AZUL
8 guests in 4 double cabins fully air-conditioned with ensuite facilities
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| ENGINES: 2x NANNI 115hp GENERATORS: 17 KWA | |
| Fuel Consumption: | 22 |
| Cruising Speed: | 9 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 29.6 Feet |
| Draft: | 5.1 Feet |
| Pax: | 8 |
| YearBuilt: | 2023 |
| Builder: | Lagoon |
| JetSkis: | No |
| Flag: | GREEK |
| Engines: | ENGINES: 2x NANNI 115hp GENERATORS: 17 KWA |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | No |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | No |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | No |
| Minimum Age: | - |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | Yes |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | HIGHFIELD CL 420 |
| Dinghy hp: | 60 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Jean-Marc is a seasoned and dedicated maritime professional, proudly holding the prestigious RYA Yachtmaster Offshore certification. With a background as a skilled cabinet maker spanning over a decade, he transitioned into the maritime world to pursue his lifelong passion for sailing and navigation. Based in Greece, Captain Jean-Marc specializes in creating bespoke sailing holidays, offering clients the rare opportunity to experience the sea like never before. Drawing on a wealth of experience, Captain Jean-Marc has expertly navigated catamarans across diverse waters, including the Mediterranean (France, Croatia, and Greece) and the Caribbean (British Virgin Islands and Sint Maarten). His sailing résumé also boasts a successful Atlantic crossing. With an intimate knowledge of the Greek Islands, he provides guests with unparalleled access to hidden coves, charming villages, and breathtaking beaches—all while exploring the region’s iconic sunny waters. Renowned for his calm demeanor and professional leadership, Captain Jean-Marc is dedicated to ensuring the highest standards of safety and guest satisfaction. On board, he fosters a relaxed yet meticulously organized environment, where guests can unwind and fully immerse themselves in the elegance of life at sea. For those with a curiosity for sailing, Captain Jean-Marc enthusiastically shares his expertise, offering personalized instruction and guidance to enrich the experience. With a commitment to delivering exceptional service, Captain Jean-Marc ensures every voyage is a truly memorable journey. Whether it’s the thrill of adventure, the serenity of the open sea, or the charm of coastal exploration, each trip promises a perfect balance of luxury, discovery, and the timeless beauty of sailing.
Cook Taxiarchis Parnos
Taxiarchis, born and raised in Greece, is a dynamic, internationally seasoned chef with a decade of culinary experience across Greece, Denmark, the UK, and the Swiss Alps. A proud graduate of Le Monde Culinary School, he blends classical training with a modern, creative approach that elevates every kitchen he joins.
Specializing in Greek and Mediterranean cuisine, with a strong flair for innovative brunch concepts, Taxiarchis is known for bringing authentic flavours to life with contemporary techniques. His career highlights include key roles in well-known boutique and à la carte restaurants, such as Café Dyrehaven, Skipperly Restaurant, St Catherine’s College, and premium seasonal venues in the Swiss Alps. These environments have shaped him into a chef who excels in refined service settings, where quality, consistency, and presentation matter most.
With strong skills in preparation, menu execution, and team collaboration, Taxiarchis thrives in fast-paced environments without ever compromising standards. His adaptability, precision, and commitment to delivering high-quality dishes consistently make him a standout asset to any high-end restaurant or hospitality team.
Hostess/ Deckhand Marie Sophie Arnaud
Marie-Sophie Arnaud was born and raised in the picturesque countryside of France, where she developed a deep appreciation for the sea and nature. Her journey into the yachting world began a few years ago, fueled by her passion for adventure and her innate desire to deliver exceptional service. Initially starting her career as a deckhand and stewardess, Marie-Sophie quickly gained extensive hands-on experience working aboard a variety of yachts, including catamarans and monohulls ranging from 42 to 58 feet in length.
Her professionalism and dedication to excellence led her to become an invaluable member of our team. With a keen eye for detail and a warm, approachable demeanor, Marie-Sophie is committed to providing an outstanding guest experience. She takes pride in creating a comfortable and welcoming environment for everyone onboard, ensuring that both guests and crew members feel at ease and cared for. Her ability to anticipate and manage the specific needs of each person onboard, while maintaining the highest standards of safety and a harmonious atmosphere, sets her apart.
Beyond her professional capabilities, Marie-Sophie is a dynamic and adventurous individual. An avid sports enthusiast, she thrives on physical challenges and has a particular passion for scuba diving and freediving. Her love for the ocean is evident in her enthusiasm for exploring the underwater world and sharing her experiences with those around her.
