NOVA

  • Guests: 8
  • Cabins: 4
  • Price Range: €17,000 - €25,200

Base

This yacht is based in Greece.

Yacht Description

NOVA yacht is a 62.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by Lagoon in 2011. A refit was done in 2020. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 2 queen cabins, 1 twin cabin.

The sailboat features ENGINES: 2x New Yanmar 2x 170HP GENERATORS: 1 ONAN X 19 KWA 1 FISHER PANDA X 18 KWA engines and a generator.


Accommodation

Up to 8 guests, in one master cabin, two double and one with upper & lower bunks.
Tube: Yes
Guests: 8
Maxspeed: 10.5
Pref Pickup: Athens
Other Pickup: upon request
Draft: 5,10
Cruising Speed: 9 - 10
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2011
Cabins: 4
King: 1
Queen: 2
Twin: 1
Showers: 5
Basins: 5
Heads: 5
Electric Heads: 5
Jacuzzi: No

Flag: Greek
Yacht Permit: 2
Yacht License: 2

Features

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

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Books: 20
Crew Pets: No
Number Dine In: yes
Water Maker: yes
Water Capacity: 960lit
Ice Maker: Yes
Number Of Dvds: 20
Number Of Cds: 20
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: yes
Inverter: yes
Voltages: 24V & 220 V

Price Details

Price from: €17,000

High season rate: €25,200

July/August : 25200 EUR per week
June/September: 20000 EUR per week
Low Season: 17000 EUR per week
Plus : Applicable VAT at the time of charter, currently 12% and expenses
Special Owner's policy for less than a week charters and delivery/redelivery charges
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer

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


Layout

Water Sports

Dinghy Size: Rib 4,70 m
Kayaks 1 Pax: Yes
Dinghy Hp: 60Hp
Floating Mats: Yes
Dinghy Pax: 5
Swim Platform: yes
Water Skis Adult: Yes
Boarding Ladder: Stern hydraulic
Water Skis Kids: Yes
Kneeboard: Yes
Snorkel Gear: Yes
Wake Board: Yes

Other Entertainment

Inverter, 2 generators
2 Watermakers
Full air conditioning
Raymarine electronic navigation system + Radar + AIS anticollision system
Internet / Wifi / Iridium satellite phone
Galley: dish washer, oven, microwave oven, double door side by side fridge – freezer 500 l (132 US Gal) with ice maker
Ice maker and electrical grill in cockpit, fridge on flydeck
Construction in infused FRP + balsa core with polyester and high quality anti-osmotic resins
Carbon canoe boom – Aluminum mast
Electrical winches and mooring capstans – Harken deck gear
2 helm stations on flybridge
Hydraulic gangplank on port transom – Hydraulic platform for dinghy
Teak deck on aft cockpit and flybridge
1 transom shower (hot/cold) on each transom
Icemaker


Crew

Crew Information

Captain

Chef

Hostess

Captain: Costas Hiotis

Captain Costas Chiotis

Costas is one of the most experienced sailing yachts skippers in Greece. He was born on the island of Hydra. He is married and has two daughters. Started sailing at the age of 13 and is a professional skipper since 1989, on 50 to 65 feet mono-hulls and catamarans. He has sailed more than 200.000 nautical miles, and has been the Captain of Nova since she was launched in 2011.Costas has all the training and experience to sail you safely in order to relax and enjoy a wonderful cruise! Costas knows the Greek islands and coasts like nobody else: idyllic remote bays, good fishing spots, nice harbours and their best restaurants and bars, interesting sites to visit, etc. Costas has a relaxed and outgoing personality, and adapts easily to new people. On board he is warm and discreet at the same time. His hobbies include sailing, scuba diving, fishing, water skiing, cooking, and models making. He speaks fluent Greek, English and Italian.

