Home | Yachts | VALIUM 67



  • 35,000 / Week
  • 48,000 (High Weekly Price)
  • 35,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 14 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 4 Double
  • 1 Twin
  • 5 Showers
  • Children-Friendly
  • Air Conditioning

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  • Size: 66.00 Ft
  • Beam: 32.11
  • Draft: 3.9
  • AC: Full
  • Year Built: 2023
  • Builder: Lagoon
  • Sea Scooter (x2)
  • Standup Paddle boards (x2)
  • Wakeboard (adults)
  • Water ski (2x adults and 1x children)
  • Monoski
  • Snorkie Talkie (x2)
  • Fishing Equipment
  • Snorkeling equipment
  • Tubes – Towable inflatable
  • Inflatable Platform
  • Floating Sofa
  • Netflix, Wine Chiller.


Accommodates up to 10 Guests in 4 Double & 1 twin convertible to double, all air-conditioned with en-suite facilities,

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VALIUM 67 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.


  • Freshly brewed coffee/tea
  • Selection of fresh juice and detox smoothies
  • Homemade traditional bread with honey, marmalade, butter
  • Homemade pies
  • Greek yogurt and fruits
  • Muffins, cake, and soft cookies
  • Fresh milk with homemade granola



  • Shrimps and Salicornia in bisque glaze
  • Sea bream Ceviche, citrus filet, aromatic oil, ouzo marinade
  • Salmon tartar with citrus truffle sauce
  • Traditional feta “Ravasaki”
  • Gavros marinatos on ladenia bread with tarama mousse
  • Beef, shrimp, salmon tostados
  • Smoked yellowtail tataki with wasabi sauce



  • Dakos salad with capers, samphire and Katiki
  • Crab salad with mango and cucumber
  • Greek summer quinoa
  • Greek seasonal “Chorta” salad
  • Mixed baby leaves with jalapeno dressing
  • Green bean salad with “Ladolemono” dressing
  • Greek beetroot salad



  • Seabass fillet, leek, and celery Frikase, “Avgolemono” foam
  • Rabbit Stifado with herb crust, caramelized shallots stifado demi-glace, celeriac puree
  • Smoked Iberic pork with sweet potato puree and rum sauce
  • Lasagna with seafood ragout
  • Grilled lobster with pesto and butter beetroot foam, basil oil
  • Shrimp and squid “Aburi” tarama mousse, rock samphire
  • Rib-eye tepanyaki, cauliflower velouté, traditional bread, aromatic oil



  • Portokalopita
  • Yogurt cream with traditional “Glyko tou koutaliou”
  • Chocolate brownie with milk chocolate mousse
  • Fresh fruit salad
  • Selection of homemade sorbet
  • Cremeux yuzu with feullitine bits
  • Caramel cheesecake

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