FOR SAIL Yacht Charter
Yacht Description
FOR SAIL yacht is a 56.00 ft long sailboat catamaran and spends the summer season in Greece and winter season in Greece. It was built by Lagoon in 2016. A refit was done in 2023. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.
The sailboat features Engines: 2 x 110hp Yanmar 4JH4-HTE / Generator: ONAN GENSET17,5 Kva 220V/50 Hz + COCOOH engines and a generator.
Accommodation
4 Double Cabins with Queen size beds (1.60m x 2.05m)All cabins with en-suite facilities.
Cabin Breakdown
FOR SAIL

-
Weekly price: 17,000 - 24,000
Low Season | High Season
- Length: 56'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: Lagoon
- Consumption: 30 Litres/Hr
- Cruising Speed: 10
- Max. Speed: 10
- Built Year: 2016
- Refit: 2023

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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 FOR SAIL, 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.
FOR SAIL Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 34,000EUR to 48,000EUR | 6,800EUR to 14,400EUR | 40,800EUR to 62,400EUR | Discounts outside the main season are common. | |
7 day charter | 17,000EUR to 24,000EUR | 3,400EUR to 7,200EUR | 20,400EUR to 31,200EUR | Standard charter rate, base for all calculations. | |
3 day charter | 8,500EUR to 12,000EUR | 1,700EUR to 3,600EUR | 10,200EUR to 15,600EUR | 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: EUR24,000
2025 Charter Rates:
High Season Rate (15/06-15/09): 24,000 EUR / Week + VAT + Expenses
Mid Season Rate (01-14/06 & 16-30/09): 22,000 EUR / Week + VAT + Expenses
Low Season Rate (Rest months): 17,000 EUR / Week + VAT + Expenses
V.A.T 12% (subject to change without prior notice) & APA 25% of the charter fee not included in the rates.
***All charters are operating 12:00-12:00 (or other upon final confirmation with owner)
Relocation fees:
Catamarans up to 52 ft: Cyclades (1,000 EUR each way) *
Catamarans 55ft and up: Cyclades (1,500 EUR each way) *
Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption
* Please note that, due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
Delivery fees will be shared between charters and be used as Handling Fees:
Yachts up to 52 ft: 1000 EUR (will be shared between two charters 500/500)
Yachts 55ft and up: 1500 EUR (will be shared between two charters 750/750)2025 Charter Rates:
High Season Rate (15/06-15/09): 24,000 EUR / Week + VAT + Expenses
Mid Season Rate (01-14/06 & 16-30/09): 22,000 EUR / Week + VAT + Expenses
Low Season Rate (Rest months): 17,000 EUR / Week + VAT + Expenses
V.A.T 12% (subject to change without prior notice) & APA 25% of the charter fee not included in the rates.
***All charters are operating 12:00-12:00 (or other upon final confirmation with owner)
Relocation fees:
Catamarans up to 52 ft: Cyclades (1,000 EUR each way) *
Catamarans 55ft and up: Cyclades (1,500 EUR each way) *
Catamarans 80 ft, Motor yachts and power catamarans according to fuel consumption
* Please note that, due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
Delivery fees will be shared between charters and be used as Handling Fees:
Yachts up to 52 ft: 1000 EUR (will be shared between two charters 500/500)
Yachts 55ft and up: 1500 EUR (will be shared between two charters 750/750)
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
-Radar B&G BROADBAND 4G
-AIS CLASS-B TRANSCEIVER B&G
-2 B&G Cameras under flybridge
-B&G Fishfinder digital sounder
-B&G forward scan sounder
-VHF B&G RS90
Fishing
Green Initiatives
Water Sports
Crew Information
Captain: Theofilos Batsilas
CAPTAIN: Theofilos Batsilas
Captain Theofilos is a passionate and experienced Captain with a deep-rooted connection to the sea. Demonstrated expertise in navigating various vessels across diverse coastal waters, including the Atlantic. He is proficient in handling maritime challenges, enforcing safety protocols, and maintaining clear communication within the crew. Additionally, he is dedicated to ensuring the safety of both crew and vessel. Over the years he managed to turn his hobby into a full time commitment, working as a Captain combining his sailing knowledge with the traditional Greek hospitality. He is also an avid nature lover who enjoys cycling and hiking.
Languages: Greek (native), English (fluent).
CHEF: George Gakis
Chef George is a culinary expert with 23 years of mastery in Greek and Mediterranean cuisine. Known for his professionalism, teamwork, and ability to excel under pressure, he has developed these traits through his extensive experience in restaurants across island and coastal areas. His deep connection to the islands and their culture fostered a profound love for the sea, which inspired him to pursue knowledge and training in sailing. Chef George's passion for the maritime world eventually guided him toward a fulfilling career in yachting. Beyond his culinary expertise and yachting pursuits, Chef George is a true adventurer at heart. He enjoys spending his leisure time reading books, conquering new heights through mountaineering and climbing, swimming, and embracing the freedom of the open sea. Fluent in both Greek and English, he effortlessly bridges cultures and communicates with people from diverse backgrounds. In addition to his professional and recreational pursuits, Chef George values staying attuned to the latest trends in gastronomy, continuously expanding his repertoire of flavors and techniques. His creativity and dedication make him an asset in any culinary or yachting team, bringing people together through food, shared experiences, and his genuine love for exploration.
