VICTORIA
- Year Built 2014
- Length 25 ft.
- Designer
- Cabins 6
- Maximum Guests 12
- Starting From $15,500
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
Victoria can accommodate 12 guests in comfort, with two master cabins, one twin-bed cabin and
three double cabin.
• 1 Master Cabin - 20 m2 cabin with double bed (160*210 cm). Private bath-room (3.5 m2) with shower box and home toilet.
• 1 Vip cabin - 17,5 m2 Private bathroom (3.5 m2) with shower box and home toilet.
• 3 Double Cabins 7 m2 cabin with double bed. Private bathroom (3.9 m2) with shower box and home toilet.
• 1 Twin Cabin - 9 m2 cabin with twin bed. Private bathroom (3.9 m2) with shower box and home toilet.
Beds:
- Master e Vip 1.70 x 205
- Double bed cabins 170 x 200
- Double bed cabins twin 80x200 + 90x200
Equipments:
Tender 5.90 plus outboard of 90HP
2 x canoes
4 x Sup ( Stand up Paddle)
Snorkeling Equipments, Nautical Skii ,ringo ecc
• 1 Master Cabin - 20 m2 cabin with double bed (160*210 cm). Private bath-room (3.5 m2) with shower box and home toilet.
• 1 Vip cabin - 17,5 m2 Private bathroom (3.5 m2) with shower box and home toilet.
• 3 Double Cabins 7 m2 cabin with double bed. Private bathroom (3.9 m2) with shower box and home toilet.
• 1 Twin Cabin - 9 m2 cabin with twin bed. Private bathroom (3.9 m2) with shower box and home toilet.
Beds:
- Master e Vip 1.70 x 205
- Double bed cabins 170 x 200
- Double bed cabins twin 80x200 + 90x200
Equipments:
Tender 5.90 plus outboard of 90HP
2 x canoes
4 x Sup ( Stand up Paddle)
Snorkeling Equipments, Nautical Skii ,ringo ecc
-
2 canoes
4 SUP
Water Skii & Ringo -
Offered via rendezvous only
Check Charter Availability by Month
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June 2028
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Specifications
Amenities
Water Sports
2 canoes
4 SUP
Water Skii & Ringo
- Year Built 2014
- Length 25 ft.
- Designer
- Cabins 6
- Maximum Guests 12
- Starting From $15,500
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Meet our Crew
Onboard Dining
Appetizers
-
/ FIRST PLATES Spaghetti alla vongole e cozze (spaghetti with clams and mussels)Spaghetti al pomodorino e gamberi ( Spaghetti with cherry tomotoes and shrimp)Tortiglioni con pomodorini e tonno fresco ( Marcroni with cherry tomotoes and fresh tuna)Sedanini con Bottarga di Muggine e zucchine o carciofi (pasta with Bottarga and zuchinni and artichokes)Fregola ai frutti di mare (pasta Sardinian with seafood)Culirgiones di patata e menta con sugo di pomodoro ( filled pasta with mint and potatoes)Malloreddos alla Campidanese con salsicciaTagliatelle al ragù di carne ( tagatelli with tomotoes and meat sauce )Risotto allo Zafferano di Sardegna (risotto with Safran of Sardinia)Pane frattau con pomodoro e uova (Piece of frattau with tomato and eggs) Pasta alla Puttanesca ( pasta from Puttanesca)Insalata di riso (rice Salat)Mezze penne con rucola, pomodoro e
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Dolce Sardo (Smooth pens with rocket, tomato and
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Dolce Sardo)
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Bruschette Mediterraneo con pomodorini e aglio ( bruschetta Mediterrean with tomatoes and oil)Bruschette con burrata e aceto balsamico ( Bruschetta with
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Mozerrella Burrata and Balsamico)Crostini con crema di Calamari ( Crostini with cream of Calamari)Torta salata con verdure e formaggio (Salted cake with vegetables and cheese) SECONDI PIATTI DI CARNE E PESCE ( SECOND PLATES OF MEAT AND FISH°) Orata al Vermentino di GalluraSpigola al sale (Salt crusted seabass) Tonno alla Carlofortina con capperi e olive (Tuna with cauliflower and capers and olives) Cernia o Dentice in salsa calda (Hernia or Dentice in hot sauce) Cappone al forno con patate (Baked potatoes with potatoes) Pesce spada in umido ( Swordfish ) Gamberoni con pomodori caramellati (Prawns with caramelized tomatoes) Impepata di cozze ( impeccable mussles ) Vitello tonnato ( vitello tonnato ) Costine di Agnello impanate e fritte (Lamb chops of beef grilled ) Scaloppine al vino bianco ( white wine scallops skewers) Tagliata di manzo al pepe verde ( sliced green pepper beef ) DOLCI –
Dessert
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S FormaggelleTiramisù ( Tiramisu) Torta di frutta ( Fruit cake ) Panna cotta ( Panna cotta) Sorbetto al limone ( Lemon sorbet ) Coppetta con mascarpone ( Mascarpone cup) Seadas con milele
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Dolci Sardi (
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Sardinian Sweets)
Crew Interview
Get to know this crew better with a hosted interview!
Guest Testimonials
Thank you!
Period 11-21 June 2017
Dear Sarah and Claudia,
Tomorrow we will be returning to Lima, I just wanted to Thank you for our wonderful journey!!
Gullet Victoria, fullfilled all our expectations, she was beautiful And just what we wanted!
Captain Bruno, was excelent, he took as to beautiful and calm Calas, he always made us feel that he was at our disposition, very responsable with The boat, and wonderful manners!
Pier Paulo, was just adorable, he was everywhere at all times, he read our mind because he brouht us things we wanted without us asking for them, he was very nice and respetuoso at all times!
Antonietta is responsible for our gaining weight!! She made excelent food and wonderful pasta. She gave me some of her recipes. Very nice and quite, excelent attitude.
We were very sorry with Marianas departure, eventhough she only stayed with us 2 days, we realy learned to like her.
So Sarah and Claudia, we recomend Gullet Victoria and her wonderful crew!
Best for you two,
Tere
August 2024
From Broker:
Ciao Emio. Clients had a great time last week: congratulations to all the crew and all the team!! 👏👏👏👏








