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VALIUM 67 Yacht Charter

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VALIUM 67 Yacht Description

Presented by DMA Yachting, the breathtaking charter yacht VALIUM 67 is a 66 ft power catamaran. VALIUM 67 spends the summer and winter season in Greece. She was constructed by the famous yacht builder Lagoon in 2023. The expansive yacht layout features 5 generous cabins and comfortably accommodates up to 10 guests.

VALIUM 67 is offered primarily as a power catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and usually it where you, as a charter guest, spend most of your time. The immersive cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins offer designer mattrace beds and feature ensuite bathrooms. Multiple portholes add to the feeling of connection with the discovered environment.

and a generator.

Accommodation

Accommodates up to 10 Guests in 4 Double & 1 twin convertible to double, all air-conditioned with en-suite facilities,

What is the cabin arrangement of VALIUM 67?

  • 4 Double cabins
  • 1 Twin cabin

VALIUM 67

  • Weekly price:
    €35,000 - €48,000

    Low Season | High Season

  • Length: 67'
  • # of Guests: 10
  • # of Cabins: 5
  • # of Crew: 4
  • Builder: Lagoon
  • Consumption: 100 Litres/Hr
  • Cruising Speed: 12
  • Max. Speed: 14
  • Built Year: 2023

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VALIUM 67 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 70,000€ to 96,000€ 14,000€ to 28,800€ 8,400€ to 11,520€ 92,400€ to 136,320€ Discounts outside the main season are common.
7 day charter 35,000€ to 48,000€ 7,000€ to 14,400€ 4,200€ to 5,760€ 46,200€ to 68,160€ Standard charter rate, base for all calculations.
3 day charter 17,500€ to 24,000€ 3,500€ to 7,200€ 2,100€ to 2,880€ 23,100€ to 34,080€ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
35,000€ / 6 * 3 days = 17,500€

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: €35,000

High season rate: €48,000

Summer 2024 weekly rates:
High Season (July - August): euro 48.000 per week plus expenses (VAT & APA 25%)
Mid-Season (June - September): euro 44.000 per week plus expenses (VAT & APA 25%)
Low Season (rest months): euro 35.000 per week plus expenses (VAT & APA 25%)

VAT 6,5% till end of 2024

Summer 2025 weekly rates:
High Season (July - August): euro 48.000 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 44.000 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 35.000 per week plus expenses (VAT 13% & APA 25%)


VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.
Summer 2024 weekly rates:
High Season (July - August): euro 48.000 per week plus expenses (VAT & APA 25%)
Mid-Season (June - September): euro 44.000 per week plus expenses (VAT & APA 25%)
Low Season (rest months): euro 35.000 per week plus expenses (VAT & APA 25%)

VAT 6,5% till end of 2024

Summer 2025 weekly rates:
High Season (July - August): euro 48.000 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 44.000 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 35.000 per week plus expenses (VAT 13% & APA 25%)


VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.

Price Terms

Plus Expenses

VALIUM 67 Yacht Charter Locations

Summer Season

Greece

Winter Season

Greece

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Water Maker: Yes
Water Capacity: 1000 L
Ice Maker: Yes
Board Games: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: No
Children Ok: Yes
Generator: Yes
Inverter: Yes
Voltages: 220V

Specifications

Tube:
Guests: 10
Maxspeed: 14
Draft: 3.9
Cruising Speed: 12
Helipad: No
Ac: Full
Ac Night:
Built: 2023
Cabins: 5
King:
Queen:
Double: 4
Single:
Twin: 1
Pullman:
Showers: 5
Basins:
Heads: 5
Electric Heads: 5
Jacuzzi: No

Features

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

Layout

Layout of VALIUM 67

More Specifications

Flag: GREEK
Homeport: Athens
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

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: Highfield 460
Floating Mats:
Dinghy Pax: Yamaha 60hp
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard:
Seabob:
Sea Scooter:

Other Entertainment

Netflix, Wine Chiller

Crew

Crew Information

Crew of VALIUM 67|Stewardess Stewardess

Captain: Grigoris Stronis

Captain - Grigoris Stronis
Born in 1997 on the island of Santorini, I have always been intrigued by the element of water, and familiar with the quality of hospitality. I spent my childhood years sailing and since my early adulthood, when I received my Offshore Sailing Diploma, I have been covering more and more miles as a skipper in daily and weekly cruises, but also in Offshore boat deliveries. Working as a base technician in the beginning of my career, has given me knowledge around all sorts of maintenance and restoration issues, making me confident in engineering and problem-solving. My genuine passion for what I do keeps me evolving and trying to master my skills each and every day.
Education: STCW Basic Safety, RYA SRC Marine Radio, RYA Powerboat II, HORC Offshore Sailing Diploma, RYA Yachtmaster Offshore Sailing, Naval School of Piraeus

Chef - Eleftherios Nikolarakos
Lefteris was born in 1983 in Athens.
The capital city of Greece, a country with a big history in gastronomy.
He acquired his qulinary expertise in Chef d’ oeuvre College.
He is extremely motivated to constantly develop his skills and grow professionally.
He is confident in his ability to come up with interesting ideas for guest and crew meals.
He also has worked both private and charter with extensive restaurant background.
He is passionate for creating and combining flavors and textures using local ingredients.

