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10 passengers | 5 cabins

CALMA

Launched in September 2020, luxurious Sunreef 60 sailing catamaran CALMA offers 225 m² of living space to enjoy life on board.CALMA’s layout features five exclusive double ensuite cabins for ten guests, a stylish saloon with cosy lounging and dining areas, and a functional galley up, giving the chance to watch a professional chef in action.Thanks to the sliding saloon door the interior blends naturally with the outside, opening onto the large, sheltered aft deck and the splendid front terrace. The spacious flybridge features a BBQ, a wet bar and plenty of seating for enjoying the beautiful panoramic views.Operated by an experienced crew of 3, this grey-hulled beauty is available in the Caribbean in winter and in the Balearics in summer.

1 x Master Cabin
4 x Guests Cabins

From €40,500 / week

View Availability More Details

About this Yacht

More Details

Video
Water Sports and Amenities

Water Sports & Toys

• AB with yamaha 70 HP
• Paddle surf
• Wakeboard
• Seabob x 2
• Towable inflate matress
• Fishing rods

*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

Amenities & Entertainment

  • Air conditioning (Full)

Bang & Olufsen sound system

Meet the Crew
  • Miguel Herrera Miguel Herrera Captain
  • David Villalba David Villalba Chef
  • Carlos Caruzzo Carlos Caruzzo Deckhand

Captain: Miguel Herrera
Nationality: Spanish

Miguel is a skilled Captain with great experience at sea and general maintenance of the yacht. He is the ideal person to offer a memorable itinerary, thanks to his extensive knowledge of the Balearics. Considered an active and friendly person, his main motivation is to create a good atmosphere on the yacht and ensuring that everyone is enjoying the charter. The most important for him is to have happy guests on board. He loves discovering new places and sharing the ones he knows, but also doing water sports, such as kitesurfing, paddleboarding, and diving.

Chef: David Villalba
Nationality: Spanish

David is a professional chef with over 12 years of experience in renowned Michelin-starred restaurants across Spain. His background combines technical precision, creativity, and a deep respect for high-quality ingredients, with a culinary style rooted in contemporary Mediterranean cuisine and refined international flavours. Throughout his career, including roles as Head Chef and restaurant owner, he has developed expertise in menu design, kitchen leadership, and delivering bespoke dining experiences that reflect both elegance and balance.

With valid STCW certification and training in food safety and hygiene, David brings discipline, organisation, and adaptability to the galley environment. His approach blends restaurant-level gastronomy with the practical demands of life at sea, creating memorable dining experiences tailored to guests while capturing the essence of Mediterranean hospitality.

Deckhand: Carlos Caruzzo
Nationality: Argentinian

Born in Argentina and Spanish nationality. Carlos speaks Spanish and basic English. He has lived since he was 20 years old in Spain, Province of Alicante, on the Costa Blanca, a lover of the sea and nautical sports, he has been working in the nautical industry for 16 and a half years.

Chef’s Table

Special diets: On request Kosher: On request

Weekly Sample Menu

Breakfast: Awakening at Sea

A service designed to support recovery and provide precise antioxidant nutrition.

Detox & Speciality Drinks

  • Green Smoothie: Granny Smith apple, spinach, cucumber, and a touch of ginger
  • Red Smoothie: Beetroot extract with wild berries and pomegranate
  • Dual Citrus Juice: Valencia orange combined with seasonal blood orange
  • Speciality Coffee: Nitrogen cold brew (silky texture) or naturally roasted espresso

Premium Fruit Platter

  • Selection of figs, peaches, nectarines, watermelon, and Muscat grapes from the Valencian orchards

Eco Bowls (Choice of)

  • Organic sheep yoghurt with rosemary honey and toasted Marcona almonds
  • Goat yoghurt with walnuts, blueberries, banana, coconut chips, chia seeds, and honey

Sourdough Toast Selection

  • Iberian Bellota ham (5J) with extra virgin olive oil
  • Ripe avocado with smoked salmon and dill oil

Signature Dish

  • Low-temperature egg (63°C) on truffled potato espuma with parmesan shavings

Aperitifs: Deck Cocktail

Precision based on haute cuisine standards.

