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Elevator Summary

The luxurious Lagoon 78 motor catamaran, known as Crazy Horse, spans an impressive 78 feet in length, ideally designed for those who value comfort paired with high-end amenities. Launched in 2019 and benefitting from a recent 2023 refit, this yacht boasts modern interiors and is powered by dual high-performance Volvo Penta 510 engines, supplemented by Onan generators ensuring uninterrupted power. The yacht caters to ten guests with five exquisitely appointed cabins and is operated by an experienced crew of five, providing bespoke service and a memorable sailing experience in the magnificent waters around Greece.


Cabin Type Size Features
3 Queen Bed Cabins 200x170 cm (approx) Ensuite, TV, bathrobes, slippers, full amenities, hairdryer
1 Convertible Twin/Double Cabin 200x85/170 cm Ensuite, TV, bathrobes, slippers, full amenities, hairdryer
1 Twin Cabin 200x85 cm Ensuite, TV, bathrobes, slippers, full amenities, hairdryer


  • Highfield tender 5.60 with 70 HP
  • Jet ski Yamaha 1800 (1)
  • SUP (2)
  • Wakeboard (1)
  • Waterski (adult and children's sets)
  • Monoski adult (1)
  • Inflatable towable 3 PAX (1)
  • Kayak 2 PAX (2)
  • Sea scooter (2)
  • Snorkeling equipment


  • Salon stereo and Salon TV
  • Multimedia system
  • Onboard WIFI
  • Special diets accommodated
  • Icemaker and wine cooler
  • Hydraulic swimming platform


  • Captain: Tilemachos Aidinis - Extensive sailing experience, RYA certified, fluent in Greek and English.
  • Chef: Nick Melas - Professional Culinary Arts degree, specializes in Mediterranean cuisine, multilingual.
  • Chief Stewardess: Orjana-Anastasia Zhula - Degree in Hotel Business, multilingual, ensures impeccable service.
  • Deckhand/Steward: Antonis Panousis - Experienced in various yacht operations, fluent in Greek and English.
  • Deckhand: Stefanos Drampoukakis - Certified in both commercial power vessels and sailing, brings technical prowess and enthusiasm.


3 double queen bed cabins and two twin cabins (one is convertible to a double) all with private facilities. Each cabin is equipped with TV, bathrobes, slippers, amenities (shampoo, conditioner, body wash, body lotion), hairdryers

2 x (200x170 cm)
1 x (200 x 160 cm)
1 x (200 x 85/170 cm - convertible)
1 x (200 x 85)

What is the cabin arrangement of CRAZY HORSE?

  • 3 VIP cabins
  • 2 Twin cabins


breakfast time
breakfast time
  • Weekly price:
    €50,000 - €65,000

    Low Season | High Season

  • Length: 78'
  • # of Guests: 10
  • # of Cabins: 5
  • # of Crew: 5
  • Builder: Lagoon
  • Consumption: 100 Litres/Hr
  • Cruising Speed: 12
  • Max. Speed: 14
  • Built Year: 2019
  • Refit: 2023

Related Videos

CRAZY HORSE 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 100,000€ to 130,000€ 20,000€ to 39,000€ 12,000€ to 15,600€ 132,000€ to 184,600€ Discounts outside the main season are common.
7 day charter 50,000€ to 65,000€ 10,000€ to 19,500€ 6,000€ to 7,800€ 66,000€ to 92,300€ Standard charter rate, base for all calculations.
3 day charter 25,000€ to 32,500€ 5,000€ to 9,750€ 3,000€ to 3,900€ 33,000€ to 46,150€ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
50,000€ / 6 * 3 days = 25,000€

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: €50,000

High season rate: €65,000

2024 Rates
High Season (15 June - 15 September): EURO 65,000/week
Mid Season (1 May - 14 June & 16 September - 31 October) EURO 60,000/week
Low Season (November - April): EURO 50,000/week
+ Plus expenses VAT 13% & APA 30%
VAT 6,5% till end of 2024

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:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.2024 Rates
High Season (15 June - 15 September): EURO 65,000/week
Mid Season (1 May - 14 June & 16 September - 31 October) EURO 60,000/week
Low Season (November - April): EURO 50,000/week
+ Plus expenses VAT 13% & APA 30%
VAT 6,5% till end of 2024

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:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.