Deckhand - Ilias Karamitros


Stewardess - Zalina Yussupova
Zalina originally is from Kazakhstan, but for 22 years now she is been leaving in Greece, Athens.
She has completed 5 years Sole Stewardess on a high and all - inclusive charter catamarans on a busy schedules in Greece and the southern Caribbean.
For 3 years working as a Sole Stewardess on a privately owned catamaran, travelling to France, Spain, Italy, Croatia, Montenegro and Thailand. Until now she has sailed 23,000 nautical miles. She also have previous experience in hospitality industry.
Her hobbies are yoga, meditation, theatre, cinema, reading books, cycling.

Main image of VALIUM 67 yacht
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molon42686
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  • wpcf_price_details: Summer 2024 weekly rates: High Season (July - August): euro 48.000 per week plus expenses (VAT & APA 25%) Mid-Season (June - September): euro 44.000 per week plus expenses (VAT & APA 25%) Low Season (rest months): euro 35.000 per week plus expenses (VAT & APA 25%) VAT 6,5% till end of 2024 Summer 2025 weekly rates: High Season (July - August): euro 48.000 per week plus expenses (VAT 13% & APA 25%) Mid-Season (June - September): euro 44.000 per week plus expenses (VAT 13% & APA 25%) Low Season (rest months): euro 35.000 per week plus expenses (VAT 13% & APA 25%) VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.
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  • wpcf_menu: <p><strong>DAY 1</strong></p> <p>LUNCH</p> <p><u>Salad</u></p> <p>Greek salad, pickled shallots, critamon, caper leaves and feta cheese mousse with fresh oregano</p> <p><u>Starter</u></p> <p>Split peas,sundried tomatoes cream and marinated anchovies</p> <p><u>Main</u></p> <p>Greek wine braised octopus, smoked eggplant puree with miso and molasses, pesto mint-kale</p> <p><u>Dessert</u></p> <p>Lemon cream pie with raspberry sauce</p> <p>&nbsp;</p> <p>DINNER</p> <p><u>Salad</u></p> <p>Roasted<u> </u>goat cheese, poached pears and caramelized hazelnuts</p> <p><u>Starter</u></p> <p>Beef tartare&nbsp;''giaourtlou'', sheep yogurt and spicy tomato sauce&nbsp;</p> <p><u>Main</u></p> <p>Roasted lamp, lemon potatoes mash, tzatziki cream and rosemary-wine sauce</p> <p><u>Dessert</u></p> <p>Traditional orange pie from ''Mykonos'', vanilla ice-cream</p> <p>&nbsp;</p> <p><strong>DAY 2</strong></p> <p>LUNCH</p> <p><u>Salad</u></p> <p>Garlicky&nbsp;sauteed greens, soft cheese and fresh tomato</p> <p><u>Starter</u></p> <p>Steamed Mussels with ouzo and Greek herbs</p> <p><u>Main</u></p> <p>Red mullet with savoro sauce from ''Corfu'' and Jerusalem artichokes puree&nbsp;</p> <p><u>Desserts</u><br />''Ekmek<u> </u>kantaifi'', cremeux mastic from ''Chios'', whipped cream and pistachios of Aegina</p> <p>&nbsp;</p> <p>DINNER</p> <p><u>Salad</u></p> <p>Beetroot<u>&nbsp;</u>carpaccio, pickled red radish, oatm crackers, custard aged graviera of Syros</p> <p>orange dressing</p> <p><u>Starter</u></p> <p>Wild greens pie from ''Macedonia''</p> <p><u>Main</u></p> <p>Beef fillet with grilled baby gem and chimichurri</p> <p><u>Dessert</u></p> <p>Namelaka chocolate tart, caramelized hazelnuts&nbsp; and bitter chocolate sorbet</p> <p>&nbsp;</p> <p><strong>DAY 3</strong></p> <p>LUNCH</p> <p><u>Salad</u></p> <p>''Athenian'' salad, smoked mackerel,caviar, cuttlefish ink mayo</p> <p><u>Starter</u></p> <p>Taramas mousse with sweet potatoes, grilled greens and crispy''soutzouki''</p> <p><u>Main</u></p> <p>Shrimp orzo with chorizo powder, fennel and Aegean herbs</p> <p><u>Dessert</u></p> <p>Greek custard cream,''Galaktoboureko'' millefeuille</p> <p>&nbsp;</p> <p>DINNER</p> <p><u>Salad</u></p> <p>Steak watermelon marinated, arugula and&nbsp;feta cheese</p> <p><u>Starter</u></p> <p>Amberjack ceviche in the style of Greek salad</p> <p><u>Main</u></p> <p>Steamed crab savoy cabbage ''Dolmades'' with saffron bechamel</p> <p><u>Dessert</u></p> <p>Poached pears, white chocolate-parsnip cream and red wine-cinnamon sauce</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><strong>DAY 4</strong></p> <p>LUNCH</p> <p><u>Salad</u>&nbsp;</p> <p>Textures of tomatoes,caper and soft cheese from ''Crete''</p> <p><u>Starter</u></p> <p>Zucchini balls with mint yogurt sauce</p> <p><u>Main</u></p> <p>''Traditional&nbsp; Greek moussaka'' ,eggplant lasagna with veal tail</p> <p><u>Dessert</u></p> <p>Rice pudding with mastic, rosewater and pistachios of Aegena</p> <p>&nbsp;</p> <p>DINNER</p> <p><u>Salad</u></p> <p>Red cabbage pickled salad, carrot, raisins, roasted butter squash and</p> <p>prosciutto&nbsp;of Evritania</p> <p><u>Starter</u></p> <p>Cheesecake with carob crumble, soft cheese of Mykonos ''kopanisti'',</p> <p>&nbsp;marinated cherry tomatoes and