Calma, un Sailing Catamaran de 60 pies, disponible para charter de lujo con tripulación

SAILING CATAMARAN · 60FT

Calma

Yate privado con tripulación

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Plano y distribución de Calma Plano · Calma

60

FT — SAILING CATAMARAN

10

GUESTS

5

CABINS

3

CREW

Summer Cruising

From

€40,500

Per Week

7 reseñas7 reseñas

The Yacht

'Calma' es un Sailing Catamaran con capacidad para 10 huéspedes, disponible para charter con tripulación.

Calma Description and Charter Summary Information

Launched in September 2020, luxurious Sunreef 60 sailing catamaran CALMA offers 225 m² of living space to enjoy life on board.

CALMA’s layout features five exclusive double ensuite cabins for ten guests, a stylish saloon with cosy lounging and dining areas, and a functional galley up, giving the chance to watch a professional chef in action.

Thanks to the sliding saloon door the interior blends naturally with the outside, opening onto the large, sheltered aft deck and the splendid front terrace. The spacious flybridge features a BBQ, a wet bar and plenty of seating for enjoying the beautiful panoramic views.

Operated by an experienced crew of 3, this grey-hulled beauty is available in the Caribbean in winter and in the Balearics in summer.

Calma, 2020 Sunreef Yachts Sailing Catamaran — crewed yacht charter
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Especificaciones

At a Glance

Longitud
60 ft
Manga
10 ft
Huéspedes
10
Cabinas
5
Baños
5
Camas queen
5
Año de construcción
2020

Información del yate

Calma en video

Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para Calma

Explorá Calma

Summer 2026 :

Low season (May and October): EUR 40.500 + APA 30% + VAT 21%

Mid season (June and September): EUR 43.500 + APA 30% + VAT 21%

High season (July and August): EUR 46.500 + APA 30% + VAT 21%

Summer 2026 :

Open for May and First Half of July

Positioning fee may apply depending on the precise embarkation and disembarkation points.

Plus Expenses · + ALL

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    Weekly Sample Menu

    Breakfast: Awakening at Sea

    A service designed to support recovery and provide precise antioxidant nutrition.

    Detox & Speciality Drinks

    • Green Smoothie: Granny Smith apple, spinach, cucumber, and a touch of ginger
    • Red Smoothie: Beetroot extract with wild berries and pomegranate
    • Dual Citrus Juice: Valencia orange combined with seasonal blood orange
    • Speciality Coffee: Nitrogen cold brew (silky texture) or naturally roasted espresso

    Premium Fruit Platter

    • Selection of figs, peaches, nectarines, watermelon, and Muscat grapes from the Valencian orchards

    Eco Bowls (Choice of)

    • Organic sheep yoghurt with rosemary honey and toasted Marcona almonds
    • Goat yoghurt with walnuts, blueberries, banana, coconut chips, chia seeds, and honey

    Sourdough Toast Selection

    • Iberian Bellota ham (5J) with extra virgin olive oil
    • Ripe avocado with smoked salmon and dill oil

    Signature Dish

    • Low-temperature egg (63°C) on truffled potato espuma with parmesan shavings

    Aperitifs: Deck Cocktail

    Precision based on haute cuisine standards.

    Technical Cured Specialities

    • Brioche with anchovy and smoked butter
    • Gilda skewer with anchovy, piparra peppers, bluefin tuna, and confit cherry tomato

    Avant-Garde Raw Bites

    • Blinis with caviar and chives
    • Mini bluefin tuna tartare with lime
    • Raw scallop with corn tiger’s milk
    • Gillardeau oyster with Granny Smith apple and celery granita

    Signature Bites

    • Steak tartare on Sardinian crisp bread
    • Cucumber roll with salmon and cream cheese
    • Watermelon gazpacho shot with Bloody Mary seasoning

    Lunch: Mediterranean Midday

    A reinterpretation of traditional cuisine using contemporary techniques.

    Pre-Starter

    • Marcona almond ajoblanco with Dénia red prawn tartare and grapes infused with Fino sherry

    Starter

    • Bluefin tuna carpaccio marinated in soy and wasabi, with pine nut emulsion and Cieza peach tartare

    Main Course

    • Wild sea bass with cava fennel sauce and trout roe

    Dessert

    • Fresh fig with mascarpone mousse, Moscatel reduction, and goat cheese ice cream

    Dinner: Fine Dining at Anchor

    A gala menu focused on product purity and technical elegance.

    Pre-Starter

    • Clarified cold tomato consommé with basil extra virgin olive oil

    Starter

    • Scallops with cauliflower cream, dill oil, and Oscietra caviar

    Main Course

    • Beef tenderloin with foie gras, reduced natural jus, and celeriac purée with green asparagus

    Dessert

    • Strawberries marinated in Modena balsamic vinegar with vanilla Chantilly cream

  • TENDER: AB with yamaha 70 HP
  • Standup paddleboards
  • Wakeboard
  • Seabob
  • Fishing Gear
  • Seabob

Captain Miguel Herrera

Captain

Miguel Herrera

Chef David Villalba

Chef

David Villalba

Deckhand Carlos Caruzzo

Deckhand

Carlos Caruzzo

Captain: Miguel Herrera

Nationality: Spanish

Miguel is a skilled Captain with great experience at sea and general maintenance of the yacht. He is the ideal person to offer a memorable itinerary, thanks to his extensive knowledge of the Balearics. Considered an active and friendly person, his main motivation is to create a good atmosphere on the yacht and ensuring that everyone is enjoying the charter. The most important for him is to have happy guests on board. He loves discovering new places and sharing the ones he knows, but also doing water sports, such as kitesurfing, paddleboarding, and diving.

Chef: David Villalba

Nationality: Spanish

David is a professional chef with over 12 years of experience in renowned Michelin-starred restaurants across Spain. His background combines technical precision, creativity, and a deep respect for high-quality ingredients, with a culinary style rooted in contemporary Mediterranean cuisine and refined international flavours. Throughout his career, including roles as Head Chef and restaurant owner, he has developed expertise in menu design, kitchen leadership, and delivering bespoke dining experiences that reflect both elegance and balance.

With valid STCW certification and training in food safety and hygiene, David brings discipline, organisation, and adaptability to the galley environment. His approach blends restaurant-level gastronomy with the practical demands of life at sea, creating memorable dining experiences tailored to guests while capturing the essence of Mediterranean hospitality.

Deckhand: Carlos Caruzzo

Nationality: Argentinian

Born in Argentina and Spanish nationality. Carlos speaks Spanish and basic English. He has lived since he was 20 years old in Spain, Province of Alicante, on the Costa Blanca, a lover of the sea and nautical sports, he has been working in the nautical industry for 16 and a half years.

February 2022

Hello,

We just landed, the cruise went wonderfully with a magnificent crew, attentive, discreet, very motivated to take care of us with their smile! And an outstanding chef!!

The itinerary was very well chosen as well as their recommendations on land!

Thank you for offering us Calma.

See you soon…
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06 / Semanas disponibles

Disponibilidad de 'Calma'

Cruising Grounds

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