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YACHT DESCRIPTION

SLEEPS 12 GUESTS IN 6 GUEST STATEROOM(S).

QUEEN BEDS 4

DOUBLE BEDS 2

SPECIFICATIONS	VALUE
Guests	12
Staterooms	6
# Of Crew	2
Length	51 Ft / 15.6 m
Beam	8.1 Ft / 2.48 m
Draft	1.4 Ft / 0.43 m
Builder	Lagoon
Built - Refit:	2024
Cruising Speed	8.5 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

4 Double Cabins with en-suite facilities
2 Semi Double Guest Cabins
2 Crew Bow Cabins
Dimensions of beds:
Aft Cabins: 2,05 x 1,60
Mid Cabins: 2,00 x 1,36
Forward Cabins: 2,05 x 1,50

WATERSPORTS

Dinghy	3.6m
Dinghy HP	40 HP
Paddle Boards	2
Snorkeling gear	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Air Couch (2-seater)

CREW PROFILE

Spiros Koloutsos

Savvas Demirtzoglou

Captain: Spyros Koloutsos

Spyros, is a Greek captain with a calm presence, strong seamanship, and a genuinely welcoming character that guests immediately appreciate on board.
Born in 1992 in Halkida, a coastal town on the island of Evia, just an hour from Athens, Spyros grew up closely connected to the sea and the outdoor lifestyle that still defines him today.

Spyros began his career in Santorini, progressing from deckhand to skipper through real on-the-water experience, and has since worked extensively in the area in the middle of Cyclades and the Saronic area as well. He is confident in yacht handling, guest care, and the day-to-day management of life on board, always keeping comfort, safety, and a relaxed atmosphere as his top priorities. His background includes experience on well-known catamaran models ranging from 40-52 feet.

What makes Spyros stand out is not only his nautical ability, but also his personality. He is approachable, reliable, and naturally guest-oriented, with a style that helps everyone feel at ease from the very first day. Fluent in both Greek and English, he communicates clearly and warmly, whether assisting first-time charter guests or working closely with experienced clients that are looking for the hidden gems or the local tastes of Greece.

Spyros proudly continues his father’s tradition through the family’s olive oil mill in his hometown of Halkida, where he spends most of his winters when he is not at sea.

Spyros is easygoing, approachable, and naturally guest-oriented, with a style that helps everyone relax and enjoy their time on the water.
He is grateful and passionate about the sea, enjoys meeting people from different parts of the world, and takes pride in offering memorable moments on board.

Favorite food: Fresh fish and seafood!
Favorite islands: Aegina (pistachio island) from the Saronic gulf and Kimolos (calm, quiet and beautiful waters) from the Cyclades!
Favorite series: Breaking bad!
Favorite time of the day: The Sunset at sea!
Area he wants to sail: The Carribean islands!
Hobbies: Fishing, Spearfishing, wake surf, basketball, and snowboard!
Fun fact: He can often predict the weather simply by watching the sea and the wind!

Hostess/Chef: Savvas Demirtzoglou

Savvas is a professional restaurant chef with over six years of experience in luxury hospitality and high-end restaurant environments. Born in Thessaloniki in 1999, he holds a Culinary Arts degree and has developed his skills through structured kitchen operations in both five-star resorts and restaurants in areas of Athens, Thessaloniki and the Corfu town. He has also spend season working in the Club Med Alpe d’Huez – All-Inclusive Ski Resort in the French Alps.

He previously worked as Sous Chef at the award-winning Caban Restaurant at Sani Resort (5*), contributing to a fine dining concept recognized within the FNL awards. His culinary style is rooted in authentic Greek cuisine, highlighting fresh, seasonal ingredients and balanced flavors, while maintaining clean presentation and attention to detail. Ηe also has experience with Mediterranean and French cuisine.

Currently working at Exadas Yachts, Savvas adapts confidently to the demands of yacht galley operations, ensuring smooth service and consistent quality. Organized and disciplined, he maintains high hygiene standards and professional kitchen procedures at all times.

Polite, professional, and team-oriented, he brings personality and passion into his cooking while prioritizing guest satisfaction. Fluent in English, he is comfortable serving international clientele and delivering a relaxed yet refined dining experience on board.

In his free time, he enjoys traveling, music, and cinema.

His favorite food: Duck breast with purée and red sauce
His favorite island: Kerkira
His favorite series: The Blacklist!
His favorite time of the day: The Sunset!
His hobbies: Football, bowling and tennis!
Place he wants to visit: New York City!

