VALIUM 67 Yacht Charter
Yacht Description
VALIUM 67 yacht is a 66.00 ft long motor yacht catamaran and spends the summer season in Greece and winter season in Greece. It was built by Lagoon in 2023. 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
VALIUM 67 Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
VALIUM 67 yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
70,000
to
96,000
14,000 to
28,800
84,000 to 124,800
Discounts outside the main season are common.
7 day charter
35,000
to
48,000
7,000 to
14,400
42,000 to 62,400
Standard charter rate, base for all calculations.
3 day charter
17,500
to
24,000
3,500 to
7,200
21,000 to 31,200
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
35,000 / 6 * 3 days = 17,500
1 day charter
5,833
to
9,600
1,167 to
2,400
7,000 to 12,000
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 | 70,000 to 96,000 | 14,000 to 28,800 | 84,000 to 124,800 | Discounts outside the main season are common. | |
7 day charter | 35,000 to 48,000 | 7,000 to 14,400 | 42,000 to 62,400 | Standard charter rate, base for all calculations. | |
3 day charter | 17,500 to 24,000 | 3,500 to 7,200 | 21,000 to 31,200 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 35,000 / 6 * 3 days = 17,500 | |
1 day charter | 5,833 to 9,600 | 1,167 to 2,400 | 7,000 to 12,000 | 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: 35,000
High season rate: 48,000
High Season (July - August): euro 48.000 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 44.000 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 35.000 per week plus expenses (VAT 13% & APA 25%)
**VALIUM 67 is offered with a 10% discount for all charters in MAY that are confirmed till 29th FEBRUARY.
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 48.000 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): euro 44.000 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): euro 35.000 per week plus expenses (VAT 13% & APA 25%)
**VALIUM 67 is offered with a 10% discount for all charters in MAY that are confirmed till 29th FEBRUARY.
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
Other Entertainment
Netflix, Wine Chiller
Crew
Crew Information
Captain
Stewardess
Chef
Captain: Foivos Arvanitis
Captain - Foivos Arvanitis
Fivos is 28 years old, born and raised in Athens and his passion for the sea led him to choose Yachting over Mining Engineering. He grew up windsurfing and sailing around the Greek islands. He was part of Valium62 crew(deck-steward) and also S/Y Baracuda(Bosun). After a great season on Valium55 he is ready to sail with you around Greece sharing his stories about the islands and secret spots! Always eager and communicative making sure his crew and himself will deliver the best service possible to their guests. Fivos holds many other certificates apart from his skipper’s diploma because safety is his first priority on a yacht. He speaks Greek (native), English (fluent) , German (fluent), Spanish (basic).
Certificates :
RYA - Yachtmaster OffShore
Powerboat ll
Radio Communications (General operator GMDSS)
Advanced safety training STCW
Crowd and crisis management (RO/RO)
Lifeguard
Chef - Stella Katse
Stella was born in 1987 in Thessaloniki, a greek city that appreciates good food. She acquired her culinary expertise in AKMH college in 2016. From a young age she started working in high-end restaurants and 5* hotels all around Greece, managing to taste and discover new delicacies from all around the country. Growing up, she decided to combine the two things she loves most in life, the food and the sea. Her first experience working as a yacht chef was on Valium62 in 2019, where she got to love this profession even more. She also took part in the show ''Masterchef Greece'' in 2023 where she evolved her culinary skills and managed to explore molecular cooking more. Her favourite cuisine is the Mediterranean with a strong preference in Greek gastronomy.
Deckhand - TBA
Stewardess - Zalina Yussupova
Zalina originally is from Kazakhstan, but for 22 years now she is been leaving in Greece, Athens.
She has completed 5 years Sole Stewardess on a high and all - inclusive charter catamarans on a busy schedules in Greece and the southern Caribbean.
For 3 years working as a Sole Stewardess on a privately owned catamaran, travelling to France, Spain, Italy, Croatia, Montenegro and Thailand. Until now she has sailed 23,000 nautical miles. She also have previous experience in hospitality industry.
Her hobbies are yoga, meditation, theatre, cinema, reading books, cycling.