Languages: Greek (native), English (fluent).
DECKHAND/STEWARD: Ioannis Karaslidis
Ioannis is the dynamic force on deck, bringing boundless energy, enthusiasm, and a commitment to excellence in every aspect of his role. Always approachable and cheerful, he is dedicated to assisting guests with professionalism and a warm sense of humor, ensuring a welcoming and enjoyable atmosphere onboard! With extensive experience on luxury yachts and a deep-rooted passion for the sea, Ioannis plays a crucial role in maintaining the vessel’s safety, cleanliness, and seamless operation. His expertise extends to tender handling, watersports assistance, and overall deck management, ensuring that every activity runs smoothly and efficiently.
Beyond his technical skills, Ioannis has a natural ability to connect with guests, making them feel comfortable and well cared for throughout their journey. Whether guiding them through exhilarating water adventures or ensuring their needs are met with precision, he consistently delivers exceptional service. His dedication transforms each trip into an unforgettable experience, leaving guests with cherished memories of their time at sea.
Languages: Greek (native), English (fluent).
Menu
During your journey, my goal is to offer you an authentic, high-quality, and delightful culinary experience, worthy of the warm hospitality that defines Greece. The menu is designed based on Mediterranean culture, fresh ingredients,
and seasonality. It can be fully tailored to your personal preferences, dietary habits, or any allergies.
Each meal is prepared with care to perfectly accompany your unique moments at sea.
SUGGESTED MENU 1
BREAKFAST
▪Seasonal fruits
▪Homemade jams
▪Eggs with avocado and smoked salmon
▪ Pancakes with caramelized bananas
▪Yogurt with chia seeds and thyme honey
▪ Traditional spinach pie (spanakopita)
▪ Banana smoothie with almond milk
▪ Coffee and hot beverages (espresso, Greek coffee, filter coffee, herbal
or green teas)
LUNCH
▪ Salad with lettuce, strawberries, gorgonzola, and prosciutto
▪ Santorini fava with caramelized onions and fried capers
▪ Tzatziki
▪ Stuffed zucchini with egg-lemon sauce
▪ Orange pie with ice cream
AFTERNOON SNACK
▪ Greek cheese platter
DINNER
▪ Shrimp salad with mango, cherry tomatoes, green beans, and orange
vinaigrette
▪Mussels in wine sauce
▪ Taramosalata (fish roe dip)
▪ Lobster pasta
▪ Walnut pie
SUGGESTED MENU 2
BREAKFAST
Zucchini pie
Mini apple pies
Traditional tsoureki (Greek sweet bread)
Omelette with feta cheese, tomato and fresh herbs
Seasonal juice with fresh fruits of the day
Coffee and hot beverages (espresso, Greek coffee, filter coffee,
herbal or green teas)
Seasonal fruits
LUNCH
Salad with orange, beetroot, and chicken
Crispy feta with cherry tomatoes and strawberries
Carpaccio
Sautéed Black Angus picanha with celeriac purée
Galaktoboureko (custard-filled pastry)
AFTERNOON SNACK
Cold cuts platter
DINNER
Greek village salad (horiatiki)
Sweet potato purée with balsamic
Grilled Talagani cheese with dried fruit sauce, bacon, and pine nuts
Traditional moussaka
Baklava
SUGGESTED MENU 3
BREAKFAST
Mushroom pie
Bruschetta with fried eggs, avocado, cherry tomatoes, and arugula
Variety of biscuits
Butter and chocolate croissants
Cherry pie with cream
Seasonal fruits
Yogurt with honey and walnuts
Coffee and hot beverages (espresso, Greek coffee, filter coffee,
herbal or green teas)
LUNCH
Mixed green salad with cherry tomatoes, orange, cranberries,
pomegranate, manouri cheese, and orange vinaigrette
Bruschetta with whipped feta and cherry tomatoes
Fried feta with quince preserve
Rib-eye steak with red wine sauce
White chocolate mousse with sour cherry jam
AFTERNOON SNACK
Cretan dakos with feta, tomato, and capers
DINNER
Refreshing vegetable salad
Tacos with marinated sea bass
Sea bream fillet with vegetable couscous and lemon sauce
Kataifi pastry with ice cream
NOTE
▪All meals are accompanied by fine Greek wines
▪All dishes on the menu can be adjusted for:
*Vegetarian or vegan diets
*Gluten-free or lactose-free options
*Allergies or religious dietary preferences