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Elevator Summary

The 67' Fountaine Pajot catamaran, built in 2014, presents a perfect blend of luxury, performance, and comfort. Designed for both thrilling adventures and relaxation, this yacht offers an expertly appointed layout ideal for exploring the most desirable Mediterranean and Caribbean destinations.


The yacht comfortably accommodates 8 guests across a selection of 4 cabins: one lavish master cabin and three sumptuous queen-sized berth cabins. All cabins feature en-suite facilities, ensuring privacy and convenience for all guests on board.

Toys & Water Sports

The yacht comes abundantly equipped for entertainment and activities at sea. Below is a detailed list of water sports gear:

  • Caribe Dinghy (4 meters) with a Honda 50 hp engine.
  • Multiple inflatables including a two-seater Kickflip tube, a solo Hydra tube, and versatile 4m x 1m platforms for an obstacle course setup.
  • Itiwit Inflatable Paddleboards (10' and 11').
  • Comprehensive snorkeling sets including masks and a variety of fin sizes.
  • Advanced diving equipment such as Aqua Lung and Oceanic BCDs, alongside Scubapro and Aqualung regulators.
  • A two-seater Hobie kayak, enhancing exploration capabilities.
  • Fishing equipment including trolling and spinning rods by Shimano and Penn.
  • Jobe Watersports gear: wakeboard, kneeboard, set of waterskis, and lifejackets for all ages.


The yacht is well-appointed with luxurious amenities to enhance the comfort and experience on board:

  • State-of-the-art multimedia system and salon stereo for entertainment.
  • Full air conditioning throughout the yacht.
  • Onboard WIFI service to stay connected even at sea.
  • Sun awning and bimini to relax under the shade whilst at deck.
  • Barbecue setup and a fully equipped galley including an ice maker, perfect for hosting and dining.


Led by the experienced Captain Hennie Goudswaard, who has extensive sailing and chartering knowledge across Mediterranean and Caribbean waters, the crew of three ensures every need is catered for. The crew includes a talented chef, Jonathan Levy, who brings culinary delights from various international cuisines, and a dedicated stewardess, enhancing the overall guest experience with impeccable service and attention to detail.

Unique Selling Points

Feature Details
Builder Fountaine Pajot
Year 2014
Accommodation 1 Master, 3 Queen cabins
Water Toys Extensive collection including kayak, paddleboards, and diving gear
Connectivity Equipped with onboard WIFI
Crew Expert team led by Captain Hennie with over a decade of experience


1 x Master cabin, 4 double queen berth cabins

Captain Only


What is the cabin arrangement of LIR?

  • 1 Master cabin
  • 3 VIP cabins


Aft deck sun pads
Aft deck sun pads
  • Weekly price:
    $27,500 - $32,500

    Low Season | High Season

  • Length: 67'
  • # of Guests: 8
  • # of Cabins: 4
  • # of Crew: 3
  • Builder: Fountaine Pajot
  • Consumption: 12 Litres/Hr
  • Cruising Speed: 8 knots
  • Max. Speed: 12 knots
  • Built Year: 2014
Master stateroom
Master stateroom

Related Videos

LIR Charter Price Details

Season Name 2 guests 3 guests 4 guests 5 guests 6 guests 7 guests 8 guests 9 guests 10 guests 11 guests 12 guests
Winter 2024 to 2025 €35,000 €36,000 €37,000 €38,000 €38,500 €39,500 €40,000 €0 €0 €0 €0

LIR Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 55,000$ to 65,000$ 11,000$ to 19,500$ 66,000$ to 84,500$ Discounts outside the main season are common.
7 day charter 27,500$ to 32,500$ 5,500$ to 9,750$ 33,000$ to 42,250$ Standard charter rate, base for all calculations.
3 day charter 13,750$ to 16,250$ 2,750$ to 4,875$ 16,500$ to 21,125$ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
27,500$ / 6 * 3 days = 13,750$

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: $27,500

High season rate: $32,500

July & August: €32,500 per week
May, June, Sept: €27,500 per week
+ VAT + 30% APA

