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.
and a generator.
Accommodation
Cabin Breakdown
ESPERANCE Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
ESPERANCE yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
44,000
to
61,000
8,800 to
18,300
52,800 to 79,300
Discounts outside the main season are common.
7 day charter
22,000
to
30,500
4,400 to
9,150
26,400 to 39,650
Standard charter rate, base for all calculations.
3 day charter
11,000
to
15,250
2,200 to
4,575
13,200 to 19,825
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
22,000 / 6 * 3 days = 11,000
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 | 44,000 to 61,000 | 8,800 to 18,300 | 52,800 to 79,300 | Discounts outside the main season are common. | |
7 day charter | 22,000 to 30,500 | 4,400 to 9,150 | 26,400 to 39,650 | Standard charter rate, base for all calculations. | |
3 day charter | 11,000 to 15,250 | 2,200 to 4,575 | 13,200 to 19,825 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 22,000 / 6 * 3 days = 11,000 |
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: 22,000
High season rate: 30,500
High Season (July - August): euro 30.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 26.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 22.000 per week plus expenses (VAT 13% & APA 25%)
Summer 2025 weekly rates:
High Season (July - August): euro 30.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 26.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 22.000 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.
High Season (July - August): euro 30.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 26.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 22.000 per week plus expenses (VAT 13% & APA 25%)
Summer 2025 weekly rates:
High Season (July - August): euro 30.500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 26.500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 22.000 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 ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
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.
Deckhand/Steward - Nikos Kiziroglou
Nikos Kiziroglou, has been immersed in the maritime industry from a young age, growing up in Santorini. Over the past four seasons, he has gained significant experience, including training for the captain's position on both a Beneteau 46 feet monohull and a Lagoon 46 feet catamaran. Nikos has strong skills in dinghy operation, crew management, first aid, and basic mechanical and electrical knowledge. Known for his communication skills, ingenuity, and team spirit, Nikos is dedicated to ensuring the safety and satisfaction of both crew and guests.
Chef - Despoina Plakida
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
Gallery
- cyaID: 8832
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- mo_cabins: 5
- wpcf_power: Cat
- wpcf_powercat: N
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- wpcf_persons: 10
- wpcf_summerarea: Greece
- wpcf_winterarea: Greece
- wpcf_length: 55.00
- wpcf_beam: 29.6
- wpcf_draft: 5.1
- wpcf_toys: SEABOB x 2<br /> Jobe infinity pool x 1<br /> SUP x 2<br /> KAYAK x 1 <br /> Floating mat<br /> Waterski (adults & kids)<br /> Wakeboard (adults)<br /> Snorkeling equipment<br />
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- wpcf_ac: Full
- wpcf_bbq: 0
- wpcf_internet: Onboard WIFI
- wpcf_generator: Yes
- wpcf_engines:
- wpcf_year: 2024
- wpcf_builder: Lagoon
- wpcf_accommodation: Accommodates up to 10 Guests in 4 Double-Cabins & 1 twin convertible to double, all en-suite
- currency: EUR
- yachtCurrencySymbol: €
- property_price: 22000
- mo_price: 22000
- wpcf_high_price: 30500
- wpcf_price_details: Summer 2024 weekly rates: High Season (July - August): euro 30.500 per week plus expenses (VAT 13% & APA 25%) Mid-Season (June - September): euro 26.500 per week plus expenses (VAT 13% & APA 25%) Low Season (rest months): euro 22.000 per week plus expenses (VAT 13% & APA 25%) Summer 2025 weekly rates: High Season (July - August): euro 30.500 per week plus expenses (VAT 13% & APA 25%) Mid-Season (June - September): euro 26.500 per week plus expenses (VAT 13% & APA 25%) Low Season (rest months): euro 22.000 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>1st DAY</strong></p> <p>b r e a k f a s t<br />cayana<br />with smoked pepper, goat and sheep cheese from Olympus and basil oil</p> <p><br />s n a c k<br />brioche<br />with fig marmalade, fresh salad, smoked bacon and goat cheese</p> <p> </p> <p>l u n c h<br />pastichada<br />Elassona beef with honey and Nemea wine<br />or stuffed vegetables with egg & lemon and seasonal salad</p> <p><br />d i n n e r<br />homemade taramas salad with wild seasonal horta<br />tuna fillet with fish jus, pea purée and charred artichoke<br />or beet fillet with vegetabvegetable jus, pea purée and charred artichoke</p> <p> </p> <p>d r i n k<br />virgin cocktails with cucumber and lime</p> <p><br />d e s s e r t<br />deconstructed kataifi with vanilla and sake</p> <p> </p> <p><strong>2nd DAY</strong></p> <p>b r e a k f a s t<br />frutalia omelette from Andros with sausage with leek</p> <p><br />s n a c k<br />hortopita with seasonal horta</p> <p><br />l u n c h<br />chickpea stew with marinated anchovy</p> <p><br />d i n n e r<br />leafy greens with cranberry, walnut, pear and apple cider vinegar dressing<br />carpaccio with fresh fish of the day<br />orzo with octopus<br />or trahanoto with xynomyzithra</p> <p> </p> <p>d e s s e r t<br />melitini from Santorini with cucumber sorbet and mint</p> <p> </p> <p><strong>3rd DAY</strong></p> <p>b r e a k f a s t<br />scrambled eggs with fig, cherry tomato confit and pistachio from Aegina</p> <p><br />s n a c k<br />cheese and cold cuts platter</p> <p><br />l u n c h<br />macarounes from Karpathos</p> <p><br />d i n n e r<br />shrimp with garlic confit<br />athenian salad<br />risotto with wild horta & calamari<br />or vegan fricassee with morchella mushrooms</p> <p><br />d r i n k<br />wild horta tea</p> <p><br />d e s s e r t<br />mandolato nougat<br />with pistachio sorbet</p> <p> </p> <p><strong>4th DAY</strong></p> <p>b r e a k f a s t<br />citrus cake porridge with caramelized or non caramelized fruit</p> <p><br />s n a c k<br />avocado toast</p> <p> </p> <p>l u n c h</p> <p>seafood and shellfish plateau<br />wheat salad with tomato, cucumber and pickled onion</p> <p> </p> <p>d i n n e r<br />fava with echalot pickle salad with cherry tomatoes, goat cheese and caviar</p> <p>pork braisée with tahini purée<br />or artichoke braisée with tahini purée</p> <p><br />d e s s e r t<br />handmade pasteli with lemon sorbet and salted caramel</p> <p> </p> <p><strong>5th DAY</strong></p> <p>b r e a k f a s t<br />poke bowl</p> <p><br />s n a c k<br />power smoothie with almond milk, apple, banana, honey and tahini</p> <p><br />l u n c h<br />Kerkyrean bourdeto</p> <p><br />d i n n e r<br />grilled vegetables salad with fennel and baby gem<br />risotto with wild mushrooms with greek black truffle</p> <p><br />d e s s e r t<br />sweet preserve of black chanterelle with vanilla sorbet in pie crust</p> <p> </p> <p><strong>6th DAY</strong></p> <p>b r e a k f a s t<br />chinese omelette with seasonal vegetables</p> <p><br />s n a c k<br />ceviche fish of the day with tiger melon, chili and dill</p> <p><br />l u n c h<br />fresh linguini with tiger shrimp and tomato sauce or vegetarian fresh linguini with beet and onion sauce</p> <p><br />d i n n e r<br />handmade herring salad<br />salad with tomato, cucumber, and mint octopus stew with seafood jus<br />or okra stew with smoked vegetables</p> <p><br />d e s s e r t<br />apple pie crust with orange crumble and caramel sorbet</p> <p> </p> <p><strong>7th DAY </strong></p> <p>b r e a k f a s t<br />shakshuka middle eastern eggs with tomato and Grevena goat cheese</p> <p><br />s n a c k<br />bao ban with handmade pastrame, fresh onion, cabbage and carrot</p> <p><br />l u n c h<br />Aigialeia bourdeto with zucchini flower</p> <p><br />d i n n e r<br />vegeterian fricassee lentil salad with avocado, walnut and xynomyzithra<br />lamp chops with lamb jus, smoked carrot and glazed broccoli<br />or velvet carrot soup with vegetable jus, celery root fillet and broccoli</p> <p><br />d e s s e r t<br />tiramisu with salt blossom and ginger</p>
- wpcf_video:
- wpcf_video3d:
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- wpcf_other_entertainment:
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- wpcf_captain_only:
- wpcf_kingcabins: 0
- wpcf_queencabins: 0
- wpcf_singlecabins: 0
- wpcf_doublecabins: 4
- wpcf_twincabins: 1
- wpcf_pullmancabins: 0
- wpcf_refit:
- wpcf_deck_shower: Yes
- wpcf_bimini: Yes
- wpcf_voltages:
- wpcf_homecountry: Greece
- wpcf_fuel: 40
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- location_details: GREECE / MEDITERRANEAN
- helipad: No
- sailing_instructor:
- lengthm: 16.00 m
- consumption: 40
- consumption_units: Litres/Hr
- yachtRange:
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- terms: Plus Expenses
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- caemail: crewed@athenian-yachts.gr
- ca: ATHENIAN YACHTS
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- flag: Greek
- captain_nation: Greek
- crew_nationality: Greek
- jacuzzi:
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