Catamaran · Spain

CALMA | 2020

Sunreef Yachts

10 guests
5 cabins
5 bathrooms
3 crew
2020 built
60ft (18m)

CALMA

CALMA · Spain

About CALMA

Best for: families and groups of friends seeking a serious food-led charter, with multi-generational groups a close second.

CALMA is a 2020 Sunreef catamaran based in Spain, and her standout is the chef: David Villalba brings more than 12 years of Michelin-starred restaurant experience to the galley, cooking contemporary Mediterranean cuisine tailored to guests aboard. That level of cooking, at sea, on a privately crewed boat, is genuinely rare.

She accommodates up to ten guests across five cabins, one master and four guest cabins, giving families or groups of friends comfortable, well-spread space. Captain Miguel Herrera knows the Balearics in depth and will build an itinerary around what guests actually want from the water, whether that is quiet anchorages, kitesurfing spots, or dive sites. Deckhand Carlos Caruzzo rounds out a crew of three with 16 years in the nautical industry. On the water, CALMA carries two Seabobs, a wakeboard, paddle boards, a towable mattress, and fishing rods, enough to keep varied groups busy between meals. Seven reviews on record confirm she runs well and delivers.

Specifications

10Guests

5Cabins

5Bathrooms

3Crew

60ftLength

2020Built

Air-con

Water sports & toys

• AB with yamaha 70 HP
• Paddle surf
• Wakeboard
• Seabob x 2
• Towable inflate matress
• Fishing rods
*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

Onboard amenities

Entertainment

Bang & Olufsen sound system

Connectivity

Wifi

Accommodations

1 x Master Cabin
4 x Guests Cabins

Guest policy

PetsNo

Meet the crew

Captain · SpanishMiguel HerreraRead bio

ChefDavid VillalbaRead bio

DeckhandCarlos CaruzzoRead bio

Sample menu

A taste of the week aboard — every menu is tailored to your group before you sail.

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

Gallery

Details

Yacht plan

Dive programme

Scuba onboardYacht offers Rendezvous Diving only

Certification-

CompressorNot Onboard

Tanks0

Regulators0

Wetsuits0

Weights0

Dive crew0

Night dives0

Dive lights0

Green initiatives

General rates

High season rate - per week

Low season rate - per week

+ VAT (approx. 21%) + APA (30%)

Rate notes

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.

Guest reviews

“

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…

February 2022

“

We have all fallen in love with Carlos and his crew, what a great dream team!

December 2021

“

It was a great charter, we will definitely rebook CALMA next summer!

July 2021

“

The boat is amazing and crew definitely one of the best I have had so far!

June 2021

“

I was very happy with the Calma charter, the crew/food/boat were all excellent.

March 2021

“

Thank you Captain Carlos for a wonderful and magical time - we will remember this trip for the rest of our lives.
Much love!

February 2021

“

We had a fantastic time, great crew and great yacht!

I found Jose fantastic and extremely proactive.

December 2020

Very popular

Estimate your charter

Choose your dates for an indicative all-in price (charter fee + VAT + APA).

Dates:Select below

In demand — 8 weeks already reserved. Popular dates go quickly.

August 2026

Booked On hold Turnaround

Number of Guests:10 guests

Low season rate: €40,500 per week

+VAT (approx. 21%) +APA (30%)

High season rate: €46,500 per week

+VAT (approx. 21%) +APA (30%)

Personal advice Vetted crew Replies within the hour

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Good to know

We want to make sure you are well prepared and informed for your trip. Here are a few things you might want to know before you set off.

An APA (Advanced Provisioning Allowance) is an amount paid to the yacht before your charter. It's a fund to cover expenses such as food & drink eaten on board, fuel and mooring fees. At the end of your charter, you’ll receive a detailed document showing how the APA was spent, and any remaining balance will be refunded to you. if in doubt about what is included, ask your HELM broker.

The Captain will let you know if you're about to overspend and discuss your next steps, which wil generally be a bank transfer to top up the funds.

We recommend (10-15% for the Med) (15-20% for the Caribbean/Bahamas) of your charter fee, which will be split evenly among the crew (it's a nice touch to bring a blank envelope or a thank you card in advance).

We'll share your Captain's details with you a few weeks before your charter. We can set up a group chat with your group and the captain to discuss plans before you go.