Cruising Area of Elvira 52

Summer OperationsGreece
Winter OperationsGreece

Accommodations

Guests10
Cabins5
Crew3
Queen5
Showers5
Heads5
TP in Heads-
Electric Heads5
Accommodation Details
Accommodates 10 guests in 5 VIP cabins all with private facilities, fully air-conditioned, and with smart TV 24´.

Elvira 52 Specification

Previous NameValium52
Length52 Feet
Beam28.3 Feet
Draft4.11 Feet
Built2019
A/CFull
A/C NightYes
Sun AwningYes
DeckshowerYes
Bimini TopYes
Children AllowedYes
InverterYES
Water MakerYES
Water Capacity4 x 275ltr
Ice MakerYes
Internet AccessOnboard WIFI
GeneratorYES
Max Speed10
Cruising Speed8
Fuel Consumption25 Litres/Hr
Engines2 X 80 HP YANMAR

Water Sports

Dinghy (Feet)YES
Dinghy HpOceanic 390 - Tohatsu 40HP
Adult WaterskisYes
Kids WaterskisYes
KneeboardYes
Sea ScootersYes
Snorkel GearYes
TubeYes
Wake BoardYes
2-Man KayakYes
Standup PaddleYes
Swim PlatformsYES
Beach GamesYes
Fishing GearYes
Other Toys
Standup Paddle boards (x2)
Kayak
Wakeboard (adults)
Water ski (adults & children)
Fishing Equipment
Snorkeling equipment
Tubes - Towable inflatable
Sea Scooter x2
SeaBoB F5 (upon request, euro 500 / week )

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard

Entertainment

Salon Tv/DvdYes
Salon StereoYes
iPod/Device HookupsYes
Board GamesYes
BooksYES

Cuisine

Special DietsInq
KosherInq
WATCH VIDEO

Elvira 52 Crew Profile

Crew Number3
Captain
CaptainVangelis Patrikis
NationalityGreek
SpeaksGreek,English
Cook/Hostess
Cook/HostessLia Kokotsiou
NationalityGreek
Born1974


Captain - Vangelis Patrikis
Captain Vangelis Patrikis has been captain of our previous catamaran since 2009. He has extensive experience and passion for the sea and is excited to welcome you aboard our new catamaran Elvira 52 for the new season. He holds an A’ Class Master Captain’s License and has graduated from the Merchant Marine Academy of Oinousses, located in Chios, Greece. Captain Vangelis also holds a diploma of offshore sailing, of advanced medical and a life safety certificate. He was introduced to the yachting industry in 1996 when he started being the captain on various motor yachts and sailing vessels and, thus, he has been entertaining visitors for the past 20 years! Captain Vangelis’ passion is to ensure that each and every guest’s need is catered to and all aboard the luxurious catamarans feel safe and secure while cruising through the beautiful Greek Archipelago. He has tremendous knowledge about each Greek island and loves to pass his knowledge to his guests! He speaks English, basic Portuguese and Greek.


Cook/Hostess - Lia Kokotsiou
Leah was born in Corfu in 1974. Her family is from Corfu, and she has spent her summers here since her childhood. As a result, she developed a love for the ocean, and over the years, she has practiced various water sports, including sailing. Her interest in food and taste and her curiosity led her to work in restaurants in Athens and the Greek Islands. In recent years, Leah has been working on yachts and yachts, exploring beautiful places and meeting new people while creating and sharing unique hosting experiences.


Deckhand - Chris Patrikis
Meet Chris, the versatile and dedicated deckhand/stew service onboard the luxurious catamaran Elvira 52. With a background in both maritime operations and hospitality, Chris seamlessly combines his skills to provide guests with a top-notch experience on the open seas. As a deckhand, Chris ensures the smooth operation of the vessel, from navigating the waters to maintaining the exterior of the catamaran. His attention to detail and commitment to safety make him an invaluable member of the crew.
In his role as a service stew, Chris goes above and beyond to cater to the needs of guests, whether it´s preparing delicious cocktails or providing impeccable service with a smile. His friendly and approachable demeanor creates a welcoming atmosphere onboard, where guests feel pampered and well taken care of. Chris speaks very good English and a bit of German.
Join Chris on the Elvira 52 for a sailing experience like no other, where his expertise, professionalism, and genuine hospitality ensure that every moment spent on board is nothing short of extraordinary. Welcome aboard!


