BERESHIT
$22,500 - $29,500 / WEEK
Bereshit Yacht Charter
Step aboard Bereshit, a yacht designed for those who appreciate both refined luxury and the thrill of the open sea. Whether you’re seeking a peaceful retreat or an adventure-filled escape, this vessel offers the perfect setting for an unforgettable journey. With elegant interiors, spacious accommodations, and seamless sailing, Bereshit is your gateway to an extraordinary experience on the water.
Elegant & Spacious Accommodations
Designed with both comfort and style in mind, Bereshit accommodates up to eight guests in four beautifully appointed en-suite cabins, each featuring a plush double bed. These private retreats offer a tranquil space to unwind after a day of exploration, complete with modern amenities to ensure maximum relaxation. Soft lighting, high-end finishes, and well-designed layouts create a warm, inviting atmosphere where you can fully immerse yourself in the serenity of the sea.
For seamless service, the crew is accommodated separately in the starboard aft cabin, ensuring privacy while maintaining the highest level of hospitality throughout your journey.
A Seamless & Luxurious Sailing Experience
From the moment you step on board, Bereshit invites you to relax and embrace the beauty of the ocean. Whether you’re enjoying the gentle sway of the waves, savoring a gourmet meal prepared by the crew, or basking in the golden glow of a sunset from the deck, every moment is tailored to your desires. The yacht’s sophisticated design and premium amenities create an atmosphere of effortless elegance, making it the ideal choice for those who seek both comfort and adventure.
Book Your Exclusive Getaway Today
Set sail on a journey unlike any other with Bereshit. Whether you’re exploring hidden coves, soaking up the sun on deck, or enjoying a quiet evening under the stars, this yacht promises an unparalleled experience. Secure your spot today and embark on the vacation of a lifetime!
x 4 en-suite guest cabins with double beds. Sleeps 8 guests total. Crew take starboard aft cabin.
BUILT/REFIT
YEAR
2023
YACHT
LENGTH
50 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
2
CHARGES
FROM
$22,500
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 X Yanmar 85 HP | |
| Fuel Consumption: | 2 |
| Cruising Speed: | 7 |
| Max Speed: | 18US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26 Feet |
| Draft: | 8.5 Feet |
| Pax: | 8 |
| YearBuilt: | 2023 |
| Builder: | Leopard |
| Engines: | 2 X Yanmar 85 HP |
| JetSkis: | No |
| Flag: | Cook Island |
| SatTv: | No |
| RegNum: | 15185 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | 160 ltr/ho |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | 12 |
| Inverter: | Yes |
| Voltages: | 220 |
| Water Maker: | 160 ltr/ho |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield |
| Dinghy hp: | 25 HP |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling & casting |
| Rods: | - |
Captain
Pablo Gomez Gonzalez
Nation: Spanish
Chef/Mate
Aritz Santiago Ballesteros
Nation: Spanish
Captain Pablo Gomez Gonzalez
With over four years of experience as a professional sailor and three years as a skilled skipper, Pablo brings a wealth of knowledge and passion to every journey. Having sailed more than 20,000 nautical miles, including two Atlantic Ocean crossings and a remarkable delivery voyage from Cape Town to the Mediterranean, his career is defined by adventure and expertise.
His love for the sea is matched by his dedication to safety and precision. Whether guiding charter guests through the stunning Balearic Islands during summer or navigating complex routes, he expertly employs advanced navigational equipment and meticulous planning to ensure smooth and enjoyable voyages.
A natural leader, Pablo thrives on fostering a well-coordinated crew and delivering an exceptional charter experience. With his deep knowledge of weather patterns, local surroundings, and potential challenges, he combines professionalism with a personal passion for sailing, making each trip unforgettable for his guests.
Aritz Santiago Ballesteros
Aritz Ballesteros is a 36-year-old chef renowned for his passion for creating unforgettable culinary experiences. Over the years, he has evolved from a culinary enthusiast into a seasoned Head Chef, excelling in kitchen management, team leadership, menu creation, and event organization.
