BVISAIL
“You Make the Memories, We’ll Make the Arrangements”
SIETE MARES

W. Med -Naples/Sicily · W. Med -Riviera/Cors/Sard. · Bahamas

SIETE MARES

Power Catamaran 78 feet 8 Guests 4 Cabins 4 Crew Built 2025

From

EUR 65,000 / week

Request This Yacht

Length

78 feet

Guests

8

Cabins

4

Crew

4

Built / Refit

2025

Type

Power Catamaran

Cruising Speed

12 knots

Max Speed

20 knots

Beam

36

Draft

4.2

Overview

Charter SIETE MARES

“The Seven Seas are Calling”

Siete Mares will accommodate 8 charter guests in 4 staterooms that offer the option for differing cabin arrangements if needed. She is a 2025 motor catamaran with a Williams 110 HP, 15 foot, 8 passenger tender, hardwood decking, hydraulic lift, state of the art water treatment system, luxury staterooms with in suite televisions and stereo systems, galley down with full wet bar in the salon, interior and exterior dining options, interior lounge with a 55 inch retractable flat screen television, exquisitely customizable menu, eco-friendly and reef safe toiletries, bar stocked to guest preference, 1 two-person kayak, water skis, wakeboard, 4 stand up paddle boards convertible to a windsurfer, 4 underwater scooters, deep sea fishing equipment, snorkeling gear, floating dock, rendezvous scuba diving, yoga mats, exercise bands, dumbbells, board and card games and Siete Mares giveaways.

Pricing & Seasons

Charter Rates by Season

Summer 2026

High Season

Jun 1, 2026 - Sep 30, 2026

From EUR 65,000 / week

Inclusive Charter · Caribbean Terms

Cruising Grounds: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Winter 2026 to 2027

Low Season

Nov 1, 2026 - Apr 30, 2027

From $80,500 / week

Inclusive Charter · Caribbean Terms

Cruising Grounds: Bahamas, Caribbean Leewards, Caribbean Virgin Islands (BVI), Caribbean Windwards, W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Price by Guest Count

GuestsWeekly Rate
2 guestsEUR 69,000
3 guestsEUR 69,000
4 guestsEUR 69,000
5 guestsEUR 69,000
6 guestsEUR 69,000
7 guestsEUR 69,000
8 guestsEUR 69,000

Rate Details

MEDITERRANEAN DETAILS:

SUMMER BASE 2026: West Med: Olbia, Sardinia & Corsica

High Season: July & August: 69,000 EUR + 30% APA + 22% VAT
Low Season: June & September: 65,000 EUR + 30% APA + 22% VAT

Yacht available from June onwards in Olbia, Sardinia.

RELOCATION FEE:
Yacht will relocate to other ports in Italy/France. Relocation fees will apply for charters embarking and disembarking in ports other than Home Port (Olbia, Sardinia). Please inquire for more information.

 

Accommodation

4 Cabins, 8 Guests

3 Queen Cabins
1 Twin Cabins
4 Showers
4 Heads

Every cabin has a television

The crew occupy the port forward and starboard midship cabins. 

The port aft cabin has 2 twins which can be converted into a large queen bed.

Specifications

Technical Details

Builder Lagoon
Year Built 2025
Length Overall 78 feet
Beam 36
Draft 4.2
Cruising Speed 12 knots
Maximum Speed 20 knots
Fuel Consumption 80 Litres/Hr
Water Capacity 350 L
Watermaker Yes
Air Conditioning Full
Flag Cayman Islands

