LUAR Yacht Charter

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 : Anchor/Underway
Make purified drinking water :
Re-usable water bottles :

Smart-Tv (Flybridge, Owner cabin, Main salon)and led tv in each cabin with TV sat & SKY.
Bluetooth audio in each exterior zone (aft deck , stern deck , flybridge) and main salon.

Watersports

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

ender: Extender 645 100cv

1 x Sup inflateble hoobie adventure 10'8"

1 x Hobie mirage eclipse 10'5"

1 x Canoa/Kayak 2+1 posti BIC

2 x Seabob F5S

Snorkeling equipment

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:4

Bruno Masetti|Captain Born: 0 Nation: Italian | Languages: Italian, Portoguese, English, French

Vito Giacalone|First Officer Born: 0 | Nation: Italian

Bruno Masetti is the captain of MY LUAR. With a Diploma in Nautical Science and a Master in Multimedia Arts, Captain Masetti has collected 15 years of experience in the yachting industry. “An honest person with a huge passion for his work” these are LUAR’s Owner’s words used to describe Captain Masetti. He always proves to be reliable, attentive and respectful, mixing determination and empathy. Able to solve small and large setbacks without guests noticing or experiencing anything.
Highly skilled in selecting and managing the crew, Captain Masetti always succeeds in keeping harmony and good vibes on board. His ability in conducting and maneuvering, both day and night, is proved by the numerous and long transoceanic crossings he made over the time. Last but not least, Captain Bruno is passionate about cooking and is Top Chef with organizational and creative skills.
He is Italian mother tongue, speaks fluent English and has basic knowledge of French.

Vito is the First Officer on board LUAR. Born in Pantelleria (a small island of the Mediterranean Sea), he graduated from the Nautical High School of Trapani. During the academic period Vito improved his skills embarking as Deck Cadet on merchant vessels worldwide. In 2017 became a Navigational Officer and approached the yachting world gaining more experience as Deckhand on board different types of motor yachts.
Besides his technical skills, Vito is a very humble person, respectful and hard-working. The person to rely on, when it comes to getting in touch with the sea.

Flavia is LUAR’s Sole Italian/Brazilian Stewardess with a background as a tour guide, attentive and punctual in service. Graduated in business administration, tourism and nautical professional, Flavia will be an added value for the guest who would also like to explore the places through shore excursions.
Strengths: the Caipirinha

Monica Pecchia is LUAR’s Top Chef! Thanks to her qualities, the service on board LUAR has reached the highest level of cuisine.
Born and raised in Viareggio, she developed her passion for traditional local cuisine and attended a cooking course that gave her the tools to become a professional chef. Monica started her career in a very popular restaurant in her town where she worked for ﬁve years. During this time, there was no lack of challenges and the desire to learn; She started out as a commis and worked her way up to chef de partie. After this wonderful experience Monica decided to take on a new challenge and follow her other passion, the world of yachting. For one season she worked as a hostess and then she combined her two interests and began her career as a professional yacht chef.
Monica’s cuisine is strongly inﬂuenced by the tradition and culture of her home land without lacking elements of innovation and experimentation. Special attention to cuisine and service make the Luar a true " floating dining gem " where unique experiences can be had.
Strong point : the Fritto

Yacht Specs

Tonia Markou

Yacht Description

Gallery

Amenities

Watersports

Meet the Crew