LULU

  • Guests: 8
  • Cabins: 4
  • Price Range: €22,000 - €31,500

Base

This yacht is based in Greece.

Yacht Description

LULU yacht is a 54.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by Lagoon in 2025. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The sailboat features 2 x 110 HP Yanmar Onan 19.5 KvA engines and a generator.


Accommodation

1 Master cabin with queen sized bed (1,70m x 2 m)

3 queen sized cabins (1,60 x 2 m)

All with private facilities.
Tube: Yes
Guests: 8
Maxspeed: 9
Draft: 5.1
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2025
Turnaround: 24 hours
Cabins: 4
Queen: 4
Showers: 4
Basins: 4
Electric Heads: 4
Jacuzzi: No

Flag: GREEK
Homeport: Ionian
Yacht Permit: 2
Yacht License: 2

Features

BBQ: No
AC: Full
Generator: Yes
Internet: Onboard WIFI
Cruising Speed: 8
Max Speed: 9

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Nude: Inq
Books: Yes
Crew Pets: No
Camcorder: No
Number Dine In: Yes
Water Maker: YES
Water Capacity: 960L
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: No
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Number Of Port Hatches: Yes
Smoking: Outside of the yacht
Crew Smokes: Inq
Children Ok: Yes
Generator: Yes
Inverter: Yes
Hammock: No
Windscoops: No

Price Details

Price from: €22,000

High season rate: €31,500

Rates
High Season Rate (July & August): 31,500 EUR / Week + VAT + 25% APA
Mid Season Rate (June & September): 26,500 EUR / Week + VAT + 25% APA
Low Season Rate (Rest months): 22,000 EUR / Week + VAT + 25% APA
VAT 12%

Charters for less than a week are only available upon request and the weekly rate is divided by 6.
Other ports upon request and might be subject to relocation fee + 12% VAT, depending on home port/last port of call.


Layout

Water Sports

Dinghy Size: Highfield Tender 4,20m
Kayaks 1 Pax: No
Kayaks 2 Pax: Yes
Dinghy Hp: 70 HP
Floating Mats: Yes
Dinghy Pax: 6
Swim Platform: Hydraulic aft bathing platform
Water Skis Adult: Yes
Boarding Ladder: Hydraulic gangway
Water Skis Kids: Yes
Sailing Dinghy: No
Jet Skis: No
Beach Games: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: No
Scurfer: No
Underwater Video: No
Wake Board: 2
Paddleboard: 2

Other Entertainment

1 Master cabin with queen sized bed (1,70m x 2 m)
3 queen sized cabins (1,60 x 2 m), all with private facilities

Hydraulic Swimming platform,
AC in every cabin,
10 sqm lounge in the fly bridge,
Shade in the front and back,
Water filtration system,
Teak deck,
Bimini hard top,

4 Hairdryers,
Shampoo, Conditioner, Shower Gel, Body Lotion (Molton Brown),

Laundry services provided (light laundry),
Board games: UNO, cards, backgammon,
4 zone Fusion Soundsystem
Gym equipment: Elastic bands
Outdoor cinema on the flybridge


Crew

Crew Information

Captain

Chef

Captain: Dimitris Daglis

Captain: Dimitris Daglis

Captain Dimitris Daglis brings a passion for sports, nature, and the sea to every voyage aboard Lulu. He began sailing in 2014 and earned his open-sea license in 2018, quickly advancing into a professional career. Since then, he has captained weekly charters across Greece and completed numerous delivery passages from France to Athens, along with speedboat and sailing-yacht transfers throughout the Aegean and Ionian seas. An active sailor in competitive settings, he has participated in renowned Greek races, including the Rally Hydra and Aegean Rally. Dimitris’s favourite part of charter life is sharing the beauty of his homeland, guiding guests to hidden coves, crystal-clear waters, and unique spots that reveal the magic of Greece. Known for his calm presence, strong seamanship, and genuine warmth, he ensures a safe, relaxed, and memorable experience for everyone on board. Off the water, his adventurous spirit continues through a variety of outdoor interests: he is a drone pilot, ski instructor, world traveler, fisherman, mountain biker, hiker, and basketball enthusiast. He speaks Greek and English.

Chef: Sakis Kyriakidis

Sakis is a dedicated and highly motivated professional joining Lulu as Chef. With strong expertise in customer service, time management, and trend awareness, he consistently delivers high standards in both guest satisfaction and operational efficiency. Known for his proactive approach to problem-solving, he excels at developing effective solutions and adapting to the dynamic demands of life on board. An excellent communicator with a warm and professional demeanor, Sakis builds positive relationships with guests and crew alike while consistently exceeding expectations. Fluent in both English and Greek, he brings a combination of culinary passion, professionalism, and hospitality-focused service to ensure an exceptional onboard experience.


