Overview

⮞ Guests (8)

⮞ Length (81.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (2)

⮞ Showers (5)

⮞ Heads (4)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (2025)

Locations

⮞ Summer Port : W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics

⮞ Winter Port : Red Sea

⮞ Preffered Pickup : Palma de Mallorca

Specification

Crew Profile

Chef: Pere Cases
Nationality: Spanish
Languages: Catalan, Spanish, English, French, Italian

Pere Cases Ceano-Vivas is a sailor-chef with extensive experience in hospitality, luxury service, and yachting. Between 2022 and 2026, he worked full-time in Ibiza as deckhand, exterior sailor, interior sailor, and private chef on yachts from 15m to 32m. His professional background also includes Michelin-starred restaurants, luxury hotels, private events, and hospitality projects across Spain, France, Australia, and Vietnam. Known for being hardworking, adaptable, and multitasking, he performs comfortably in demanding and dynamic environments.

Sample Menu

Trained in a Michelin-starred kitchen in Roquebrune-
Cap-Martin — a culinary jewel between Monaco and

Menton — this chef blends Mediterranean
gastronomic tradition with refined Japanese and
Mexican touches, creating cuisine that is both
balanced and deeply flavorful.
With experience in luxury hospitality across Spain,
France, and Germany, including Mallorca, Madrid,
and the Côte d’Azur, he brings elegance, vitality,
and a wellbeing-focused approach to every meal on
board.

Each service is tailored around seasonal ingredients
and personal care, offering guests a refined and
nourishing experience at sea.

Each service is tailored around seasonal ingredients
and personal care, offering guests a refined and
nourishing experience at sea.

Breakfast

Spanish omelette
Salted caramel cookies
Croissant with tomato jam
Plum pudding
Fresh salmon toast
Jamón and cherries
Seasonal fruit

Starters 

Beetroot cream
Peppers and white fish osouzukuri
Strawberry gazpacho with tiradito and caviar
Aged fish with yuzu hollandaise
Artichokes with Gruyère béchamel
Cherry-shrimp juiced prawns

Main Courses

Boletus mushrooms with soft eggs
Garlic sautéed shrimps
Chicken with vegetable jus
Clams in sauce
Txipiron in its ink
Chutoro tuna with citrus

 

*In addition to the suggested dishes, the chef also prepares a
variety of rice dishes and fresh sprout salads with pickled
accents. The menu may vary depending on the season and
the availability of fresh local ingredients.

Desserts

Puff Pastry with Strawberries
Gorgonzola Cheesecake
Chocolate Textures
Classic Apple Pie
Chocolate Brownie with Violet Ice Cream
Strawberry Tatin