chives oil</p> <p><u>Main</u></p> <p>Chicken Fricassee, Madeira wine,wild mushrooms and trahanas</p> <p><u>Dessert</u></p> <p>Chilli cardamom&nbsp;dark chocolate mousse</p> <p>&nbsp;</p> <p><strong>DAY 5</strong></p> <p>LUNCH</p> <p><u>Salad</u></p> <p>Tabbouleh with yogurt-ginger sauce and lemon vinaigrette</p> <p><u>Starter</u></p> <p>Salmon tartare,avocado, mango and brick caviar</p> <p><u>Main</u></p> <p>Risotto&nbsp;''spanakorizo'' with sea bass&nbsp;fillet</p> <p><u>Desserts</u></p> <p>Flan Parisien Vanille and roasted peaches</p> <p>&nbsp;</p> <p>DINNER</p> <p><u>Salad</u></p> <p>''Salmorejo'' cold soup, crispy jamon and creme fraise</p> <p><u>Starter</u></p> <p>Scallops&nbsp;sauteed with lemon beurre blanc, caviar and morels</p> <p><u>Main</u>&nbsp;</p> <p>Pork tenderloin, sweet potatoes puree with fresh plum sauce</p> <p><u>Dessert</u></p> <p>Chocolate tart with salted caramel buttercream</p> <p>&nbsp;</p> <p><strong>DAY 6</strong></p> <p>LUNCH</p> <p><u>Salad</u></p> <p>Sea Urchin salad with fresh lemon and olive oil</p> <p><u>Starter</u></p> <p>Greek shrimp saganaki with feta cheese</p> <p><u>Main</u></p> <p>Lobster linguine, bisque and grated roe</p> <p><u>Dessert</u></p> <p>Strawberry mousse and almond crust</p> <p>&nbsp;</p> <p>DINNER</p> <p><u>Salad</u></p> <p>Tuna tartare with critamon, spring onion,chilli pepper and avocado mousse</p> <p><u>Starter</u></p> <p>Wild mushrooms sauteed with blueberries fermentation and thyme</p> <p><u>Main</u></p> <p>Pistachio crusted lamb chops with grilled vegetables</p> <p><u>Dessert</u></p> <p>''Saragli'' from Thessaloniki and walnut pastry cream</p> <p>&nbsp;</p> <p><strong>DAY 7</strong></p> <p>LUNCH</p> <p><u>Salad</u></p> <p>Sifnos caper salad with smoked eel</p> <p><u>Starter</u></p> <p>Salty feta puffs ''Loukoumades'' with tomato jam</p> <p><u>Main</u></p> <p>Squid stuffed with rice,pine nuts and raisins</p> <p><u>Dessert</u></p> <p>Crema Catalana</p> <p>&nbsp;</p> <p>DINNER</p> <p><u>Salad</u></p> <p>Deconstructed ''gemista' and foam of stuffed vegetables</p> <p>&nbsp;with sheep's milk yogurt</p> <p><u>Starter</u></p> <p>Smoked eggplant, with wine cheese and tomato confit</p> <p><u>Main</u></p> <p>Cod ''Agioritikos'' , onions cream, dried plums gel and mashed potatoes</p> <p><u>Dessert</u></p> <p>Greek yogurt panna cotta&nbsp; with a sour cherry sauce</p>
  • wpcf_video:
  • wpcf_video3d:
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  • wpcf_refit:
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  • wpcf_bimini: Yes
  • wpcf_voltages: 220V
  • wpcf_homecountry: Greece
  • wpcf_fuel: 100
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  • max_speed: 14
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F5<br /> Sea Scooter (x2)<br /> Standup Paddle boards (x2)<br /> Wakeboard (adults)<br /> Water ski (2x adults and 1x children)<br /> Monoski<br /> Snorkie Talkie (x2)<br /> Fishing Equipment<br /> Snorkeling equipment<br /> Tubes – Towable inflatable<br /> Inflatable Platform<br /> Floating Sofa ";s:19:"yachtOtherEntertain";s:21:"Netflix, Wine Chiller";s:16:"yachtCommunicate";s:0:"";s:15:"yachtSummerArea";s:6:"Greece";s:15:"yachtWinterArea";s:6:"Greece";s:12:"yachtShowers";s:1:"5";s:15:"yachtWashBasins";s:1:"0";s:10:"yachtHeads";s:1:"5";s:18:"yachtElectricHeads";s:1:"5";s:14:"yachtTpInHeads";s:0:"";s:15:"yachtSampleMenu";s:8458:"<p><strong>DAY 1</strong></p> <p>LUNCH</p> <p><u>Salad</u></p> <p>Greek salad, pickled shallots, critamon, caper leaves and feta cheese mousse with fresh oregano</p> <p><u>Starter</u></p> <p>Split peas,sundried tomatoes cream and marinated anchovies</p> <p><u>Main</u></p> <p>Greek wine braised octopus, smoked eggplant puree with miso and molasses, pesto mint-kale</p> <p><u>Dessert</u></p> <p>Lemon cream pie with raspberry sauce</p> <p>&nbsp;</p> <p>DINNER</p> <p><u>Salad</u></p> <p>Roasted<u> </u>goat cheese, poached pears and caramelized hazelnuts</p> <p><u>Starter</u></p> <p>Beef tartare&nbsp;''giaourtlou'', sheep yogurt and spicy tomato sauce&nbsp;</p> <p><u>Main</u></p> <p>Roasted lamp, lemon potatoes mash, tzatziki cream and rosemary-wine sauce</p> <p><u>Dessert</u></p> <p>Traditional orange pie from ''Mykonos'', vanilla ice-cream</p> <p>&nbsp;</p> <p><strong>DAY 2</strong></p> <p>LUNCH</p> <p><u>Salad</u></p> <p>Garlicky&nbsp;sauteed greens, soft cheese and fresh tomato</p> <p><u>Starter</u></p> <p>Steamed Mussels with ouzo and Greek herbs</p> <p><u>Main</u></p> <p>Red mullet with savoro sauce from ''Corfu'' and Jerusalem artichokes puree&nbsp;</p> <p><u>Desserts</u><br />''Ekmek<u> </u>kantaifi'', cremeux mastic from ''Chios'', whipped cream and pistachios of Aegina</p> <p>&nbsp;</p> <p>DINNER</p> <p><u>Salad</u></p> <p>Beetroot<u>&nbsp;</u>carpaccio, pickled