Stew: Petros Roumeliotis

Petros is a hospitality professional with over ten years of experience in customer service, team leadership, and guest relations in international retail and hospitality environments in London. He brings strong communication skills, attention to detail, and a consistent focus on delivering high-quality guest experiences. He is skilled in anticipating guest needs, providing personalized service, and maintaining a professional and welcoming atmosphere onboard. Organized and adaptable, Petros performs well in dynamic environments where flexibility and efficiency are essential. He has gained yachting experience in the Greek Islands, working on charter yachts where he supported guest service, fine dining setup, provisioning, and daily onboard operations. He is confident in handling varied responsibilities while ensuring smooth service throughout the charter. Fluent in English and Greek, Petros communicates easily with international guests and crew, contributing to clear coordination and a seamless onboard experience. He is passionate about hospitality and the sea and looks forward to delivering memorable charter experiences with the S/Y Lulu team.


Menu

Lulu’s Menu


 


BREAKFAST EXPERIENCE


 


Fresh Juices & Signature Beverages


Freshly Squeezed Orange Juice


Detox Juices


 


Bakery & Morning Bakes


Handcrafted Focaccia


Butter Croissants


Homemade Cookies


Daily Cakes


Greek Pies (Spanakopita, “Tyropita”, Zucchini Pie)


Koulouri Thessaloniki’s


Pancakes | Maple Syrup


Savory


Smoked Salmon | Baby Gem | Lemon


Avocado Toast | Sourdough | Cherry Tomatoes | Spinach


Greek Cheese Selection


Premium Cold Cuts


 


 


Eggs – Organic & Free Range


Boiled Eggs | Focaccia | Avocado | Spinach


Fried Eggs | Truffle Flakes


Scrambled Eggs | Katiki Domokos | Prosciutto


Omelet | Naxos Gruyère | Cretan “Apaki”


“Kagianas” (Tomato | Feta | Sausage)


Poached Eggs | Spinach | Hollandaise


Huevos Rancheros


Potato Frittata


 


∙ DAY 1 ∙


 


LUNCH


Whole fresh sea bass, grilled shrimp, steamed mussels, smoked mackerel, tzatziki, beetroot salad, “bouyiourdi” baked feta with tomatoes and peppers, stuffed vine leaves “dolmadakia”, grilled octopus, and traditional Greek village salad.


 


DINNER


Red mullet fillet sautéed with fresh herbs, celeriac purée, grilled asparagus, lemon sauce gel, and a green salad with citrus dressing


 


 


∙ DAY 2 ∙


 


LUNCH


Beef fillet cooked to your preference, baby potatoes with fresh Greek herbs, demi-glace sauce, and Dakos salad.


 


DINNER


Fresh salmon fillet with grilled vegetables and orange sauce.


Salad with dried fruits and balsamic dressing.


 


 


∙ DAY 3 ∙


 


LUNCH


Pastitsio


Greek salad, and grilled mushrooms with halloumi cheese.


DINNER


Sea bream fillet, sweet potato, baby carrots, tarragon sauce, scallop ceviche with grapes and soy sauce, and Caprese salad.


 


 


∙ DAY 4 ∙


 


LUNCH


Lobster pasta, arugula salad with forest berries, grilled “Mastelo” cheese from Chios, and fig jam dressing.


 


DINNER


Sea bass fillet with sautéed peas and asparagus, caramelized peach, sea bass carpaccio, and Mediterranean salad.


 


 


∙ DAY 5 ∙


 


LUNCH


Greek moussaka, feta cheese with sesame and honey, and Greek salad.


 


 


DINNER


Grilled lamb chops, eggplant purée, grape molasses sauce, and green salad with caramelized figs and nuts.


 


 


 


∙ DAY 6 ∙


 


LUNCH


Beef orzotto with ginger and lime, beef carpaccio, and arugula salad.


 


DINNER


Rib-eye steak with compound butter, sautéed asparagus and baby carrots, served with coleslaw.


 


 


 


∙ DAY 7 ∙


 


LUNCH


Sea bream fillet with baby vegetables, spicy orange sauce, feta mousse, fresh salad with arugula and spinach, caramelized whiskey figs and hazelnuts, and tuna sashimi.


DINNER


Tuna fillet with fresh sautéed fruits and seasonal vegetables, refreshing red lentil salad, and tuna ceviche.


 


 


DESSERTS


Cheesecake Dream Caramel Mille-feuille Tiramisu


Thessaloniki Panorama Triangles (traditional custard pastries) Lemon Mousse


Banoffee Pie


 


 


 


**Menus are fully customized based on guest preferences and seasonal ingredients.


 


 


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