Crazy Horse Lagoon 78 | Catamaran Yacht Charter Greece

Crazy Horse Lagoon 78 Power

from 50000€ per week
24.00 m
Crew: 5
Cabins: 5
Guests: 10
Port: Athens Nea Peramos

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Motor catamaran Crazy Horse, a luxurious Lagoon 78, offers the ultimate sailing experience to guests seeking the combination of luxury and comfort. With 5 beautiful cabins, Crazy Horse has the capacity to accommodate up to 10 guests. Guests can expect to be wowed by the spacious and stylish ensuite cabins featuring modern amenities for a comfortable and unforgettable yachting experience.

Crazy Horse is staffed with an experienced and competent crew of 5. The team is dedicated to ensuring that guests have the trip of a lifetime.

Crazy Horse is available for charter in Greece and sails the crystal clear waters of the Mediterranean. Discover Greece’s stunning coastline and hidden gems while enjoying the amenities aboard Crazy Horse. The yacht features spacious common areas for dining, socializing, and relaxation, including a stylish salon with a full bar and a state-of-the-art entertainment system.

Crazy Horse also has ample outdoor space for guests to bask in the Mediterranean sun and enjoy the stunning views. The flybridge offers comfortable seating, and sun-loungers to relax. The yacht also features a variety of water toys, including two jet skis, snorkeling gear, kayaks, paddleboards, and a yacht tender to take full advantage of amazing anchorages Complemented by an array of equipment, Crazy Horse serves as the perfect escape for those wanting to discover the beauty of Greece while being surrounded by the lap of luxury.

Amenities

  • Internet Access : Onboard WIFI

  • Salon Stereo : Yes

  • Sat Tv : 0

  • Sun Awning : Yes

  • Hammock :

     

  • Windscoops :

     

  • Deck Shower : Yes

  • Bimini : 0

  • Special Diets : Yes

  • Kosher :

  • BBQ : 0

  • Dine In :

     

  • Nude : Inq

  • Hairdryers : Yes

  • Port Hatches :

     

  • Crew Smokes : No

  • Guests Smokes :

     

  • Guest Pets : 0

  • Children Ok : 0

  • Gym/Exercise : No


  • Elevators : No
  • Wheel Chair Access : No

  • Generator :

     

  • Inverter : yes

  • Ice Maker : yes

  • Stabilizers : No

  • Make purified drinking water : No

  • Re-usable water bottles : No

TV in all cabins
TV in main saloon
Awning for fore deck
Hydraulic Swimming platform
Wine Cooler
4 Pillows per Cabin
Shampoo, Conditioner, Shower Gel, Body Lotion

Broker Notes

Watersports

  • Dinghy size : Highfield tender 5,60

  • Dinghy hp : 70 HP

  • Dinghy Pax : 9

  • Water Skis Adult : 1

  • Water Skis Kids : 1

  • Jet Skis :1

  • Wave Runners :0


  • Kneeboard : 0
  • Windsurfer : 0

  • Snorkel Gear : Yes

  • Tubes : 0

  • Scurfer : 0

  • Wake Board : 1

  • Kayaks 1 Pax : 0

  • Kayaks (2 Pax) : 1

  • SU Paddle Boards : 2

  • Fishing Gear : Yes

  • Rods :

     

  • Deep Sea Fish :

     

  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No

  • Sea Scooters : No

Highfield tender 5,60 with 70 HP
Jet ski Yamaha 1800 (1)
SUP (2)
Wakeboard (1)
Waterski (adult and children)
Monoski adult (1)
Inflatable towable 3 PAX (1)
Kayak 2 pax (1)
Snorkeling equipment

All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

Accommodations & Specs

  • Length : 24.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Lagoon
  • Built : 2019
  • Cruising Speed : 12
  • Fuel Consumption : 100
  • 3 double queen bed cabins and two twin cabins (one is convertible to a double) all with private facilities. Each cabin is equipped with TV, bathrobes, slippers, amenities (shampoo, conditioner, body wash, body lotion), hairdryers

