MADININA Yacht Description
Offered by DMA Yachting, the majestic charter yacht MADININA is a 52 ft sailing catamaran. The primary distinction of MADININA are her most appealing features and alfresco dining areas. MADININA spends the season in Antarctica. She was constructed by the famous yacht builder Lagoon in 2021. The ingenious yacht layout features 4 cozy cabins and easily accommodates up to 8 guests.
MADININA is offered primarily as a sailing catamaran. The central space of the yacht is the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and that's where most of the meals are served. The modern cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins offer designer mattrace beds and feature ensuite bathrooms. Multiple portholes connect you with the outside world.
The sailboat features ENGINES 2 x 80 HP (Yanmar 4JH80) ONAN GENSET 17,5Kva 1500rpm 220V / 50Hz + COCOON + MONITORING engines and a generator.
Accommodation
1 MASTER SUITE, 1 VIP CABIN, 2 QUEEN BED GUEST CABINS, ALL WITH PRIVATE BATHROOMS.ALL CABINS ARE AIR - CONDITIONED
CREW IN SEPERATE CABINS
What is the cabin arrangement of MADININA?
- 4 VIP cabins
MADININA
-
Weekly price: $16,000 - $21,000
Low Season | High Season
- Length: 52'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: Lagoon
- Consumption: 25 Litres/Hr
- Cruising Speed: 7
- Max. Speed: 8
- Built Year: 2021
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MADININA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 32,000$ to 42,000$ | 6,400$ to 12,600$ | 38,400$ to 54,600$ | Discounts outside the main season are common. | |
| 7 day charter | 16,000$ to 21,000$ | 3,200$ to 6,300$ | 19,200$ to 27,300$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 8,000$ to 10,500$ | 1,600$ to 3,150$ | 9,600$ to 13,650$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 16,000$ / 6 * 3 days = 8,000$ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $16,000
High season rate: $21,000
Rates 2023
High Season: Euro 21000 per week (July - August)
Mid Season: Euro 19000 per week (June and Sept)
Low Season: EURO 16000 per week (rest months)
Plus all expenses (V.A.T. 13% & APA 20%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6
Yacht photos are factory photos.
If the yacht is chartered from a location other than the home port, the charter is subject to relocation fee.
Relocation Fees:
Yachts up to 52 ft: Cyclades (1000 EUR) *
*Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
Rates 2023
High Season: Euro 21000 per week (July - August)
Mid Season: Euro 19000 per week (June and Sept)
Low Season: EURO 16000 per week (rest months)
Plus all expenses (V.A.T. 13% & APA 20%)
Charters for less than a week are only available upon request and the weekly rate is divided by 6
Yacht photos are factory photos.
If the yacht is chartered from a location other than the home port, the charter is subject to relocation fee.
Relocation Fees:
Yachts up to 52 ft: Cyclades (1000 EUR) *
*Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
Price Terms
Plus Expenses
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Laptop
Printer
Fishing
Green Initiatives
Water Sports
Other Entertainment
Shower gel, shampoo, hand soap
washing machine/ dryer
4 pillows for each bed
Crew Information
Captain
Chef
Deckhand
Captain: Clement Kalliabetsos
Captain: Clement Kalliabetsos
Clement is a young and energetic captain born in 1982. He is of French/Greek origin and therefore can appreciate the different cultures and speak both Greek and French like a native speaker, as well as fluent English. Before joining the industry in 2016, he completed a bachelor’s degree in Chemistry as well as in Music Technology and Acoustic Engineering. After working in these fields as a teacher and sound technician in concerts, he discovered a different passion. He obtained his sailing diploma in 2015, became a diver in 2016, and since then, he was hooked to the sea. Over the years, he has worked as a skipper in charter companies and for private yachts in the Mediterranean and in the Caribbean and could gain sailing experience in different types of yachts, in maintenance, and in life at sea crossing the Atlantic. He has excellent organizational and communication skills, is attentive to his guests on board, and is safety-oriented. He is adaptable, reliable and a patient teacher when it comes to sailing and dealing with his crew. In his spare time, he likes diving, rock climbing, kiteboarding, playing the guitar, photography, and cooking.
Chef: Vasilis Tsito
Vasilis, born in 1994, grew up in Athens and is from a Greek/Albanian family. He attended university for electrical engineering and worked in that field once he graduated. With a passion for cooking, he decided to pursue his early childhood dream of becoming a chef. His studies in gastronomy began in 2017. After completing his degree in 2019, he has been working alongside many well-accomplished chefs in Greece. Vasilis specializes in seafood and loves creating exceptional dishes.
Vasilis’ gastronomy is fresh with a simple yet elegant style that showcases the incredible food and his great precision and detail. In his free time, Vasilis enjoys garden planning and creating new dishes. Working onboard Madinina, he combines his love for seafood and cooking, with his adventurous side of living life on the sea.
Deckhand: Dimosthenis Perivoliotis
Dimosthenis was born in 2002 in Greece. He is currently studying at the University of Thessaly in Volos at the department of culture, creative media & industries. He has been sailing since he was five years old. He is experienced not only in inshore but also in offshore racing sailing. He has worked with different chartering companies for the past three years and was a crew member for sailing boat transports from France to Greece through the Atlantic Ocean. He has attained offshore sailing as well as a diving diploma. He is a positive, adaptable, polite, and open-minded, communicative person. In his free time, he enjoys diving, photography, listening to music, exercising, and more. He speaks native Greek and fluent English.
Menu
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
Gallery
