Sailing Catamaran

Mediterranean / Greece

ESPERANCE

Name: ESPERANCE
Brand: Lagoon
Price: 22000 EUR
Availability: InStock

LAGOON

Priced from: €22,000 / week

2024

Year Built

55'

Length

Cabins

Heads

Guests

*Note: Cabins only reference guest cabins and does not reflect crew cabins. See cabin plan below for more detail.

Welcome to ESPERANCE

The 55-foot ESPERANCE is a Lagoon catamaran, an architectural study in considered design. Her layout provides expansive personal space, accommodating ten guests across five elegantly appointed cabins, including a versatile convertible twin. This precise configuration ensures both privacy and comfort. A permanent crew of three operates with quiet efficiency, managing every detail. An elevated flybridge offers a distinct setting for al-fresco dining, presenting unburdened views. Multiple deck areas provide zones for individual contemplation or understated social engagement. With a curated selection of tenders and water toys, ESPERANCE delivers measured adventure. The yacht's inherent stability and thoughtful design ensure every moment onboard is defined by ease and discretion.

The Team

Meet the crew

Nicolas Antonopoulos

Captain

Grigoris Siforakos

Deckhand/Steward

Nicolas Antonopoulos

Captain

Nicolas is an accomplished skipper with nearly 10 years of experience in the yachting industry, complemented by 15 years in customer service. He has a proven track record in crew management, yacht maintenance, safety operations, and delivering exceptional hospitality services. Over his career, Nicolas has served on both charter and private yachts across Santorini, Mykonos, and Athens. His versatile background includes roles as a deckhand, steward, and cook, showcasing his commitment to providing outstanding experiences for guests and yacht owners alike. Fluent in English, Greek, and Filipino, Nicolas brings strong communication, leadership, and problem-solving skills to every team. Season 2026 will mark his third year onboard ESPERANCE, continuing his dedication to excellence in yachting.

Despoina is a passionate and highly skilled cook with extensive experience in the hospitality and tourism industry, now specializing in yacht cuisine. After some succesful seasons in the yacht indusrty she has learned to balance creativity with the challenges of cooking at sea. After spending over a decade working in premium hotels and restaurants, catering to international guests, and adapting to the fast-paced demands of the island. She loves making people happy through food and her experience is a great asset to the team.

Gregory was born in 2003 in Greece, he is a very professional, dedicated and kind person. He has valuable experience in private yachts, responsible for the safety and transportation of the passengers. He always looks for ways to improve himself personally and professionally. He is a very hardworking person, known for his team spirit and he is dedicated to ensure the safety and satisfaction of both crew and guests. His responsibility and professionalism in his work makes him a valuable asset. He speaks Greek and English and he loves, swimming, travelling and outdoor sports. Gregory is enthusiastic about his role on the Esperance and is committed to provide an exceptional experience for all charter guests.

Grigoris Siforakos

Deckhand/Steward

Profile pending.

