ATLANTIS is a 62 ft Lagoon sailing catamaran accommodating up to 8 guests in 4 cabins. Built in 2020. Cruising areas: Greece.
The yacht accomodates 8 guests in 4 double cabins. Each Cabin has its own facilities.
Oct 15, 2026 – Oct 31, 2026
€21,000Base charter rate
2026 RATES:
High Season (July - September 15th): euro 31.500 per week plus expenses (VAT 6,5% & APA 25%)
Mid-Season (June - September 15th - 30th): euro 27.500 per week plus expenses (VAT 6,5% & APA 25%)
Low Season (rest months): euro 21.000 per week plus expenses (VAT 6,5% & APA 25%)
Apr 1, 2027 – Apr 30, 2027
€21,000Base charter rate
2026 RATES:
High Season (July - September 15th): euro 31.500 per week plus expenses (VAT 6,5% & APA 25%)
Mid-Season (June - September 15th - 30th): euro 27.500 per week plus expenses (VAT 6,5% & APA 25%)
Low Season (rest months): euro 21.000 per week plus expenses (VAT 6,5% & APA 25%)
May 1, 2027 – Jun 30, 2027
€27,500Base charter rate
2026 RATES:
High Season (July - September 15th): euro 31.500 per week plus expenses (VAT 6,5% & APA 25%)
Mid-Season (June - September 15th - 30th): euro 27.500 per week plus expenses (VAT 6,5% & APA 25%)
Low Season (rest months): euro 21.000 per week plus expenses (VAT 6,5% & APA 25%)
Jul 1, 2027 – Sep 15, 2027
€31,500Base charter rate
2026 RATES:
High Season (July - September 15th): euro 31.500 per week plus expenses (VAT 6,5% & APA 25%)
Mid-Season (June - September 15th - 30th): euro 27.500 per week plus expenses (VAT 6,5% & APA 25%)
Low Season (rest months): euro 21.000 per week plus expenses (VAT 6,5% & APA 25%)
Sep 15, 2027 – Oct 15, 2027
€27,500Base charter rate
2026 RATES:
High Season (July - September 15th): euro 31.500 per week plus expenses (VAT 6,5% & APA 25%)
Mid-Season (June - September 15th - 30th): euro 27.500 per week plus expenses (VAT 6,5% & APA 25%)
Low Season (rest months): euro 21.000 per week plus expenses (VAT 6,5% & APA 25%)
Oct 15, 2027 – Oct 31, 2027
€21,000Base charter rate
2026 RATES:
High Season (July - September 15th): euro 31.500 per week plus expenses (VAT 6,5% & APA 25%)
Mid-Season (June - September 15th - 30th): euro 27.500 per week plus expenses (VAT 6,5% & APA 25%)
Low Season (rest months): euro 21.000 per week plus expenses (VAT 6,5% & APA 25%)
May 15, 2026 – Jun 30, 2026
€27,500Base charter rate
2026 RATES:
High Season (July - September 15th): euro 31.500 per week plus expenses (VAT 6,5% & APA 25%)
Mid-Season (June & September 15th - 30th): euro 27.500 per week plus expenses (VAT 6,5% & APA 25%)
Low Season (rest months): euro 21.000 per week plus expenses (VAT 6,5% & APA 25%)
Jul 1, 2026 – Sep 15, 2026
€31,500Base charter rate
2026 RATES:
High Season (July - September 15th): euro 31.500 per week plus expenses (VAT 6,5% & APA 25%)
Mid-Season (June & September 15th - 30th): euro 27.500 per week plus expenses (VAT 6,5% & APA 25%)
Low Season (rest months): euro 21.000 per week plus expenses (VAT 6,5% & APA 25%)
Sep 15, 2026 – Oct 15, 2026
€27,500Base charter rate
2026 RATES:
High Season (July - September 15th): euro 31.500 per week plus expenses (VAT 6,5% & APA 25%)
Mid-Season (June - September 15th - 30th): euro 27.500 per week plus expenses (VAT 6,5% & APA 25%)
Low Season (rest months): euro 21.000 per week plus expenses (VAT 6,5% & APA 25%)
Rates are as published by the yacht and may exclude expenses, taxes and gratuities depending on the charter terms. Final pricing is confirmed in your charter quote.
Checking the yacht calendar…
Nikitas Vrachatis
Captain
John Dimitriou
Chef
Vasiliki Katsakli
Deckhand/Stewardess
Captain
Nikitas is a highly experienced Greek skipper and marine engineer with over 30 years
of hands-on sailing experience, having logged more than 495,000 nautical miles,
including 100,000 miles in competitive racing. With a strong background in both
sailing and motor yachts up to 75 feet, he combines extensive seafaring knowledge
with technical expertise in yacht maintenance, rigging, and engineering. Nikitas has
worked as a skipper, first mate, and engineer across Greece and abroad, and has
held key roles both onboard and in shipyard environments. Fluent in Greek and conversant
in English and Italian, he brings reliability, deep mechanical know-how, and
a passion for the sea to every vessel he joins.
Chef
Giannis was born in 1991 in Spata, Attica. He has been interested in cooking from
a young age, frequently cooking at home. In his professional career Giannis has
worked at several restaurants in Athens, Santorini, Mykonos and Saint Moritz. He
has also had the opportunity to work alongside highly skilled chefs at the Ekstedt
restaurant in Stockholm, which boasts a Michelin star. Recently, he also assumed a
leadership role at one of the restaurants at the Mayia hotel, in Rhodes.
His positive aura and his love for cooking will offer you a unique experience at sea.
He speaks English and a little German.
