MADININA Yacht Description
MADININA is a newly built Lagoon 52F which combines noble and luxurious materials, with soft shades for a harmonious interior. Continuous horizontal and fluent lines give the interior open and generous spaces. Continuity between exterior and interior life with a slender exterior design for a boat with a strong character. With all the action happening on a big flybridge, one flight upstairs from the passenger cockpit and far above the water. Sporting a hydraulic swimming platform allows guests to enjoy cocktail literally on the sea.
MADININA layout is perfect for guests desiring large cabin space. She has one master cabin, one VIP cabin and two queen bed guest cabins. Perfect for 4 couples or a family. It is time to discover the Greek islands on board MADININA.
Accommodation
One master cabin, One VIP cabin and two queen guest cabins all with private facilitiesALL CABINS ARE AIR - CONDITIONED
CREW IN SEPERATE CABINS
What is the cabin arrangement of MADININA?
- 4 VIP cabins
MADININA
-
Weekly price: €16,000 - €21,000
Low Season | High Season
- Length: 52'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: Lagoon
- Consumption: 20 Litres/Hr
- Cruising Speed: 7.5
- Max. Speed: 9
- Built Year: 2021
Related Videos
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 MADININA, the expected APA is 20% to 35% of the charter price (€3,200 - €5,600), making the charter cost €19,200 to €21,600. 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.
MADININA 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 | 32,000EUR to 42,000EUR | 6,400EUR to 12,600EUR | 3,840EUR to 5,040EUR | 42,240EUR to 59,640EUR | Discounts outside the main season are common. | |
| 7 day charter | 16,000EUR to 21,000EUR | 3,200EUR to 6,300EUR | 1,920EUR to 2,520EUR | 21,120EUR to 29,820EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 8,000EUR to 10,500EUR | 1,600EUR to 3,150EUR | 960EUR to 1,260EUR | 10,560EUR to 14,910EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 16,000EUR / 6 * 3 days = 8,000EUR |
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: EUR16,000
High season rate: EUR21,000
Rates 2025
High Season: Euro 21000 per week (July - August)
Mid Season: Euro 19000 per week (June and Sept)
Low Season: EURO 16000 per week (rest months)
Plus all expenses (V.A.T. 12% & APA 20%)
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 relocation fee.
Relocation Fees:
Catamarans 52ft and up: Cyclades (1,000 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
The yacht doesn't accept bookings for 2025.Rates 2025
High Season: Euro 21000 per week (July - August)
Mid Season: Euro 19000 per week (June and Sept)
Low Season: EURO 16000 per week (rest months)
Plus all expenses (V.A.T. 12% & APA 20%)
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 relocation fee.
Relocation Fees:
Catamarans 52ft and up: Cyclades (1,000 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
The yacht doesn't accept bookings for 2025.
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Printer & laptop
Fishing
Green Initiatives
Water Sports
Other Entertainment
Pillows for each bed (4)
Shower gel, shampoo, hand soap (Le Petit Masrseillais)
Hairdryers (2)
AC in all the cabins
Ice maker
Fridge on flybridge
Aft cockpit
Fusion sound system
Crew
Captain
Deckhand/Stew
Captain: Sokrates Koyros
Sokrates runs MADININA like a race boat tuned for comfort, reading wind and sea fast so you hit the quiet anchorages, the long swims, and the tight arrivals without drama. He is wired to anticipate people and weather the same way, so your trip feels sharp, safe, and custom-built around how you want to move.
- Professional sailing athlete with top-10 finishes in World Youth (5th, 2007) and World Men’s Championships (8th, 2008)
- Over 10 years’ experience in sailing, diving, training, and charter operations
- Licensed sailing instructor and active competitive sailor
- Speaks English, Greek, French, and Spanish
- French/Greek chef trained at IEK Delta Culinary School, Chania
- Professional background at Four Seasons resorts in Athens, Nice, and Megève
- Experience in Michelin-starred Prima Restaurant at Chalet du Mont d’Arbois
- Fluent in Greek, English, French, and proficient in Spanish; HACCP food safety knowledge
Notis grew up learning the sea from a fishing boat, so he reads water, weather, and fish in one glance, then turns that into easy toy launches, safe swims, and relaxed, dialed-in service on deck. He keeps things friendly and fast, making guests feel like they’ve been coming back for years.
