ANDIAMO Yacht Description
Set sail on a journey of elegance and adventure aboard our luxurious 50-foot Lagoon catamaran, a floating oasis designed for up to 10 guests. With its blend of modern design, spacious living areas, and exceptional service, this yacht offers the perfect escape for those who seek both relaxation and exploration.
Accommodating up to 10 guests, this catamaran features five beautifully appointed cabins, each a haven of comfort and style. With four modern showers and thoughtfully designed interiors, you’ll enjoy the perfect balance of privacy and shared experiences. From soft linens to ample storage, every detail has been considered for your ultimate comfort.
Our dedicated and friendly crew is here to make your voyage unforgettable. From crafting gourmet meals to tailoring your itinerary to your preferences, they provide a level of service that is both attentive and unobtrusive. Their warm hospitality ensures a seamless and stress-free experience from start to finish.
Built by the world-renowned Lagoon shipyard, this catamaran embodies innovation and luxury. Its sleek, contemporary design is matched by advanced engineering, delivering exceptional performance and stability. Whether cruising tranquil bays or open waters, every moment onboard is smooth and enjoyable.
Ideal for families, couples, or groups of friends, this yacht is your gateway to unforgettable memories. Swim in crystal-clear waters, explore hidden coves, or simply relax and take in the beauty around you. With ample space for relaxation and entertainment, this Lagoon catamaran offers something for everyone.
Reserve your luxury escape today and experience the magic of the sea aboard Andiamo! Where elegance, adventure, and relaxation come together for the ultimate sailing experience.
Accommodation
4 double cabins (memory foam) & 1 semi double (memory foam) (for 1 adult or 2 children) with four bathrooms. Crew of two in separate cabins. Cabin's height 2.05 mWhat is the cabin arrangement of ANDIAMO?
- 4 VIP cabins
- 1 Double cabin
ANDIAMO
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Weekly price: €15,000 - €19,000
Low Season | High Season
- Length: 48'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 2
- Builder: Lagoon
- Consumption: 20 Litres/Hr
- Cruising Speed: 7
- Max. Speed: 9
- Built Year: 2019
- Turnaround: 24 hours
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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 ANDIAMO, the expected APA is 20% to 35% of the charter price (€3,000 - €5,250), making the charter cost €18,000 to €20,250. 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.
ANDIAMO 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 | 30,000EUR to 38,000EUR | 6,000EUR to 11,400EUR | 3,600EUR to 4,560EUR | 39,600EUR to 53,960EUR | Discounts outside the main season are common. | |
| 7 day charter | 15,000EUR to 19,000EUR | 3,000EUR to 5,700EUR | 1,800EUR to 2,280EUR | 19,800EUR to 26,980EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 7,500EUR to 9,500EUR | 1,500EUR to 2,850EUR | 900EUR to 1,140EUR | 9,900EUR to 13,490EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 15,000EUR / 6 * 3 days = 7,500EUR |
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: EUR15,000
High season rate: EUR19,000
SUMMER 2026 Greece
High Season: Euro 19000 per week (July - August)
Mid Season: Euro 17000 per week (June and Sept)
Low Season: EURO 15000 (rest months)
Plus all expenses (V.A.T. 12% & APA 30%)
WINTER SEASON 2026/27 RED SEA - Based in El Gouna
WINTER SEASON (October/November to March)
Weekly rate EURO 17000 + APA 25% + VAT 14%
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 a relocation fee.
Relocation Fees:
Catamarans 52ft and up: Cyclades (1,000 EUR + 12% VAT) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 12% VAT.SUMMER 2026 Greece
High Season: Euro 19000 per week (July - August)
Mid Season: Euro 17000 per week (June and Sept)
Low Season: EURO 15000 (rest months)
Plus all expenses (V.A.T. 12% & APA 30%)
WINTER SEASON 2026/27 RED SEA - Based in El Gouna
WINTER SEASON (October/November to March)
Weekly rate EURO 17000 + APA 25% + VAT 14%
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 a relocation fee.
Relocation Fees:
Catamarans 52ft and up: Cyclades (1,000 EUR + 12% VAT) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 12% VAT.
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Air conditioning (80.000 btu), each cabin separately controlled
Water maker (280l/h) (mineral and sparkling)
Hydraulic swimming platform
Aft cockpit with Teak
Underwater lights
Ice maker
Wine Cooler (for 24 wines)
Shampoo, Conditioner, Shower Gel, Body Lotion (Mugler)
Memory foams in all cabins
4 Pillows per Cabin
Hairdryer
AC in every cabin
Yoga mats and free weights
Fusion Soundsystem
Crew
Captain
Captain: Grigoris Papathanasis
Captain: Grigoris Papathanasis
Grigoris was born in 1993 and grew up in Chalkida on the island of Evvia.
Being close to the sea, he naturally started all kinds of watersports as a small child. At the age of five he got affixed to Canoeing and he laid the foundations for his future membership in the Greek national Kayak Slalom team and participated in numerous European and World championships. While sailing was always a part of his everyday life, he started his professional nautical career as a crew member on a 76ft catamaran on the island of Santorini. Since then, he consistently and patiently progressed his knowledge and experience and has been a Skipper since 2018.