Steward/Deckhand
Vasiliki is an experienced and devoted deck stewardess with a lifelong connection
to the sea. Raised between two cultures—Greek and Chinese—she brings a unique
blend of Mediterranean warmth and Eastern grace to her role. From an early age,
she has been immersed in the world of yachting, actively cruising, racing, and honing
her skills in yacht maintenance and seamanship. A certified sailing instructor
and frequent regatta participant, Vasiliki combines hands-on expertise with a calm,
service-oriented demeanor, ensuring every guest enjoys a safe, smooth, and memorable
experience on board. Fluent in English and Chinese, she is an excellent communicator
and a valued member of any international crew.
Breakfast
Eggs variety:
Omelette
Kagianas(Cooked eggs with tomato and olive oil)
Scrambled
Poached
Sunny side up
Pancakes
Cold meat and cheese platter
Cereal
Fruits
Greek yoghurt
Cow milk
Variety of juices
Honey
Variety of marmalades
Bakery variety:
Croissant
Spinach pie
Cheese pie
Mpougatsa
Starters (lunch and dinner)
Smoked tirokafteri and pita bread with truffled oil
Saganaki cheese with orange marmalade
Marinated anchovy with taramosalata
Fish carpaccio with lemon and thyme
Toasted bread with smoked aubergine salad and fish roe
Fava beans with grilled octopus
Cheese pie
Spinach pie
Gazpacho horiatiki salad style
Fried calamari with caper sauce
Fish ceviche and crouton with ouzo
Tuna tataki with hazelnut mayonnaise
Octopus carpaccio with pink pepper
Greens pie from Attica
Fresh fish with fig oil and almonds
Sardines and anchovies with thyme oil and toasted bread
Fish tartar dolmadakia style
Salads (lunch and dinner)
Horiatiki with ksinomizithra cheese
Cretan dakos with feta cheese
Roasted beetroot salad with gorgonzola cheese and caramelized peaches
Burrata with marinated cherry tomatoes
Broccoli with greek yoghurt, hazelnuts and grapes
Salad spinach pie style
Green salad with dried apricots and brittle
Lentils with Allonisos tuna, cucumber and greek yoghurt sauce
Green salad with caramelized figs, ksinomizithra cheese and apaki from Mani
Groat salad horiatiki style
Green salad with ginger dressing, graviera cheese and pastrami
Caesar salad and chicken with beurre noisette
Green salad with goat cheese, capers and balsamic vinegar dressing
Endive salad, roasted grapes ,walnuts and goat cheese
Lunch
Veal Giouvetsi
Greek pasta carbonara style with graviera cheese and sigklino cheese from Mani
Pastitsio
Imam baildi
Lamb with potatoes in the oven
Mousakas
Fish with orzo and tomato in the oven
Fish with pasta and lemon
Slow cooked pork with potato risotto
Fish sauté with greens and lemon sauce
Orzo with shellfish risotto style
Fish with tomato, onion and potatoes in the oven
Chicken gyros
Slow cooked octopus with orange and pasta
Pork gyros
Pasta with quantro and shrimp tartar
Slow cooked veal with tomato and pasta
Stuffed tomatoes from Konstantinoupolis
Dinner
Veal cheeks with butter beans puree
Poached fish with chamomile and smoked celeriac puree
Slow cooked pancetta with cauliflower puree and pickled mustard seeds
Rolled monkfish with bacon, greens pie and feta foam
Bourdeto fish ,carrot puree and smoked paprika sauce
Lamb ribs, potato – truffled cream, pistachio and parsley trim with peppercorn sauce
Pork cheeks, gnocchi and pickled onion
Swordfish, smoked aubergine cream and sautéed greens
Slow cooked lamb ankle and risotto alla Milanese
Orzo, crawfish tartar, salami from Lefkada and lemon zest
Veal ribs sofrito, poached potato in thyme butter, garlic mayonnaise and parsley foam
Poached fish in chamomile, lettuce fricassee and dill oil
Veal with sour pasta, feta cream, onion pickles
Cod bianco, truffle, 3 times fried potato and wild garlic pesto
Deserts
Cheesecake with ksinomizithra cheese and marmalade peach
Tiramisu with Greek coffee
Baklavas with vanilla ice cream
Lemon tart
Galaktompoureko with vanilla and semolina cream
Greek coffee crumble, mastic ice cream from Chios and sour cherry
Orange pie with white chocolate cream and rum
Greek donuts with honey, cinnamon and walnuts
Walnut pie with chocolate sauce
Vegan
Starter
Spinach pie
Fava beans, fried capers and pickled onion
Toasted bread with smoked aubergine salad
Gazpacho horiatiki style
Humus with baked cherry tomatoes
Crispy cauliflower with tahini sauce
Bruschetta with tomatoes, basil and olives
Lunch
Imam baildi
Pasta with Napoli sauce
Stuffed tomatoes from Konstantinopolis
Green beans with potatoes and tomato sauce
Dolmadaki with lemon sauce
Baked vegetables in the oven with potatoes cream
Peas with tomato sauce
Dinner
Orzo with tomato sauce and fried zucchini
Pasta aglio olio e pepperoncino
Souvlaki with mushrooms
Burger with chickpea
Tacos with mushrooms and guacamole
Pasta, pesto with basil
Pastitsio with vegetables
Deserts
Greek donuts with honey, cinnamon and walnuts
Ravani
Baklavas
Chocolate Brownies with peanut butter
Cocoa roll with chocolate sauce
Xalvas with semolina
Galatopita with orange
... from Guestbook
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Tell us your dates and group size and a charter specialist will confirm availability and send a tailored quote.
Request yacht detailsYacht information is supplied by the yacht’s central agent and may change. We verify every detail with the yacht before you book. Listing last updated August 29, 2026.
Yacht data provided by Central Yacht Agent.
