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Andiamo Lagoon 50

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Rate from (per week)

14500 - 18500€

Length

14 meters

Cabins

5 Cabins

Guests

10 guests

Brand

Lagoon

Built/Refit date

2019

Port

Athens

Cruising Speed

7 knots

Fuel consumption

20 per hour

About

Characteristics

Showers : 4
Tubs : 0
Wash Basins : 4
Heads : 0
Elec. Heads : 4
Helipad : No
Jacuzzi : No
A/C : Full
Pref. Pick-up : Athens
Other Pick-up : Cyclades
Engines/Generators : 2 X 80 HP
220V Generator (18 KvA)
Fuel Consumption : 20 Litres/Hr
Cruising Speed : 7
Max Speed : 9

Accomodation & Equipment

4 double cabins & 1 semi double (for 1 adult or 2 children) with four bathrooms. Crew of two in separate cabins. Cabin’s height 2.05 m

Showers : 4
Tubs : 0
Wash Basins : 4
Heads : 0
Elec. Heads : 4
Helipad : No
Jacuzzi : No
A/C : Full

Watersports

Dinghy size : 3.7 m
Dinghy hp : 20
Dinghy Pax : 4
Water Skis Adult : No
Water Skis Kids : No
Jet Skis :No
Wave Runners :No
Kneeboard : No
Windsurfer : No
Snorkel Gear : Yes
Tubes : No
Scurfer : No
Wake Board : No
Kayaks 1 Pax : 0
Kayaks (2 Pax) : 0
SU Paddle Boards : 2
Fishing Gear : Yes
Rods :
Deep Sea Fish : No
U/Water Camera : No
U/Water Video : No
Sea Bobs : No
Sea Scooters : No

SUP (2)
Snorkeling gear
Beach sport toys
Fishing equipment
Hydraulic swimming platform

Client's Comments

Amenities

Internet Access : Onboard WIFI
Salon Stereo : Yes
Sat Tv : No
Sun Awning : No
Hammock : No
Windscoops : No
Deck Shower : 0
Bimini : Yes
Special Diets : Inq
Kosher :
BBQ : No
Dine In :
Nude : Inq
Hairdryers : Yes
Port Hatches :
Crew Smokes : No
Guests Smokes :
Guest Pets : No
Children Ok : Yes
Gym/Exercise : No
Elevators : No
Wheel Chair Access : No
Generator : 220V (18KvA)
Inverter : 2000VA
Ice Maker : 280l/h
Stabilizers : No
Make purified drinking water? :
Re-usable water bottles :

– Air conditioning (80.000 btu), each cabin separately controlled
– Water maker (280l/h)
– Swimming platform
– Forward & Aft cockpit with Teak
– Underwater lights
– Dishwasher
– Microwave
– 3 Fridges, 1 deep freezer
– Ice maker
– Espresso machine

Crew info

Number of Crew:2

Grigoris Papathanasis|Captain
Born: 1993 Nation: Greek | Languages: English and Greek

Panagiotis Mangasianos|Hostess/Cook
Born: 1993 | Nation: Greek

CAPTAIN: Grigoris Papathanasis
Grigoris was born in 1993 and grew up in Chalkida on the island of Evvia.
Being close to the sea, he naturally started all kinds of watersports as a small child. At the age of five he got affixed to Canoeing and he laid the foundations for his future membership in the Greek national Kayak Slalom team and participated in numerous European and World championships. While sailing was always a part of his everyday life, he started his professional nautical career as a crew member on a 76ft catamaran on the island of Santorini. Since then, he consistently and patiently progressed his knowledge and experience and has been a Skipper since 2018.
He likes to maintain a relaxed and friendly, yet professional atmosphere on board. Teamwork is the root of his DNA, ensuring that everyone is having a memorable time on board – getting the sails up and shutting down the engine is his priority when sailing with him.
Grigoris is a very responsible and considerate sailor, always ensuring his guests’ privacy, yet being always attentive.
He is a natural with children and enjoys teaching them Canoeing, SUP, Fishing and Seamanship. When not on a yacht, Grigoris enjoys a salty day on his surfboard or getting handyman skills to work with his family and friends.
Grigoris holds an offshore as well as speed boat license and regularly updates his safety and first aid skills. He is a non-smoker, enjoys a healthy and sportive lifestyle and fluently speaks English next to his mother tongue, Greek.

CHEF/HOST: Panagiotis Mangasianos

Panagiotis was born in 1991 and raised in Athens.
In 2017, he started working as a crew member in the yachting industry. He used to work as a deckhand, steadily and carefully gaining knowledge and experience but It didn’t take long for his cooking inclination to emerge. In 2019, he began working as a chef in a hotel, and since then, he has been continuing to expand his knowledge in this field by working in various restaurants.
Panagiotis enjoys a healthy, active lifestyle, he is a non-smoker and is fluent in both Greek and English.

Andiamo Lagoon 50

About

Characteristics

Accomodation & Equipment

Menu

Day 1

Breakfast

Continental, European, Mediterranean and American Breakfast.

Lunch

Vegetable rolls with greek graviera cheese. Yogurt spread.Potato salad with crispy bacon, spring onions, parsley and lime.Shrimp pasta with parsley oil.

Dinner

Fava spread with caramelized onions.Fresh salad with feta cheese, sun dried tomatoes and orange fillet. Grilled chicken fillet with potatoes dauphinoise and citrus sauce.

Dessert

Greek traditional baklava with kaimaki ice cream.