Aritz’s career has taken him across much of Europe, including a notable tenure with Chateauform in the Netherlands, where he worked in stunning locations across Holland, Germany, France, and Switzerland. His experience includes positions at prestigious establishments such as the five-star Conservatorium Hotel in Amsterdam and high-end restaurants like Taiko Amsterdam, specializing in Asian cuisine, and Helling 7 in Amsterdam.
Last summer, Aritz embraced a new challenge by transitioning to the role of a yacht chef. This career move has been both rewarding and transformative, allowing him to adapt his culinary expertise to the unique demands of working in a confined onboard environment. As a barbecue enthusiast, Aritz has relished the opportunity to innovate while delivering exceptional dining experiences to clients.
His time in Mallorca was particularly fulfilling, as he consistently exceeded guests' expectations with his culinary artistry. Now based aboard the catamaran Bereshit in the British Virgin Islands, Aritz continues to craft memorable dining experiences for guests exploring the Caribbean.
Although he hails from Spain, Aritz’s extensive travels have greatly enriched his culinary repertoire. He remains deeply connected to his Mediterranean roots, specializing in Spanish, Italian, French, and Greek cuisines, while skillfully incorporating Asian influences from Japan, Thailand, and Indonesia. His appreciation for vibrant flavors also extends to South American cuisines, particularly those of Peru and Mexico.
Aritz looks forward to continuing his culinary journey, celebrating the diverse flavors of the world and sharing his innovative creations with guests aboard Bereshit.
With over four years of experience as a professional sailor and three years as a skilled skipper, Pablo brings a wealth of knowledge and passion to every journey. Having sailed more than 20,000 nautical miles, including two Atlantic Ocean crossings and a remarkable delivery voyage from Cape Town to the Mediterranean, his career is defined by adventure and expertise.
His love for the sea is matched by his dedication to safety and precision. Whether guiding charter guests through the stunning Balearic Islands during summer or navigating complex routes, he expertly employs advanced navigational equipment and meticulous planning to ensure smooth and enjoyable voyages.
A natural leader, Pablo thrives on fostering a well-coordinated crew and delivering an exceptional charter experience. With his deep knowledge of weather patterns, local surroundings, and potential challenges, he combines professionalism with a personal passion for sailing, making each trip unforgettable for his guests.
Aritz Santiago Ballesteros
Aritz Ballesteros is a 36-year-old chef renowned for his passion for creating unforgettable culinary experiences. Over the years, he has evolved from a culinary enthusiast into a seasoned Head Chef, excelling in kitchen management, team leadership, menu creation, and event organization.
Aritz’s career has taken him across much of Europe, including a notable tenure with Chateauform in the Netherlands, where he worked in stunning locations across Holland, Germany, France, and Switzerland. His experience includes positions at prestigious establishments such as the five-star Conservatorium Hotel in Amsterdam and high-end restaurants like Taiko Amsterdam, specializing in Asian cuisine, and Helling 7 in Amsterdam.
Last summer, Aritz embraced a new challenge by transitioning to the role of a yacht chef. This career move has been both rewarding and transformative, allowing him to adapt his culinary expertise to the unique demands of working in a confined onboard environment. As a barbecue enthusiast, Aritz has relished the opportunity to innovate while delivering exceptional dining experiences to clients.
His time in Mallorca was particularly fulfilling, as he consistently exceeded guests' expectations with his culinary artistry. Now based aboard the catamaran Bereshit in the British Virgin Islands, Aritz continues to craft memorable dining experiences for guests exploring the Caribbean.
Although he hails from Spain, Aritz’s extensive travels have greatly enriched his culinary repertoire. He remains deeply connected to his Mediterranean roots, specializing in Spanish, Italian, French, and Greek cuisines, while skillfully incorporating Asian influences from Japan, Thailand, and Indonesia. His appreciation for vibrant flavors also extends to South American cuisines, particularly those of Peru and Mexico.
