BELLAMARE Yacht Charter - Luxury Fully Crewed Yacht Charters

BELLAMARE

from 31500€ per week
38.00 m
Crew: 6
Cabins: 6
Guests: 12
Port: Marmaris

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Running

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • Sun Awning : Yes
  • Hammock : No
  • Windscoops : No
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : yes
  • Nude : Yes
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : Yes
  • Guests Smokes : outside
  • Guest Pets : Yes
  • Children Ok : Yes
  • Gym/Exercise :
  • Elevators : No
  • Wheel Chair Access :
  • Generator : 2 x 30 kW
  • Inverter : yr
  • Ice Maker : yes 6500lt
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

Watersports

  • Dinghy size : 5.50 mt
  • Dinghy hp : 90
  • Dinghy Pax : 12
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :Yes
  • Wave Runners :Yes
  • Kneeboard : Yes
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : Yes
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards :
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : No
  • U/Water Video : No
  • Sea Bobs :
  • Sea Scooters :

Banana

Accommodations & Specs

  • Length : 38.00 m
  • Cabins : 6
  • Guests : 12
  • Crew : 6
  • Make : BODRUM SHIPYARDS
  • Built : 2008
  • Cruising Speed : 12
  • Fuel Consumption : 60
  • 12 guests in 2 Masters + 4 Vip.

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

    Interior Layout

    BELLAMARE - Boat Interior Layout

    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:7

    Cemal YASAR|Captain
    Born: 0 Nation: Turkey | Languages: English, Turkish
    Yasin KORKMAZ|
    Born: 0 | Nation: Turkey
    CAPTAIN Cemal YASAR
    Turkey Nationality: Turkish Languages: Turkish, English.
    2001 2008 / Yacht Amazon , 2008 2013 Yacht Peri , 2013 – 2014 Yacht Bella mare
    Captain Area: Mediterranean, Aegean, Captain License: International license of a Chief Officer for cargo cruising ships, International yacht captain license.
    Married,Hobbies: professional certified folklore dancer, diving, hunting Personal characteristics: client-oriented, stress-resistant, team player.
    CHEF Unal KARA
    Unal has been working as a chef since 2000 and had worked on Amazon for three years and five years on S/Y Kaya G. prior to joining Bellamare. He has spent a number of winters in Europe, honing his cookery skills and today offers a special selection of mouthwatering dishes from French, Italian, Turkish and Chinese cuisine. Unal is also avery definitely a sailing enthusiast. He is able to converse quite well in English, and such as, will happily discuss with the other guests the secrets of preparing traditional Turkish dishes.
    ENGINEER Can SASMAZ
    is a technical college graduate. He has been working as an engineer on yachts and merchant navy close to 12 years. He started his career as a oiler on one of the top class tankers and served as engineer for ten years, than he has moved to the motoryacht of the same companys owner. And he has joined the crew on 2012. As a jackof-all-trades, there is nothing that Berkan cannot repair.
    CHIEF OFFICER Yasin KORKMAZ
    Yasin is a keen yachtsman and started to improve himself on Catamaran Skye as his first boat on 2007 prior to joining of the team of our sistership S/Y Grande mare on 2008 and on 2013 he has joined the crew of S/Y Bella mare as chief officer.
    He has studied in London for his English and graduated from Tourism High School and Tourism University in Turkey. He speaks fluent English and intermediate German. He holds Yachtmaster certificate, GMDSS GOC and Cmas Diver Licence.
    SAILOR Cınar AK
    The Freshman. Cınar is although only having completed his 4th season on yachts a real asset. Always there to help, assist and serve. His love for the sea and passion for looking after his guests grows by the minute and he is also the assistant engineer of S/Y Bella mare.
    As sailor, he is happy to display his woodworking and painting skills and his position includes keeping S/Y Bella mare looking polished and ship-shape. Cınars interests include swimming and hiking.
    STEWARDESS Semra GULER
    Yasemin has joined the crew of S /Y Zelda in 2012 and she has moved to S/Y Bella mare with the rest of the crew in 2013. Prior to this she had worked as chief receptionist in a private company. She is delighted to have set sail on what she regards to be more challenging and adventureous life on the sea. Semra speaks fair English and her friendly energetic demeanour contributes volumes to the warmth and congeniality of the atmosphere aboard S/Y Bella mare
    CHIEF STEWARDESS Yasemin SAKA
    She was born in Istanbul and worked in the hotel industry for five years and she is now searching for more adventure for her life and decided to join to the crew of S/Y Bella mare. She is the newest crew and so much excited for the season and would love to make your experience onboard an unforgettable one.
    She speaks fluent English and has a very well knowledge about serving and tastes of vines.

    Guest Reviews

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