IMLADRIS Yacht Description
Introducing Imladris, an exquisite Lagoon Eighty 2 catamaran, crafted by the renowned CNB Bordeaux. This brand-new masterpiece is designed to offer an elevated yachting experience where timeless elegance meets cutting-edge comfort—an exclusive invitation to explore the world in effortless style.
Welcoming up to 8 guests in 4 beautifully appointed ensuite cabins, Imladris offers an ambiance of quiet sophistication and supreme comfort. Her expansive interiors are bathed in natural light, with panoramic views that blur the line between sea and sky. Outside, generous lounging spaces, a sweeping flybridge, and refined dining areas invite guests to unwind, indulge, and revel in the art of slow living.
Imladris is crewed by a seasoned team of 4, dedicated to delivering impeccable service with warmth and professionalism. At the heart of your culinary journey is a talented chef, working in partnership with a Michelin-starred culinary advisor, ensuring that every dish is an inspired celebration of flavor, artistry, and local ingredients.
Imladris is more than a yacht—it’s your private sanctuary on the sea. Expect barefoot luxury, world-class cuisine, and unforgettable moments, all under the sun and stars.
Imladris awaits. Come aboard and let your dream voyage begin.
Introduced by DMA Yachting, the impressive charter yacht IMLADRIS is a 81 ft sailing catamaran. The key elements of IMLADRIS are her well-chosen interiors and inviting socializing areas. IMLADRIS spends the summer season in Greece. She was completed by the well-known ship builder Lagoon in 2025. The expansive yacht layout features 4 cozy cabins and comfortably accommodates up to 8 guests.
IMLADRIS is introduced primarily as a sailing catamaran. The the heart of the yacht is the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and that's where most of the meals are served. The tastefully decorated cabins are located in the 2 massive hulls. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes offer desirable views, while providing privacy if needed.
The sailboat features Engines: 2 x John Deere N5 - 230 HP Standard generator: MASE 17.5 kVA, located in the starboard engine compartment Additional generator : 17.5 kVA genset, portside engines and a generator.
What is the cabin arrangement of IMLADRIS?
- 1 Master cabin
- 2 VIP cabins
- 1 Twin cabin
IMLADRIS
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Weekly price: €65,000 - €85,000
Low Season | High Season
- Length: 81'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 4
- Builder: Lagoon
- Consumption: 55 Litres/Hr
- Cruising Speed: 9
- Max. Speed: 10
- Built Year: 2025
- Turnaround: 24 hours
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 IMLADRIS, the expected APA is 20% to 35% of the charter price (€13,000 - €22,750), making the charter cost €78,000 to €87,750. 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.
IMLADRIS 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 | 130,000EUR to 170,000EUR | 26,000EUR to 51,000EUR | 15,600EUR to 20,400EUR | 171,600EUR to 241,400EUR | Discounts outside the main season are common. | |
| 7 day charter | 65,000EUR to 85,000EUR | 13,000EUR to 25,500EUR | 7,800EUR to 10,200EUR | 85,800EUR to 120,700EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 32,500EUR to 42,500EUR | 6,500EUR to 12,750EUR | 3,900EUR to 5,100EUR | 42,900EUR to 60,350EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 65,000EUR / 6 * 3 days = 32,500EUR |
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: EUR65,000
High season rate: EUR85,000
WINTER 2025/6 RED SEA - Based in El Gouna
HIGH SEASON (Christmas and New Year)
Christmas week: EURO 85000 7 night Min. Charter to end by 27 Dec or 48 hour turn.
New Years week: EURO 85000 7 night Min. Charter to start no earlier than 29 Dec or 48 hour turn. + APA 25% + VAT 14%
LOW SEASON (November to April excluding Christmas and New Year)
Weekly rate EURO 63700 + APA 20% + VAT 14%
SUMMER 2026 Rates
High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
+ VAT 12% + APA 20%
WINTER 2025/6 RED SEA - Based in El Gouna
HIGH SEASON (Christmas and New Year)
Christmas week: EURO 85000 7 night Min. Charter to end by 27 Dec or 48 hour turn.
