Lagoon 67

Valium 67

67ft / 20m 10 Guests 5 Suites

Greece

Starting from $40,143 Per week

Check Availability

Summary

Lagoon - Valium 67

No summary available

  • Location Greece
  • Yacht Type Catamaran
  • Max Guests 10
  • Crew 4
  • Suites 5
  • Bathrooms 5
  • Manufactured Year 2023
  • Length 67ft / 20m
  • Scuba Rdv. Scuba

Check Availability

  • Unavailable
  • Booked
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Make a booking enquiry for VALIUM 67

Pricing

Low Price $40,143 Per week

High Price $55,492 Per week

Summer 2025 weekly rates: High Season (July - August): euro 47.000 per week plus expenses (VAT 6.5% & APA 25%) Mid-Season (June - September): euro 42.500 per week plus expenses (VAT 6.5% & APA 25%) Low Season (rest months): euro 34.000 per week plus expenses (VAT 6.5% & APA 25%) 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.

*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

Check Availability

Features

  • Children Yes
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Enquire
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 220V

Tender

  • Info Yes
  • HP Highfield 460
  • Number of passengers Yamaha 60hp

Toys

  • Tube
  • Sea Bob
  • Sea Scooter
  • Adult Waterskis
  • Kids Waterskis
  • Wakeboard
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

SeaBob F5
Sea Scooter
Standup Paddle boards (x2)
Wakeboard (adults)
Water ski (2x adults and 1x children)
Monoski
Fishing Equipment
Snorkeling equipment
Tubes – Towable inflatable
Floating Sofa

  • Cruising Speed 12
  • Pref Pick-Up Athens
  • Bimini Yes
  • Inverter Yes
  • Generator Yes
  • Ice Maker Yes
  • Special Diets Yes
  • Guest Pet No

DAY 1

LUNCH

Salad

Greek salad, pickled shallots, critamon, caper leaves and feta cheese mousse with fresh oregano

Starter

Split peas,sundried tomatoes cream and marinated anchovies

Main

Greek wine braised octopus, smoked eggplant puree with miso and molasses, pesto mint-kale

Dessert

Lemon cream pie with raspberry sauce

 

DINNER

Salad

Roasted goat cheese, poached pears and caramelized hazelnuts

Starter

Beef tartare ''giaourtlou'', sheep yogurt and spicy tomato sauce 

Main

Roasted lamp, lemon potatoes mash, tzatziki cream and rosemary-wine sauce

Dessert

Traditional orange pie from ''Mykonos'', vanilla ice-cream

 

DAY 2

LUNCH

Salad

Garlicky sauteed greens, soft cheese and fresh tomato

Starter

Steamed Mussels with ouzo and Greek herbs

Main

Red mullet with savoro sauce from ''Corfu'' and Jerusalem artichokes puree 

Desserts
''Ekmek kantaifi'', cremeux mastic from ''Chios'', whipped cream and pistachios of Aegina

 

DINNER

Salad

Beetroot carpaccio, pickled red radish, oatm crackers, custard aged graviera of Syros

orange dressing

Starter

Wild greens pie from ''Macedonia''

Main

Beef fillet with grilled baby gem and chimichurri

Dessert

Namelaka chocolate tart, caramelized hazelnuts  and bitter chocolate sorbet

 

DAY 3

LUNCH

Salad

''Athenian'' salad, smoked mackerel,caviar, cuttlefish ink mayo

Starter

Taramas mousse with sweet potatoes, grilled greens and crispy''soutzouki''

Main

Shrimp orzo with chorizo powder, fennel and Aegean herbs

Dessert

Greek custard cream,''Galaktoboureko'' millefeuille

 

DINNER

Salad

Steak watermelon marinated, arugula and feta cheese

Starter

Amberjack ceviche in the style of Greek salad

Main

Steamed crab savoy cabbage ''Dolmades'' with saffron bechamel

Dessert

Poached pears, white chocolate-parsnip cream and red wine-cinnamon sauce

 

 

DAY 4

LUNCH

Salad 

Textures of tomatoes,caper and soft cheese from ''Crete''

