• Guests: 10
  • Cabins: 5
  • Price Range: €15,000 - €21,400


This yacht is based in Greece.

Yacht Description

ALYSSA yacht is a 56.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by Lagoon in 2016. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 4 queen cabins, 1 twin cabin.

The sailboat features 2 X 110 HP Yanmar with straight shaft Electrical Tunnel Bow Thruster at STAR BOARD Generator ONAN GENSET 17,5 Kva 220V/50 2 invertors engines and a generator.


4 queen cabins with private bathroom, 1 twin cabin with bunk beds with private bathroom all cabins with USB sockets. Crew of three in separate cabin
Guests: 10
Maxspeed: 8
Pref Pickup: Athens
Other Pickup: upon request
Draft: 4.9
Cruising Speed: 7
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2016
Turnaround: Athens
Cabins: 5
Queen: 4
Twin: 1
Showers: 5
Basins: 5
Electric Heads: 5
Jacuzzi: No

Flag: Greek
Homeport: Athens
Yacht Permit: 2
Yacht License: 2


BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI


Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Number Dine In: Yes
Water Maker: Yes
Water Capacity: 960 ltr. / 4 tanks
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: No
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Smoking: deck areas only
Crew Smokes: No
Children Ok: Yes
Generator: Yes
Inverter: 2
Voltages: 12/220

Price Details

Price from: €15,000

High season rate: €21,400

2020 Rates

HIGH SEASON (July - August): EURO 21400
MID SEASON (June - Sept): EURO 20100
LOW SEASON:(October - May) EURO 15000

Plus Vat currently at 12% plus expenses APA 20%

Charters for less than a week are only available upon request and the weekly rate is divided by 6


Water Sports

Dinghy Size: T/T OCEAN MASTER 4.20 M
Kayaks 2 Pax: Yes
Dinghy Hp: 50
Dinghy Pax: 6
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Stern/Hydraulic
Water Skis Kids: No
Beach Games: Yes
Snorkel Gear: 10
Wake Board: Yes
Paddleboard: Yes

Other Entertainment

Coffeе machine
Tender Lift hydraulic platform 350 kg
Washer/drayer machine Miele 220V
Microwave oven Miele 220V
Washing machine Miele 220 V/12 sets
Оven and hob Miele 220 V
Fridge and freezer
Electrical toilets TECMA
TV � All cabins and salon
AIR condition - A/C 72000BTU 220 V
Radio Fusion MS- RA 205 + 4 loudspеakers


Crew Information


Captain: Plamen Yordanov Petrov

Captain Plamen Yordanov Petrov
Captain Plamen Y. Petrov has an outstanding and extensive experience on yachts, being a captain on various boats since 2000 and having obtained the ability to manoeuvre the boat through any weather conditions. His solid, yet extremely friendly and entertaining character will make you feel assured and relaxed throughout your journey. He is very motivating and informative, which results with the guests feeling comfortable and able to enjoy their vacation to the maximum. He always keeps the boat in perfect working order, keeping the maintenance on the highest professional level. He coordinates his crew, so that the level of expectancy of a luxurious Yacht regarding efficiency and organization is always fulfilled.
His main attention is devoted to vessel and passengers safety and therefore supervises overall operations of the ship at all times. He is always capable of solving complex problems and adapts easily to changes. The Captain is the ideal “man behind the wheel” on Alyssa, so that the clients can enjoy their journey and live a holiday to be remembered.

Chef Maria Kokou
Maria was born in Greece in 1988. Cooking comes naturally to her as her grand mother had her own tavern and Maria was from a very youndg age working in the summers in the kitchen, something that she loves. She completed her culinary studies in 2016 from Le Monde,.
Her culinary trends combine Greek traditional dishes and sea food with various herbs, mushrooms and truffle, variety of cheeses, mussels, shrimps and good wine. When creating a Menu she specifically adapts the preferences of her guests to each meal, aiming to offer delight and a sense of fulfillment.
Maria is a wonderful chef with an amazing personality, who has a positive attitude towards life and will always create a joyful atmosphere around her with her bright smile. She speaks perfectly English and has an outstandingly lovely character.


