€16,900 - €35,500 / WEEK

YachtLength 61.00 Ft

Boat Details

Cabins: 5
Queen: 5
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: -
Electric Heads: 5

Pick Up Locations

Pref. Pick-up: marina Kastela, Split, Croatia
Other Pick-up: Dubrovnik ACI


Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

Volvo Penta D3-150, 2 X 150 HP
Fuel Consumption: -
Cruising Speed: -
Max Speed: -


Winter Area: -
Summer Area: Croatia


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: yes
# CD's: -
Camcorder: -
Books: yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: -
Bimini: Yes
Water Maker: yes
Special Diets: Yes
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: yes
Inverter: yes
Voltages: -
Water Maker: yes
Water Cap: 960 L
Ice Maker: Yes
Sailing Instructions: yes
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: yes
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: yes
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Born and raised in Murter, Croatia, where he graduated high school of Maritime. Afterwards he graduated at Faculty of Maritime Studies in Zadar. Jure started his carreer at his early ages. In his early 20-ties, he was employeed as a cadet in Italy and later in Montenegro. In 2007 Jure started being a skipper and sailed over many waters. He is well familiar with yacht maintenance as he was a base manager in 2010 in Marina Mandalina, Croatia, for the charter company Jedrenje d.o.o.
Jure holds Yachtmaster (A Category) licence, and certifications related to (Fire Fighting, fire prevention, elementary first aid and many others). He is fluent in English and knows the basics of German language as he finished the A2 course in private school.

Nikolina is more than just a cook. She is a food blogger, cook, pastry chef and photographer with over 9 years of experience in developing food content and recipes. She is a open minded, creative and organized chef. In her free time she likes to travel as much as she can, and meeting new cultures and cuisines around the world is a must for her.

Rea is extremely motivated, hard working and reliable individual. She is friendly, helpful and comfortable in new situations. She is able to communicate well with all age groups and cultures, excellent leadership abilities and she enjoys working as part of a team. She listens carefully and carry out the orders and instructions of superiors. Rea has a vast of experience as a stewardess on board.


Experience gastronomic and enological excellence aboard ADRIATIC TIGER tailored to your tastes and desires.




    • Buffet style breakfast: spread of fresh products from local market
    • Fresh Bread and Rolls, homemade protein bread and Mediteranian bread
    • Cereals (Crunchy Muesli, Corn Flakes, Oats, Granola)
    • Oatmeal various types, overnight oats
    • Chia puddings
    • Breakfast cups
    • Dairy Products (Milk, Butter, Yogurt, Cheese Spread, Cottage Cheese)
    • Eggs (Frittata, Sunny Side Up, Poached, Scrambled, Boiled, Over Easy/Medium/Done)
    • Cold Cuts Platter
    • Pancakes (pumpkin, protein, chocolate or blueberry american style pancakes)
    • Fresh Fruit Platter (or Fruit Salad)
    • Fresh juices, Smoothies, Smoothie bowls
    • Coffee, Tea





    • Mediteranian zucchini rolls with sun-dried tomatoes and feta cheese
    • Beetroot hummus on protein bread
    • Mini focaccia with figs and prosciutto
    • Tuna pate in sesame tartlets
    • Mediteranian fresh figs and prosciutto salad
    • Feta cheese, cherry tomatoes and basil bruschetta
    • Cream of carrot & coconut soup with mint oil
    • Smoked salmon & dill crepes rolls
    • Cheese platter
    • Salata Caprese
    • Fish soup with zucchini and rice
    • Burrata with fermented pears and smoked salmon
    • Tuna & beans salad served in tortilla cup
    • Marinated mozzarella trio
    • Raw cucumber mediteranian style bruschetta
    • Marinated anchovy salad with orange and pomegranate





    • Black risotto with wine gel and parmiggiano
    • Grilled fish filets with warm potato dill salad
    • Warm octopus salad with potato, arugula and cherry tomatoes
    • Traditional fish casserole with parsley, white wine and tomatoes
    • Squid stew with polenta
    • Baked white fish fillets with baby potatoes, asparagus and veloute sauce
    • Scampi “buzara” style with grilled polenta
    • Rich Niçoise salad with tuna, olives, baby potatoes and tomatoes
    • Tagliatelle with prawns & zucchini with dill sauce
    • Tuna steak with cubed potato & beetroot, served on swiss chard puree
    • Mediterranean fish “en papillote” with julienne style vegetables
    • Grilled swordfish steaks in caper sauce with vegetables
    • Spaghetti with prawns in orange & saffron sauce





    • Beef tagliata with arugula, cherry tomatoes, Grana Padano shavings and aceto reduction
    • Chicken “bonbon” rolls with basil infusion sauce and sweet potato puree
    • Parmesan chicken with light greek yoghurt sauce and potato wedges
    • Sweet and sour chicken nuggets with rice
    • Pork medallions with glazed carrots and cherry tomatoes and broccoli
    • Asian style chicken with vegetables and noodles
    • Chicken baked in cornflakes with salad
    • Veal steaks with gravy, cauliflower puree and grilled vegetables
    • Apricots & chicken risotto
    • Mushrooms and pancetta gnocchi with arugula and parmigiano





    • Mushroom and broccoli quiche
    • Buddha bowl with veggies and tofu in peanut butter sauce
    • Roasted pumpkin, bell peppers and chickpeas salad with sun-dried tomato dressing
    • Baked sweet potato bites with vegetables bolognese and mozzarella
    • Fit avocado, carrot, chickpeas and pesto salad
    • Sweet potato, tofu and pesto lasagna
    • Pumpkin, carrot, lentils and coconut milk curry with rice
    • Vegan Caesar salad with cashew cream cheese
    • Sweet potato burger
    • Asian style salad with tofu, orange and carrot puree
    • Meaty mushroom and veggies wrap
    • Eggplant & zucchini parmigiana
    • Tofu and grilled veggies skewers with quinoa salad and lime sauce





    • Melba peaches - peaches cooked in wine, with raspberry puree and vanilla ice cream
    • Moist gluten-free orange cake with wild berries coulis
    • Freshly baked wild fruits strudel
    • Chocolate mousse with blueberry coulis and peaches
    • Amazing chia pudding in 3-layers
    • Chocolate avocado brownie  
    • Raspberry semifreddo
    • Banana & peanut butter cake
    • Healthy vegan chocolate delicacy 
    • Raw raspberry cheesecake
    • Chocolate ganache tart with mascarpone and fresh fruits
    • Tiramisu modification
    • Super Healthy Raw Superfood bars
    • Carrot cake with white chocolate cream
    • Grilled figs with goat cheese and rosemary honey
    • Vanilla & strawberry cream cups