Dolce Vita Yacht Charter Monohull
About
Gulet DOLCE VITA is one of the most beautiful gulets based on the Adriatic. We say this with complete confidence, not only because we have witnessed it ourselves, but more because our clients and colleagues seem to think so, too. We’ve had wonderful reports about her dedicated crew, generous deck space and luxury accommodation. DOLCE VITA had a full refit back in 2013 but her owners give her a significant upgrade every winter. The gulet can accommodate up to 10 guests in five en suite cabins.
Guests
10Cabins
5Crew
5Size / Year Built / Builder
111.0 Ft / 2005 / costume
Accommodations
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €31,000 | €37,000 |
Please Note:
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.
Calendar
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Captain
Crew
Brief
NIKO - Captain
Niko was born in 1977 in Split. He comes from a family of sailors and has been sailing the Adriatic ever since he was a child. He knows the area like a back of his hand.
He has a degree in Kinesiology, but soon after university, he joined the company and one of their first gulets. This was in 2001 and he is still with the same company. Since then, Niko has worked his way up in the ranks and is now the captain of Dolce Vita. Niko has been captain on Dolce Vita for the last four years.
MARKO - Chef
‘All those years of charters and the time spent on the sea allow me to offer the guests the most fantastic and authentic experience. And for me, seeing people at their most relaxed and happy is a big reward.’
Born in 1984 and has been working as a chef with the same group for 13 years. Marko has been on Dolce Vita for the last 4 years.
‘I fell in love with cooking before the age of 10! I knew then that I would be studying to become a chef which is what I did at college in Slavonski Brod (contrinetal Croatia). After school, I joined the boats at sea (southern Croatia). I have always been inspired by the sea food and working on yachts has allowed me to make the most of it. I cook with passion and great confidence.’
Marko speaks fluent English, he is very creative, communicative and loves his job
Menu
No.1
APPETIZER- Risotto with shrimps
MAIN COURSE- Sea bass filet with zucchini and fresh vegetatables
DESSERT: Tiramisu
No.2
APPETIZER: Pasta with salmon
MAIN COURSE: Monkfish medallions alla buzara with polenta
DESSERT: Fruit cake
No.3
APPETIZER: Octopus salad a la chef
MAIN COURSE: Grilled sea bass with vegetables
DESSERT: Cherry strudel
No.4
APPETIZER: Pasta with tomatoes
MAIN COURSE: : Dalmatian „pašticada“ with potato gnocchi
DESSERT: Ice cream with chocolate sauce
No.5
APPETIZER: Marinated anchovies with homemade cheese
MAIN COURSE: Oven roasted Octopus with potatoes and vegetables
DESSERT: Pink Panter Cake
No.6
APPETIZER: Black risotto with cuttlefish
MAIN COURSE: Stuffed squid a la chef
DESSERT: Pancakes with ice cream
No.7
APPETIZER: Tomato salad with mozzarela, arugula and fresh basil
MAIN COURSE: Turkey skewers a la chef
DESSERT: Tiramisu
No.8
APPETIZER: Cold Dalmatian platter ( ham, 4 types of cheese) MAIN COURSE: Pork medallions in a mushroom sauce with rice
DESSERT: Chocolate cake
No.9
APPETIZER: Tomato soup
MAIN COURSE: Steak with vegetables
DESSERT: Panna cotta with chery sauce
Guests
10Cabins
5Crew
5Size / Year Built / Builder
111.0 Ft / 2005 / costume
Monohull specifications
Beam
7.54 MetresDraft
3.27 MetresType
MonohullRefit
2015Cabin beds
2 King(s), 2 Queen(s), 1 Twin(s)Layout
Select currency
- USD
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.
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