Utopia Yacht Charter

Yacht Description

Utopia yacht is a 54.00 ft long sailboat catamaran and spends the summer season in Greece and winter season in Greece, W. Med -Riviera/Cors/Sard.. It was built by Lagoon in 2024. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 double cabins.

The sailboat features 2 x 115 HP engines .

Accommodation

Four spacious double cabins for guests.

Cabin Breakdown

Double Cabins: 4

Utopia Yacht Details

54'

Length

Guests

Cabins

Crew

Lagoon

Built by

16,200 - 29,000

Weekly price low-high season

Utopia yacht charter price

# of charter days	Base Price	APA (deposit for provisioning, fuel, docking fees, etc)	Total	Note
14 day charter	32,400 to 58,000	6,480 to 17,400	38,880 to 75,400	Discounts outside the main season are common.
7 day charter	16,200 to 29,000	3,240 to 8,700	19,440 to 37,700	Standard charter rate, base for all calculations.
3 day charter	8,100 to 14,500	1,620 to 4,350	9,720 to 18,850	The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 16,200 / 6 * 3 days = 8,100

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: 16,200

High season rate: 29,000

• High Season (July - August): Euro 29000 (Discounted rate from Euro 31500)
Plus expenses:
VAT: 13% Euro 3770
APA: 20% Euro 5800

• Mid-Season (June & September): Euro 24750 (Discounted rate from Euro 27500)
Plus expenses:
VAT: 13% Euro 3217
APA: 20% Euro 4950

• Low Season (October – May): Euro 16200 (Discounted rate from 18000)
Plus expenses:
VAT: 13% Euro 2106
APA: 20% Euro 3240
• High Season (July - August): Euro 29000 (Discounted rate from Euro 31500)
Plus expenses:
VAT: 13% Euro 3770
APA: 20% Euro 5800

• Mid-Season (June & September): Euro 24750 (Discounted rate from Euro 27500)
Plus expenses:
VAT: 13% Euro 3217
APA: 20% Euro 4950

• Low Season (October – May): Euro 16200 (Discounted rate from 18000)
Plus expenses:
VAT: 13% Euro 2106
APA: 20% Euro 3240

Price Terms

Plus Expenses

Utopia Yacht Charter Locations

Summer Season

Greece

Winter Season

Greece

French Riviera

Amenities

Salon Stereo: Yes

Salon Tv: Yes

Nude: Inq

Crew Pets: No

Water Maker: Yes

Ice Maker: Yes

Bimini: Yes

Special Diets: Inq

Kosher: Inq

Bbq: Yes

Gay Charters: Inq

YachtNudeCharters: Inq

Hairdryers: Yes

Crew Smokes: Inq

Children Ok: Yes

Inverter: 5KVA 24/230V

Specifications

Tube:

Guests: 8

Draft: 1.55

Helipad:

Ac:

Ac Night:

Built: 2024

Cabins: 4

King:

Queen:

Double: 4

Single:

Twin:

Pullman:

Showers:

Basins:

Heads: 4

Electric Heads: 4

Jacuzzi:

Features

BBQ: Yes

AC: Full

Internet: Onboard WIFI

Layout

More Specifications

Flag: Greek

Homeport: Corfu

Resort Course:

Yacht Permit: 2

Yacht License: 2

Yacht Mca: 0

Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard

Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:

Fishing Gear Type:

Rods:

Deep Sea Fishing:

Green Initiatives

Green Initiative:

Reusable Bottles:

Other Green Efforts:

Water Sports

Dinghy Size: 4,20m

Kayaks 1 Pax:

Kayaks 2 Pax:

Dinghy Hp: 70hp

Floating Mats:

Dinghy Pax:

Swim Platform:

Water Skis Adult:

Boarding Ladder:

Water Skis Kids:

Sailing Dinghy:

Jet Skis:

Beach Games:

Wave Runners:

Kneeboard:

Windsurfer:

Snorkel Gear:

Underwater Camera:

Scurfer:

Underwater Video:

Wake Board:

Paddleboard:

Crew

Crew Information

Captain

Hostess / Deckhand

Chef

Captain: Takis Karapanos

Takis Karapanos- Captain
Place of birth: Patras, Greece
Age: 50
Nationality: Greek
Qualification: Yacht Master
Languages spoken: English, Greek

Takis was born in 1974 and he was raised in Patras, Achaia, Greece. Throughout his life, he remembers being part of the Sea, either he was fishing, swimming, sailing or just staring at her.
After completing his BCs Course in industrial technology and management at the University of Bradford, UK in 1997, he found himself working with success for years in industrial sectors relevant to his studies. Meanwhile he had been enjoying sailing with "Ioni", his private Albin Vega throughout the summers with his Family and Friends all over the Greek seas. It was those years that he became acquainted with routes, harbors, coasts and so many more. It was those valuable years that introduced him to engine troubleshooting, emergency situations, crew handling and many more. By the summer of 2013 he had taken the decision to follow his heart and work as a daily-cruises professional skipper. Ever since he has been working as a professional skipper and claims that the Sea never stops teaching him lessons.
By now, after thousands of miles, dockings, anchor drops and crew members, he has come to become a most experienced Captain in all aspects of the profession, either it has to do with technical or interpersonal matters. The latter is mentioned because the title of a "Captain” includes a strong leader when necessary, as well as a human face towards to his Guests. That is why his moto is “a good skipper must be a great host”.

