PATRONICE
- Year Built 1999
- Length 72 ft.
- Designer Custom
- Cabins 5
- Maximum Guests 10
- Starting From $14,000
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
Patronice is an elegant 22-meter wooden gulet, carefully refitted for the 2026 season, blending classic maritime charm with modern comfort. With five spacious cabins, it offers the ideal setting for families and friends seeking a private and relaxed cruise along the Adriatic. The deck is designed as a social hub – with ample space for sunbathing, al fresco dining, and evening relaxation under the stars. Guests have a wide selection of water activities at their disposal, including tenders, SUP boards, kayaks, water skiing, and snorkelling gear. Those preferring a calmer pace can enjoy the PlayStation 5, board games, or unwind with good music and a stable Wi-Fi connection. Air conditioning and a generator provide added comfort, while carefully selected amenities make life on board effortless. The professional and discreet crew ensures smooth sailing and culinary delights, allowing guests to relax and enjoy the Mediterranean's rhythm fully. Patronice is more than just a yacht – it is the perfect way to explore the Dalmatian islands and bays, creating memories to cherish and share.
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Offered via rendezvous only
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WEEKLY CHARTER RATES 2026 High season - 17.500 € (15.486 € + 13% Croatian VAT incl.) Mid season - 15.500 € (13.717 € + 13% Croatian BAT incl.) Low season - 14.000 € (12.389 € + 13% Croatian VAT inc.) INCLUDED IN THE PRICE: Accommodation on board Yacht and passengers’ insurance (while on board) Crew and crew expenses Cabin service Up to 4 h navigation per day, up to 12 hours AC per day Use of tender until midnight Wi-fi connection (20 GB/week) OBLIGATORY ADDITIONAL COSTS: Food Drinks/Beverages per bar price list Tourist tax Port and marina fees (estimated between 1.500-2.000 €/week) PORT FEES to be paid in cash on the boat: Port fees, anchorages or private marina fees are to be paid on the spot according to the actual costs in each port/anchorage (in cash) This cost depends on the selected itinerary/ports of call. The gulet doesn’t need to be in port or marina each day; the gulet can also be anchored, which reduces the mooring fees F&B OPTIONS: Half Board (Breakfast + Lunch) – 400 € /person/week; includes Captain’s Dinner last night of cruise. Full Board (Breakfast + Lunch + Dinner) – 700 € /person/week Extra meal: 45 € /person/meal Domestic drink supplement: 250 €/person/week (Includes Croatian-produced wine, beer, spirits, soft drinks, and hot beverages). *Specially ordered wines or premium wines, foreign alcoholic drinks like vodka, whiskey, gin, champagnes, etc., are extra cost if consumed Non-alcoholic drinks package: 150 € /person/week (Water, tea, coffee, juices) All-inclusive drink supplement: 450 € /person/week (soft drinks and hot beverages, beer, Croatian produced quality wine from boat bar list, also foreign spirits: Bombay Saphire and Tanqueray gin, Absolut and Finlandia vodka, Johny Walker Red Label, Jameson, Sambuca, J. Cuervo Silver tequila, Amaretto, Vermouth, Jägermeister, Malibu, Aperol, Prosecco, Baileys) *Drinks not listed are not included and should be supplied and charged at special arrangement. If guests supply drinks and beverages, a Non-alcoholic drink supplement is obligatory and considered a corkage fee. FOOD DISCOUNT FOR CHILDREN: Children 0-2 years are free of charge Children 3-11 years 50% discount OPTIONAL ADDITIONAL COSTS: One-way fee to Dubrovnik (if an empty leg is caused): 1.000 € Fuel for water sports that use a tender (water ski, donut, wakeboard): 80 €/h Fuel for sailing over 5 h/day: 70 €/h AC generator running over 12h/day: 20 €/h Transfer fee to and from the airport/hotel (on request) Tips for the crew (customary is 5–10% of charter fee) PAYMENT CONDITIONS: Advance payment of 50% upon reservation Balance 50% payment – 6 weeks before the charter period starts CHECK-IN: SATURDAY–17:00 h CHECK-OUT: SATURDAY–09:00 h
Summer Base Port:Split
Summer Operating Area:Croatia
Winter Base Port:Split
Winter Operating Area: Croatia
Location Details:
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Yacht layout
Specifications
Locations
As agreed (Split, Omiš)
Amenities
Water Sports
Other Toys
- Year Built 1999
- Length 72 ft.