Starter

Zucchini balls with mint yogurt sauce

Main

''Traditional  Greek moussaka'' ,eggplant lasagna with veal tail

Dessert

Rice pudding with mastic, rosewater and pistachios of Aegena

 

DINNER

Salad

Red cabbage pickled salad, carrot, raisins, roasted butter squash and

prosciutto of Evritania

Starter

Cheesecake with carob crumble, soft cheese of Mykonos ''kopanisti'',

 marinated cherry tomatoes and chives oil

Main

Chicken Fricassee, Madeira wine,wild mushrooms and trahanas

Dessert

Chilli cardamom dark chocolate mousse

 

DAY 5

LUNCH

Salad

Tabbouleh with yogurt-ginger sauce and lemon vinaigrette

Starter

Salmon tartare,avocado, mango and brick caviar

Main

Risotto ''spanakorizo'' with sea bass fillet

Desserts

Flan Parisien Vanille and roasted peaches

 

DINNER

Salad

''Salmorejo'' cold soup, crispy jamon and creme fraise

Starter

Scallops sauteed with lemon beurre blanc, caviar and morels

Main 

Pork tenderloin, sweet potatoes puree with fresh plum sauce

Dessert

Chocolate tart with salted caramel buttercream

 

DAY 6

LUNCH

Salad

Sea Urchin salad with fresh lemon and olive oil

Starter

Greek shrimp saganaki with feta cheese

Main

Lobster linguine, bisque and grated roe

Dessert

Strawberry mousse and almond crust

 

DINNER

Salad

Tuna tartare with critamon, spring onion,chilli pepper and avocado mousse

Starter

Wild mushrooms sauteed with blueberries fermentation and thyme

Main

Pistachio crusted lamb chops with grilled vegetables

Dessert

''Saragli'' from Thessaloniki and walnut pastry cream

 

DAY 7

LUNCH

Salad

Sifnos caper salad with smoked eel

Starter

Salty feta puffs ''Loukoumades'' with tomato jam

Main

Squid stuffed with rice,pine nuts and raisins

Dessert

Crema Catalana

 

DINNER

Salad

Deconstructed ''gemista' and foam of stuffed vegetables

 with sheep's milk yogurt

Starter

Smoked eggplant, with wine cheese and tomato confit

Main

Cod ''Agioritikos'' , onions cream, dried plums gel and mashed potatoes

Dessert

Greek yogurt panna cotta  with a sour cherry sauce

Amenities

  • Children Yes
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Enquire
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 220V

Activities

Tender

  • Info Yes
  • HP Highfield 460
  • Number of passengers Yamaha 60hp

Toys

  • Tube
  • Sea Bob
  • Sea Scooter
  • Adult Waterskis
  • Kids Waterskis
  • Wakeboard
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

SeaBob F5
Sea Scooter
Standup Paddle boards (x2)
Wakeboard (adults)
Water ski (2x adults and 1x children)
Monoski
Fishing Equipment
Snorkeling equipment
Tubes – Towable inflatable
Floating Sofa

Specifications

  • Cruising Speed 12
  • Pref Pick-Up Athens
  • Bimini Yes
  • Inverter Yes
  • Generator Yes
  • Ice Maker Yes
  • Special Diets Yes
  • Guest Pet No

Menu

DAY 1

LUNCH

Salad

Greek salad, pickled shallots, critamon, caper leaves and feta cheese mousse with fresh oregano

Starter

Split peas,sundried tomatoes cream and marinated anchovies

Main

Greek wine braised octopus, smoked eggplant puree with miso and molasses, pesto mint-kale

Dessert

Lemon cream pie with raspberry sauce

 

DINNER

Salad

Roasted goat cheese, poached pears and caramelized hazelnuts

Starter

Beef tartare ''giaourtlou'', sheep yogurt and spicy tomato sauce 

Main

Roasted lamp, lemon potatoes mash, tzatziki cream and rosemary-wine sauce

Dessert

Traditional orange pie from ''Mykonos'', vanilla ice-cream

 

DAY 2

LUNCH

Salad

Garlicky sauteed greens, soft cheese and fresh tomato

Starter

Steamed Mussels with ouzo and Greek herbs

Main

Red mullet with savoro sauce from ''Corfu'' and Jerusalem artichokes puree 

Desserts
''Ekmek kantaifi'', cremeux mastic from ''Chios'', whipped cream and pistachios of Aegina

