MADININA

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YACHT TYPE: CATAMARANS

MADININA

  • 15,000 / Week
  • 19,000 (High Weekly Price)
  • 15,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 10 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 52.00 Ft
  • Beam: 23.80
  • Draft: 4.11
  • Engine: ENGINES 2 x 80 HP (Yanmar 4JH80) ONAN GENSET 17,5Kva 1500rpm 220V / 50Hz + COCOON + MONITORING
  • AC: Full
  • Year Built: 2021
  • Builder: Lagoon
  • HYDRAULIC BATHING PLATFORM
  • Shower gel, shampoo, hand soap
  • washing machine/ dryer
  • 4 pillows for each bed
  • Wi-Fi
  • Laptop
  • Printer

Accommodations

1 MASTER SUITE, 1 VIP CABIN, 2 QUEEN BED GUEST CABINS, ALL WITH PRIVATE BATHROOMS.
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.

A LA CARTE MENU

 

BREAKFAST BUFFET

 

Savory

 

Wheat and White bread

Toasted bread with avocado and katiki cheese

Scrambled Eggs, Boiled eggs, omelet Cheese platter

graviera - kefalotiri    kasseri - feta - anthotyro - manouri

 

Meat platter

prosciutto - salami - apaki - syncline - loutza Croissants

 

 Sweet

Fruit platter

melon - watermelon - peaches - apples - cherries etc.

Yogurt

fresh fruit - sour cherry jam - honey and nuts - granola

Croissants

hazelnut praline  - jam

 

STARTERS

Cold tomato soup

Cold almond soup

Green gazpacho

Fish roe salad with saffron and Chios mastic

Spicy cheese dip

Grilled talagani cheese with orange jam

Baked feta with spicy tomato sauce

Grilled peppers stuffed with cheese

Phyllo rolls with katiki, sun-dried tomatoes, and basil

Savory  panna cotta with smoked salmon and herbs

with tomato, basil pesto / xinomizithra, zucchini

Figs with prosciutto in kadaifi

Pleurotus with mustard and rosemary

Eggplant salad from Mount Athos Cucumbers stuffed with tzatziki Parsley sauce with bread

Fava with caramelized onions and capers

LUNCH

Greek ratatouille

seasonal vegetables - herbs - feta

Risotto with spinach and fennel spinach - fennel - dill - leek

stuffed vegetables

tomatoes - peppers - potatoes - rice - feta cheese

Zucchini and potatoes with mizithra cheese zucchini slices - potato slices - mizithra from Crete - mint

 

Green beans with rosemary and katiki sauce green beans - potatoes - tomato - katiki

Baked okra

okra - sun-dried tomatoes - onion - feta

 

Sardines stuffed and wrapped in vine leaves sardines - tomato - garlic - vine leaves

 

Tamarix with marinated anchovies and tomato vinaigrette tamarix greens - anchovies - tomato - garlic

 

Anchovies in the oven with fennel, olives, and capers anchovies - fennel - tomato-onion - olives - capers

 

DINNER

Dolmades

vine leaves - rice - greek herbs

 

Artichokes with peas

artichokes- peas- vegetable mirepoix- herbs

Pasticcio

ground beef and pork - pasta - tomato - bechamel

Mousaka

ground beef - eggplants - zucchini - besamel

 

Veal with lemon sauce and zucchini veal - lemon - zucchini - mint - parsley

 

Braised veal with eggplants

veal - eggplant - tomato sauce - basil - spices

 

Sea bass with olives and tomatoes

sea bass - tomato - sun-dried tomato - spinach - olives

 

Octopus stew

octopus - pearl onions - red wine - thyme

 

Fish soup

scorpion - camper - weever - white wine - celery - tomato

DESSERTS

chocolate granita

mastic - lemon cream with roasted almonds kataifi with ice cream and sour cherry jam Chocolate salami with biscuits and nuts Pineapple mousse with mint

 

 

 

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