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Andiamo Lagoon 50

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from 14500€ per week
14.00 m
Crew: 2
Cabins: 5
Guests: 10
Port: Athens

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

 

 

Amenities

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : No
  • Hammock : No
  • Windscoops : No
  • Deck Shower : 0
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : No
  • Dine In :
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes :
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 220V (18KvA)
  • Inverter : 2000VA
  • Ice Maker : 280l/h
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

– Air conditioning (80.000 btu), each cabin separately controlled
– Water maker (280l/h)
– Swimming platform
– Forward & Aft cockpit with Teak
– Underwater lights
– Dishwasher
– Microwave
– 3 Fridges, 1 deep freezer
– Ice maker
– Espresso machine

 

Broker Notes

 

Watersports

Watersports

  • Dinghy size : 3.7 m
  • Dinghy hp : 20
  • Dinghy Pax : 4
  • Water Skis Adult : No
  • Water Skis Kids : No
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : No
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : No
  • Scurfer : No
  • Wake Board : No
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish : No
  • U/Water Camera : No
  • U/Water Video : No
  • Sea Bobs : No
  • Sea Scooters : No

SUP (2)
Snorkeling gear
Beach sport toys
Fishing equipment
Hydraulic swimming platform

 

Accommodations & Specs

  • Length : 14.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 2
  • Make : Lagoon
  • Built : 2019
  • Cruising Speed : 7
  • Fuel Consumption : 20

    • 4 double cabins & 1 semi double (for 1 adult or 2 children) with four bathrooms. Crew of two in separate cabins. Cabin’s height 2.05 m

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 4
    • Heads : 0
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

     

    Interior Layout

    Andiamo Lagoon 50 - Boat Interior Layout

    Gallery

    Sample Menu

    Day 1
    Breakfast
    Continental, European, Mediterranean and American Breakfast.
    Lunch
    Vegetable rolls with greek graviera cheese.
    Yogurt spread.
    Potato salad with crispy bacon, spring onions, parsley and lime.
    Shrimp pasta with parsley oil.
    Dinner
    Fava spread with caramelized onions.
    Fresh salad with feta cheese, sun dried tomatoes and orange fillet.
    Grilled chicken fillet with potatoes dauphinoise and citrus sauce.
    Dessert
    Greek traditional baklava with kaimaki ice cream.
     
    Day 2
    Breakfast
    Continental, European, Mediterranean and American Breakfast.
    Lunch
    Greek traditional fried cheese (saganaki).
    Tzatziki.
    Greek way caprese salad (feta cheese, tomatoes, basil pesto).
    Lamb chops in the oven with potatoes, rosemary, garlic and lemon.
    Dinner
    Tuna tartare with cucumbers, tomatoes and mango.
    Quinoa salad with sauteed vegetables and lemon vinaigrette.
    Fresh sea bream “ala Spetsiota” in the oven with tomato, onion rings, fresh basil and roasted potatoes.
    Dessert
    Orange pie with dark chocolate ice cream.
     
    Day 3 
    Breakfast
    Continental, European, Mediterranean and American Breakfast.
    Launch
    Sauteed mushrooms filled with garlic, parsley and balsamic cream.
    Cheese salad spread.
    Caesar’s salad.
    Mixed vegetables in the oven with tomato sauce and grilled feta cheese.
    Dinner
    Deep fried cheese balls with tomato jam.
    Salad with noodles vegetables, fruits and lemon dressing.
    Pork belly risotto with mushrooms and caramelized onions.
    Dessert
    Deconstructed tiramisu.
     
    Day 4
    Breakfast
    Continental, European, Mediterranean and American Breakfast.
    Launch
    Spinach pie.
    Bouyurdi.
    Greek ntakos salad
    Greek mousaka.
    Dinner
    Baked white button mushrooms filled with vegetables, bacon and cheese.
    Zucchini salad with ruccola, cherry tomatoes and pesto.
    Pasta with broccoli-pistachio pesto.
    Dessert
    Cheese cake with sour cherry marmelade.
     