Aritz looks forward to continuing his culinary journey, celebrating the diverse flavors of the world and sharing his innovative creations with guests aboard Bereshit.
Breakfast Buffet:
- Coffee. Thee, Juices, Home made Smoothies.
- Yogurt, Muesli, Ops, Berries, Dry fruit...
- French pastries, French toast, Omelet bar, Crepes, Pancakes, Fried eggs, Bacon, Charcuterie, Cheeses, Creme cheeses,..
- Sourdough Toast, Eggs Benedict, Eggs Florentine, Shakusha Eggs
- Bagels (Crème Fraiche, Salmon, Kervel) (Dijon mustard, Spianata Romana, Pickles)
Salads / Entree / Soups:
- Cesar Salad. Romain lettuce, parmesan, chicken, egg, bacon, dressing, croutons.
- Lentil Salad. Baby spinach, pumpkin pickles, cauliflower slices, red pepper, lemon
yogurt dressing, - Watermelon Salad. Feta, black olives, mint, roaster sesame dressing, crees.
- Cauliflower Couscous. Celery, cucumber, red onion, pumpkin cubes, pomegranate,
hazelnut dressing. - Smoked Beetroot Salad. Wasabi crème, horseradish crème, blueberries, goat milk dill
oil marble. - Burrata Salad. Green peas pure base, roasted asparagus, pesto, rucola, seeds.
- Lobster Salad. Butter lettuce, dill crème, maple sirup, beurre noisette dressing.
- Cherry Tomato Salad. Rucola, manchego cheese, walnut, balsamic vinegar.
- Salmon Tiraditos. Kimchi marinade, green apple, mango gel, jalapeño jam, tobiko, nori.
- Tuna Tartar. Oranje soya marinade, tomato, avocado cream, red chilli, cashew nut, negui.
- Sea Bars Ceviche. Tiger milk marinade, spring onion, red onion pickled, togarashi, kaffir corn gel, crispy shallot.
- Grilled Octopus. Chipotle glazed, apple/fennel salad, raspberry vinaigrette, amaranth crocanti.
- Smoked Veal Tartar. Bbq salad, pickled onion, baby corn, shimeji, egg yolk gel, crispy cabolonero, chives oil.
- Topinambur. Topinambur pure, freekeh, roasted topinambur, mizuna, green oil, seeds.
- Miso Soup. Shitake, nori, daikon, pickled shimeji, wakame.
- Ramen Soup. Dashi base, beef, enoki, soya egg, chili oil, furikake.
- Onion Soup. Croutons, crispy onion, parmesan chip, herbs.
- Sweet Corn Veloute. Pickled shallot, torched corn, crispy seeds.
- Parmesan Soup. Crispy bacon, garlic croutons, chives.
- Gazpacho. Croutons, parsley, chopped cucumber.
- Salmorejo. Chopped egg, crispy serrano ham, croutons, herbs.
- Leek Veloute. Crispy garlic, green oil, chives, crispy leek.
Main Courses:
Fish
- Sea Bass Filet. Parsnip pure, seasonal veggies, wasabi hollandaise.
- Monkey Fish. White beans lemon butter base, carrot, brussels sprouts, beurre blanc
foam. - Black Cod. Roasted Japanese aubergine, miso gel, soya caviar, shimeji, salty fingers.
- Grilled Ink Fish. Smash potato, black garlic risotto, kimchi mayo, crees.
- Lobster. Makhani sauce, yogurt, coriander, cashew nuts, lemon caviar.
- Turbot Filet. Pumpkin pure, tobiko beurre blanc, chicory salad, blood orange dressing.
- Coquilles St Jacques. Sweet potato pure, cristal scrims, broccolini, passion fruit foam.
