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Yacht Charter FLO from $15,901 USD Weekly

51ft 10in (15.8m) Sail • Sleeps 10 Guests • 5 Cabins • 2 Crew

FLO Main Shot

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Length 51ft 10in (15.8m)
Beam 27ft 11in (8.5m)
Draft 4ft 11in (1.5m)
Sleeps 10 Guests
Cabins 5
Crew Captain Antonis Kambetsis & Chef
Year Built 2018
Cruising Speed 8kts
Max Speed 10kts
Stabilisers None
Engines 2 X 80HP Yanmar
Builder Lagoon
Designer Not know
Flag Greece
VAT Registered Yes
US Duty Paid No


High  USD $20,444 | Low  USD $15,901


Bluray player saloon, DVD player saloon, Indoor audio system, MP3 music server, Outdoor audio system, TV saloon, Wi-Fi, 14ft / 4.30m 40hp RIB, Beach games, Board games, Floating Mats, Kayak, Paddleboard, Tube - towable, Wakeboard, Water skis - adult, Water skis - child, Coffee machine, Deck shower, Fishing gear - heavy, Fishing gear - light, Sun cushions, Swim platform


Sleeps 10 In 5 Cabins

The yacht has four double cabins, one cabin with bunk beds all with en suite facilities. 
She can accommodate 10 guests. She has crew of 2


Not Insured, Diving by arrangement, Snorkelling gear


Captain: Antonis Kambetsis

Antonis was born and lives in Athens and he is 34 years old. He has graduated from T.E.D. of Western Macedoniain Department of Public Relation & Communication but his passion for sea made him change his career path and follow the Marine industry.

He is a qualified skipper holding a RYA Yacht master Offshore Sailing and Motor up to 200gt.

His character allows him to be able to deal with any situation at sea, and he is very responsible in his job. He is not only serious but also he is an amusing person able to communicate well as it is also his field of study, and to fulfill all expectations of his clients. He speaks fluent English and some Italian. When he is not on board he likes to travel, sail, kite surfing and getting involved with everything that has to do with the sea environment.

Chef/Hostess: Maria Thalassinou

Maria was born in Athens. She studied graphic design art and worked in fashion industry in Greece and South Africa for many years.

She discovered her love for the sea when she start her sailing lessons. Since then she combines her love for sailing and passion for cooking and spend all her spare and working time in the sea as a chef/hostess on different charter boats as well as private.

She has sailed all over Greece, the Mediterranean and has crossed the South Pacific Ocean.

She loves cooking and since she has very creative personality, she adores discovering new plates and flavors....but she has a secret love...desserts!!! So, get ready!

Besides her two loves of her life, sailing and cooking, she likes photography and yoga, Pilates and pole dancing. She speaks fluent Greek/English and basic French/Italian.



Coffee – Tea – Fresh Orange Juice 

Seasonal Fresh Fruit Platter

Cereals – Yogurt with Honey

Bacon and Eggs (Scrambled/Cooked/Fried) - Greek Omelet (à la carte)

Croissant – Toast - Preserves and Spreads

Fresh homemade pies

Assorted Cheeses and Cold Cuts Platter

And of course any egg/omelette plate upon request 


Greek tapas Platter served with crackers, fresh bread and home made 


Mouclade (sea shells on a creamy sauce)

Beef carpaccio with Parmesan flakes and pesto sauce

Salty cheese cake with caramelized pommodori

Fava beans with caramelized onions


Greek salad 

Green salad with melon, crispy prosciutto and cheese

Ruccula salad with walnuts, pinecone and parmesan cheese flakes

Green salad with Roquefort cheese, pears, strawberries and walnuts

Tomato salad with orange, avocado and local goat cheese

Marinated Grilled and fried vegetables


Grouper Pavé on a Mediterranean layer and leek chips

Cooked octopus on red wine sauce with colorful peppers served with 

rice flavored with tarragon

Moussaka Millefeuille (the original Greek Mousaka in a different way)

Grilled swordfish marinated with a soya/garlic/lime sauce

Fresh lobster/prawns  spaghetti on an creamy white wine/garlic sauce

Pork fillet sautéed with a light sauce yoghurt honey sundried tomatoes with potato pies

Greek souvlaki (variety of meats served with special homemade dips and homemade pittas)

Bass fish fillet on a light tartar sauce 

Gemista (variety of vegetables stuffed with a special mix of rice and herbs, served special roasted potatoes) 

Kalamari on a ruccola pesto and walnut sauce 

Roasted Lamb leg marinated on a wine/mint sauce

Garidompoukitses (fresh prawns on a crispy layer with yogurt/dill homemade dip)


Cheese cake with orange confit

Chocolate ginger ice cream 

 Chocolate pate with figs

Mousse limoncello

Yoghurt on rose petals confit

Fresh Fruit Cobbler

Coffee – Tea


Layout plan


FLO :: Aft deck

Aft deck

FLO :: Saloon and galley area

Saloon and galley area

FLO :: Cabin


Fly bridge area

Fly bridge area

Galley area

Galley area

Aft cabin

Aft cabin


Length: 49ft 3in (15m)
Max no of guests: 10
Crew: 3

Approximate Weekly Rate
High  USD $20,444
Low  USD $15,901

Available in 1 area
Length: 76ft 9in (23.4m)
Max no of guests: 8
Crew: 2

Approximate Weekly Rate
USD $15,901

Available in 1 area
Length: 51ft 10in (15.8m)
Max no of guests: 12
Crew: 3

Approximate Weekly Rate
High  USD $20,444
Low  USD $15,901

Available in 1 area


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Indian Ocean North America Northern Europe Other Areas South East Asia West Mediterranean

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Dimensions, weight, performance and capacities where shown are approximate. Speeds, weight and other performance estimates, if shown or discussed, are estimates only and are not guaranteed. Photos may show optional equipment. Optional equipment may be shown. Specifications and equipment are subject to change without notification. Please consult your Westport sales representative for complete details.

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