ITALY · 7 DAYS
Naples to Amalfi: A 7-Day One-Way Italian Sailing Itinerary
Naples to Amalfi by yacht — Procida, Ischia, two days at Capri, Nerano, Positano, the Fiordo di Furore, the Emerald Grotto. A one-way Amalfi Coast week.
Caribbean
Eastern Mediterranean
Western Mediterranean
South Pacific
United States
76
FT — SAILING MONOHULL
6
GUESTS
3
CABINS
4
CREW
From
€17,000
Per Week
0 reseñas0 reseñas
The Yacht
Especificaciones
Explorá Gael I
Jun 15, 2026 – Sep 15, 2026
€25,000 / week
Base: South of France · Pickup: Flexible
Jan 1, 2026 – Jun 14, 2026
€17,000 / week
Base: South of France · Pickup: Flexible
Sep 16, 2026 – Dec 31, 2026
€17,000 / week
Base: South of France · Pickup: Flexible
Day 1
Lunch
Chickpea & quinoa salad with cherry tomatoes
Grilled vegetable tart
Lemon sorbet
Dinner
Starter: Citrus Sea Bream Tartare with Crunchy Fennel
Main: Herb-Crusted Seabass with Pea Mousseline & Lemon Emulsion
Dessert: Strawberries with Basil & Light Lemon Mousse
Wine: White from Provence
________________________________________
Day 2
Lunch
Niçoise salad with tuna, green beans & olives
Baguette with herb butter
Apricot yogurt
Dinner
Starter: Scallop Carpaccio with Sesame Oil & Baby Greens
Main: Langoustine Risotto with Green Asparagus
Dessert: Rhubarb & Green Apple Crumble
Wine: Chardonnay from Jura or Brut Nature Champagne
________________________________________
Day 3
Lunch
Lentil & feta salad with fresh herbs
Tomato gazpacho
Peach tartlet
Dinner
Starter: Mango & Coriander Sea Bream Ceviche
Main: Grilled Shrimp Skewers with Mint Quinoa Taboulé
Dessert: Melon, Watermelon, Feta & Basil Salad
Wine: Bandol Rosé or Corsican Vermentino
________________________________________
Day 4
Lunch
Ratatouille with soft polenta
Mesclun greens with vinaigrette
Plum compote
Dinner
Starter: Tuna Tartare with Avocado & Heirloom Tomatoes
Main: Grilled Swordfish with Summer Vegetables
Dessert: Honey-Roasted Apricots with Lemon Cream
Wine: Rhône White or Dry Rosé
________________________________________
Day 5
Lunch
Grilled chicken wrap with cucumber & tzatziki
Arugula & pine nut salad
Iced tea
Dinner
Starter: Tomato Gazpacho with Olive Toast
Main: Sea Bass en Papillote with Herbs & Lemon
Dessert: Peach and Rosemary Compote
Wine: Rosé from Provence
________________________________________
Day 6
Lunch
Tuna poke bowl with sesame & avocado
Chilled cucumber & edamame salad
Coconut yogurt
Dinner
Starter: Grilled Octopus with Lemon & Parsley
Main: Mussels in White Wine, Served with Fries
Dessert: Lemon-Thyme Tart
Wine: Muscadet or Sauvignon Blanc
________________________________________
Day 7
Lunch
Zucchini & Goat Cheese Tart
Roasted beet salad with walnuts
Fig sorbet
Dinner
Starter: Burrata with Roasted Tomatoes & Basil Oil
Main: Duck Breast with Apricot Glaze & Rosemary Potatoes
Dessert: Lavender Crème Brûlée
Wine: Côte du Rhône Red or Dry Rosé
Tender
AB 3,5m · 20 HP Yamaha
Captain
Mick Creach
French · English · Spanish
Deckhand
Yann Tetreau
Chef
Mariano Chiurchiu
Stew
Federico Poulet Aguirre
Spanish · English
Captain Mick Creac'h : With over 30 years of experience in the world of sailing and classic yacht racing, Captain Mick has built an extraordinary career at sea. Since the 1990s, he has sailed extensively throughout the Mediterranean and the Caribbean, earning a reputation for excellence, leadership, and deep maritime knowledge. From 2007 to 2019, Mick was at the helm of the iconic MOONBEAM IV, the legendary 1914 William Fife design. Under his command, the yacht dominated the Mediterranean classic regatta circuit, winning nearly every major title and solidifying his status among the top captains in the classic sailing world. Mick studied industrial and mechanical design before embarking on his sailing journey in the south of France. He was immediately drawn to the daily challenges of life at sea—troubleshooting, team management, optimization, and strategic thinking during both cruises and races. What began as a calling quickly became an enduring passion. Mickael brings a wealth of experience not only as a sailor but also as a leader. Whether on shore or at sea, he is committed to delivering real, practical solutions for guests—combining hands-on expertise with a deep respect for tradition and performance.
Speaks French, English and Spanish.
Chef Mariano brings creativity and passion to every dish aboard the yacht. With a background in Mediterranean and international cuisine, he crafts fresh, flavorful meals tailored to your tastes—making every dining experience unforgettable at sea.
A seasoned maritime professional with over 20 years of experience in the yachting industry, Yann Tetreau brings deep expertise in classic yacht refit, maintenance, and racing. Born in France and based in Palma de Mallorca, he is fluent in French and Italian, with working knowledge of English and basic Spanish.
Yann has served as First Mate on several high-profile sailing yachts including Moonbeam IV, La Spina, and Solleone (Swan 90), contributing to successful campaigns in prestigious regattas such as Les Voiles de St. Tropez, Rolex Swan Cup, and Copa del Rey. His extensive hands-on skills include hull varnishing, deck restoration, and full refits, making him a valuable asset for both racing and cruising programs.
Holding STCW95, ENG1, and multiple European sailing licenses, Yann is also experienced in Atlantic crossings and Mediterranean charters. His passion for classic vessels and meticulous approach to boat care make him a trusted crew member for discerning owners and professional operations.
06 / Semanas disponibles
Cruising Grounds
Sample Itineraries
Otros yates con tripulación que navegan las mismas aguas — de tamaño y estilo comparables.