Engines: 2x John Deere N13 580hp

Generators: 2 x Cummins 27kw & ⁠Cummins 21kw

Crew

Meet Your Crew

CAPTAIN: Tiago Farto Silva

Tiago was born in Lisbon and grew up in Peniche, a surf town on Portugal’s west coast. From a young age he was drawn to the water—sailing optimists and 420s, surfing, and swimming whenever he could. In his twenties, he worked as a surf instructor at Baleal Surfcamp, teaching both kids and adults from all over Europe how to catch their first wave. He later studied at the Nautical University in Lisbon, earning a degree in Nautical Sciences before joining the Norwegian merchant navy as a deck officer. His career took him across the North Sea, Gulf of Mexico, and South Atlantic aboard chemical tankers, seismic vessels, and ROV ships. In 2019, Tiago returned to Europe and began working charters in Greece and Croatia, and it also brought him to Tahiti and the Caribbean. He loves that chartering allowed him to bring together many of his passions—instructing, navigating, exploring, and life on the water—and he’s been doing it ever since. Having spent most of his life at sea, Tiago is a confident and experienced captain who enjoys sharing his knowledge and showing others the beauty of life on the ocean. Calm, capable, and deeply experienced, Tiago makes every guest feel safe, relaxed, and well taken care of.

C E R T I F I C A T E S
• RYA Yacht Master
• Ocean Skipper
• Master of Yachts 200 GT Unlimited (MCA)
• OOW 500+ GT
• GMDSS Operator
• Dynamic Positioning Operator
• STCW Instructor
• Helicopter landing officer
• First Aid Certified
• Firefighting Certified
• Helicopter Underwater Escape Training
• ENG1

CHEF: Maxime Hughes

Raised along the Eastern Cape of South Africa, Maxime’s affinity for the ocean naturally evolved into a career at sea. With a strong background in hospitality and formal culinary training in Cape Town, she brings a refined yet adaptable approach to her role as a yacht chef. Her experience includes over 75,000 nautical miles sailed, a global circumnavigation, and participation in prestigious events such as the Monaco Grand Prix, Oyster World Rally and Oyster Regattas, journeys that have shaped her globally inspired culinary style. She has catered to high-profile and discerning guests in exclusive settings, requiring both discretion and precision at the highest level. Maxime’s cuisine is ingredient driven, elegant, and thoughtfully executed, reflecting a balance of technical precision and creativity. Known for her composure under pressure and intuitive guest awareness, she delivers a seamless and highly personalised dining experience.

C E R T I F I C A T E S
• IYT Professional Yacht Chef Culinary Course
• SYCA Super Yacht Chef Culinary Course
• Yacht Stewardess Course
• Food Hygiene & Safety Level 3
• STCW & PDSD
• MSOS Proficiency in Medical First Aid
• ENG1
• The Nutrition Institute Diploma
• Hospitality Management Diploma
• Events Management Diploma

FIRST MATE: Dylon Holm

Driven by a deep love for people and the ocean, Dylon joined the National Sea Rescue Institute (NSRI) as a Volunteer Rescue Crew member and Class 4 Coxswain. His hands-on experience includes medical evacuations, surf rescues, CPR, and ensuring safety in high-pressure maritime environments. Whether swimming, bodyboarding, or simply keeping watch from a distance, Dylon is always focused on helping others enjoy their holiday safely. His background in bartending, customer relation allow him to create memorable, well-managed experiences—balancing fun with a quiet commitment to safety and care. With Dylon, every trip is not only enjoyable and engaging, but also supported by the calm confidence of someone who knows how to keep people safe without ever getting in the way of the moment. 

C E R T I F I C A T E S
• STCW
• Designated Security Duties Certificate
• Personal Safety and Social Responsibilities
• Fire Prevention and Fire Fighting
• Elementary First Aid
• Personal Survival Techniques
• Power Boat Level 2
• ENG 1
• Class 4 Coxswain/Rescue Crew

YACHT HOST: Jessica Wells

Jessica grew up on the wild and beautiful Vancouver Island in Canada, where her love for nature and the ocean was fostered through hiking adventures and endless hours spent in the water. After years in the service industry and a life-changing solo trip to Central America, she discovered diving and committed herself to exploring the ocean, community work, and environmental care. 
For the past six years, Jessica has worked as a dive instructor in the Caribbean and Mexico, with the last two years in the British Virgin Islands, earning her Elite 100 status from PADI in 2023. 
During her time in Mexico , she worked as a hostess on the diving live-aboard Belle Amie, where she provided exceptional service to guests while managing all aspects of interior duties, assisting with diving operations, and ensuring safety on trips to the Revillagigedo Archipelago. In 2024, she joined the yachting industry, completing an Atlantic crossing on a 62ft Sunreef from the BVI to Naples, Italy. She led the team in provisioning and made significant contributions to cooking, cleaning, and watch duties during the 34-day, 4000 NM journey, which solidified her desire to work on sailboats. With over 2000 dives ranging from Caribbean reefs to deep Pacific dives with sharks and oceanic manta rays, Jessica is passionate about curating personalized, memorable experiences and is dedicated to sharing the beauty of the Caribbean islands, both above and below the water.