Price Terms

Plus Expenses

CRAZY HORSE Yacht Charter Locations

Summer Season

Winter Season


Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Water Maker: yes
Ice Maker: Yes
Sun Awning: Yes
Special Diets: Yes
Kosher: No
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: No
Inverter: yes


Guests: 10
Maxspeed: 14
Draft: 3.4
Cruising Speed: 12
Helipad: No
Ac: Full
Ac Night: No
Built: 2019
Turnaround: 24 hours
Cabins: 5
Queen: 3
Twin: 2
Showers: 5
Basins: 5
Electric Heads: 5
Jacuzzi: No


BBQ: 0
AC: Full
Internet: Onboard WIFI
Cruising Speed: 12
Max Speed: 14



More Specifications

Flag: Greek
Homeport: Athens Nea Peramos
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Communication: Wi-fi
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only


Fishing Gear:
Fishing Gear Type:
Deep Sea Fishing:

Green Initiatives

Green Initiative: No
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: Highfield tender 5,60
Kayaks 1 Pax:
Kayaks 2 Pax: 2
Dinghy Hp: 70 HP
Floating Mats:
Dinghy Pax: 9
Swim Platform:
Water Skis Adult: 1
Boarding Ladder: stern hydraulic
Water Skis Kids: 1
Sailing Dinghy:
Jet Skis: 1
Beach Games:
Wave Runners:
Snorkel Gear:
Underwater Camera:
Underwater Video:
Wake Board: 1
Paddleboard: 2
Seabob: No
Sea Scooter:

Other Entertainment

TV in all cabins
TV in main saloon
Awning for fore deck
Hydraulic Swimming platform
Wine Cooler
4 Pillows per Cabin
Shampoo, Conditioner, Shower Gel, Body Lotion


Crew Information

Crew of CRAZY HORSE|Chef Chef

Crew of CRAZY HORSE|Deckhand/Stew Deckhand/Stew

Crew of CRAZY HORSE|Deckhand Deckhand

Captain: Tilemachos

Captain: Tilemachos Aidinis

Introducing Captain Tilemachos, a valued member of our crew overseeing the motor catamaran, Crazy Horse. Born in Greece in 1968, Tilemachos holds a degree in mechanical engineering since 1991 and has seamlessly transitioned into a successful career as a professional captain. His commitment to ensuring guests have an unforgettable sailing experience is unparalleled.
With a diverse skill set, Tilemachos is a certified cruising instructor by the Royal Yacht Association. Fluent in both Greek and English, he excels in effective communication, effortlessly connecting with our diverse range of guests. His extensive experience includes numerous yacht deliveries, refining his navigation skills and ensuring a smooth and secure journey on board.
Beyond technical expertise, Tilemachos is passionate about showcasing the warmth, friendliness, and rich cultural heritage of Greece. His dedication to customer service ensures that your time on board Crazy Horse will be nothing short of extraordinary. With Captain Tilemachos at the helm, rest assured you are in the hands of a seasoned professional committed to making your sailing experience truly memorable.

Chef: Nick Melas

Chef Nick, born in 1988, brings a wealth of culinary expertise to the galley of Crazy Horse. With a degree in Professional Culinary Arts and certifications in Food & Beverage Management and Signature Seafood Menu, he combines creativity with precision to deliver exceptional dining experiences. Since 2017, Chef Nick has been an integral part of the yachting industry, honing his skills on various yachts ranging from 65 to 115 feet in length. Proficient in Greek, English, and possessing basic knowledge of French and Spanish, he ensures seamless communication with guests from diverse backgrounds. With his passion for gastronomy and commitment to excellence, Chef Nick elevates the onboard dining experience, delighting guests with exquisite flavors and impeccable presentation.

Chief Stewardess: Orjana-Anastasia Zhula

The Chief Stew aboard Crazy Horse, Anastasia, brings a wealth of experience to her role. Having worked as a stewardess on yachts since 2021 and now aboard Crazy Horse for over a year, she's adept at managing the intricacies of luxury hospitality. With a Degree in Hotel Business and previous positions in customer service, she seamlessly ensures only excellent guest experiences. Fluent in Greek, English, and Turkish, her multilingual abilities enhance communication on board. Born in 1987, Anastasia embodies professionalism, efficiency, and dedication in ensuring the utmost satisfaction of Crazy Horse's guests.

