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Luxury Charter

LUXURY CATAMARAN | VALIUM62

NEA PERAMOS ATHENS, GREECE

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Luxury catamaran VALIUM62, built in 2018 is anchored in the Greece. It has 5 cabins, can accommodate 10 people.

Crewed Yacht Charter
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 Nea Peramos Athens, Greece
W Base Port Nea Peramos Athens, Greece
Prefered Pickup Athens, Greece
Boat Type Luxury catamaran
Flag GREEK
Shipyard Lagoon
Boat name VALIUM62
Year 2018
Length 18.00 m (62.00 Ft)
Width 32'10'' m
Draft 5'1'' m
Engine Engines 2 x 150 hp Generators 1 x 27.7 Kva & 1 X 11 Kva
Crusing speed 9
Max speed 10
Boat ID 5927
Cabins 5
Showers 5
Electric Heads 5

DETAILED PRICING VIEW- CLOSE


Summer 2025 Weekly Rates
High Season (July - August): euro 31.000 per week plus expenses (VAT 6,5% & APA 25%)
Mid-Season (June - September): euro 27.000 per week plus expenses (VAT 6,5% & APA 25%)
Low Season (rest months): euro 21.000 per week plus expenses (VAT 6,5% & APA 25%)

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.

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

Tasos Tziatas
Captain

Born in: 1999
Nation: Greek
Speaking Languages: English (fluent), Greek (native)

Savvina Maria Makarouna
Chef

Born in: 2000
Nation: Greek

Captain - Tasos Tziatas

Tasos has been sailing in Aegean with a professional ethos and a warm, international perspective shaped by life across three unique regions—South Africa, Thessaloniki, and the also Dodecanese.
He is dedicated to extraordinary crafting experiences on board, driven by a passion for the sea and a commitment to ensure exceptional service and seamless adventures for his guests.
Passionate and devoted sailing is more than a profession for him, it’s a way of life that inspires him to go beyond expectations, delivering memorable journeys that celebrate the beauty of the open sea and the rich traditions of each destination.
He is deeply committed to respecting local customs, maritime heritage, and the marine environment, while understanding the importance of privacy and comfort on board.
Tasos will make sure you will have a memorable vacation experience that will be treasured for a lifetime.


Certificates:
RYA YachtMaster Offshore Sailing
RYA GMDSS VHF Short Range Certificate
First Aid Course
Mechatronics at IEK Delta, Thessaloniki
International Baccalaureate (IB) Diploma
American High School Diploma
Offshore Skipper License
Greek Motorboat License 100gt
ENG1 Certificate
STCW Basic Safety Training
GMDSS GOC



Chef - Savvina Maria Makarouna

Savvina was born in Kalymnos in 2000 and raised in Thessaloniki, a Greek city renowned for its rich culinary culture.
From a young age, she developed a passion for cooking and refined her skills at Omiros Culinary School, eventually becoming a professional chef.
Early in her career, she worked at high-end restaurants across Greece, exploring and blending regional flavors.
Three years ago, Savvina transitioned into the yachting industry, an exciting move that allowed her to combine her love of both food and the sea.
Her culinary specialty is Mediterranean cuisine, with a particular focus on Greek gastronomy.


Deck/Steward - George Axiotis

George was born in 1997. His experience on private yachts, which excusively offered private cruises, has taught him the importance of adapting to the customer's needs while consistently providing the highest level of service. Additionally his experience aboard yachts, which offered exclusive cruises, has shown him the significance of being attentive to the client and working seamlessly with the team. This dyanamic has allowed him to acquire new skills and continuously evolve, ensuring a unique experience on every cruise.

https://www.bebluesailing.com/

MENU INFO VIEW- CLOSE


DAY 1


Welcome


Tartlets stuffed with cheese and pastrami


Tempura shrimp with orange jam


Pastrami veal


Mortadella with pistachio


Louza Tinos


Dried fruit


 


Snacks


Tortillas with grilled chicken / Avocado / tomato / Iceberg / Red pepper pesto


Or


Cheese plate / San Michalis Syros / Aged Anthotyro / ''Ladotiri'' Andros / touloumotyri Naxos / ''Graviera'' Tinos / ''Niotiko'' Ios / Crackers made of unleavened sourdough


 


Dinner


Salad with purslane / Xinomyzithra / Tomato / Cucumber


Mushrooms with wild greens


Olive oil beans / ''Anthotyro'' cream/herbs oil


Crème Brule


 


DAY 2


Breakfast


Breakfast tray (jams, honey, yoghurt, etc.)


