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starting at
€21,000/week
VALIUM 62 is a 62 ft Lagoon sailing catamaran with luxury accommodations for 10 guests.
VALIUM 62 is a luxury catamaran that accommodates up to 10 guests in 5 queen cabins, each with its ensuite bathroom. The cabins are spacious and comfortable, each with its unique décor. All of the cabins have plenty of storage space and natural light.
In addition to the guest cabins, Valium 62 also has a spacious living area, a dining area, a fully equipped galley, and a large flybridge with plenty of space for sunbathing and relaxing. The yacht also has a variety of water toys on board, including Seabobs, paddle boards, and kayaks.
VALIUM 62 is the perfect yacht for a luxury vacation with friends or family. With its spacious accommodations, luxurious amenities, and variety of activities, Valium 62 has something to offer everyone.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please inquire!
Galleries
Your Crew
CAPTAIN STEFANOS
Stefanos has been sailing in the Aegean ever since he can remember, all his life he’s been surrounded by sea sports activities. He has a very outgoing and friendly personality, as he grew up in cosmopolitan Santorini. And thus, he’s very familiar with the Cyclades.
Since 2014 Stefanos has been working as a full-time skipper. He has skippered sailing yachts up to 65 feet (private and professional). Stefanos is an experienced Captain in yacht charters in the Mediterranean seas as well as in long-distance yacht deliveries from Bordeaux to Athens and all around Greece. He is creative, self-motivated, well-organized, and capable of working under pressure person. He has a clear, logical mind with a practical approach to problem-solving and with developed experience to see things through to completion. He possesses good communication skills, so he is capable of working as part of a team.
In his free time, he enjoys sailing, surfing, free diving, snowboarding, and cycling.
Passionate and devoted to providing an excellent sailing experience, Stefanos will make sure you will have a memorable vacation.
CHEF DIMITRIS
Dimitris was born in 1996 and has had a passion for the sea and culinary arts from a young age. Throughout his culinary journey, he has gained experience in various kitchens, mastering diverse cuisines and cooking techniques. As a chef, Dimitris understands the importance of adapting to different environments and working under sociable conditions. He is proficient in menu planning, emphasizing local products, and preparing meals that satisfy the palate while showcasing the essence of Mediterranean cuisine. Committed to maintaining the highest standards of hygiene, he adapts to all menu preferences, ensuring that every meal is not only delicious but also prepared with utmost care and attention to detail. Beyond his culinary expertise, Dimitris is a team player, friendly, and passionate, thriving in dynamic environments. He consistently goes above and beyond to ensure a remarkable culinary journey for everyone involved.
DECKHAND/STEWARD YIANNIS
Yiannis, born in 1993, has a passion for sea-related activities and has gained expertise by providing services on a catamaran boat, sailing around the island of Santorini. He has obtained a sailboat license and first aid certification to ensure the safety of his guests. Yiannis is sociable, easygoing, and has excellent communication skills, which enables him to provide an enjoyable trip for his clients. He is a responsible, courteous, and efficient problem solver who can handle adverse circumstances. His main motivation is to provide an unforgettable and enjoyable experience from the beginning until the end of the trip. Yiannis is fluent in Greek and English language
Cuisine
-
WELCOME
Welcome
- Tartlets stuffed with cheese and pastrami
- Tempura shrimp with orange jam
- Pastrami veal
- Mortadella with pistachio
- Louza Tinos
- Dried fruit
Snacks
- Tortillas with grilled chicken / Avocado / tomato / Iceberg / Red pepper pesto
- Or
- Cheese plate / San Michalis Syros / Aged Anthotyro / ”Ladotiri” Andros / touloumotyri Naxos / ”Graviera” Tinos / ”Niotiko” Ios / Crackers made of unleavened sourdough
-
BREAKFAST
DAY 2
- Breakfast tray (jams, honey, yoghurt, etc.)
- Scrambled eggs / kneaded bread / Katiki Domokos / rocket
- Vanilla Cookies
DAY 3
- Breakfast tray
- Fried eggs / bacon / ”Tsalafouti” / toasted bread
- Pancakes / maple syrup / Forest Fruits
DAY 4
- Breakfast tray
- Eggs Benedict / Smoked turkey / Hollandaise sauce
- Banana Bread
DAY 5
- Breakfast tray
- Greek omelette
- Vanilla cake
DAY 6
- Breakfast tray
- Avocado toast / poached egg / crispy bacon
- Peanut butter Cookies
DAY 7
- Breakfast tray
- Eggs Kayana / Feta / Kneaded bread
- Crepes with honey / Cinnamon / Chia seeds
-
LUNCH
DAY 2
- ”Almira” salad / tomato /potato chips/feta cream
- Zucchini balls/sour cream / paprika oil
- Beef Stew / mashed potatoes
DAY 3
- Greek salad
- Pie with wild mushrooms / sun-dried tomato / Wild greens / Smoked cheese
- Moussaka
Or
- Deconstructed pastitsio
DAY 4
- Green salad with aged vinegar dressing/fresh herbs
- Feta Bouyiourdi
- Stuffed vegetables
DAY 5
- Dakos / Carob nuts / Capers
- Bruschetta with anchovy marinated / Tomato Jelly / Lemon and olive foam
- Day fish plaki / Seasonal Greens
DAY 6
- Colorful salad with lentils / ”Anthotyro” / Orange fillet
- Syros sausage / Santorini Fava / Confit cherry tomatoes
- Roast pork / Mustard sauce / Baby potatoes
DAY 7
- Tabbouleh salad
- Feta croquette / Tomato jam
- Octopus Orzo
-
DINNER
DAY 1
- Salad with purslane / Xinomyzithra / Tomato / Cucumber
- Mushrooms with wild greens
- Olive oil beans / ”Anthotyro” cream/herbs oil
DAY 2
- Mixed salad / Grilled nectarines / ”Anthotyro”
- Stuffed grape leaves / tahini cream
- Fish of the day saute / puree Finocchio / Lemon and oil cream
DAY 3
- Salad with rocket leaves/baby spinach/escarole/grilled ”Manouri” / Nuts/Dried fruit
- Terrine with mousse from ”Katiki Domokou” / ”Kopanisti” Mykonos / Fresh aromatics
- Ossobucco with orzo Milanese / Wine Sauce
DAY 4
- Caprese salad / Cherry tomatoes / Basil pesto
- Tomato gaspaccio / Basil sorbet
- Pappardelle with sage / Wild mushrooms
DAY 5
- Mixed salad / Seasonal fruit / ”Gylomeni manoura” Sifnos
- Stuffed courgettes
- Zygouri / French fries / ”Xinotyro” Naxos
DAY 6
- Salad With Kale / Walnuts / ”Arseniko” Naxos
- Grilled talagani / Kadaifi / Orange Marmalade / Pistachio
- Balotina chicken / ”Graviera” Syros / Sun Dried Tomato Pesto / carrot puree
DAY 7
- Salad with lettuce / Grapes / Gorgonzola / Crispy prosciutto
- Tartar “Lachanodolmas’
- Tenderloin sauté / Sweet potato puree
-
DESSERTS
- Crème Brule
- Lemon tart
- Deconstructed Millefeuille
- Orange pie / Vanilla ice cream
- Deconstructed ekmek / Sweet rose / Pistachio of Aegina
- Pear tart / ”Anthogalo” ice cream
- Walnut pie / ice cream kaimaki
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