L HIPPOCAMPE
- Year Built 2008
- Length 100 ft.
- Designer Nautor Swan
- Cabins 4
- Maximum Guests 8
- Starting From $55,000
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
-
• Wakeboard’s
• Snorkeling equipment
• Fishing equipment
• Diving Equipment
• Williams’s 415 Diesel Jet Tender
• SUP
• E-Foil
• Kite Surf -
Offered via rendezvous only
No rate data found for this yacht.
Summer Base Port:Spain, SOF and Italy
Summer Operating Area:W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics
Winter Base Port:St Maarten, Caribbean
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Location Details:L´HIPPOCAMPE is available throughout the West Mediterranean and charters in Spain, SOF and Italy during the summer season. During the winter season, L´HIPPOCAMPE is available in the Caribbean and Bahamas.
Check Charter Availability by Month
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Specifications
Locations
Spain, SOF and Italy
Amenities
Water Sports
Other Toys
• Wakeboard’s
• Snorkeling equipment
• Fishing equipment
• Diving Equipment
• Williams’s 415 Diesel Jet Tender
• SUP
• E-Foil
• Kite Surf
- Year Built 2008
- Length 100 ft.
- Designer Nautor Swan
- Cabins 4
- Maximum Guests 8
- Starting From $55,000
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Meet our Crew
Ella Holmes, Captain
Nationality: New Zealand
Language: English
Ella joined L'Hippocampe at the start of the 2024 Caribbean season. Since then, she has carefully assembled a young and skilled crew, each member handpicked to provide guests with a high-end, bespoke experience.
Reliable, calm, and possessing strong sailing abilities, Ella has proven her expertise with an impressive track record in various regattas. Having grown up sailing, she has developed a deep passion for the sea and water sports, including kitesurfing and freediving.
With a background as a certified swim instructor, having taught hundreds of children to swim, Ella is equipped with exceptional water safety skills. Her expertise is especially valuable when catering to families with young children, ensuring a safe and enjoyable experience in the water.
Her calm demeanor, combined with her love for adventure, ensures that every charter aboard L'Hippocampe is safe, enjoyable, and truly unforgettable.
Tilo Thevenard, Engineer
Nationality: New Zealand
Language: English
Tilo Thevenard is a highly skilled and versatile yacht engineer with a strong sailing and water sports background. His expertise extends far beyond the yacht’s technical systems, encompassing the meticulous preparation and maintenance of water sports equipment such as tenders, foils, diving gear, and kitesurfing rigs.
Tilo ensures guests can enjoy seamless, worry-free water sports experiences. His commitment to safety and performance means that all equipment is in peak condition, ready for adventure at a moment's notice, making every water-based activity aboard truly unforgettable.
In his free time you will find Tilo sailing, freediving, kitesurfing, and surfing.
Anna Krastina, Stewardess/ Sommelier
Nationality: Latvia
Languages: English and Latvian
Anna is a highly experienced and detail-oriented sommelier with a robust background in fine dining and hospitality. With a passion for delivering impeccable service, Anna excels in creating memorable guest experiences, particularly in wine pairing and premium wine service.
Her extensive training in both the UK and New Zealand, combined with her hands-on experience in Michelin-starred environments, makes her an exceptional asset as a stew/sommelier on luxury yacht charters.
Jordan Cummings, Chef
Nationality: United Kingdom
Languages: English
Jordan is an experienced and highly skilled chef with a prestigious background in Michelin-starred restaurants and high-end culinary establishments.
With over a decade of culinary expertise, Jordan has honed his skills across multiple continents, including the UK, France, New Zealand, and Saudi Arabia.
His formal training at renowned institutions like The Ritz London and extensive experience in fine dining and bespoke menu creation make him an exceptional asset to the yacht for guests who seek premium culinary experiences.
