BELLA VITA Yacht Charter - Luxury Fully Crewed Yacht Charters

BELLA VITA

from 70000€ per week
32.00 m
Crew: 5
Cabins: 5
Guests: 10
Port: Tortola, BVI

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

BELLA VITA, formerly NECKER BELLE, was designed to maximize fun, with a spacious trampoline, a diving board and knowledgeable fun charter crew! Whether you’re an adrenaline seeker who’s into sailing, diving, paddle boarding or fishing, or you’re just looking for some serious sun tanning space, BELLA VITA is the charter yacht for you.

Great sailing performance, combined with beach club styling and a carefully conceived layout, create a versatile living arrangement for eight to ten guests. BELLA VITA’s interior is large and contemporary, with bamboo wood flooring and accent lighting in all the right places. She offers guest accommodations via four chic staterooms, with a master suite, a double cabin and two double/twin convertible cabins. A Lower deck Twin Cabin is also available for family charters with private head and use of the Day Head/Shower. Best suited for families.

Well known Charter Team, Captain Oswaldo Cruz and Gourmet Chef Briar bring their passion and knowledge of the Islands to ensure guests have an unforgettable experience.

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : Yes
  • Hammock : No
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : Yes
  • Nude : Yes
  • Hairdryers : Yes
  • Port Hatches : Yes
  • Crew Smokes : No
  • Guests Smokes : On Deck
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : Generators: (2) Cummins MDDCG
  • Inverter :
  • Ice Maker : Yes
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

Exterior movie projector!
Indoor & Outdoor Music

Watersports

  • Dinghy size : 21′ Sea Pro Tender 225hp (10 passenger)
  • Dinghy hp : 225
  • Dinghy Pax : 10
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : Yes
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : Yes
  • SU Paddle Boards : Yes
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : Yes
  • U/Water Video : Yes
  • Sea Bobs : No
  • Sea Scooters : Yes

21′ Sea Pro Tender 225hp (10 passenger)
Diving Board
Fore deck Trampoline
Paddle boards
Kayak
2 x Sea Scooters
Floating Islands
Snorkel gear and shorty wet suits
Noodles
Wake board
Tube
Fishing gear
Knee board
Water skis
Underwater light
Underwater video go-pro
Exterior Movie Projector

Accommodations & Specs

  • Length : 32.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : C.M.N. Cherbourg, Fr
  • Built : 2003
  • Cruising Speed : 8
  • Fuel Consumption : 14
  • #1 Master Cabin (stbd aft) is a UK king size bed with own bathroom, two sinks, one shower, and toilet.
    #2 Port aft, and #3 port forward cabins are mirrored cabins with a UK king bed that can split into two single beds, each with own bathroom.
    #4 Starboard forward has a double bed,and ensuite bathroom with shower.
    #5 Lower deck Twin cabin with private head. Only available for family charters. Use of Guest day head/shower.

    8 Pax is the maximum number for couples/adults using the 4 main cabins.

    • Showers : 5
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 6
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:6

    Oswaldo Cruz|Captain
    Born: 0 Nation: Mexican | Languages:
    Briar|Chef
    Born: 0 | Nation: New Zealand

    CAPTAIN – OSWALDO CRUZ (ROTATIONAL) – Mexico
    Oswaldo fell in love with the Ocean during his time in the Mexican Navy. After completing his service, he spent ten years developing a specialist dive center in which he took Mexico’s elite on dive tours around the world. For several years he worked on many different shores including Canada, Egypt, and the Mediterranean. Oswaldo completed his RYA yacht-master training in the challenging waters around the UK, and in 2009 after moving to the BVI’s he met Chef Briar. They have been working side-by-side ever since. Oswaldo’s rich knowledge of the islands and witty sense of humor will ensure you have an unforgettable experience onboard BELLA VITA.