- Salmon Filet. Potato mille-feuille, beetroot pure, spring onion, kohlrabi, cappers sauce.
Meat
- Entrecot. Parsnip pure, brussels sprouts, mini carrots, potatoes, chipotle grazed, jdv.
- Filet Mignon. Potato pure, portobello, bone marrow, rutabaga cubes, brandy jus.
- Bavette. Beetroot hummus, mushrooms forest, chimichurri, negui, green oil.
- Chicken Supreme. Onion in three textures, savora mustard siphon, skin cracker.
- Red Curry Chicken. Edamame beans, bok choy, veggies and fried rice.
- Lamb Chops. Kale pesto, roasted cherry, purple cabbage salad, rosemary popcorn.
- Lamb Shoulder Goulash. Asian style, potatoes, green peas, carrots, daikon, bean sprouts, oyster mushrooms.
- Duck Breast. Truffle celeriac pave, broccolini, asparagus, orange gel, duck jus.
- Venison. Topinambur pure, pumpkin cubes, crispy topinambur, green oil, venison jus.
Vegetarian
- Roasted Cauliflower. White beans pure, baby spinach, beurre noisette, fried cappers.
- Aubergine. Rice base, miso tahini, honey, spring onion, coriander, pomegranate.
- Daikon Scallops. Grilled watermelon, tajin/lime cucumber, pickled red onion, feta
- Bbq Celeriac. Pumpkin pure, cardamon yogurt, hazelnut foam, Mushrooms cracker.
- Roasted Broccoli. Broccoli pure, miso bok soy, smoked whiskey dressing, seeds.
- Salsifí. Honey emulsion, blood orange compote, pollen, salsify chips, crees.
- Carrot in Textures. Carrot pure, rainbow carrots, coconut milk, vanilla, crispy carrot.
- Green Curry. White base, green peas, coriander, bok choy, spring onion, broccolini.
Desserts:
- Japanese Cheese Cake.
- Guinness Cake.
- Créeme Brulé.
- Matcha Tiramisu.
- Fruit Parfait.
- Créeme Caramel.
- Coconut Tapioca, Mango, 5 spices Honey. - Lemon Pie.
- Red Fruit Pie.
- Apple Pie.
- Bbq Pineapple.
Cocktails:
- Aperol Spritz
- Moscow Mule
- Whiskey Sour
- Amaretto Sour
- Daiquiris
- Margaritas (Spicy, Mango, Strawberry, etc...)
- Dry Martini
Wedding Sailing Cruise in the BVI’s….its a must with this crew!
This was a trip of a lifetime and both Captain Pablo and Chef Aritz made it all possible. They went above and beyond to make our 8 day sail the most memorable trip EVER! Captain Pablo’s knowledge of the BVI’s was spot on and always knew the best islands to visit. We wanted to dinner one night on an island and his recommendation was amazing and he even made the reservations for us. We also decided at the last minute to get married on the boat so Captain Pablo made sure my day was perfect and found decorations and had a beautiful bouquet of flowers for me. The food….I can’t even describe the amazing dishes that Chef Aritz prepared for us, each morning he greeted me with a cappuccino and made sure to review the daily menu with us and gave us options. I’ll post pics of each meal so they can speak for themselves. Each meal was made with love and even Captain Pablo made his famous grandmothers French Toast one morning which was to die for! I would 100% recommend sailing with this crew, you won’t be disappointed I promise.
They Were Super With Everyone!
The best of times are had at sailing the sea and this boat is the one you want.
Pablo and Artiz were great and blended perfectly with my family. They were always on point and delivered everything anyone could ever want. They were super with everyone in my family and my 3yr old daughter loved them both. Food and a clean cabin was always available and they became great friends and honestly I was sad to part ways at the end of the trip. Can't wait to sail with them again in the future. The boat was amazing and the trip was too, l've been around the world and have had many trips, you can't go wrong with the Bereshit crew!!!!!!