Technical Cured Specialities

  • Brioche with anchovy and smoked butter
  • Gilda skewer with anchovy, piparra peppers, bluefin tuna, and confit cherry tomato

Avant-Garde Raw Bites

  • Blinis with caviar and chives
  • Mini bluefin tuna tartare with lime
  • Raw scallop with corn tiger’s milk
  • Gillardeau oyster with Granny Smith apple and celery granita

 Signature Bites

  • Steak tartare on Sardinian crisp bread
  • Cucumber roll with salmon and cream cheese
  • Watermelon gazpacho shot with Bloody Mary seasoning

Lunch: Mediterranean Midday

A reinterpretation of traditional cuisine using contemporary techniques.

Pre-Starter

  • Marcona almond ajoblanco with Dénia red prawn tartare and grapes infused with Fino sherry

Starter

  • Bluefin tuna carpaccio marinated in soy and wasabi, with pine nut emulsion and Cieza peach tartare

Main Course

  • Wild sea bass with cava fennel sauce and trout roe

Dessert

  • Fresh fig with mascarpone mousse, Moscatel reduction, and goat cheese ice cream

Dinner: Fine Dining at Anchor

A gala menu focused on product purity and technical elegance.

Pre-Starter

  • Clarified cold tomato consommé with basil extra virgin olive oil

Starter

  • Scallops with cauliflower cream, dill oil, and Oscietra caviar

Main Course

  • Beef tenderloin with foie gras, reduced natural jus, and celeriac purée with green asparagus

Dessert

  • Strawberries marinated in Modena balsamic vinegar with vanilla Chantilly cream
Vessel Specs
Cabins & Berths
5 Queen
Type
Cat
Builder
Sunreef Yachts
Year built
2020
Length
60.37 Ft / 18.40 m
Beam
10.2
Draft
1.6
Cruising speed
8 kn
Cabins
5 (5 Queen)
Heads / showers
5 / 5
Engines
• Engines: 2 x Volvo D3 150 HP
• Generator: Kohler 22.5 KVA, 50Hz, 230V
Generator
No
Flag
Spanish
Home port
Balearic Islands, Spain
Turnaround
48 hours
Children
No
Smoking
No
Pets
No
Scuba
Yacht offers Rendezvous Diving only
CALMA layout
Yacht layout — click to enlarge

Happy Clients

Guest Reviews

Launched in September 2020, luxurious Sunreef 60 sailing catamaran CALMA offers 225 m² of living space to enjoy life on board. CALMA’s layout features five exclusive double ensuite cabins for ten guests, a stylish saloon with cosy lounging and dining areas, and a functional galley up, giving the chance to watch a professional chef in action. Thanks to the sliding saloon door the interior blends naturally with the outside, opening onto the large, sheltered aft deck and the splendid front terrace. The spacious flybridge features a BBQ, a wet bar and plenty of seating for enjoying the beautiful panoramic views. Operated by an experienced crew of 3, this grey-hulled beauty is available in the Caribbean in winter and in the Balearics in summer.
Charter location
Bahamas
Yacht chartered
CALMA

We had a great time, thank you. Everything was terrific. The crew, Miguel, Alvaro and Carlos, were “super helpful and great. Chef Alvaro’s food was excellent, and they felt he clearly enjoys what he does.

– September 2026

Availability

Rates & Booking

What is included in an 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

Summer 2026 :
Low season (May and October): EUR 40.500 + APA 30% + VAT 21%
Mid season (June and September): EUR 43.500 + APA 30% + VAT 21%
High season (July and August): EUR 46.500 + APA 30% + VAT 21%

Summer 2026 :
Open for May and First Half of July

Positioning fee may apply depending on the precise embarkation and disembarkation points.

  • xAvailable
  • xBooked
  • xHold
  • xUnavailable

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