red radish, oatm crackers, custard aged graviera of Syros</p> <p>orange dressing</p> <p><u>Starter</u></p> <p>Wild greens pie from ''Macedonia''</p> <p><u>Main</u></p> <p>Beef fillet with grilled baby gem and chimichurri</p> <p><u>Dessert</u></p> <p>Namelaka chocolate tart, caramelized hazelnuts&nbsp; and bitter chocolate sorbet</p> <p>&nbsp;</p> <p><strong>DAY 3</strong></p> <p>LUNCH</p> <p><u>Salad</u></p> <p>''Athenian'' salad, smoked mackerel,caviar, cuttlefish ink mayo</p> <p><u>Starter</u></p> <p>Taramas mousse with sweet potatoes, grilled greens and crispy''soutzouki''</p> <p><u>Main</u></p> <p>Shrimp orzo with chorizo powder, fennel and Aegean herbs</p> <p><u>Dessert</u></p> <p>Greek custard cream,''Galaktoboureko'' millefeuille</p> <p>&nbsp;</p> <p>DINNER</p> <p><u>Salad</u></p> <p>Steak watermelon marinated, arugula and&nbsp;feta cheese</p> <p><u>Starter</u></p> <p>Amberjack ceviche in the style of Greek salad</p> <p><u>Main</u></p> <p>Steamed crab savoy cabbage ''Dolmades'' with saffron bechamel</p> <p><u>Dessert</u></p> <p>Poached pears, white chocolate-parsnip cream and red wine-cinnamon sauce</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><strong>DAY 4</strong></p> <p>LUNCH</p> <p><u>Salad</u>&nbsp;</p> <p>Textures of tomatoes,caper and soft cheese from ''Crete''</p> <p><u>Starter</u></p> <p>Zucchini balls with mint yogurt sauce</p> <p><u>Main</u></p> <p>''Traditional&nbsp; Greek moussaka'' ,eggplant lasagna with veal tail</p> <p><u>Dessert</u></p> <p>Rice pudding with mastic, rosewater and pistachios of Aegena</p> <p>&nbsp;</p> <p>DINNER</p> <p><u>Salad</u></p> <p>Red cabbage pickled salad, carrot, raisins, roasted butter squash and</p> <p>prosciutto&nbsp;of Evritania</p> <p><u>Starter</u></p> <p>Cheesecake with carob crumble, soft cheese of Mykonos ''kopanisti'',</p> <p>&nbsp;marinated cherry tomatoes and chives oil</p> <p><u>Main</u></p> <p>Chicken Fricassee, Madeira wine,wild mushrooms and trahanas</p> <p><u>Dessert</u></p> <p>Chilli cardamom&nbsp;dark chocolate mousse</p> <p>&nbsp;</p> <p><strong>DAY 5</strong></p> <p>LUNCH</p> <p><u>Salad</u></p> <p>Tabbouleh with yogurt-ginger sauce and lemon vinaigrette</p> <p><u>Starter</u></p> <p>Salmon tartare,avocado, mango and brick caviar</p> <p><u>Main</u></p> <p>Risotto&nbsp;''spanakorizo'' with sea bass&nbsp;fillet</p> <p><u>Desserts</u></p> <p>Flan Parisien Vanille and roasted peaches</p> <p>&nbsp;</p> <p>DINNER</p> <p><u>Salad</u></p> <p>''Salmorejo'' cold soup, crispy jamon and creme fraise</p> <p><u>Starter</u></p> <p>Scallops&nbsp;sauteed with lemon beurre blanc, caviar and morels</p> <p><u>Main</u>&nbsp;</p> <p>Pork tenderloin, sweet potatoes puree with fresh plum sauce</p> <p><u>Dessert</u></p> <p>Chocolate tart with salted caramel buttercream</p> <p>&nbsp;</p> <p><strong>DAY 6</strong></p> <p>LUNCH</p> <p><u>Salad</u></p> <p>Sea Urchin salad with fresh lemon and olive oil</p> <p><u>Starter</u></p> <p>Greek shrimp saganaki with feta cheese</p> <p><u>Main</u></p> <p>Lobster linguine, bisque and grated roe</p> <p><u>Dessert</u></p> <p>Strawberry mousse and almond crust</p> <p>&nbsp;</p> <p>DINNER</p> <p><u>Salad</u></p> <p>Tuna tartare with critamon, spring onion,chilli pepper and avocado mousse</p> <p><u>Starter</u></p> <p>Wild mushrooms sauteed with blueberries fermentation and thyme</p> <p><u>Main</u></p> <p>Pistachio crusted lamb chops with grilled vegetables</p> <p><u>Dessert</u></p> <p>''Saragli'' from Thessaloniki and walnut pastry cream</p> <p>&nbsp;</p> <p><strong>DAY 7</strong></p> <p>LUNCH</p> <p><u>Salad</u></p> <p>Sifnos caper salad with smoked eel</p> <p><u>Starter</u></p> <p>Salty feta puffs ''Loukoumades'' with tomato jam</p> <p><u>Main</u></p> <p>Squid stuffed with rice,pine nuts and raisins</p> <p><u>Dessert</u></p> <p>Crema Catalana</p> <p>&nbsp;</p> <p>DINNER</p> <p><u>Salad</u></p> <p>Deconstructed ''gemista' and foam of stuffed vegetables</p> <p>&nbsp;with sheep's milk yogurt</p> 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Stronis";s:18:"yachtCaptainNation";s:5:"Greek";s:16:"yachtCaptainBorn";s:4:"1997";s:15:"yachtCaptainLic";s:24:"RYA Yachtmaster Offshore";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:50:"English (fluent), Greek (native), Russian (fluent)";s:13:"yachtCrewName";s:23:"Eleftherios Nikolarakos";s:14:"yachtCrewTitle";s:4:"Chef";s:15:"yachtCrewNation";s:5:"Greek";s:15:"yachtCrewYrBorn";s:4:"1983";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:2210:"Captain - Grigoris Stronis<br /> Born in 1997 on the island of Santorini, I have always been intrigued by the element of water, and familiar with the quality of hospitality. I spent my childhood years sailing and since my early adulthood, when I received my Offshore Sailing Diploma, I have been covering more and more miles as a skipper in daily and weekly cruises, but also in Offshore boat deliveries. Working as a base technician in the beginning of my career, has given me knowledge around all sorts of maintenance and restoration issues, making me confident in engineering and problem-solving. My genuine passion for what I do keeps me evolving and trying to master my skills each and every day.