FLO - my Greek Yacht Charter

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FLO Yacht Charter

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FLO Yacht Description

FLO yacht is a 52.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by Lagoon in 2018. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 double cabins.

The sailboat features 2 x 80HP Yanmar Generators ONAN 19.5KW / 11 KW engines and a generator.


four queen bed cabins all with private bathrooms

Cabin Breakdown

Double Cabins: 4

FLO Yacht Details










Built by

€14,000 - €18,000

Weekly price low-high season

20 Litres/Hr



Cruising Speed


Max. Speed

FLO 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 28,000€ to 36,000€ 5,600€ to 10,800€ 3,360€ to 4,320€ 36,960€ to 51,120€ Discounts outside the main season are common.
7 day charter 14,000€ to 18,000€ 2,800€ to 5,400€ 1,680€ to 2,160€ 18,480€ to 25,560€ Standard charter rate, base for all calculations.
3 day charter 7,000€ to 9,000€ 1,400€ to 2,700€ 840€ to 1,080€ 9,240€ to 12,780€ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
14,000€ / 6 * 3 days = 7,000€

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: €14,000

High season rate: €18,000

2022 Rates

High Season: Euro 18000 per week (July - August)
Mid Season: Euro 16000 per week (June and Sept)
Low Season: EURO 14000 (October - May)
Plus all expenses (V.A.T. 13% & APA 20%.)

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

Price Terms

Plus Expenses

FLO Yacht Charter Locations

Summer Season

Winter Season


Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Number Dine In: Yes
Water Maker: Yes
Ice Maker: Yes
Bimini: Yes
Special Diets: Inq
Kosher: No
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Smoking: On deck
Crew Smokes: No
Children Ok: Yes
Generator: Yes
Inverter: Yes


Tube: 2
Guests: 8
Maxspeed: 10
Draft: 4.9
Cruising Speed: 9
Ac Night:
Built: 2018
Cabins: 4
Double: 4
Showers: 4
Basins: 4
Electric Heads: 4


BBQ: 0
AC: Full
Generator: Yes
Internet: Onboard WIFI
Cruising Speed: 9
Max Speed: 10


Layout of FLO

More Specifications

Flag: Greek
Homeport: Mykonos
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only


Fishing Gear:
Fishing Gear Type:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 50
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Snorkel Gear:
Underwater Camera:
Underwater Video:
Wake Board:
Paddleboard: 2

Other Entertainment

Saloon 32” LCD TV, TV antenna, Blu ray DVD Player, Fusion Radio CD/USB player with loudspeakers in saloon, Cockpit, flybridge and all cabins, Wi-Fi internet, Sony Games, Laptop PC


Crew Information

Captain: Christos Spanos

Captain: Christos Spanos
Christos was born in 1990 and is a father of 2 from Thessaloniki in the north of Greece. After spending 8 years working as an engineer, his love of the islands and sea, led him into hospitality and the yachting world.

Starting in 2015, Christos began increasing his sailing knowledge and experience by joining GLM Santorini Sailing company as a crew member on daily charters, also worked on a trimaran Orma 60 as deckhand, where he gained most of his experience in sailing. After a few seasons, he began as a skipper for weekly monohull charters in Naxos. In 2019, he was back in Santorini working as a skipper for catamaran day charters.

He’s excited to be joining Flo and showing guests the gorgeous islands and hidden gems of Greece!

Chef Giannis Tsiapas
Yiannis is from Haidari in Athens and found a passion for cooking through his grandmother. She taught him at a young age to cook with love and that is what truly gives food an exceptional flavor. In 2017, he went on to study at IEK Akmi in Athens and has additional workshop studies in Greek Creative Cuisine.

He has spent a considerable amount of time in the islands working at various restaurants on Kea, Rhodes, Ios, and Santorini. After holidays in Poros on the Saronikos Bay, he decided to combine his professional life with his newfound love of sailing. In his free time, he enjoys the study of psychology, water polo, and martial arts… plus sailing for fun! He is excited for an incredible season onboard Selene and creating memorable dishes for his charter guests.

Languages: Greek and English (fluent)

Deckhand/ Stew:


  • Week’s menu
    • Breakfast:
    • Village style bread thyme honey local marmalades (vegan)
    • Assorted Cheese and cold cuts plater
    • Fresh fruits and Fruit salad and honey (vegan)
    • Eggs selection: Omelets, Scrambled eggs, fried, poached eggs (Upon request)
    • Traditional Cretan pancakes with anthotyro cheese
    honey walnuts and cinnamon. (upon request)
    • Crepes (fruits, honey, chocolate), (upon request)
    • Cereal with Greek yogurt granola and honey
    • Oats (vegan)
    • Coffee, Chocolate, (hot and cold)
    • Variety of tea, ice tea.
    • Fruit Smoothie with yogurt (vegan)
    • Banana smoothie with peanut butter
    • cocoa and almond milk (vegan)
     Chef’s note:
    Every day according to our guest's schedule, will discuss our daily
    menu so I can accommodate your taste and preferences.
    Day 1
    • Amuse-bouche: Shrimps in kantaifi with sweet-sour cream
    • Appetizer: Fava peas mousse with octopus red onion and beans sprouts and caper
    Vegan option: Fava peas mousse with fried leek and caper
    • Salad: Traditional Cretan Dakos with rusks drizzled in balsamic vinegar cherry tomatoes, caper leaves, garlic oil, and fresh oregano.
    • Main course: Traditional lobster Pasta with ouzo from Mitilini, tomato sauce, and fennel
    Vegan option: Traditional Vegetables Pasta with ouzo from Mitilini tomato sauce and fennel
    • Dessert: Sweet Dakos salad with rusks drizzled in sirup sweet cherry tomatoes and cream cheese or vegan cream.
    (family style)
    Appetizer: Homemade local Spinach Pie with herbs
    and leek (vegan)
    • Salad: Green salad with avocado, pomegranate, orange, dried tomato, walnuts
    and Passion Fruit vinaigrette (vegan)
    Main course: Portobello Tacos with mushrooms, red pepper, eggplant, beans,
    guacamole sauce, pickled onions, and vegan cilantro cream (vegan)
    • Dessert: Panacota with Greek Mastic and strawberry couli (vegan)
    DAY 2
    (family style)
    • Appetizer: Trilogy of brusquest (classic, greek and with olive paste)
    • Salad: Greek salad with tomatoes, cucumber, onion, olives, feta cheese, and oregano
    Vegan option: Soya cheese instead of feta cheese
    • Main course: Greek beef steak with baby potatoes, aromatic butter, Rosmarin and broccoli puree
    Vegan option: Traditional village pasta from legume flour with zucchini, eggplant,
    mushrooms, onion, tomato sauce, and vegan cheese
    (family style)
    • Appetizer: Greek Tarama with toasted bread
    • Salad: Beluga lentil salad with cherry tomatoes, garlic onion, parsley and balsamic vinegar cream
    • Main course: Fresh Kalamari stuffed with feta cheese and mustard sauce
    Vegan option: Crispy Quinoa cake topped with tomato Chickpea Relish and zucchini
    • Dessert: Pie with caramelized apples and vegan ice cream
    DAY 3
    (family style)
    • Appetizer: Traditional baked zucchini balls with Greek yogurt sauce or tahini sauce (vegan)
       Salad: Mesclun Salad mix with fig marinated in orange juice and nuts (vegan)
    • Main course: Giouvetsi (orzo pasta) with Shrimps, ouzo, onion, garlic, and Saffron from Kozani
    Vegan option: Instead of shrimps we can add some vegetables
    (family style)
    • Appetizer: Beetroot with vinegar, walnuts, and parsley (vegan)
    • Main course: Sea Bream with fresh boiled greens and traditional lemon sauce
    Vegan option: Falafel Souvlaki with baked potato chips
    • Dessert: Mango sorbet ice cream
    DAY 4
    (family style)
    • Appetizer: Village style oat bread and grilled Feta cheese with olive oil and oregano
    • Main course: Traditional Briam (vegetables in the oven with red sauce) served on a yogurt lake
    Vegan option: (instead of yogurt vegan cheese )
    (family style)
    • Salad: White cabbage salad with carrot, green apple, parsley, and honey mustard vinaigrette (vegan)
    • Main course: Souvlaki with Mushroom Gyros, onion, tomato, potato, chives, paprika and greek tzatziki or tahini sauce (vegan)
    • Dessert: Kaimaki ice cream with a traditional sour cherry spoon sweet
    DAY 5
    (family style)
    • Appetizer:
    • Grilled Chaloumi cheese with tomato marmalade
    • Roasted cauli dipped in vegan sour cream and onions (vegan)
    • Salad: Mesclun salad with spinach, rocket, and sweet sauce (vegan)
    • Main course: Pork tenderloin stuffed with dry tomato, smoked pecorino cheese and Vinsanto sauce
    Vegan option: Grilled eggplant with fresh thyme, onion, and tomato sauce
    (family style)
    • Appetizer: Traditional fried tomato rolls from Santorini with yogurt sauce or vegan cream sauce (vegan)
    • Main course: Buddha bowl Falafel with basmati rice, sweet potato, avocado, tofu cheese, radish, cucumber, carrot, and tahini sauce (vegan)
    • Dessert: Lemon mousse with homemade lemon curd
    DAY 6
    (family style)
    • Appetizer: Mushroom pie (vegan)
    • Salad: Red cabbage, fig, caramelized walnuts, carrot, green apple, and orange
    vinaigrette sauce (vegan)
    • Main course: Traditional stuffed vegetables (tomato, pepper, zucchini) with rice and herbs served with baked potatoes (vegan)
    (family style)
    • Appetizer: Baked Porto-bello mushrooms with balsamic cream and parsley
    • Salad: Almira from Kea with olive oil and lemon
    • Main: Fagri cooked in a traditional salted crust
    Vegan option: Roasted vegetables
    • Dessert: Traditional fig desert
    DAY 7
    • Amuse-bouche: Makaron beetroot (vegan)
    • Salad: Rocket, spinach, dried tomatoes, pine cone, and balsamic cream (vegan)
    • Appetizer: Tuna tartar, avocado, soya sauce, lime, and toasted sesame
    • Veggie Tartar with basil pesto, olive oil, and coriander (vegan)
    • Main course: Risotto seafood with wine and Rosmarin
    Vegan option: Risotto with vegetables, wine, and Rosmarin
    • Appetizer: Baked tortilla with guacamole sauce (vegan)
    • Main course: Veggie Burger with beetroot mousse, onion, tomato, and Valerian served with sweet potato chips
    • Dessert: Vegan Cheesecake
    Some recipes may be different as I always shop local from the variety
    of traditional products that Greek islands Provide!
    Greece’s culture is so attached to the food tradition and I will make sure our guests
    experience this trip to our unique taste combination.
    Yours sincerely,
    Yiannis Tsiapas


September 2020
Michal - Talia - Ron
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September 10, 2020
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July 13, 2020
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June 10, 2019
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  • FLO

    Price Terms: Plus Expenses

    Price from €14,000/week

    High season €18,000/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY

    Yachts in Greece for Summer 2022 2022 are 40% reserved. If you are considering a charter in this time period, inquire now!

  • Inquire

    1. Date

    2.1. Boat Type

    3.2. Hulls

    5.5. Minimum Cabins (2 guests/cabin)

    6.5. Max Price