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
78
FT — SAILING CATAMARAN
10
GUESTS
5
CABINS
4
CREW
From
€60,000
Per Week
18 reseñas18 reseñas
The Yacht
The Lagoon Seventy 7 was created to give another dimension of sailing catamaran and to cater the wish of having a home at sea where luxury is seamless to everyday life aboard.
SYLENE is one of them.
She is belonging to this new era of sailing yacht with spacious living areas and decks provide you with an experience unparalleled to any other while you enjoy the splendor of the sea.
Enjoy the beautiful days and stunning evenings at sea on the flybridge and decks, or inside where open floors provide you with uninterrupted views from the cockpit.
The cultivation of relaxation & well-being becomes a reality aboard
Especificaciones
Explorá Sylene
| Temporada | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | €0.0 | €0.0 | €0.0 | €0.0 | €0.0 | €0.0 | €0.0 | €0.0 | €0.0 |
| Summer 2026 | €7.0 | €7.0 | €7.0 | €7.0 | €7.0 | €7.0 | €7.0 | €7.0 | €7.0 |
S/Y SYLENE
Sample menu by Joanna BELLON
BREAKFAST
Variety of tea, coffee, chocolate
Freshly squeezed juices & smoothies
Greek yogurt with wild honey & homemade granola
Vibrant seasonal fruit platters
Artisanal French cheeses & fine charcuterie
Smashed avocado bacon toast on sourdough
Eggs Benedict & poached eggs made to order
Homemade crêpes & pancakes with fresh berries
LUNCH
Burrata & Tomatoes (Fresh raspberries, wild arugula, homemade basil pesto)
Salmon Poke Bowl (Mango, avocado, radishes, seasoned sushi rice)
Coconut & Mango Panna Cotta (Fresh mango coulis, toasted coconut flakes)
DINNER
Fennel Salad (Sweet orange segments, black olives, citrus drizzle)
Pan-Seared Local Fish (Crushed herb potatoes, baby summer vegetables)
Classic Vanilla Crème Brûlée (Caramelized sugar crust, fresh berries)
LUNCH
Shrimp Spring Rolls (Light ginger and sweet chili dipping sauce)
Chicken Caesar Salad (Crispy bacon chips, soft-boiled egg, Parmesan)
Pastéis de Nata (Served warm with a dusting of fine cinnamon)
DINNER
Leeks Vinaigrette (Lemon thyme, toasted walnuts, organic egg yolk)
Braised Lamb Shank (Velvety carrot purée, butter-glazed greens)
Oven-Roasted Peaches (Vanilla bean ice cream, crunchy praline topping)
LUNCH
Tuna Tataki (Sesame crust, Asian cabbage slaw, fresh coriander)
Chicken Brochettes (Wok-sautéed crispy vegetables, jasmine rice)
Limoncello Tiramisu (Light, citrus-infused Mediterranean twist)
DINNER
Tomato Gazpacho (Chilled summer fruits, microgreens, virgin olive oil)
Langoustine Linguine (White wine, garlic, cherry tomato reduction)
Lebanese Cream (Orange blossom syrup, crushed pistachios
LUNCH
Greek Salad (Premium block feta, heirloom tomatoes, wild oregano)
Vietnamese Bo Bun (Rice vermicelli, lemongrass beef, fresh garden herbs)
Chocolate Fondant (Served warm with vanilla bean ice cream)
DINNER
Green Asparagus (Grilled with shaved Parmesan, ricotta-pistachio sauce)
Grilled Prime Rib (Rich Gratin Dauphinois, garlic-sautéed green beans)
Almond Fruit Tartlet (Vanilla pastry cream, seasonal fresh fruits)
LUNCH
Homemade Maki Board (Tuna-mango- avocado & salmon-cream cheese roll)
White Fish Ceviche (Citrus-cured fish, red onion pickles, fresh chili)
Coffee Tiramisu (Mascarpone cream, espresso-soaked savoiardi)
DINNER
Sea Scallops (Seared scallops, green pea emulsion, bacon shards)
Daube Niçoise (Slow-cooked beef stew, pillowy handmade gnocchi)
Trianon Chocolate Cake (Rich, layered chocolate mousse cake, fresh chantilly)
LUNCH
Pesto Orzo Salad (Toasted hazelnuts, zucchini, wild arugula)
Pan-Seared Salmon Pavé (Lemon-herb jasmine rice, tender green vegetables)
Strawberry Puff Pastry (Flaky puff pastry, light vanilla chantilly, strawberries)
DINNER
Wild Shrimp Salad (Citrus segments, avocado, red onion, caviar lime)
Southern French Lasagne (Rich meat ragù, velvety béchamel, crisp greens)
New York Cheesecake (Baked creamy cheesecake, backyard red berry coulis)
LUNCH
Mediterranean Tapas (Chicken tenders, vegetable tempura, artisanal mezzé)
French Beef Tartare (Hand-cut beef, rich sabayon, wild roquette, fries)
Fruit Mousse (Light, airy seasonal fruit, fresh mint syrup)
DINNER
Bass Ceviche (Chilled sea bass, citrus caviar, red onion pickles)
Grilled Local Lobster (Garlic-parsley butter, wild rice blend, summer greens)
Traditional Tarte Tatin (Caramelized apple tart, vanilla bean ice cream)
Captain
Gregory GOMEZ
CHEF
Joanna BELLON
DECKHAND-STEW
Madison
FIRST MATE
Shine
French, Born 10 September 1971
Captain 500 unlimited Yacht & Sailing Yacht
Chief Engineer 750 KW
Languages: Fluent English and basic Italian
Gregory Gomez has solid experience on motor yachts and sailing vessels.
