BEST OFF Yacht Charter - Luxury Fully Crewed Yacht Charters

BEST OFF

from 89000€ per week
33.00 m
Crew: 5
Cabins: 5
Guests: 11

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

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Details

Yacht Description

Amenities

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

Watersports

  • Dinghy size : 5m Novurania
  • Dinghy hp : 80hp
  • Dinghy Pax :
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :1
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 0
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : 1
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 2
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

5m Novurania Tender with Yamaha outboard engine (80hp)
Jet Ski Yamaha Waverunner, Three Seater
2 Paddle Boards for Men and Women
Donut
Wakeboard
2 x Diving Equipment to be used with licence
Snorkelling Equipment x 4 sets
Seabob upon request
Stationary Bike

Accommodations & Specs

  • Length : 33.00 m
  • Cabins : 5
  • Guests : 11
  • Crew : 5
  • Make : Ferretti
  • Built : 2010
  • Cruising Speed : 13
  • Fuel Consumption : 200
  • A Master cabin with King Size Bed (2.00cm x 1.80cm) on the Main Deck with 2 Walk-in closets, Safe and en-suite facilities: Double Shower and Wash Basins, WC and Bidet. Total Cabin Size: 22 sq. m
    Second VIP Master cabin with King Size Bed (2.00cm x 1.60cm) full beam on the lower deck with large windows on both sides (port and starboard) which can be opened. Walk-in closet with safe, Bathroom with double washing, large shower, WC & Bidet.
    VIP Cabin with Queen Size Bed (2.00m x 1.60m) with en-suite facilities on the lower deck
    Double Cabin Starboard Side with Queen size bed and en-suite facilities (Bed size: 1.80m x 1.50m)
    Twin Cabins with One Pullman bed with en-suite facilities on the lower deck. (Twin Bed size: (1.80m x 80cm))
    TV, Stereo with CD and USB with in all cabins
    32” TV in both Master Cabins
    Apple TV in all Cabins

    • Showers : 5
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 6
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : Yes
    • 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

    Ulrich Baer|Captain
    Born: 0 Nation: German | Languages: German, French, English, Italian & Spanish & Russian
    Stephan Neethling|Chef
    Born: 0 | Nation: South African

    Name: Ulrich Baer
    Position: Captain

    Nationality: German
    Description:
    With 12 years of experience and a successful career as captain of 40m SUPERFUN, Ulrich also comes with a long, established career as a Manager and Technical Supervisor of yachts and cruise ships. He has a charismatic personality and is an excellent manager to the boat and crew of BEST OFF. His English is excellent and he also speaks German and Russian. In his free time, he enjoys swimming, biking, theatre and music. 
Previous Yachts: M/Y SUPERFUN

    Name: Stephan Neethling
    Position: Chef

    Nationality: South African
    Description:
    Stephan was born in 1990 and has had 8 year’s experience as a chef with 5 years as Head chef on board yachts, Guesthouses and Wineries. Seeing guests happy gives him huge pleasure. He enjoys new challenges and he has an adventurous side and very friendly attitude. His cooking palette includes French, Italian, German, Thai, Vietnamese, American style fusion, vegan, gluten free and fine dining cuisine. He cooks only with fresh local produce, making wonderful dishes. He enjoys playing golf to relax, fishing and jogging with his dogs. 
Previous Yachts: M/Y SUPERFUN

    Name: Valerie Spengler – Baer

    Position: Chief Stewardess
    Nationality: French
    Description:
    Valerie was born in 1973 in Strasbourg and is fluent in French, English, Italian, Spanish and German. After 10 years as a professional ballet dancer in Germany and In the Ballets of Monte Carlo, she went back to study to get her bachelor degree and left for Miami (USA) were she lived and studied Fashion Merchandising and business management. After 1 year in Paris in the Design and fashion industry, she came back to Monaco where she was employed in the yachting industry and spent 7 years working for shipyards in Monaco to promote their brand. From 2015 until 2018 she worked as service stewardess on board the 40 m charter yacht SUPERFUN. She recently established her own company as an events organiser, providing high end services to VIP clients on yachts, social event and Private villas. 

Previous Yachts: M/Y SUPERFUN

    Name: Alecia Carike Booysen

    Position: Stewardess
    Nationality: South African
    Description:
    Born in 1991 in Cape Town, Alecia has taken up junior stewardess positions since 2016 having gained experience across various demanding social events in land and and on board charter yachts. Her qualifications include the PYA Interior, Food Service and Wine and Cocktail Introduction Courses. She is an energetic and enthusiastic person who enjoys a challenge and achieving personal and team goals. Her hobbies include photography, writing, doing yoga, running and baking. 
Previous yachts: M/Y BLUE EAST, MV WHITE ROSE OF DRACHS

    Name: Constantine Fotinakis

    Position: Deckhand
    Nationality: Greek
    Description:
    Born in 1989, Constantine has had experience on various charter yachts cruising in Greece. He has excellent communication skills and works best within a team. He speaks English well, he holds a Speed Boat licence and is a Licensed Scuba Diver by PADI. 
Previous Yachts: M/Y TOY-A, M/Y GALINI, M/Y LIBRA Y, M/Y JESTER, M/Y SERENITY

    Name: TBA
    Position: Engineer

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