He likes to maintain a relaxed and friendly, yet professional atmosphere on board. Teamwork is the root of his DNA, ensuring that everyone is having a memorable time on board – getting the sails up and shutting down the engine is his priority when sailing with him.
Grigoris is a very responsible and considerate sailor, always ensuring his guests’ privacy, yet being always attentive.
He is a natural with children and enjoys teaching them Canoeing, SUP, Fishing and Seamanship. When not on a yacht, Grigoris enjoys a salty day on his surfboard or getting handyman skills to work with his family and friends.
Grigoris holds an offshore as well as speed boat license and regularly updates his safety and first aid skills. He is a non-smoker, enjoys a healthy and sportive lifestyle and fluently speaks English next to his mother tongue, Greek.
Cook/Host: Stamatis Katsiadramis
Stamatis, the cook and host aboard Andiamo, was born in Chalkida, Greece, and has been building his culinary career since 2008. His journey has taken him from the sun-drenched kitchens of the Greek islands to the fast-paced food scene of New York, and on to refined and diverse culinary environments in Austria, Finland, and Norway. This international experience has shaped a versatile cooking style that blends Mediterranean warmth with modern European influences, always guided by fresh ingredients and thoughtful presentation. On board Andiamo, Stamatis is known not only for his flavorful, well-crafted dishes but also for his welcoming nature, ensuring guests feel relaxed, well cared for, and truly at home from the moment they step aboard.
Menu
Day 1
Breakfast
Traditional Mediterranean / French / American breakfast
Lunch
Dakos with fresh tomato, olives, and xinomyzithra cheese
Saganaki with shrimp, feta cheese, and fresh herbs
Sea bass fillet with sautéed vegetables and lemon sauce
Dinner
Green salad with figs, graviera cheese, and honey-mustard dressing
Rib-eye with visando sauce and sautéed vegetables
Pasta primavera
DESSERT
Panna cotta with strawberry sauce
Day 2
Breakfast
Traditional Mediterranean / French / American breakfast
Lunch
Burrata salad with cherry tomatoes, mozzarella, and basil oil
Stuffed chicken breast with gorgonzola, smoked bacon, and blue cheese sauce, and fried potatoes
Authentic carbonara with guanciale, egg, Parmesan, and pecorino cheese
Dinner
Green salad with citrus vinaigrette
Swordfish fillet with roasted potatoes and olive oil–lemon dressing
Tuna fillet with roasted potatoes and olive oil–lemon dressing
DESSERT
Tiramisu with cocoa and chocolate
Day 3
Breakfast
Traditional Mediterranean / French / American breakfast
Lunch
"Politiki" salad with red and white cabbage, carrot, and garlic yogurt dressing
Handmade Black Angus beef burger with pickle, smoked bacon, BBQ sauce, and wedge potatoes
Pulled pork sandwich with BBQ sauce and country-style wedge potatoes
Dinner
Caesar salad grilled chicken, bacon, and Parmesan
BBQ mixed meat platter
Dessert
Apple pie with ice cream
Day 4
Breakfast
Traditional Mediterranean / French / American breakfast
Lunch
Greek village salad: tomato, onion, and cucumber with aromatic herbs and extra virgin olive oil
Stuffed vegetables with rice and fresh herbs
"Pastitsio" (Greek baked pasta with minced meat and béchamel sauce)
Dinner
Wild greens and grilled vegetables
Shrimp pasta with tomato sauce and bisk
Sea bass fillet with vegetables and celeriac purée or sautéed vegetables
Dessert
Galaktoboureko (custard-filled phyllo pastry)
Day 5
Breakfast
Traditional Mediterranean / French / American breakfast
Lunch
Caponata (Sicilian-style vegetable stew) or Grilled eggplants with feta cheese
Slow-cooked lamb with gravy, mashed potatoes, and sautéed spinach
Chicken patty with aromatic dill yogurt sauce, rice, and sautéed vegetables
Dinner
Fava purée with octopus and caramelized onions
Jambalaya risotto with chicken, sausage, shrimp, bell peppers, onion, celery, garlic, tomato, and aromatic spices
Pasta with pesto sauce
Day 6
Breakfast
Traditional Mediterranean / French / American breakfast
Lunch
Bruschetta with prosciutto and Homemade tomato chutney
Green salad with graviera cheese, sun-dried tomatoes, and ouzo dressing
Beef stew in tomato sauce with orzo pasta
Dinner
Feta cheese wrapped in phyllo pastry with honey
Fish and chips with tartar sauce
Zucchini fritters
Dessert
Mille-feuille with caramelized phyllo, mastic cream, and berries
Day 7
Breakfast
Traditional Mediterranean / French / American breakfast
Lunch
Broccoli, cauliflower, and carrots
Chicken with "hilopites" pasta and graviera cheese
Dinner
Green salad mix with honey vinaigrette
Orzo risotto with vegetables
Pappardelle with mushrooms, black garlic, and truffle oil
Dessert
Ekmek tsoureki (Greek brioche dessert with syrup and cream)
“The menu is flexible and will be adapted to the individual needs of each guest.”
Reviews
"We are back home! We wanted to say thank you for your help. Everything was perfect. We really enjoyed experiencing Greece for the first time and this boat and crew were fantastic."
Gallery
