MADININA Yacht Description
MADININA is a newly built Lagoon 52F which combines noble and luxurious materials, with soft shades for a harmonious interior. Continuous horizontal and fluent lines give the interior open and generous spaces. Continuity between exterior and interior life with a slender exterior design for a boat with a strong character. With all the action happening on a big flybridge, one flight upstairs from the passenger cockpit and far above the water. Sporting a hydraulic swimming platform allows guests to enjoy cocktail literally on the sea.
MADININA layout is perfect for guests desiring large cabin space. She has one master cabin, one VIP cabin and two queen bed guest cabins. Perfect for 4 couples or a family. It is time to discover the Greek islands on board MADININA.
Accommodation
One master cabin, One VIP cabin and two queen guest cabins all with private facilitiesALL CABINS ARE AIR - CONDITIONED
CREW IN SEPERATE CABINS
What is the cabin arrangement of MADININA?
- 4 VIP cabins
MADININA
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Weekly price: €16,000 - €21,000
Low Season | High Season
- Length: 52'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: Lagoon
- Consumption: 20 Litres/Hr
- Cruising Speed: 7.5
- Max. Speed: 9
- Built Year: 2021
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Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a sailing catamaran like MADININA, the expected APA is 20% to 35% of the charter price (€3,200 - €5,600), making the charter cost €19,200 to €21,600. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
MADININA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 12%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 32,000EUR to 42,000EUR | 6,400EUR to 12,600EUR | 3,840EUR to 5,040EUR | 42,240EUR to 59,640EUR | Discounts outside the main season are common. | |
| 7 day charter | 16,000EUR to 21,000EUR | 3,200EUR to 6,300EUR | 1,920EUR to 2,520EUR | 21,120EUR to 29,820EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 8,000EUR to 10,500EUR | 1,600EUR to 3,150EUR | 960EUR to 1,260EUR | 10,560EUR to 14,910EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 16,000EUR / 6 * 3 days = 8,000EUR |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: EUR16,000
High season rate: EUR21,000
Rates 2025
High Season: Euro 21000 per week (July - August)
Mid Season: Euro 19000 per week (June and Sept)
Low Season: EURO 16000 per week (rest months)
Plus all expenses (V.A.T. 12% & APA 20%)
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 relocation fee.
Relocation Fees:
Catamarans 52ft and up: Cyclades (1,000 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
The yacht doesn't accept bookings for 2025.Rates 2025
High Season: Euro 21000 per week (July - August)
Mid Season: Euro 19000 per week (June and Sept)
Low Season: EURO 16000 per week (rest months)
Plus all expenses (V.A.T. 12% & APA 20%)
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 relocation fee.
Relocation Fees:
Catamarans 52ft and up: Cyclades (1,000 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
The yacht doesn't accept bookings for 2025.
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Printer & laptop
Fishing
Green Initiatives
Water Sports
Other Entertainment
Pillows for each bed (4)
Shower gel, shampoo, hand soap (Le Petit Masrseillais)
Hairdryers (2)
AC in all the cabins
Ice maker
Fridge on flybridge
Aft cockpit
Fusion sound system
Crew
Captain
Deckhand/Stew
Captain: Sokrates Koyros
A sailing and diving focused captain who runs days with a strong safety baseline. His background in competitive sailing helps keep maneuvers controlled and clear for guests.
- Greek nationality
- Speaks English, Greek, French, Spanish
- Sailing and diving experience since age 5
- Competitive sailing results: 5th World Youth Sailing Championship (2007); 8th World Men's Championship (2008)
- French/Greek nationality
- Speaks English, French, Greek; proficient in Spanish
- Worked at Four Seasons resorts in Athens, Nice, and Megeve
- Experience in a Michelin-starred restaurant (Prima Restaurant at Chalet du Mont d'Arbois)
Supports guest days on deck and inside, with practical tender and speedboat handling experience. His fishing background helps guests make use of the onboard fishing gear.