DAY 1
-
BREAKFAST
-
Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothiesa selection of home baked or local breads and pastries
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Cooked breakfasts as requested
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LUNCH
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Charred Red Mullet, burnt tomato, marjoram & anchovy dressing
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Sicilian fregola & wild herbs Crunchy avocado salad
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DINNER
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Local market fish crudo, candied orange, white balsamic
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Barbequed lamb loin, stuffed courgette, basil and black olive jus
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Roast pistachio, orange and cardamom tart, pistachio ice cream
DAY 2
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BREAKFAST
-
Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothiesa selection of home baked or local breads and pastries
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Cooked breakfasts as requested
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LUNCH
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Blistered Porchetta, braised white beans
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wild green salad, balsamic vinaigrette
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fresh baked garlic foccacia
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DINNER
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beef carpaccio, grana padano, balsamic emulsion
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grilled swordfish loin, confit leek, green peppercorn jus
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Sicilian bergamot tart, Italian meringue,
DAY 3
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BREAKFAST
-
Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothiesa selection of home baked or local breads and pastries
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Cooked breakfasts as requested
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LUNCH
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baked hake, caponata, pickled courgette
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blistered red pepper, salted almond, anchovy dressing
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crisp baby gem and yoghurt salad
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DINNER
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picked king crab, toasted brioche, langoustine bisque
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roast duck breast, braised fennel, timut pepper, salardaise potato
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vanilla burnt cream, almond sable, wild cherries
DAY 4
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BREAKFAST
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Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothiesa selection of home baked or local breads and pastries
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Cooked breakfasts as requested
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LUNCH
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Butterflied mackerel, horseradish tabouleh
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salt baked beetroot, blood orang & walnut salad
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green cucumber salsa
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DINNER
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san marzano tartlet, buffalo milk burrata
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beef fillet, sauce bearnaise, potato dauphinoise
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crepe suzette, grand marnier fresh orange
DAY 5
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BREAKFAST
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Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothiesa selection of home baked or local breads and pastries
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Cooked breakfasts as requested
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LUNCH
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braised whole lamb shoulder charred calcots, romesco sauce
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san marzano tomato, pickled shallot, white balsamic
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DINNER
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Parmesan parfait, pickled shimeji mushroom, cobnut
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fillet of hake, braised fennel, crab bisque
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dark chocolate & praline tart, hazelnut ice cream
DAY 6
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BREAKFAST
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Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothiesa selection of home baked or local breads and pastries
-
Cooked breakfasts as requested
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LUNCH
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baked baby turbot, brown butter, sea vegetables
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prosciutto & remoulade Wild green salad
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DINNER
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Blue fin tuna tartare, crushed avocado, sesame
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stuffed saddle of lamb, foie gras, chanterelle mushroom, broad beans
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macerated summer strawberries, coconut, st germain
DAY 7
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BREAKFAST
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Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothiesa selection of home baked or local breads and pastries
-
Cooked breakfasts as requested
-
LUNCH
-
pistachio & mascarpone spanakopita
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avocado & pine nut salad Panisse, red pepper aioli
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DINNER
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picked king crab, melon and white radish terrine, green apple
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roast monkfish loin, white asparagus, green olive sauce
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Tropical choux bun, coconut cream, compressed pineapple
Crew Interview
Get to know this crew better with a hosted interview!
Guest Testimonials
Guest Feedback
We want to extend our deepest thanks for the most unforgettable two-week sailing charter aboard L’Hippocampe. Every aspect of the experience was exceptional—marked by professionalism, first-class cuisine and service, attention to detail, and creative, delightful surprises that made each evening feel magical.
Captain Ella, your confident leadership and deep passion for sailing shaped every day beautifully. You thoughtfully curated our itinerary based on the weather and offered us wonderful options for our time ashore. Each day felt like it was crafted with such care and consideration—it made all the difference. You brought together an extraordinary crew who poured heart and soul into every moment. The food was beyond gourmet—absolutely delicious, creative, and always beautifully presented.
Chef Jordan, your eloquent explanations made each dish feel like a work of art. You thoughtfully accommodated our food allergies and preferences, making every meal an experience.
Anna, your warm presence and radiant smile brightened every day. You were so gracious and helpful, whether during meals, tidying our cabins, or taking care of laundry. The themed dinners were a delightful surprise—each one uniquely decorated, with personalized invitations and elegant touches. Your sommelier skills elevated the experience even further with thoughtfully chosen local wines, and your white glove service was pure class.
Tilo, your charm and enthusiasm for sailing were infectious. You handled every behind-the-scenes detail with such agility and care—scaling the mast, setting the sails, ferrying us ashore, and always ready to fix anything that needed attention. Your passion shone through in everything you did.
To preserve the memories, Ella created a beautiful photo journal, and Tilo produced a stunning video with drone footage that truly moved us. It brought tears to our eyes.
By the end of our journey, we felt like a family. Saying goodbye was emotional, but we know this isn’t the end—we’ll absolutely keep in touch and look forward to finding you somewhere else in the world for another unforgettable sailing adventure.


