5 Star Adventure
Our sailing experience around Mallorca on the Leopard 50 ‘Bereshit’ was nothing short of magical - from the breathtaking beaches and luxurious comfort to the exceptional crew, every moment was a five-star adventure we’ll cherish forever!
Rates are Inclusive
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $22,500 | $23,500 | $24,500 | $25,500 | $26,500 | $28,500 | $29,500 | ||||
| Summer 2026 | $22,500 | $23,500 | $24,500 | $25,500 | $26,500 | $28,500 | $29,500 |
What is included in a All Inclusive Charter? What Is NOT Included?
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
Additional Rate Details
MINIMUM NIGHTS: 5, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for half of daily rate. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $32,800 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $33,000 - charter may not start prior to 12/28
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for half of daily rate. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $32,800 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $33,000 - charter may not start prior to 12/28
X
Available
X
Booked
X
Hold
X
Unavailable
Vessel Specs
- : Cat
- : 26 Feet
- : 8.5 Feet
- : 8
- : 2023
- : Leopard
- : 7
- : 18
- : 2 X Yanmar 85 HP
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Pablo Gomez Gonzalez
- : Cook Island
- : No
- : 15185
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 X Yanmar 85 HP | |
| Fuel Consumption: | 2 |
| Cruising Speed: | 7 |
| Max Speed: | 18US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
Water Fun
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | No |
| Water Maker: | 160 ltr/ho |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 10 |
| Minimum Age: | 12 |
| Generator: | 1 Genset Northern |
| Inverter: | Yes |
| Voltages: | 220 |
| Water Maker: | 160 ltr/ho |
| Water Cap: | 900 Litres |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield |
| Dinghy hp: | 25 HP |
| Dinghy # pax: | 6+1 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling & casting |
| Rods: | - |
Meet the Crew
Captain
Pablo Gomez Gonzalez
Nation: Spanish
Chef/Mate
Aritz Santiago Ballesteros
Nation: Spanish
Captain Pablo Gomez Gonzalez
With over four years of experience as a professional sailor and three years as a skilled skipper, Pablo brings a wealth of knowledge and passion to every journey. Having sailed more than 20,000 nautical miles, including two Atlantic Ocean crossings and a remarkable delivery voyage from Cape Town to the Mediterranean, his career is defined by adventure and expertise.
His love for the sea is matched by his dedication to safety and precision. Whether guiding charter guests through the stunning Balearic Islands during summer or navigating complex routes, he expertly employs advanced navigational equipment and meticulous planning to ensure smooth and enjoyable voyages.
A natural leader, Pablo thrives on fostering a well-coordinated crew and delivering an exceptional charter experience. With his deep knowledge of weather patterns, local surroundings, and potential challenges, he combines professionalism with a personal passion for sailing, making each trip unforgettable for his guests.
Aritz Santiago Ballesteros
Aritz Ballesteros is a 36-year-old chef renowned for his passion for creating unforgettable culinary experiences. Over the years, he has evolved from a culinary enthusiast into a seasoned Head Chef, excelling in kitchen management, team leadership, menu creation, and event organization.
Aritz’s career has taken him across much of Europe, including a notable tenure with Chateauform in the Netherlands, where he worked in stunning locations across Holland, Germany, France, and Switzerland. His experience includes positions at prestigious establishments such as the five-star Conservatorium Hotel in Amsterdam and high-end restaurants like Taiko Amsterdam, specializing in Asian cuisine, and Helling 7 in Amsterdam.
Last summer, Aritz embraced a new challenge by transitioning to the role of a yacht chef. This career move has been both rewarding and transformative, allowing him to adapt his culinary expertise to the unique demands of working in a confined onboard environment. As a barbecue enthusiast, Aritz has relished the opportunity to innovate while delivering exceptional dining experiences to clients.