Onboard Experience

Culinary & Dining

1st DAY

b r e a k f a s t

cayana

with smoked pepper, goat and sheep cheese from Olympus and basil oil

s n a c k

brioche

with fig marmalade, fresh salad, smoked bacon and goat cheese

l u n c h

pastichada

Elassona beef with honey and Nemea wine

or stuffed vegetables with egg & lemon and seasonal salad

d i n n e r

homemade taramas salad with wild seasonal horta

tuna fillet with fish jus, pea purée and charred artichoke

or beet fillet with vegetabvegetable jus, pea purée and charred artichoke

d r i n k

virgin cocktails with cucumber and lime

d e s s e r t

deconstructed kataifi with vanilla and sake

2nd DAY

b r e a k f a s t

frutalia omelette from Andros with sausage with leek

s n a c k

hortopita with seasonal horta

l u n c h

chickpea stew with marinated anchovy

d i n n e r

leafy greens with cranberry, walnut, pear and apple cider vinegar dressing

carpaccio with fresh fish of the day

orzo with octopus

or trahanoto with xynomyzithra

d e s s e r t

melitini from Santorini with cucumber sorbet and mint

3rd DAY

b r e a k f a s t

scrambled eggs with fig, cherry tomato confit and pistachio from Aegina

s n a c k

cheese and cold cuts platter

l u n c h

macarounes from Karpathos

d i n n e r

shrimp with garlic confit

athenian salad

risotto with wild horta & calamari

or vegan fricassee with morchella mushrooms

d r i n k

wild horta tea

d e s s e r t

mandolato nougat

with pistachio sorbet

4th DAY

b r e a k f a s t

citrus cake porridge with caramelized or non caramelized fruit

s n a c k

avocado toast

l u n c h

seafood and shellfish plateau

wheat salad with tomato, cucumber and pickled onion

d i n n e r

fava with echalot pickle salad with cherry tomatoes, goat cheese and caviar

pork braisée with tahini purée

or artichoke braisée with tahini purée

d e s s e r t

handmade pasteli with lemon sorbet and salted caramel

5th DAY

b r e a k f a s t

poke bowl

s n a c k

power smoothie with almond milk, apple, banana, honey and tahini

l u n c h

Kerkyrean bourdeto

d i n n e r

grilled vegetables salad with fennel and baby gem

risotto with wild mushrooms with greek black truffle

d e s s e r t

sweet preserve of black chanterelle with vanilla sorbet in pie crust

6th DAY

b r e a k f a s t

chinese omelette with seasonal vegetables

s n a c k

ceviche fish of the day with tiger melon, chili and dill

l u n c h

fresh linguini with tiger shrimp and tomato sauce or vegetarian fresh linguini with beet and onion sauce

d i n n e r

handmade herring salad

salad with tomato, cucumber, and mint octopus stew with seafood jus

or okra stew with smoked vegetables

d e s s e r t

apple pie crust with orange crumble and caramel sorbet

7th DAY

b r e a k f a s t

shakshuka middle eastern eggs with tomato and Grevena goat cheese

s n a c k

bao ban with handmade pastrame, fresh onion, cabbage and carrot

l u n c h

Aigialeia bourdeto with zucchini flower

d i n n e r

vegeterian fricassee lentil salad with avocado, walnut and xynomyzithra

lamp chops with lamb jus, smoked carrot and glazed broccoli

or velvet carrot soup with vegetable jus, celery root fillet and broccoli

d e s s e r t

tiramisu with salt blossom and ginger

ESPERANCE Gallery

Layout & Accommodations

Cabin plan

ESPERANCE is a stunning 55 ft Lagoon catamaran, combining elegance, comfort, and thoughtful design in every detail. Accommodating up to ten guests across five beautifully appointed cabins, including a convertible twin, she offers a versatile and luxurious layout for family or friends. A permanent crew of three ensures seamless service, while the flybridge provides an exceptional al-fresco dining experience with breathtaking views. Multiple deck areas create inviting spaces to relax, socialize, or simply enjoy the surroundings. With a wide selection of water toys, ESPERANCE delivers endless opportunities for adventure and leisure, making every moment onboard both effortless and unforgettable.

Charter rates

Winter Season	Priced from: €22,000 / Week
Summer Season	Priced from: €31,500 / Week

Interactive Availability

Browse month-by-month. Select any open date to initiate an enquiry.

Available

On Hold

Booked

Open Booking Windows

The following windows are currently available. You can request a charter of any length (5-night minimum) within these open windows.

On Board

Tender: Yes (Highfield 420 Hp)Nox WaverunnerStand Up PaddleboardsFishing GearYacht Offers Rendezvous Diving OnlyTender: Highfield 420 + Yamaha 60hpSeabob, 2 X Sup, 1 X Kayak, Floating Mat, Waterski (Adults & Kids), Wakeboard (Adults), Inflatable Sofa (2-Seater), Snorkeling And Fishing Equipment. (2)