FLO Yacht Charter
Yacht Description
FLO yacht is a 52.00 ft long sailboat catamaran and spends the summer season in Greece and winter season in Greece. It was built by Lagoon in 2019. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins, 4 double cabins.
The sailboat features 2 x 80HP Yanmar Generators FISHER PANDA 25KW / 12 KW engines and a generator.
Accommodation
Four queen bed cabins all with private bathroomsCabin Breakdown
FLO
-
Weekly price: 17,000 - 22,000
Low Season | High Season
- Length: 52'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: Lagoon
- Consumption: 25 Litres/Hr
- Cruising Speed: 8
- Max. Speed: 9
- Built Year: 2019
- Turnaround: 24 hours
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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 FLO, the expected APA is 20% to 35% of the charter price (€3,400 - €5,950), making the charter cost €20,400 to €22,950. 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.
FLO Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 34,000EUR to 44,000EUR | 6,800EUR to 13,200EUR | 40,800EUR to 57,200EUR | Discounts outside the main season are common. | |
| 7 day charter | 17,000EUR to 22,000EUR | 3,400EUR to 6,600EUR | 20,400EUR to 28,600EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 8,500EUR to 11,000EUR | 1,700EUR to 3,300EUR | 10,200EUR to 14,300EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 17,000EUR / 6 * 3 days = 8,500EUR |
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: EUR17,000
High season rate: EUR22,000
2025 Rates
High Season (July - August): EURO 22,000/week
Mid Season (June & September): EURO 20,000/week
Low Season (October - May): EURO 17,000/week
+ Plus all expenses VAT 12% & APA 25%
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:
Catamarans up to 52 ft: Cyclades (1000 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.2025 Rates
High Season (July - August): EURO 22,000/week
Mid Season (June & September): EURO 20,000/week
Low Season (October - May): EURO 17,000/week
+ Plus all expenses VAT 12% & APA 25%
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:
Catamarans up to 52 ft: Cyclades (1000 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Printer
Fishing
Green Initiatives
Water Sports
Other Entertainment
The yacht has 4 double queen size bed cabins all with private bathrooms. Crew of three in separate cabins.
Toiletries: shower gel, shampoo, body milk (Chopard)
Hairdryers (3)
Iron (1)
TV 1 x saloon
AC in each cabin
4 pillows per bed
Saloon 32” LCD TV, TV antenna
Blu ray DVD Player
Fusion Radio CD/USB player with loudspeakers in saloon, cockpit, flybridge and all cabins
Sony Games (Playstation 3)
Crew Information
Captain
Chef
Stewardess/Deckhand
Captain: Konstantinos Kalioras
Captain: Konstantinos Kalioras
Born in 1993, Captain Konstantinos navigates the seas with a blend of technical prowess and kind hospitality. His maritime journey commenced as a yacht technician only 3 years ago, cultivating a deep understanding of any kind of sailing vessels. Transitioning seamlessly only one year later, he embraced the role of a skipper for weekly and daily charters, emphasizing safety, hard work and unforgettable experiences.
Having already sailed an impressive 4844 nautical miles in Greek waters, Captain Konstantinos demonstrates both navigational expertise and a profound connection to the maritime realm. Fluent in Greek and English, he ensures effective communication and professionalism, enriching each charter experience.
Captain Konstantinos leads with a calm demeanor, prioritizing safety, punctuality, and personalized service. His leadership style fosters harmony onboard S/Y Flo, creating an environment where guests can truly relax and indulge in the beauty of the sea.
Beyond professional duties, Captain Konstantinos radiates a passion for the sea and a love for Greece's maritime heritage. This enthusiasm infuses every journey aboard Flo with a sense of adventure, based also on his training as a lifeguard and firefighter.
Embark on an extraordinary yachting adventure with Captain Konstantinos, where sailing stories, good team spirit, hospitality, and the allure of Greek waters converge for an unforgettable experience.
Previous Yacht: Highjinks
Chef: Panagiotis Avgerinos
Chef Panagiotis brings passion, creativity, and a dash of adventure to the galley of Flo! With a Diploma in Culinary Arts from the prestigious Le Monde Institute, he has been crafting delicious dishes since 2009. His journey has taken him from the vibrant restaurant scene of Greece to the dynamic kitchens of London, including the Hilton London, where he honed his skills in international cuisine. Specializing in Mediterranean flavors with a modern twist, he loves surprising guests with fresh, flavorful creations. Whether whipping up a gourmet feast or adapting to special requests, his flexibility and enthusiasm make every meal on board an experience to remember. With Chef Panagiotis at the helm of the kitchen, delicious moments are guaranteed!
Stewardess/Deckhand: Dimitra Papanikou
Born in 1992, Dimitra Papanikou brings a dynamic skill set to the Flo yacht. Holding certificates as both a professional yachtskipper and a photographer from Leica Academy Athens, she seamlessly blends maritime expertise with a keen artistic eye. After only 2 years of working in the challenging yachting industry on Mykonos yachts for day trips and weekly charters, Dimitra is now well-versed and prepared in providing impeccable service. She is responsible, organized and as a non-smoker, she ensures a pristine environment. Possessing a silver service certificate, she adds a touch of elegance to onboard hospitality. Fluent in Greek and English, Dimitra enhances the guest experience with her communication skills. Expect a perfect fusion of professionalism, creativity, and service excellence under her attentive care!!