C E R T I F I C A T E S
• STCW'10
• PADI Open Water Scuba Instructor
• PADI Specialty Instructor 
• Emergency First Response Instructor
• Care for Children Instructor 

Tiago Farto Silva

Tiago Farto Silva

Captain

Portugese

Maxime Hughes

Maxime Hughes

Chef

South African

Dylon Holm

Dylon Holm

First Mate

South African

Jessica Wells

Jessica Wells

Yacht Host

Canadian

Watersports & Toys

Play On & Off the Water

Water Skis Adult · 1 Water Skis Kids · 1 Dinghy · 1 Sailing Dinghy · 1 Wakeboards · 1 Tube · 1 Windsurfer · 2 Floating Mats · 1 Stand-up Paddle Boards · 2 Kayaks (2 Man) · 1 Snorkel Gear · 1 Sea Scooters · 1 Swim Platform · 1 Boarding Ladder · 1 Beach Games · 1 Fishing Gear · 1

Onboard Toys

(1) Wakeboard
(2) Water Skis - adults & kids
(1) Towable Tube
(2) SUP's - (with sail kits)
(1) Floating Dock
(1) 2 person Kayak
(4) Sea Scooters
(2) E-foil (use permitted with signed waiver)

Cuisine

Menu & Dining

Chef Maxime’s Sample Menu

Light & Coastal Mediterranean 

Breakfast 

Salmon Eggs Benedict

Homemade English Muffin | Smoked Salmon | Poached Egg | Dill Hollandaise  

Blueberry & Lemon Ricotta Crepes 

Classic Crepes | Ricotta & Lemon Zest | Blueberry Compote

Turkish Cilbir

Poached Egg | Seasoned Yoghurt | Harissa Oil | FreshDill | Homemade Pita Toast 

Pain Perdu 

Pain Perdu in Vanilla Custard | Citrus Ricotta | Honey Drizzle | Pistachio Crumb 

Halloumi & Avocado Toast

Hot Honey Grilled Halloumi | Sliced Avocado | Focaccia Toast | Confit Tomatoes 

Honey Fig Yoghurt Bowls

Honey Roasted Figs | Greek Yoghurt | Honeycomb | Roasted Almonds 

Savoury Pain Perdu 

Parmesan Custard | Comte | Crispy Prosciutto | Poached Egg | Herb Hollandaise  

Health Benedict 

Poached Egg | Sliced Avocado | Sweet Potato Rosti | Arugula | 

 

Lunch

Harissa & Lemon Gamberi

 Tomato Carpaccio, Red Onion & Capers| Herbed Couscous| Green Leaf Salad  

Mediterranean Table 1

Chicken Souvlaki | Grilled Vegetable Mezze | Halloumi | Smoky Paprika & Za’atar Hummus | Tzatziki | Flat Bread

Tagliatelle

Fresh Tagliatelle, Tomato Confit & Burrata | Rocket & Pine Nut Salad | Olive Focaccia  

Grilled Sea Bream

Fresh Caught Lemon & Herb Sea Bream | Orzo Salad | Caprese Board 

Crudo Tasting 

Salmon Crudo | Tuna Crudo | Sea Bream Crudo | Sourdough Crostini | Celery & Green Apple Salad  

Mediterranean Table 2

Lamb Koftas | Cauliflower Tabouleh | Lemon & Garlic Hummus | Tzatziki | Flat Bread