ADDITIONAL INFORMATION

SAMPLE MENU

Chef Savvas's Sample Menu

BREAKFAST

Served daily: Coffee, tea, milk, fresh juice and fresh fruit platter
Greek yoghurt, honey, nuts, homemade granola
Overnight oats, cereals and peanut butter
Vanilla and chocolate cake
Sweet and salty crepes(strawberry jam, nutella, honey, blueberries, maple sypur, cheese, bacon)
Eggs (boiled eggs / fried / omelette / scrambled)
Smoked salmon, bacon, sausages and more...
Fresh toast with tsoureki (tsoureki is traditional sweet bread) with cream patisserie
Avocado toast (toasted bred, eggs, avocado)
Croissant with fillings
Greek pie with spinach and feta cheese
Kagianas (Greek scrambled eggs with tomato, feta and fresh herbs)
Plate of different cheeses and cold cuts

STARTERS

Tzatziki (greek yoghurt with cucumber and garlic
Tirokauteri (feta cheese with spiccy pepper
Fava (bean pure with caramelised onions)
Feta with honey and sesame
Kolokithokefteres (zucchini fritters with yohurt sauce / feta)
Greek Ntolmadakia (stuffed vine leafs with rice and hearbs)
Fish tartar with stawberry ★
Beef tartar with herbs and aromatics
Shrimp saganaki with feta cheese & tomato sauce with basil or Shrimp tacos
Scallops with kefir and parsley oil ★
Handmade Croissant Tart with truffle, strawberry jam, prosciutto and parmesan ★

SALADS

Traditional greek salad!
Greek Ntakos (Barley rusk, fresh tomato, feta, oregano, and 100% greek olive oil.) The classic taste of Crete!
Greek Patatosalata (potato salad)
Beetroot salad (Electric pink beetroot, yogurt and caramelised nuts)
Mediterranean pasta (cherry tomatoes, mini mozzarells, toasted pine nuts and pesto sauce)
Burrata with cherry tomatoes and burnt bacon ★
Politiki salad from Constantinoupoli (Crisp cabbage, carrots, extra virgin olive oil, lemon, and aromatic garlic)
Quinoa salad (shrimps and Japanese dressing)

MAIN COURSES

Traditional Moussakas
Traditional Pastitsio
Traditional Gemista (Stuffed vegetables with rice and tomato sauce in the oven)
Velouté soups
Pork knuckle with sweet potato purée ★
BBQ pork belly with sweet potato purée
Traditional Giouvetsi (Beef cheeks with tomato sauce and parley)
Ribeye with herbs sauce
Rissoto with wild mushrooms and truffle
Pasta with shrimps
Rogatoni with basil sauce, cherry tomatoes and feta
Pasta aglio e olio
Salmon with boiled vegetables and black garlic mayonnaise
Fish in the oven with vegetables and avgolemono (lemon-egg sauce)
Duck breast with carrot purée and red sauce ★

DESSERTS

Rice pudding créme crème brûlée with strawberry and fruits ★
Traditional Balkava
Lemon tart
Tiramisu
Lotus cheesecake
Cheesecake with strawberry jam and mint
Brownie with ice cream

★: Chef's recommendation

* Happy to discuss any food allergies or special dietary needs.
* All traditional Greek dishes can be prepared.
* Athlete diet available: high protein, low fats & carbs.
* Fresh fish from local fishermen depends on the weather and catch.

PRICING DETAILS
Spring INQUIRE

Pricing

From: 9,850 per week
To: 17,700 per week

Pricing Details

Yacht Prices per week 2026:

28/03-25/04/2026 : 9.850€ / Week + VAT + Expenses
25/04-23/05/2026 : 12.760€ / Week + VAT + Expenses
23/05-20/06/2026 : 15.000€ / Week + VAT + Expenses
20/06-25/07/2026 : 17.700€ / Week + VAT + Expenses
25/07-22/08/2026 : 19.000€ / Week + VAT + Expenses
22/08-12/09/2026 : 17.700€ / Week + VAT + Expenses
12/09-26/09/2026 : 15.000€ / Week + VAT + Expenses
26/09-07/11/2026 : 12.250€ / Week + VAT + Expenses
07/11-31/12/2026 : 9.850€ / Week + VAT + Expenses

Prices Include: Yacht , her equipment and crew of 2 (Captain & Hostess).
Plus: V.A.T 12% (subject to change without prior notice) & APA 30% of the charter fee not included in the rates.

***All charters are operating Sat - Sat, 15:00 - 09:00 , Return of the boat at its base the evening before by 18.00
***Meals on Half Board basis. The Cook/Hostess prepares daily breakfast, lunch and light snacks during the day, and up to 2 dinners per week.

Summer Base Port: Athens , Alimos Marina
Summer Operating Area: Greece

Winter Base Port: Athens , Alimos Marina
Winter Operating Area: Greece

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