FLO

YACHT TYPE: CATAMARANS

FLO

  • 14,000 / Week
  • 18,000 (High Weekly Price)
  • 14,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 9 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 4 Queen
  • 1 Twin
  • 5 Showers
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 52.00 Ft
  • Beam: 28.2
  • Draft: 4.9
  • AC: Full
  • Year Built: 2018
  • Builder: Lagoon
  • Saloon 32” LCD TV, TV antenna, Blu ray DVD Player, Fusion Radio CD/USB player with loudspeakers in saloon, Cockpit, flybridge and all cabins, Wi-Fi internet, Sony Games, Laptop PC

Accommodations

four queen bed cabins all with private bathrooms plus an additional twin cabin with up and down bunks

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FLO Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

BREAKFAST
*Coffees 
*Tea
*Fresh fruit juice
*Milk, whole and lactose free
*Fruit salad with yogurt, honey and various nuts
*Different types of cereals 
*Fresh made breads and cakes 
*Honey and  fresh made jams 
*Pancakes
*All types of eggs 
*Spinach souffle 
*Handmade donuts with honey, pralina
*Compound butters 
 
DAY 1
 
LUNCH 
*Caprese salad
*Cheese Gaddafi with fresh made tomato jam
*Beef carpaccio with baby rocket & parmesan peels 
*Risotto wild mushrooms (optionally truffle mushrooms) 
*Tiramisu 
DINNER
*Tomato salad with critama
*Meet balls with tomato sauce, yogurt & coriander
*Pita bread
 
DAY 2
 
LUNCH
*waldorf salad
*Fried artichoke with kourkuti
*Calf talita chimichurri with puree Peruvian potato 
DINNER
*Vegetable strudel
*Small bread rolls with chicken 
 
DAY 3
 
LUNCH 
'' TRADIONAL DAY WITH THE TRADIONAL WAY'' ( all dishes In the center of the table) 
*Greek salad 
*Fried zucchini with tzatziki 
*Octopus with fava
*Fried potatoes 
*Mix fried seafood 
*Scallops with wine and ouzo
*Sardine on the grill 
*Sea bream in the oven 
*Baklava
DINNER
*Gazpacho tomato with small cubes feta (cold soupe) 
*Spinach pie
 
DAY 4
 
LUNCH
*Mesclum salad, peppers, cheese Xanthis, apples balsamic cream
*Pleurotus mushrooms with balsamic pearls 
*Spaghetti with chicken filets, sun-dried tomato, capres, parmesan & baby spinach, baby rocket
*New York cheesecake 
DINNER
*Platter with types of cheese, jams, types of cold cuts,  sausages, bred sticks & bread
*Platter with fresh fruits 
 
 
DAY 5
 
LUNCH
*Quinoa taboo salad 
*Avocado with crayfish & orange fillet
*Fresh Smoked fillet gravlax with tagliatelle from cucumber
*Lemon tart 
DINNER
*Vegetable paia
*Feta in crust with honey & melasa 
 
DAY 6
 
LUNCH
*beans biaz salad 
*Hallomi napoleon 
*Handmade oricchiette with tomato sauce & basil
*Brownies with vanilla ice-cream 
DINNER
*Bruschetta (lots of kind) 
*Potatoes jacket light
 
Day 7
 
LUNCH
*Beetroot salad with fresh valerian, garlic yogurt & hazel
*Shrimps with panko & citrus dip
*Black rice with pesto & sevice lavender
*Pavlova with sweet gazpacho from forest fruits 
*Grilled asparagus with gruyere 
*Burger from Porto Bello with fuentre turkey

 

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