New Years week: EURO 85000 7 night Min. Charter to start no earlier than 29 Dec or 48 hour turn. + APA 25% + VAT 14%
LOW SEASON (November to April excluding Christmas and New Year)
Weekly rate EURO 63700 + APA 20% + VAT 14%
SUMMER 2026 Rates
High Season: EURO 85000 per week (June 15th - Sept 15th)
Mid Season: EURO 75000 per week (May 1st - June 14th and Sept 16th - Oct 31st)
Low Season: EURO 65000 per week (rest months)
+ VAT 12% + APA 20%
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Laptop
Starlink + 5G router for better reception
Fishing
Green Initiatives
Water Sports
Other Entertainment
1 Owner's suite - featuring a king sized bed and a view of the sea, private terrace, and areas for relaxation
2 Double cabins
1 Twin cabin (can be converted to double depending on spec but originally set as twin)
Shampoo, conditioner, body lotion, sunscreen
Electric grill on the flybridge
Wine cooler (22 bottles)
Washing and drying machine (light laundry)
Lithium batteries (quite mode)
Led mast decoration lights / underwater blue lights
Air conditioning
Hydraulic Tenderlift
Carbon hardtop bimini with sky windows and electric sunroof
Bidet shower cold water
220v fresh water pump upgrade (more silent & stable flow)
Fresh water UV filtration system (perfectly clean water from all the taps onboard)
Crew Information
Captain
Captain: Stephen Powell
Captain: Stephen Powell
With over seven years in professional yachting and more than 60,000 nautical miles logged, Captain Stephen Powell brings a rare blend of offshore experience, calm leadership, and five-star service to every vessel he commands. His foundation in high-end hospitality and real estate development has shaped a leadership style grounded in professionalism, precision, and an unwavering commitment to excellence.
Now at the helm of Imladris, Stephen is known for running smooth, high-performing programs that prioritize safety, strong crew dynamics, and exceptional guest experiences. He takes pride in delivering voyages that are not only well-executed, but also memorable as well.
Chef: Joaquin Saggese is a private chef whose culinary journey spans the globe. He trained in haute cuisine in France, refined his skills in the luxurious Mediterranean setting of Cap Rocat SLH, embraced Japanese innovation at Zuma, and explored the vibrant, bold flavors of Bakan in Mexico. Each experience has shaped his philosophy of cuisine, blending technical excellence with authenticity and a deep understanding of human connection through food. Specializing in holistic nutrition and committed to sustainability, Joaquin crafts dining experiences that are as thoughtful as they are indulgent. On board Imladris, every meal is designed to nourish the body, delight the senses, and create unforgettable moments. For him, cooking is more than a service — it’s a way of life, where true luxury lies in the details and the experiences shared.
Deckhand: TBA
Steward: TBA
Menu
Trained in a Michelin-starred kitchen in RoquebruneCap-Martin — a culinary jewel between Monaco and Menton — this chef blends Mediterranean gastronomic tradition with refined Japanese and Mexican touches, creating cuisine that is both balanced and deeply flavorful. With experience in luxury hospitality across Spain, France, and Germany, including Mallorca, Madrid, and the Côte d’Azur, he brings elegance, vitality, and a wellbeing-focused approach to every meal on board. Each service is tailored around seasonal ingredients and personal care, offering guests a refined and nourishing experience at sea.
Breakfast
Spanish omelette
Salted caramel cookies
Croissant with tomato jam
Plum pudding
Fresh salmon toast
Jamón and cherries
Seasonal fruit
Starters
Beetroot cream
Peppers and white fish osouzukuri
Strawberry gazpacho with tiradito and caviar
Aged fish with yuzu hollandaise
Artichokes with Gruyère béchamel
Cherry-shrimp juiced prawns
Main courses
Sautéed carrots
Hake with clam jus
Cauliflower and green pea purée
Variegated scallop
Lamb with mushroom jus
Wild mallard duck with foie gras
Eggplant with cured anchovies
Boletus mushrooms with soft eggs
Garlic sautéed shrimps
Chicken with vegetable jus
Clams in sauce
Txipiron in its ink
Chutoro tuna with citrus
In addition to the suggested dishes, the chef also prepares a variety of rice dishes and fresh sprout salads with pickled accents. The menu may vary depending on the season and the availability of fresh local ingredients.
Desserts
Puff Pastry with Strawberries
Gorgonzola Cheesecake
Chocolate Textures
Classic Apple Pie
Chocolate Brownie with Violet Ice Cream
Strawberry Tatin
Please advice the Chef if the guests on board have a dietary requirements or allergies