Elvira 52 Calendar

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Elvira 52 Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
May 17, 2024May 24, 2024Booked: Athens, Greece to Athens, Greece
May 25, 2024Jun 01, 2024Booked: Athens, Greece to Athens, Greece
Jun 02, 2024Jun 15, 2024Booked: Athens, Greece to Athens, Greece
Jun 22, 2024Jun 30, 2024Booked: Mykonos, Greece to Mykonos, Greece
Jul 06, 2024Jul 13, 2024Booked: Athens, Greece to Athens, Greece
Jul 14, 2024Jul 20, 2024Booked: Athens to Athens
Jul 21, 2024Jul 26, 2024Booked: Athens, Greece to Athens, Greece
Jul 27, 2024Aug 03, 2024Booked: Athens, Greece to Athens, Greece
Aug 04, 2024Aug 10, 2024Booked: Athens, Greece to Athens, Greece
Aug 24, 2024Aug 31, 2024Booked: Athens, Greece to Athens, Greece
Sep 06, 2024Sep 13, 2024Booked: Athens, Greece to Athens, Greece
Sep 14, 2024Sep 21, 2024Booked: Athens, Greece to Ios Island
Sep 22, 2024Sep 27, 2024Booked: Paros, Greece to Athens, Greece
Sep 28, 2024Oct 05, 2024Booked: Athens, Greece to Athens, Greece

Elvira 52 Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: €18,500

High price: €22,500

The high and low prices of this yacht depend on both the number of guests and the traveling season. Send us an inquiry for exact pricing.
Yacht terms: Plus Expenses
The price includes a professional crew operating your chartered yacht, but all running expenses such as fuel, tax, provisions and any other costs are extra. Calculate between 15-25% for a sailing yacht and 25-35% for a motor yacht on top of the given rate with an APA cash payment made to the ships agent or captain, who will keep an open tap and produce full accounts of all expenditures. Unused APA money will be refunded. Inquire for more information.

ADDITIONAL RATE DETAILS


Rates are Plus Expenses

Summer 2024 Weekly Rates
High Season (July - August): €22,500 per week plus expenses (VAT 13% & APA 25%)
Mid-Season (June - September): €20,500 per week plus expenses (VAT 13% & APA 25%)
Low Season (rest months): €18,500 per week plus expenses (VAT 13% & APA 25%)

Summer Base Port: Athens
Summer Operating Area: Greece
Winter Base Port: Athens
Winter Operating Area: Greece

She operates on a Saturday to Saturday basis. Embarkation at 17:00pm, disembarkation at 09:00 am

VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.

Elvira 52 Guest Reviews

Previous Yacht NameValium52
Charter 29/09 - 9/10/2020

Dear Roberto, Phoebe, Yiannis

There is a saying that people are the ones who make the difference. I believe that´s true!
Especially in this case. Thank you all for this.
For making fee safe. We knew that we ´in good´ hands´ with experience people.
Thank you for listening and the will and efforts to make our vacation so memorable and enjoyable.
´It is what it is´
Thank you and all the best
From us - S. Family