- Born 2004; from a family of professional fishermen with extensive fishing and underwater ecosystem knowledge
- Holds skipper’s license for vessels up to 24m and a speedboat license
- Hands-on experience as a speedboat owner, including basic engine repairs
- Currently studying Computer Science while working as deckhand/steward
Menu
Welcome
Sourdough bread with greek traditional dips.
tzatziki, tirokafteri (spicy feta spread), fava (dip with split beans dip and
caramelized onions), melitzanosalata (smoked eggplant dip with herbs),
olive oil, paste of olives.
Day 1
Lunch
Appetizer
Stuffed tomatoes with groats, tomato dressing, herbs, goat cheese sauce.
Main
Catch of the day ‘papillote’ with roasted vegetables and beurre noisette.
Dessert
Seasonal fruit with chantilly and tonka.
Dinner
Appetizer
Greek ‘xoriatiki’ salad.
Main
‘Pastitsio’
(pasta with ragu and bechamel sauce).
Dessert
Mille-feuille with halva mousse and raspberry sauce.
Day 2
Breakfast
Eggs ‘Kagianas’ (scrambled eggs with tomato and feta cheese),
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice..
Lunch
Appetizer
Green salad with fig, caramelized manouri (greek cheese), walnuts and
balsamic dressing.
Main
Chicken leg in the oven with lemon and potatoes with rosemary and garlic.
Dessert
Tart with seasonal fruits, creme anglaise.
Dinner
Appetizer
Fried polenta with anchovies, confit cherry tomatoes and red pepper
pesto.
Main
Hünkar Beğendi
(slow-cooked veal with smoked eggplant purée, couscous with
pomegranate)
Dessert
Chocolate log with almonds and strawberry sauce..
Day 3
Breakfast
Avocado toast with poached egg,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
Lentil salad with caramelized onions, herbs and cherry tomatoes.
Main
Orzo risotto with mushrooms, truffle and parmesan chips.
Dessert
Rice pudding with mango sauce.
Dinner
Appetizer
Mussels with chili, lime and white wine
Main
Sea bass filet ‘plaki’
(in the oven with tomato sauce and capers).
Dessert
Baklava with pistachios.
Day 4
Breakfast
Toasted sourdough bread with garlic, olive oil, oregano and tomato,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
Quinoa salad with crispy kale, shrimp and miso dressing
Main
Octopus with vinegar, green split beans, and pickled chili.
Dessert
Burnt cheesecake with a peach, basil, and pink pepper sauce.
Dinner
Appetizer
Green beans with halloumi and a black sesame and tahini spread.
Main
Ribeye with sage butter and lemon blite salad.
Dessert
Sticky toffee pudding with caramelized rum banana.
Day 5
Breakfast
Fried eggs with za’atar spice,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
Bruschetta with mushroom cream, truffle and rocket.
Bruschetta caprese (mozzarela, tomato and basil pesto).
Main
Tagliatelle alle vongole.
(Pasta with clams)
Dessert
Tiramisu.
Dinner
Appetizer
‘Saganaki’ (crispy melted cheese) with spicy tomato jam.
Main
‘Soutzoukakia’
(minced meat in tomato sauce with rice pilaf).
Dessert
‘Ravani’
(syrup cake with citrus fruit chantilly).
Day 6
Breakfast
Eggs shakshuka (with tomato sauce and spices),
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
Grouper ceviche with leche de tigre, cilantro oil and pickled chili.
Main
Catch of the day served with a fennel, green apple, jalapeno salad and
lemon sauce
Dessert
Chili chocolate mousse.
Dinner
Appetizer
Roasted cabbage with gorgonzola cream and hazelnut
Main
‘Moussaka’
(eggplant, potato, minced meat and bechamel sauce).
Dessert
Bougatsa
(Vanilla cream pastry, served with cinnamon ice cream).
Day 7
Breakfast
Pancakes with toppings of your choice,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.
Lunch
Appetizer
‘Batzina’
(zucchini and feta pie, served with a yogurt and herbs dip).
Main
‘Frikase’
(slow-cooked pork with lemon, lettuce and blites).
Dessert
‘Loukoumades’
(greek donuts served with chocolate or honey and almonds).
Dinner
Appetizer
‘Spetzofai’
(sausage with peppers, onions, paprika,tomato sauce and feta mousse).
Main
Chicken or pork ‘souvlaki’, pita bread with tzatziki, onions and french fries.
Dessert
Chocolate syrup cake with vanilla ice cream
Reviews
Gallery