    CAPTAIN JEAN GROENEWALD (ROTATIONAL) – South African
    Captain Jean has had a passion for the sea since early childhood. His love of animals and all things to do with water first led him to pursue a career in sailing as an RYA yachtmaster instructor and delivery skipper where he spent the next decade at sea either teaching or delivering sail boats around the globe.
    After this he found his way to the Superyacht sector where he found himself a niche. Jean loves nothing more than sharing his love and knowledge of the sea with his guests and has an unwavering enthusiasm for helping others and making sure everyone is having a good time. Jean is quietly confident and holds safety and enjoyment on board for all involved as his highest priorities.

    CHEF NICHOLAS CHERRY (ROTATIONAL) – South African
    After his extensive training in South Africa and Italy, Nick worked in some of South Africa’s top restaurants. He racked up 5 years of solid experience as a chef in professional kitchens – he was the senior sous chef of the Pot Luck Club (the ninth best restaurant in South Africa 2016) for 18 months and worked there for 3 years in total.
    In May 2017, he moved on to yachts, working on both private and busy charter yachts of all sizes.
    Nick loves the ocean and has a passion in finding what the local waters can offer guest in their meals. Outside of being a chef, he enjoys traveling, being outdoors and experiencing new cultures as well as people. He desires to see as much of the world as he can whilst discovering new knowledge in food, music and literature. One day he will take his knowledge and experiences on board to open his own restaurant/private cheffing company.

    CHEF – BRIAR SMITH – New Zealand
    Like many adventurous Kiwi’s, Briar left New Zealand to travel the world in her early 20’s. This led her to discover a passion for food & cooking. She trained as a travel agent and worked in the UK for several years, a computer programmer in the USA for 2 years and as an avid volunteer worker in Israel and the Galapagos. Throughout this time Briar developed her culinary skills which she has since complimented with a number of training courses in the UK as well as advanced courses at ‘Gastronomicom’ in the South of France which is a world-renowned Michelin starred International training academy. This training, her love for food of all cultures and experience in the galley has her effortlessly delivering a variety of cuisines with amazingly full flavors. All dishes are presented with flair and elegance. Briar’s enthusiasm for food and people will win you over and her attention to detail will ensure that your vacation aboard BELLA VITA is perfect.

    CHIEF STEWARDESS – ISABEL CASANOVA – Venezuelan
    Life for Isabel started in Venezuela, in her family from a young age traveling was a passion. Upon completing a degree in business she decided to Pursue a career on cruise ships which relight her love for exploring and the ocean. Her role as youth counselor gave her skills in entertaining children and interacting with guests. Super yachts came as a natural progression to continue discovering the world and taking care of people!

    STEWARDESS – SILVANA CAOLO – Venezuelan
    Silvana, from Venezuela, knew from a young age that the sea was her passion; always wanting to see the world from a different window. That’s why she decided to make a career as an officer on commercial ships and this gave her great skills with a strong personality, attention to detail, professionalism and discretion. As well as attending and helping others she enjoys the overall experience of being on board. She has a gentle, friendly nature and is often found working behind the scenes to ensure a smooth running for your vacation.

    FIRST MATE/ ENGINEER – DANIEL ALCARAZ – Mexican
    Daniel was born in one of the smallest states in Mexico called Colima. His passion for the sea started at an early age when he started surfing with his friends. He moved to Mazatlán to study at one of the nautical schools in Mexico. When he finished his engineering degree, he started working on merchant ships and in offshore industry. He started his carrier in yachts on a scuba diving program where he developed his passion to travel and provide a quality and safe experience for guest and crew.

    DECKHAND – WESSON MOORE – South African
    Wes was born in South Africa. After studying Adventure Tourism Management, He decided to follow his love for the Ocean and pursue his passion for traveling the Globe and therefore Joined the Cruise ship industry where he traveled to 75+ Countries. Having built up experience in the Maritime industry, Wes decided to seek new challenges in the yachting industry. He enjoys making sure you have a great time onboard taking part in all the water sport activities and exploring all the beautiful beaches.

    Guest Reviews

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