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
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| • Engines: 2 x Volvo D3 150 HP • Generator: Kohler 22.5 KVA, 50Hz, 230V | |
| Fuel Consumption: | 30 |
| Cruising Speed: | 8 |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 10.2 Metres |
| Draft: | 1.6 Metres |
| Pax: | 10 |
| YearBuilt: | 2020 |
| Builder: | Sunreef Yachts |
| Engines: | • Engines: 2 x Volvo D3 150 HP • Generator: Kohler 22.5 KVA, 50Hz, 230V |
| Flag: | Spanish |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | W. Med - Spain/Balearics |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | - |
| Salon Stereo: | - |
| Sat Tv: | Wifi |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | AB with yamaha 70 HP |
| Dinghy hp: | - |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | - |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
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.
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
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.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 10.2 Metres
- : 1.6 Metres
- : 10
- : 2020
- : Sunreef Yachts
- : 8
- : • Engines: 2 x Volvo D3 150 HP • Generator: Kohler 22.5 KVA, 50Hz, 230V
- : Yacht offers Rendezvous Diving only
- : Miguel Herrera
- : Spanish
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| • Engines: 2 x Volvo D3 150 HP • Generator: Kohler 22.5 KVA, 50Hz, 230V | |
| Fuel Consumption: | 30 |
| Cruising Speed: | 8 |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | W. Med - Spain/Balearics |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | - |
| Salon Stereo: | - |
| Sat Tv: | Wifi |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | - |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | - |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | AB with yamaha 70 HP |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | - |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
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.
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
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.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
