• Guests: 10
  • Cabins: 5
  • Price Range: €35,000 - €41,500


This yacht is based in Greece.

Yacht Description

WHITE CAPS yacht is a 67.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by Lagoon in 2021. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 4 double cabins, 1 twin cabin.

and a generator.


Accommodates up to 10 guests in 4 Double cabins and 1 twin (That can be converted to Double)
Tube: Yes
Guests: 10
Maxspeed: 14
Draft: 5.1
Cruising Speed: 10
Helipad: No
Ac: Full
Ac Night: No
Built: 2021
Cabins: 5
Double: 4
Twin: 1
Showers: 5
Heads: 5
Electric Heads: 5
Jacuzzi: No

Homeport: Athens
Yacht Permit: 1
Yacht License: 1


BBQ: 0
AC: Full
Generator: YES
Internet: Onboard WIFI
Cruising Speed: 10
Max Speed: 14


Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: Inq
Books: YES
Crew Pets: No
Water Capacity: 1000 L
Ice Maker: Yes
Board Games: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: YES
Inverter: YES

Price Details

Price from: €35,000

High season rate: €41,500

Summer 2022 weekly rates:

High Season (July - August): euro 41.500 per week plus expenses (VAT12% & APA 25%)
Mid-Season (June - September): euro 37.000 per week plus expenses (VAT12% & APA 25%)
Low Season (rest months): euro 35.000 per week plus expenses (VAT12% & APA 25%)


Water Sports

Dinghy Size: APEX 443
Kayaks 1 Pax: 1
Dinghy Hp: 60HP
Swim Platform: Yes
Water Skis Adult: Yes
Water Skis Kids: Yes
Kneeboard: Yes
Snorkel Gear: Yes
Wake Board: Yes
Paddleboard: Yes


Crew Information

Captain: Christos Loukatos

Captain- Christos Loukatos

Captain Christos was born in 1984. Since day one, he had a special connection with the sea.He participated in several sailing races in his spare time and he has also operated as a FIV sailing instructor in Italy. He also holds a motor yacht license, and life guard certificate. Professionalism and graciousness are his main characteristics and he will make sure that you have what you need throughout your vacation. His calm and alongside cheerful character will make anyone feel comfortable around him. In his free time he enjoys to hike, listening to music and cooking. Captain Christos is fluent in Greek, English and Italian.

Chef-Sotiris Sotirai

Chef Sotiris was born in 1983.He is characterized by a very positive and can-do attitude. He developed a passion for cooking from a very young age. In 2012, he graduated from the culinary school of Le Monde and since then he has completed a series of seminars on all cuisines. He loves travelling and after working a series of years in some of the finest restaurants and hotels in Athens and in Santorini, he decided to get on board yachts and combine his love of travelling and cooking. Although her inspirations are from multiple cultures and she can deliver a variety of different dietary requirements, he adores Mediterranean cuisine. Sotiris speaks Greek, English and French and aims to please and go above and beyond in order for his guests to have the most enjoyable culinary experience whilst on board.

Deckhand/Steward- Simon Naets-
Simon was born and raised in Belgium. From a very young age he was very passionate and creative with practical tasks and he had a love for the sea. He studied Sociology and Psychology, however he then followed his true passion and did a bachelor’s degree on Maritime Engineering.Over the last years he has been on several yachts, covering a lot of nautical miles and keeping all yachts he’s been on board on a pristine condition.

Simon will do the extra mile to make the guest feel like their home on board White Caps. He absolutely loves watersports and has STCW basic safety training, a medical certificate ENG as well as a Powerboat level 2. On board White caps, he feels like his home as she is a yacht he knows very well as he’s been on board of it from the day she got out of the shipyard.





Cold Cuts – Cheeses

Eggs of your preference


Butter croissants



Hazelnut praline

Coffee – Tea

Fresh juice

American breakfast selections

English breakfast selections

First day


Osobouko with roast sauce, mushrooms and linguine pasta


Salad Traditional greek rusk salad (dakos) withavocado mousse and tomato frames

Appetizer Sea bass tartar

Main Dish Sautéed grouper fillet with smoked eggplant puree

Dessert Banana caramel cream tart with whipped   cream

Second Day


Crayfish with barley


Salad Black beluga lentils, with Brussels sprouts and herbs

Appetizer Smoked salmon rolls with arugula and    Philadelphia crème

Main Dish Beef cheeks with pappardelle’s pasta 

Dessert Mille feuille vanilla cream with blueberries

Third Day


Briam in the oven with edamame brans and gratin feta


Salad Tomato salad with basil oil and greek galotyri

Appetizer Spring rolls feta with tomato jam

Main Dish Lamb sous vide with Thessaloniki’s couscous 

Desert Orange pie with vanilla ice cream

Forth day


Roast chicken with gratin potatoes


Salad Caprese salad mille feuille

Appetizer Caramelized octopus with Santorini fava

Main Dish Linguine pasta with cuttlefish ink a la vongole

Dessert Chocolate Pie

Fifth day


Braised veal with vegetable puree


Salad Mixed beets with basil oil and fresh mint

Appetizer Vegetable fish soup with lemon foam

Main Dish Mackerel fillet with hot potato salad and lemon oil sauce

Dessert Lemon cream with dark biscuit soil

Sixth day


Traditional giouvetsi milk veal in the hull


Salad Mixed green salad with beef fillets and soy   sauce

Appetizer Grilled vegetables with talagani cheese and  balsamic cream

Main Dish French cut ribs on the grill with sweet potatopuree

Desert Sweet profiterole with vanilla ice cream

Seventh day


Handmade burgers with aromatic rice


Salad Pasta salad with herbs and prosciutto

Appetizer Schinoussa’s fava with smoked eel

Main Dish Thrahanoto with turmeric, wild greens and  seafood 

Desert Chocolate mousse trilogy

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