    2 x (200×170 cm)
    1 x (200 x 160 cm)
    1 x (200 x 85/170 cm – convertible)
    1 x (200 x 85)

    • Showers : 5

    • Tubs : 0

    • Wash Basins : 5

    • Heads : 0

    • Elec. Heads : 5

    • Helipad : No

    • Jacuzzi : No

    • A/C : Full

    Interior Layout

    Crazy Horse Lagoon 78 Power - Boat Interior Layout

    Sample Menu

    Starters

    Greek selection with a variety of traditional flavors (fish roe creamed salad, aubergine dip, tzatziki salad) to dip with Kithira & Cretan islands rusks & crostini’s
    Tomato mille Feuillet & “mastelo Chios white cheese,”  fresh mint, olive oil, & Greek pittas.
    Santorini traditional tomato balls with fresh herbs & yogurt dip.
    Smoked mackerel with “mauromatika bean salad, parsley, red onion, & chilly red peppers.
    Octopus grilled & slow-cooked creamed fava bean with white onions & lemon aroma.
    Langoustine & salmon tartar Napoleon with herbed avocado-tomato salad & savory crème fraîche.
    Pepper crust seared sea bass fillet on celery “slow” salad with crispy red Zakynthos onions & citrus oil.
    Shallow-fried baby shrimp from Simi Island on a bed of spicy tomato reduction, feta, thyme, & ouzo aroma.

    Salads

    Classic Greek salad
    Mille Feuillet salad with baby greens, crumbled manouri cheese, toasted pinenuts, & sundried tomato vinaigrette.
    Fresh arugula leaves & vine tomatoes with toasted almonds & balsamic vinaigrette.
    Greek Nicoise salad with seasonal green beans, baby greens, hard-boiled eggs, sardines, olives, tuna, & lemon vinaigrette.
    Seasonal green salad leaves with dried figs, fresh melon, toasted walnuts, & orange-soya vinaigrette. With or without parmesan flakes.

    Pasta, risotto, & more

    Bulgur risotto with sauté shrimps, zucchini, fresh herbs, & ouzo buttered sauce.
    Barley Risotto with fresh seafood & tomato herbed sauce.
    Risotto Negro with fried calamari & lemon dill sauce.
    Spaghetti with vine cherry tomatoes, fresh basil leaves, & herbed olive oil sauce.
    Tagliatele with sauté chicken, spring onion, garlic, & creamed soya.
    Lobster linguine cooked in lobster juice & fresh tomatoe with herbs.
    Seafood pasta with fruity di Mare, white wine, & light flavor of garlic.

    Meat & Poultry

    Grilled veal fillet with thyme-honey butter, served with cocountry-styleotato wedges.
    Angus rib-eye grilled & asparagus raped with bacon. Served with merlot Greek wine sauce on the side.
    Lamb fillet with grilled zucchini, sautéed vine tomatoes, & garlic cream with rosemary.
    Pan-seared lamb chops with herbed crust served with seasonal green beans & warm crumble potato.
    Chicken leg fillet broiled with feta & marjoram sauce. Served with bulgur salad.
    Chicken breast tagliata with quinoa – wild rice salad, & yogurt vinaigrette.

    Fish & Seafood

    Sauté sea bass fillet with crayfish & Kalamata olive mash, served with creamy celery & dill sauce.
    Grilled seabream fillet on smoked aubergine with herbed tomato sauce & red Zakynthos onions.
    Broiled grouper on a bed of Briam sauce (oven-cooked vegetables with herbs). Served with bulgur-parsley salad.
    Local fresh fish of the day. Broiled whole with its juices. Served with seasonal steamed vegetables & selection of sauces (lemon olive oil vinaigrette, chilly mayo, hollandaise sauce).
    Lobster, langoustines, & king prawns platter with mango salad & avocado chilly dip.
    Platter of steamed shellfish selections in dry white Santorini wine with chives, parsley, & spring onions. Served with grilled garlic bread & fresh butter.