Caribbean Winter 2024 / 2025 Rates - INCLUSIVE
2 Pax US$32,000
3 pax $36,000
4 pax $37,000
5 pax $38,000
6 pax $38,500
7 pax $39,500
8 pax $40,000
Xmas / NY $44,000
All inclusive (Includes fuel, meals, standard bar, water toys, diving for certified divers, cruising permits. Excludes special requests not specifically included in the charter fee, dockage requested other than embarkation and disembarkation, crew gratuities).
July & August: €32,500 per week
May, June, Sept: €27,500 per week
+ VAT + 30% APA

Caribbean Winter 2024 / 2025 Rates - INCLUSIVE
2 Pax US$32,000
3 pax $36,000
4 pax $37,000
5 pax $38,000
6 pax $38,500
7 pax $39,500
8 pax $40,000
Xmas / NY $44,000
All inclusive (Includes fuel, meals, standard bar, water toys, diving for certified divers, cruising permits. Excludes special requests not specifically included in the charter fee, dockage requested other than embarkation and disembarkation, crew gratuities).

Price Terms

Plus Expenses


Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Ice Maker: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Smoking: Aft swim area
Crew Smokes: Inq
Children Ok: Yes
Minimum Child Age: None
Generator: Yes
Inverter: Yes


Guests: 8
Maxspeed: 12 knots
Draft: 5.1
Cruising Speed: 8 knots
Helipad: No
Ac: Full
Ac Night:
Built: 2014
Turnaround: 24hrs
Cabins: 4
King: 1
Queen: 3
Showers: 4
Basins: 4
Electric Heads: 4
Jacuzzi: No


BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI
Cruising Speed: 8 knots
Max Speed: 12 knots

More Specifications

Flag: Malta
Homeport: Olbia
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Onboard

Dive Info: ~Aqua Lung BCDs (1x small and 3xmedium and 1xlarge)
~Oceanic BCD (M)
~Seaquest BCD (XS)
~Shorty wetsuits (1x XS, 1x M, 3x L 2x XL, 1x XXXL)
~5mm full scuba wetsuits - Aqualung (1x XS, 3x S. 4x M, 3x L)
~3mm full surf wetsuits - West (3x L)
~Dive tanks (6x aluminum 12L, 2x steel 12L, 1x Steel 15L)
~Regulator sets (4x Aqualung, 3x Scubapro)
Air Compressor: Not Onboard
Scuba On Board: Onboard


Fishing Gear:
Fishing Gear Type: Trolling and spinning
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: Caribe
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 50
Floating Mats:
Dinghy Pax: 8
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis: No
Beach Games:
Wave Runners: No
Windsurfer: No
Snorkel Gear:
Underwater Camera:
Scurfer: No
Underwater Video:
Wake Board:
Seabob: No
Sea Scooter: No

Crew Information

Crew of LIR|Captain Captain

Crew of LIR|Chef Chef

Crew of LIR|Stewardess Stewardess

Captain: Hennie Goudswaard

Captain Hennie Goudswaard
Hennie was always going to end up with a life at sea , on the sea and by the sea …as well as often enough under it too , as he loves diving !
He is Dutch by birth and grew up near the North Sea , learning to sail from the young age of 10 years old - as many life-long professionals do . Gradually his enjoyment and pleasure became a career and he became both a sailing instructor and RYA Yachtmaster .
In 2007 Hennie moved to Greece , where he started his own charter company with which he sailed all types of catamarans and mono-hulls , including some very large boats up to 125’ length , throughout the Mediterranean and often in winter further afield .
After 15 years he decided to sell-on his business and get back to his real love of being a Captain , which he achieved in 2023, and he now joins Lir as your Captain bringing with him a deep knowledge of our cruising areas , yachts , water sporting equipment , all mixed with a genial character and great humour .
Hennie also brings with him the experience of 17 years water sports instruction and being a PADI Rescue Diver for the last 31 years.
By the way - he also loves cooking , especially Asian food and BBQ for the catch of the day .