Menu
DAY 1
LUNCH
Salad
Greek salad, pickled shallots, critamon, caper leaves and feta cheese mousse with fresh oregano
Starter
Split peas,sundried tomatoes cream and marinated anchovies
Main
Greek wine braised octopus, smoked eggplant puree with miso and molasses, pesto mint-kale
Dessert
Lemon cream pie with raspberry sauce
DINNER
Salad
Roasted goat cheese, poached pears and caramelized hazelnuts
Starter
Beef tartare ''giaourtlou'', sheep yogurt and spicy tomato sauce
Main
Roasted lamp, lemon potatoes mash, tzatziki cream and rosemary-wine sauce
Dessert
Traditional orange pie from ''Mykonos'', vanilla ice-cream
DAY 2
LUNCH
Salad
Garlicky sauteed greens, soft cheese and fresh tomato
Starter
Steamed Mussels with ouzo and Greek herbs
Main
Red mullet with savoro sauce from ''Corfu'' and Jerusalem artichokes puree
Desserts
''Ekmek kantaifi'', cremeux mastic from ''Chios'', whipped cream
and pistachios of Aegina
DINNER
Salad
Beetroot carpaccio, pickled red radish, oatm crackers, custard aged graviera of Syros
orange dressing
Starter
Wild greens pie from ''Macedonia''
Main
Beef fillet with grilled baby gem and chimichurri
Dessert
Namelaka chocolate tart, caramelized hazelnuts and bitter chocolate sorbet
DAY 3
LUNCH
Salad
''Athenian'' salad, smoked mackerel,caviar, cuttlefish ink mayo
Starter
Taramas mousse with sweet potatoes, grilled greens and crispy''soutzouki''
Main
Shrimp orzo with chorizo powder, fennel and Aegean herbs
Dessert
Greek custard cream,''Galaktoboureko'' millefeuille
DINNER
Salad
Steak watermelon marinated, arugula and feta cheese
Starter
Amberjack ceviche in the style of Greek salad
Main
Steamed crab savoy cabbage ''Dolmades'' with saffron bechamel
Dessert
Poached pears, white chocolate-parsnip cream and red wine-cinnamon sauce
DAY 4
LUNCH
Salad
Textures of tomatoes,caper and soft cheese from ''Crete''
Starter
Zucchini balls with mint yogurt sauce
Main
''Traditional Greek moussaka'' ,eggplant lasagna with veal tail
Dessert
Rice pudding with mastic, rosewater and pistachios of Aegena
DINNER
Salad
Red cabbage pickled salad, carrot, raisins, roasted butter squash and
prosciutto of Evritania
Starter
Cheesecake with carob crumble, soft cheese of Mykonos ''kopanisti'',
marinated cherry tomatoes and chives oil
Main
Chicken Fricassee, Madeira wine,wild mushrooms and trahanas
Dessert
Chilli cardamom dark chocolate mousse
DAY 5
LUNCH
Salad
Tabbouleh with yogurt-ginger sauce and lemon vinaigrette
Starter
Salmon tartare,avocado, mango and brick caviar
Main
Risotto ''spanakorizo'' with sea bass fillet
Desserts
Flan Parisien Vanille and roasted peaches
DINNER
Salad
''Salmorejo'' cold soup, crispy jamon and creme fraise
Starter
Scallops sauteed with lemon beurre blanc, caviar and morels
Main
Pork tenderloin, sweet potatoes puree with fresh plum sauce
Dessert
Chocolate tart with salted caramel buttercream
DAY 6
LUNCH
Salad
Sea Urchin salad with fresh lemon and olive oil
Starter
Greek shrimp saganaki with feta cheese
Main
Lobster linguine, bisque and grated roe
Dessert
Strawberry mousse and almond crust
DINNER
Salad
Tuna tartare with critamon, spring onion,chilli pepper and avocado mousse
Starter
Wild mushrooms sauteed with blueberries fermentation and thyme
Main
Pistachio crusted lamb chops with grilled vegetables
Dessert
''Saragli'' from Thessaloniki and walnut pastry cream
DAY 7
LUNCH
Salad
Sifnos caper salad with smoked eel
Starter
Salty feta puffs ''Loukoumades'' with tomato jam
Main
Squid stuffed with rice,pine nuts and raisins
Dessert
Crema Catalana
DINNER
Salad
Deconstructed ''gemista' and foam of stuffed vegetables
with sheep's milk yogurt
Starter
Smoked eggplant, with wine cheese and tomato confit
Main
Cod ''Agioritikos'' , onions cream, dried plums gel and mashed potatoes
Dessert
Greek yogurt panna cotta with a sour cherry sauce
Gallery
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- wpcf_power: Cat
- wpcf_powercat: Y
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- wpcf_persons: 10
- wpcf_summerarea: Greece
- wpcf_winterarea: Greece
- wpcf_length: 66.00
- wpcf_beam: 32.11
- wpcf_draft: 3.9
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- wpcf_ac: Full
