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	32.8 Ft / 10.02 m
Draft	5.1 Ft / 1.56 m
Builder	Lagoon
Built - Refit:	2018 - No Refit Date Set
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

Tasos Tziatas

Savvina Maria Makarouna

Harris Theologitis

Captain - Tasos Tziatas

Tasos has been sailing in Aegean with a professional ethos and a warm, international perspective shaped by life across three unique regions—South Africa, Thessaloniki, and the also Dodecanese.
He is dedicated to extraordinary crafting experiences on board, driven by a passion for the sea and a commitment to ensure exceptional service and seamless adventures for his guests.
Passionate and devoted sailing is more than a profession for him, it’s a way of life that inspires him to go beyond expectations, delivering memorable journeys that celebrate the beauty of the open sea and the rich traditions of each destination.
He is deeply committed to respecting local customs, maritime heritage, and the marine environment, while understanding the importance of privacy and comfort on board.
Tasos will make sure you will have a memorable vacation experience that will be treasured for a lifetime.

Certificates:
RYA YachtMaster Offshore Sailing
RYA GMDSS VHF Short Range Certificate
First Aid Course
Mechatronics at IEK Delta, Thessaloniki
International Baccalaureate (IB) Diploma
American High School Diploma
Offshore Skipper License
Greek Motorboat License 100gt
ENG1 Certificate
STCW Basic Safety Training
GMDSS GOC

Chef - Savvina Maria Makarouna

Savvina was born in Kalymnos in 2000 and raised in Thessaloniki, a Greek city renowned for its rich culinary culture.
From a young age, she developed a passion for cooking and refined her skills at Omiros Culinary School, eventually becoming a professional chef.
Early in her career, she worked at high-end restaurants across Greece, exploring and blending regional flavors.
Three years ago, Savvina transitioned into the yachting industry, an exciting move that allowed her to combine her love of both food and the sea.
Her culinary specialty is Mediterranean cuisine, with a particular focus on Greek gastronomy.

Deck/Steward - Harris Theologitis

Harris was born in Greece in 2002 and he is a dedicated Naval Engineering graduate student. After his graduation he gained experience as a beach assistant manager in Athens. He coordinated lesson schedules and assisted coaches with preparations and class management. As a windsurfing coach he maintained high standards of sports and safety equipment. He instructed students of various skill levels , ensuring safety and effective learning.
As a watersports manager he assisted customers in selecting suitable activities and equipment. As a retreat leader he organized adventure experiences in collaboration with hotels and activity providers. He has also experience in sailing working on private yachts , ensuring guest satisfaction through interaction and recommendations. He has great ability to manage onboard operations and passenger safety. He speaks Greek and English and he loves watersports.

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

Pricing Details

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