East Corsica 
West Corsica 
Corsica Luxury Yacht Charter – 6-Day Corsica Itinerary 
Why Charter a Yacht in Corsica? 
Elevator Summary
Length: 78' (23.77m) | Builder: Sunreef Yachts | Year Built/Refit: 2022 | Accommodation: 9 guests in 4 cabins | Cruising Speed: 8.5 knots | Winter Location: Caribbean Windwards | Summer Location: W. Med - Riviera/Cors/Sard.
Accommodation
The yacht offers luxurious lodging for 9 guests distributed in 4 distinct staterooms, tailored to optimize comfort and elegance. This includes two impressive King suites, one twin with a Pullman bed, and one twin convertible to a Queen bed, reflecting versatility in arrangements to meet various guest needs.
Toys
Entertainment and sports are paramount aboard with a selection that includes:
- A Tender ZAR Z5 with 100hp engine ensuring swift transport and exhilarating water escapades.
- Two high-performance Seabobs and a Wakeboard for thrill-seekers.
- Two kayaks and paddle boards, complimented by snorkeling equipment for serene encounters with underwater life.
- A variety of toys for towing and fishing, providing diverse aquatic engagements.
- Gym equipment, including weights, kettle balls, and TRX gear for fitness enthusiasts.
Amenities
The yacht is fully equipped for optimal relaxation and convenience, ensuring every need is addressed with full AC, smart TV, and an array of relaxation areas. While passive recreation is available through various digital avenues, its main focus remains on enriching the guest experience with external nature and watersports activities.
Crew
Experienced and multifaceted, the crew of this yacht ensures unmatched service and a memorable charter experience. Captain Christian Stollery leads with profound sailing expertise and multilingual capabilities (Spanish, English, French, Italian). He is assisted by a gastronomically gifted Chef Sara Corsco, professional Deckhand Brandon Graff, and attentive Stewardess Savannah Buys. Their diverse backgrounds and skill sets emphasize a comprehensive approach to guest satisfaction.
Table of Chef's Special Menus
| Day | Menu Highlights |
|---|---|
| Day 1 | Grilled Lobster, Chickpeas Falafel, Mint Mango Mousse |
| Day 2 | Coconut Fish Curry, Coconut Tempeth Curry, Rich Fudgy Salted Caramel Cheese Cake |
| Day 3 | Spicy Lime King Prawns, Home made Ricotta Ravioli, Passion fruit Creme Brûlée |
Comprehensive itineraries that are tailored to the culinary preferences and dietary requirements of each guest, showcasing the exceptional capabilities of a skilled onboard chef, ensure a delve into delectable gourmet experiences every day.
Accommodation
8+1 guests (one guest sleeping on Pullman bed)2 King, 1 Twin with Pullman and 1 Twin convertible to Queen
What is the cabin arrangement of VIVA LA VIDA?
- 2 Master cabins
- 1 Twin cabin
- 1 Pullman cabin
VIVA LA VIDA
-
Weekly price: €70,000 - €79,000
Low Season | High Season
- Length: 78'
- # of Guests: 9
- # of Cabins: 4
- # of Crew: 4
- Builder: Sunreef Yachts
- Consumption: 45 Litres/Hr
- Cruising Speed: 8,5 knots
- Max. Speed: 10 knots
- Built Year: 2022
VIVA LA VIDA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 20%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 140,000€ to 158,000€ | 28,000€ to 47,400€ | 28,000€ to 31,600€ | 196,000€ to 237,000€ | Discounts outside the main season are common. | |
| 7 day charter | 70,000€ to 79,000€ | 14,000€ to 23,700€ | 14,000€ to 15,800€ | 98,000€ to 118,500€ | Standard charter rate, base for all calculations. | |
| 3 day charter | 35,000€ to 39,500€ | 7,000€ to 11,850€ | 7,000€ to 7,900€ | 49,000€ to 59,250€ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 70,000€ / 6 * 3 days = 35,000€ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: €70,000
High season rate: €79,000
Summer 2023:
High Season: €79 000 + APA 30% + VAT
Mid-Season: €76 000 + APA 30% + VAT
Low Season: €70 000 + APA 30% + VAT
High season: 15 June - 15 September
Medium Season: 15 May - 14 June & 16 September - 15 October
Low Season: until 14 May & after 16 October
Winter 2023/24:
$93 000 – up to 4 pax
$95 000 – 6 pax
$97 000 – 8 pax
$98 000 – 9 pax
Christmas& New Year’s : +20% surcharge
For the all-inclusive charters a small APA of 5% is recommended to cover the additional expenses such as fine wines, champagne, specific alcoholic drinks, excessive alcohol consumption, air fares, transfer airport/yacht/airport, dockage fees if any and use of communications means available on board. Fuel included for 4 hours on engine daily, if more is needed it is to be charged from small APA.Summer 2023:
High Season: €79 000 + APA 30% + VAT
Mid-Season: €76 000 + APA 30% + VAT
Low Season: €70 000 + APA 30% + VAT
High season: 15 June - 15 September
Medium Season: 15 May - 14 June & 16 September - 15 October
Low Season: until 14 May & after 16 October
Winter 2023/24:
$93 000 – up to 4 pax
$95 000 – 6 pax
$97 000 – 8 pax
$98 000 – 9 pax
Christmas& New Year’s : +20% surcharge
For the all-inclusive charters a small APA of 5% is recommended to cover the additional expenses such as fine wines, champagne, specific alcoholic drinks, excessive alcohol consumption, air fares, transfer airport/yacht/airport, dockage fees if any and use of communications means available on board. Fuel included for 4 hours on engine daily, if more is needed it is to be charged from small APA.
