CRAZY HORSE Yacht Charter
Yacht Description
CRAZY HORSE yacht is a 78.00 ft long motor yacht catamaran and spends the summer season in Greece and winter season in Greece. It was built by Lagoon in 2019. A refit was done in 2023. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 3 queen cabins, 2 twin cabins.
The motor yacht features 2 X Volvo Penta 510 Generators Onan 27KW & 19KW Watermaker engines .
Accommodation
2 x (200x170 cm)
1 x (200 x 160 cm)
1 x (200 x 85/170 cm - convertible)
1 x (200 x 85)
Cabin Breakdown
CRAZY HORSE Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
Refit
CRAZY HORSE yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
100,000
to
138,000
20,000 to
41,400
120,000 to 179,400
Discounts outside the main season are common.
7 day charter
50,000
to
69,000
10,000 to
20,700
60,000 to 89,700
Standard charter rate, base for all calculations.
3 day charter
25,000
to
34,500
5,000 to
10,350
30,000 to 44,850
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
50,000 / 6 * 3 days = 25,000
1 day charter
8,333
to
13,800
1,667 to
3,450
10,000 to 17,250
Please inquire, the possibility/availability of a 1 day charter needs to be verified.
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.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 100,000 to 138,000 | 20,000 to 41,400 | 120,000 to 179,400 | Discounts outside the main season are common. | |
7 day charter | 50,000 to 69,000 | 10,000 to 20,700 | 60,000 to 89,700 | Standard charter rate, base for all calculations. | |
3 day charter | 25,000 to 34,500 | 5,000 to 10,350 | 30,000 to 44,850 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 50,000 / 6 * 3 days = 25,000 | |
1 day charter | 8,333 to 13,800 | 1,667 to 3,450 | 10,000 to 17,250 | Please inquire, the possibility/availability of a 1 day charter needs to be verified. |
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: 50,000
High season rate: 69,000
High Season (15 June - 15 September): EURO 69,000/week
Mid Season (1 May - 14 June & 16 September - 31 October): EURO 65,000/week
Low Season (rest months): EURO 50,000/week
+ Plus expenses VAT 6,5% & APA 30%
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 a relocation fee.
Relocation Fees:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
High Season (15 June - 15 September): EURO 69,000/week
Mid Season (1 May - 14 June & 16 September - 31 October): EURO 65,000/week
Low Season (rest months): EURO 50,000/week
+ Plus expenses VAT 6,5% & APA 30%
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 a relocation fee.
Relocation Fees:
Relocation fee for Yachts 80 ft, Motor yachts and power catamarans TBC according to fuel consumption.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Printer
Fishing
Green Initiatives
Water Sports
Other Entertainment
The yacht has three queen bed cabins and two twin cabins all with private bathroom. Each cabin is equipped with TV.
Shampoo, Conditioner, Shower Gel, Body Lotion
4 Pillows per Cabin
Slippers for every guest
Hairdryer in every cabin
AC in every cabin and saloon
Awning for foredeck
Hydraulic Swimming platform
Wine Cooler
Electric BBQ
TV in all cabins
TV in the main saloon
Yoga mats
Crew Information
Captain: Tilemachos
Captain: Tilemachos Aidinis
Introducing Captain Tilemachos, a valued member of our crew overseeing the motor catamaran, Crazy Horse. Born in Greece in 1968, Tilemachos holds a degree in mechanical engineering since 1991 and has seamlessly transitioned into a successful career as a professional captain. His commitment to ensuring guests have an unforgettable sailing experience is unparalleled.
With a diverse skill set, Tilemachos is a certified cruising instructor by the Royal Yacht Association. Fluent in both Greek and English, he excels in effective communication, effortlessly connecting with our diverse range of guests. His extensive experience includes numerous yacht deliveries, refining his navigation skills and ensuring a smooth and secure journey on board.
Beyond technical expertise, Tilemachos is passionate about showcasing the warmth, friendliness, and rich cultural heritage of Greece. His dedication to customer service ensures that your time on board Crazy Horse will be nothing short of extraordinary. With Captain Tilemachos at the helm, rest assured you are in the hands of a seasoned professional committed to making your sailing experience truly memorable.
Chef: Nick Melas
Chef Nick, born in 1988, brings a wealth of culinary expertise to the galley of Crazy Horse. With a degree in Professional Culinary Arts and certifications in Food & Beverage Management and Signature Seafood Menu, he combines creativity with precision to deliver exceptional dining experiences. Since 2017, Chef Nick has been an integral part of the yachting industry, honing his skills on various yachts ranging from 65 to 115 feet in length. Proficient in Greek, English, and possessing basic knowledge of French and Spanish, he ensures seamless communication with guests from diverse backgrounds. With his passion for gastronomy and commitment to excellence, Chef Nick elevates the onboard dining experience, delighting guests with exquisite flavors and impeccable presentation.
Chief Stewardess: Emilia Kontochristou
Emmy, born in the picturesque city of Volos in 1977, brings a rich culinary knowledge to the maritime realm. Since 2022, she has served as a freelance cook/hostess on numerous yachts, showcasing her versatile skills and passion for hospitality. Amalia specializes in Mediterranean and Vegan cuisines, crafting delectable dishes that cater to diverse tastes. Additionally, she has completed Silver Service training, ensuring her ability to deliver a refined and professional dining experience. Beyond the galley, Amalia loves to travel, enjoys cycling through scenic landscapes, engaging in tennis matches, embracing the discipline of pilates, and conquering snowy slopes through skiing adventures. Her multifaceted interests add a vibrant touch to the onboard atmosphere, creating an unforgettable experience for guests. Fluent in both Greek and English, Amalia effortlessly bridges cultural gaps, ensuring a seamless and enjoyable sailing journey for all aboard.
