Luxury catamaran LADY RINA

Availability

Luxury catamaran LADY RINA, built in 1987 is anchored in the Greece. It has 6 cabins, can accommodate 12 people.

Crewed Yacht Charter

A bordo di questa imbarcazione lo skipper è obbligatorio ed è responsabile della navigazione, della sicurezza e della conduzione dell'imbarcazione.

Summer Cruising Areas Greece

Winter Cruising Areas Greece

Marina Athens, Greece

W Base Port Athens, Greece

Prefered Pickup Athens, Greece

Boat Type Luxury catamaran

Flag Greek

Shipyard Baglietto

Boat name LADY RINA

Year 1987

Refit 2022

Length 36.00 m (120.00 Ft)

Width 7.60 m

Draft 1.85 m

Engine Engines: 2 x 2380 MTU Fuel consumption: 650lt/Hr Generators: 2 x 45kw Mitsubishi (New 2022) & 1 x 25kw Onan

Crusing speed 17.5

Max speed 22

Boat ID 6100

Cabins 6

Twin(s) 2

Showers 6

DETAILED PRICING VIEW- CLOSE

Charter rates in 2024 (from January 1st 2024):
High season (15th June- 15th September): 48.900€ per week + VAT 12% + APA 45%
Low season (All other months): 43.335€ per week + VAT 12% + APA 45%

VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.

CREW INFO VIEW- CLOSE

Marinos Ritsoudis

Captain

Born in: 1985
Nation: Greek
Speaking Languages: Greek, English, German,

CAPTAIN – Marinos Ritsoudis
Captain Marinos Ritsoudis is a highly experienced Master Mariner with over 20 years in the yachting industry and 9 years of prior service in the Hellenic Navy. He holds an Unlimited Master's License and has successfully captained a wide range of private and charter vessels up to 45m, delivering exceptional guest experiences across the Mediterranean, Atlantic, and international waters.
Known for his hands-on leadership and guest-centric approach, Captain Ritsoudis excels in crew development, concierge services, refit management, and project coordination. He has consistently earned outstanding feedback from high-profile clients and charter agencies. With a background in naval operations, engineering, and electronic systems, he offers technical expertise alongside impeccable hospitality.
He speaks Greek and English.

CHIEF ENGINEER - Dimitrios Skotadis
Dimitrios is an experienced Able Seaman (AB) with service aboard Champion Jet and Ro-Ro passenger vessels. A graduate of Cosmos Naval Maritime High School, he combines solid maritime training with hands-on knowledge in navigation, ship operations, and passenger safety. He holds certifications including AB, SSO (Ship Security Officer), Proficiency in Rescue Boats, and Basic Training. Dimitrios is a disciplined, responsible, and hard-working seafarer with a background in special forces military service. Passionate about the sea, he brings strong teamwork, adaptability, and a positive attitude to every assignment. Additional experience includes water sports handling (Jet Ski, Tender – family business).

CHEF - Dimitrios Bamplekis
Chef Dimitrios is a highly skilled and adaptable Private Yacht Chef with solid culinary training and hands-on experience in both high-end restaurants and private yachting. A graduate of Le Monde Institute of Hotel and Tourism Studies, he has held key kitchen roles in prestigious establishments such as Delta Restaurant and Varoulko Seaside, and has served as a private chef aboard luxury yachts. Dimitrios brings a strong foundation in food safety, menu development, and team leadership, with expertise in both hot and cold kitchen operations. His background also includes large-scale catering experience and participation in advanced culinary seminars with renowned chefs.

STEWARDESS - Richel Pagunsan
Richel is a motivated and detail-oriented Housekeeping Stewardess with a solid background in hospitality and high-end restaurant service. TESDA-certified in Hospitality Management (NC II), she is skilled in room preparation, bed-making, table setting, and guest service. Known for her strong attention to detail, cleanliness standards, and dedication to customer satisfaction. Currently seeking to transition into the yachting industry, aiming to deliver exceptional onboard service and maintain a pristine and welcoming environment for guests.

STEWARDESS – Maria-Eleni Panteli
Maria-Eleni was born in 1999 in Athens, Greece. She holds a degree in Tourism & Hospitality Management. She has also attended Public Relations & Customer Service Training Seminars and Wine Seminars. Before joining the yachting industry, Maria-Eleni worked in high-end restaurants in Santorini. This is her fourth year onboard M/Y LADY RINA. She displays a high level of attention to detail and organization which are essential attributes for her role. She speaks Greek, English and German.

