Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €22,500/week |
| June & September | Plus Expenses | €20,500/week |
| October to May | Plus Expenses | €18,500/week |
Additional Rate Information
Summer 2023 Weekly Rates
Period A (July/August)Euro 22500 + 13% VAT + 25% APA
Period B (June and September) Euro 20500 + 13% VAT + 25% APA
Period C (rest months) Euros 18500 + 13% VAT + 25% APA
Summer Base Port: Athens
Summer Operating Area: Greece
Winter Base Port: Athens
Winter Operating Area: Greece
Location Details
Summer Area: Greece
Winter Area: Greece
Captain-Grigoris Stronis
Grigoris was born in 1997 in Athens and moved straight away in Santorini where his passion for the sea grew within him. He found himself closer to the sea day by day, enjoying watersports and swimming. His family has a background of hospitality as both his parents have worked as tour operators all over Greece. From the age of 18 onwards, when he attained his National Offshore Sailing Diploma, he has covered more and more miles in daily and weekly cruises in Greece as well as many yacht transfers in the Atlantic Ocean and the Mediterranean Sea.
He has also worked as a base technician, covering up the winter maintenance of an abundance of yachts.
Grigoris is a very friendly, professional captain that will make sure the guests of Valium 52 feel like their home on board.
Chef – ΤΒΑ
Deckhand/Stewardess – Natalia Panariellou
Natalia was born in 1992 in Athens. As soon as you meet her, you know that she is a very motivated person with a very positive and optimistic attitude. She will make sure that all guests on board are experiencing the highest quality-hospitality, with her strong willingness and her strong work ethic along with her background in managing clients requests in the competitive and fast-paced environment of luxury fashion.
Through communication, teamwork and organization, Natalia is ready to give the best service to her guests having amazing vacations!
*All of the crew members are fully vaccinated against Covid-19.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Grigoris Stronis | Greek | 1997 | Greek,English |
| Crew | Stella Tzavara | Greek |
Captain
Grigoris Stronis
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
Accommodates 10 guests in 5 VIP cabins all en suite and fully air-conditioned
SAMPLE MENU
Breakfast
Coffee – Tea – Fresh Juices – stinks and smoothies
Seasonal Fresh Fruit Platter
Super seed crunchy muesli– Yogurt with Honey
Non baked energy muesli bars (optional with tahini/chocolate topping)
Paléo granola
Bacon and Eggs (Scrambled/Cooked/Fried/muffins)
Croissant – Toast – Preserves and Spreads
Fresh homemade pies and cakes
Assorted Cheeses and Cold Cuts Platter
And of course any egg/omelette plate upon request
Appetizers
Greek tapas Platter served with crackers, fresh bread and home made dips
Tuna carpaccio
Salty cheese cake with caramelized pommodori
Fava beans with caramelized onions
Smoked salmon & avocado stacks
Salads
Greek salad
Green salad with melon, crispy prosciutto and cheese
Kale, quinoa and almond salad
Ruccula salad with walnuts, pinecone and parmesan cheese flakes
Green salad with Roquefort cheese, pears, strawberries and walnuts
Tomato salad with orange, avocado and local goat cheese
Marinated Grilled and fried vegetables
Quinoa salad with ruccola,avocado and ginger vinegrete
Colorful lentils salad
Thai beef salad
Lunch/Dinner***
Grouper Pavé on a Mediterranean layer and leek chips
Moussaka Millefeuille (the original Greek Mousaka in a different way)
Greek souvlaki (variety of meats served with special homemade dips and homemade pittas)
Grilled veggie pasta with pomodori and ricotta cheese
Bass fish fillet on a light tartar sauce
Gemista (variety of vegetables stuffed with a special mix of rice(or cracked wheat) and herbs served special
roasted potatoes)
“pochettes” surprises…(tender chicken fillets wraped and slowly baked with….wait until you open yours!)
Glazed pork médallon served with fresh celery scented yogurt salad
Smoked tuna spaghetti with fresh capers, thyme and mozzarella cheese
Marinated sweet and sour chicken, served with grilled potatoes/vegetables
Coconut beef curry served with cauliflower rice
Marinated lamb leg with mint and white wine, served with baby potatoes(oven grilled with rosemary)
Grilled swordfish marinated with a soya/garlic/lime sauce, served with grilled vegetables
Chicken with tahini and quinoa
Lamb cutlets & macadamia pesto
Zucchini and tomato pasta
Desserts
Cheese cake with orange confit
Strawberry sorbet
Chocolate pie with vanilla ice cream
Chocolate pate with figs
Mousse limoncello
Yoghurt on rose petals confit Fresh Fruit Cobbler
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