MADININA Yacht Charter Catamaran
About
MADININA is a newly built Lagoon 52F which combines noble and luxurious materials, with soft shades for a harmonious interior. Continuous horizontal and fluent lines give the interior open and generous spaces. Continuity between exterior and interior life with a slender exterior design for a boat with a strong character. With all the action happening on a big flybridge, one flight upstairs from the passenger cockpit and far above the water. Sporting a hydraulic swimming platform allows guests to enjoy cocktail literally on the sea. MADININA layout is perfect for guests desiring large cabin space. She has one master cabin, one VIP cabin and two queen bed guest cabins. Perfect for 4 couples or a family. It is time to discover the Greek islands on board MADININA.
Guests
8Cabins
4Crew
3Size / Year Built / Builder
52.0 Ft / 2021 / Lagoon
Accommodations
One master cabin, One VIP cabin and two queen guest cabins all with private facilities
ALL CABINS ARE AIR - CONDITIONED
CREW IN SEPERATE CABINS
Amenities
Onboard Entertainment
Ice Maker
Pillows for each bed (4)
Shower gel, shampoo, hand soap
Water Entertainment
Hydraulic bathing platform
SUP (2)
Kayak 2 seated (1)
Wakeboard (1)
Fishing gear (1)
Towable 2 seated (1)
Snorkeling gear (10)
Scuba Diving
Technical Details
Printer & laptop
Charter Types
Green Initiatives
Rates
| Minimum | Maximum |
| €16,000 | €21,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final rate and availability.
Calendar
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Captain
Crew
Brief
Captain: Sokratis Koyros
Sokratis is a dedicated and responsible mariner with the utmost level of commitment and respect. Lifelong sailor and diver since the age of five, with over a decade of experience sailing, diving, training, and chartering with individuals from all over the world.
He is also a professional sailing athlete, participating to Nationals, Europeans and Worlds Championships
Best results 5th in World Youth Sailing Championship 2007 & 8th in World Men's Championship 2008.
Capable of meeting the needs of any guest and exceeding their expectations. Nonetheless, as a highly determined mariner who adapts with diligence and is constantly eager to accept growth comments, he seeks to enhance his abilities and advance to a higher rank.
When Sokratis is not sailing, he loves to to play music, since he has also a degree in music synthesis, and do extreme sports as well in mountains as also in sea
Chef: Vasilis Tsito
Vasilis, born in 1994, grew up in Athens and is from a Greek/Albanian family. He attended university for electrical engineering and worked in that field once he graduated. With a passion for cooking, he decided to pursue his early childhood dream of becoming a chef. His studies in gastronomy began in 2017. After completing his degree in 2019, he has been working alongside many well-accomplished chefs in Greece. Vasilis specializes in seafood and loves creating exceptional dishes.
Vasilis’ gastronomy is fresh with a simple yet elegant style that showcases the incredible food and his great precision and detail. In his free time, Vasilis enjoys garden planning and creating new dishes. Working onboard Madinina, he combines his love for seafood and cooking, with his adventurous side of living life on the sea.
Deckhand: Stefanos Moisoglou
Stefanos has a Diploma in Shipping, but his love for nature and the sea where stronger than the studies he chose. Stefanos is a teacher of all kinds of Water Sports, Scuba Diving, and Snowboard and he is the owner of a Motorboat and Sailing license. Last year he was driving fast ribs for daily excursions, and he has also delivered various boats in the past few years. Stefanos is an extremely lively and active individual. He is responsible, diligent, and kind. He speaks English and Greek and, along with the rest of Madinina's crew, will do everything possible to provide his guests the most memorable sailing experience!
Menu
Breakfast Buffet
Oats and cereals, dairy, jam, fresh juice, croissants ( plain with butter, with chocolate filling) cheese and fruit platter, eggs and omelets based on your preference (scrambled fried, hardboiled, softboiled, benedict,etc...)
Toasted fresh bread with blanched spinach cream cheese and eggs Benedict
Cornbread with baby arugula, avocado cream, and smoked salmon
Starters
Grilled peppers stuffed with cheese
Fava with caramelized onions and capers
Eggplant salad
Salad with beetroot, resin and coconut
Brussete with tomato and cream cheese
Tarama
Roasted feta with cherry tomatoes and olives
Grilled vegetables
Mushrooms with balsamic cream
Freshly made zucchini-balls
Shrimp or crawfish Ceviche
(Diced cherry tomatoes, spicy peppers, orange flakes, garlic flakes, oil, and lime)
Crawfish Carpaccio with exotic fruits
Tuna tartar with spices, fresh chives, and caviar
Tuna tataki with citrus zest
FRESHLY CAUGHT FISH
Sashimi from fish freshly caught ( with lime, koum kouat flakes, orange flakes, cappuccino leaves, and citrus cream)
Tartar of freshly caught fish and peppers, cherry tomatoes, chives, herbs and spices, oil
Carpaccio from freshly caught fish, with citrus cream), flakes from fresh fruit and berries
Lunch
Taliatella with steamed grouper
Grouper broth, handmade tomato sauce with peppers, lime juice, and zest, and fresh herbs
Giouvetsi with octopus, shrimp, parsley, cherry tomatoes, bay leaves, thyme
Roasted mullet stuffed with aniseed, parsley, spearmint, finocchio, and celery, served with wild fresh leaves( stamnagathi, vlita, ampelofasoula)
Fish soup (puréd): potato, carrot, finocchio, with sea bream cooked in baking paper with cherry tomatoes and thyme
Dinner
Greek Mousaka with eggplants, potatoes, zucchini, sundried tomatoes, onions, minced beef-lamb and bechamel cream, kefalotiri (local cheese), and nutmeg
Greek Gemista -Bell peppers and tomatoes stuffed with rice and herbs, served with roasted potatoes
Mussels cooked with white wine, garlic paste, and aniseed served with mussel saganaki with tomato sauce and feta
Mushroom risotto with parmesan and truffle oil
Desserts
Chocolate mosaic with dried nuts
Pastafrola with exotic fruits
frozen yogurt with forest fruits
Brownies
Cheesecake
Guests
8Cabins
4Crew
3Size / Year Built / Builder
52.0 Ft / 2021 / Lagoon
Catamaran specifications
Beam
23.80 FeetDraft
4.11 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 9Cabin beds
4 Queen(s)Layout
Select currency
- USD
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
