ICHTUS Yacht Charter - Luxury Fully Crewed Yacht Charters

ICHTUS

from 15000€ per week
21.00 m
Crew: 3
Cabins: 3
Guests: 6

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Amenities

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

Watersports

  • Dinghy size :
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult :
  • Water Skis Kids :
  • Jet Skis :
  • Wave Runners :
  • Kneeboard :
  • Windsurfer :
  • Snorkel Gear :
  • Tubes :
  • Scurfer :
  • Wake Board :
  • Kayaks 1 Pax :
  • Kayaks (2 Pax) :
  • SU Paddle Boards :
  • Fishing Gear :
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera :
  • U/Water Video :
  • Sea Bobs :
  • Sea Scooters :

Accommodations & Specs

  • Length : 21.00 m
  • Cabins : 3
  • Guests : 6
  • Crew : 3
  • Make : .
  • Built : 2010
  • Cruising Speed : 8
  • 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:2

    François-Regis Zimmermann|Captain
    Born: 0 Nation: Swiss | Languages:
    Nicola Ceppa|Chef/ Steward/ First Mate
    Born: 0 | Nation: Italian

    Captain : François-Regis Zimmermann
    Swiss – 44

    Sail and Work Experience
    3 years’ work experience onboard ICHTUS as a Captain, including overseeing large refit, maintenance, deliveries and charters.
    Sailing teacher for 2 years at French famous sailing school “les Glenans”
    Sailed transatlantic passage, South Brittany, English Channel, Mediterranean Sea from Spain to Turkey
    Founder and Director of Telescope Yachting Ltd., Charter Company, Owner of S/Y ICHTUS.

    Job Description
    As a Captain, François-Regis insures that every guest is comfortable and safe, and keeps unforgettable memories of his cruise on ICHTUS.
    The route of the cruise is planned with the guests, so as to meet all their demands, visit beautiful places, enjoy amazing anchorages and swim in clear waters.
    At dinner time, François-Regis is in charge of the BBQ – fresh fish, lobsters, meat and vegetables, especially married with the Italian style of our chef Nicola for a perfect, tasteful moment.
    Do you have any special wish? Do not hesitate to tell François-Regis, we are here to make your dreams come true!

    Languages Spoken
    French native; English/ German/ Italian fluent; Spanish / Russian / Polish basic

    Education, Licenses & Certificates
    • Bachelor of Science in Economics, University of Geneva
    • Swiss Federal Diploma of Financial Advisor
    • French Sailing Association (FFV) Sailing Instructor
    • STCW 2010
    • Master of Yachts 200 Unlimited
    Hobbies
    Swimming, Golf, Ski and Violin
    First Mate, Steward & Chef : Nicola Ceppa
    Italian, 44
    Sail and Work Experience
    1 years’ experience on board ICHTUS, including maintenance, Charters and deliveries
    Sailing teacher and head manager for Les Glenans sailing school
    Sailed Mediterranean, Atlantic and Caribbean Seas
    Before entering the yachting world, independent entrepreneur skipper and sail teacher in the Mediterranean
    Marketing manager for Kappa and Superga brands 2001 – 2011

    Job Description
    Nicola holds the ability to stand in for the Captain in his absence, acting as second in command.
    Assists the Captain in navigation and participates in deck operations and organizes guest activities.
    Possesses extensive maintenance knowledge and is responsible for the running and maintenance of deck equipment. When guests are on board, he ensures that they are properly cared for and that all requirements are met.
    Nicola has nourished a passion for cooking since childhood, as many Italians do. He estimates food needs, reviews inventory to assure that adequate supplies are available, adhering to budget and to the guest’s expectations. With his Italian and Mediterranean cooking skills he is able to modify and adapt the ingredients for a creative cuisine based on simplicity and authenticity.

    Nicola speaks
    Italian native; English, French and Spanish fluent

    Education, Licenses & Certificates
    • BAC + 4 Political Science University di Torino
    • BPJEPS voile
    • Yacht master offshore commercial endorsement
    • STCW 2010
    • Food Hygiene Level 2
    Hobbies
    Interest in the environment, history, travel, water sports, skiing, paragliding

    Guest Reviews

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