Size / Year Built / Builder
118.0 Ft / 2013 / BODRUM SHIPYARDS
The boat has 6 doubles, 2 twins and 8 triple cabins. The twin cabins can be converted into double. Up to 36 guests. The cabins are very large and confortable. The 6 doubles are on upper deck.
Our team endeavors to provide up to date and accurate information regarding each yacht in our listing, however, the availability displayed in the calendars and rates, are indicative only and subject to confirmation at the time of your inquiry. With this in mind, please note that premium rates may apply to certain destinations and dates, such as Christmas and New Years in the Caribbean or July and August in the Mediterranean. Kindly contact us for a proposal that details the yacht’s final rate and availability.
Captain Kamuran Şahin (1984) has worked on charter yachts since childhood. A graduate of the Bodrum Sea Academy, he spent years as captain on private yachts in Italy and the Mediterranean. With immaculate service and hospitality skills, he is also extremely adept with overseeing technical issues and running a very tight crew. He has worked with La finale for the last 2 years.
First Mate Adem Ataş (1987) is a 2007 graduate of the Seamans Academy and hails from the north Aegean town of Yalova. With a background on both motor yachts as well as charter gulets Karina and Aegean clipper , he brings ample technical yachting experience as well as client service.
Chef Şenol Kaplan (1982) is a career chef, having worked on cargo ships all around the globe in his youth. Now settled permanently in Bodrum, Senol Chef has ample experience catering to group functions and private parties. His last job was on motor Yacht Nina. Of his many specialties, one unique tradition is Turkish soup, which he enjoys serving late at night or at breakfast in the Turkish style, claiming its many health benefits. Chef Orhan speaks food-related English, and enjoys the art of presenting fresh, local Mediterranean food.
Host Anıl zyılmazel with a very impressive background, including full fluency in English, Turkish. He can mix a mean martini, discuss world events and has ample experience with silver service. In addition to all of her charter qualifications.
Chief Steward Adil Girgin (1989) formerly on the sailing gulet Levent Kaptan, brings years of high end service and experience to B&B 2. He speaks conversational English, and is on hand for all duties from hospitality to hoisting sails.
Hakan Akar (1985) was formerly on Gulet Seven and is an energetic deckhand with sample experience on luxury yachts. He speaks conversational English and is an extremely dedicated, hardworking crewman, and a valuable asset to BB-2.
Sercan Denibilen (1989) comes to Queen directly from Honda Auto Service. Trained in diesel mechanic at the local technical trade school, Sercan loves the sea and has embarked on a career on charter gulets. Helping out wherever needed.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.