Raia is a very professional hostess and an experienced sailor. She has worked on various boats over the past years and has an extremely courteous and charming character, making everybody around her smile. Having worked as a Receptionist in an exclusive Hotel beforehand, the transition to a hostess in 2010 was easy for her and a fulfilment of a dream. She is especially adored by children and the feedbacks from guests are overwhelming.
Raia is very attentive and always full of energy, keeping her discreet distance whenever necessary, and pleasantly communicative when desired. She always acts with a supreme level of professionalism. Raia speaks fluent Greek, English and some Russian



1st Day:



Steamed mussels

Green salad with tender rocca leaves,baby tomato,beatroot, and tzintzer vinegrette.

Kritharoto with shrimps.

Red mullet fried with fresh tomato sauce.


Parfait chocolate.


Rocca parmesana salad with honey dressing.

Beef fillet roasted (steak au poivre).

Jasmine rise.

2nd Day:


Apple pie,(hand made),croissant,eggs posse,fresh fruit, yoghurt ,fresh bread variety basket, butter,honey, jam,milk , fruit juice,coffee,cereals.



Vegetables Blocks (vegetable musaka).

Green salad with Cassious radicchio and cranberry.

Chicken fillet with tahini , cinoa, perres and mushrooms.



Afternoon snacks

Octapus confi ,in olive oil and lemon zest.

Pane shrimps,tomato cucumber.


Green salad with carrot and balsamico sauce.

Scalopini ala limone

3rd Day.


Orange cake ,croissant, fresh bread variety basket, merenta (chocolate hazel nut), honey,jam, scrampled  eggs, yogurt ,nuts ,cereal ,coffee, fruit juice,milk,fresh fruit.



Bruscettes variety (Staffed special roasted bread)

Mediterranean salad.

Tender loin strip staffed with vegetable spaggetti.


Ekmek Kataifi with Kaimaki ice cream.

Afternoon snacks:

Shrimps, calamari, smocked eel with beatroot cream on fresh salad.


Colored salad with lentils finokio,orange slice and manouri (white,tasty greek cheese).

Trachanotto rosemary with Gilt head  fillet.

4th Day:


Pancakes,quacker, muffins with raisins, fried eggs, eggs pose, turkey sausages, fresh brad variety, hazelnut chocolate, jam, butter/peanut butter, yogurt, musli, fruit juice, milk, coffee.



Spring rolls staffed with shrimp and vegetables.

Rocini salad with colored baby tomatoes and orange sauce.

Taliatelles with mushroom and Brezaola.



Afternoon snacks:

Tunna salad on bred slice. Smocked salmon with Philadelphia cheese ,brik and caper.


Meat /vegetable balls with various creams, pies and fresh vegetables.

5th Day:


Tsoureki(holiday bread) ,crepe, omelet, cereals, fresh bread variety, jam,butter,cheese, turkey , fresh fruit, juice,milk,coffee.


Vegetable millefeuille, green salad with fig  and white cheese.

Lamp carre with dry nuts crust and red wine sauce ,potatoes baby garnish.


Panacotta with  lavender  aroma,in strawberry sauce and almond crample.

Afternoon snacks:

Variety of special cheese and deli meats (salami).


Sushi plate variety of: (Hokkai Maki, Philadelphia Maki, Nigiri, Sashimi)

6th Day


Croissant, toast, fresh bread basket, pose eggs, scrambled  eggs in fresh tomato  sauce, cereals,yogurt,jam, butter, fresh fruit, juice.


Kinoa salad with rocca parmesana and dry nuts.

Salmon with cauliflower/beatroot puree.



Afternoon snacks:

Crab legs, black tarama, botargo ,bread sticks/vegetables.


Tabule salad

Turkey chest filet with mushrooms, carrot puree with red wine sauce.


7th Day


Cake, doughnuts,fresh fruit, yogurt, cereals, benedict eggs, fresh bread basket, jam, honey, juices, coffee.



Stuffed mushrooms ala Provensal.

Greek village salad , barley rusks and feta cheese.

Beef filet with nioki potatoes and porto sauce.

Afternoon desserts;

Tortillas plates.


Shi drum garnished with vegetable ratatui and  fava beans cream.

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