Fluent in French, Spanish, and English, Marie-Sophie’s multilingual skills enable her to connect effortlessly with people from diverse cultural backgrounds, making her an asset in any international setting. Her dedication, versatility, and passion for the yachting lifestyle make her a cherished member of our crew and a trusted companion for every journey at sea
You guys were the centre of an amazing service. The beautiful mornings with an outstanding breakfast, the coffee and the fresh fruit.
But also your professional attitude has been so impressive.
The service of tidying the bedroom so neat, the fresh clean Azul has been a present to us. ♡
You are a wonderful crew, kind, well organised, enjoyable to be around, or in Dutch ‘gezellig’.
Among the many food highlights were shakshuka, fish balls, and the radish tzatziki. Fiskardo is one of the prettiest villages we’ve seen in a long time.
We also loved having the great Italian food at Onore in Syvota.
All in all, this was a fantastic week!
We spent 7 days on azul enjoying a family vacation ! Our time on Azul was absolutely fantastic, and this was largely because of you! The great hospitality – amazing meals , beautiful turns and beaches really make it an unforgettable week for us! Thank you very much!
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| High Season | |||||||||||
| Low Season | |||||||||||
| Low Season (Fall/Winter) |
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
June/September: 24000 EUR per week
Low Season: 20.000 EUR per week
Embarkation 12h PM / Disembarkation 12h AM
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 29.6 Feet
- : 5.1 Feet
- : 8
- : 2023
- : Lagoon
- : 9
- : 10
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : GREEK
- : ENGINES: 2x NANNI 115hp GENERATORS: 17 KWA
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| ENGINES: 2x NANNI 115hp GENERATORS: 17 KWA | |
| Fuel Consumption: | 22 |
| Cruising Speed: | 9 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | No |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | No |
| Bimini: | No |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | No |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | No |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | No |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | HIGHFIELD CL 420 |
| Dinghy hp: | 60 |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain Jean-Marc is a seasoned and dedicated maritime professional, proudly holding the prestigious RYA Yachtmaster Offshore certification. With a background as a skilled cabinet maker spanning over a decade, he transitioned into the maritime world to pursue his lifelong passion for sailing and navigation. Based in Greece, Captain Jean-Marc specializes in creating bespoke sailing holidays, offering clients the rare opportunity to experience the sea like never before. Drawing on a wealth of experience, Captain Jean-Marc has expertly navigated catamarans across diverse waters, including the Mediterranean (France, Croatia, and Greece) and the Caribbean (British Virgin Islands and Sint Maarten). His sailing résumé also boasts a successful Atlantic crossing. With an intimate knowledge of the Greek Islands, he provides guests with unparalleled access to hidden coves, charming villages, and breathtaking beaches—all while exploring the region’s iconic sunny waters. Renowned for his calm demeanor and professional leadership, Captain Jean-Marc is dedicated to ensuring the highest standards of safety and guest satisfaction. On board, he fosters a relaxed yet meticulously organized environment, where guests can unwind and fully immerse themselves in the elegance of life at sea. For those with a curiosity for sailing, Captain Jean-Marc enthusiastically shares his expertise, offering personalized instruction and guidance to enrich the experience. With a commitment to delivering exceptional service, Captain Jean-Marc ensures every voyage is a truly memorable journey. Whether it’s the thrill of adventure, the serenity of the open sea, or the charm of coastal exploration, each trip promises a perfect balance of luxury, discovery, and the timeless beauty of sailing.
Cook Taxiarchis Parnos
Taxiarchis, born and raised in Greece, is a dynamic, internationally seasoned chef with a decade of culinary experience across Greece, Denmark, the UK, and the Swiss Alps. A proud graduate of Le Monde Culinary School, he blends classical training with a modern, creative approach that elevates every kitchen he joins.
Specializing in Greek and Mediterranean cuisine, with a strong flair for innovative brunch concepts, Taxiarchis is known for bringing authentic flavours to life with contemporary techniques. His career highlights include key roles in well-known boutique and à la carte restaurants, such as Café Dyrehaven, Skipperly Restaurant, St Catherine’s College, and premium seasonal venues in the Swiss Alps. These environments have shaped him into a chef who excels in refined service settings, where quality, consistency, and presentation matter most.
With strong skills in preparation, menu execution, and team collaboration, Taxiarchis thrives in fast-paced environments without ever compromising standards. His adaptability, precision, and commitment to delivering high-quality dishes consistently make him a standout asset to any high-end restaurant or hospitality team.
Hostess/ Deckhand Marie Sophie Arnaud
Marie-Sophie Arnaud was born and raised in the picturesque countryside of France, where she developed a deep appreciation for the sea and nature. Her journey into the yachting world began a few years ago, fueled by her passion for adventure and her innate desire to deliver exceptional service. Initially starting her career as a deckhand and stewardess, Marie-Sophie quickly gained extensive hands-on experience working aboard a variety of yachts, including catamarans and monohulls ranging from 42 to 58 feet in length.