Deckhand/Stew: Antonis Panousis-Panopoulos

Antonis brings a blend of hard work, quick learning, and a delightful personality to the role of deckhand/stew aboard Crazy Horse. With experience on both sailing catamarans and power boats, he's adept at handling various vessels. His two-year tenure in a shipyard prior to yachting has honed his technical skills and attention to detail. Fluent in Greek and English, Antonis fosters seamless communication onboard. Eager for new challenges and personal growth, he's dedicated to contributing his best.

Deckhand/Stew : Stefanos Drampoukakis

Stefanos, a 24-year-old native of the picturesque town of Chania on Crete island, has a profound affinity for the sea, igniting his passion for sailing and acquiring certifications in both commercial power vessels and sailing yachts. Possessing adept technical and electronic skills, coupled with extensive knowledge of boat systems and equipment, he seamlessly fits into the yachting realm and in his role as deckhand and assistant skipper. He is active, a great team player and loves to remain fit by working out in his free time. Excited to embark on a new journey as part of the crew aboard Crazy Horse, Stefanos eagerly anticipates extending warm hospitality to guests, ensuring an unforgettable charter experience. Fluent in Greek and English, he possesses great communication skills and understanding for different cultures.

Ex-yacht: Allure 59



Pancakes with crispy bacon fried egg 

Cherry tomatoes  and cream goat cheese 

Fresh juices, smoothies, milk (different types) 

Croque madame

Greek yogurt with cereals, fresh fruits & honey 

Local jams, tahini and other spreads 

Cheese and cold cuts Pancakes, crepes, croissant, porridge & cakes Eggs all types



Crispy tortilla watermelon 

Jamon Iberico and mint

Grilled beetroots, almond pesto, and Greek yogurtSmoked and Chopped aubergine chili peppers, fresh onions and mint                    

Smoked and chopped aubergine chili peppers, fresh onions and mint Zucchini, cucumber water, lamb prosciutto and feta                              

Sirloin tartare/cucumber, ginger/wasabi mayo                                    

Watermelon cherry tomatoes molasses mint and wholegrain bread

Mini brioche with zucchini burgers/mint/feta cheese Yogurt, lime sauce Santorinian fava croutons extra virgin olive oil, caper leave




Coleslaw salad with smoked paprika                                                       

Hummus, crispy chickpeas and extra virgin olive oil

Poached fruit salad with dry yogurt

Athenian salad

Couscous salad with grape, basil pesto and burnt feta                 

Mixed green salad with croutons blueberries and thyme dressing          

Green salad, pickled wild mushrooms, peppermint, white balsamic and bee pollen                               

Cesare's baby gem salad with grilled eggs chicken thigh

Quinoa salad raw broccoli/mango chives thyme pesto                                

Mashed potatoes with parsley oil, onion and green leaf salad                    

Caesar salad with baby gems, chicken breast, eggs, parmesan Reggiano, Hazelnuts 

Quinoa salad, spinach, ginger, grilled shrimps and white soft cheese cream Inka tomatoes in Greek salad broth sea fennel and caper leaves

Forest salad with poached pear walnut apple vinegar dressing



Stuffed tomatoes porcini mushrooms and wild rice

Grilled chicken leg, with vegetables

Lobster orzo, bisque cloud, tomato powder                                            

Grouper grilled filet, fresh herbs and egg lemon sauce                              

Short ribs  with sugar glaze and boiled baby vegetables                                            

Sea bream ceviche with chilly peppers, chives                                                 

Cretan carbonara with apaki and traditional pasta                                  

Shrimp tartare with pickled mussels and crunchy lasagna                       

Fluffy meatballs fresh mint, lemon gel                                               

Stifado premium beef cuts shallot onions, rosemary in red gravy sauce Fish filets and bloody Mary sauce and patty pans                                               

Tomato burger, basil pesto feta cheese mousse                                            

Slow cooked pancetta with crispy skin potatoes confit and gravy from its broth Beef filets celeriac puree, salt iboga sauce, crispy prosciutto                                                                                        

Grilled octopus, tarama mousse, rusk with ouzo, cappers                  

Gilt bream fish with roasted vegetable and lemon sauce                  

Picanha with potatoes puree, hazelnut and wine sauce with demi-glace                                       

Summer ratatouille, smoked eel and grape juice                                   

Dry aged cuts with grille carrots and carrot's puree




Almond bavarois with forest fruits

Lemon pie, merengue, candy lemon skin                                  

Galaktoboureko / traditional dessert with a twist                          


Mille feuille with caramelized puff pastry with vanilla ice cream


    Price Terms: Plus Expenses

    Price from €50,000/week

    High season €65,000/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY

    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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