Vita Dolce Yacht Charter - Luxury Fully Crewed Yacht Charters

Vita Dolce

from 26000€ per week
32.00 m
Crew: 5
Cabins: 5
Guests: 10
Port: French Riviera

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

VITA DOLCE is a 32 meters Turkish Gulet custom built in 1997. She has since undergone a full refit in 2013 then in 2018 meaning she is in fantastic condition.

She comfortably sleeps up to ten guests in five well-appointed cabins : 1 master, 2 guests cabins & 2 twins cabins, alle equipped with ensuite bathrooms.

VITA DOLCE has a tremendous inside and outside space living areas for families or groups of friends to relax and sunbath.

She is also the perfect yacht for events on the French Riviera, receptions at quay, sunset cruise, corporate events….

Her extreme comfort and her 4 crew will guarantee Guests to make the most of their time… in style!

She was used in the French movie “Entre Amis” in 2015.

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • Sun Awning : Yes
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : yes
  • Nude : Inq
  • Hairdryers : 0
  • Port Hatches : yes
  • Crew Smokes : Inq
  • Guests Smokes : Smoking outside only permitted
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 2x onan 17.5 kw
  • Inverter :
  • Ice Maker : yes
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

2018 :
New Bed Linen – Egyptian cotton
New Bath Linen – Egyptian cotton
Ren Bath Line product
Interior Jo Malone ambiance
New tableware
New toys

Watersports

  • Dinghy size : Zodiac 5.5m
  • Dinghy hp : 120
  • Dinghy Pax : 11
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 6
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : 1
  • Kayaks 1 Pax : 2
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 4
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

Accommodations & Specs

  • Length : 32.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Custom Built
  • Built : 1997
  • Cruising Speed : 8
  • Fuel Consumption : 55
  • Very spacious interior areas.
    Saloon : The Light color saloon with 360° panoramic view is in two parts : one for dinner and one for lounge with Apple TV and a central music BOSE.
    Master Cabin : The main cabin is equipped with a king size bed, a desk and a SONY TV LEGRAND.
    The bathroom is very great with a shower, a bath and a separate toilet.

    VIP Cabins :Two VIP double cabins on portside and starboard side with bathroom, shower and toilet; TV and air cond.

    Two Guest twin berths cabins port and starboard side with bathroom, shower and toilet, TVand air cond.

    • Showers : 5
    • Tubs : 1
    • Wash Basins : 5
    • Heads : 0
    • 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:4

    Jeremy DEDESTE|Captain
    Born: 1986 Nation: French | Languages: English, French, Russian
    Alyona Konysheva|Stewardess
    Born: 1986 | Nation: Russian

    Captain Jeremy Dedeste
    French
    32 years old
    Passionate about sailing and engins since a young age, he has over nine years of experience working on yachts and over 100,000 sea miles! Jeremy is a very professional and enthusiastic captain who is reliable, responsible and hard working, possessing excellent communication and interpersonal skills, he is very customer focused and will go the extra mile to make sure his guests have an unforgetable experience onboard. He has worked on both sailing, motor yachts such as SY New Beginnings, MY Noon Tease, MY Sky Light and MY Shake N Bake

    Jeremy speaks French, fluent English and basic Spanish

    Stewardess Alena Konysheva
    Russian
    32 years old
    Alena has many years experience working in the hospitality industry, starting in a busy restaurant in Russia where she was promoted to manageress and then moving to yachting after travelling to the Caribbean. Alena is an outgoing, enthusiastic, motivated and reliable crew member with a sense of humor she works well under pressure and can easily adapt to different situations, She has previously worked on MY Bliss, MY Shake N Bake, MY Callista, MY Palm B and Blue Attraction

    Alena speaks Russian, French, English and basic Spanish

    Chef Jean Luc Gaufillier

    French
    With many years experience in various positions working in the hotel and restaurant industry worldwide, including some of the finest renowned establishments such as the Ritz in Paris, Le Moulin de Mougins and for Michelin starred chefs like Alain Llorca, Jean Luc brings a huge knowledge of hospitality entertaining and fine dining to Vita Dolce. He is also a trained sommelier and enjoys creating perfect harmony with food and wine. A keen sailor, owning his own sailing yacht Jean Luc is happiest combining his passion for food with his passion of the sea

    Deck Hand Ansis Kucins

    Latvian
    An enthusiastic professional and very a hardworking individual who strives to achieve the best in all tasks, with more than 7 years’ experience as a boats craftsman added to his previous positions on charter yachts with his love for sports and the water he is perfect to complete the team on Vita Dolce.

    Guest Reviews

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