His time in Mallorca was particularly fulfilling, as he consistently exceeded guests' expectations with his culinary artistry. Now based aboard the catamaran Bereshit in the British Virgin Islands, Aritz continues to craft memorable dining experiences for guests exploring the Caribbean.
Although he hails from Spain, Aritz’s extensive travels have greatly enriched his culinary repertoire. He remains deeply connected to his Mediterranean roots, specializing in Spanish, Italian, French, and Greek cuisines, while skillfully incorporating Asian influences from Japan, Thailand, and Indonesia. His appreciation for vibrant flavors also extends to South American cuisines, particularly those of Peru and Mexico.
Aritz looks forward to continuing his culinary journey, celebrating the diverse flavors of the world and sharing his innovative creations with guests aboard Bereshit.
With over four years of experience as a professional sailor and three years as a skilled skipper, Pablo brings a wealth of knowledge and passion to every journey. Having sailed more than 20,000 nautical miles, including two Atlantic Ocean crossings and a remarkable delivery voyage from Cape Town to the Mediterranean, his career is defined by adventure and expertise.
His love for the sea is matched by his dedication to safety and precision. Whether guiding charter guests through the stunning Balearic Islands during summer or navigating complex routes, he expertly employs advanced navigational equipment and meticulous planning to ensure smooth and enjoyable voyages.
A natural leader, Pablo thrives on fostering a well-coordinated crew and delivering an exceptional charter experience. With his deep knowledge of weather patterns, local surroundings, and potential challenges, he combines professionalism with a personal passion for sailing, making each trip unforgettable for his guests.
Aritz Santiago Ballesteros
Aritz Ballesteros is a 36-year-old chef renowned for his passion for creating unforgettable culinary experiences. Over the years, he has evolved from a culinary enthusiast into a seasoned Head Chef, excelling in kitchen management, team leadership, menu creation, and event organization.
Aritz’s career has taken him across much of Europe, including a notable tenure with Chateauform in the Netherlands, where he worked in stunning locations across Holland, Germany, France, and Switzerland. His experience includes positions at prestigious establishments such as the five-star Conservatorium Hotel in Amsterdam and high-end restaurants like Taiko Amsterdam, specializing in Asian cuisine, and Helling 7 in Amsterdam.
Last summer, Aritz embraced a new challenge by transitioning to the role of a yacht chef. This career move has been both rewarding and transformative, allowing him to adapt his culinary expertise to the unique demands of working in a confined onboard environment. As a barbecue enthusiast, Aritz has relished the opportunity to innovate while delivering exceptional dining experiences to clients.
His time in Mallorca was particularly fulfilling, as he consistently exceeded guests' expectations with his culinary artistry. Now based aboard the catamaran Bereshit in the British Virgin Islands, Aritz continues to craft memorable dining experiences for guests exploring the Caribbean.
Although he hails from Spain, Aritz’s extensive travels have greatly enriched his culinary repertoire. He remains deeply connected to his Mediterranean roots, specializing in Spanish, Italian, French, and Greek cuisines, while skillfully incorporating Asian influences from Japan, Thailand, and Indonesia. His appreciation for vibrant flavors also extends to South American cuisines, particularly those of Peru and Mexico.
Aritz looks forward to continuing his culinary journey, celebrating the diverse flavors of the world and sharing his innovative creations with guests aboard Bereshit.
Chef's Table
Breakfast Buffet:
- Coffee. Thee, Juices, Home made Smoothies.
- Yogurt, Muesli, Ops, Berries, Dry fruit...
- French pastries, French toast, Omelet bar, Crepes, Pancakes, Fried eggs, Bacon, Charcuterie, Cheeses, Creme cheeses,..
- Sourdough Toast, Eggs Benedict, Eggs Florentine, Shakusha Eggs
- Bagels (Crème Fraiche, Salmon, Kervel) (Dijon mustard, Spianata Romana, Pickles)
Salads / Entree / Soups:
- Cesar Salad. Romain lettuce, parmesan, chicken, egg, bacon, dressing, croutons.
