FLO

YACHT TYPE: CATAMARANS

FLO

  • 17,000 / Week
  • 22,000 (High Weekly Price)
  • 17,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 9 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Double
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Description

S/Y FLO is a Lagoon 52 – 2018 built. She is the perfect yacht to enjoy your summer vacation. She has three seating areas (front, aft and flybridge). Her bathing platform is idea for lounging and enjoying cocktails. She has four queen bed cabins all with private facilities. She boosts an array of water toys for fun on the sea. Her chef will prepare your delicious meals. Discover Greece….Go with the Flo!

Specifications

  • Size: 52.00 Ft
  • Beam: 28.3
  • Draft: 4.11
  • Engine: 2 x 80HP Yanmar Generators FISHER PANDA 25KW / 12 KW
  • AC: Full
  • Year Built: 2019
  • Builder: Lagoon
  • Brig tender 50 HP
  • SUP (2)
  • Monoski (1)
  • Water Ski (adults)
  • Inflatable Donuts (2)
  • Wakeboard
  • Snorkeling gear
  • Board games: UNO, backgammon, cards
  • *All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
  • The yacht has 4 double queen size bed cabins all with private bathrooms. Crew of three in separate cabins.
  • Toiletries: shower gel, shampoo, body milk (Chopard)
  • Hairdryers (3)
  • Iron (1)
  • TV 1 x saloon
  • AC in each cabin
  • 4 pillows per bed
  • Saloon 32” LCD TV, TV antenna
  • Blu ray DVD Player
  • Fusion Radio CD/USB player with loudspeakers in saloon, cockpit, flybridge and all cabins
  • Sony Games (Playstation 3)
  • Wi-Fi
  • Printer

Accommodations

Four queen bed cabins all with private bathrooms

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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

Marmalades honey and nutella
Cereal with milk
Cake
Bacon and sausages
Platter of cheese and cold meat
Pancakes
Juice
Avocado toast/omelet/scrambled eggs/fried eggs
Fruit platter

Day 1

Lunch
Tarama: Fish roe emulsified with Greek extra virgin olive oil, served with bread
Beetroot Salad: Sweet Greek beetroots with orange fillets, yogurt, and walnuts
Octopus Orzo: Slow-cooked octopus with orzo, accompanied by a salad of Greek olives, fennel, and sun-dried tomatoes

Crème Brûlée: Creamy custard with a caramelized sugar topping

Dinner
Seabream Carpaccio: Thinly sliced seabream with truffle soy sauce and lemon oil
Watermelon Salad: Watermelon, feta, basil oil, and almond flakes
Pan-Seared Fish: Seabass fillet with fresh broccoli purée, herb sauce, and a fennel-onion salad
Greek Yogurt with Glyko tou Koutaliou: Greek yogurt topped with traditional jarred sweet preserves

Day 2

Lunch
Greek Meatballs: Beef meatballs served with yogurt, paprika sauce, and fresh mint
Greek Salad: Tomatoes, onions, green peppers, feta, capers, and oregano
Moussaka: Layered eggplant with Bolognese, topped with potato foam, graviera cheese, and tomato sauce

 Galaktoboureko: Custard-filled phyllo pastry with syrup

Dinner
Bruschetta: Toasted bread with tomato jam, feta, and fresh basil
Florina Peppers with Burrata: Roasted red peppers served with creamy burrata cheese
Seafood Pasta: Pasta with a medley of fresh seafood

Galatopita with Salted Caramel: Milk pie drizzled with salted caramel

Day 3

Lunch

Prawn Saganaki: Prawns cooked in a rich tomato sauce with feta
Smoked Vegetables: Mixed vegetables with a ginger-garlic and red chili dressing
Chimichurri Rice with Seabass: Seabass fillet with lemon oil, served with chimichurri-seasoned rice

Ravani with Vanilla Ice Cream: Semolina cake soaked in syrup, paired with vanilla ice cream

Dinner
Octopus with Gremolata: Tender octopus with a parsley-lemon topping and tomato relish
Cauliflower Salad: Cauliflower, feta, basil, walnuts, and homemade balsamic vinegar dressing
Marinated Chicken: Herb-marinated chicken with smoked potato purée and chicken jus

Rice Pudding: Creamy rice dessert with a hint of sweetness

Day 4

Lunch
Briam: Oven-baked seasonal vegetables with tomato sauce, topped with yogurt and paprika
Politiki Salad: Pickled vegetable salad
Beef Stew: Slow-cooked beef with a side of aubergine puree

Baklava: Layers of phyllo pastry with nuts and syrup

Dinner
Souvlaki: Grilled chicken or pork gyros or skewrs with Greek pita, tzatziki, fries, and a Greek salad

 Greek Yogurt with Honey and Walnuts: Creamy yogurt drizzled with honey and sprinkled with walnuts

Day 5

Lunch
Tzatziki Spread and Smoked Aubergine Salad: Served with  pita
Dakos Salad: Cretan barley rusk with tomatoes, feta, and olive oil
Lamb with Lemon Potatoes: Slow-cooked lamb with roasted lemony potatoes 

Greek halvah jelly – Halvas Farsalon

Dinner
Small spinach and feta pie with yogurt spread
Zucchini salad with spicy feta pistachio and chilly vinaigrette
Seabass papillote with tomato sauce and rice with sumac


Day 6

Lunch
Dolmadakia: Vine leaves stuffed with rice, dill, and spring onions, served with yogurt and wasabi sauce
Quinoa Salad: Quinoa with onions, fresh herbs, and sun-dried tomatoes
Beef Stew with Trahanas: Beef stew with traditional trahanas pasta and feta

 Orange Pie with Ice Cream: Citrusy cake served with ice cream

Dinner
Sweet Pepper Spread with Marinated Greek Olives: Served with bread
Caprese Salad: Tomatoes, mozzarella, basil, and olive oil
Prawn Pasta: Pasta with prawns in a light sauce 

Day 7

Lunch
Spicy Feta Spread: Creamy feta with a kick of spice, served with bread
Cabbage and Carrot Salad: Fresh and crunchy vegetable salad
Stuffed Seasonal Vegetables: Vegetables filled with rice and baked with potatoes

 Chocolate Mousse: Rich and velvety chocolate dessert

Dinner
Smoked Potatoes: Potatoes with a smoky flavor and herbs
Lettuce Salad: Fresh lettuce with a light dressing
Giouvarlakia in Gyoza: Meatballs wrapped in gyoza, served with avgolemono sauce and dill oil

 

 

 

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