- Designer Custom
- Cabins 5
- Maximum Guests 10
- Starting From $14,000
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Meet our Crew
Marko Bakota
Captain
Marko Bakota was born in 1991 in Split and currently resides in Duće, Omiš. As the first seafarer in his family, he graduated from the Maritime High School in Split and began his career on a cargo ship as a cadet, eventually rising to the rank of officer.
Holding an unlimited master license, Marko's years of dedication and hard work led him to purchase his own sailing yacht, Patronice, which he completely refitted using high-quality mahogany and teak wood.
A passionate watersport enthusiast, Captain Marko will be your guide for all water activities. As both the owner and captain, he will personally welcome you on board and ensure you have an unforgettable experience.
Tomislav Šuta
Chef
Tomislav Šuta was born in 1996 in Split and completed his culinary education in Omiš. With extensive experience both on board ships and in high-class restaurants in Split, Tomislav brings a wealth of expertise to his role as ship's cook.
A passionate and dedicated chef, he ensures that every meal on board is a delightful experience. Tomislav offers a variety of delicious, freshly prepared dishes, tailored to meet all dietary needs. With a sharp eye for quality ingredients and a strong commitment to cleanliness and safety, he guarantees hearty, nutritious meals throughout the voyage. Whether it's a gourmet dinner or a quick snack, Tomislav runs the kitchen smoothly and satisfies everyone's appetite on the open sea.
He excels in both the art of cooking and the craft of providing exceptional service.
TBA
Deckhand
PATRONICE
MENU
- MENU
Breakfast – Buffet Style (Daily)
- Light and varied selection, self-service
- Freshly baked bread and pastries
- Butter, jams (fig, apricot, strawberry), honey
- Cheese selection (feta, sheep cheese, gouda....)
- Cold cuts (prosciutto, pancetta, turkey ham)
- Seasonal fruit (watermelon, melon, grapes, figs, peaches)
- Yogurt, milk, cereals,
- Boiled eggs / scrambled eggs / omelets made to order
- Olives, tomatoes, cucumbers, peppers, arugula
- Coffee, tea, juices (orange, apple), infused water with lemon & mint
Lunch – 3-Course Menu (7 Days)
Day 1
- Day 1
Starter:
- Octopus salad with olive oil, parsley & lemonMain: Grilled white fish fillet (sea bream or sea bass) with Swiss chard & potatoes in olive oilDessert: Homemade crêpes with jam and chocolate
- Mussels “buzara” style (white wine, garlic, parsley)Main: Grilled chicken skewers with vegetables + vegetable riceDessert: Fresh fruit salad with mint and lime
- Caprese (tomatoes, mozzarella, basil, olive oil)Main: Grilled calamari with young potatoes and arugulaDessert: Fresh fruit + ice cream scoops and warm fritule (Dalmatian mini doughnuts)
- Octopus carpaccio with lemon dressingMain: Dalmatian-style beef stew with homemade gnocchi or polentaDessert: Homemade almond & orange cake
- Marinated anchovies/sardines with olives and capersMain: Mixed grilled fish (sea bream, mackerel, calamari) + arugula & cherry tomato saladDessert: Crêpes with lemon sugar or ice cream
- Bruschetta (tomatoes, basil, olive oil, capers)Main: Grilled lamb chops + grilled zucchini, eggplant & peppersDessert: Cheesecake with local figs or orange marmalade
- Shellfish & shrimp salad with lemon dressingMain: Creamy seafood risotto (calamari, shrimp, mussels, octopus, white wine, olive oil, parmesan)Dessert: Homemade almond cheesecake or panna cotta with berries
Day 2
Day 3
- Day 3
Day 4
- Day 4
Day 5
Day 6
- Day 6
Day 7
- Day 7
Additional Notes
- Additional Notes
Seafood & fish
- should be locally caught and fresh (buy daily or the day before).
Vegetables
- should be seasonal, preferably from local markets.
vegetarian
- The menu can be adapted for , vegan, or allergy-friendly diets.
- Portion sizes should be light, as guests often dine ashore in the evenings
Crew Interview
Get to know this crew better with a hosted interview!