DECKHAND/SAILOR – Simeon Bourmas
Simeon is an experienced deck sailor with solid training and hands-on knowledge of maritime operations. He holds the required seafaring licenses and certificates, and has served on various vessels, contributing to navigation support, mooring operations, vessel maintenance, and safety drills.
He is known for his discipline, teamwork, and reliability at sea, and is seeking new opportunities to continue his maritime career in a structured and safety-focused crew environment.

https://www.bebluesailing.com/Salon sofa (refit 2022)

https://www.bebluesailing.com/Dining area

https://www.bebluesailing.com/Double cabin I

MENU INFO VIEW- CLOSE

BREAKFAST

Greek cheese & meat platter

Bread variety

Scrambled eggs

Omelette

Homemade Greek pies

Homemade jams & pastries

Pancakes

Greek yogurt with honey & fresh fruits

Variety of cereals

Fresh juices

1st DAY

LUNCH

Fresh fish with herbs and Greek 'fava' ('Fava'is a dish made with yellow split peas pureed)
Sushi dolma! Marinated sardines in ricevinegar, cucumber, lemon-dill mayonnaise,sushi rice, grape leaves and fleur de sel
Mediterranean salad

DINNER

Greek traditional pasta beef casserole ('Giouvetsi')
Roasted vegetable medley
Fresh fruits with yogurt mousse

2nd DAY

LUNCH

Stuffed Vegetables ('Gemista' is a Greekstyle risotto with in-season vegetables)
Tzatziki dip
Spicy feta mousse dip
Authentic Greek salad ('Choriatiki')

DINNER

Rib-eye steak with caramelized onions
Quinoa salad
Apple ice-cream with biscuits andcaramel syrup

3rd DAY

LUNCH

Authentic Greek moussaka
Green salad with caramelized nuts,citrus fruits and manouri cheese

DINNER

Mushroom risotto
Prosciutto & melon salad with
balsamic vinaigrette
Tiramisu

4th DAY

LUNCH

Pancetta BBQ
Grilled vegetables
Greek saganaki cheese

DINNER

Sea bass en papillote
Crispy shrimps in kataifi crust
Flamed with squids' ink, salad octopus
Mille-feuille with ice cream

5th DAY

LUNCH

Greek souvlaki kebabs
Roast potato and rosemary
Grilled zucchini salad

DINNER

Stifàdo slow cooked beef tempúra, kokkàrionions purée with tomato sauce, red wineand mushrooms sauté
Caprese salad
White chocolate raspberry cheesecake

6th DAY

LUNCH

Spaghetti carbonara
Caesar salad with boiled chicken and kale

DINNER

Saint Jacques ceviche "a la polita", with peas, carrots,sweet and sour lime-mint vinaigrette
Baby arugula salad with Parmesan
Red wine poached pear filled with vanilla ice-cream

7th DAY

LUNCH

Grilled chicken with spicy marinade
Feta stuffed sweet potatoes
Beetroot salad

DINNER

Grilled mackerel
Balsamic lentil salad
Tomato tartar
Banoffee moelleux

DETAILS VIEW- CLOSE

Location Details: The yacht is based in Athens, Greece

Accommodation: 1 Double cabin with queen size bed (1.60 x 2.10) (convertible to two single beds)

1 Double cabin with queen size bed (1.90 x 2.00)

2 Twin cabins with two single beds (0.90 x 1.90) (each convertible to a queen size bed) and a pullman berth each

2 Single cabins with a single bed each (0.80 x 1.90) and a pullman berth each (Twin cabin I on the left: 1.88 x 0.78, Twin cabin II on the right: 1.98 x 0.78)

All cabins with en-suite facilities

Other Entertainment: New gym equipment: treadmill & rowing machine (upon request)

Other Toys: Tender Commodore Prestige 5.3m with 130hp Yamaha engine (8 pax)

2 x Sea Doo Spark Jet Skis (2019 models)

2 x Adult Water Skis

2 x Children Water Skis

2 x Kayaks

2 x Towable Tubes (2-rider & 1-rider)

1 x Towable Sofa (4 pax)

1 x Water Carpet (6 kids & 4 adults)

