Sunreef yachts continue to go from strength to strength. Since the commission of Rafael Nadal’s 80 Sunreef Power earlier in the year, the Polish superyacht manufacturers have just announced they will launch a larger model. The 100 Sunreef Power is due accommodate 8 guests in 4 suites and scheduled for delivery in 2021.
The 110 Power will span four decks weighing in just under 500GT. She will feature distinctive automobile design with sweeping lines, lots of glass and expansive volumes throughout. We cannot think of a better yacht charter destination than island hopping in Croatia or the Balearics to really make the most of her design. You would love it!
The 110 Power will continue to accommodate the growing trends of an extensive beach club on the aft deck and large tender garage to house your favourite water sports. The socialising spaces continue to impress with easy access to the bow through the main saloon giving you easy access to the bow. The Sunreef 110 Power will host up to 9 crew members to take care of your every wish. Watch this space!
Not sure where to eat on the French Riviera? Add this one to your list!
3 Michelin starred restaurant, Mirazur, has been crowned the world’s best restaurant at an awards ceremony in Singapore! Mirazur which is located in Menton on the French Riviera won the annual competition organized by the world’s 50 best restaurants.
Mirazur is nestled at the foot of the mountains overlooking the sea and surrounded by lush vegetation. The large windows running around the 1930s rotunda building offer panoramic views of the French Riviera.
Mirazur’s Argentine chef, Mauro Colagreco, is inspired by the sea, the mountains, and the garden and offers culinary delights such as salt-crusted beetroot from its own garden with caviar cream.
Their ethos is to use in-season produce including gatherings of the forest such as plants, flowers, fruits, and wild mushrooms, vegetables from the garden or local market. Fish is sourced from the local fisherman and meat, poultry and dairy from hinterland farmers.
Be sure not to miss this wonderful restaurant during your French Riviera charter 2019. Contact one of our brokers today to book your charter.
Before or after your yacht charter in Croatia, a visit to Split should most definitely be on your to-do list. Most of the surrounding ports in Split are only a 10-15 minute taxi from the beautiful city of Split.
Sailing into Split, catching sunsets and watching dolphins.
Restaurants and Bars
Hidden in underground chambers or on beautiful Venetian streets, there is a wide variety of restaurants for everyone in Split. Traditional Croatian food and contemporary fine dining is both available throughout the city. Be sure to visit the palace for some live music, Croatian wine and historical underground tours. Anthony Bourdain once stated that ‘Croatia is the next great thing. If you have not been there, you are… an idiot! I am an idiot’.
Bokeria
Grilled Octopus, traditional lamb shank, truffle pasta, and cuttlefish are some of the best options from this fabulous restaurant. This restaurant is most definitely worth a visit pre or post charter.
The History behind Europe’s Venetian Capital
The story behind Split is one of the most diverse in Europe. The story resonates from Greek settlement in the 3rd century followed by a Roman invasion and taken by Venetian rule in the late 14th century. Venetian architecture can still be seen all over the city. The infamous Venetian Palace was constructed and the city grew around the palace walls.
After the world war, Croatia was transformed into Yugoslavia and this city experienced industrial growth alongside a large shipbuilding industry and a very dynamic port. Despite the destruction caused to Croatia during the Yugoslavian war in the 1990’s however, soon lost its industrial hold during the years following the liberation. The main industry now in Split is tourism. The city is full of hidden gems, beautiful hikes, beach clubs and some of Europe’s most fascinating architecture.
Get in contact with one of the Boatbookings Broker’s to find out more about your net yacht charter in Split.
A rise of veganism worldwide has meant that there is more demand than ever for chefs that can cater to a vegan diet. A vegan diet involves cutting out animal products like meat, fish, dairy and eggs and in Great Britain in 2016, there are estimated to be around 540,000 vegans. Therefore, we have found our favourite yachts with chefs that can cater to vegan clients in the Bahamas, the Amalfi Coast, the French Riviera and Greece.
NITSA
NITSA is based in Fort Lauderdale and available to charter in the Bahamas. Chef Katie grew up baking long before she learned to cook. Over the years she’s been able to study a wide variety of cuisines, including time in Florence, Italy and has developed an appreciation for myriad styles and flavour palates. At the same time, she’s seen the effects (good and bad) of how food & nutrition relate to the quality of life—personally, professionally, and medically. It encouraged her to leave New York City after a decade in the book publishing industry to study with renowned vegan chef, Alexx Guevara, at his culinary center at The Ranch at Live Oak in Malibu, California.