<br /> Education: STCW Basic Safety, RYA SRC Marine Radio, RYA Powerboat II, HORC Offshore Sailing Diploma, RYA Yachtmaster Offshore Sailing, Naval School of Piraeus<br /> <br /> Chef - Eleftherios Nikolarakos<br /> Lefteris was born in 1983 in Athens.<br /> The capital city of Greece, a country with a big history in gastronomy.<br /> He acquired his qulinary expertise in Chef d’ oeuvre College.<br /> He is extremely motivated to constantly develop his skills and grow professionally.<br /> He is confident in his ability to come up with interesting ideas for guest and crew meals.<br /> He also has worked both private and charter with extensive restaurant background.<br /> He is passionate for creating and combining flavors and textures using local ingredients.<br /> <br /> Deckhand - Ilias Karamitros <br /> <br /> <br /> Stewardess - Zalina Yussupova<br /> Zalina originally is from Kazakhstan, but for 22 years now she is been leaving in Greece, Athens. <br /> She has completed 5 years Sole Stewardess on a high and all - inclusive charter catamarans on a busy schedules in Greece and the southern Caribbean. <br /> For 3 years working as a Sole Stewardess on a privately owned catamaran, travelling to France, Spain, Italy, Croatia, Montenegro and Thailand. Until now she has sailed 23,000 nautical miles. She also have previous experience in hospitality industry. <br /> Her hobbies are yoga, meditation, theatre, cinema, reading books, cycling. <br /> <br /> ";s:14:"yachtCrewPhoto";s:0:"";s:13:"yachtCrew1Pic";s:0:"";s:13:"yachtCrew2Pic";s:0:"";s:13:"yachtCrew3Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7792/7792crew3.jpg";s:13:"yachtCrew4Pic";s:0:"";s:13:"yachtCrew5Pic";s:0:"";s:13:"yachtCrew6Pic";s:0:"";s:13:"yachtCrew7Pic";s:0:"";s:13:"yachtCrew8Pic";s:0:"";s:13:"yachtCrew9Pic";s:0:"";s:14:"yachtCrew10Pic";s:0:"";s:14:"yachtCrew1Name";s:0:"";s:14:"yachtCrew2Name";s:0:"";s:14:"yachtCrew3Name";s:16:"Zalina Yussupova";s:14:"yachtCrew4Name";s:0:"";s:14:"yachtCrew5Name";s:0:"";s:14:"yachtCrew6Name";s:0:"";s:14:"yachtCrew7Name";s:0:"";s:14:"yachtCrew8Name";s:0:"";s:14:"yachtCrew9Name";s:0:"";s:15:"yachtCrew10Name";s:0:"";s:15:"yachtCrew1Title";s:0:"";s:15:"yachtCrew2Title";s:0:"";s:15:"yachtCrew3Title";s:10:"Stewardess";s:15:"yachtCrew4Title";s:0:"";s:15:"yachtCrew5Title";s:0:"";s:15:"yachtCrew6Title";s:0:"";s:15:"yachtCrew7Title";s:0:"";s:15:"yachtCrew8Title";s:0:"";s:15:"yachtCrew9Title";s:0:"";s:16:"yachtCrew10Title";s:0:"";s:9:"yachtFlag";s:5:"GREEK";s:13:"yachtHomePort";s:6:"Athens";s:14:"yachtWBasePort";s:6:"Athens";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:3:"Yes";s:16:"yachtAcSurCharge";s:0:"";s:9:"yachtTubs";s:1:"0";s:20:"yachtLocationDetails";s:0:"";s:10:"yachtTerms";s:4:"MYBA";s:13:"yachtCaptOnly";s:0:"";s:15:"yachtSpecialCon";s:0:"";s:14:"yachtContracts";s:0:"";s:21:"yachtConsumptionUnits";s:9:"Litres/Hr";s:10:"yachtRange";s:0:"";s:11:"yachtPermit";s:1:"2";s:12:"yachtLicense";s:1:"2";s:8:"yachtMca";s:1:"0";s:16:"yachtDeepSeaFish";s:0:"";s:10:"yachtSatTv";s:2:"No";s:9:"yachtIpod";s:3:"Yes";s:10:"yachtVideo";s:0:"";s:17:"yachtSailInstruct";s:0:"";s:13:"yachtInternet";s:12:"Onboard WIFI";s:16:"yachtCaptainOnly";s:0:"";s:16:"yachtBrokerNotes";s:0:"";s:10:"yachtNumGC";i:1;s:13:"yachtGC1Title";s:9:"JUNE 2023";s:8:"yachtGC1";s:16:"Guests Comments ";s:10:"yachtGC1P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7792/7792guests22374-1.jpg";s:10:"yachtGC1P2";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7792/7792guests22374-2.jpg";s:10:"yachtGC1P3";s:0:"";s:15:"yachtInsCompany";s:0:"";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:0:"";s:20:"yachtContractAddress";s:0:"";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:0:"";s:16:"yachtInsHomeport";s:0:"";s:11:"yachtRegNum";s:0:"";s:14:"yachtConPhone1";s:13:"+306972711272";s:14:"yachtConPhone2";s:13:"+302109811820";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:25:"Crewed@athenian-yachts.gr";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:16:"ATHENIAN YACHTS ";s:16:"yachtManagerName";s:19:"Dimitra Barbagianni";s:17:"yachtManagerPhone";s:13:"+306972711272";s:16:"yachtManagerToll";s:0:"";s:17:"yachtManagerEmail";s:25:"crewed@athenian-yachts.gr";}
  • location_details:
  • helipad: No
  • sailing_instructor:
  • lengthm: 20.00 m