- wpcf_bbq: 0
- wpcf_internet: Onboard WIFI
- wpcf_generator: Yes
- wpcf_engines:
- wpcf_year: 2023
- wpcf_builder: Lagoon
- wpcf_accommodation: Accommodates up to 10 Guests in 4 Double & 1 twin convertible to double, all air-conditioned with en-suite facilities,
- currency: EUR
- yachtCurrencySymbol: €
- property_price: 35000
- mo_price: 35000
- wpcf_high_price: 48000
- wpcf_price_details: Summer 2024 weekly rates: High Season (July - August): euro 48.000 per week plus expenses (VAT 13% & APA 25%) Mid-Season (June - September): euro 44.000 per week plus expenses (VAT 13% & APA 25%) Low Season (rest months): euro 35.000 per week plus expenses (VAT 13% & APA 25%) **VALIUM 67 is offered with a 10% discount for all charters in MAY that are confirmed till 29th FEBRUARY. 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>DAY 1</strong></p> <p>LUNCH</p> <p><u>Salad</u></p> <p>Greek salad, pickled shallots, critamon, caper leaves and feta cheese mousse with fresh oregano</p> <p><u>Starter</u></p> <p>Split peas,sundried tomatoes cream and marinated anchovies</p> <p><u>Main</u></p> <p>Greek wine braised octopus, smoked eggplant puree with miso and molasses, pesto mint-kale</p> <p><u>Dessert</u></p> <p>Lemon cream pie with raspberry sauce</p> <p> </p> <p>DINNER</p> <p><u>Salad</u></p> <p>Roasted<u> </u>goat cheese, poached pears and caramelized hazelnuts</p> <p><u>Starter</u></p> <p>Beef tartare ''giaourtlou'', sheep yogurt and spicy tomato sauce </p> <p><u>Main</u></p> <p>Roasted lamp, lemon potatoes mash, tzatziki cream and rosemary-wine sauce</p> <p><u>Dessert</u></p> <p>Traditional orange pie from ''Mykonos'', vanilla ice-cream</p> <p> </p> <p><strong>DAY 2</strong></p> <p>LUNCH</p> <p><u>Salad</u></p> <p>Garlicky sauteed greens, soft cheese and fresh tomato</p> <p><u>Starter</u></p> <p>Steamed Mussels with ouzo and Greek herbs</p> <p><u>Main</u></p> <p>Red mullet with savoro sauce from ''Corfu'' and Jerusalem artichokes puree </p> <p><u>Desserts</u><br />''Ekmek<u> </u>kantaifi'', cremeux mastic from ''Chios'', whipped cream and pistachios of Aegina</p> <p> </p> <p>DINNER</p> <p><u>Salad</u></p> <p>Beetroot<u> </u>carpaccio, pickled red radish, oatm crackers, custard aged graviera of Syros</p> <p>orange dressing</p> <p><u>Starter</u></p> <p>Wild greens pie from ''Macedonia''</p> <p><u>Main</u></p> <p>Beef fillet with grilled baby gem and chimichurri</p> <p><u>Dessert</u></p> <p>Namelaka chocolate tart, caramelized hazelnuts and bitter chocolate sorbet</p> <p> </p> <p><strong>DAY 3</strong></p> <p>LUNCH</p> <p><u>Salad</u></p> <p>''Athenian'' salad, smoked mackerel,caviar, cuttlefish ink mayo</p> <p><u>Starter</u></p> <p>Taramas mousse with sweet potatoes, grilled greens and crispy''soutzouki''</p> <p><u>Main</u></p> <p>Shrimp orzo with chorizo powder, fennel and Aegean herbs</p> <p><u>Dessert</u></p> <p>Greek custard cream,''Galaktoboureko'' millefeuille</p> <p> </p> <p>DINNER</p> <p><u>Salad</u></p> <p>Steak watermelon marinated, arugula and feta cheese</p> <p><u>Starter</u></p> <p>Amberjack ceviche in the style of Greek salad</p> <p><u>Main</u></p> <p>Steamed crab savoy cabbage ''Dolmades'' with saffron bechamel</p> <p><u>Dessert</u></p> <p>Poached pears, white chocolate-parsnip cream and red wine-cinnamon sauce</p> <p> </p> <p> </p> <p><strong>DAY 4</strong></p> <p>LUNCH</p> <p><u>Salad</u> </p> <p>Textures of tomatoes,caper and soft cheese from ''Crete''</p> <p><u>Starter</u></p> <p>Zucchini balls with mint yogurt sauce</p> <p><u>Main</u></p> <p>''Traditional Greek moussaka'' ,eggplant lasagna with veal tail</p> <p><u>Dessert</u></p> <p>Rice pudding with mastic, rosewater and pistachios of Aegena</p> <p> </p> <p>DINNER</p> <p><u>Salad</u></p> <p>Red cabbage pickled salad, carrot, raisins, roasted butter squash 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nuts and raisins</p> <p><u>Dessert</u></p> <p>Crema Catalana</p> <p> </p> <p>DINNER</p> <p><u>Salad</u></p> <p>Deconstructed ''gemista' and foam of stuffed vegetables</p> <p> with sheep's milk yogurt</p> <p><u>Starter</u></p> <p>Smoked eggplant, with wine cheese and tomato confit</p> <p><u>Main</u></p> <p>Cod ''Agioritikos'' , onions cream, dried plums gel and mashed potatoes</p> <p><u>Dessert</u></p> <p>Greek yogurt panna cotta with a sour cherry sauce</p>