- Lentil Salad. Baby spinach, pumpkin pickles, cauliflower slices, red pepper, lemon
yogurt dressing, - Watermelon Salad. Feta, black olives, mint, roaster sesame dressing, crees.
- Cauliflower Couscous. Celery, cucumber, red onion, pumpkin cubes, pomegranate,
hazelnut dressing. - Smoked Beetroot Salad. Wasabi crème, horseradish crème, blueberries, goat milk dill
oil marble. - Burrata Salad. Green peas pure base, roasted asparagus, pesto, rucola, seeds.
- Lobster Salad. Butter lettuce, dill crème, maple sirup, beurre noisette dressing.
- Cherry Tomato Salad. Rucola, manchego cheese, walnut, balsamic vinegar.
- Salmon Tiraditos. Kimchi marinade, green apple, mango gel, jalapeño jam, tobiko, nori.
- Tuna Tartar. Oranje soya marinade, tomato, avocado cream, red chilli, cashew nut, negui.
- Sea Bars Ceviche. Tiger milk marinade, spring onion, red onion pickled, togarashi, kaffir corn gel, crispy shallot.
- Grilled Octopus. Chipotle glazed, apple/fennel salad, raspberry vinaigrette, amaranth crocanti.
- Smoked Veal Tartar. Bbq salad, pickled onion, baby corn, shimeji, egg yolk gel, crispy cabolonero, chives oil.
- Topinambur. Topinambur pure, freekeh, roasted topinambur, mizuna, green oil, seeds.
- Miso Soup. Shitake, nori, daikon, pickled shimeji, wakame.
- Ramen Soup. Dashi base, beef, enoki, soya egg, chili oil, furikake.
- Onion Soup. Croutons, crispy onion, parmesan chip, herbs.
- Sweet Corn Veloute. Pickled shallot, torched corn, crispy seeds.
- Parmesan Soup. Crispy bacon, garlic croutons, chives.
- Gazpacho. Croutons, parsley, chopped cucumber.
- Salmorejo. Chopped egg, crispy serrano ham, croutons, herbs.
- Leek Veloute. Crispy garlic, green oil, chives, crispy leek.
Main Courses:
Fish
- Sea Bass Filet. Parsnip pure, seasonal veggies, wasabi hollandaise.
- Monkey Fish. White beans lemon butter base, carrot, brussels sprouts, beurre blanc
foam. - Black Cod. Roasted Japanese aubergine, miso gel, soya caviar, shimeji, salty fingers.
- Grilled Ink Fish. Smash potato, black garlic risotto, kimchi mayo, crees.
- Lobster. Makhani sauce, yogurt, coriander, cashew nuts, lemon caviar.
- Turbot Filet. Pumpkin pure, tobiko beurre blanc, chicory salad, blood orange dressing.
- Coquilles St Jacques. Sweet potato pure, cristal scrims, broccolini, passion fruit foam.
- Salmon Filet. Potato mille-feuille, beetroot pure, spring onion, kohlrabi, cappers sauce.
Meat
- Entrecot. Parsnip pure, brussels sprouts, mini carrots, potatoes, chipotle grazed, jdv.
- Filet Mignon. Potato pure, portobello, bone marrow, rutabaga cubes, brandy jus.
- Bavette. Beetroot hummus, mushrooms forest, chimichurri, negui, green oil.
- Chicken Supreme. Onion in three textures, savora mustard siphon, skin cracker.
- Red Curry Chicken. Edamame beans, bok choy, veggies and fried rice.
- Lamb Chops. Kale pesto, roasted cherry, purple cabbage salad, rosemary popcorn.
- Lamb Shoulder Goulash. Asian style, potatoes, green peas, carrots, daikon, bean sprouts, oyster mushrooms.