Chef Jonathan Levy
Crewing on Lir has enabled Jonathan to put together his enjoyment of being a professional Chef and the thrill of sailing.
Growing up, he always had a passion and curiosity for cooking and foods generally. As a young boy he was always in the kitchen helping his father with dinners. This interest developed and evolved, so much so that he started his professional career at 16 years old, with a chefs apprenticeship based in Switzerland. From that beginning, Jonathan later found himself working in well-known kitchens with “high ranking” chefs, whilst retaining his passion by working with street food vendors in many different countries.
Jonathan has been fortunate to become a highly creative Chef who has a flair for developing individual, flavourful dishes - being able to do that whilst catering for different styles and dietary requirements.
Sailing was a family holiday and a pastime for him; however, a few years ago he decided to turn that to a far more professional interest and Jonathan completed his RYA Offshore qualification thereafter skippering a monohull for a season in Greece and a Catamaran in Guadeloupe.
His plan with Lir is “to be able to continue to develop both passions, focussing on giving his guests memorable food experiences alongside enjoyable and safe cruising”.

Stewardess Morag (Mok)
Mok grew up in South Africa, where she always had a strong affinity with the sea and water sports .
Mok later moved to the Netherlands, where she worked for 10 years as an Occupational Therapist before her own “wanderlust” took over and she moved to Corfu in Greece where she began to redirect her life and began working on charter boats , in general maintenance and also refurbishment out of season . In the meantime she started to sail with friends and seeing industry potential Mok started up her own provisioning company for yachts and villas. This mix led her to gain both experience and qualifications so that for the last 6 years she has been working as a Sous-Chef and Stewardess on numerous types of sailing yachts. Mok is a fan of Mediterranean and Thai kitchen styles so is a great asset for Lir’s guests as her own menus and styles can compliment and add to the offering we give our guests from Jonathan .
Mok speaks fluent English , German , Greek , Dutch and is a genuine Team


