | 3 |
| Length | 54.00 Ft / 16.00 m |
| Beam | 29.6 ft |
| Draft | 5.1 ft |
| Built - Refit: | 2023 |
| Builder | Lagoon |
| Cruising Speed | 8 |
Watersports
| Scuba Diving | Yacht offers Rendezvous Diving only |
Other Toys
SEABOB x 2
Jobe infinity pool x 1
SUP x 2
KAYAK x 1
Floating mat
Waterski (adults & kids)
Wakeboard (adults)
Snorkeling equipment
Jobe infinity pool x 1
SUP x 2
KAYAK x 1
Floating mat
Waterski (adults & kids)
Wakeboard (adults)
Snorkeling equipment
Pricing
From: 22,000
To: 31,500
To: 31,500
Pricing Details
Summer 2024 weekly rates:
High Season (July - August): euro 30.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 26.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 22.000 per week plus expenses (VAT 13% & APA 25%)
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.
High Season (July - August): euro 30.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 26.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 22.000 per week plus expenses (VAT 13% & APA 25%)
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.
PLEASE INQUIRE FOR FURTHER PRICING DETAILS
Crew Profile
Captain - Nicolas Antonopoulos
Nicolas Antonopoulos is an experienced skipper with nearly 10 years in the yachting industry and 15 additional years in customer service roles. He has a proven track record in managing crew, ensuring safety operations, maintaining yachts, and delivering exceptional hospitality services. Nicolas has served as a skipper for various charter and private yachts, including positions in Santorini, Mykonos, and Athens. His extensive background includes roles as a deckhand, steward, and cook, demonstrating his versatility and dedication to providing outstanding experiences for guests and yacht owners. Fluent in English, Greek, and Filipino, Nicolas is equipped with strong communication, leadership, and problem-solving skills, making him an invaluable asset to any yachting team.
Deckhand/Steward - Nikos Kiziroglou
Nikos Kiziroglou, has been immersed in the maritime industry from a young age, growing up in Santorini. Over the past four seasons, he has gained significant experience, including training for the captain's position on both a Beneteau 46 feet monohull and a Lagoon 46 feet catamaran. Nikos has strong skills in dinghy operation, crew management, first aid, and basic mechanical and electrical knowledge. Known for his communication skills, ingenuity, and team spirit, Nikos is dedicated to ensuring the safety and satisfaction of both crew and guests.
Chef - Konstantinos Mantikos
Konstantinos Mantikos is a highly skilled and versatile private chef with extensive experience on luxury yachts and high-end restaurants. Specializing in Mediterranean and seafood cuisine, he has consistently delivered exceptional culinary experiences. With a strong background in managing kitchen operations and providing all-day meal preparations, Konstantinos is known for his professionalism, attention to detail, and ability to work well under pressure. His dedication to maintaining high standards and his passion for cooking make him a valuable asset to any culinary team.
Nicolas Antonopoulos is an experienced skipper with nearly 10 years in the yachting industry and 15 additional years in customer service roles. He has a proven track record in managing crew, ensuring safety operations, maintaining yachts, and delivering exceptional hospitality services. Nicolas has served as a skipper for various charter and private yachts, including positions in Santorini, Mykonos, and Athens. His extensive background includes roles as a deckhand, steward, and cook, demonstrating his versatility and dedication to providing outstanding experiences for guests and yacht owners. Fluent in English, Greek, and Filipino, Nicolas is equipped with strong communication, leadership, and problem-solving skills, making him an invaluable asset to any yachting team.
Deckhand/Steward - Nikos Kiziroglou
Nikos Kiziroglou, has been immersed in the maritime industry from a young age, growing up in Santorini. Over the past four seasons, he has gained significant experience, including training for the captain's position on both a Beneteau 46 feet monohull and a Lagoon 46 feet catamaran. Nikos has strong skills in dinghy operation, crew management, first aid, and basic mechanical and electrical knowledge. Known for his communication skills, ingenuity, and team spirit, Nikos is dedicated to ensuring the safety and satisfaction of both crew and guests.
Chef - Konstantinos Mantikos
Konstantinos Mantikos is a highly skilled and versatile private chef with extensive experience on luxury yachts and high-end restaurants. Specializing in Mediterranean and seafood cuisine, he has consistently delivered exceptional culinary experiences. With a strong background in managing kitchen operations and providing all-day meal preparations, Konstantinos is known for his professionalism, attention to detail, and ability to work well under pressure. His dedication to maintaining high standards and his passion for cooking make him a valuable asset to any culinary team.
