Tranquilo Yacht Charter - Luxury Fully Crewed Yacht Charters

Tranquilo

from 13650€ per week
13.00 m
Crew: 2
Cabins: 5
Guests: 8
Port: Belize City

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 : Yes
  • Hammock :
  • Windscoops :
  • Deck Shower : 0
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : 0
  • Dine In :
  • Nude : Yes
  • Hairdryers : No
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes : Outdoor
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 20 kw
  • Inverter : Yes
  • Ice Maker :
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles : Yes

We offer rendezvous scuba diving in various Belize Dive Sites throughout the country. Spectacular Belize diving locations include the Blue Hole, Hol Chan Marine Park (Shark-Ray Alley), Turneffe Atoll, Lighthouse Reef, Ambergris Caye, and various locations throughout the worlds second largest barrier reef. Scuba Diving in Belize is made easy allowing you to travel in style and luxury and meet up with the top Belize Dive operators who provide ith knowledge of the best sites, with local dive masters & instructors to create the ultimate Belize diving experience. We provide flexibility and diversity that will satisfy the most avid diver and appeal to non-diving companions, families and groups. PADI Certification, Belize Dive Packages, and Resort courses also available.

Watersports

  • Dinghy size : 13 ft
  • Dinghy hp : 15 HP
  • Dinghy Pax : 8
  • 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 : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : Yes
  • SU Paddle Boards : Yes
  • Fishing Gear : Yes
  • Rods : 4
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

Variety of fishing rods and tackle
Snorkeling Equipment
Kayaks (2), can be set up for single or double use)
2 Stand Up Paddleboards
Beach Equipment
2-Swim Platforms & Showers
Bimini & Extendable Awning Shades
Multiple Sun Deck Lounges & Trampolines
1 LCD TV Screen with DVD
IPOD – Stereo CD Player – Indoor/Outdoor Speakers
Sirius Satellite Radio
Extensive Library of CDs, DVDs, Books & Games
Arranged Rendezvous Diving and Fishing Expeditions

Accommodations & Specs

  • Length : 13.00 m
  • Cabins : 5
  • Guests : 8
  • Crew : 2
  • Make : Fountaine Pajot
  • Built : 2017
  • Cruising Speed : 8 kts
  • Fuel Consumption :
  • 4 queen air conditioned cabins and a 5th air conditioned bunk bed cabin with chic furnishings and private bathrooms (one cabin allocated to crew)

    • Showers : 5
    • Tubs : 0
    • Wash Basins : 5
    • Heads : 5
    • Elec. Heads : 5
    • 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

    Manuel Requena|Captain
    Born: 0 Nation: Belizean | Languages: English
    Spanish
    Kainie Manuel|First Mate
    Born: 0 | Nation: Belizean

    Crew schedules are subject to change. We will reconfirm your crew 30 days before arrival.

    Manuel Requena

    Hailing from Belize’s southernmost town of Punta Gorda – a sleepy coastal townlet in one of the most underrated regions of the country – Manuel has been in the tourism industry for over 20 years, working as a tour guide, divemaster, and avid fisherman on the northern shores of Ambergris Caye.

    Affectionately known as Manny, he has been a catamaran sailing captain for over 10 years. Aside from his charter duties, you can look forward to his lobster-spearing expeditions, killer conch ceviche (the ultimate Belizean appetizer and stuff legends are made of!), epic snorkeling, and so much more!

    Kainie Manuel

    Kainie has been chef for Belize Sailing Vacations since early 2014. In addition to providing guests exquisite meals on every charter, her thoughtful detailing and magic touches go the extra mile – she knows how to throw a party!

    Growing up the oldest in a family of 5, Kainie learned to cook from an early age. At home, recipes were handed down from Grandma and shared between the aunts. That sparked her love of the kitchen, the spot her Grandma called, “el corazon de la casa (the heart of the home).

    As an island girl, Kainie has been in love with the Caribbean Sea and marine life from an early age. She learned to dive at the age of 12, a sport that she finds relaxing up to today.

    From diving, to office managing, delving into media and television production, Kainie continues to find her niche in life. Something she is truly passionate about, though, is sharing her country to those willing to have a memorable time in Belize. That, combined with the experience garnered in her family’s restaurant, her love of cooking and hosting, Kainie is the perfect host to this wonderful country.

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