Lagoon 52 F

Boat details | Fully crewed with captain and chef

Lagoon 52 F

Boat model:

Catamaran

Boat type:

2019

Year built:

52 ft | 15,84 m

Length:

Number of persons:

Number of double cabins:

Number of single cabins:

Number of showers:

Number of heads:

Double bunk:

Salon:

Front peak:

Double berth:

Crew members:

Captain - Grigoris Stronis Grigoris was born in 1997 in Athens and moved straight away in Santorini where his passion for the sea grew within him. He found himself closer to the sea day by day, enjoying watersports and swimming. His family has a background of hospitality as both his parents have worked as tour operators all over Greece. From the age of 18 onwards, when he attained his National Offshore Sailing Diploma, he has covered more and more miles in daily and weekly cruises in Greece as well as many yacht transfers in the Atlantic Ocean and the Mediterranean Sea. He has also worked as a base technician, covering up the winter maintenance of an abundance of yachts. Grigoris is a very friendly, professional captain that will make sure the guests of Valium 52 feel like their home on board. Chef - Nina Dania Nina was born in 1998, in Patras, Greece. She grew up in a suburb, by the sea, and she has been by the sea since. At the age of seven, she started taking sailing courses, and soon enough, sailing had won her heart. After ten years of racing sailing, the time came to put the sea aside for a while, and study to enter university. In 2017, she entered the "Special Needs Education” in the Department of Educational and Social Policy, in Pa.Mak. University, Greece, but not much time passed, and the sea started calling her back. When she realized that living on the sea is possible, she decided to pause her studies and return to her natural environment, and since then, she has been spending most of her time on boats. Working as a hostess on sailing yachts is something that came natural. Her passion for cooking, but also for hosting people, combined with her nautical knowledge gave her the ability to evolve quickly in the profession. By now, having already four years of experience, many nautical miles, both inshore and offshore, and with a cooking passion that constantly grows, she knows where her place- to be is, and she is giving the best of herself in all aspects of her job and life onboard. Stewardess/Deckhand - Natalia Panariellou Natalia was born in 1992 in Athens. As soon as you meet her, you know that she is a very motivated person with a very positive and optimistic attitude. She will make sure that all guests on board are experiencing the highest quality-hospitality, with her strong willingness and her strong work ethic along with her background in managing clients requests in the competitive and fast-paced environment of luxury fashion. Through communication, teamwork and organization, Natalia is ready to give the best service to her guests having amazing vacations!

Description

Accommodates 10 guests in 5 VIP cabins all with private facilities and fully air-conditioned

Comfort and leisure

Other Toys Standup Paddle boards (x2) Kayak Wakeboard (adults) Water ski (adults and children) Fishing Equipment Snorkelling equipment Tubes – Towable inflatable

Menus samples

Breakfast Buffet Savory Wheat and white bread Scrambled eggs, boiled eggs, omelettes Cheese platter Cold cuts platter Sweet Greek yoghurt Honey and fruit jams Nuts and granola Fruit platter Croissants Starters Feta cheese fried in phyllo crust, with honey and sesame Spicy baked Feta cheese in tomato sauce Smoked eggplant salad Grilled peppers with burrata and chimichurri sauce Fried Talagani cheese with orange jam Kadaifi nests stuffed with fig, prosciutto, Greek cream cheese Vine leaves stuffed with rice and herbs Fish starters Anchovies and octopus marinated in vinegar Smoked mackerel with beluga lentils salad Seabass Ceviche with Leche de Tigre Spicy shrimp Ceviche with cocktail sauce Steamed Mussels Salads Greek Salad Cucumber, tomato, peppers, pickled onion, olives, feta cheese Cretan Dakos Carob rusks, cherry tomatoes, critama leaves, xynomyzithra cheese Crushed cucumber Strawberries, spring onion, mint, lime Ampelofasoula Green beans, almond flakes, lemon, zucchini Baked beetroot Beetroot leaves, strawberries, pecan nuts, garlic, manouri cheese Green salad with grapes Mixed greens, grapes, prosciutto, hazelnuts, parmesan flakes Boiled Seasonal Greens Quinoa Salad Peach, peppers, spring onion, mint, ginger Risotto/Pasta Mushroom risotto Wild mushrooms, truffle essence Zucchini flowers risotto Baby zucchinis, dill, lime Beetroot risotto Goat's cheese, walnuts Rigatoni Al pomodoro y Basilico Pomodori tomatoes, fresh herbs Spaghetti with basil pesto Pine nuts, parmesan, cherry tomato confit Carbonara Italiana Egg yolks, pecorino, guanciale Meat Courses Ragu alla Bolognese Slow cooked beef, served with handmade Greek pasta Steak au poivre Beef steak, peppercorns, cream, served with potatoes Osso buco alla Milanese Slow cooked veal, gremolata, served with pearl cous cous Milanese Crusted Roast Rack of lamb Pistachio and herbs crust, served with glazed vegetables Grilled Pork tenderloin Greek wine gravy, dried sour cherries, served with celery root purée Grilled Chicken thigh fillet Tahini cumin sauce, lemon, served with vegetable stew Seafood Courses Shrimp Orzo Pasta, tomato sauce, star anise Octopus Calamarata Pasta, capers, dill Grilled Sea bream fillet Served with wild greens, "avgolemono” greek lemony fish sauce Pan-fried Cod fillet Served with pea velouté, spring onion, caramelised carrots Seared Tuna Tataki Served with mango and pepper salsa, sesame seeds, soy sauce Grilled Swordfish ‘Souvlakia' Swordfish skewers, served with grilled vegetables and fresh greens Sweet n' sour Octopus stew Served with fava beans and saffron puree, caramelised pearl onions Salmon fillet sautéed Served with potato puree and sautéed spinach Greek Tradition's Finest Courses Slow Cooked Lamb in a pouch Roasted vegetables, lemon, rosemary Braised Veal with eggplants Eggplants, baby carrots, tomato sauce, spices Greek Moussaka Eggplants, potatoes, minced beef, béchamel sauce Stuffed vegetables in the oven Peppers, tomatoes, rice, feta cheese Pasticcio Lasagna Bolognese, beef, spices, béchamel Chickpea stew with "syglino” from Mani Chickpea cooked with salt-cured pork, onions, wine Greek Ratatouille Baked seasonal vegetables, virgin olive oil, herbs Turkish Hunkar Begendi Veal Stew, tomato sauce, cinnamon, smoked eggplant puree Desserts Lavender Crème brûlée Chocolate moelleux with espresso and vanilla ice cream Sparkling wine jelly with raspberries and blueberries Panna cotta with mastiha essence and salted caramel syrup Grilled Peaches with cream cheese mousse and hazelnuts Poached Pears in wine and spices, dark chocolate sorbet