- Born in 2004
- Skipper's license up to 24 meters
- Speedboat license
- Practical experience with boat engine repairs (as a speedboat owner)
Menu
Day 2
- Eggs “Kagianas” – scrambled eggs with tomato and feta; served with bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice
Day 3
- Avocado toast with poached egg – served with bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice
Day 4
- Toasted sourdough with garlic, olive oil, oregano & tomato – served with bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice
Day 5
- Fried eggs with za’atar spice – served with bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice
Day 6
- Eggs shakshuka – with tomato sauce and spices; served with bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice
Day 7
- Pancakes – with toppings of your choice; served with bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice
Day 1
- Stuffed tomatoes with groats – tomato dressing, herbs, goat cheese sauce
- Catch of the day “papillote” – roasted vegetables, beurre noisette
Day 2
- Green salad – fig, caramelized manouri, walnuts, balsamic dressing
- Oven-baked chicken leg – lemon potatoes with rosemary and garlic
Day 3
- Lentil salad – caramelized onions, herbs, cherry tomatoes
- Orzo risotto – mushrooms, truffle, parmesan chips
Day 4
- Quinoa salad – crispy kale, shrimp, miso dressing
- Octopus – vinegar, green split beans, pickled chili
Day 5
- Bruschetta – mushroom cream, truffle, rocket
- Bruschetta caprese – mozzarella, tomato, basil pesto
- Tagliatelle alle vongole – pasta with clams
Day 6
- Grouper ceviche – leche de tigre, cilantro oil, pickled chili
- Catch of the day – fennel, green apple, jalapeno salad, lemon sauce
Day 7
- “Batzina” – zucchini and feta pie with yogurt and herbs dip
- “Frikase” – slow-cooked pork with lemon, lettuce and blites
Day 1
- Greek “xoriatiki” salad
- “Pastitsio” – pasta with ragu and bechamel sauce
Day 2
- Fried polenta – anchovies, confit cherry tomatoes, red pepper pesto
- Hünkar Beğendi – slow-cooked veal, smoked eggplant purée, couscous with pomegranate
Day 3
- Mussels – chili, lime and white wine
- Sea bass filet “plaki” – oven-baked with tomato sauce and capers
Day 4
- Green beans – halloumi with black sesame and tahini spread
- Ribeye – sage butter and lemon blite salad
Day 5
- “Saganaki” – crispy melted cheese with spicy tomato jam
- “Soutzoukakia” – minced meat in tomato sauce with rice pilaf
Day 6
- Roasted cabbage – gorgonzola cream and hazelnut
- “Moussaka” – eggplant, potato, minced meat, bechamel sauce
Day 7
- “Spetzofai” – sausage, peppers, onions, paprika, tomato sauce, feta mousse
- Chicken or pork “souvlaki” – pita bread with tzatziki, onions and french fries
Day 1
- Seasonal fruit – chantilly and tonka
- Mille-feuille – halva mousse and raspberry sauce
Day 2
- Tart with seasonal fruits – crème anglaise
- Chocolate log – almonds and strawberry sauce
Day 3
- Rice pudding – mango sauce
- Baklava – pistachios
Day 4
- Burnt cheesecake – peach, basil, pink pepper sauce
- Sticky toffee pudding – caramelized rum banana
Day 5
- Tiramisu
- “Ravani” – syrup cake with citrus fruit chantilly
Day 6
- Chili chocolate mousse
- Bougatsa – vanilla cream pastry with cinnamon ice cream
Day 7
- “Loukoumades” – Greek donuts with chocolate or honey and almonds
- Chocolate syrup cake – vanilla ice cream
- Sourdough bread – with Greek traditional dips
- Tzatziki
- Tirokafteri – spicy feta spread
- Fava – split beans dip with caramelized onions
- Melitzanosalata – smoked eggplant dip with herbs
- Olive oil
- Olive paste
Chef’s Style & Influences
Greek staples with Mediterranean seafood, plus global accents like miso, ceviche, and za’atar.
Reviews
Gallery