- Duck Breast. Truffle celeriac pave, broccolini, asparagus, orange gel, duck jus.
- Venison. Topinambur pure, pumpkin cubes, crispy topinambur, green oil, venison jus.
Vegetarian
- Roasted Cauliflower. White beans pure, baby spinach, beurre noisette, fried cappers.
- Aubergine. Rice base, miso tahini, honey, spring onion, coriander, pomegranate.
- Daikon Scallops. Grilled watermelon, tajin/lime cucumber, pickled red onion, feta
- Bbq Celeriac. Pumpkin pure, cardamon yogurt, hazelnut foam, Mushrooms cracker.
- Roasted Broccoli. Broccoli pure, miso bok soy, smoked whiskey dressing, seeds.
- Salsifí. Honey emulsion, blood orange compote, pollen, salsify chips, crees.
- Carrot in Textures. Carrot pure, rainbow carrots, coconut milk, vanilla, crispy carrot.
- Green Curry. White base, green peas, coriander, bok choy, spring onion, broccolini.
Desserts:
- Japanese Cheese Cake.
- Guinness Cake.
- Créeme Brulé.
- Matcha Tiramisu.
- Fruit Parfait.
- Créeme Caramel.
- Coconut Tapioca, Mango, 5 spices Honey. - Lemon Pie.
- Red Fruit Pie.
- Apple Pie.
- Bbq Pineapple.
Cocktails:
- Aperol Spritz
- Moscow Mule
- Whiskey Sour
- Amaretto Sour
- Daiquiris
- Margaritas (Spicy, Mango, Strawberry, etc...)
- Dry Martini
Guest Reviews
Wedding Sailing Cruise in the BVI’s….its a must with this crew!
This was a trip of a lifetime and both Captain Pablo and Chef Aritz made it all possible. They went above and beyond to make our 8 day sail the most memorable trip EVER! Captain Pablo’s knowledge of the BVI’s was spot on and always knew the best islands to visit. We wanted to dinner one night on an island and his recommendation was amazing and he even made the reservations for us. We also decided at the last minute to get married on the boat so Captain Pablo made sure my day was perfect and found decorations and had a beautiful bouquet of flowers for me. The food….I can’t even describe the amazing dishes that Chef Aritz prepared for us, each morning he greeted me with a cappuccino and made sure to review the daily menu with us and gave us options. I’ll post pics of each meal so they can speak for themselves. Each meal was made with love and even Captain Pablo made his famous grandmothers French Toast one morning which was to die for! I would 100% recommend sailing with this crew, you won’t be disappointed I promise.
They Were Super With Everyone!
The best of times are had at sailing the sea and this boat is the one you want.
Pablo and Artiz were great and blended perfectly with my family. They were always on point and delivered everything anyone could ever want. They were super with everyone in my family and my 3yr old daughter loved them both. Food and a clean cabin was always available and they became great friends and honestly I was sad to part ways at the end of the trip. Can't wait to sail with them again in the future. The boat was amazing and the trip was too, l've been around the world and have had many trips, you can't go wrong with the Bereshit crew!!!!!!
5 Star Adventure
Our sailing experience around Mallorca on the Leopard 50 ‘Bereshit’ was nothing short of magical - from the breathtaking beaches and luxurious comfort to the exceptional crew, every moment was a five-star adventure we’ll cherish forever!
Availability / Rates
Rates are Inclusive
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $22,500 | $23,500 | $24,500 | $25,500 | $26,500 | $28,500 | $29,500 |
| Summer 2026 | $22,500 | $23,500 | $24,500 | $25,500 | $26,500 | $28,500 | $29,500 |
What is included in a All Inclusive Charter? What Is NOT Included?
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
Additional Rate Details
MINIMUM NIGHTS: 5, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for half of daily rate. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $32,800 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $33,000 - charter may not start prior to 12/28
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for half of daily rate. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $32,800 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $33,000 - charter may not start prior to 12/28
