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Catamaran · Italy

FEEL THE BLUE | 2018

Sunreef Yachts

10 guests
5 cabins
3 crew
2018 built
60ft (18m)

FEEL THE BLUE

FEEL THE BLUE · Italy

About FEEL THE BLUE

Best for: groups of friends chasing an active, water-filled week in Sardinia, with families of up to ten a close second.

Feel the Blue is a 2018 Sunreef catamaran based in Olbia, and her standout is a watersports arsenal that goes well beyond the usual: a Seabob F5S, wakeboards, paddle boards, a banana, two towables, an inflatable canoe, snorkelling sets, and two sets of diving equipment loaded onto a powerful Grand 500 tender. For groups who want to be in the water more than on it, there is very little missing.

Up to ten guests sleep across four cabins, with a fifth available on request to suit larger groups or those who want extra space. The crew of four handles everything: a rotational captain keeps passages smooth and safe, while Goncalo holds a PADI licence and can lead the group on proper dives along Sardinia's coast. Chef Gani brings genuine training behind him, including a course at the International Academy of Italian Cuisine in Lucca, blending Mediterranean and Balkan flavours with a pastry background that shows at dessert. Deckhand Zeca rounds out a crew that clearly enjoys the job.

Specifications

10Guests

5Cabins

3Crew

60ftLength

2018Built

Air-conBBQ

Water sports & toys

• Tender : Grand 500 with 100hp
•
2 x Jobe Wakeboards
• Inflatable Canoe f/ 2 Persons
• Tow Banana f/ 2 Persons
• Tow Floater
• Jobe Scout Towable 3 (new)
• Jobe Towable Binar Lunar 3 (new)
•
6 x Sets of Snorkling Equipment
•
2 x Fishing Rod
• Fishing Gear
•
2 x Jobe Paddle Board
•
2 x Sets of Diving Equipment
• Seabob F5S (new)
*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

Accommodations

4 cabins (5 on request)

Meet the crew

CaptainJose GomezRead bio

ChefGani PavlovRead bio

DeckhandJosé Oliveira Monteiro

CaptainGoncalo BritoRead bio

Sample menu

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

Day – 1
“ Welcome “ Appetizers
Baby octopus with guacamole
Chery tomatoes with baby mozzarella
Blu cheese with grape
Emmental with strawberry
Mini bites with smoked salmon and Philadelphia
Mix of cheeses , sausages and prosciutto
Fresh fruits
Dinner
Fresh rucola with tuna tartar , quail egg and capers ,two kinds of
sesame and orange reduction
Asparagus with egg and parmesan
Sea bass fillet with tomatoes , olives and capers
Homemade profiteroles with cream Brule , fresh fruit and white – dark

Day – 2
Breakfast
Scrambled eggs with smoked salmon
Plate of cheese ,bacon and ham
Fresh vegetables
Omelet
Pancakes
Fresh fruits
Assorted croissants
Lunch
Classic “Caprese” with homemade pesto
Octopus with thyme , lentils puree and rocket emulsion
Veal steak with goose liver and black truffle
Three times chocolate
Dinner
Salad with shrimp and asparagus
Vitello – tonnato
Chicken fillet with porcini and potatoes with rosemary
Chocolate Flan with vanilla ice cream and orange peel marmalade
chocolate

Day – 3
Breakfast
Boiled eggs
Scrambled eggs
Plate of cheese ,bacon and ham
Fresh vegetables
Omelet with ham , mushrooms
Pancakes
Fresh fruits
Assorted croissants
Lunch
Mix of fresh salads with red quinoa
Cream soup with zucchini and shrimps
Lamb chops with herbs and pecorino
Deconstructed tiramisu
Dinner
Burrata cheese with cherry tomatoes ,olives and capers with fresh basil
Carpaccio of zucchini with ricotta cheese
Fillet of red Tuna-fish , black and white sesame with rucola and
finokio
Mojito-cheesecake with kiwi-lime sauce

Day – 4
Breakfast
Boiled eggs
Scrambled eggs
Plate of cheese ,bacon and ham
Fresh vegetables
Omelet with bacon
Apple Pancakes
Fresh fruits
Assorted croissants
Lunch
Salad with Octopus and squids
/celery , parsley , pepperoncino and lemon dressing /
Salmon tartar with avocado-tapenade and crispy crust with two kinds
sesame
Veal Peper steak with roasted potatoes and rosemary
Terrine of strawberry with cream sauce and caramelized walnuts
Dinner
Avocado with marinated pear with star anise , rucola and Mirabo
cheese
Veal carpaccio with green beans and parmesan
Fillet of skeletons with cherry tomatoes and aromatic crust
Panna-cotta with fresh fruit

Day – 5
Breakfast
Boiled eggs
Traditional Bulgarian Mekici / Banica
Plate of cheese ,bacon and ham
Fresh vegetables
Omelet with bacon
Apple Pancakes
Fresh fruits
Assorted croissants
Lunch
Leaf lettuce with pine nuts , cherry tomatoes and roasted goat cheese
Fish soup “Kachuko”
Risotto with porcini and parmesan
Cheesecake with blueberries
Dinner
Fresh cucumbers and radish , parsley and cherry tomatoes
Carpaccio of octopus with jam of red onion and lime
Duck fillet with red Thai curry and polenta with sheep cheese
Raw vegan dessert with red fruits emulsion

Day – 6
Breakfast
Boiled eggs
Plate of cheese ,bacon and ham
Fresh vegetables
Been toast
Benedict eggs
Apple Pancakes
Fresh fruits
Assorted croissants
Lunch
Cesar salad
Minestrone soup
Homemade Tagliatelle with black truffle sauce
Forest fruits with Brule emulsion and crispy caramel
Dinner
Salad with zucchini , spinach and sun dread tomatoes with ratatouille
vinaigrette
Asparagus with prosciutto and homemade Hollandaise Sauce
Saltimbocca Ala Romana
White chocolate mousse and yogurt with red fruits

Gallery

Details

Yacht plan

General rates

High season rate - per week

Low season rate - per week

+ VAT (approx. 22%) + APA (30%)

Rate notes

Rates for 2026: High season (July, August): €42 000 + APA 30% + VAT 22% Mid season (June, September) : €38 000 + APA 30% + VAT 22% Low season (October, May): €35 000 + APA 30% + VAT 22% *5 cabins available upon approval

Locations

Summer portsItaly, Sud Cantieri Marina

Summer operationsW. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Estimate your charter

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

Dates:Select below

August 2026

Number of Guests:10 guests

Low season rate: €35,000 per week

+VAT (approx. 22%) +APA (30%)

High season rate: €42,000 per week

+VAT (approx. 22%) +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.