Nadine Gkaravela - Hostess / Deckhand
Place of birth: Athens, Greece
Age: 27
Nationality: Greek
Qualification: Day Skipper (RYA) First Aid (RYA)
Languages spoken: English, Greek, Spanish

Nadine was born in 1997 in Athens. She comes with a tenure of six years. She brings comprehensive expertise in the management of touristic enterprises, event planning, and hosting, coupled with additional proficiency in sailing and the yachting sector. Her educational foundation is grounded in studies encompassing acting, the domain of entertainment, and the refinement of communication skills. Nadine takes pride in her work and is always more than happy to offer excellent service and meet the guests’ needs, provide solutions to every problem and welcome you with a big smile

Thomas Komninos - Chef
Place of birth: Volos, Greece
Age: 46
Nationality: Greek
Qualification: Le Gourmet Culinary School
Languages spoken: English, Greek

Thomas was born in 1978 in the sea city of Volos. As a result, he developed a love for the ocean, and over the years, he has practiced various water sports, including sailing. In 2000 completing his BCs Course in Business & Economics, in the University of Plymouth UK. His passion in food and taste and his curiosity led him in to work in various restaurants in Volos and the Greek Islands. In 2017, he took the decision to invest in his cooking skills and he attend “Le Gourmet Culinary School”. Today Tomas is an exceptional Chef, and he is sharing unique Cooking & Hosting experiences with his Guests.

Ricotta & Yogurt Parfait, Muesli with Raspberries, Everything Bagel Avocado Toast, Peanut Butter-Banana Cinnamon Toast, Avocado & Caper Flagel, White Bean & Avocado Toast, Strawberry & Yogurt Parfait, Loaded Pita Pockets, Peach-Blueberry Parfaits, Smoked Salmon & Goat Cheese Flagel, Pancakes with fruits, French toasts, Cheese selection platter, Omelet Combos, Juices & Smoothies

Salads

Greek | Cherry tomatoes, cucumber, onion pickle, crouton, pepper cream, feta mousse

Beetroot | Tabbouleh, beetroot cream, orange chutney, goat cheese

Strawberry | Mixed Greens, avocado cream, prosciutto, strawberry coulis

Dakos | Barley rusk, cherry tomatoes, capers, crithmum, oregano, vinaigrette, feta

Quinoa | Shrimps, avocado, mango cream, cherry tomatoes

Tuna | Iceberg, cucumber, corn, chili mayonnaise

Octopus | Lentils, carrot, pepper, spinach, vinaigrette, grilled cherry tomatoes

Smoked salmon | Mixed greens, pistachios, truffle mayonnaise, fig chutney

Starters

Fava Beans with octopus

Tzatziki mousee

Tarama mousse

Smoked Eggplant mousse

Saganaki shrimps

Saganaki mussels

Wrapped feta with honey and sesame

Mushrooms selection platter

Spetzofai (sausage & pepper skillet)

Tuna tartar

Beef tartar

Marinated seabass ceviche

Zucchini fritters

Pasta & Risotto

Shrimp linguine | Shrimp bisque, tomato sauce, feta cream

Beef ragu farfalle | Mushrooms, truffle oil

Veggie Penne | Zucchini, carrot, onion, mushroom, tomato sauce

Arrabiata | Chili tomato sauce, caper, olives, garlic

Chicken orzo | Chorizo, spinach, zucchini, katiki cheese

Porcini risotto | Wild mushrooms, truffle oil

Seafood risotto | Shrimp, squid, mussels, ink

Chicken risotto | Orange saffron, goat cheese

Signature plate

Utopia Black| Squid ink spaghetti, salmon roe, shiso, togorashi prawn, miso cured egg yolk matcha beurre blanc

Meet courses

Beef Tenderloin | Black Truffle, Steak Sauce, dry Sherry wine

Beef ragu | Mushed sweet potatoes, baked cherry tomatoes, veggie sauce

Beef tagliata | Baby potatoes, pepper sauce

Chicken fillet | Quinoa, avocado cream, cherry tomatoes, corn, citrus fruit dressing

