MADININA

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YACHT TYPE: CATAMARANS

MADININA

  • 16,000 / Week
  • 21,000 (High Weekly Price)
  • 16,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 9 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Description

MADININA is a newly built Lagoon 52F which combines noble and luxurious materials, with soft shades for a harmonious interior. Continuous horizontal and fluent lines give the interior open and generous spaces. Continuity between exterior and interior life with a slender exterior design for a boat with a strong character. With all the action happening on a big flybridge, one flight upstairs from the passenger cockpit and far above the water. Sporting a hydraulic swimming platform allows guests to enjoy cocktail literally on the sea. MADININA layout is perfect for guests desiring large cabin space. She has one master cabin, one VIP cabin and two queen bed guest cabins. Perfect for 4 couples or a family. It is time to discover the Greek islands on board MADININA.

Specifications

  • Size: 52.00 Ft
  • Beam: 23.80
  • Draft: 9.2
  • Engine: ENGINES 2 x 80 HP (Yanmar 4JH80) ONAN GENSET 17,5Kva 1500rpm 220V / 50Hz + COCOON + MONITORING WATERMAKER 280L/H (74USGal/H)
  • AC: Full
  • Year Built: 2021
  • Builder: Lagoon
  • T/T Highfield 390 sport with 60 hp
  • SUP (2)
  • Sea Scooter (2)
  • Kayak 2 seated (1)
  • Wakeboard (1)
  • Fishing gear (1)
  • Towable 2 seated (1)
  • Snorkeling gear (10)
  • Hydraulic bathing platform
  • All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
  • Hairdryers
  • Ice Maker
  • Pillows for each bed (4)
  • Shower gel, shampoo, hand soap (Le Petit Masrseillais)
  • Wi-Fi
  • Printer & laptop

Accommodations

One master cabin, One VIP cabin and two queen guest cabins all with private facilities
ALL CABINS ARE AIR – CONDITIONED
CREW IN SEPERATE CABINS

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MADININA 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.

Welcome
Sourdough bread with greek traditional dips.
tzatziki, tirokafteri (spicy feta spread), fava (dip with split beans dip and
caramelized onions), melitzanosalata (smoked eggplant dip with herbs),
olive oil, paste of olives.


Day 1


Lunch
Appetizer
Stuffed tomatoes with groats, tomato dressing, herbs, goat cheese sauce.
Main
Catch of the day ‘papillote’ with roasted vegetables and beurre noisette.
Dessert
Seasonal fruit with chantilly and tonka.


Dinner
Appetizer
Greek ‘xoriatiki’ salad.
Main
‘Pastitsio’
(pasta with ragu and bechamel sauce).
Dessert
Mille-feuille with halva mousse and raspberry sauce.


Day 2


Breakfast
Eggs ‘Kagianas’ (scrambled eggs with tomato and feta cheese),
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice..


Lunch
Appetizer
Green salad with fig, caramelized manouri (greek cheese), walnuts and
balsamic dressing.
Main
Chicken leg in the oven with lemon and potatoes with rosemary and garlic.
Dessert
Tart with seasonal fruits, creme anglaise.


Dinner
Appetizer
Fried polenta with anchovies, confit cherry tomatoes and red pepper
pesto.
Main
Hünkar Beğendi
(slow-cooked veal with smoked eggplant purée, couscous with
pomegranate)
Dessert
Chocolate log with almonds and strawberry sauce..


Day 3


Breakfast
Avocado toast with poached egg,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.


Lunch
Appetizer
Lentil salad with caramelized onions, herbs and cherry tomatoes.
Main
Orzo risotto with mushrooms, truffle and parmesan chips.
Dessert
Rice pudding with mango sauce.


Dinner
Appetizer
Mussels with chili, lime and white wine
Main
Sea bass filet ‘plaki’
(in the oven with tomato sauce and capers).
Dessert
Baklava with pistachios.


Day 4


Breakfast
Toasted sourdough bread with garlic, olive oil, oregano and tomato,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.


Lunch
Appetizer
Quinoa salad with crispy kale, shrimp and miso dressing
Main
Octopus with vinegar, green split beans, and pickled chili.
Dessert
Burnt cheesecake with a peach, basil, and pink pepper sauce.


Dinner
Appetizer
Green beans with halloumi and a black sesame and tahini spread.
Main
Ribeye with sage butter and lemon blite salad.
Dessert
Sticky toffee pudding with caramelized rum banana.


Day 5


Breakfast
Fried eggs with za’atar spice,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.


Lunch
Appetizer
Bruschetta with mushroom cream, truffle and rocket.
Bruschetta caprese (mozzarela, tomato and basil pesto).
Main
Tagliatelle alle vongole.
(Pasta with clams)
Dessert
Tiramisu.


Dinner
Appetizer
‘Saganaki’ (crispy melted cheese) with spicy tomato jam.
Main
‘Soutzoukakia’
(minced meat in tomato sauce with rice pilaf).
Dessert
‘Ravani’
(syrup cake with citrus fruit chantilly).


Day 6


Breakfast
Eggs shakshuka (with tomato sauce and spices),
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.


Lunch
Appetizer
Grouper ceviche with leche de tigre, cilantro oil and pickled chili.
Main
Catch of the day served with a fennel, green apple, jalapeno salad and
lemon sauce
Dessert
Chili chocolate mousse.


Dinner
Appetizer
Roasted cabbage with gorgonzola cream and hazelnut
Main
‘Moussaka’
(eggplant, potato, minced meat and bechamel sauce).
Dessert
Bougatsa
(Vanilla cream pastry, served with cinnamon ice cream).


Day 7


Breakfast
Pancakes with toppings of your choice,
bread, jam, yogurt, cereal, cheese, cold cuts, fresh juice.


Lunch
Appetizer
‘Batzina’
(zucchini and feta pie, served with a yogurt and herbs dip).
Main
‘Frikase’
(slow-cooked pork with lemon, lettuce and blites).
Dessert
‘Loukoumades’
(greek donuts served with chocolate or honey and almonds).


Dinner
Appetizer
‘Spetzofai’
(sausage with peppers, onions, paprika,tomato sauce and feta mousse).
Main
Chicken or pork ‘souvlaki’, pita bread with tzatziki, onions and french fries.
Dessert
Chocolate syrup cake with vanilla ice cream

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