LAGOON 620

crewed caribbean yacht charters are offered aboard the Lagoon 620 catamaran
Luxury All-Inclusive Crewed Yacht Charters Aboard Lagoon 620 catamarans
Lagoon 620 Crewed Yacht Charters
Lagoon 620 catamaran
Lagoon 620 all-inclusive yacht charter in a caribbean sunset
Lagoon 620 all-inclusive yacht charter are memorable family vacations
Lagoon 620 all-inclusive yacht charter at sunset
Lagoon 620 offers lots of open deck spaces for fun and relaxation
Lagoon 620 all-inclusive yacht charter offers family sailing vacations
Lagoon 620 all-inclusive yacht charter offers relaxation
Lagoon 620 from the saloon toward the outdoor dining deck
Lagoon 620 all-inclusive yacht charter offers a chef who cooks 5-star gourmet meals to your preferences
Lagoon 620 all-inclusive yacht charter saloon indoor dining
Lagoon 620 all-inclusive yacht charter offers elegant or relaxed gourmet cuisine
Lagoon 620 all-inclusive yacht charter guest cabin
Lagoon 620 all-inclusive yacht charter guest cabin
Lagoon 620 Layout Specifications

Aboard your Lagoon 620 crewed yacht charter, up to 12 of your family and friends can enjoy a 5-star luxury sailing vacation. By-the-cabin bookings. are not available. Compare types of all-inclusive Caribbean vacations…cruise ships, resorts, and our crewed charter. You’ll be surprised at how affordable our crewed yacht charters are!

General Specifications

Guests Max.
12
Generator
Water Maker
2
Electric Flush
Air Conditioning
Captain, chef, food, all drinks
General
Architects Van Peteghem-Lauriot Prévost
Interior design Nauta Design
Length over all 18,90 m / 62’
Beam 10,00 m / 32’10”
Draft 1,55 m / 5’1’’
Mast clearance 31 m / 101’9’’
Light displacement (EEC) 32,24 t / 71089 Lbs
Sail area 231 m2 / 2486 sq.ft.
Full-batten mainsail 140 m2 / 1506 sq.ft.
Square top mainsail (opt.) 146 m2 / 1571 sq.ft.
Furling genoa 91 m2 / 979 sq.ft.
Code 0 (opt.) 185 m2 / 1991 sq.ft.
Engine (std) 2 x 110 cv VOLVO D3-110 / 2 x 110 hp VOLVO D3-110
Fuel capacity 2 x 650 l / 2 x 172 US gal
Fresh water capacity 4 x 240 l / 4 x 63 US gal
No. Of berths 8 to 14
EC certification A :14 – B :14 – C : 16 – D – 30
Lagoon expertise

• Infusion-moulding for increased weight saving (important for a catamaran), an optimal structure, and greater protection for the environment and shipbuilders

• Interior woodwork in Alpi® reconstituted wood, a sustainable source that comes in a choice of finishes: light oak or teak

• Vertical glazing for better protection against the sun and optimal space and height below deck

• Gull-wing bridge deck with two steps for greater comfort in heavy seas

• VPLP design: performance under sail guaranteed!

• Interiors of 2012 version redesigned by Nauta for even greater elegance and comfort

Sample Menu

Every day for breakfast the following will be served:

  • Coffee – Tea – Orange juice or mixed fruit juice
  • Yoghurt–fromage blanc
  • Cereals ‐ honey
  • Assortment of Fruits
  • Croissants–Pains au chocolats–Baguette à l’ancienne – Homemade bread ‐ Butter, Jam
  • Assortment of charcuterie, cheese, ham, bacon
  • Eggs – omelette, boiled.

Each day before dinner an assortment of tapas will be served such as mini tomato mozzarella, tomato and goat cheese with grissini,  gazpacho soup, fresh tuna tartare, salmon mousse, zucchini with black olive tapenade, fresh vegetables with dip, mini melon‐parma sticks, grilled shrimp with dragon, anchovies/octopus in garlic, and grilled vegetables.

Day 1
Lunch – Fish soup with grilled bread, rouille, and cheese
Dinner – Lamb chops with grilled vegetables, mini potatoes “fleur de sel”
Dessert – Vanilla ice with coffee and a splash of Vodka
Day 2
Lunch – Salad Niçoise with fresh tuna
Dinner – Escalope Milanese with pasta
Dessert – Chocolate mousse
Day 3
Lunch – Salad tomato mozzarella and assortment of Parma, Mortadella and French salami
Dinner – Codfish with leek and mashed potatoes
Dessert – Café Glacé
Day 4
Lunch – Caeser salad with crispy parmesan garlic bread
Dinner – Tomatoes and peppers stuffed with minced meat and rice
Dessert – Crème of chestnuts with mascarpone and macaroons
Day 5
Lunch – Greek salad
Dinner – BBQ of gambas and mixed fish with summer salad
Dessert – Egg custard with fresh berries
Day 6
Lunch – Carpaccio of St. Jacques with truffle oil and fleur de sel
Dinner – Fresh catch of the day and local grilled vegetables
Dessert – Brochettes de fruits and mint
Day 7
L
unch – Assortment of Club Sandwiches and wraps “terre et mer”
Dinner – Daurade Mediterranean style
Dessert – Mousse of Amaretto or Grand Marnier

GET MORE INFORMATION

  • By-the-cabin not available.
  • Interested in more than one boat? Add a note to this form to let us know.
  • Captain, chef, & provisioning included.
  • This field is for validation purposes and should be left unchanged.

CALL OR EMAIL TO LEARN MORE…