  • consumption: 100
  • consumption_units: Litres/Hr
  • yachtRange:
  • price_details: Summer 2024 weekly rates: High Season (July - August): euro 48.000 per week plus expenses (VAT & APA 25%) Mid-Season (June - September): euro 44.000 per week plus expenses (VAT & APA 25%) Low Season (rest months): euro 35.000 per week plus expenses (VAT & APA 25%) VAT 6,5% till end of 2024 Summer 2025 weekly rates: High Season (July - August): euro 48.000 per week plus expenses (VAT 13% & APA 25%) Mid-Season (June - September): euro 44.000 per week plus expenses (VAT 13% & APA 25%) Low Season (rest months): euro 35.000 per week plus expenses (VAT 13% & APA 25%) VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.
  • terms: Plus Expenses
  • yachtTermsTypeNum: 2
  • caemail: crewed@athenian-yachts.gr
  • ca: ATHENIAN YACHTS
  • fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/7792/4
  • special_conditions:
  • contracts:
  • nude: Inq
  • green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:3:"Yes";s:19:"other_green_efforts";s:0:"";}
  • diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
  • fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
  • flag: GREEK
  • captain_nation: Greek
  • crew_nationality: Greek
  • jacuzzi:
  • scubaonboard: Yacht offers Rendezvous Diving only
  • mo_sync_modified: 1728575702
  • mo_youtube: a:2:{s:7:"updated";i:1705232033;s:5:"links";a:0:{}}
  • plan_title:
  • plan_description:
  • plan_image_attach:
  • plan_image:
  • plan_size:
  • plan_rooms:
  • plan_bath:
  • plan_price:
  • adv_filter_search_action:
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  • cya_content: a:2:{s:4:"time";i:1663168548;s:3:"cya";s:1072:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> VALIUM 67 Yacht Description</h2></div><p>Presented by DMA Yachting, the breathtaking charter yacht VALIUM 67 is a 66 ft power catamaran. VALIUM 67 spends the summer and winter season in Greece. She was constructed by the famous yacht builder Lagoon in 2023. The expansive yacht layout features 5 generous cabins and comfortably accommodates up to 10 guests. </p><p>VALIUM 67 is offered primarily as a power catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and usually it where you, as a charter guest, spend most of your time. The immersive cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins offer designer mattrace beds and feature ensuite bathrooms. Multiple portholes add to the feeling of connection with the discovered environment.</p><p> and a generator.</p>";}
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  • review_debug: <!DOCTYPE HTML> <meta charset="iso-8859-1"> <html> <head> <title>VALIUM 67 Yacht Charters</title> <link href="https://www.cyabrochure.com/css2/style.css" rel="stylesheet" type="text/css"> <link rel="stylesheet" href="https://www.cyabrochure.com/dcodes/css3_buttons/css/dc_css3_buttons.css" type="text/css"/> <script src="https://www.cyabrochure.com/js/jquery.min.js" type="text/javascript"></script> <link rel="stylesheet" type="text/css" href="https://www.cyabrochure.com/dcodes/prettyPhoto/css/prettyPhoto.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/prettyPhoto/js/jquery.prettyPhoto.js" type="text/javascript"></script> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tooltips/css/dc_tooltips.css" type="text/css"/> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tables1/css/dc_tables1.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/tooltips/js/dc_tooltips.js" type="text/javascript"></script> <link href='http://fonts.googleapis.com/css?family=Shadows+Into+Light' rel='stylesheet' type='text/css'> <script type="text/javascript"> $(function(){ $("a[rel^='prettyPhoto']").prettyPhoto({ social_tools: false, }); }); </script> <script language="javascript"> function toggleDiv(caltype1) { if(caltype1 == 1 || caltype1==2){ var ele1 = document.getElementById("textcaldiv"); var ele2 = document.getElementById("graphcaldiv"); if(caltype1 == 1) { ele1.style.display = "none"; ele2.style.display = "block"; //text.innerHTML = "show"; } if(caltype1 == 2) { ele1.style.display = "block"; ele2.style.display = "none"; // text.innerHTML = "hide"; } } if(caltype1 == 3) { var ele = document.getElementById("expRates"); if(ele.style.display == "block") { ele.style.display = "none"; //text.innerHTML = "show"; } else { ele.style.display = "block"; //text.innerHTML = "hide"; } } } function changecols(opt,ebf){ if(ebf==2) var cols = document.getElementsByClassName("cya-width-full"); else var cols = document.getElementsByClassName("cya-width-50"); var mywidth; for (var i = 0; i < cols.length; i++) { if(opt==2) { // show 2 columns if(ebf==2) cols[i].style.width = '50%'; else cols[i].style.width = null; } if(opt==1) { // show 1 column