    Desserts

    Lemon mille feuille with buttered filo crust & trimmed chilled chocolate.
    Classic Tiramisu creamed.
    Belgian chocolate tart with white chocolate mousse & fresh strawberries.
    Traditional walnut pie with orange, cinnamon syrup, & vanilla ice cream.
    Old but gold chocolate soufflé with pistachio ice cream.
    Greek cheesecake with rusk biscuits & figs marmalade

    Crew Profiles

    Number of Crew:5

    Tilemachos |Captain
    Born: 1968 Nation: Aidinis | Languages: Greek and English
    Nick Melas|Chef
    Born: 1968 | Nation: Greek

    Captain: Tilemachos Aidinis

    Introducing Captain Tilemachos, a valued member of our crew overseeing the motor catamaran, Crazy Horse. Born in Greece in 1968, Tilemachos holds a degree in mechanical engineering since 1991 and has seamlessly transitioned into a successful career as a professional captain. His commitment to ensuring guests have an unforgettable sailing experience is unparalleled.
    With a diverse skill set, Tilemachos is a certified cruising instructor by the Royal Yacht Association. Fluent in both Greek and English, he excels in effective communication, effortlessly connecting with our diverse range of guests. His extensive experience includes numerous yacht deliveries, refining his navigation skills and ensuring a smooth and secure journey on board.
    Beyond technical expertise, Tilemachos is passionate about showcasing the warmth, friendliness, and rich cultural heritage of Greece. His dedication to customer service ensures that your time on board Crazy Horse will be nothing short of extraordinary. With Captain Tilemachos at the helm, rest assured you are in the hands of a seasoned professional committed to making your sailing experience truly memorable.

    Chef: Nick Melas

    Chef Nick, born in 1988, brings a wealth of culinary expertise to the galley of Crazy Horse. With a degree in Professional Culinary Arts and certifications in Food & Beverage Management and Signature Seafood Menu, he combines creativity with precision to deliver exceptional dining experiences. Since 2017, Chef Nick has been an integral part of the yachting industry, honing his skills on various yachts ranging from 65 to 115 feet in length. Proficient in Greek, English, and possessing basic knowledge of French and Spanish, he ensures seamless communication with guests from diverse backgrounds. With his passion for gastronomy and commitment to excellence, Chef Nick elevates the onboard dining experience, delighting guests with exquisite flavors and impeccable presentation.

    Chief Stewardess: Orjana-Anastasia Zhula

    The Chief Stew aboard Crazy Horse, Anastasia, brings a wealth of experience to her role. Having worked as a stewardess on yachts since 2021 and now aboard Crazy Horse for over a year, she’s adept at managing the intricacies of luxury hospitality. With a Degree in Hotel Business and previous positions in customer service, she seamlessly ensures only excellent guest experiences. Fluent in Greek, English, and Turkish, her multilingual abilities enhance communication on board. Born in 1987, Anastasia embodies professionalism, efficiency, and dedication in ensuring the utmost satisfaction of Crazy Horse’s guests.

    Deckhand/Stew: Antonis Panousis-Panopoulos

    Antonis brings a blend of hard work, quick learning, and a delightful personality to the role of deckhand/stew aboard Crazy Horse. With experience on both sailing catamarans and power boats, he’s adept at handling various vessels. His two-year tenure in a shipyard prior to yachting has honed his technical skills and attention to detail. Fluent in Greek and English, Antonis fosters seamless communication onboard. Eager for new challenges and personal growth, he’s dedicated to contributing his best.

    Deckhand/Stew : Stefanos Drampoukakis

    Stefanos, a 24-year-old native of the picturesque town of Chania on Crete island, has a profound affinity for the sea, igniting his passion for sailing and acquiring certifications in both commercial power vessels and sailing yachts. Possessing adept technical and electronic skills, coupled with extensive knowledge of boat systems and equipment, he seamlessly fits into the yachting realm and in his role as deckhand and assistant skipper. He is active, a great team player and loves to remain fit by working out in his free time. Excited to embark on a new journey as part of the crew aboard Crazy Horse, Stefanos eagerly anticipates extending warm hospitality to guests, ensuring an unforgettable charter experience. Fluent in Greek and English, he possesses great communication skills and understanding for different cultures.

    Ex-yacht: Allure 59

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