Valium 62

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YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

DOUBLE BEDS 5

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	3
Length	62 Ft / 18.9 m
Beam	3210 Ft / 980.84 m
Draft	51 Ft / 15.58 m
Built - Refit:	2018 - No Refit Date Set
Builder	Lagoon
Cruising Speed	10 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

No accommodation information available.

WATERSPORTS

Dinghy	4.20 m
Dinghy HP	60
Paddle Boards	2
Single Kayaks	1
Double Kayaks	1
Adult Water-skis	2
Kids Water-skis	1
Wakeboards	1
Snorkeling gear	10
Inflatable, towable tubes	1
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Seabob (x2)
Standup Paddle boards (x2)
Kayak
Wakeboard (adults)
Water ski (adults and children)
Fishing Equipment
Snorkelling equipment
Tubes – Towable inflatable

CREW PROFILE

Stefanos Vogiatzis

Dimitris Aliferis

Ioannis Aliferis

Captain - Stefanos Vogiatzis

Stefanos has been sailing in Aegean ever since he can remember, all his life he’s been surrounded by sea sports activities. He has a very outgoing and friendly personality, as he grew up in cosmopolitan Santorini. And thus, he’s very familiar with the Cyclades.
From 2014 Stefanos has been working as a full time skipper. He has skippered sailing yachts up to 65 feet (private and professional) . Stefanos is an experienced Captain in yacht charters in the Mediterranean seas as well as in long distance yacht deliveries from Bordeux to Athens and all around Greece. He is creative, self-motivated, well-organized and capable of working under pressure person. He has a clear, logical mind with a practical approach to problem solving and with developed experience to see things through to completion. He possesses good communication skills, so he is capable to work as part of a team.
At his free time, he enjoys sailing, surfing, free diving, snowboarding, cycling.
Passionate and devoted in providing an excellent sailing experience, Stefanos will make sure you will have a memorable vacation.

Certificates:
NASPOR offshore sailing and racing school, Skipper's basic education
Speedboat operator license
Basic safety training VI/1 STCW
Radio communication GMDSS
General Operator Certificate VI/2 STCW
Diving Instructor

Chef - Dimitris Aliferis
Dimitris was born in 1996 and has had a passion for the sea and culinary arts from a young age. Throughout his culinary journey, he has gained experience in various kitchens, mastering diverse cuisines and cooking techniques. As a chef, Dimitris understands the importance of adapting to different environments and working under sociable conditions. He is proficient in menu planning, emphasizing local products, and preparing meals that satisfy the palate while showcasing the essence of Mediterranean cuisine. Committed to maintaining the highest standards of hygiene, he adapts to all menu preferences, ensuring that every meal is not only delicious but also prepared with utmost care and attention to detail. Beyond his culinary expertise, Dimitris is a team player, friendly, and passionate, thriving in dynamic environments. He consistently goes above and beyond to ensure a remarkable culinary journey for everyone involved.

Deck/Steward - Ioannis Aliferis
Yiannis, born in 1993, has a passion for sea-related activities and has gained expertise by providing services on a catamaran boat, sailing around the island of Santorini. He has obtained a sailboat license and first aid certification to ensure the safety of his guests. Yiannis is sociable, easygoing, and has excellent communication skills, which enables him to provide an enjoyable trip for his clients. He is a responsible, courteous, and efficient problem solver who can handle adverse circumstances. His main motivation is to provide an unforgettable and enjoyable experience from the beginning until the end of the trip. Yiannis is fluent in Greek and English language

ADDITIONAL INFORMATION

No extra accommodation information available.