Captain class b diploma from Greek merchant marine academy of Aspropyrgos
Officer in charge of a navigational watch
Master of yachts of less than 500 GT
RYA ocean yacht master UP TO 200 GT
Power boat certificate
Holder of Greek seaman’s book
RO/RO passenger (a-v/1, a-v/2, a-v/3)
SSO diploma (ship security officer)
CSO diploma (company security officer)
Risk assessment & risk management
General operator diploma – GMDSS / Inmarsat/ ECDIS
Offshore personal survival training course by USAF
Small craft radar certificate
First aid certificate
Fire-fighting certificate
RYA diesel engine maintenance
CYA race management
Certificate in incident investigation
Certificate in chartering & brokering
PADI diving open water license
Lifeguard – rescue certificate
Seminars in yachting for crew members
Extensive yacht maintenance experience

Chef Sotiris (Takis) Bembedelis

Sotiris is a professional Chef. He graduated in 2004 from the Private Institute of Vocational Training “LE MONDE”in Athens, with specialization in culinary arts. He also holds a degree in tourism management from the Public Technological Educational Institution of Athens. Since 2004 Sotiris has worked as a chef or as the head-chef for various luxury hotels in Athens and on the islands, for Agnanti, the best restaurant on Skopelos island, and on Nova since 2017. His delicious and inspired Mediterranean cuisine will contribute to making your cruise onboard Nova unforgettable ! Calm, easy going and hard working, with a very good sense of humor, Sotiris speaks fluent Greek and English, and has good notions of French and German. His hobbies include Playing football 5×5, traveling, beer brewing, and wine making. He is married and the father of two little girls.

Diploma from Private Institute of Vocational Training “LE MONDE”in Athens, specialization in culinary arts
Degree in tourism management from the Public Technological Educational Institution of Athens.
Numerous trainings and seminars and notably:
‘Sushi’ By Nick Politakos, Chef in Kinjo Japanese Restaurant.
‘Restaurant Desserts’ by Thodoris Moisidis Chef Patissier in Varoulco restaurant (One Michelin Star)
‘Modern Patisserie’ by Raul Martinez (LA Boqueria, Barcelona).
‘Molecular Gastronomy’ by Chef Alexandros Charalampopoulos author of the award-winning book ‘Senses’.

Hostess Konstantina Belsi

Konstantina worked in different areas before she started sailing, and was notably a Greek dance teacher. Konstantina has been the hostess onboard Nova since 2012.
She is a charming, energetic and clever young lady. Her strong empathy and attention to others help create a relaxed and well-being atmosphere onboard. When it comes to setting up the table, Konstantina is an artist, who will make your meals a pleasure for the eyes as well. She speaks fluent Greek and English, and holds the Greek speed boat and sailing boat licenses, and the medical first aid certificate from the European Red Cross. Konstantina is also an excellent masseuse, trained in Swedish and Thai massage, and aromatherapy.

MCA (STCW 95) Basic crew training
Diploma of offshore sailing up to 20m from Hellenic Yacht Fed
Holder of license for power boat up to 20m.
RO/RO passenger A/V1
Holder of Greek seaman’s logbook
Fire-fighting certificate
MCA Proficiency in Medical First Aid Aboard Ship.
Massage training: Swedish with essential oil, Thai, Chair (face)
Training in personal make up
Seminars in yachting for crew members


Menu

BREAKFAST CHOICES


Coffee, Milk, Tea, Herbal Tea, Fleshly Squeezed Orange Juice, Smoothies, Cold Cheese and Meat Platter, Egg Selection, Cereals, Greek Yoghurt, Local Honey, Handmade Marmalades, Seasonal Fruit Selection, Pancakes, Crepes, Waffles, Greek Style Cheese Pie.


LUNCH CHOICES


Starter: Mini Cheese Pies with Roasted Pine Nuts and Spearmint


Salad: Green Salad with Smoked Salmon, Cucumber and a Yoghurt and Dill Sauce


Main Course: Tomatoes and Bell Peppers Stuffed with Vegetables, Rice and Fresh Herbs.