A maritime instructor and Chief Engineer 750 kW, Gregory combines technical expertise with teaching skills.
With over 17 years of sailing in the Mediterranean, across the seas worldwide, and several transatlantic crossings, he blends expert seamanship with a strong sense of safety.
His main strengths are kindness, a cheerful personality, and a strong team spirit. He ensures onboard harmony and passenger comfort.
He practices freediving and spearfishing, activities that deepen his connection with the sea. He had the opportunity to take part in an underwater expedition alongside former members of Commander Cousteau’s team, a defining experience that fueled his passion for marine exploration and knowledge.
He will ensure that the onboard experience becomes an unforgettable memory, guiding guests to the best available spots, while considering their preferences, the weather, and the dynamics of the vessel.
French,
STCW, HACCP
Languages: French, English
Joanna approaches the galley with a genuine desire to make people happy. She believes that food should be comforting and uplifting, combining her natural generosity with a focused, calm presence on board. Having spent several seasons working on charter and private yachts, she knows exactly how to manage a galley smoothly while keeping the guest experience truly personal.
Before dedicating herself to life at sea, Joanna studied communication and the arts. She earned her initial degree in Arts and Entertainment and went on to complete a Bachelor’s Degree in Photography. That artistic training fundamentally shapes her cooking today; she treats every plate like a canvas, bringing an incredible eye for color, placement, and detail to her presentation.
Throughout her career as a private yacht chef, Joanna has worked across a wide variety of vessels, proving her adaptability in dynamic maritime environments across numerous yachts, including S/Y Taj, M/Y Nirvana, S/Y Ciliam, and M/Y Pumpkin.
Joanna works with fresh, seasonal products, prioritizing vibrant flavors and high-quality ingredients to create customized menus based on her clients' preferences and dietary needs. Her unique style beautifully blends the warmth of Provençal cooking with the bold, aromatic flavors of Southeast Asia—a direct reflection of her roots and her love of travel. She offers a diverse range of specialities, from refined French and Mediterranean dishes to health-conscious cuisine and authentic Asian concepts.
French
Captain 200 Sailing Yacht, STCW
Languages: French, English
Shine brings a grounded, mature, and exceptionally calm presence to the crew. Raised in Aix-en-Provence in the south of France, she discovered a profound connection to the ocean that eventually led her to leave land behind entirely. She operates with a personal philosophy centered on kindness, respect, and hard work, taking genuine satisfaction in looking after the yacht, its owners, and everyone on board.
Her maritime capabilities are backed by extensive live-aboard and offshore experience. Shine spent four years living full-time aboard her own Gib'Sea 33 sailboat in Ajaccio, Corsica, mastering the daily realities of boat ownership and maintenance. Since making yachting her full-time profession in 2017, she has completed three Atlantic crossings and spent years navigating the diverse waters of the Mediterranean and the Caribbean, particularly around St. Barth and St. Maarten.
Before transitioning to a life at sea, Shine spent a decade working in various French restaurants. This extensive hospitality background gives her a distinct advantage on charter yachts. She understands high-end guest service implicitly, possesses an excellent work ethic, and maintains a sharp eye for detail, making her a reliable asset for both guest interactions and interior support.
As a highly versatile crew member, Shine is eager to assist across all departments, smoothly stepping into deckhand, mate, or steward roles whenever needed to keep the vessel running flawlessly.
When she is not working, Shine balances her life through creative and mindful pursuits. She enjoys drawing, practicing yoga and meditation, traveling, and exploring her interests in philosophy and quantum physics. She looks forward to welcoming guests on board and delivering a safe, seamless, and genuinely pleasant journey.
.
French,
STCW - – CMP/ Deckhand certificate
Language: French & English
06 / Semanas disponibles
Cruising Grounds
Sample Itineraries
Otros yates con tripulación que navegan las mismas aguas — de tamaño y estilo comparables.