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<p><u>Dessert</u></p> <p>Poached pears, white chocolate-parsnip cream and red wine-cinnamon sauce</p> <p> </p> <p> </p> <p><strong>DAY 4</strong></p> <p>LUNCH</p> <p><u>Salad</u> </p> <p>Textures of tomatoes,caper and soft cheese from ''Crete''</p> <p><u>Starter</u></p> <p>Zucchini balls with mint yogurt sauce</p> <p><u>Main</u></p> <p>''Traditional Greek moussaka'' ,eggplant lasagna with veal tail</p> <p><u>Dessert</u></p> <p>Rice pudding with mastic, rosewater and pistachios of Aegena</p> <p> </p> <p>DINNER</p> <p><u>Salad</u></p> <p>Red cabbage pickled salad, carrot, raisins, roasted butter squash and</p> <p>prosciutto of Evritania</p> <p><u>Starter</u></p> <p>Cheesecake with carob crumble, soft cheese of Mykonos ''kopanisti'',</p> <p> marinated cherry tomatoes and chives oil</p> <p><u>Main</u></p> <p>Chicken Fricassee, Madeira wine,wild mushrooms and trahanas</p> <p><u>Dessert</u></p> <p>Chilli cardamom dark chocolate mousse</p> <p> </p> <p><strong>DAY 5</strong></p> <p>LUNCH</p> 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Her favourite cuisine is the Mediterranean with a strong preference in Greek gastronomy.<br /> <br /> Deckhand - TBA<br /> <br /> Stewardess - Zalina Yussupova<br /> Zalina originally is from Kazakhstan, but for 22 years now she is been leaving in Greece, Athens. <br /> She has completed 5 years Sole Stewardess on a high and all - inclusive charter catamarans on a busy schedules in Greece and the southern Caribbean. <br /> For 3 years working as a Sole Stewardess on a privately owned catamaran, travelling to France, Spain, Italy, Croatia, Montenegro and Thailand. Until now she has sailed 23,000 nautical miles. 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- location_details:
- helipad: No
- sailing_instructor:
- lengthm: 20.00 m
- consumption: 100
- consumption_units: Litres/Hr
- yachtRange:
- price_details: Summer 2024 weekly rates: High Season (July - August): euro 48.000 per week plus expenses (VAT 13% & APA 25%) Mid-Season (June - September): euro 44.000 per week plus expenses (VAT 13% & APA 25%) Low Season (rest months): euro 35.000 per week plus expenses (VAT 13% & APA 25%) **VALIUM 67 is offered with a 10% discount for all charters in MAY that are confirmed till 29th FEBRUARY. 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.
- terms: Plus Expenses
- yachtTermsTypeNum: 2
- caemail: crewed@athenian-yachts.gr
- ca: ATHENIAN YACHTS
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/7792/4
- special_conditions:
- contracts:
- nude: Inq
- green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:3:"Yes";s:19:"other_green_efforts";s:0:"";}
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- fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
- flag: GREEK
- captain_nation: Greek
- crew_nationality: Greek
- jacuzzi:
- scubaonboard: Yacht offers Rendezvous Diving only
- mo_sync_modified: 1708724126
- mo_youtube: a:2:{s:7:"updated";i:1708611760;s:5:"links";a:0:{}}
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- reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example'> <div class="yacht_rev"> JUNE 2023</div><div class='clr'></div><div style='text-align:left;'>Guests Comments </div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[7792]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7792/7792guests22374-1.jpg?1820634068' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 1' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7792/7792guests22374-1.jpg?1820634068"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[7792]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7792/7792guests22374-2.jpg?1820634068' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 2' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7792/7792guests22374-2.jpg?1820634068"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div>
- reviewscount: 3