Dessert: Ice Cream Selection


 


Starter: Halved Avocado Topped with King Prawns and Marie Rose Sauce


Salad: Cretan Salad Topped with Caper Leaves Served in a Rye Rusk Basket


Main Course: Fresh Cuttlefish Cooked with Spinach, Leeks, Fennel and Dill


Dessert: Greek Yoghurt Topped with Traditional Candied Fruits


 


Starter: Grilled Octopus with Sea Fennel Leaves served on Fava


Salad: Mixed Leaves Salad with Grilled Chicken, Mango and Cashews


Main Course: King Prawns Cooked in Fresh Tomato Sauce Topped with Feta Cheese Crumbles


Dessert: Traditional Fritters with Honey and Sesame Seeds.


 


Starter: Chicken Gyros with Mini Pitta Bread


Salad: Greek Salad with Extra Virgin Olive Oil


Main Course: Marinated Pork Skewer with Potato Wedges and Tzatziki Sauce


Dessert: Semolina Cake with Almond and Cranberries


 


Starter: Zucchini Fritters with Spring Onions and Herbs with Yoghurt and Sumak


Salad: Caprese Salad with di Buffala Mozzarella and Basil Oil


Main Course: Greek Style Lasagna with Beef Minced Meat and Béchamel Sauce


Dessert: Ice Cream Selection


 


Starter: Spinach and Fennel Pie


Salad: Tomato, Avocado and Feta Cheese Napoleon


Main Course: Grilled Squid with Saffron Risotto


Dessert: Greek Yoghurt Topped with Traditional Candied Fruits


 


Starter: Sea Urchin Eggs served in its Shell with Extra Virgin Olive Oil and Lemon


Salad: Tuna Salad with Baby Vegetables and Citrus Fruit Vinaigrette


Main Course: Linguini Pasta Topped with Botarga Flakes


Dessert: Orange Pie with Mastic Ice Cream


 


DINNER CHOICES


 


Salad: Roasted Mediterranean Vegetables


Main Course: Decoupage of Whole Fresh Fish


Dessert: Chocolate Brownies with Vanilla Bean Ice Cream


 


Salad: Roquette and Mixed Green Leaves Salad served in a Parmesan Nest


Main Course: Black Angus Beef Tagliatta with Purple Potato Mash and a Red Wine with Black Garlic Reduction


Dessert: Panacotta with Mastic Aroma and a Lemon, Saffron and Pink Peppercorns Sauce


 


Starter: King Crab with Avocado Puree and Tomato Coulis


Main Course: Monkfish with Grilled Artichokes on a Bed of Green Peas and Carrots Fricassee


Dessert: Chocolate Sponge Cake with passion Fruit Cremeux and Passion Fruit Foam


 


Starter: Gazpacho Soup Topped with Prawn in Panko Breadcrumbs


Main Course: Local Fillet of Beef with Fondant Potato, Asparagus Wrapped in Prosciutto and a Red Wine and Porcini Mushrooms Sauce


Dessert: Basil and White Chocolate Cremeux with Olive Oil Biscuit and Lemon Sorbet


 


Salad: Panzarella Salad with Chicken Smoked with Green Tea


Main Course: Pan Seared Fillet of Sea Bass with Celeriac Remoulade, Carrot Puree and Salsify                   Tagliatelle  


Dessert: Chocolate Soufflé with Vanilla Bean Ice Cream


 


Salad: Greek Salad


Main Course: Lobster or Jumbo Prawn Black Tagliolini Pasta


Dessert: Crème Brulee Infused with Tonka Bean Aroma


 


Starter: Pitta Bread with Tzatziki


Salad: Mixed Green Salad with Beetroot


Main Course: BBQ on Board


Dessert: Angel’s Hair Filled with Semolina Cream, Cinnamon Foam and Citrus Fruit Syrup


 


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