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KALIMAR Lagoon 50

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Rate from (per week)

14500 - 18500€

Length

15 meters

Cabins

6 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 : Ionian
Engines/Generators : 2 x 80 CV / 2 x 80 HP
Fuel Consumption : 20 Litres/Hr
Cruising Speed : 7
Max Speed : 9

Accomodation & Equipment

four double cabins and two semi double cabins (which can accommodate one adult or two children) with four bathrooms

Dimensions
2 χ 230 χ 210
2 χ 240 χ 210
2 χ 160 χ 220

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

Cereal Station
Juice Station
Chilled Orange and Apple juice
Coffee Station – selection of Teas
Fresh Seasonal Fruits with Yogurt & Honey
Toast Station
English Muffins with assorted Condiments-Croissant-Cake
Scrambled Eggs and Boiled eggs
Link sausage
Choice of Smoked bacon – Pork sausage.
Cold meat Platter
Cheese Platter
Pancakes – Maple syrup – praline- marmelades.

Day 1

Lunch

Burrata Salad with cherry tomatoes and virgin olive oil
Portobello mushrooms with cream cheese and apaki
Bruschetta with mozzarella red sauce basil pesto
Tagliata with rocket parmesan and virgin olive oil

White Chocolate cremeux with cashews crumble and traditional grape preserve

Dinner

Kritamo salad
Sauté mushrooms with garlic butter
Oven Baked Aubergine with tahini sauce
Beef in red sauce

Tarta Lion

Day 2

Lunch

Greek Salad
Bouyiourdi with anthotiro
Zucchini balls with yogurt herb dip
Moussaka

Souffle Chocolate

Dinner

Quinoa salad with avocado
Grilled octopus with Greek fava
Steamed mussels

Semolina Halva

Day 3

Lunch

Ntakos
Aubergine rolls with feta cheese and tomato sauce
Greek Saganaki
Mixed Grill

Orange Pie

Dinner

Caprese
Halloumi with honey syrup
Chicken Tandoori

Millefeuille

Day 4

Lunch

Mixed Salad maple syrup vinaigrette, caramelized walnuts, and orange
Tuna slice with caramelized onion
Sea bass filet with seasonal greens

Apple Pie

Dinner

Seasonal leafy greens
Crispy baby squid
Mushroom Risotto

Baklava

Day 5

Lunch

Red and White cabbage with ravigote sauce
Prawn saganaki
Chivas Carpaccio
Shrimp Pasta with avocado, cream, and paprika

Ice cream

Dinner

Grilled Vegetables with lemon oil
Chicken bites a la creme
Feta with black and white sesame and maple syrup
Asparagus risotto with strawberry aroma

Brownies

Day 6

Lunch

Caesar Salad
Mozzarella Sticks & Onion Rings
Chicken bites
American Style 100% beef burger with cheddar, caramelized onion, lettuce, tomato, and egg

Cheesecake

Dinner

Shrimp Salad
Spring rolls with sweet chili mayo
Sauté salmon with grilled vegetables

Apple Pie

Day 7

Lunch

Chickpeas salad with paprika sauce, sundried tomato, avocado and caramelized onion
Sea bream ceviche with citrus truffle dressing and basil oil drops
Greek Risotto

Walnut Pie

Dinner

Black-eyed bean salad
Feta cheese with tomato, peppers, and village sausage
Pork Tenderloin with demi-glace sauce, eschalots, mushrooms and oven-baked potatoes

Baked cheesecake

Watersports

RIB 3,40 with 40 hp for 6 pax
Water Skis adults/ children
Wakeboard (1)
Τube (1)
SUP (2)
Snorkeling gear
Yamaha Sea Wing II (1)
Ιnflatable donut (1)

Amenities

Shower gel, shampoo, conditioner, body milk, hand soap
1 hairdryer
Iron
Tv 1
Fans for each cabin
Pillows for each bed 4

Crew info

Number of Crew:2

Michail Chatzikonstantinou|Captain
Born: 1972 Nation: Greek | Languages: English, Greek, and Italian

Evangelos Chatzikonstantinou|Cook/ Host
Born: 1972 | Nation: Greek

Captain: Michail Chatzikonstantinou

Michalis has served in the Navy for 26 years were he spent his time aboard ships such as destroyers, navy vessels, minesweepers, and frigates as an electrician, diver, and EOD. Throughout these years, he has acquired extensive knowledge and experience in areas requiring self-discipline, initiative, obedience, and determination while making crucial decisions. Since 2011, he has sailed as a delivery captain and a charter captain for many different companies sailing monohulls, catamarans, and motor yachts of up to 75 ft!

In addition, he has worked as a diving and first aid instructor at various diving centers/schools from 2014 to 2016.
He is enthusiastic and excited to be working on Kalimar, bringing his experience to new levels and providing a wonderful sailing experience to his guests! He is kind, hard working and professional.

Languages: Italian (native), English, Greek

Cook/ Host : Evangelos Chatzikonstantinou

Evangelos was born in a village outside of Korinthos. At the young age of 17, he decided to pursue a career in cooking and has never looked back since! At the beginning of his career, he met and trained under the famous Greek chef Ilias Kokkoris. After working for 8 years both in Greece and abroad, his passion for Italian cuisine prevailed. Evangelos has a strong affinity for the sea and sailing. His goal is to convey his love for cooking through his dishes and to transport his guests to different flavorful worlds. Evangelos is fluent in both Greek and English.

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KALIMAR Lagoon 50

About

Characteristics

Accomodation & Equipment

Menu

Watersports

Amenities

Crew info

Reviews

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