Day 2

Breakfast

Continental, European, Mediterranean and American Breakfast.

Lunch

Greek traditional fried cheese (saganaki). Tzatziki.Greek way caprese salad (feta cheese, tomatoes, basil pesto).Lamb chops in the oven with potatoes, rosemary, garlic and lemon.

Dinner

Tuna tartare with cucumbers, tomatoes and mango.Quinoa salad with sauteed vegetables and lemon vinaigrette.Fresh sea bream “ala Spetsiota” in the oven with tomato, onion rings, fresh basil and roasted potatoes.

Dessert

Orange pie with dark chocolate ice cream.

Day 3

Breakfast

Continental, European, Mediterranean and American Breakfast.

Launch

Sauteed mushrooms filled with garlic, parsley and balsamic cream. Cheese salad spread.Caesar’s salad.Mixed vegetables in the oven with tomato sauce and grilled feta cheese.

Dinner

Deep fried cheese balls with tomato jam.Salad with noodles vegetables, fruits and lemon dressing. Pork belly risotto with mushrooms and caramelized onions.

Dessert

Deconstructed tiramisu.

Day 4

Breakfast

Continental, European, Mediterranean and American Breakfast.

Launch

Spinach pie. Bouyurdi. Greek ntakos salad Greek mousaka.

Dinner

Baked white button mushrooms filled with vegetables, bacon and cheese.Zucchini salad with ruccola, cherry tomatoes and pesto.Pasta with broccoli-pistachio pesto.

Dessert

Cheese cake with sour cherry marmelade.

Day 5

Breakfast

Continental, European, Mediterranean and American Breakfast.

Launch

Sea bass ceviche with vegetable noodles and citrus juice. Bean salad with fresh vegetables, parsley and citrus dressing.Stuffed vegetables with rice and herbs and baby potatoes baked.

Dinner

Cheese pie. Eggplant salad. Greek traditional salad.Grilled beef and pork steak with potato chips.

Dessert

Lemon tart with fresh red fruits.

Day 6

Breakfast

Continental, European, Mediterranean and American Breakfast.

Launch

Eggplant rolls with minced meat and napoli sauce.Pasta salad with sautéed vegetables, tuna fillet and mayonnaise.Beef stew with orzo pasta (Youvetsi).

Dinner

Cream pumpkin soup with croutons.Beetroot salad with cucumber, sesame, coriander and lime dressing.Red tuna fillet with ruccola and fennel.

Dessert

Chocolate soufflé with vanilla ice cream.

Day 7

Breakfast

Continental, European, Mediterranean and American Breakfast.

Launch

Octopus on fava spread with caramelized onion. Cherry tomatoes with baby mozzarella and pesto.Baked beans in tomato sauce with bacon, onion and chili pepper flakes.

Dinner

Greek traditional fried cheese (saganaki). Hummus.Fresh salad with ruccola, dried fruits, nuts and balsamic cream.Porcini Risotto with parmesan cheese.

Dessert

Chocolate salami.

Watersports

Client's Comments

Amenities

Crew info

Reviews

Vegetable rolls with greek graviera cheese.
Yogurt spread.
Potato salad with crispy bacon, spring onions, parsley and lime.
Shrimp pasta with parsley oil.

Fava spread with caramelized onions.
Fresh salad with feta cheese, sun dried tomatoes and orange fillet.
Grilled chicken fillet with potatoes dauphinoise and citrus sauce.

Greek traditional fried cheese (saganaki).
Tzatziki.
Greek way caprese salad (feta cheese, tomatoes, basil pesto).
Lamb chops in the oven with potatoes, rosemary, garlic and lemon.

Tuna tartare with cucumbers, tomatoes and mango.
Quinoa salad with sauteed vegetables and lemon vinaigrette.
Fresh sea bream “ala Spetsiota” in the oven with tomato, onion rings, fresh basil and roasted potatoes.

Sauteed mushrooms filled with garlic, parsley and balsamic cream.
Cheese salad spread.
Caesar’s salad.
Mixed vegetables in the oven with tomato sauce and grilled feta cheese.

Deep fried cheese balls with tomato jam.
Salad with noodles vegetables, fruits and lemon dressing.
Pork belly risotto with mushrooms and caramelized onions.

Spinach pie.
Bouyurdi.
Greek ntakos salad
Greek mousaka.

Baked white button mushrooms filled with vegetables, bacon and cheese.
Zucchini salad with ruccola, cherry tomatoes and pesto.
Pasta with broccoli-pistachio pesto.

Sea bass ceviche with vegetable noodles and citrus juice.
Bean salad with fresh vegetables, parsley and citrus dressing.
Stuffed vegetables with rice and herbs and baby potatoes baked.

Cheese pie.
Eggplant salad.
Greek traditional salad.
Grilled beef and pork steak with potato chips.

Eggplant rolls with minced meat and napoli sauce.
Pasta salad with sautéed vegetables, tuna fillet and mayonnaise.
Beef stew with orzo pasta (Youvetsi).

Cream pumpkin soup with croutons.
Beetroot salad with cucumber, sesame, coriander and lime dressing.
Red tuna fillet with ruccola and fennel.

Octopus on fava spread with caramelized onion.
Cherry tomatoes with baby mozzarella and pesto.
Baked beans in tomato sauce with bacon, onion and chili pepper flakes.

Greek traditional fried cheese (saganaki).
Hummus.
Fresh salad with ruccola, dried fruits, nuts and balsamic cream.
Porcini Risotto with parmesan cheese.