CALMAO Yacht Charter Catamaran
Catamaran Specifications
Year Built
Size
Beam
Draft
Type
Builder
ACCOMMODATIONS
Cabins
Max Guests
Number of Crew
Locations
Winter Area
Caribbean Virgin Islands, Caribbean Leewards, Caribbean WindwardsSummer Area
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/BalearicsAccommodations
1 master cabin with king size bed
2 guests cabins with queen size beds
1 twin guest cabin with pullman bed
Layout
Ammenities
Technical Details
Charter Types
Crew Profile
Captain: Omar Barbarà Rovira
Nationality: Spanish
Languages: English (fluent), Spanish and Catalan (native speaker)
Omar grew up on the Mediterranean coast of Spain and was dreaming about becoming a captain since his childhood.
Upon obtaining the degree in Navigation and Maritime Transport in The Barcelona School of Nautical Studies he set sail to live his dreams. Omar started his path in the yachting industry delivering boats worldwide and thus explored the Mediterranean, the Caribbean and crossed the Atlantic several times.
After completing more than 30 boat deliveries, he decided to switch to a charter industry to be able to share his passion for sailing and travelling with others. Committed to a new chapter in his career, he successfully captained several luxury charter yachts ever since.
Now Omar prides himself on taking the helm of fabulous CALMAO maintaining her high standards and stellar reputation.
Chef: Katy Rosales Cazorla
Nationality: Spanish
Languages: Spanish (native speaker), English (fluent), Italian (fluent), Catalan (fluent)
Katy Cazorla is an accomplished Chef with more than 20 years of culinary experience both on land and at sea. She never stops pursuing perfection and believes that learning is a journey that never ends.
In addition to traditional Italian, Mediterranean, Indian and Thai cuisine, Katy learnt secrets of molecular gastronomy, macrobiotic cooking and mastered the art of homemade bread baking and cheese making.
She always focuses on choosing local organic and seasonal produce, and guests truly appreciate it. Being a certified health coach and nutritionist, she loves to create purely delicious food for optimum health and well-being of the guests.
Deckhand: Charlie Castelao
Nationality: Spanish
Languages: English, Spanish (native speaker)
Having grown up sailing in the northern coast of Spain and being a member of a fourth generation of seafarers, has given Charlie a sound relationship with the tradition of the oceans and an enormous passion for water activities allowing him to travel to different corners of the world while competing in regattas. While finishing a degree of Master Mariner, Charlie has been involved in sailing yacht deliveries and charters in various regions which has helped him to develop people skills and local knowledge about every charter destination. Training a successful sailing team combined with surfing, wakeboarding and diving has helped him to interact satisfactorily with guests during their charter holidays on board.
Water Entertainment
• 2 x paddle board
• 2 x double kayaks
• Airstream 3P Towable
• donut single
• wake board
• water skis
• Snorkelling equipment
• Stationary bike
• Yamaha Under Water scooter
• 1 x Jet Ski available for charter guests @ 2 500€ per week (only in the Mediterranean)
Scuba Diving
Onboard Entertainment
Menu
DAY 1
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
“Boat made” wholemeal bread, fresh tomatoes dressing and extra virgin olive oil.
Jams
Bread
Seasonal fruit platter
Zucchini and organic feta cheese omelette
LUNCH
Bread / olive oil
Duck ham and pomegranate salad
Roasted peach with lavender custard
DINNER
Avocado nest with crispy prawns, green sprouts and fresh basil mayo sauce
Papillote Sea Bream with lime, garlic and sun dried tomatoes
Lemon and cinnamon ice cream “leche merengada”
DAY 2
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
Croissants
Jams
Bread
Seasonal fruit platter
Eggs on demand: fried, poach, scrambled, omelet
LUNCH
Goat cheese and spinach croquets
Free range chicken breast with Moroccan aroma barbecue grilled
Mango sorbet
DINNER
Spanish cold tomato soup with crunchy ham and quail egg “Salmorejo”
Grilled squid with parsley sauce and backed potatoes
Limoncello mousse
DAY 3
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
Avocados on toast with poach egg
Pan au chocolate
Jams
Bread
Seasonal fruit platter
LUNCH
Quinoa salad with grilled seasonal vegetables and fresh pesto
Crunchy skin salmon with garlic mayo and new baby potatoes
Strawberry and white chocolate tiramisu
DINNER
Cherry and almond soup
Marinated beef filet with basil and mustard, roasted sweet potatoes
Cappuccino tartlet
DAY 4
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
Honey and lemon pancakes
Pistachio muffins
Jams / Breads
Seasonal fruit platter
LUNCH
Zucchini Carpaccio with lemon and red pepper
Seafood Paella
Orange pannacotta
DINNER
Baby heart lettuce with fried garlic and serrano ham dices
Roasted lamb chops with potatoes and fresh mint
Chocolate volcano
DAY 5
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
Sponge apricot cake
Spanish omelet
Jams
Bread
Seasonal fruit platter
LUNCH
Burrata salad with green tomatoes, rocket leaves, olive oil and fresh truffle
Sautéed clams “a la marinera” parsley, white wine and garlic
Fresh fruit bites
DINNER
Butternut squash and leek soup
Roasted chicken thigh with oregano and lemon juice,
Cheese flan with cream caramel
DAY 6
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
Banana muffins
Turkey, cherry tomatoes, and Manchego cheese omelet
Jams
Bread
Seasonal fruit platter
LUNCH
Seafood ceviche with mango vinaigrette and fresh chillies
Grilled red tuna with quinoa and butternut squash risotto
Lemon sorbet
DINNER
Traditional Japonaise vegetarian Ramen
Salty Edamame
Crunchy pork belly
Matcha Tiramisú
DAY 7
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
“Boat made” seed bread
Eggs Benedict
Jams
Bread
Seasonal fruit platter
LUNCH
Salmon and avocados tartar
Breaded chicken breast stuffed with local cheese and prosciutto, fresh alioli sauce
Coconut chocolate truffles
DINNER
Traditional French onion soup with croutons and melted cheese
Grilled entrecote, mushrooms sauce, roasted potatoes with peppers and onions
Chocolate soufflé with macadamia
Rates
| Minimun | Maximun |
| €39,000 | €43,000 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
Plus Expenses
Usually Includes: Yacht, Onboard Equipment and Crew.
Not included: Fuel, Dockage, Food and Beverages, Gratuity are the biggest
categories among other charter related expenses.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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