ESPERANCE Yacht Charter
Yacht Description
ESPERANCE yacht is a 55.00 ft long sailboat catamaran and spends the summer season in Greece and winter season in Greece. It was built by Lagoon in 2024. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 4 double cabins, 1 twin cabin.
The sailboat features 2 X 125HP NANNI engines and a generator.
Accommodation
Accommodates up to 10 Guests in 4 Double-Cabins & 1 twin convertible to double, all en-suiteCabin Breakdown
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 ESPERANCE, the expected APA is 20% to 35% of the charter price (€4,400 - €7,700), making the charter cost €26,400 to €29,700. 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.
ESPERANCE Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 44,000EUR to 63,000EUR | 8,800EUR to 18,900EUR | 52,800EUR to 81,900EUR | Discounts outside the main season are common. | |
7 day charter | 22,000EUR to 31,500EUR | 4,400EUR to 9,450EUR | 26,400EUR to 40,950EUR | Standard charter rate, base for all calculations. | |
3 day charter | 11,000EUR to 15,750EUR | 2,200EUR to 4,725EUR | 13,200EUR to 20,475EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 22,000EUR / 6 * 3 days = 11,000EUR |
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: EUR22,000
High season rate: EUR31,500
Summer 2025 weekly rates:
High Season (July - August): euro 31.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 27.200 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 22.000 per week plus expenses (VAT 13% & APA 25%)
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
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 2025 weekly rates:
High Season (July - August): euro 31.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 27.200 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 22.000 per week plus expenses (VAT 13% & APA 25%)
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
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.
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain: Nicolas Antonopoulos
Captain - Nicolas Antonopoulos
Nicolas Antonopoulos is an experienced skipper with nearly 10 years in the yachting industry and 15 additional years in customer service roles. He has a proven track record in managing crew, ensuring safety operations, maintaining yachts, and delivering exceptional hospitality services. Nicolas has served as a skipper for various charter and private yachts, including positions in Santorini, Mykonos, and Athens. His extensive background includes roles as a deckhand, steward, and cook, demonstrating his versatility and dedication to providing outstanding experiences for guests and yacht owners. Fluent in English, Greek, and Filipino, Nicolas is equipped with strong communication, leadership, and problem-solving skills, making him an invaluable asset to any yachting team.
Chef - Tamara Stretovych
Tamara was born in 1982 in Ukraine. She is very talented and passionate with over 15 years of experience. After completing her studies in culinary arts college, she started working in bars and restaurants. From 2016 she is combining her passion for cooking and sailing , working in luxury yachts all over Greece. She is very communicative and social as well as calm, clean and careful. She enjoys taking care of her guests and has developed ability to create delightful menus according to individual preferences. From creating menus, food management, safety and hygiene standards she is committed to provide Esperance guests with an unforgettable gastronomic journey. She speaks Greek, English, Ukrainian and Russian.
Deckhand/Steward - Gregory Syforakos
Gregory was born in 2003 in Greece, he is a very professional, dedicated and kind person. He has valuable experience in private yachts, responsible for the safety and transportation of the passengers. He always looks for ways to improve himself personally and professionally. He is a very hardworking person, known for his team spirit and he is dedicated to ensure the safety and satisfaction of both crew and guests. His responsibility and professionalism in his work makes him a valuable asset. He speaks Greek and English and he loves, swimming, travelling and outdoor sports. Gregory is enthusiastic about his role on the Esperance and is committed to provide an exceptional experience for all charter guests.
Menu
1st DAY
b r e a k f a s t
cayana
with smoked pepper, goat and sheep cheese from Olympus and basil oil
s n a c k
brioche
with fig marmalade, fresh salad, smoked bacon and goat cheese
l u n c h
pastichada
Elassona beef with honey and Nemea wine
or stuffed vegetables with egg & lemon and seasonal salad
d i n n e r
homemade taramas salad with wild seasonal horta
tuna fillet with fish jus, pea purée and charred artichoke
or beet fillet with vegetabvegetable jus, pea purée and charred artichoke
d r i n k
virgin cocktails with cucumber and lime
d e s s e r t
deconstructed kataifi with vanilla and sake
2nd DAY
b r e a k f a s t
frutalia omelette from Andros with sausage with leek
s n a c k
hortopita with seasonal horta
l u n c h
chickpea stew with marinated anchovy
d i n n e r
leafy greens with cranberry, walnut, pear and apple cider vinegar dressing
carpaccio with fresh fish of the day
orzo with octopus
or trahanoto with xynomyzithra
d e s s e r t
melitini from Santorini with cucumber sorbet and mint
3rd DAY
b r e a k f a s t
scrambled eggs with fig, cherry tomato confit and pistachio from Aegina
s n a c k
cheese and cold cuts platter
l u n c h
macarounes from Karpathos
d i n n e r
shrimp with garlic confit
athenian salad
risotto with wild horta & calamari
or vegan fricassee with morchella mushrooms
d r i n k
wild horta tea
d e s s e r t
mandolato nougat
with pistachio sorbet
4th DAY
b r e a k f a s t
citrus cake porridge with caramelized or non caramelized fruit
s n a c k
avocado toast
l u n c h
seafood and shellfish plateau
wheat salad with tomato, cucumber and pickled onion
d i n n e r
fava with echalot pickle salad with cherry tomatoes, goat cheese and caviar
pork braisée with tahini purée
or artichoke braisée with tahini purée
d e s s e r t
handmade pasteli with lemon sorbet and salted caramel
5th DAY
b r e a k f a s t
poke bowl
s n a c k
power smoothie with almond milk, apple, banana, honey and tahini
l u n c h
Kerkyrean bourdeto
d i n n e r
grilled vegetables salad with fennel and baby gem
risotto with wild mushrooms with greek black truffle
d e s s e r t
sweet preserve of black chanterelle with vanilla sorbet in pie crust
6th DAY
b r e a k f a s t
chinese omelette with seasonal vegetables
s n a c k
ceviche fish of the day with tiger melon, chili and dill
l u n c h
fresh linguini with tiger shrimp and tomato sauce or vegetarian fresh linguini with beet and onion sauce
d i n n e r
handmade herring salad
salad with tomato, cucumber, and mint octopus stew with seafood jus
or okra stew with smoked vegetables
d e s s e r t
apple pie crust with orange crumble and caramel sorbet
7th DAY
b r e a k f a s t
shakshuka middle eastern eggs with tomato and Grevena goat cheese
s n a c k
bao ban with handmade pastrame, fresh onion, cabbage and carrot
l u n c h
Aigialeia bourdeto with zucchini flower
d i n n e r
vegeterian fricassee lentil salad with avocado, walnut and xynomyzithra
lamp chops with lamb jus, smoked carrot and glazed broccoli
or velvet carrot soup with vegetable jus, celery root fillet and broccoli
d e s s e r t
tiramisu with salt blossom and ginger