Lagoon 46




2×57 HP


14 m


7.9 m

Fuel Capacity

1040 lt

Water Capacity

600 lt

Crewed catamaran Omnia | Lagoon 46

The yacht

Omnia is a new (2020 built) crewed catamaran from Lagoon. At almost 15 metres long, this is one of the most spacious and comfortable new designs which has proved very popular in the Greek charter market. There are front and aft cockpits and a complete cooking area at the back, with practical and safe access to the sea, while still allowing ample space for a large and comfortable saloon area inside. There are no barriers between the interior and the exterior thanks to a large sash bow window in the front, connecting the front cockpit and saloon. 

Fully air-conditioned, with generator, watermaker, solar panels, a hydraulic gangway, a dinghy with 15 HP outboard engine, the boat is perfect for up to 8 guests who would like to experience Argo-Saronic and Peloponnese in comfort and style. 

The cabins have also been designed to be large and spacious, in particular the front cabins which are now as large and spacious as the aft cabins. Careful finishing, large windows and considered interior lighting ensure a pleasant experience on board. 

The Lagoon 46 has been awarded the Best Multihull Sailing Yacht Award, 2019, in the Asia Boating Awards. It has a larger sail plan and the mast has been moved further back, with impressive performance results. So if you are looking for a skippered catamaran in the heart of the Cyclades islands, this is perfect for you. 

The Crew

Lampros Captain RYA /MCA Captain Lampros is very enthusiastic and experienced. Born in 1986, his sailing career spans thousand of sailing miles in the Greek seas and the Mediterranean. His participation in various major sailing championships has equipped him with right standards of experience and discipline required in this type of work, while he is a licensed Yacht Master Offshore RYA / MCA. He has worked on superyachts for many years and has sailed in all the high class waters of Greece and the Mediterranean.

Vasiliki is an experienced cook with a diverse background and a passion for hospitality. Growing up in Rafina, a small port of Attica, has given her a deep appreciation for the sea and a love for traditional Greek cuisine. With her extensive experience in restaurant kitchens and 5-star hotels, Vasiliki has likely honed her culinary skills and developed a keen understanding of flavour profiles and techniques. Her dedication to achieving the perfect taste showcases her commitment to providing a memorable dining experience for her guests. She is willing to cater to the preferences and dietary restrictions of her guests, ensuring that everyone feels welcome and satisfied. Her hospitable nature is evident in her desire to help her guests have a pleasant trip.

Accommodation : 8 guests in 4 cabins all with en-suite facilities Crew: 2 in separate compartments

Tea, Coffee, Juice, Milk, Fresh bread and toasts, Cake , Pancakes, Greek yogurt, Jams, Honey, Cerials, Eggs all types, Cheese and cold cuts, Fresh fruits, Porridge
-Eggplant rolls with feta cheese, dried tomato and basil
-Bruscettaswith feta cheese, cherry tomatoes, capers and olive oil/or salmon, cucumber and cream cheese
-Various dips
-Portobello mushrooms in the oven with olives, peppers, tomato sauce and herbs
-Haloumi cheese with tomato, zuchinniand mint oil
-Fava with caramelized onions and capers
-Bougiourdiwith tomato cherrys, red onions and feta cheese
-Gazpacho with hand made crutons
-Anchovy with cucumber and peppers
-Greek salad with capers , fresh onions, sauermizithraand fresh parsley
-Quinoa salad with rocket, avocado and ginger vinaigrette
-Beetroot salad with walnut, yogurt and garlic
-Rocket salad with beetroot, finochioand orange vinaigrette
-Black-eyed pea salad with red onion, carrot, orange slices and celery
-Green salad with grapes, pear and roquefortor
with strawberrys, avocado and olive-lemon-orange vinaigrette
-Colorfullsalad with lentils with beluga-red-green lentils, manouriand cherry tomatoes
-“Briam” seasonal vegetables with herbs and feta
-Octapuswith pasta and tomato sauce
-Skiufihta(cretantraditional pasta) with mashrooms
-Stuffed peppers with rice and herbs
-Steamed mussels with onion and carrot
-Pork chops with vegetables
-Stuffed squid with feta and herbs
-Linguini with shrimps and tomato sauce
-Chicken fillet with rosemary and vegetables
-Lamb in the oven with baby potatoes
-Various white-fishes “enpapillote” with herbs and vegetables
-“Imam baildi” eggplants with onions and tomato sauce
-Risotto with leek and sigklinoManis
-Beef fillet with carrot puree
-Orange pie with ice cream
-Cheese cake
-Chocolate salami with biscuits
-Chocolate soufflewith ice cream

Navigation & Electronics: B& G Zeus, GPS plotter, 

autopilot with remote control, 2 x multi screens B& G, 2 x VHF

Interior layout : 4 cabins version 4 toilets / shower


Interior Comfort 

Air-Condition, Generator, Water maker, Cigars Humidor, Wine Refrigerator

Electric fresh water toilets, Electric cabin fans, USB sockets in cabins, 

Inverter 2000W, WiFion board, TV, Audio system, Dishwasher, Nespresso 

cofeemachine,2 x large drawer refrigerators and freezer, Toaster, Electric 

kettle and full deluxe kitchenware equipment, karaoke double mic

Exterior Comfort 

Fly bridge lounge upper deck, Forward sunpad, 

Electric winche, Large cockpit table, Courtesy lights, 

Hydraulic gangway, Cockpit refrigerator, Solar panel.

Extra Deluxe Equipment 

SUP x 2, Double kayak Troll fishing rod, WiFion board (Internet WiFirouter),

Inflatable towable water-toys, Adult water ski, Snorkellinggear 

(masks and flippers), Powerful tender 40hp, Underwater lights, 

Large swimming platform, Sun bedingareas, Double shower on deck.

•1 –SUP ( Stand Up Paddling
•1 –SUP –Canoe
•1 –CANOE-KAYAK 2x Persons (inflatable)
•1 –32’’ LED TV


Charter Type: Crewed

Cabins: 4

Berths: 8

Sailing Area: Saronic Gulf

Departure ports: Athens, Marina Zeas


Send us your request!

Personal Information

Booking Information

ESPA Banner