Elvira 52 Sample Menu

Breakfast Buffet

Savory

Wheat and white bread

Scrambled eggs, boiled eggs, omelettes

Cheese platter

Cold cuts platter

Sweet

Greek yoghurt

Honey and fruit jams

Nuts and granola

Fruit platter

Croissants

Starters

Feta cheese fried in phyllo crust, with honey and sesame

Spicy baked Feta cheese in tomato sauce

Smoked eggplant salad

Grilled peppers with burrata and chimichurri sauce

Fried Talagani cheese with orange jam

Kadaifi nests stuffed with fig, prosciutto, Greek cream cheese

Vine leaves stuffed with rice and herbs

Fish starters

Anchovies and octopus marinated in vinegar

Smoked mackerel with beluga lentils salad

Seabass Ceviche with Leche de Tigre

Spicy shrimp Ceviche with cocktail sauce

Steamed Mussels

Salads

Greek Salad
Cucumber, tomato, peppers, pickled onion, olives, feta cheese

Cretan Dakos
Carob rusks, cherry tomatoes, critama leaves, xynomyzithra cheese

Crushed cucumber
Strawberries, spring onion, mint, lime

Ampelofasoula
Green beans, almond flakes, lemon, zucchini

Baked beetroot
Beetroot leaves, strawberries, pecan nuts, garlic, manouri cheese

Green salad with grapes
Mixed greens, grapes, prosciutto, hazelnuts, parmesan flakes

Boiled Seasonal Greens

Quinoa Salad
Peach, peppers, spring onion, mint, ginger

Risotto/Pasta

Mushroom risotto
Wild mushrooms, truffle essence

Zucchini flowers risotto
Baby zucchinis, dill, lime

Beetroot risotto
Goat’s cheese, walnuts

Rigatoni Al pomodoro y Basilico
Pomodori tomatoes, fresh herbs

Spaghetti with basil pesto
Pine nuts, parmesan, cherry tomato confit

Carbonara Italiana Egg yolks, pecorino, guanciale

Meat Courses

Ragu alla Bolognese Slow cooked beef, served with handmade Greek pasta

Steak au poivre Beef steak, peppercorns, cream, served with potatoes

Osso buco alla Milanese
Slow cooked veal, gremolata, served with pearl cous cous Milanese

Crusted Roast Rack of lamb
Pistachio and herbs crust, served with glazed vegetables

Grilled Pork tenderloin
Greek wine gravy, dried sour cherries, served with celery root purée

Grilled Chicken thigh fillet
Tahini cumin sauce, lemon, served with vegetable stew

Seafood Courses

Shrimp Orzo
Pasta, tomato sauce, star anise

Octopus Calamarata
Pasta, capers, dill

Grilled Sea bream fillet
Served with wild greens, “avgolemono” greek lemony fish sauce

Pan-fried Cod fillet
Served with pea velouté, spring onion, caramelised carrots

Seared Tuna Tataki
Served with mango and pepper salsa, sesame seeds, soy sauce

Grilled Swordfish ‘Souvlakia’
Swordfish skewers, served with grilled vegetables and fresh greens

Sweet n’ sour Octopus stew
Served with fava beans and saffron puree, caramelised pearl onions

Salmon fillet sautéed
Served with potato puree and sautéed spinach

Greek Tradition’s Finest Courses

Slow Cooked Lamb in a pouch
Roasted vegetables, lemon, rosemary

Braised Veal with eggplants
Eggplants, baby carrots, tomato sauce, spices

Greek Moussaka
Eggplants, potatoes, minced beef, béchamel sauce

Stuffed vegetables in the oven
Peppers, tomatoes, rice, feta cheese

Pasticcio
Lasagna Bolognese, beef, spices, béchamel

Chickpea stew with “syglino” from Mani
Chickpea cooked with salt-cured pork, onions, wine

Greek Ratatouille
Baked seasonal vegetables, virgin olive oil, herbs

Turkish Hunkar Begendi
Veal Stew, tomato sauce, cinnamon, smoked eggplant puree

Desserts

Lavender Crème brûlée

Chocolate moelleux with espresso and vanilla ice cream

Sparkling wine jelly with raspberries and blueberries

Panna cotta with mastiha essence and salted caramel syrup

Grilled Peaches with cream cheese mousse and hazelnuts

Poached Pears in wine and spices, dark chocolate sorbet