Breakfast Sample Menu
French toast served with caramelised or fresh bananas and maple syrup
French toast served with berry compote and seasonal fruit
Blueberry or banana pancakes with maple syrup
Açai bowl with seasonal fruit of choice, served with fruit smoothies
Oatmeal with chia seeds, berry compote and lemon yoghurt
Selection of fresh pastry, dried meats, local cheese and seasonal fruit platter
Traditional English Breakfast
Traditional Eggs Benedict
Eggs Benedict with smoked salmon or crispy bacon
Omelette served with charred tomatoes fresh focaccia and crispy bacon
(Variations: Wild regional mushrooms / Chive’s / Spanish / Cheese / Tomatoes)
Scrambled eggs served with fresh toast and Smoked Salmon or Bacon
Fresh bagels with a fresh cheese cream, chives, fried egg, crispy bacon, arugula
Fresh bagels with smoked salmon, hard boiled eggs, capers, pickled red onion,
cream cheese, lemon zest and fresh dill
Turkish scrambled eggs with feta cream, fresh parsley and charred cherry tomatoes
Poached Turkish eggs with chilli oil and parsley yoghurt and fresh pita bread
Shakshuka with fresh pita bread, fresh parsley (vegetarian, vegan or meat of choice)
Variation of Breakfast Bruschetta’s:
Avocado slices, red peppercorn, sea salt and olive oil
Crushed avocado’s with dried cherry tomatoes, sliced chilli and parsley oil
Lemon ricotta cream, Smoked salmon, capers, pickled onions and fresh dill
Feta cream marinated tomatoes and cucumber and fresh dill
Marinated cucumbers, pickled red onions, sesame seeds and coriander oil
Pesto ricotta cream, poached eggs, crispy bacon, fresh basil and basil oil
Feta chilli cream with charred tomatoes, black olive slices, fresh basil and basil oil
Lunch Sample Menu
All accompanied with fresh local bread
Starters :
Fresh leaf salad with seasonal vinaigrette
Tomato carpaccio with sweet balsamic vinaigrette and arugula
Kale salad with a honey mustard vinaigrette and pecorino slices
Cherry tomatoes and Burrata salad with a charred cherry tomato sauce and fresh basil
Pimentos de Padron
Fresh herb salad
Variation of Lunch Bruschetta’s:
Traditional - tomatoes, garlic, red onion fresh basil and basil oil
Crushed avocado, smoked salmon, fresh radish slices, chilli oil and fresh coriander
Fresh burrata, pesto, Prosciutto, sweet balsamic glaze and fresh basil
Prosciutto and goat cheese caramelised with honey
Ricotta lemon cream, smoked salmon, pickled red onion, capers, black olives slices,
crushed capers, fresh parsley, fresh coriander and chilli oil
Spaghetti aglio e olio
Wild mushroom risotto with truffle oil and aromatic breadcrumbs
Penne with tuna, black olives, parsley in a tomato sauce
Cold cucumber soup with cherry tomatoes, crumbled feta, pickled onions and croutons
Gnocchi in a blue cheese sauce
Lamb or beef kebab with fresh pita, tzatziki, pickled red onion and cucumber tomato salad
Local fish ceviche taco’s with mango, avocado cream, pickled red onions and coriander
Dry brined local fish carpaccio with traditional Thai papaya salad and toasted local bread
Sautéed local fish with a fresh herb salad and chimichurri
Confit local fish with wild mushrooms and kale salad
Muscles in a white wine, garlic and parsley sauce served with fresh local bread
Pan seared scallops with a lemon risotto and aromatic breadcrumbs
Dinner Sample Menu
All accompanied by local bread if chosen
Variation of shrimp
Shrimp tartar, sautéed shrimp tail, marinated courgette slices and lemon yoghurt cream
Dry brined Local fish carpaccio
white truffle infused sesame oil, sesame seeds, lemon zest and fresh coriander
Local fish tartar
pickled red onions, marinated courgettes brunoise dashi yoghurt and parsley oil
Beef tartar
egg yolk cream, pickled shimeji mushrooms and toast
Fresh leaf salad with a sweet mustard vinaigrette
Fresh herb salad
Coriander, Parsley, Mint, red onion, celery, cucumber, avocado and lemon zest
Burrata salad
Marinated cherry tomatoes, charred cherry tomato sauce and fresh basil
Local fish ceviche tacos
avocado cream, mango, pickled red onion, and fresh coriander
Grilled avocado and lettuce salad
Seasonal fruit vinaigrette, avocado cream and marinated cucumbers
Local fish sashimi
ponzu sauce, sliced chilli, coriander and toasted sesame seeds
Local fish bruschetta
chipotle aioli, red pepper and fresh coriander
Papaya Salad and Tom Yum or Tom Kah Gai soup
Variation of Bruschettas as presented for the lunch sample menu
Beef Fillet
wild mushroom cream sauce, roasted carrots & oven baked potatoes
Sautéed local fish Fillet
lemon, caper and parsley butter sauce, served with grilled asparagus and steamed potatoes
Braised beef short ribs
mashed potatoes, seasonal vegetables and chimichurri
Sautéed shrimp
lime - chilli - garlic butter, toasted sesame seeds and parsley
Zürcher Geschnetzeltes with Rösti and mushroom cream sauce
Local fish confit
served on a bed of carrot pure charred cherry tomatoes and beurre blanc foam
Handmade Parmesan gnocchi
with a white wine foam and thyme champignon
Moroccan fish served with fresh pita
Spaghetti carbonara
Lemon curd cookies
Lemond curd with caramelised lemon zest
Cherry Tart
Poached pear with crumble drizzled with chocolate
Honey Panna Cotta with Honey Twill and Honey Tea
Pistachio Cheese Cake
Chocolate mousse with whipped cream
Ice cream with fruit compote, crumble & fruit chip
Sorbet with fruit syrup, fruit chip
Mille feuille with berry compote and berry sauce
Desserts from shore

  • LIR

    Price Terms: Plus Expenses

    Price from $27,500/week

    High season $32,500/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY

    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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