ATLANTIS Yacht Description
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Seabobs for underwater exploration:
Premium brand seascooters perfect for having fun and exploring beneath the waves in style. -
Flybridge sun deck with dining and sun pads:
Elevated sun deck ideal for cocktails, sunbathing, and socializing with beautiful sea views. -
Wide trampolines on foredeck for relaxing and family fun:
Cozy spot for lazy sun days, perfect for romance, family bonding, or lounging together.
First, the non-negotiable upgrade: ATLANTIS is a 62ft Lagoon catamaran launched in 2020, which means you’re not stepping onto a “vintage charter classic” – you’re getting a wide, modern platform built for actual living: big flybridge, big cockpit, big foredeck, zero compromise on space for 8 guests in 4 double cabins.
Real layout, real privacy, actual master suite. All 4 guest cabins are doubles with ensuite bathrooms; the master goes further with a walk‑around bed, seating area, double sinks and private access straight out to the aft cockpit. Translation: you can sneak out for coffee or a nightcap without crossing someone else’s cabin corridor cosplay.
Why pick ATLANTIS instead of another 60‑something cat: because this one is set up as a floating activity hub, not just a moored photo shoot. You get a proper flybridge sun deck for group hangouts, large aft and foredeck lounging zones, a hydraulic swim platform, and a toy locker that actually justifies the word “charter”: Seabob, wakeboard, adult and kids’ water skis, towable tube, paddleboards, kayak, beach games, snorkelling kit and rendezvous diving options.
Hardware is nothing without humans: the 3‑person crew is over‑spec’d for an 8‑guest boat – a race‑miles-heavy captain, a chef with Michelin‑restaurant background, and a deck/stew who also happens to be a certified sailing instructor. So you’re not just chartering a 2020 Lagoon; you’re chartering a service team that can actually run the yacht, feed you properly, and still launch all the toys on time.
Net result: if your brief is “new‑build comfort, big‑cat stability, serious food and enough toys to keep adults and kids off their phones,” ATLANTIS ticks the boxes without pretending to be a palace or a nightclub. It’s a clean, efficient way to run a high‑functioning week on the water for 8 people who want space, privacy and things to actually do.
Accommodation
The yacht accomodates 8 guests in 4 double cabins. Each Cabin has its own facilities.What is the cabin arrangement of ATLANTIS?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Suite | Walk-around bed | Ensuite with double sinks, separate shower and head | Yes |
| Guest Suite 1 | Double bed | Private ensuite bathroom | Yes |
| Guest Suite 2 | Double bed | Private ensuite bathroom | Yes |
| Guest Suite 3 | Double bed | Private ensuite bathroom | Yes |
ATLANTIS
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Weekly price: €21,000 - €31,000
Low Season | High Season
- Length: 62'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: Lagoon
- Cruising Speed: 8.9
- Built Year: 2020
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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 ATLANTIS, the expected APA is 20% to 35% of the charter price (€4,200 - €7,350), making the charter cost €25,200 to €28,350. 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.
ATLANTIS 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 | 42,000EUR to 62,000EUR | 8,400EUR to 18,600EUR | 5,040EUR to 7,440EUR | 55,440EUR to 88,040EUR | Discounts outside the main season are common. | |
| 7 day charter | 21,000EUR to 31,000EUR | 4,200EUR to 9,300EUR | 2,520EUR to 3,720EUR | 27,720EUR to 44,020EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 10,500EUR to 15,500EUR | 2,100EUR to 4,650EUR | 1,260EUR to 1,860EUR | 13,860EUR to 22,010EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 21,000EUR / 6 * 3 days = 10,500EUR |
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: EUR21,000
High season rate: EUR31,000
2025 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%)
2025 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%)
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | Description |
|---|---|
| Beach games | beach games set. |
| Dinghy | 1 dinghy, exact size and engine not specified. |
| Kayaks | kayaks available. |
| Paddleboards | stand-up paddleboards. |
| Seabobs | Seabob underwater scooters for powered swimming and diving. |
| Tube - towable | towable inflatable tube. |
| Wakeboard | 1 wakeboard, brand not specified. |
| Water skis - adult | 1 set of adult water skis. |
| Water skis - child | 1 set of child water skis. |
| Snorkeling equipment | snorkeling sets. |
| Underwater scooters | handheld underwater scooters for assisted swimming below the surface. |
Crew
Captain: Nikitas Vrachatis
Nikitas runs ATLANTIS like a precision tool, pairing race-hardened instincts with engineer-grade systems control so your cruise stays fast, smooth, and mechanically tight from first tack to final tie-up.
- Greek captain and marine engineer, born 1969
- 30+ years of hands-on sailing experience
- Over 495,000 nautical miles logged, including 100,000 racing miles
- Background on sailing and motor yachts up to 75 feet plus shipyard engineering roles
Giannis fires out clean, confident Greek flavors with a fine-dining edge, turning the ATLANTIS galley into a tight little kitchen where every plate lands sharp, seasonal, and locked onto how you like to eat at sea.
- Born in 1991 in Spata, Attica (Greece)
- Professional restaurant experience in Athens, Santorini, Mykonos, and Saint Moritz
- Worked alongside top chefs at Michelin-starred Ekstedt in Stockholm
- Former lead chef at one of the restaurants of Mayia Hotel, Rhodes
Vasiliki moves between deck and interior with quiet, drilled-in seamanship, keeping lines, toys, and service tight so guests feel both protected on the water and looked after in every corner of the yacht.
