1-954-271-3005

VALIUM 67

BUILT/REFIT YEAR 2023
YACHT LENGTH 66.00 Ft
NUMBER OF CABINS 5
NUMBER OF GUESTS 10
TOTAL CREW 4
RATES FROM €35,000
Crew Profile Specifications Sample Menu Rates Calendar

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. She speaks Greek (native), English (fluent), Italian (fluent).

Deckhand – Stefania Fouseka
As a sailing enthusiast and experienced yacht deckhand, I offer a unique sailing yacht charter experience that combines mylove for the sea.
Born in Athens in1984, I earned my Graphic Design bachelor’s degree while also pursuing my sailing diploma and license for speed boats.
I have also worked as an interior designer and pastry artist before focusing on sailing.
I am an exremely motivated, hard-working and reliable individual.
I am flexible, adaptable and comfortable in new situations. I am a team player who always goes adove and beyond to ensure the best possible experience for everyone on board.
Beyond sailing, I enjoy various sports, including windsurfing, cycling and skiing. But nothing compares to the hues and smell of the sea and the limitless horizons that it offers.

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.





Specifications
Type:
Catamaran
Builder:
Lagoon
Year Built:
2023
Size:
66.00 Ft
Beam:
32.11 Feet
Draft:
3.9 Feet
Guests:
10
Boat Details
Cabins:
5
Double Cabins:
4
Twin Cabins:
1
Details
Jacuzzi:
No
A/C:
Full
Engine Details
Fuel Consumption:
100
Cruising Speed:
12
Max Speed:
14 US Gall/Hr
Locations
Winter Area:
Greece
Summer Area:
Greece
Board Games:
Yes
Stabilizers:
No
Generator:
Yes
Voltages:
220V
Ice Maker:
Yes
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Hairdryers:
Yes
Crew Smokes:
No
Children Ok:
Yes
Other Amenities:

Netflix, Wine Chiller

Dinghy size:
Yes
Dinghy hp:
Highfield 460
Dinghy # pax:
Yamaha 60hp
Water Skis Adult:
Yes
Water Skis Kids:
Yes
SU Paddle Boards:
Yes
Snorkel Gear:
Yes
Tube:
Yes
Wake Board:
Yes
Fishing Gear:
Yes
Sea Bob:
Yes
Sea Scooter:
Yes
Other Toys:

SeaBob F5
Sea Scooter (x2)
Standup Paddle boards (x2)
Wakeboard (adults)
Water ski (2x adults and 1x children)
Monoski
Snorkie Talkie (x2)
Fishing Equipment
Snorkeling equipment
Tubes – Towable inflatable
Inflatable Platform
Floating Sofa

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

No rates details available.


(15 December -30 April)
Greece
(1 May - 14 December)
Greece


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