Chefs Sushi Sushi Table 

Nigiri | Sashimi | Maki | Uramaki  

Spaghetti ale Vongole 

Fresh Spaghetti | Vongole in White Wine, Chilli & Parsley | Confit Tomato Focaccia | Grilled Peach & Prosciutto Salad with Basil, Rocket & Balsamic Pearls 

 

Canapés & Small Bites

Whipped Feta & Roasted Pepper Crostini | Lamb Koftas & Tahini Yogurt

Beef Tartar Brioche | Parmesan Polenta Bites 

Marinated Olives | Fresh Focaccia | Prosciutto Wrapped Melon, Aged Balsamic

Crispy Prosciutto Dates | Smoked Aubergine Crostini 

Sea Bream Ceviche, Fennel, Orange & Chilli | Caprese Skewers, Balsamic Pearls & Basil Oil 

Zucchini Ribbon Roll, Ricotta & Pine nuts | Anchovy & Roasted Pepper Crostini

Burrata, Cherry Tomato Confit, Olive Crumb | Duck Breast, Fig Gel | Pistachio Crumb

Chicken Souvlaki, Lemon Yoghurt | Falafel Bite, Tahini, Pickled Cucumber 

Starters

Tartar de Boeuf | Caper Dressing | Crostini | Confit Egg Yolk | Chive 

Charred Courgette | Ricotta | Lemon | Pine Nut Crumble  

Compressed Tomato | Basil Emulsion | Olive Oil Gel | Oregano & Parmesan Crisp 

Ricotta Gnudi | Brown Butter | Sage Crisp | Micro Sage 

Beef Carpaccio | Parmesan Cream | Crispy Capers | Lemon & Olive Oil 

Celeriac Fondant | Apple Glaze | Walnut Shard | Dill 

Salmon Tartar | Mustard Vinaigrette | Rye Crumb | Dill  

Zucchini Flowers | Sun-dried Tomato & Basil Ricotta | Basil Oil & Lemon 

Charred Leek | Almond Cream | Fermented Lemon | Buckwheat Crumb 

 

Main Courses

Roast Lamb Rump | Aubergine Purée | Pomegranate Glaze | Pickled Shallot | Fried Capers 

Seared Dorade | Citrus Beurre Blanc | Basil Oil | Courgette  

Fresh Made Gnocchi | Truffle Cream | Wild Mushroom | Crispy Shallot | Chives 

Beef Fillet | Celeriac Purée | Red Wine Jus | Crispy Shallot | Baby Leeks  

Seared Duck Breast | Orange Glaze | Light Herb Salad | Pickled Carrot | Hazelnut Crumb 

Ravioli | Brown Butter | Sage | Walnut Crumb | Parmesan Crisp 

Grilled Ribeye | Rosemary Glaze | Charred Broccolini | Salsa Verde | Maldon Salt  

Seabass | Champagne Beurre Blanc | Capers | Kale | Parmesan Shard 

Desserts

Sicilian Panna Cotta

Lemon Panna Cotta | Raspberry Gel | Almond Crumble 

Pistachio Mousse

Quenelle Pistachio Mousse | Olive Oil Soil | White Chocolate Shard  

Amalfi Lemon Cake 

Lemon Olive Oil Cake | Honey & Thyme Drizzle | Mascarpone | Orange Tuile 

Chocolate & Orange  

Dark Chocolate Mousse | Cacao Soil | Candied Orange Zest | Orange Gel 

Peach & Praline 

Poached Peach | Mascarpone Foam | Hazelnut Praline | Peach Gel 

Blood Orange Tart

Blood Orange Curd | Shortbread | Burnt Meringue  

Rose & Strawberry Pavlova 

Hint of Rose Pavlova | Strawberry Compote | Light Chantilly | Mint  

Tonka Crème Brûlée 

Honey Glazed Figs | Walnut Crumble 

 

 

Chef Kiki's Sample Menu

BREAKFAST

Eggs Benedict 

homemade English muffin with poached egg, crispy prosciutto, avocado, saffron Hollandaise and micro-greens

Health Eggs

oven baked egg frittata with spinach, green herbs, onions and feta, served with a kale salad and a homemade gluten-free cracker