Her professionalism and dedication to excellence led her to become an invaluable member of our team. With a keen eye for detail and a warm, approachable demeanor, Marie-Sophie is committed to providing an outstanding guest experience. She takes pride in creating a comfortable and welcoming environment for everyone onboard, ensuring that both guests and crew members feel at ease and cared for. Her ability to anticipate and manage the specific needs of each person onboard, while maintaining the highest standards of safety and a harmonious atmosphere, sets her apart.
Beyond her professional capabilities, Marie-Sophie is a dynamic and adventurous individual. An avid sports enthusiast, she thrives on physical challenges and has a particular passion for scuba diving and freediving. Her love for the ocean is evident in her enthusiasm for exploring the underwater world and sharing her experiences with those around her.
Fluent in French, Spanish, and English, Marie-Sophie’s multilingual skills enable her to connect effortlessly with people from diverse cultural backgrounds, making her an asset in any international setting. Her dedication, versatility, and passion for the yachting lifestyle make her a cherished member of our crew and a trusted companion for every journey at sea
Breakfast
French Omelette
A delicately folded French-style omelette prepared to your preference, enriched with your choice of cheese, ham or turkey, sweet peppers, earthy mushrooms, and gently sautéed onions — light, fragrant, and perfectly silky.
Mediterranean Omelette
A vibrant omelette inspired by the flavors of the Aegean, filled with creamy feta, ripe tomato, Kalamata olives, and briny capers, offering a balanced and sun-kissed Mediterranean profile.
Scrambled Eggs with Guacamole & Salmon
Soft, airy scrambled eggs topped with a smooth house-made guacamole, complemented by fine slices of smoked salmon and a sprinkle of fresh chives — rich, modern, and beautifully balanced.
Scrambled Eggs with Crispy Bacon
Fluffy scrambled eggs paired with crispy bacon and served alongside slow-roasted cherry tomatoes and lightly charred spring onions for a comforting, savory breakfast classic.
Eggs Benedict / Eggs Royale
Perfectly poached eggs on toasted English muffins, finished with luscious hollandaise sauce.
Benedict: paired with savory bacon or ham.
Royale: elevated with premium smoked salmon.
Meat Platter
A refined assortment of premium cold cuts including prosciutto, salami Leukadas, ham, and turkey — sliced thin for delicate flavor and perfect morning indulgence.
Cheese Platter
A curated cheese selection featuring Emmental, provolone, feta, and Graviera Naxou, served with dried fruits, nuts, and artisanal crackers.
American Pancakes
Fluffy, golden pancakes served with an assortment of toppings: artisan marmalades, pure maple syrup, fragrant honey, or decadent Nutella.
French Toast
Thick-cut brioche soaked in a vanilla-infused custard, pan-seared to golden perfection, and lightly dusted with powdered sugar.
Marble Cake / Chocolate Cake
Freshly baked cake selections — rich chocolate or delicate marble — served as a sweet, elegant morning treat.
Selection of Pastries
A rotating assortment of freshly baked croissants, pain au chocolat, and puff pastries, prepared daily.
Greek Yogurt with Muesli & Fresh Fruit
Creamy Greek yogurt layered with crunchy muesli and seasonal fresh fruit for a wholesome, refreshing start.
Fruit Platter
A beautifully arranged platter of seasonal fruit, sliced for freshness and presented with elegance.
Lunch
Chicken Burrito
Soft tortillas wrapped around tender marinated chicken, fresh vegetables, aromatic spices, and a light crema — a comforting and satisfying midday option.
Tuna Burger
A seared tuna patty layered with marinated shimeji mushrooms and creamy tartar sauce, served with crisp sweet potato wedges — a refined twist on a modern classic.
Spinach & Ricotta Cannelloni
Silky pasta tubes generously filled with ricotta and spinach, baked with a butternut squash velouté and finished with aromatic black garlic oil for depth and elegance.
Korean Beef Rice Bowl
Tender slices of marinated beef served over steamed rice, enriched with Korean spices, crunchy vegetables, and a sweet–savory glaze.
Greek Innovative Moussaka
A contemporary interpretation of the beloved Greek dish — layers of roasted vegetables, spiced meat, and silky béchamel reinvented with modern technique and refined presentation.
Bao Bun with Spicy Pulled Pork
Soft steamed bao filled with slow-cooked pulled pork, balanced with julienned pickled vegetables, fresh herbs, and a touch of heat.
Fisherman’s Soup “Kakavia”
An authentic Aegean fisherman’s soup prepared with fresh local fish, vegetables, and aromatic herbs — light, fragrant, and deeply traditional.