Price Terms
Plus Expenses
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Smart TV
Crew Information
Captain
Chef
Stewardess
Captain: Christian Stollery
Captain: Christian Stollery
Languages: Spanish, English, French, Italian
Captain Chris was brought up in Spain in a family with a long sailing tradition. At a very young age, he developed a strong passion for the sea which, once combined with extensive sailing experience (including seven Atlantic crossings as well as passages from the Northern Europe or Red Sea to the Med), has made him a reliable and highly professional Captain. Over the years, Chris has acquired excellent knowledge of a wide range of sailing areas around the world. He soon grew fond of water sports, especially kitesurfing, wakeboarding and diving. Moreover, he holds a Dive Instructor certification. All water sports enthusiasts may rest assured that Chris will be the most welcoming host. Together with his partner, Natalia, they have created a reputable team, highly valued by charter guests for their easy disposition, excellent hospitality skills, which are a guarantee of a relaxing and enjoyable holiday on board VIVA LA VIDA.
Chef: Sara Corsco
Languages: Italy, English, Spanish, French
Sara’s passion for cooking was born when she was a child, growing up surrounded by a family that always gave a great importance to the quality of food. Easy-going, patient and always open to learn from others, she is now thriving as a Chef. Fascinated by gastronomic and innovative cuisine, Sara presents a lot of flexibility with a culinary culture from the world. Her love for healthy life and creative cooking reflects in a unique way in the galley: her main skill is to see creativity in simple ingredients and transform them into art.
Deckhand: Brandon Graff
Languages: English
With a longstanding boating background, Brandon is a skilled deckhand with a passion for aquatics and water sports.
Dynamic and full of motivation, he has built over a decade of experience as a swim instructor and lifeguard. He then learned how to sail and started his career as a marine technician, doing warranty service and repair on yachts, which gave him great knowledge of vessels. The next logical step for him was to sail. His time outside of the industry offered him many highly transferable skills used now.
Very outgoing and versatile, Brandon is capable of taking on whatever he sets his mind to. He is also eager to provide the absolute best in terms of service, professionalism, and dedication.
Stewardess: Savannah Buys
Languages: English, Arfikaans
Coming from South Africa, Savannah is an enthusiastic and passionate stewardess.
With excellent communication and organisation skills, she will create pure bliss on board whether it comes to table dressing, flower arrangements or yacht keeping.
Besides, she is an avid swimmer and loves exploring rock pools, as well as travelling and immersing in new cultures.
