from 16000€ per week
15.00 m
Crew: 3
Cabins: 4
Guests: 8
Port: Lavion - Olympic Marine




& Specs

Sample Menu

Crew Profiles


Yacht Description

MADININA is a newly built Lagoon 52F which combines noble and luxurious materials, with soft shades for a harmonious interior. Continuous horizontal and fluent lines give the interior open and generous spaces. Continuity between exterior and interior life with a slender exterior design for a boat with a strong character. With all the action happening on a big flybridge, one flight upstairs from the passenger cockpit and far above the water. Sporting a hydraulic swimming platform allows guests to enjoy cocktail literally on the sea.

MADININA layout is perfect for guests desiring large cabin space. She has one master cabin, one VIP cabin and two queen bed guest cabins. Perfect for 4 couples or a family. It is time to discover the Greek islands on board MADININA.



  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : Yes
  • Hammock :

  • Windscoops :

  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : 0
  • Dine In : yes
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :

  • Crew Smokes : Inq
  • Guests Smokes : outdoor areas
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : ONAN GENSET 17,5Kva 1500rpm 22
  • Inverter : INVERTER 12 / 220V – 3000VA
  • Ice Maker : WATERMAKER
  • Stabilizers : No
  • Make purified drinking water : No
  • Re-usable water bottles : No

Washing machine/ dryer
Ice Maker
Pillows for each bed (4)
Shower gel, shampoo, hand soap

Broker Notes



  • Dinghy size : Highfield 390 sport
  • Dinghy hp : 60
  • Dinghy Pax : 6
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • 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

T/T Highfield 390 sport with 60 hp
Hydraulic bathing platform
SUP (2)
Kayak 2 seated (1)
Wakeboard (1)
Fishing gear (1)
Towable 2 seated (1)
Snorkeling gear (10)

Accommodations & Specs

  • Length : 15.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 3
  • Make : Lagoon
  • Built : 2021
  • Cruising Speed : 8
  • Fuel Consumption : 20
  • One master cabin, One VIP cabin and two queen guest cabins all with private facilities

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

    Interior Layout

    MADININA Lagoon 52F - Boat Interior Layout

    Sample Menu

    Breakfast Buffet

    Oats and cereals, dairy, jam, fresh juice, croissants ( plain with butter, with chocolate filling) cheese and fruit platter, eggs and omelets based on your preference (scrambled fried, hardboiled, softboiled, benedict,etc…)
    Toasted fresh bread with blanched spinach  cream cheese and eggs Benedict
    Cornbread with baby arugula, avocado cream, and smoked salmon


    Grilled peppers stuffed with cheese
    Fava with caramelized onions and capers
    Eggplant salad
    Salad with beetroot, resin and coconut
    Brussete with tomato and cream cheese
    Roasted feta with cherry tomatoes and olives
    Grilled vegetables
    Mushrooms with balsamic cream
    Freshly made zucchini-balls

    Shrimp or crawfish Ceviche
    (Diced cherry tomatoes, spicy peppers, orange flakes, garlic flakes, oil, and lime)
    Crawfish Carpaccio with exotic fruits
    Tuna tartar with spices, fresh chives, and caviar
    Tuna tataki with citrus zest
    Sashimi from fish freshly caught ( with lime, koum kouat flakes, orange flakes, cappuccino leaves, and citrus cream)
    Tartar of freshly caught fish and peppers, cherry tomatoes, chives, herbs and spices, oil
    Carpaccio from freshly caught fish, with citrus cream), flakes from fresh fruit and berries


    Taliatella with steamed grouper
    Grouper broth, handmade tomato sauce with peppers, lime juice, and zest, and fresh herbs
    Giouvetsi with octopus, shrimp, parsley, cherry tomatoes, bay leaves, thyme
    Roasted mullet stuffed with aniseed, parsley, spearmint, finocchio, and celery, served with wild fresh leaves( stamnagathi, vlita, ampelofasoula)
    Fish soup (puréd): potato, carrot, finocchio, with sea bream cooked in baking paper with cherry tomatoes and thyme


    Greek Mousaka with eggplants, potatoes, zucchini, sundried tomatoes, onions, minced beef-lamb and bechamel cream, kefalotiri (local cheese), and nutmeg
    Greek Gemista -Bell peppers and tomatoes stuffed with rice and herbs, served with roasted potatoes
    Mussels cooked with white wine, garlic paste, and aniseed served with mussel saganaki with tomato sauce and feta
    Mushroom risotto with parmesan and truffle oil


    Chocolate mosaic with dried nuts
    Pastafrola with exotic fruits
    frozen yogurt with forest fruits





    Crew Profiles

    Number of Crew:3

    Sokratis Koyros|Captain
    Born: 1990 Nation: Greek | Languages: English, Greek

    Vasilis Tsito|Chef
    Born: 1990 | Nation: Greek

    Captain: Sokratis Koyros

    Sokratis is a dedicated and responsible mariner with the utmost level of commitment and respect. Lifelong sailor and diver since the age of five, with over a decade of experience sailing, diving, training, and chartering with individuals from all over the world.
    He is also a professional sailing athlete, participating to Nationals, Europeans and Worlds Championships
    Best results 5th in World Youth Sailing Championship 2007 & 8th in World Men’s Championship 2008.

    Capable of meeting the needs of any guest and exceeding their expectations.  Nonetheless, as a highly determined mariner who adapts with diligence and is constantly eager to accept growth comments, he seeks to enhance his abilities and advance to a higher rank.
    When Sokratis is not sailing, he loves to to play music, since he has also a degree in music synthesis, and do extreme sports as well in mountains as also in sea

    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: Stefanos Moisoglou

    Stefanos has a Diploma in Shipping, but his love for nature and the sea where stronger than the studies he chose. Stefanos is a teacher of all kinds of Water Sports, Scuba Diving, and Snowboard and he is the owner of a Motorboat and Sailing license. Last year he was driving fast ribs for daily excursions, and he has also delivered various boats in the past few years. Stefanos is an extremely lively and active individual. He is responsible, diligent, and kind. He speaks English and Greek and, along with the rest of Madinina’s crew, will do everything possible to provide his guests the most memorable sailing experience!



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