Motor Yacht Nafisa - Admiral - Bluebird Yachting

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Motor Yacht Nafisa – Admiral

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Descrizione
Equipaggiamento
Layout delle cabine
Equipaggio
Cucina
Itinerari
Prezzi
Condizioni

Motor Yacht Nafisa – Admiral

Splendido gentleman yacht con refitting in 2015, 5 cabine ospiti, 5 crew e base a Napoli.

Questo elegantissimo yacht offre grandi spazi interni ed esterni, ed è ideale per una crociera con la famiglia o anche per l'organizzazione di eventi.
Le recensioni dei clienti sono ottime.

Nel 1995 lo motoryacht è stato completamente rifatto e ha subito ulteriori refitting in 2011 e 2015, con la verniciatura dello scafo e della sovrastruttura e l'installazione di ponti in teak nuovissimi.

Questo bellissimo esempio della costruzione navale tradizionale italiana invita a passare delle lunghe vacanze sul mare offrendo una grande varietà di sport acquatici, comfort e intrattenimento.

Dettagli tecnici

Lunghezza: 33.00 m (108' 3")
Larghezza 8.00 m (26' 3")
Pescaggio: 2.10 m (6' 11")
Crew: 5
Anno: 1975
Refitting: 2015
Cantiere: Admiral Cantieri Lavagna
Architetto navale: Cantieri Lavagna
Bandiera: Italiana
Materiale scafo: Legno
Tipo di scafo: Planante
Numero di cabine: 5
Configurazione cabine: 1 Singola, 3 Doppie, 2 con letti in piano
Configurazione letti: 1 King, 2 matrimoniali, 5 Singoli
Ospiti: 11
Motori: 2x 1700 hp MTU
Velocità crociera: 16
Consumo carburante: 650 Litri/ora (alla velocità ridotta di 11 nodi il consumo si abbassa a 220 l / ora)

Facilities

Eccellente scelta di giochi acquatici
Equipaggio eccezionale
Grandi spazi esterni
Jacuzzi sul ponte
Sistema di intrattenimento contemporaneo

Strumenti

3 generatori: 53 kW, 36 kW, 16 kW
Wifi

Comfort

Jacuzzi sul ponte
Aria condizionata
TV a schermo piatto nel salotto e nelle cabine
Piattaforma da bagno
AV entertainment systems
Attrezzatura da palestra (stationary bike, stepper, materasso da yoga, pesi, kettlebell, elastici, resistance band)

Sport acquatici

Tender Cantieri Senigallia 100 hp
Ciambelle
Snorkeling
Sci nautico
Gonfiabili
Waverunner (3 posti)
2 kayaks
2 nuovi SUP

Layout delle cabine

The yacht offers accommodation for 10 guests in a full beam owner's stateroom, a VIP suite, 2 spacious twin cabins and 1 additional double cabin.
La barca può accomodare 10 ospiti in una cabina armatoriale ampia, una suite VIP, 2 grandi cabine con letti in piano e 1 cabina supplementare.

Membri d'equipaggio

Nafisa’s professional crew contributes to make her “the perfect charter yacht”. The crew is led by Captain Salvatore Costagliola who started his career in the yachting industry more than 20 years ago. Over the years the crew has built up excellent charter reputation collecting superb feedbacks.

Captain Salvatore Costagliola, Italian, 51 y.o.
Born in the beautiful island of Procida, Salvatore is a reliable seamen with more than 23 years of sea going experience.
He started working aboard merchant ships when he was very young and later he become Master on an Oceanographic vessel. Then he spent many years working as a Captain on several yachts before coming at the helm of Nafisa. His great skills in navigation, his kindness and his ability to lead a team make him a valuable Captain. Salvatore holds also a PADI qualification. He speaks basic English.

Chef: Giuseppe Perreca, Italian, 45 y.o.
Giuseppe is a very experienced chef that has grown his skills by travelling all around Europe. In fact, after attending the catering institute, Giuseppe started working as a chef in all the most high end destinations in Italy, including Venice and Cortina. Then he decided to widen his horizons and headed to Barcelona, Nice, Tangeri, where he learned to please international palates adding exotic touches to his background.
He loves cooking handmade bread, pasta and pizza and he always prefers fresh, seasonable products. His dishes are incredibly tasty still they remain healthy: fresh caught, fruit, salads, Giuseppe’s cuisine is a typical example of the Italian tradition. His patisserie creations are a real delight: guests will absolutely adore his babbà (Neapolitan rum-soaked cake), his chocolate mousse and his “diplomatica”.