Dutch Indulgence

 sweet & savory Dutch pancakes rolled up with cinnamon-apple compote and salted caramel or savory with Gouda cheese, bacon and bourbon maple syrup

Avocado Toast

thinly sliced avocado, soft boiled egg, feta, cucumber ribbons, homemade crispy chili oil and a drizzle of honey

Breakfast Salad

salted Greek yoghurt with pickled mini cucumbers, soft boiled egg, fresh dill, mint, radishes and zingy lemon vinaigrette, served with sourdough toast

Granola Bowl 

homemade warm spiced granola, blood orange, local banana, Orgeat syrup soaked berries and strained thick yoghurt

Huevos Rancheros

homemade tortilla with two crispy sunny-side-up eggs, fresh salsa verde, Pico de Gallo, Cotija cheese and avocado crema

Scandinavian Style

breakfast plate with slice of sourdough, homemade butter, whipped honey, Havarti cheese, soft boiled egg and homemade Swedish cardamom buns

 

LUNCH

Lobster Cobb

chopped Cobb salad with bacon, sun gold tomatoes, avocado, fresh shucked corn and poached lobster, dressed with a buttermilk tarragon dressing

Spaghetti Puttanesca

homemade spaghetti with a fresh Puttanesca sauce, finished with hard seared scallops and chili butter

Sandwich Deluxe

freshly made Focaccia, mortadella, pistachio pesto, buratta, bitter rocket salad and crispy pistachio’s

Ceasar Schnitzel

kale and romaine Ceasar salad with sourdough croutons on top of a thin crispy fried chicken schnitzel

Med Style 

grilled tuna steak with creamy caper sauce and preserved lemon alongside a Panzanella salad with sesame croutons, mini heirloom tomatoes, black basil, strawberries, grilled peach and mozzarella.

Gourmet Taco’s

 slow roasted pork belly on homemade tortilla with charred corn, salted cabbage and pineapple & green mango salsa  broiled caramalized cod on homemade tortilla with charred pineapple, cilantro and white onion

Chicken Danburi

miso marinated chicken thigh served over warm rice with tamari marinated mushrooms, soy cured egg yolk, green onions and dashi mayo

 

SMALL BITES

French Pissaladiere

 puff pastry with Ortiz anchovies, sweet caramelized onions and kalamata olives

Katsu Bao

freshly steamed bao buns with panko fried pork cutlet, napa cabbage, dashi mayo and pickled daikon

Charcuterie

 assorted meats and cheeses with dried fruit, oven roasted nuts, homemade condiments and walnut-fig crackers

Summer Rolls

Vietnamese rice paper rolls with poached shrimp, rice noodles, pickled cucumber and fresh herbs

Poke Nacho’s

crispy wonton chips with soy marinated tuna, spicy sriracha mayo, furikake, green onions and cilantro

Crudité

ensemble of local vegetables with a miso-tahini dipping sauce

Bread & Butter 1

homemade garlic parmesan Brioche with whipped miso butter

Bread & Butter 2 

homemade Focaccia with EverythingSeasoning and a green pea, Spanish olive & ajvar dip

 

STARTERS

Peruvian Ceviche

fresh snapper in Leche de Tigre, served with lime tortilla chips

Duck Carbonara

 small portion of spaghetti carbonara with duck prosciutto and salt cured egg yolk

Tuna Crudo

fresh yellow fin tuna with pickled papaya two ways, pickled blackberry, crispy shallots and a mint and coriander dressing

Miso Soup

cozy warm dashi miso broth with silken tofu, wakame seaweed and green onions

Beet Carpaccio

thinly sliced roasted yellow and red beets with goats cheese cream, bacon crumble and smoked olive oil

Burrata & Citrus

creamy burrata with torched orange and grapefruit, pickled fennel, pink peppercorn, roasted hazelnuts and finished with a lemon-ginger vinaigrette

Steak Tartare

 beef tenderloin tartare with egg yolk cream, ‘Amsterdams Uitje’, cornichon, crispy shallots and homemade tomato-chili jam