if(ebf==2) cols[i].style.width = null; else cols[i].style.width = '100%'; } } } </script> </head> <BODY link="FFFFFF" alink="FFFFFF" vlink="FFFFFF" BGCOLOR="FFFFFF" LEFTMARGIN=0 TOPMARGIN=0 MARGINWIDTH=0 MARGINHEIGHT=0> <div id='ebcontain'> <div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7792/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7792/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7792/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7792/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7792/4///'>Rates</a></div></div><span class='stretcher'></span><div class='ebrbody' ><div style='text-align:center;margin-top:5px;'><span class='yachtname'>VALIUM 67</span></div><div class='clr'></div><div style='text-align:center;'><img width='529' height='10' src='http://www.centralyachtagent.com/ebtimages/def.gif' alt='line'></div><div class='clr'></div><div style='text-align:right;'><img src='https://www.centralyachtagent.com//images/enlarge4.jpg' style='padding-right:5px;' title='enlarge image where available' alt='enlarge image where available'></div><div class='clr'></div><div style='text-align:center;font-size:130%;'>VALIUM 67 GUESTS COMMENTS</div><div class='clr'></div><br> </div><div class='clr'></div><br><div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7792/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7792/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7792/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7792/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7792/4///'>Rates</a></div></div><span class='stretcher'></span> </div> </body> </html>
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  • parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="row"> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/valium-67/valium-67-crew-large-1.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of VALIUM 67|Captain" data-src='/wp-content/uploads/yacht/c/valium-67/valium-67-crew-small-1.jpg' /> </a> Captain </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7792/7792crew2.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of VALIUM 67|Stewardess" data-src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7792/7792crew2.jpg?resize=470,470' /> </a> Stewardess </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7792/7792crew3.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of VALIUM 67|Chef" data-src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7792/7792crew3.jpg?resize=470,470' /> </a> Chef </p> </div> </div> <div class="col-md-12"><h4>Captain: George Liassides </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>Captain George Liassides<br /> Cheerful, Responsible, Professional!<br /> Is some of the endorsement skills from Valium 62's guests for Captain George. The experienced captain has been born in Cyprus in 1970 and has Athens as a permanent residence since 1990. Started to sail by yachts at 1993, until to decided in 2001 to make his love of the yachts and tourism, part of his career and his life!<br /> He studied Shipping and Travel& Tourism. His Naval Education included the MCA/RYA Offshore Yacht Master, National Sailing Offshore Diploma and Greek Coastguard powerboat certification(up to 24m). Also, he is certified of «GMDSS/GO», «Medical Care», « Medical First Aid», «STCW/95 B. Safety Course», «Crowd & Crisis Management Ro/Ro Passengers», «Survival at Open Seas», «PADI Open Seas Scuba» and «IATA/UFTA F. Diploma».<br /> The great experience of him, as a Captain of several premium sailing and motor yachts (Monohull & Catamaran) at Greece and South Mediterranean, has given to him the convenience and the pleasure to sail with Valium62 guests at the most amazing and secret spots of Greek seas!<br /> As a Captain, with his professional attitude and friendliness, he makes all the guest feel welcome to enjoy their sailing holiday of a lifetime!<br /> For Captain George and his crew, the integrated and high-quality hospitality of the guests is the major daily goal!<br /> <br /> Chef Magda Gkogkoura<br /> Magda is a professional chef since 2001 and two characteristics of her work are "passion" and "creation". She was born in Athens in 1982 and she studied Culinary Arts at Le Monde Institute of Tourism Studies.<br /> She likes to maintain dietary trends and prefers the supply of local high-quality ingredients for the creation of her dishes. She has special training for Mediterranean, Italian, Asian and Latin American cuisines.<br /> In her career, from 2001, she worked in various restaurants of high gastronomy in Athens, until 2018, when she joined the yachting world as a chef at private and commercial mega yachts.<br /> She is friendly, professional and loves hospitality.