- Greek–Chinese background with lifelong exposure to yachting
- Active experience in cruising, racing, and yacht maintenance
- Certified sailing instructor and frequent regatta participant
- Fluent in English and Chinese
Menu
Eggs Variety
- Omelette
- Kagianas (eggs cooked with tomato and olive oil)
- Scrambled eggs
- Poached eggs
- Sunny side up eggs
Accompaniments
- Pancakes
- Cold meat and cheese platter
- Cereals
- Seasonal fruits
- Greek yoghurt
- Cow milk
- Variety of juices
- Honey
- Variety of marmalades
Bakery Variety
- Croissants
- Spinach pie
- Cheese pie
- Mpougatsa
Starters (also served at Dinner)
- Smoked tirokafteri with pita bread and truffled oil
- Saganaki cheese with orange marmalade
- Marinated anchovy with taramosalata
- Fish carpaccio with lemon and thyme
- Toasted bread with smoked aubergine salad and fish roe
- Fava beans with grilled octopus
- Cheese pie
- Spinach pie
- Gazpacho horiatiki salad style
- Fried calamari with caper sauce
- Fish ceviche and crouton with ouzo
- Tuna tataki with hazelnut mayonnaise
- Octopus carpaccio with pink pepper
- Greens pie from Attica
- Fresh fish with fig oil and almonds
- Sardines and anchovies with thyme oil and toasted bread
- Fish tartar dolmadakia style
Salads (also served at Dinner)
- Horiatiki with ksinomizithra cheese
- Cretan dakos with feta cheese
- Roasted beetroot salad with gorgonzola and caramelized peaches
- Burrata with marinated cherry tomatoes
- Broccoli with Greek yoghurt, hazelnuts and grapes
- Salad “spinach pie” style
- Green salad with dried apricots and brittle
- Lentils with Alonissos tuna, cucumber and yoghurt sauce
- Green salad with caramelized figs, ksinomizithra and apaki from Mani
- Groat salad horiatiki style
- Green salad with ginger dressing, graviera and pastrami
- Caesar salad and chicken with beurre noisette
- Green salad with goat cheese, capers and balsamic dressing
- Endive salad with roasted grapes, walnuts and goat cheese
Main Courses
- Veal giouvetsi
- Greek pasta carbonara style with graviera and sigklino from Mani
- Pastitsio
- Imam baildi
- Lamb with potatoes in the oven
- Moussaka
- Fish with orzo and tomato in the oven
- Fish with pasta and lemon
- Slow cooked pork with potato risotto
- Fish sauté with greens and lemon sauce
- Orzo with shellfish, risotto style
- Fish with tomato, onion and potatoes in the oven
- Chicken gyros
- Slow cooked octopus with orange and pasta
- Pork gyros
- Pasta with Cointreau and shrimp tartar
- Slow cooked veal with tomato and pasta
- Stuffed tomatoes from Konstantinoupolis
Vegan Starters
- Spinach pie
- Fava beans, fried capers and pickled onion
- Toasted bread with smoked aubergine salad
- Gazpacho horiatiki style
- Hummus with baked cherry tomatoes
- Crispy cauliflower with tahini sauce
- Bruschetta with tomatoes, basil and olives
Vegan Lunch Mains
- Imam baildi
- Pasta with Napoli sauce
- Stuffed tomatoes from Konstantinopolis
- Green beans with potatoes and tomato sauce
- Dolmadaki with lemon sauce
- Baked vegetables in the oven with potato cream
- Peas with tomato sauce
Main Courses
- Veal cheeks with butter bean purée
- Poached fish with chamomile and smoked celeriac purée
- Slow cooked pancetta with cauliflower purée and pickled mustard seeds
- Rolled monkfish with bacon, greens pie and feta foam
- Bourdeto fish with carrot purée and smoked paprika sauce
- Lamb ribs with potato–truffle cream, pistachio, parsley trim and peppercorn sauce
- Pork cheeks with gnocchi and pickled onion
- Swordfish with smoked aubergine cream and sautéed greens
- Slow cooked lamb ankle with risotto alla Milanese
- Orzo with crawfish tartar, salami from Lefkada and lemon zest
- Veal ribs sofrito, poached potato in thyme butter, garlic mayonnaise and parsley foam
- Poached fish in chamomile, lettuce fricassee and dill oil
- Veal with sour pasta, feta cream and pickled onion
- Cod bianco with truffle, triple-fried potatoes and wild garlic pesto
Vegan Dinner Mains
- Orzo with tomato sauce and fried zucchini
- Pasta aglio, olio e pepperoncino
- Souvlaki with mushrooms
- Chickpea burger
- Tacos with mushrooms and guacamole
- Pasta with basil pesto
- Vegetable pastitsio
Classic Desserts
- Cheesecake with ksinomizithra and peach marmalade
- Tiramisu with Greek coffee
- Baklavas with vanilla ice cream
- Lemon tart
- Galaktompoureko with vanilla and semolina cream
- Greek coffee crumble with mastic ice cream from Chios and sour cherry
- Orange pie with white chocolate cream and rum
- Greek donuts with honey, cinnamon and walnuts
- Walnut pie with chocolate sauce
Vegan Desserts
- Greek donuts with honey, cinnamon and walnuts
- Ravani
- Baklavas
- Chocolate brownies with peanut butter
- Cocoa roll with chocolate sauce
- Halva with semolina
- Galatopita with orange
Contemporary Greek cuisine with Mediterranean roots, refined techniques and creative twists from Athens, islands and Michelin kitchens.
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