Pork & chicken souvlaki | Pita bread, avocado cream, pickle onion, yogurt sauce

Kleftiko | Lamp, carrot, potatoes, leak, gravieria cheese

Pork with egg & lemon sauce | Seasonal greens, potatoes

Mussaka | Eggplant, potatoes, minced beef, bechamel, cheese cream

Signature plate

Utopia Red | Beef with Celeriac Puree and Jus, with potatoes au gratin & shallots in port wine

Seafood courses

Seabuss fillet | Seasonal greens, prosciutto, egg lemon sauce

Salmon fillet | Mushed carrot, bulgur, citrus fruit sauce

Salmon fillet | Garlic, butter sauce & asparagus

Tuna sushi | Carrot, cucumber, wasabi mayonnaise

Shrimp sushi | Carrot, cucumber, mango cream

Salmon sushi | Mango, cucumber, sesame, avocado

Signature plate

Utopia White | Red mullet and cockles with samphire fresh corn, broccoli with coconut and sweet potato pureé & herb oil

Vegeterian courses

Topinambur soup, vegetables

Black quinoa salad, mango, truffle mayonnaise

Eggplant, fresh cream cheese, cumin, pistachio, dates

Roasted broccolini, salsify cream, smoked sesame

Risotto with artichoke from Tinos, black truffle

Gyoza with vegetables, pea cream

Stuffed veggies with Tomatoes, peppers, rice, onion, pinecone, garlic, raisins

Desserts

Chocolate cheesecake | Chocolate cream, almond powder

Greek Custard pie| Semolina, crust, cinnamon

Brownie Pistachio | Pistachio cream, vanilla ice cream

Apple pie | White chocolate cream, hazelnut crumbs, vanilla ice cream

Fruit salad | Seasonal fruits, yogurt, honey, nuts

Gallery

Utopia Categories

Sailboat 713 yachts available Catamaran 505 yachts available 4 cabins 630 yachts available Lagoon 165 yachts available 4 cabins Catamarans 222 yachts available

