VALINOR - Summer
- Year Built 2023
- Length 54 ft.
- Designer Lagoon
- Cabins 5
- Maximum Guests 10
- Starting From $26,500
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
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1 E-Foil
2 Sea bob -
Offered via rendezvous only
No rate data found for this yacht.
Summer Base Port:Athens, Greece
Summer Operating Area:Greece
Winter Base Port:
Winter Operating Area:
Location Details:
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Specifications
Locations
Athens Greece
Amenities
Water Sports
Other Toys
1 E-Foil
2 Sea bob
- Year Built 2023
- Length 54 ft.
- Designer Lagoon
- Cabins 5
- Maximum Guests 10
- Starting From $26,500
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Meet our Crew
Captain Luka Vujatović
Born in Austria and raised in Croatia, Luka brings both professionalism and a calm, confident energy to Valinor. With five seasons of experience sailing the Adriatic, Mediterranean, and Atlantic, including demanding passages through the Bay of Biscay and the English Channel, he combines technical mastery with a natural sense for hospitality. A certified RYA Yachtmaster Offshore and Croatian Yachtmaster, Luka is meticulous in planning, safety, and guest comfort. His background in business economics gives him a structured and analytical mindset, while his former career as a professional basketball player shows in his teamwork and leadership. Fluent in English and German, Luka’s friendly and composed approach makes every guest feel at ease from the moment they step aboard.
Chef/Stewardess: Melany Poljski
Melany is a vibrant and skilled yacht chef whose passion for gastronomy and hospitality has taken her aboard yachts up to 85 meters throughout the Mediterranean and Caribbean. With more than five years of experience in luxury yachting, she has mastered the art of balancing fine dining with a relaxed, personal touch. Trained in culinary presentation, provisioning, and wine pairing, Melany brings creativity to every menu she designs, whether Mediterranean classics, fusion dishes, or light wellness cuisine. Fluent in five languages (English, German, Italian, Spanish, and Croatian), Melany connects effortlessly with international guests, creating a refined yet welcoming atmosphere onboard Valinor.
Onboard Dining
BREAKFAST
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Everyday breakfast include:
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Selection of fresh local fruits
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Granola
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Bread and pastry
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Selection of cheese and dried meats
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Freshly squeezed orange juice, coffee, tea, milk, yoghurt, cocoa etc.
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Fruit smoothies and eggs (scrambled, fried, omelet, poached etc.) on request daily
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Menu item 1: Pancakes with local jams, fruit, honey, whipped cream, nutella, biscuits
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Menu item 2: Quiche with goat cheese, dried tomatoes and prosciutto
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Menu item 3: Traditional ‘’English breakfast’’
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Menu item 4: Shakshuka with sliced chorizo
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Menu item 5: eggs benedict with avocado slices and roasted bacon or smoked salmon
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Menu item 6: Bagels variations
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Menu item 7: Sweet french toast with maple syrup,chocolate, berries, fruit and cream
LUNCH
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Menu item 1: Beef cheeseburgers with fries and veggies and homemade BBQ
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dressing
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Menu item 2: Teriyaki chicken with rice or noodles
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Menu item 3: Ratatouille and veal milanese
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Menu item 4: local fish filets with celery cream and veggies
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Menu item 5: Stuffed zucchini with minced beef topped with parmesan cheese
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Menu item 6: Saffron risotto with scampi
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Menu item 7: Chicken or beef burritos with veggies and crispy potatoes a side
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With lunch everyday available fresh bread and seasonal salad
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Dinner
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Appetizer 1: Beef/tuna carpaccio with spicy guacamole
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Appetizer 2: White fish ceviche with salsa verde
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Appetizer 3: St.Jacobs scallops grilled with olive oil, butter and spices
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Appetizer 4: Stuffed figs with prosciutto slices, fresh goat cheese, honey and toasted almonds
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Appetizer 5: Classic ‘’gazpacho’’ with croutons and chilli
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Appetizer 6: Croatian octopus salad
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Appetizer 7: Croatian ‘’Black risotto’’ (squid risotto)
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Main course 1: Lamb french rack on peas cream enriched with mint and tasty baked potatoes
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Main course 2: Grilled filet mignon with a truffle sauce and sweet potato puree
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Main course 3: Lobster pasta in creamy sauce
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Main course 4: BBQ pork ribs with patatas bravas
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Main course 5: ‘’ Vitello tonnato’’ with baby potatoes and pesto
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Main course 6: Slow cooked veal cheeks in sauce with homemade gnocchi
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Main course 7: Grilled squids with couscous with scallions and cherry tomatoes
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Desert 1: white chocolate cake with roasted nuts
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Desert 2: Tiramisu variations
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Desert 3: panna cotta with chocolate or berries
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Desert 4: mango and chocolate mousse
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Desert 5: coconut cheesecake
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Desert 6: Pineapple crumble with vanilla ice cream
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Desert 7: Chocolate tart with pistachio
Crew Interview
Get to know this crew better with a hosted interview!


