Polpettone
A rolled Italian-style meatloaf of minced beef, prosciutto, spinach, and hard-boiled eggs, roasted until tender and served with golden potatoes and rich, velvety gravy.
Dinner – Starters
Gazpacho Soup with Crostini
A refreshing chilled blend of ripe tomatoes, cucumbers, peppers, and olive oil, served with crisp crostini for contrast and texture.
Oysters with Spicy Chimichurri / Seared Scallops
Fresh oysters enlivened with a vibrant chimichurri, or delicate seared scallops placed atop smoked parsnip purée and crowned with premium caviar.
Parmesan Arancini
Crisp golden risotto balls with melted Parmesan, served with tomato marmalade and lightly pickled radish.
Beef Carpaccio
Paper-thin slices of premium beef dressed with truffle mayonnaise, pearled onions, and a balanced vinaigrette.
Tempura Zucchini
Light, crisp tempura zucchini served with tangy tzatziki and a fragrant lemongrass-infused oil.
Tuna Tataki
Lightly seared tuna with ginger mayo, seaweed salad, and toasted black sesame — clean, modern, and fresh.
Lobster or Prawn Ravioli
Handcrafted ravioli filled with tender lobster or prawns, served in a classic beurre blanc for silky richness.
Veggie Quesadilla
A flavorful quesadilla filled with melted cheese and vegetables, accompanied by fresh guacamole, jalapeños, and a vibrant homemade BBQ sauce.
Dinner – Main Courses
Braised Beef Cheeks
Succulent beef cheeks slow-braised to melt-in-the-mouth perfection, served with glazed young carrots and airy potato dauphine.
Fish Fillet with Celeriac–Yuzu Purée
Perfectly cooked fish fillet paired with a bright celeriac–yuzu purée and finished with roasted almonds for texture.
Pork Fillet Mignon
Tender pork fillet in a creamy plum sauce, accompanied by duchess potatoes shaped and baked to golden elegance.
Lobster Pasta
Fresh pasta intertwined with succulent lobster meat in a refined, aromatic sauce — luxurious and deeply flavorful.
Grilled Octopus
Perfectly grilled octopus paired with smoked aubergine purée and finished with a rich red wine reduction.
Mushroom Risotto with Truffle Oil
Creamy, earthy risotto enriched with mushrooms and finished with a drizzle of aromatic truffle oil.
Grilled Lamb Chops
Juicy lamb chops grilled to perfection, served with pepper sauce, crisp topinambur chips, and aromatic rice.
Roasted Aubergine
Oven-roasted aubergine stuffed with seasoned minced meat, topped with creamy béchamel and paired with smooth beetroot purée.
Desserts
Mille-Feuille
Flaky layers of crisp puff pastry filled with silky vanilla cream for a classic French indulgence.
Panna Cotta with Prickly Pear Marmalade
A velvety panna cotta paired with a sweet–tart prickly pear marmalade — elegant, refreshing, and refined.
Tiramisu
Espresso-soaked ladyfingers layered with smooth mascarpone cream and finished with a dusting of cocoa.
Lava Cake
A warm, rich chocolate cake with a molten center, served with seasonal berries and artisanal ice cream.
Rolled Black Forest Sponge Cake
A refined take on the classic: chocolate sponge rolled with cherry compote and whipped cream.
Greek Orange Cake
A fragrant, syrup-soaked orange cake served with refreshing frozen yogurt.
Fruit Tart
A crisp pastry shell filled with delicate custard and topped with an artistic arrangement of fresh seasonal fruit.
You guys were the centre of an amazing service. The beautiful mornings with an outstanding breakfast, the coffee and the fresh fruit.
But also your professional attitude has been so impressive.
The service of tidying the bedroom so neat, the fresh clean Azul has been a present to us. ♡
You are a wonderful crew, kind, well organised, enjoyable to be around, or in Dutch ‘gezellig’.
Among the many food highlights were shakshuka, fish balls, and the radish tzatziki. Fiskardo is one of the prettiest villages we’ve seen in a long time.
We also loved having the great Italian food at Onore in Syvota.
All in all, this was a fantastic week!
We spent 7 days on azul enjoying a family vacation ! Our time on Azul was absolutely fantastic, and this was largely because of you! The great hospitality – amazing meals , beautiful turns and beaches really make it an unforgettable week for us! Thank you very much!
| Season | 2 PAX |
|---|---|
| High Season | |
| Low Season | |
| Low Season (Fall/Winter) |
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
June/September: 24000 EUR per week
Low Season: 20.000 EUR per week
Embarkation 12h PM / Disembarkation 12h AM
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner. Should any changes in applicable tax legislation take place after the issuance of a charter agreement resulting in changes in total amount(s) due then the difference will be credited or debited accordingly to the Charterer.
