VALIUM 67 Yacht Charter
Yacht Description
VALIUM 67 yacht is a 67.00 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
Accommodates up to 10 Guests in 4 Double & 1 twin convertible to double, all air-conditioned with en-suite facilities,Cabin Breakdown
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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 yacht like VALIUM 67, the expected APA is not defined for this type of yacht. 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.
VALIUM 67 Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 68,000EUR to 94,000EUR | 13,600EUR to 28,200EUR | 81,600EUR to 122,200EUR | Discounts outside the main season are common. | |
7 day charter | 34,000EUR to 47,000EUR | 6,800EUR to 14,100EUR | 40,800EUR to 61,100EUR | Standard charter rate, base for all calculations. | |
3 day charter | 17,000EUR to 23,500EUR | 3,400EUR to 7,050EUR | 20,400EUR to 30,550EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 34,000EUR / 6 * 3 days = 17,000EUR |
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: EUR34,000
High season rate: EUR47,000
Summer 2025 weekly rates:
High Season (July - August): euro 47.000 per week plus expenses (VAT 6.5% & APA 25%)
Mid-Season (June - September): euro 42.500 per week plus expenses (VAT 6.5% & APA 25%)
Low Season (rest months): euro 34.000 per week plus expenses (VAT 6.5% & 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.
Summer 2025 weekly rates:
High Season (July - August): euro 47.000 per week plus expenses (VAT 6.5% & APA 25%)
Mid-Season (June - September): euro 42.500 per week plus expenses (VAT 6.5% & APA 25%)
Low Season (rest months): euro 34.000 per week plus expenses (VAT 6.5% & 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.
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Netflix, Wine Chiller
Crew Information
Captain: Grigoris Stronis
Captain - Grigoris Stronis
Born in 1997 on the island of Santorini, I have always been intrigued by the element of water, and familiar with the quality of hospitality. I spent my childhood years sailing and since my early adulthood, when I received my Offshore Sailing Diploma, I have been covering more and more miles as a skipper in daily and weekly cruises, but also in Offshore boat deliveries. Working as a base technician in the beginning of my career, has given me knowledge around all sorts of maintenance and restoration issues, making me confident in engineering and problem-solving. My genuine passion for what I do keeps me evolving and trying to master my skills each and every day.
Education: STCW Basic Safety, RYA SRC Marine Radio, RYA Powerboat II, HORC Offshore Sailing Diploma, RYA Yachtmaster Offshore Sailing, Naval School of Piraeus, Proficiency in survival craft , advanced fire fighting certificate , GMDSS general operator certificate , medical first aid certificate , ECDIS certificate (electronic chart display info system), Naval School of Piraeus.
Chef - TBC
Stewardess - Elli Beqiri
Elli has 6 years of experience managing boats and 7 years in customer service. She offers excellent hospitality services and she has all the necessary licenses and certificates to ensure a safe and enjoyable maritime experience. She always demonstrates responsibility and attention to detail. She looks for ways to improve herself personally and professionally. Elli is enthusiastic about her role on Valium 67 and is committed to provide an exceptional experience for all charter guests.
Education: Offshore Sailing License, Speedboat License, First Aid and VHF Certificates.
Deckhand - Lefteris Papanagnos
Lefteris was born in 1998 in Greece, he is a very professional, dedicated and kind person. He has valuable experience in private yachts, responsible for the safety and transportation of the passengers. He always looks for ways to improve himself personally and professionally. He loves sports, speaks fluently English, loves travelling and listening to music.
Education: Skipper B diploma in Merchant Marine Academy, License skipper B Bosun license ENG1 , lifesaving and fire-fighting certificate, tender driving license, RYA power boat level 2, security awareness certificate, advanced and open water diver certificate, emergency First Response Certificate, Sailing Certificate (H.O.R.C), Bachelor on Accounting and Finance.
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