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wpcf_price_details: • High Season (July - August): Euro 29000 (Discounted rate from Euro 31500) Plus expenses: VAT: 13% Euro 3770 APA: 20% Euro 5800 • Mid-Season (June & September): Euro 24750 (Discounted rate from Euro 27500) Plus expenses: VAT: 13% Euro 3217 APA: 20% Euro 4950 • Low Season (October – May): Euro 16200 (Discounted rate from 18000) Plus expenses: VAT: 13% Euro 2106 APA: 20% Euro 3240
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wpcf_menu: Breakfast Ricotta & Yogurt Parfait, Muesli with Raspberries, Everything Bagel Avocado Toast, Peanut Butter-Banana Cinnamon Toast, Avocado & Caper Flagel, White Bean & Avocado Toast, Strawberry & Yogurt Parfait, Loaded Pita Pockets, Peach-Blueberry Parfaits, Smoked Salmon & Goat Cheese Flagel, Pancakes with fruits, French toasts, Cheese selection platter, Omelet Combos, Juices & Smoothies Salads Greek | Cherry tomatoes, cucumber, onion pickle, crouton, pepper cream, feta mousse Beetroot | Tabbouleh, beetroot cream, orange chutney, goat cheese Strawberry | Mixed Greens, avocado cream, prosciutto, strawberry coulis Dakos | Barley rusk, cherry tomatoes, capers, crithmum, oregano, vinaigrette, feta Quinoa | Shrimps, avocado, mango cream, cherry tomatoes Tuna | Iceberg, cucumber, corn, chili mayonnaise Octopus | Lentils, carrot, pepper, spinach, vinaigrette, grilled cherry tomatoes Smoked salmon | Mixed greens, pistachios, truffle mayonnaise, fig chutney   Starters Fava Beans with octopus Tzatziki mousee Tarama mousse Smoked Eggplant mousse Saganaki shrimps Saganaki mussels Wrapped feta with honey and sesame Mushrooms selection platter Spetzofai (sausage & pepper skillet) Tuna tartar Beef tartar Marinated seabass ceviche Zucchini fritters Pasta & Risotto Shrimp linguine | Shrimp bisque, tomato sauce, feta cream Beef ragu farfalle | Mushrooms, truffle oil Veggie Penne | Zucchini, carrot, onion, mushroom, tomato sauce Arrabiata | Chili tomato sauce, caper, olives, garlic Chicken orzo | Chorizo, spinach, zucchini, katiki cheese Porcini risotto  | Wild mushrooms, truffle oil Seafood risotto | Shrimp, squid, mussels, ink Chicken risotto | Orange saffron, goat cheese   Signature plate Utopia Black| Squid ink spaghetti, salmon roe, shiso, togorashi  prawn, miso cured egg yolk matcha beurre blanc   Meet courses Beef Tenderloin | Black Truffle, Steak Sauce, dry Sherry wine Beef ragu | Mushed sweet potatoes, baked cherry tomatoes, veggie sauce Beef tagliata | Baby potatoes, pepper sauce Chicken fillet | Quinoa, avocado cream, cherry tomatoes, corn, citrus fruit dressing Pork & chicken souvlaki | Pita bread, avocado cream, pickle onion, yogurt sauce Kleftiko | Lamp, carrot, potatoes, leak, gravieria cheese Pork with egg & lemon sauce |  Seasonal greens, potatoes Mussaka | Eggplant, potatoes, minced beef, bechamel, cheese cream   Signature plate Utopia Red | Beef with Celeriac Puree and Jus, with potatoes au gratin & shallots in port wine     Seafood courses Seabuss fillet | Seasonal greens, prosciutto, egg lemon sauce Salmon fillet | Mushed carrot, bulgur, citrus fruit sauce Salmon fillet | Garlic, butter sauce & asparagus Tuna sushi | Carrot, cucumber, wasabi mayonnaise Shrimp sushi | Carrot, cucumber, mango cream Salmon sushi | Mango, cucumber, sesame, avocado   Signature plate Utopia White | Red mullet and cockles with samphire fresh corn, broccoli with coconut and sweet potato pureé & herb oil   Vegeterian courses Topinambur soup, vegetables Black quinoa salad, mango, truffle mayonnaise Eggplant, fresh cream cheese, cumin, pistachio, dates Roasted broccolini, salsify cream, smoked sesame Risotto with artichoke from Tinos, black truffle Gyoza with vegetables, pea cream Stuffed veggies with Tomatoes, peppers, rice, onion, pinecone, garlic, raisins   Desserts Chocolate cheesecake | Chocolate cream, almond powder Greek Custard pie| Semolina, crust, cinnamon Brownie Pistachio | Pistachio cream, vanilla ice cream Apple pie | White chocolate cream, hazelnut crumbs, vanilla ice cream Fruit salad | Seasonal fruits, yogurt, honey, nuts
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Throughout his life, he remembers being part of the Sea, either he was fishing, swimming, sailing or just staring at her. After completing his BCs Course in industrial technology and management at the University of Bradford, UK in 1997, he found himself working with success for years in industrial sectors relevant to his studies. Meanwhile he had been enjoying sailing with "Ioni", his private Albin Vega throughout the summers with his Family and Friends all over the Greek seas. It was those years that he became acquainted with routes, harbors, coasts and so many more. It was those valuable years that introduced him to engine troubleshooting, emergency situations, crew handling and many more. By the summer of 2013 he had taken the decision to follow his heart and work as a daily-cruises professional skipper. Ever since he has been working as a professional skipper and claims that the Sea never stops teaching him lessons. 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Her educational foundation is grounded in studies encompassing acting, the domain of entertainment, and the refinement of communication skills. Nadine takes pride in her work and is always more than happy to offer excellent service and meet the guests’ needs, provide solutions to every problem and welcome you with a big smile Thomas Komninos - Chef Place of birth: Volos, Greece Age: 46 Nationality: Greek Qualification: Le Gourmet Culinary School Languages spoken: English, Greek Thomas was born in 1978 in the sea city of Volos. As a result, he developed a love for the ocean, and over the years, he has practiced various water sports, including sailing. In 2000 completing his BCs Course in Business & Economics, in the University of Plymouth UK. His passion in food and taste and his curiosity led him in to work in various restaurants in Volos and the Greek Islands. In 2017, he took the decision to invest in his cooking skills and he attend “Le Gourmet Culinary School”. 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location_details: Summer Base Port: Lefkas port or Corfu marina Gouvia Summer Operating Area: Greece Winter Base Port: Athens Winter Operating Area: Greece Location Details: The mooring base in Lefkas island is accessible by car. The nearest airport is in Aktion, which is about 20km away. You can also choose to embark in Corfu island, which has its own airport (a relocation fee would have to be considered by the Charterer).
helipad: No
sailing_instructor:
lengthm: 16.00 m
consumption:
consumption_units: Litres/Hr
yachtRange:
price_details: • High Season (July - August): Euro 29000 (Discounted rate from Euro 31500) Plus expenses: VAT: 13% Euro 3770 APA: 20% Euro 5800 • Mid-Season (June & September): Euro 24750 (Discounted rate from Euro 27500) Plus expenses: VAT: 13% Euro 3217 APA: 20% Euro 4950 • Low Season (October – May): Euro 16200 (Discounted rate from 18000) Plus expenses: VAT: 13% Euro 2106 APA: 20% Euro 3240
terms: Plus Expenses
yachtTermsTypeNum: 2
caemail: info@ioniancatamarans.com
ca: IONIAN CATAMARANS L.P.
fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/8906/4
special_conditions:
contracts:
nude: Inq
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captain_nation: Greek
crew_nationality: Greek
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Utopia

Utopia Yacht Charter

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