Menu
Day 1
BREAKFAST
Coffee /Tea
Natural fresh squeezed orange juice
“Boat made” spelt flour bread, fresh tomatoes dressing & olive oil
Homemade fig jam
Seasonal fruit platter
Zucchini and organic feta cheese omelette
LUNCH
Beetroot Gazpacho
Grilled octopus, creamy potato, smoked paprika & himalayan salt flakes
Eggplants stuffed with tofu, chickpea and aromatic herbs
Roasted peach with lavender custard
DINNER
Avocado nest, cayene & garlic infused oil langostines, green sprouts, basil emulsion
Avocado & Papaya tartar, sesame oil and soya dressing crunchy plantein
Halibut al papillote with lime, sun dried tomatoes and coriander
Zucchini al papillot with sun dried tomatoes, garlic and coriander
Vegan vanilla & cashews cream Tiramisú
Day 2
BREAKFAST
Coffee /Tea
Natural fresh squeezed green juice
Croisants/Boat-made honey and pecans granola
Jams
Bread
Seasonal fruit platter
Eggs on demand : fried, poach, scrambled, omelette
LUNCH
Vietnamese rolls with veggies and spicy mango dip
BBQ Free range chicken wings with essences of middle east, honey roasted squash, pearl
couscous salad
BBQ Veggies skeewers with essences of middle east, honey roast squash and Pearl
couscous salad
Strawberries & chia pudding
DINNER
Red tuna tartar on a wholemeal wrap with baby spinach, cucumber and wasabi mayonaise
Wholemeal wrap with babagaoush , sautéed carrots with cumin and roket salad
Grilled squid with parsley and roast garlic sauce, quinoa risotto
Butternut squash and truffle oil Risotto
Limoncello mousse
Day 3
BREAKFAST
Coffee /Tea
Natural fresh squeezed antioxidant fruit juice
Avocados on toast with poach egg and pimentón de la vera
Pan au chocolat
Jams
Fresh Bread
Seasonal fruit platter
LUNCH
Cold melón soup with crispy ham
Roasted sweet potatoes gnocchi with dill, bergamot and almond cream sauce
DINNER
Potatoes foam on mushroom stew and poached egg
Moutarde & basil marinated Beef Filet, green bean gratin
Gratin of Vegetarian Cannelonni with tofu, pine nut and green asparagus
Cheese cream caramel pot, crumble path, fresh raspberries
Day 4
BREAKFAST
Coffee /Tea
Natural fresh squeezed fruit juice
Honey and lemon pancakes
Pistachio muffins
Jams
Bread
Seasonal fruit platter
LUNCH
Garden salad with grilled peach and goat cheese
Seafood Paella
Vegetarian Paella
Alioli & bread
The best “Tarte fine aux pomme” with salted caramel ice-cream
DINNER
Grilled baby heart lettuce with fried garlic and Bellota ham
Black pepper, pecorino cheese and sage boat-made pasta
Chocolate volcano
Day 5
BREAKFAST
Coffee /Tea
Papaya, lime and watermelon smoothie
Spongy lemon cake
Boat-made cinnamon, honey and pecans granola
Spanish omelette
Jams
Bread
Seasonal fruit platter
LUNCH
Tempered aubergines tartar, burrata di búfala, cuore di buey tomatoes, fresh truffle and
basil oil
Mussels “a la marinera” parsley, white wine and garlic
Patatas pajitas
Banana, black chocolate bath and coconut flakes ice cream
DINNER
Fig Salad with toasted walnuts , grilled beetroot and green shoots
Roast Leg Lamb with thyme and dried plums
Baked seasonal vegetables
Cumin and garlic roast cauliflower with lemon and tahina sauce, wild rice.
Lemon and mint tart with fresh meringue
Day 6
BREAKFAST
Coffee /Tea
Ginger, orange, apple and carrot juice
Banana muffins
Crepes with different toppings of your choice…
Jams/Bread
Seasonal fruit platter
LUNCH
Snapper ceviche with leche de tigre, served with roast sweet potatoes, steamed corncob,
crunchy plantain.
Vegetarian ceviche, jalapeños, cauliflower & avocado Hass, roast sweet potatoes, steamed
corncob, crunchy plantain
Seared Salmón filet, miso demi-glace, coconut jasmin rice, honey and ginger glazed carrots
Lentil Burger, boat-made bun, baby spinach, tomatoes and yogurt dresssing. Ginger
glazed carrots
Bergamot sorbet
DINNER
Veggies Spring Rolls
Crispy & Golden pork belly with broccoli honeycrips slaw
Tofu Kung Pao & broccoli honeycrisp slaw
Vanilla and cardamom roasted papaya, praliné ice-cream
Day 7
BREAKFAST
Coffee /Tea
Almond milk, tahini & dates smoothie
“Boat made” seeded bread
Eggs Benedict
Jams
Seasonal fruit platter
LUNCH
Shakshuka
Hummous
Boat-made pita bread
Chopped cucumber and pomegranate salad
Coconut & white chocolate truffles
DINNER
BBQ Grilled entrecotte to the point of salt
Baked potatoes with peppers and onions
Textured soy and spinach Lasagna
Chocolate soufflé with macadamia ice-cream
Gallery
