OTHER TOYS Brig tender 50 HP
SUP (2)
Monoski (1)
Water Ski (adults)
Inflatable Donuts (2)
Wakeboard
Snorkeling gear
Board games: UNO, backgammon, cards
All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
CREW PROFILE
Christos Spanos
Gerasimos Gougoulakis
Vaios Paparisoulis
Captain: Christos Spanos
Christos was born in 1990 and is a father of 2 from Thessaloniki in the north of Greece. After spending 8 years working as an engineer, his love of the islands and sea, led him into hospitality and the yachting world.
Starting in 2015, Christos began increasing his sailing knowledge and experience by joining GLM Santorini Sailing company as a crew member on daily charters, also worked on a trimaran Orma 60 as deckhand, where he gained most of his experience in sailing. After a few seasons, he began as a skipper for weekly monohull charters in Naxos. In 2019, he was back in Santorini working as a skipper for catamaran day charters.
He’s excited to be on Flo and showing guests the gorgeous islands and hidden gems of Greece!
Chef: Gerasimos Gougoulakis
Gerasimos is a motivated and hard-working individual who has been working as chef/deckhand for the past 4 years throughout the summer seasons. He enjoys travelling, cooking and new challenges! A combination that makes him the perfect crew member to have on board. He is able to work under pressure, is adaptable and has great communication and hospitality skills. He is creative in his dishes but keeps to the local cuisine, putting his passion into each dish adapting it to a variety of guest preferences. He speaks Greek and English.
Deckhand/ Stew: Vaios Paparisoulis
Vaios, the deckhand/stew aboard Flo, brings a diverse skills set and experiences to the vessel. Born in Thessaloniki, he has been immersed in the maritime world since 2015, serving as an assistant skipper and sailor in Santorini. With a speed boat license and a skipper coastal sailing license, his proficiency in navigating the seas is unmatched. Armed with a technical background with a degree in Information and Electronic Systems Engineering, Vaios also showcases his athletic prowess as a semi-professional basketball player. He is kind, professional and his positive, helpful attitude make him a great team player. Fluent in both Greek and English, he ensures seamless communication on board, adding to the dynamic and efficient operation of the crew.
YACHT DESCRIPTION S/Y FLO is a Lagoon 52 - 2018 built. She is the perfect yacht to enjoy your summer vacation. She has three seating areas (front, aft and flybridge). Her bathing platform is idea for lounging and enjoying cocktails. She has four queen bed cabins all with private facilities. She boosts an array of water toys for fun on the sea. Her chef will prepare your delicious meals.
Discover Greece....Go with the Flo!
ADDITIONAL INFORMATION
SAMPLE MENU
BREAKFAST
Chia pudding with maple syrup blueberries Egg white pancakes with oat and almond milk served with honey and tahini Bruschetta with avocado cream, poached egg and prosciutto Croque monsieur with gruyere from Naxos Island and grilled turkey Pancakes with crispy bacon fried egg, cherry tomatoes and cream goat cheese
APPETISERS
Variety of bruschetta’s Zucchini rolls, spinach gruyere cheese and tomato sauce Stuffed meatballs with feta cheese and sun-dried tomatoes Sweet red capsicums stuffed with feta and herbs Shrimp saganaki, Greek dish made with tomatoes, prawns (shrimp)and feta cheese Lemon pesto squids and crispy tomato sticks Eggplant rolls stuffed with minced beef Crispy fried zucchini with yogurt sauce
SALADS
Dakos salad, rusk, marinated tomato with basil and cream goat cheese Green salad with strawberries, almond fillets, avocado, mozzarella and cherry tomatoes Baby spinach salad with cheek peas, orange, caseous, belly peppers Green salad with goat cheese, pomegranate, pecans and balsamic with honey mustard dressing
MAIN COURSE – TRADITIONAL GREEK
Pastichio, made with cheese, chopped meat and pasta, resembling lasagna Moussaka, made with baked or fried eggplants, potatoes, a rich tomatoey beef or lamb sauce and topped off with a creamy bechamel sauce Gemista, stuffed vegetables that are filled with rice and herbs and then baked with potatoes and a delicious tomato sauce Papoutsakia, eggplant halves topped with minced meat, tomato and bechamel Giouvetsi, tender beef slow-cooked in tomato sauce and orzo Soutzoukakia, meatballs with herbs and a hint of garlic, accompanied with sweet tomato sauce and rice
MAIN COURSE – MEAT
Baked gilt head and veggies Crispy meatballs served with mashed eggplants Snitchel in parmesan flakes and mashed potatoes Chicken with baby potatoes baked with lemon and oregano Chicken loaf with gruyere cheese bacon and bell peppers Burgers stuffed with oven-baked potatoes
MAIN COURSE – FISH & SEAFOOD
Sole fish buttery cooked and served with fava Shrimp pasta in fresh tomato sauce Tender octopus and fava with caramelized onions Spinach cuttlefish in tomato sauce
DESSERTS
Chocolate souffle with vanilla ice cream Cheesecake with passion fruit sauce Oreo cake with chocolate sauce Lemon cream with biscuit crumble Chocolate muse with caramelized hazelnut and coffee Parfait ice cream with pistachios, quince and caramel sauce
2025 Rates
High Season (July - August): EURO 22,000/week
Mid Season (June & September): EURO 20,000/week
Low Season (October - May): EURO 17,000/week
+ Plus all expenses VAT 12% & APA 25%
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 a relocation fee.
Relocation Fees:
Catamarans up to 52 ft: Cyclades (1000 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.