 

DINNER

Salad

Beetroot carpaccio, pickled red radish, oatm crackers, custard aged graviera of Syros

orange dressing

Starter

Wild greens pie from ''Macedonia''

Main

Beef fillet with grilled baby gem and chimichurri

Dessert

Namelaka chocolate tart, caramelized hazelnuts  and bitter chocolate sorbet

 

DAY 3

LUNCH

Salad

''Athenian'' salad, smoked mackerel,caviar, cuttlefish ink mayo

Starter

Taramas mousse with sweet potatoes, grilled greens and crispy''soutzouki''

Main

Shrimp orzo with chorizo powder, fennel and Aegean herbs

Dessert

Greek custard cream,''Galaktoboureko'' millefeuille

 

DINNER

Salad

Steak watermelon marinated, arugula and feta cheese

Starter

Amberjack ceviche in the style of Greek salad

Main

Steamed crab savoy cabbage ''Dolmades'' with saffron bechamel

Dessert

Poached pears, white chocolate-parsnip cream and red wine-cinnamon sauce

 

 

DAY 4

LUNCH

Salad 

Textures of tomatoes,caper and soft cheese from ''Crete''

Starter

Zucchini balls with mint yogurt sauce

Main

''Traditional  Greek moussaka'' ,eggplant lasagna with veal tail

Dessert

Rice pudding with mastic, rosewater and pistachios of Aegena

 

DINNER

Salad

Red cabbage pickled salad, carrot, raisins, roasted butter squash and

prosciutto of Evritania

Starter

Cheesecake with carob crumble, soft cheese of Mykonos ''kopanisti'',

 marinated cherry tomatoes and chives oil

Main

Chicken Fricassee, Madeira wine,wild mushrooms and trahanas

Dessert

Chilli cardamom dark chocolate mousse

 

DAY 5

LUNCH

Salad

Tabbouleh with yogurt-ginger sauce and lemon vinaigrette

Starter

Salmon tartare,avocado, mango and brick caviar

Main

Risotto ''spanakorizo'' with sea bass fillet

Desserts

Flan Parisien Vanille and roasted peaches

 

DINNER

Salad

''Salmorejo'' cold soup, crispy jamon and creme fraise

Starter

Scallops sauteed with lemon beurre blanc, caviar and morels

Main 

Pork tenderloin, sweet potatoes puree with fresh plum sauce

Dessert

Chocolate tart with salted caramel buttercream

 

DAY 6

LUNCH

Salad

Sea Urchin salad with fresh lemon and olive oil

Starter

Greek shrimp saganaki with feta cheese

Main

Lobster linguine, bisque and grated roe

Dessert

Strawberry mousse and almond crust

 

DINNER

Salad

Tuna tartare with critamon, spring onion,chilli pepper and avocado mousse

Starter

Wild mushrooms sauteed with blueberries fermentation and thyme

Main

Pistachio crusted lamb chops with grilled vegetables

Dessert

''Saragli'' from Thessaloniki and walnut pastry cream

 

DAY 7

LUNCH

Salad

Sifnos caper salad with smoked eel

Starter

Salty feta puffs ''Loukoumades'' with tomato jam

Main

Squid stuffed with rice,pine nuts and raisins

Dessert

Crema Catalana

 

DINNER

Salad

Deconstructed ''gemista' and foam of stuffed vegetables

 with sheep's milk yogurt

Starter

Smoked eggplant, with wine cheese and tomato confit

Main

Cod ''Agioritikos'' , onions cream, dried plums gel and mashed potatoes

Dessert

Greek yogurt panna cotta  with a sour cherry sauce

Meet the Valium 67 Crew

Captain - Grigoris Stronis
Born in 1997 on the island of Santorini, Grigoris has always been deeply intrigued by the element of water and naturally attuned to the art of hospitality. From a young age, he spent his childhood sailing, developing a strong bond with the sea. Since obtaining his Offshore Sailing Diploma in early adulthood, he has accumulated extensive experience as a skipper, leading both daily and weekly cruises, as well as participating in offshore boat deliveries. Beginning...

Read more


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*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

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