€25,000 - €30,000 / per Week
Summer Base Port: | N/A |
Summer Operating Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
Winter Base Port: | N/A |
Winter Operating Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
Price: €25,000 - €30,000 / Per Week
Length: 71.00 Ft
Guests: 6
Speed: 12 knots Knots
Cabins: 3
Build year: 2021
Refit year: 2022
Crew: 2
King Cabin: 1
Queen Cabin: 1
Double Cabin: 1
Twin Cabin: N/A
Rates are : Plus Expenses
Available for Summer 2025 in West Med.
Navigation area: Sicily, Tuscany, Amalfi Coast, Corse, Sardinia, Cote d’Azur.
Flexible cruising area depending from previous bookings.
No availability data available
Captain
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Antipasti
Insalata tiepida di asparagi e gamberetti con salsa hollandaise.
Filetto di Salmone tataki con salsa orientale di soia, arancio e sesamo
Tartare di carne tagliata al coltello
Insalata di arancia e finocchio (v)
Primi
Penne alle mazzancolle, zucchine e pomodorini freschi
Risotto ai frutti di mare
Cous cous alla trapanese
Lasagne verdi, varianti al pesto o crema di carciofi. (v)
Secondi
Filetti di triglia in pastella e panatura di nocciole
Totanetti con granella di pistacchio ripieni di cous cous al profumo di zenzero, servito con tentacoli caramellati al miele.
Filetti di maiale al finocchio e cumino
Flan di grana con funghi finferli (V)
Dolci
Cheesecake al limone e zenzero
Pannacotta con crema di mango e granella di amaretto
Macedonia con gelato o yogurt e noci
Tiramisù
Il menù varia in base alla stagionalità degli ingredienti ed ai luoghi che andremo a visitare durante le nostre navigazioni.
A volte, per gentile concessione del mare, avremo la possibilità di cucinare pescato fresco al cartoccio, al sale o in guazzetto.
Siamo lieti di variare la nostra cucina per venire incontro a qualsiasi esigenza dietetica.
Examples of our dishes:
Entrées
Asparagus and prawn salad served with Hollandaise sauce
Tataki Salmon served with a sesame seed sauce
Meat tartare
Orange and fennel salad (V)
First courses
Penne with shrimp, courgette and fresh cherry tomatoes
Seafood risotto
"Cous cous alla Trapanese", with seafood and Arab influences
Lasagne Verdi, with basil or cream of artichoke (V)
Second courses
Red Mullet slices in a hazelnut and breadcrumb jacket
Baby squid stuffed with cous cous in a pistachio Grandola, served with caramelised tentacles
Cumin and fennel sirloin steak
Parmesan flan with mushrooms (V)
Desserts
Lemon and ginger cheesecake
Panna cotta with cream of mango and crumbled amaretto
Fresh fruit salad with ice cream or yogurt and walnuts
Tiramisu
This spacious luxury yacht can accommodate up to 6 passengers: owner's master with a queen size bed and private bathroom and 2 guest cabins with twins and double beds and private bathroom.
#Pax:6
Draft:2.90
Cabin Configuration:1King(s), 1Queen(s), 1Double(s)
Wash Basins:0
TP in Heads:
A/C:Full
Cruising Speed:9 knots
Length:21.9 Metres
Make:Solaris
Showers:3
Heads:3
Helipad:No
Max Speed:12 knots
Beam:5.78
# Cabins:3
Tubs:0
Elec. Heads:3
Jacuzzi:
Year Built:2021
Dinghy hp:8 hp
Sea Scooters:Yes
Wave Runners hp:0
Snorkel Gear:Yes
Wake Board:0
SU Paddle Boards:0
Boarding Ladder (Loc/Type):
Gear Type:
U/Water Camera:0
Kite Boarding:
Dinghy # pax:
Water Skis Adult:0
Kneeboard:0
Tube:0
Kayaks 1 Pax:0
Floating Mats:0
Beach Games:0
Rods:
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:0
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:Yes
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:No