LAGOON 620

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 
chocolat
s–
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…