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  • 19,600 / Week
  • 27,300 (High Weekly Price)
  • 19,600 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 10.5 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 King
  • 2 Queen
  • 1 Twin
  • 5 Showers
  • Children-Friendly
  • Air Conditioning

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Nova, a stylish Lagoon 620 catamaran, early 2011 launch. Available from May 2011 in Greece for charters with dedicated crew.


  • Size: 62.00 Ft
  • Beam: 32,10
  • Draft: 5,10
  • Engine: ENGINES: 2x New Yanmar 2x 170HP GENERATORS: 1 ONAN X 19 KWA 1 FISHER PANDA X 18 KWA
  • AC: Full
  • Year Built: 2011
  • Builder: Lagoon
  • 4,70m dinghy with 60hp outboard Yamaha engine, Snorklling equipment, Fishing rods, Kayak-Tube, Water skiing (adults & kids), Paddle board, Wake board, Floating mats, Knee board
  • Refit 2020
  • New Engines 2x New Yanmar 2x 170HP
  • New Quantum Sails Genoa (the main sails was changed 3 years ago).
  • Light grey hull membrane, and new colour for Nova logo
  • Replacement of guard lines inox lines
  • New ice maker
  • New bathing towels
  • New plates
  • New flydeck mattresses, new tender cover, replacement of all deck pockets, new outside grey screens for saloon windows
  • New fender socks
  • New flydeck furniture
  • New curtains in saloon, cabins and galley
  • New microwave oven, new hood
  • Replacement of bow thrusters
  • Replacement of the fabric bed heads with leather bed heads
  • Inverter, 2 generators
  • 2 Watermakers
  • Full air conditioning
  • Raymarine electronic navigation system + Radar + AIS anticollision system
  • Internet / Wifi / Iridium satellite phone
  • Galley: dish washer, oven, microwave oven, double door side by side fridge – freezer 500 l (132 US Gal) with ice maker
  • Ice maker and electrical grill in cockpit, fridge on flydeck
  • Construction in infused FRP + balsa core with polyester and high quality anti-osmotic resins
  • Carbon canoe boom – Aluminum mast
  • Electrical winches and mooring capstans – Harken deck gear
  • 2 helm stations on flybridge
  • Hydraulic gangplank on port transom – Hydraulic platform for dinghy
  • Teak deck on aft cockpit and flybridge
  • 1 transom shower (hot/cold) on each transom
  • Icemaker
  • TV/DVD home cinema in saloon, TV/DVD & audio system in guest cabins, BOSE indoor audio system, Outdoor audio system, Generator, Inverter, 220V power sockets, Water maker, Full A/C, Wi-Fi internet access onboard.


Up to 8 guests, in one master cabin, two double and one with upper & lower bunks.

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NOVA 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.


Coffee, Milk, Tea, Herbal Tea, Fleshly Squeezed Orange Juice, Smoothies, Cold Cheese and Meat Platter, Egg Selection, Cereals, Greek Yoghurt, Local Honey, Handmade Marmalades, Seasonal Fruit Selection, Pancakes, Crepes, Waffles, Greek Style Cheese Pie.


Starter: Mini Cheese Pies with Roasted Pine Nuts and Spearmint

Salad: Green Salad with Smoked Salmon, Cucumber and a Yoghurt and Dill Sauce

Main Course: Tomatoes and Bell Peppers Stuffed with Vegetables, Rice and Fresh Herbs.

Dessert: Ice Cream Selection


Starter: Halved Avocado Topped with King Prawns and Marie Rose Sauce

Salad: Cretan Salad Topped with Caper Leaves Served in a Rye Rusk Basket

Main Course: Fresh Cuttlefish Cooked with Spinach, Leeks, Fennel and Dill

Dessert: Greek Yoghurt Topped with Traditional Candied Fruits


Starter: Grilled Octopus with Sea Fennel Leaves served on Fava

Salad: Mixed Leaves Salad with Grilled Chicken, Mango and Cashews

Main Course: King Prawns Cooked in Fresh Tomato Sauce Topped with Feta Cheese Crumbles

Dessert: Traditional Fritters with Honey and Sesame Seeds.


Starter: Chicken Gyros with Mini Pitta Bread

Salad: Greek Salad with Extra Virgin Olive Oil

Main Course: Marinated Pork Skewer with Potato Wedges and Tzatziki Sauce

Dessert: Semolina Cake with Almond and Cranberries


Starter: Zucchini Fritters with Spring Onions and Herbs with Yoghurt and Sumak

Salad: Caprese Salad with di Buffala Mozzarella and Basil Oil

Main Course: Greek Style Lasagna with Beef Minced Meat and Béchamel Sauce

Dessert: Ice Cream Selection


Starter: Spinach and Fennel Pie

Salad: Tomato, Avocado and Feta Cheese Napoleon

Main Course: Grilled Squid with Saffron Risotto

Dessert: Greek Yoghurt Topped with Traditional Candied Fruits


Starter: Sea Urchin Eggs served in its Shell with Extra Virgin Olive Oil and Lemon

Salad: Tuna Salad with Baby Vegetables and Citrus Fruit Vinaigrette

Main Course: Linguini Pasta Topped with Botarga Flakes

Dessert: Orange Pie with Mastic Ice Cream




Salad: Roasted Mediterranean Vegetables

Main Course: Decoupage of Whole Fresh Fish

Dessert: Chocolate Brownies with Vanilla Bean Ice Cream


Salad: Roquette and Mixed Green Leaves Salad served in a Parmesan Nest

Main Course: Black Angus Beef Tagliatta with Purple Potato Mash and a Red Wine with Black Garlic Reduction

Dessert: Panacotta with Mastic Aroma and a Lemon, Saffron and Pink Peppercorns Sauce


Starter: King Crab with Avocado Puree and Tomato Coulis

Main Course: Monkfish with Grilled Artichokes on a Bed of Green Peas and Carrots Fricassee

Dessert: Chocolate Sponge Cake with passion Fruit Cremeux and Passion Fruit Foam


Starter: Gazpacho Soup Topped with Prawn in Panko Breadcrumbs

Main Course: Local Fillet of Beef with Fondant Potato, Asparagus Wrapped in Prosciutto and a Red Wine and Porcini Mushrooms Sauce

Dessert: Basil and White Chocolate Cremeux with Olive Oil Biscuit and Lemon Sorbet


Salad: Panzarella Salad with Chicken Smoked with Green Tea

Main Course: Pan Seared Fillet of Sea Bass with Celeriac Remoulade, Carrot Puree and Salsify                   Tagliatelle  

Dessert: Chocolate Soufflé with Vanilla Bean Ice Cream


Salad: Greek Salad

Main Course: Lobster or Jumbo Prawn Black Tagliolini Pasta

Dessert: Crème Brulee Infused with Tonka Bean Aroma


Starter: Pitta Bread with Tzatziki

Salad: Mixed Green Salad with Beetroot

Main Course: BBQ on Board

Dessert: Angel’s Hair Filled with Semolina Cream, Cinnamon Foam and Citrus Fruit Syrup


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