Tomato Tart

mini savory tart with heirloom tomatoes, basil pesto, basil infused olive oil and creamy straciatella

 

MAINS

Duck

pan seared duck breast with parsnip puree, ginger-carrot cream, oven roasted golden beets and potato crisp served with a sweet plum reduction

Ribeye

grilled ribeye with homemade Bearnaise sauce served with sides of bacon- maple Brussel sprouts, oven roasted garlic parmesan potatoes and an apple & fennel slaw

Chicken

juicy Frenched chicken breast with cauliflower puree, fondant potato and pan seared broccolini with a lemon-caper Velouté

Seabass & Mackerel

broiled mackerel and pan seared seabass with jasmine rice, shucked peas, charred corn in a spicy & sour Tom Yum broth

Lamb

grilled lamb chops served with mint Chermoula, shaved almonds and warm couscous with prunes

Lobster Rigatoni

 butter poached local lobster with spicy vodka rigatoni

Ravioli

 homemade XL ravioli filled with sweet corn & ricotta, served with saffron beurre blanc, blistered tomatoes, charred corn, basil oil and crispy leek

Pizza

tasting menu with eight rounds of homemade pizza’s with classic and out- of-the-box toppings

 

DESSERTS

Caribbean Pavlova

coconut flavored meringue with honey whipped cream, local passion fruit and mango, orange creamsicle curd

Creme Brûlée

classic French creme brûlée with Tahitian vanilla

S’mores Deluxe

homemade chocolate chip cookie topped with burnt Italian meringue, double choc ice cream and hot salted caramel sauce

Apple Tart

classic Dutch ‘Appeltaart’ with rich buttery crust and an apple&raisin filling served with vanilla ice cream

Basque Cheesecake 

burnt Basque cheesecake with salted chocolate sauce or homemade berry compote

Lemon Meringue

mini lemon meringue tart with zingy lemon curd and sweet meringue

Carrot Cake

slice of homemade carrot cake with cream cheese frosting and candied pecans

21+

Sgroppino with lemon sorbet, vodka and prosseco

Lunch

Lunch

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Lunch

Lunch

Lunch

Lunch

Lunch

Lunch

Lunch

Lunch

Lunch

Amenities

Everything Onboard

VCR/DVD
Salon Stereo
iPod/MP3
CDs
DVDs
Board Games
Sun Awning
Bimini
BBQ
Deck Shower
Hair Dryer
Ice Maker
Generator
Inverter
Smoking Allowed
Gym
Internet/WiFi

Charter Preferences

Kosher: Yes Special Diets: Yes Gay Charters: Yes Nude Charters: Yes Crew Smoke: No

Green Initiatives

Natural, reef friendly soaps and sunscreen, natural cleaning products.

Availability

Check Open Dates

October 2026
Available On Hold Booked
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

Availability is updated in real time — contact us to confirm exact dates for your travel window.

Guest Reviews

17 Guest Reviews

Sardinia and Corsica August 2026

 

We all had such an amazing trip from the hikes to the scuba diving, and even Phi beach club, every adventure was an unforgettable moment.  The crew was spectacular. Always so attentive, friendly, and fun.  Tiago, Dylon, Jess, and Max we will be back.  Thank you for your hospitality and adding to all our wonderful memories.  The food was Michellin stars every single time breakfast, lunch, and dinner.  We've never had more amazing food than on this trip, thank you!Will definitely be trying to recreate that twisty bacon.  Thank you everyone it has been fantastic!!

 

Love, 

Kylie, Jacob, Ashley, Tom, Matt, Grace, jess, and Bess

Sardinia & Corsica July 2026

Tiago, Sarai, Dylon & Max,

 

WOW! What an incredible week in Sardinia and Corsica… The four of you brought the magic of warmth in hospitality from knowing all 8 of our morning Barista orders :), finding the perfect snorkelling coves and anti-fogging our masks, to Uber dinghy'ing us ashore. You never missed a moment, even in the motorised donut!! Dylon - we cant thank you enough!