Scrambled eggs / kneaded bread / Katiki Domokos / rocket


Vanilla Cookies


 


Lunch


''Almira'' salad / tomato /potato chips/feta cream


Zucchini balls/sour cream / paprika oil


Beef Stew / mashed potatoes


 


Dinner


Mixed salad / Grilled nectarines / ''Anthotyro''


Stuffed grape leaves / tahini cream


Fish of the day saute / puree Finocchio / Lemon and oil cream


Lemon tart


 


DAY 3


Breakfast


Breakfast tray


Fried eggs / bacon / ''Tsalafouti'' / toasted bread


Pancakes / maple syrup / Forest Fruits


 


Lunch


Greek salad


Pie with wild mushrooms / sun-dried tomato / Wild greens / Smoked cheese


Moussaka


Or


Deconstructed pastitsio


 


Dinner


Salad with rocket leaves/baby spinach/escarole/grilled ''Manouri'' / Nuts/Dried fruit


Terrine with mousse from ''Katiki Domokou'' / ''Kopanisti'' Mykonos / Fresh aromatics


Ossobucco with orzo Milanese / Wine Sauce


Deconstructed Millefeuille




DAY 4


Breakfast


Breakfast tray


Eggs Benedict / Smoked turkey / Hollandaise sauce


Banana Bread


 


Lunch


Green salad with aged vinegar dressing/fresh herbs


Feta Bouyiourdi


Stuffed vegetables


 


Dinner


Caprese salad / Cherry tomatoes / Basil pesto


Tomato gaspaccio / Basil sorbet


Pappardelle with sage / Wild mushrooms


Orange pie / Vanilla ice cream


 


DAY 5


Breakfast


Breakfast tray


Greek omelette


Vanilla cake


 


Lunch


Dakos / Carob nuts / Capers


Bruschetta with anchovy marinated / Tomato Jelly / Lemon and olive foam


Day fish plaki / Seasonal Greens


 


Dinner


Mixed salad / Seasonal fruit / ''Gylomeni manoura'' Sifnos


Stuffed courgettes


Zygouri / French fries / ''Xinotyro'' Naxos


Deconstructed ekmek / Sweet rose / Pistachio of Aegina


 


DAY 6


Breakfast


Breakfast tray


Avocado toast / poached egg / crispy bacon


Peanut butter Cookies


 


Lunch


Colorful salad with lentils / ''Anthotyro'' / Orange fillet


Syros sausage / Santorini Fava / Confit cherry tomatoes


Roast pork / Mustard sauce / Baby potatoes


 


Dinner


Salad With Kale / Walnuts / ''Arseniko'' Naxos


Grilled talagani / Kadaifi / Orange Marmalade / Pistachio


Balotina chicken / ''Graviera'' Syros / Sun Dried Tomato Pesto / carrot puree


Pear tart / ''Anthogalo'' ice cream


 


DAY 7


Breakfast


Breakfast tray


Eggs Kayana / Feta / Kneaded bread


Crepes with honey / Cinnamon / Chia seeds


 


Lunch


Tabbouleh salad


Feta croquette / Tomato jam


Octopus Orzo


 


Dinner


Salad with lettuce / Grapes / Gorgonzola / Crispy prosciutto


Tartar "Lachanodolmas’


Tenderloin sauté / Sweet potato puree


Walnut pie / ice cream kaimaki


VALIUM62 VALIUM62 VALIUM62 VALIUM62 VALIUM62 VALIUM62 VALIUM62 VALIUM62 VALIUM62

DETAILS VIEW- CLOSE

Location Details: Greece / Mediterranean

Accommodation: Accommodates up to 10 guests in 5 double cabins all en-suite.

Other Entertainment: Netflix, DVD player, Wine Chiller

Other Toys: Seabob (x2)

Standup Paddle boards (x2)

Kayak

Wakeboard (adults)

Water ski (adults and children)

Fishing Equipment

Snorkelling equipment

Tubes – Towable inflatable

Communicate: Wifi Internet access

Generator: YES

Inverter: Yes

Water Maker: YES

Ice Maker: Yes

Bimini: Yes

Dinghy: 4.20 m

Dinghy Pax: 6

Dinghy HP: 60

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: No

Ipod: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Inq

Kosher: Inq

BBQ: No

Gay Charters: Yes

Nude Charters: Inq

Hair Dryer: Yes

Children Allowed: Yes

Adult Water Skis: Yes

Kids Water Skis: Yes

Jet Skis: No

Knee Board: Yes

Stand Up Paddle: Yes

Wind Surf: No

Gear Snorkel: Yes

Tube: Yes

Wake Board: Yes

1 Man Kayak: No

2 Man Kayak: Yes

Sea Bob: Yes

Sea Scooter: No

Fishing Gear: Yes

Num Fish Rods: 2

Float Mats: No

Swim Platform: YES

Boarding Ladder: YES

Scuba Onboard: Yacht offers Rendezvous Diving only

Games Beach: Yes

Under Water Cam: No

Under Water Video: No

Compressor: Not Onboard

YACHT LAYOUT VIEW- CLOSE

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.

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