From there, she worked with Chef Alexx at Sanctuary Treatment Center, where she co-directed the nutritional and culinary program at this boutique women’s residential rehabilitation, including teaching classes, where the focus was on restoring clients’ dietary and nutritional health alongside their own recovery. Currently, Katie directs the culinary program for GroundSea Fitness, a yoga & wellness retreat held several times each year in the Berkshire Mountains, where she creates and executes this ovo-vegetarian program, including the addition of tonics, house-made teas and elixirs, and locally-sourced bone broths.
SOLO
Based in Genoa in summer and Antigua in winter, SOLO Chef Gionata was born in Italy and has been a Chef for 25 years, working for many VIPs in some of the best restaurants in the world. He received a Michelin star and have been reviewed in the best gourmet guides. As a superyacht Chef, he believes that the cuisine served is not only a showpiece but nutrition as well.
His passion for food varies from creating the perfect roast dinner to a 7-courses degustation menu to show a whole range of different cooking techniques and products. He also specialises in vegan, vegetarian and low-calorie diets. He is also up to date with all the latest cooking techniques, methods & equipment so that he can keep up with the best and latest restaurants. Cooking demonstrations with the guests either at the table or in the kitchen are also a special touch he likes to offer the charter guests.
MINOU
Marco is a native of Sardinia and after graduating from the Italian Chef Academy, he began working on the Costa Smeralda. His passion and curiosity led him to enrol in masterclasses of vegan and vegetarian cooking, bakery and pastry-making and gather a growing following. Marco has also taught classes of Italian and Sardinian cooking. To this day he is often invited to cook private dinners abroad.
In October, the Boatbookings London team visited Croatia to evaluate the Bali 4.5 and to discover and test out new itineraries and anchorages.
If you are anything like the Boatbookings brokerage team and love your food – here are some food ideas for you! Follow our provisioning list so you won’t be disappointed with your lunches!
Part of the team after the 40 minutes of shopping!
TIPS
Due to having the flu, I was to look after the bags and water while the rest of the team picked up the food.
– Be prepared and write a list! Don’t go in blind. Plan what you will need. There’s nothing worse than preparing lunch and forgetting that you didn’t buy salt….like we did! – Delegate someone to sit with the bags while others go off to get the food…leave all the water with the bags so that you don’t exhaust yourself! – Vegetarian lunches are great while cruising. Have your locally sourced protein for dinner. – Find out exactly what will be on the yacht prior to writing your list!
Provisioning list
Whether provisioning for the Amalfi Coast, or exploring the cays in the Exumas, provisioning for a week’s charter may seem daunting, but do not to threat! This can be a fun exercise when you know what you are going in to get!
Be organized, planned and get excited for all the fantastic cooking you will be doing!
Dried foods: – Bag of Almonds – Bag of pistachios – 2 x Tortellini – 2 x Gnocci
Dairy: – 2 x mozzarella balls – 1 ricotta pot – Feta bar – Milk – 2 x Camembert – Natural Yoghart – Butter
Misc: – Balsamic vinegar – Salt and Pepper – Olive Oil – Ketchup – Coco-Cola – Bitter lemon – Tonic water – 2 bags of crisps – 2 x Hommous – Nutella – Pesto – Coffee – Tea
Breakfast:
6 Guest Frittata
Olive oil
3 shallots
1 diced red pepper
1 diced yellow pepper
1 diced courgette
Salt and pepper
Crumbled feta
Crack of black pepper
8 eggs and a knob of butter
Breakfast
Simple breakfast
Butter
12 eggs
Hot chilies
Fresh bread
A Spoon of ricotta with the eggs
Mango
Raspberries
Lunch
6 guest bruschetta and salad
Olive Oil
2 shallots
4 balsamic glazed tomatoes
1 diced yellow pepper
4 tablespoons of ricotta
Salt and pepper
Rocket
Pesto for drizzling
A crack of black pepper
Lunch
Carbs, with a side of carbs and salad – PERFECT! Pesto Gnocchi, Caramalised onion bruschetta with a fresh greek salad.
Olive Oil – everything
Half a loaf of toasted bread – bruschetta
4 balsamic glazed shallots – bruschetta
Mozerella – bruchetta
3 tomatoes – salad
1 diced green pepper – salad
Half a cucumber – salad
crumbled feta – Gnocchi
Salt and pepper – everything
Rocket – Salad and Gnocchi
Pesto for the Gnocchi
Eating fresh food on the back of a yacht in a pretty anchorage for lunch is possibiliy one of the best things you can do in life. Food always brings family and friends together, its a great time to talk about the morning’s sail and discuss the options over the next following days. The best way to view a country is from its coastline, speak to one of our team members today about chartering.