 

Max - your food was exceptional!! Beyond!! Every meal was better than any restaurant on land with the best view.  

 

Sarai - you are a master of many wellness talents - flavoured waters, to your mixology with Myrthe (sp?), to any yoga to start our mindful day. You are multi talented.

 

Tiago - you stealthily changed course to get us to the calmest waters and best spots, to cheering on Spain in the world cup. Your captain energy is the best!! 

 

Thank you for the BEST trip of our lives.

Siete Mares in Sardinia, July 2026 - Cheers from São Paulo Brazil!

We truly appreciate dedicated professionals like every single one of the crew. Tiago, thank you for choosing prime spots in Sardinia and Corsica, thank you Sarai for making sure we all had drinks and especially for the coffee. Dylon, for the great foil lessons and snorkelling spots. And last but DEFINITELY not least, Max for the amazing food that almost made us feel guilt for eating out of the boat.

We hope that all of you live a happy and well lived life if our paths don't cross again. We'd happily welcome you in Brazil whenever. We hope we meet again!

 

.

March 2026 BVI Charter

To the best crew ever!

Tiago, Dylan, Kiki, and Julianna, you are all amazing! This was by far the best spring break we have ever had! We don't want to leave you! Your hospitality, kindness, professionalism and smiling faces are unmatched! You made this trip unbelievable. Best drink and food ever. Kiki, Mia really isn't kidding about having you make her wedding food. We will follow you around the world! We are sad to leave but will be back. We also hope to get you to Wisconsin.

Love, 
Lloyd, Katie, and crew

March 2026 BVI Charter

What a gift this time has been for our family memories we will carry forever. 
Thank you for such and incredible experience.
-Billy and Terra

Thank you for such hospitality and trip of a lifetime! We are so grateful for the whole crew.
-Lizzy and Nate

Showing 6 of 17 reviews

Planning Help

Why Charter With Us

Based on her specifications and charter profile, SIETE MARES is well suited for groups of up to 8 guests seeking a comfortable crewed charter in W. Med -Naples/Sicily. The combination of 4 cabins, 78 feet of living space, and a proven charter layout makes her a practical choice for families and groups who value both comfort and privacy.

Before recommending any yacht, our charter brokers review availability, charter rates, seasonal demand, crew feedback, onboard amenities, and destination suitability. If SIETE MARES isn't the perfect fit, we'll recommend comparable yachts to ensure you book the best option for your travel dates and preferences.

How do I check if this yacht is available?

Availability changes daily. Submit your preferred travel dates and our charter specialists will confirm availability and provide the latest pricing. If this yacht is unavailable, we'll recommend similar alternatives.

Is the displayed price final?

The weekly charter rate is a starting price. Final pricing depends on your travel dates, destination, season, applicable taxes, and additional expenses such as APA, fuel, dockage, and gratuities where applicable.

What is included in a yacht charter?

Most yacht charters include the yacht, professional crew (if crewed), onboard accommodations, standard water toys, and insurance. Additional expenses vary depending on the yacht and itinerary.

Can I customize my itinerary?

Yes. Every yacht charter itinerary is customized around your preferred destinations, travel dates, weather conditions, and interests.

How far in advance should I book?

Luxury yachts are often reserved several months in advance, especially during peak seasons. Early booking provides the best selection and pricing.

Do I need sailing experience?

No. Most luxury yacht charters include an experienced captain and professional crew who handle navigation and daily operations.

Can you recommend similar yachts?

Absolutely. If this yacht isn't the perfect match, our charter experts can recommend similar yachts based on your budget, group size, destination, and preferred amenities.

Which destinations can this yacht visit?

Cruising areas depend on the yacht's seasonal location. Our charter team will recommend the best itinerary based on your travel dates.

Can I book this yacht online?

Availability and pricing change frequently, so we recommend submitting an inquiry. A charter specialist will prepare a personalized proposal.

Why should I book through BVI Sail?

Our charter specialists compare hundreds of verified yachts, provide independent recommendations, and help you choose the best option for your vacation without additional booking fees.

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From EUR 65,000 / week

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