1 x SUP

Fishing & Snorkeling equipment

Dive Info: Rsvp dining

Generator: 2 x 45 kw, 1 x 25 kw Onan

Ice Maker: Yes

Bimini: Yes

Dinghy: Commodore Prestige 5.3m

Dinghy Pax: 8

Dinghy HP: 130hp Yamaha engine

Helipad: No

Jacuzzi: Yes

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

Salon Stereo: Yes

Sat TV: Yes

Board Games: Yes

Special Diets: Inq

Kosher: Inq

Gay Charters: Inq

Nude Charters: Inq

Hair Dryer: Yes

Guest Smoke: in deck areas

Guest Pet: No

Children Allowed: Yes

Adult Water Skis: Yes

Kids Water Skis: Yes

Jet Skis: 2

Wave Run: Yes

Stand Up Paddle: Yes

Gear Snorkel: Yes

Tube: 2

1 Man Kayak: 2

Sea Bob: No

Sea Scooter: No

Fishing Gear: Yes

Float Mats: 1

Swim Platform: Yes

Scuba Onboard: Yacht offers Rendezvous Diving only

Compressor: Not Onboard

Questions & Answers

How does the charter contract work?

The contract is signed directly between the Owner and the Charterer, with the support of the broker. It is usually based on the international MYBA contract model, designed to ensure clear and balanced protection for both parties.
There is also the figure of the Stakeholder, responsible for safely holding the funds until the end of the charter.

What is included in the charter fee?

The base rate includes the rental of the yacht, the use of all onboard equipment, the presence of the crew, and the related insurance coverage.
Operational expenses such as fuel, provisioning, marina fees, beverages, and additional activities are not included and are managed through the APA (Advance Provisioning Allowance).

The exact list of what is included or excluded will be confirmed when selecting the yacht.

What is the APA and how does it work?

The APA (Advance Provisioning Allowance) is an advance fund, usually equal to 25–35% of the charter fee, allocated to cover operational expenses such as fuel, provisioning, marina fees, paid activities, beverages, and the guests’ personalized requests.

At the end of the cruise, the Captain provides a detailed breakdown of all expenditures. Any unused amount is refunded to the client, while any overages are settled directly upon closing the charter.

What are the payment terms?

Upon signing the contract, a payment of 50% of the total amount is required.
The balance — including APA, taxes, and any additional charges — is typically due around five weeks before embarkation (depending on the owner).
Payments are made via bank transfer, which is the standard method in the luxury charter industry.

Can I cancel a booking?

Yes, cancellations are possible, but the contractual terms apply.
In general, if the client decides to withdraw, the Owner retains the deposits already paid.

If the yacht is rebooked for the same period, the Owner refunds the amount recovered, minus the applicable commissions.

Every cancellation request is handled with full transparency.
Further details on the applicable policies are available upon direct request.

How can I choose the yacht that best suits my needs?

The choice depends primarily on the type of experience you wish to enjoy:

Motor yacht for maximum comfort, excellent stability, and fast transfers.
Sailing yacht for an authentic, quiet experience rooted in traditional navigation.
Catamaran for generous spaces, superior stability, and enhanced privacy.

BeBlue evaluates the destination, number of guests, personal preferences, and budget to select the most suitable option for you.

How far in advance should I book?

For peak season (Mediterranean: June–September; Caribbean: December–April), it is advisable to book several months in advance to secure the best available options.
We can also handle last-minute requests, depending on availability and licensing requirements.

Is it possible to personalise menus, preferences, and activities?

Absolutely. Before departure, you will receive a Preference Sheet where you can indicate your tastes, dietary needs, allergies, beverage preferences, and the activities you wish to enjoy.
The Chef and the Captain will use this information to create a fully customised experience for you.

How many guests can be accommodated on board?

Most yachts can host 6 to 12 guests, depending on their interior layout.
Some superyachts over 80 metres, compliant with international certifications, can accommodate up to 36 guests.

Will I have Internet access during the charter?

Most yachts offer Wi-Fi on board, provided through mobile networks or satellite systems. The quality and speed of the connection may vary depending on the cruising area and the technology installed.

Is tipping the crew expected?

Tipping is not mandatory, but it is a well-established custom to show appreciation for the crew’s service.
International guidelines suggest an amount equal to 10–15% of the base charter fee as a reference.

Why rely on BeBlue?

BeBlue specialises in yacht vacations and, as fully licensed maritime brokers and tour operators, guarantees:

access to the entire global fleet
full transparency on costs
contractual and logistical support
personalised management of preferences and unexpected situations
high standards of safety and protection

It is the simplest, safest, and most efficient way to enjoy a top-level charter experience.

Can I request dedicated assistance for my charter?

Every charter is unique. To receive a tailored selection of yachts, a clear quotation, and personalised support in planning your trip, we invite you to contact us directly.
Our team will guide you with care through every stage of the experience.

Note: The information provided is for informational purposes only and should be confirmed before booking by a BeBlue agent.

LUXURY CATAMARAN | LADY RINA