    Day 5
    Breakfast
    Continental, European, Mediterranean and American Breakfast.
    Launch
    Sea bass ceviche with vegetable noodles and citrus juice.
    Bean salad with fresh vegetables, parsley and citrus dressing.
    Stuffed vegetables with rice and herbs and baby potatoes baked.
    Dinner
    Cheese pie.
    Eggplant salad.
    Greek traditional salad.
    Grilled beef and pork steak with potato chips.
    Dessert
    Lemon tart with fresh red fruits.
     
    Day 6 
    Breakfast
    Continental, European, Mediterranean and American Breakfast.
    Launch
    Eggplant rolls with minced meat and napoli sauce.
    Pasta salad with sautéed vegetables, tuna fillet and mayonnaise.
    Beef stew with orzo pasta (Youvetsi).
    Dinner
    Cream pumpkin soup with croutons.
    Beetroot salad with cucumber, sesame, coriander and lime dressing.
    Red tuna fillet with ruccola and fennel.
    Dessert
    Chocolate soufflé with vanilla ice cream.
     
    Day 7 
    Breakfast
    Continental, European, Mediterranean and American Breakfast.
    Launch
    Octopus on fava spread with caramelized onion.
    Cherry tomatoes with baby mozzarella and pesto.
    Baked beans in tomato sauce with bacon, onion and chili pepper flakes.
    Dinner
    Greek traditional fried cheese (saganaki).
    Hummus.
    Fresh salad with ruccola, dried fruits, nuts and balsamic cream.
    Porcini Risotto with parmesan cheese.
    Dessert
    Chocolate salami.
     

    Crew Profiles

    Number of Crew:2

    Grigoris Papathanasis|Captain
    Born: 1993 Nation: Greek | Languages: English and Greek

    Panagiotis Mangasianos|Hostess/Cook
    Born: 1993 | Nation: Greek

    CAPTAIN: Grigoris Papathanasis
    Grigoris was born in 1993 and grew up in Chalkida on the island of Evvia.
    Being close to the sea, he naturally started all kinds of watersports as a small child. At the age of five he got affixed to Canoeing and he laid the foundations for his future membership in the Greek national Kayak Slalom team and participated in numerous European and World championships. While sailing was always a part of his everyday life, he started his professional nautical career as a crew member on a 76ft catamaran on the island of Santorini. Since then, he consistently and patiently progressed his knowledge and experience and has been a Skipper since 2018.
    He likes to maintain a relaxed and friendly, yet professional atmosphere on board. Teamwork is the root of his DNA, ensuring that everyone is having a memorable time on board – getting the sails up and shutting down the engine is his priority when sailing with him.
    Grigoris is a very responsible and considerate sailor, always ensuring his guests’ privacy, yet being always attentive.
    He is a natural with children and enjoys teaching them Canoeing, SUP, Fishing and Seamanship. When not on a yacht, Grigoris enjoys a salty day on his surfboard or getting handyman skills to work with his family and friends.
    Grigoris holds an offshore as well as speed boat license and regularly updates his safety and first aid skills. He is a non-smoker, enjoys a healthy and sportive lifestyle and fluently speaks English next to his mother tongue, Greek.

    CHEF/HOST: Panagiotis Mangasianos

    Panagiotis was born in 1991 and raised in Athens.
    In 2017, he started working as a crew member in the yachting industry. He used to  work as a deckhand, steadily and carefully gaining knowledge and experience but It didn’t take long for his cooking inclination to emerge. In 2019, he began working as a chef in a hotel, and since then, he has been continuing to expand his knowledge in this field by working in various restaurants.
    Panagiotis enjoys a healthy, active lifestyle, he is a non-smoker and is fluent in both Greek and English.

    Guest Reviews

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