Captain: Tihomir Petkov
Languages: English, Bulgarian and Russian
Experienced and skilled, Tihomir Petkov has been working as a captain on various luxury yachts for over 10 years. A passionate seafarer, he absolutely loves sailing and takes pride in his work. He always makes sure the boat is very well maintained and his crew provides the highest professional level of service.
In addition to sailing and water sports, Tihomir is fond of travelling himself which gives him inspiration to provide a once in a lifetime type of experience.
Captain Tihomir has an outgoing personality, he is a great host, who will ensure that all guests’ expectations are exceeded.
Chef: Yuliia Sukhan
Languages: English, Russian, Italian
A hard-working and an all-round person, Yuliia gained experience in different industries prior to changing her career path and fulfilling her yachting dream. After getting a degree in economy and management, she had an extensive background in hospitality, working in luxurious hotels and restaurants in Ukraine.
Yuliia boasts a true talent for cooking developed through professional education in the Italian cuisine academy and refined by years of culinary experience aboard charter yachts.
She is a creative Chef with an exceptional attention to detail and provides versatile dietary options to her guests. Although specializing in Mediterranean and Italian cuisine, Yuliia draws inspiration from Russian, Turkish, Middle East, Chinese, Thai and Japanese culinary traditions as well.
Stewardess: Elka Vasileva
Languages: English, Bulgarian, Russian, Italian
A skilled seafarer, Elka takes pride in her job which allows her to combine two things she loves most– sailing and being close to the nature. Her sailing experience dates back over 15 years. She crossed the Atlantic ocean twice, discovered waters of the Black sea and the Mediterranean, and visited more than 16 countries on a 3 year sailing trip.
Flexible and communicative, Elka finds common ground with all age groups and enjoys creating a nice and friendly environment for all the guests.
Together with Tihomir and Yuliia, she creates a dedicated and professional team who are always eager to provide an unforgettable charter experience.
33' 6 Feet
5' 11 Feet
Pick Up Locations
• Engines: 2 x Volvo D3 110 HP
• Generator: Onan 19 KVA, 50Hz, 230V
10 US Gall/Hr
• WiFi connection on board
# of Videos:
# Dine In:
Onan 19 KVA, 50Hz, 230V
# Port Hatches:
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
LUNCH Grapefuit, fennel and avocado salad Risotto with Croatian truflles Scallops with saffron sause Lemon cream brulee with lavander
DINNER Spinach salad with strawberries Sea bass with salt crust, lemon garlic butter sause and black risotto with squids Rosemary pear sorbet with prosecco
LUNCH Mixed toamatoes salad, olives, capers and basil Summer salad with watermelon, melon and prosciutto Spaghetti vongole Matcha tiramisu
DINNER Caesar salad Rosemary rack of beef with mashed patatoes and roasted green beans Limonchello sorbet
LUNCH Caprese salad with burrata, tomatoes and wild rocket Mixed greens and herb salad with figs and walnuts Sea bass fillet with cherry tomatoes and capers Cheesecake with strawberries
DINNER Tabbouleh salad with goat cheese Lamb rack with herb crust and rosemary roasted patatoes Blackberry frozen yogurt
LUNCH Shrimp salad with watermelon, feta cheese, mint and nuts Mixed green salad with checkpeas, avocado and pomegranate Sea bream with fennel bulbs Summer berry Pavlova
DINNER Grilled calamari with watermelon, mango and mint leaves Duck magret with blueberry sause and carrots puree with mascarpone Champagne sorbet
LUNCH Spinach avocado, pomegranate salad with warm vinaigrette Aubergine terrine Chilli garlic shrimps Rosewater Floating Island
DINNER Grilled asparagus with prosciutto Fried pimentos with garlic BBQ Strawberry sorbet
LUNCH Endive and radicio salad with gorgonsola, pear and walnuts Grilled sardines with chermoula Stuffed zucchini with rice Fig tart with vanilla mascarpone
DINNER Mediterranean tuna carpaccio Paella de Marisco Blueberry basil icecream
LUNCH Rocket salad with pomegranate and walnuts Bouillabaisse de Chef Artichokes in garlic and olive oil Chocolate orange suffle
DINNER Cream of fresh asparagus soup John Dore fish, mussels with garlic and chives Raspberry sorbet with mint and chocolate
Full English Breakfast - Eggs, Bacon, Sausages, Tomato, Sautee Potato, Mushrooms Eggs Benedict - Toasted English Muffins, Ham, Poached Egg and Hollandaise Sauce Eggs Florentine - Toasted English Muffins, Poached Eggs, Spinach and Hollandaise Sauce Eggs Royal - Toasted English Muffins, Smoked Salmon, Poached Eggs