SAMPLE MENU

DAY 1

Welcome

Tartlets stuffed with cheese and pastrami

Tempura shrimp with orange jam

Pastrami veal

Mortadella with pistachio

Louza Tinos

Dried fruit

Snacks

Tortillas with grilled chicken / Avocado / tomato / Iceberg / Red pepper pesto

Cheese plate / San Michalis Syros / Aged Anthotyro / ''Ladotiri'' Andros / touloumotyri Naxos / ''Graviera'' Tinos / ''Niotiko'' Ios / Crackers made of unleavened sourdough

Dinner

Salad with purslane / Xinomyzithra / Tomato / Cucumber

Mushrooms with wild greens

Olive oil beans / ''Anthotyro'' cream/herbs oil

Crème Brule

DAY 2

Breakfast

Breakfast tray (jams, honey, yoghurt, etc.)

Scrambled eggs / kneaded bread / Katiki Domokos / rocket

Vanilla Cookies

Lunch

''Almira'' salad / tomato /potato chips/feta cream

Zucchini balls/sour cream / paprika oil

Beef Stew / mashed potatoes

Dinner

Mixed salad / Grilled nectarines / ''Anthotyro''

Stuffed grape leaves / tahini cream

Fish of the day saute / puree Finocchio / Lemon and oil cream

Lemon tart

DAY 3

Breakfast

Breakfast tray

Fried eggs / bacon / ''Tsalafouti'' / toasted bread

Pancakes / maple syrup / Forest Fruits

Lunch

Greek salad

Pie with wild mushrooms / sun-dried tomato / Wild greens / Smoked cheese

Moussaka

Deconstructed pastitsio

Dinner

Salad with rocket leaves/baby spinach/escarole/grilled ''Manouri'' / Nuts/Dried fruit

Terrine with mousse from ''Katiki Domokou'' / ''Kopanisti'' Mykonos / Fresh aromatics

Ossobucco with orzo Milanese / Wine Sauce

Deconstructed Millefeuille

DAY 4

Breakfast

Breakfast tray

Eggs Benedict / Smoked turkey / Hollandaise sauce

Banana Bread

Lunch

Green salad with aged vinegar dressing/fresh herbs

Feta Bouyiourdi

Stuffed vegetables

Dinner

Caprese salad / Cherry tomatoes / Basil pesto

Tomato gaspaccio / Basil sorbet

Pappardelle with sage / Wild mushrooms

Orange pie / Vanilla ice cream

DAY 5

Breakfast

Breakfast tray

Greek omelette

Vanilla cake

Lunch

Dakos / Carob nuts / Capers

Bruschetta with anchovy marinated / Tomato Jelly / Lemon and olive foam

Day fish plaki / Seasonal Greens

Dinner

Mixed salad / Seasonal fruit / ''Gylomeni manoura'' Sifnos

Stuffed courgettes

Zygouri / French fries / ''Xinotyro'' Naxos

Deconstructed ekmek / Sweet rose / Pistachio of Aegina

DAY 6

Breakfast

Breakfast tray

Avocado toast / poached egg / crispy bacon

Peanut butter Cookies

Lunch

Colorful salad with lentils / ''Anthotyro'' / Orange fillet

Syros sausage / Santorini Fava / Confit cherry tomatoes

Roast pork / Mustard sauce / Baby potatoes

Dinner

Salad With Kale / Walnuts / ''Arseniko'' Naxos

Grilled talagani / Kadaifi / Orange Marmalade / Pistachio

Balotina chicken / ''Graviera'' Syros / Sun Dried Tomato Pesto / carrot puree

Pear tart / ''Anthogalo'' ice cream

DAY 7

Breakfast

Breakfast tray

Eggs Kayana / Feta / Kneaded bread

Crepes with honey / Cinnamon / Chia seeds

Lunch

Tabbouleh salad

Feta croquette / Tomato jam

Octopus Orzo

Dinner

Salad with lettuce / Grapes / Gorgonzola / Crispy prosciutto

Tartar 'Lachanodolmas’

Tenderloin sauté / Sweet potato puree

Walnut pie / ice cream kaimaki

PRICING DETAILS
Valium 62 INQUIRE

Pricing

From: 21,000
To: 31,000

Pricing Details

Summer 2025 Weekly 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%)

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.

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.

Valium 62

Pricing

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