Deckhand/Steward: Marinos Syrigos
Meet Marinos, our passionate deckhand/steward coming from the beautiful island of Salamina in Greece! Growing up by the sea, Marinos developed a love for water, nature, and water sports from a young age. With 4 years of experience working on passenger ships, Marinos has honed his skills and knowledge, making him an invaluable part of the Crazy Horse team. His polite demeanor, strong work ethic, and excellent teamwork make him a joy to work with. Marinos is fluent in both English and Greek, and in his free time, you'll often find him enjoying his favorite water sports. We’re thrilled to have Marinos aboard, bringing his expertise and enthusiasm to every voyage!
Deckhand/Stew : Stefanos Drampoukakis
Stefanos, a 24-year-old native of the picturesque town of Chania on Crete island, has a profound affinity for the sea, igniting his passion for sailing and acquiring certifications in both commercial power vessels and sailing yachts. Possessing adept technical and electronic skills, coupled with extensive knowledge of boat systems and equipment, he seamlessly fits into the yachting realm and in his role as deckhand and assistant skipper. He is active, a great team player and loves to remain fit by working out in his free time. Excited to embark on a new journey as part of the crew aboard Crazy Horse, Stefanos eagerly anticipates extending warm hospitality to guests, ensuring an unforgettable charter experience. Fluent in Greek and English, he possesses great communication skills and understanding for different cultures.
Ex-yacht: Allure 59
Menu
Starters
Greek selection with a variety of traditional flavors (fish roe
creamed salad, aubergine dip, tzatziki salad) to dip with Kithira &
Cretan islands rusks & crostini’s
Tomato mille Feuillet & “mastelo Chios white cheese," fresh
mint, olive oil, & Greek pittas.
Santorini traditional tomato balls with fresh herbs & yogurt
dip.
Smoked mackerel with “mauromatika bean salad, parsley, red onion, &
chilly red peppers.
Octopus grilled & slow-cooked creamed fava bean with white onions &
lemon aroma.
Langoustine & salmon tartar Napoleon with herbed avocado-tomato
salad & savory crème fraîche.
Pepper crust seared sea bass fillet on celery “slow” salad with
crispy red Zakynthos onions & citrus oil.
Shallow-fried baby shrimp from Simi Island on a bed of spicy tomato
reduction, feta, thyme, & ouzo aroma.
Salads
Classic Greek salad
Mille Feuillet salad with baby greens, crumbled manouri cheese,
toasted pinenuts, & sundried tomato vinaigrette.
Fresh arugula leaves & vine tomatoes with toasted almonds &
balsamic vinaigrette.
Greek Nicoise salad with seasonal green beans, baby greens,
hard-boiled eggs, sardines, olives, tuna, & lemon vinaigrette.
Seasonal green salad leaves with dried figs, fresh melon, toasted
walnuts, & orange-soya vinaigrette. With or without parmesan
flakes.
Pasta, risotto, & more
Bulgur risotto with sauté shrimps, zucchini, fresh herbs, & ouzo
buttered sauce.
Barley Risotto with fresh seafood & tomato herbed sauce.
Risotto Negro with fried calamari & lemon dill sauce.
Spaghetti with vine cherry tomatoes, fresh basil leaves, & herbed
olive oil sauce.
Tagliatele with sauté chicken, spring onion, garlic, & creamed
soya.
Lobster linguine cooked in lobster juice & fresh tomatoe with
herbs.
Seafood pasta with fruity di Mare, white wine, & light flavor of
garlic.
Meat & Poultry
Grilled veal fillet with thyme-honey butter, served with
cocountry-styleotato wedges.
Angus rib-eye grilled & asparagus raped with bacon. Served with
merlot Greek wine sauce on the side.
Lamb fillet with grilled zucchini, sautéed vine tomatoes, & garlic
cream with rosemary.
Pan-seared lamb chops with herbed crust served with seasonal green
beans & warm crumble potato.
Chicken leg fillet broiled with feta & marjoram sauce. Served with
bulgur salad.
Chicken breast tagliata with quinoa – wild rice salad, & yogurt
vinaigrette.
Fish & Seafood
Sauté sea bass fillet with crayfish & Kalamata olive mash,
served with creamy celery & dill sauce.
Grilled seabream fillet on smoked aubergine with herbed tomato
sauce & red Zakynthos onions.
Broiled grouper on a bed of Briam sauce (oven-cooked vegetables
with herbs). Served with bulgur-parsley salad.
Local fresh fish of the day. Broiled whole with its juices. Served
with seasonal steamed vegetables & selection of sauces (lemon olive
oil vinaigrette, chilly mayo, hollandaise sauce).
Lobster, langoustines, & king prawns platter with mango salad &
avocado chilly dip.
Platter of steamed shellfish selections in dry white Santorini wine
with chives, parsley, & spring onions. Served with grilled garlic
bread & fresh butter.
Desserts
Lemon mille feuille with buttered filo crust & trimmed chilled
chocolate.
Classic Tiramisu creamed.
Belgian chocolate tart with white chocolate mousse & fresh
strawberries.
Traditional walnut pie with orange, cinnamon syrup, & vanilla ice
cream.
Old but gold chocolate soufflé with pistachio ice cream.
Greek cheesecake with rusk biscuits & figs marmalade
Reviews
Gallery
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