Genesia Yacht Charter - Luxury Fully Crewed Yacht Charters

Genesia

from 120000€ per week
40.00 m
Crew: 5
Cabins: 5
Guests: 10

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Amenities

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

Watersports

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

2 x SUP including one with a detachable sail
1 inflatable canoe
2 wakeboards
1 pair of waterski
15 snorkelling pipes
2 sailing boats
Fishing gear
13 swimming goggles
13 masks
13 long flippers
9 swimming buys
1 inflatable life ring for children
3 wet suits
10 life jackets for water sports
200 hp tender
40 hp tender

Accommodations & Specs

  • Length : 40.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Cantieri Nav
  • Built : 2017
  • Cruising Speed :
  • Fuel Consumption :
    • Showers : 0
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 0
    • 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:8

    Maria Rametto|Captain
    Born: 0 Nation: Italian | Languages:
    Quinto Di Felice|Chief Engineer
    Born: 0 | Nation: Italian

    Maria Rametto Captain 45 – Italian
    Born in Imperia, she got her diploma at the Nautical College in 1992. She started sailing when she was a child and she never stopped. She loves sailing ship and she took part of many sailing races. She is an enthusiast of the sea and she is also instructor in sailing boats. After this, she moved to Yachting world on board on M/Y Dionea 52 mt. as deckhand. She worked as first office on board M/Y Prometej 40 meters, an old Icebreaker converted in a luxurious commercial yacht since 2007. In 2008, she took the command of M/Y Prometej until 2013 sailing around the Med. Between 2013 and 2016 she joins as 1° mate on S/Y OHANA 50 meter and then on S/Y Happy Taurus 30 meters sailing around Atlantic and Pacific Ocean. In 2016 starts to follow the re-built of Genesia in Cantieri Navali Chioggia and she took the command of Genesia in the 2017.

    Quinto Di Felice Chief Engineer 62 – Italian
    It’s hard to tell Quinto’s experience in few words. Quinto provides us with 40 years of sea experience behind his belt. He sailed on every kind of working boats from fishing boats to big supply vessels. He joins in the yacht word in 2006 on board of Ariete Primo a luxurious Yacht of 45 meters until 2012. In 2013 he moved to on tug Boats until 2016 when he joined on Genesia since the beginning of construction. He is a specialized mechanic, absolutely able to fix everything.

    Strawinski Lucjusz Chief Officer – 43 – Polland
    Lutek was born in Gdansk on the Baltic Sea coast. Speaks English, Italian and Polish. Lutek graduated Sociology and Psychology. Has always been strongly connected to sea and yachts. Has Tall ship and racing experience. For the past 20 years was working as a deckhand, first officer and skipper on sailing and motor yachts up to 68m. He joined M/Y Genesia a year ago after completing his 12th Atlantic crossing.
    Calm and helpful he is a great point of reference for all the crew.

    Federico Jacopo Deckhand – 23 Italian
    The youngest of the crew dragged by a great passion for the sea. Jacopo joined the crew of Genesia during the winter 2018. He worked as deckhand for two years on “Southern Cross” a vintage 40 meters Sailing Boat. Serious and helpful he takes good care of the deck together with the first officer.

    Di Carlo Federica Chef – 48 Italian
    Federica was born in Genova and she cultivated the passion for cooking since she was a child. She speaks English, French, Spanish and some Greek. She worked for 10 years in the yacht world, then in 2014 she moved ashore working for an important Restaurant in Genova “ Il Michelaccio “ . In June 2018 she joined the Genesia crew surprising everyone with her fantastic cuisine. She’s a real galley professional, she prepares with care and dedication all her dishes always able to vary and surprise. She loves new challenges and always manages to please guests and crew at the best.

    Cirino Michela Hostess – 38 Italian
    Born in Sarno , south of Italy , she starts her career very young as bartender on land. Then she moved on yacht world in 2007 starting on board of Ariete Primo a 40 meters luxurious Yacht. Patient and caring she is a great team worker, able to satisfy all the guest’s needs. She speaks fluently English and French. She join on Genesia in 2019 .

    Minelli Veronica Hostess – 44 Italian
    Born in Livorno she starts her career in yacht world in 2006 . She show off 13 years of experience as hostess both on sailing yacht and motor Yacht . She has a multi-faceted attitude and she is a sunny and lively person. She speaks fluent English and joined in Genesia crew in April 2019.

    Talida Stroie Hostess – 38 Romanian
    Talida has a strong passion for the sea, she is graduated in “ Marine Biology and Ecotecnology “ and in “Psychology “ . She attended a course to became sommelier, she started to work on yachts in 2005 and she never stopped. She is a great worker and adapts to all situation. She is also a very good deckhand. She speaks fluent English and Italian. She join in Genesia Crew in 2019.

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