Deckhand: Mario Pirozzi, Italian, 27 y.o.
Mario has always had a great passion for the sea that he decided to indulge, opting for a career in the maritime field.
In the ten years he spent working as a deckhand on board several yachts and as mooring operator in different marinas, he has gained considerable experience in the mechanical field that can ensure the safety of all guests on board. In 2016 he also became a Deck Cadet.
Always helpful, determined and hard-working, Mario is a valuable resource on board. Italian mother tongue, he speaks fluently English and Spanish.

Chief stewardess: Valeria Moretti, Italian, 23 y.o.
Valeria has always loved everything about travels, that’s why she attended a Tourism and Hospitality training institute and, as soon as she took her degree, she got her first job as an entertainer in a holiday resort. Then she choose a Foreign Languages University and, while studying, gained some experience as a translator.
She’s very sporty, in fact she practices gymnastic at a competitive level, and she’s a girl full of energy. She loves to pamper her guests at her best, still providing a very discreet service. Italian mother tongue, Valeria speaks English, Russian and Spanish.

Stewardess: Cettina Mangano, Italian, 31 y.o.
Cettina is a very active and dynamic young girl from Sicily. Born in the seaside city of Messina, she was grown in a very touristic environment and had always been fascinated by the Hospitality field. After her high school diploma, she started working as a stewardess on board gulets she gained extensive nautical experience. Discreet and hard working, Cettina has the typical welcoming Italian attitude and she loves to arrange relaxing and entertaining occasions for her guests like special events celebrations or just a sunset Aperitivo.
She speaks a good level of English.

Lingue parlate

Italiano
Inglese
Spagnolo
Russo

Menù d'esempio

Starters
Courgette flowers stuffed with Pecorino and Ricotta cheese
*******
Sautéed seashells clams
*******
Thin slices of Parma ham wrapped around fresh Cantaloupe melon and Figs

Main Course
Paccheri pasta with swordfish in black olives and capers sauce
*******
Linguine pasta with Scampi Prawn and cherry Tomatoes
*******
Pennette pasta with Eggplants, cherries Tomatoes and Parmesan cheese

Second Course - Fish
Grilled Calamari and Prawns served with a light citrus and extra virgin
olive oil sauce
*******
Sautéed Fillet of Dorade served with Charlotte potatoes flavored with lemon zest
*******
Fresh fish and Mussels steamed and served on crouton

Second Course - Meat
Char-grilled chicken supreme with wild mushrooms, roasted potatoes and seasonal vegetables
*******
Thin sliced filet mignon topped with arugula, shaved parmesan cheese, capers and truffle oil
*******
Filet mignon wrap with bacon grilled and finish in a sweet gorgonzola sauce

Salads, Vegetables and Side Dishes
Eggplant baked with fresh tomato sauce, Parmigiano and fresh Mozzarella cheese
*******
Buffalo Mozzarella served with cherry tomatoes and basil
*******
Spinaches salad with almonds, Parmesan cheese and Balsamic Vinegar

Desserts
Rum soaked cakes
*******
Tiramisù cake: Layers of sponge cake, rum, coffee, mascarpone cheese and cream
*******
Lemon sorbet with a shot of Limoncello liqueur

Alcuni piatti

Itinerari

Costiera Amalfitana, Ischia, Capri
Isole Pontine
Sicilia (Eolie e Egadi)
Sardegna
Toscana

Basi nautiche

Procida
Altre basi su richiesta o a seconda della situazione del booking

Prezzi a settimana

Alta stagione: 39.000 Euro + IVA
Bassa stagione: 34.000 Euro + IVA

Incluso

Noleggio yacht
Equipaggio

Extra

Carburante
Cambusa
Ormeggi
IVA
Tasse locali
Altre spese

Pagamenti

50 % al momento della prenotazione
50 % un mese prima dell'inizio del charter + 30 % APA

Condizioni di prenotazione

MYBA Charter Agreement

Motor Yacht Nafisa – Admiral

From €

Admiral 108 ft. con refitting in 2015, con 5 cabine, 5 membri d'equipaggio, Jacuzzi sul ponte, scelta eccellente di sport acquatici e ottimo servizio con base a Napoli.
- 5 cabine
Invia richiesta
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