White Caps

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YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

DOUBLE BEDS 4

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	4
Length	67 Ft / 20.5 m
Beam	32.1 Ft / 9.81 m
Draft	5.1 Ft / 1.56 m
Builder	Lagoon
Built - Refit:	2021
Cruising Speed	10 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

Accommodates up to 10 guests in 4 Double cabins and 1 twin (That can be converted to Double)

WATERSPORTS

Dinghy	Tender Highfield 460 Sport
Dinghy HP	70hp Suzuki
Paddle Boards	2
Single Kayaks	1
Adult Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Tender Highfield 460 Sport 70hp Suzuki
SEA BOB
SUP x2
Tube
Wakeboard for adults and kids
Water ski for adults
Kayak
Snorkeling gear
Fishing gear

CREW PROFILE

Christos Loukatos

Ioannis Tsiapas

Anagnostis Fragidis

Eleonora Fyseki

Captain - Christos Loukatos

Captain Christos was born in 1984. Since day one, he had a special connection with the sea.He participated in several sailing races in his spare time and he has also operated as a FIV sailing instructor in Italy. He also holds a motor yacht license, and life guard certificate. Professionalism and graciousness are his main characteristics and he will make sure that you have what you need throughout your vacation. His calm and alongside cheerful character will make anyone feel comfortable around him. In his free time he enjoys to hike, listening to music and cooking. Captain Christos is fluent in Greek, English and Italian.

Chef - Ioannis Tsiapas

Chef Ioannis was born in 1995. His interest in food and taste and his curiosity led him to work in restaurants in Athens and the Greek Islands. He produced high quality plates of modern Greek & healthy cuisine. His culinary skills along with passion for travelling led him join the yachting industry. He customized weekly menus based on client's dietary preferences. He maintained a safe kitchen environment and adhered to food safety regulations. Ioannis developed and executed menus that cater to gluten-free and diabetic-friendly dietary needs. He is a hard working person with excellent customer service skills and takes pride in providing the best to those onboard. He speaks Greek (native), English (professional).

Stewardess - Eleonora Fyseki

Stewardess Eleonora was born in 1989. She is a very professional, dedicated and kind person. She has over 10 years of experience in the hospitality industry working for different hotels in Greece and England. She always looks for ways to improve herself personally and professionally. Eleonora is a graduate from the John Moore’s University in Liverpool. She is certified in Silver Service, speaks fluent English, she holds a power boat license and has attended various hospitality seminars. Her charismatic personality and charming smile contribute to a very lively and attentive atmosphere on board. Eleonora loves travelling, listening to music, and experiencing art.

Deckhand - Anagnostis Frangidis

Anagnostis, born in 1981, is a highly dedicated and experienced professional with over a decade of involvement in sailing and racing across diverse seas, including the Aegean, Ionian, and Caribbean. Passionate about delivering exceptional experiences at sea, Anagnostis approaches his work with a strong human-centered philosophy. Beyond his technical skills, he is known for his calm demeanor, reliability, and strong sense of responsibility — qualities that earn the trust of both guests and crew. He plays a key role aboard WHITE CAPS, not only as a capable seaman but also as a unifying presence who contributes to the overall harmony and professionalism of the team.

YACHT DESCRIPTION
The layout and design of "WHITECAPS" were custom designed by Lagoon. WHITECAPS is an exceptional Lagoon 65 Catamaran. Due to the dedicated efforts of the WHITECAPS Owners and Crew, the vessel provides enhanced comfort, safety, and environmentally sustainable practices through various additional features, services, and modifications, such as: • 5G Wi-Fi Router, equipped with telephone functionality, capable of supporting emergency international calls. • Signature Guest cabins. Each of the five guest cabins features a distinct decor and is designated by a specific color: Orange, Blue, Black, Brown, and Green. Beach towels are coordinated to match the color scheme of each respective cabin. • Passarella for ALL. A Wide and Steady Passarella for all People including mothers with Baby Carts. • Whitecaps features an electric roof on the Fly-Bridge that can be opened or closed, and includes a 130-inch cinema screen with surround sound. Netflix and other streaming services are available, as well as an HDMI connector for laptops. • Make-Up Mirror in every Cabin. Behind the Bathroom Mirror you will find a 2-Face Make-Up mirror with Light.

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast

Cereals
Fruit
Cold Cuts – Cheeses
Eggs of your preference
Bread
Butter croissants
Jams
Honey
Hazelnut praline
Coffee – Tea
Fresh juice
American breakfast selections
English breakfast selections

First day

Lunch

Osobouko with roast sauce, mushrooms and linguine pasta

Dinner

Salad Traditional greek rusk salad (dakos) withavocado mousse and tomato frames

Appetizer Sea bass tartar

Main Dish Sautéed grouper fillet with smoked eggplant puree

Dessert Banana caramel cream tart with whipped cream

Second Day

Lunch

Crayfish with barley

Dinner

Salad Black beluga lentils, with Brussels sprouts and herbs

Appetizer Smoked salmon rolls with arugula and Philadelphia crème

Main Dish Beef cheeks with pappardelle’s pasta

Dessert Mille feuille vanilla cream with blueberries

Third Day

Lunch

Briam in the oven with edamame brans and gratin feta

Dinner

Salad Tomato salad with basil oil and greek galotyri

Appetizer Spring rolls feta with tomato jam

Main Dish Lamb sous vide with Thessaloniki’s couscous

Desert Orange pie with vanilla ice cream

Forth day

Lunch

Roast chicken with gratin potatoes

Dinner

Salad Caprese salad mille feuille

Appetizer Caramelized octopus with Santorini fava

Main Dish Linguine pasta with cuttlefish ink a la vongole

Dessert Chocolate Pie

Fifth day

Lunch

Braised veal with vegetable puree

Dinner

Salad Mixed beets with basil oil and fresh mint

Appetizer Vegetable fish soup with lemon foam

Main Dish Mackerel fillet with hot potato salad and lemon oil sauce

Dessert Lemon cream with dark biscuit soil

Sixth day

Lunch

Traditional giouvetsi milk veal in the hull

Dinner

Salad Mixed green salad with beef fillets and soy sauce

Appetizer Grilled vegetables with talagani cheese and balsamic cream

Main Dish French cut ribs on the grill with sweet potatopuree

Desert Sweet profiterole with vanilla ice cream

Seventh day

Lunch

Handmade burgers with aromatic rice

Dinner

Salad Pasta salad with herbs and prosciutto

Appetizer Schinoussa’s fava with smoked eel

Main Dish Thrahanoto with turmeric, wild greens and seafood

Desert Chocolate mousse trilogy

PRICING DETAILS
White Caps INQUIRE

Pricing

From: 35,000
To: 41,500

Pricing Details

Summer 2025 weekly rates:
High Season (July - August): euro 41.500 per week plus expenses (VAT 6,5% & APA 25%)
Mid-Season (June - September): euro 37.000 per week plus expenses (VAT 6,5% & APA 25%)
Low Season (rest months): euro 35.000 per week plus expenses (VAT 6,5% & APA 25%)

Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation/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.

Destinations

greece

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