Previous Yacht: Highjinks
Menu
Breakfast
Marmalades honey and nutella
Cereal with milk
Cake
Bacon and sausages
Platter of cheese and cold meat
Pancakes
Juice
Avocado toast/omelet/scrambled eggs/fried eggs
Fruit platter
Day 1
Lunch
Tarama: Fish roe emulsified with Greek extra virgin olive oil, served with bread
Beetroot Salad: Sweet Greek beetroots with orange fillets, yogurt, and walnuts
Octopus Orzo: Slow-cooked octopus with orzo, accompanied by a salad of Greek olives, fennel, and sun-dried tomatoes
Crème Brûlée: Creamy custard with a caramelized sugar topping
Dinner
Seabream Carpaccio: Thinly sliced seabream with truffle soy sauce and lemon oil
Watermelon Salad: Watermelon, feta, basil oil, and almond flakes
Pan-Seared Fish: Seabass fillet with fresh broccoli purée, herb sauce, and a fennel-onion salad
Greek Yogurt with Glyko tou Koutaliou: Greek yogurt topped with traditional jarred sweet preserves
Day 2
Lunch
Greek Meatballs: Beef meatballs served with yogurt, paprika sauce, and fresh mint
Greek Salad: Tomatoes, onions, green peppers, feta, capers, and oregano
Moussaka: Layered eggplant with Bolognese, topped with potato foam, graviera cheese, and tomato sauce
Galaktoboureko: Custard-filled phyllo pastry with syrup
Dinner
Bruschetta: Toasted bread with tomato jam, feta, and fresh basil
Florina Peppers with Burrata: Roasted red peppers served with creamy burrata cheese
Seafood Pasta: Pasta with a medley of fresh seafood
Galatopita with Salted Caramel: Milk pie drizzled with salted caramel
Day 3
Lunch
Prawn Saganaki: Prawns cooked in a rich tomato sauce with feta
Smoked Vegetables: Mixed vegetables with a ginger-garlic and red chili dressing
Chimichurri Rice with Seabass: Seabass fillet with lemon oil, served with chimichurri-seasoned rice
Ravani with Vanilla Ice Cream: Semolina cake soaked in syrup, paired with vanilla ice cream
Dinner
Octopus with Gremolata: Tender octopus with a parsley-lemon topping and tomato relish
Cauliflower Salad: Cauliflower, feta, basil, walnuts, and homemade balsamic vinegar dressing
Marinated Chicken: Herb-marinated chicken with smoked potato purée and chicken jus
Rice Pudding: Creamy rice dessert with a hint of sweetness
Day 4
Lunch
Briam: Oven-baked seasonal vegetables with tomato sauce, topped with yogurt and paprika
Politiki Salad: Pickled vegetable salad
Beef Stew: Slow-cooked beef with a side of aubergine puree
Baklava: Layers of phyllo pastry with nuts and syrup
Dinner
Souvlaki: Grilled chicken or pork gyros or skewrs with Greek pita, tzatziki, fries, and a Greek salad
Greek Yogurt with Honey and Walnuts: Creamy yogurt drizzled with honey and sprinkled with walnuts
Day 5
Lunch
Tzatziki Spread and Smoked Aubergine Salad: Served with pita
Dakos Salad: Cretan barley rusk with tomatoes, feta, and olive oil
Lamb with Lemon Potatoes: Slow-cooked lamb with roasted lemony potatoes
Greek halvah jelly – Halvas Farsalon
Dinner
Small spinach and feta pie with yogurt spread
Zucchini salad with spicy feta pistachio and chilly vinaigrette
Seabass papillote with tomato sauce and rice with sumac
Day 6
Lunch
Dolmadakia: Vine leaves stuffed with rice, dill, and spring onions, served with yogurt and wasabi sauce
Quinoa Salad: Quinoa with onions, fresh herbs, and sun-dried tomatoes
Beef Stew with Trahanas: Beef stew with traditional trahanas pasta and feta
Orange Pie with Ice Cream: Citrusy cake served with ice cream
Dinner
Sweet Pepper Spread with Marinated Greek Olives: Served with bread
Caprese Salad: Tomatoes, mozzarella, basil, and olive oil
Prawn Pasta: Pasta with prawns in a light sauce
Day 7
Lunch
Spicy Feta Spread: Creamy feta with a kick of spice, served with bread
Cabbage and Carrot Salad: Fresh and crunchy vegetable salad
Stuffed Seasonal Vegetables: Vegetables filled with rice and baked with potatoes
Chocolate Mousse: Rich and velvety chocolate dessert
Dinner
Smoked Potatoes: Potatoes with a smoky flavor and herbs
Lettuce Salad: Fresh lettuce with a light dressing
Giouvarlakia in Gyoza: Meatballs wrapped in gyoza, served with avgolemono sauce and dill oil
Reviews
The trip was amazing!!!!!!! We loved it. The crew was the best part!!!!!! The chef is incredible and the captain too. We cried when we said good bye to them.
They made our trip unforgettable!!
you can be very confident anyone with this crew will be well taken care of. We named the Captain Christos Bond, he was better than James Bond! He was quick to fix any situation, he was like something out of a movie! Yiannis the Chef cooked some of the best meals we have ever had. His food was healthy, authentic, and always delicious. Yionna was very sweet and treated us so nicely. Besides their work, they all are such nice people, we enjoyed their company and had a lot of fun with them.
we will surely be back! We are already planning next year's trip!
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