<br /> Also, she has a diploma in Sea Safety, Power Boat and food & Hygiene II.<br /> <br /> <br /> Stewardess Rafaela Pouliezou<br /> Rafaela is 28 years old, born at the island of Lipsi, one of the most beautiful Greek islands! She grew up in a seafarer environment as her family’s business was always at sea. Her Family has their own fishing boat, and for many years followed her father as assistant fisherman.<br /> The last years, during the summers, worked as a housekeeper and hostess on private villas at the island of Patmos. At this period, has the opportunity to raise her qualification in hospitality and services.<br /> Now on, with her positive attitude and the motivation for more successful days, Rafaela wants to combine her love for the hosting and the life at sea.<br /> As a yacht stewardess, Rafaela with her experiences and her strong personality, is ready to give the best service to her guests, having amazing vacations!<br /> She has a license of powerboat, certificate of housekeeping, Basic safety training (STCW 95/10) and fisherman license.<br /> She speaks Greek and English. </p></div> </div> </div> </div>
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  • gpt_description: <h3>Elevator Summary</h3> <p>Experience unmatched luxury aboard a 67' catamaran, a state-of-the-art 2023 Lagoon build tailored for opulent sea adventures. This splendid vessel, stationed in Athens, presents a perfect union of advanced engineering and exquisite design, ideally located for both summer and winter seasons in Greece. With a cruising speed of 12 knots and a top speed of 14 knots, revel in swift, comfortable journeys across the azure waters of the Mediterranean.</p> <h3>Accommodation</h3> <p>Designed to comfortably accommodate up to 10 guests, this yacht features <B>5</B> spacious cabins including <B>4 double</B> cabins and <B>1 twin</B> cabin that can be converted to a double, offering flexibility based on guest needs. Each cabin is air-conditioned and comes with private en-suite facilities ensuring privacy and convenience.</p> <h3>Toys</h3> <ul> <li><B>1 SeaBob F5</B> - Glide over the water or dive beneath with effortless control.</li> <li><B>2 Sea Scooter</B> - Explore underwater nature with these agile devices.</li> <li><B>2 Standup Paddle boards</B> - Perfect for some surface-level exploration or a breezy workout.</li> <li><B>1 adult Wakeboard</B> and <B>3 Water skis</B> (two for adults and one for children) - Ideal for thrill-seekers.</li> <li><B>Snorkie Talkie (x2)</B> - The ultimate tool for underwater communication.</li> <li><B>Fishing Equipment</B> - Cast a line and enjoy the thrill of fishing in open waters.</li> <li><B>Snorkeling equipment</B> - Discover the mesmerizing undersea life.</li> <li><B>Towable Tubes</B>, <B>Inflatable Platform</B>, and <B>Floating Sofa</B> - Fun for all ages.</li> </ul> <h3>Amenities</h3> <p>This yacht not only offers adventure but also promises leisure and entertainment in great style. It is equipped with a <B>Wine Chiller</B>, <B>Netflix</B> access for unwinding with a movie, an <B>onboard water maker</B> ensuring fresh water supply, and a plethora of board games which are perfect for family entertainment. The salon features a stereo system and a multimedia system to elevate your experience while relaxing indoors.</p> <h3>Crew</h3> <p>The experienced and diverse crew is dedicated to providing top-notch service and an unforgettable sailing experience. Led by <B>Captain Foivos Arvanitis</B>, a highly skilled and certified professional with comprehensive knowledge of the Greek isles [Fluent in English, Greek, German, and conversational in Spanish], the crew consists of a talented chef who featured in "Masterchef Greece", a dedicated deckhand specializing in graphic design, and a stewardess with extensive experience in high-end service. They are well-versed in multiple languages and deeply familiar with the Mediterranean, ensuring a culturally enriching voyage.</p> <h3>Charter Rates</h3> <p>Indulge in the lavishness of this yacht with rates starting from <B>€35,000</B> per week during low season to up to <B>€48,000</B> during high season (July - August), plus additional expenses such as VAT and APA at 25%. A 10% discount is offered for all charters in May booked before February 29th. Current VAT is set at 6.5% until the end of 2024, subject to legislative changes.</p>
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  • VALIUM 67

    Price Terms: Plus Expenses

    Price from €35,000/week

    High season €48,000/week

    Price excluding Taxes and APA
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    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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