Cruising Area of Victoria

Pref. Pick-upCannigione, Sardinia, Italy
Other Pick-upBonifacio ( Corse)
Summer PortSardinia
Winter PortSardinia
Summer OperationsRiviera / Corsica / Sardinia

Accommodations

Guests12
Cabins6
Crew4
King2
Queen3
Twin1
Showers6
Wash Basins6
Heads6
TP in Heads-
Electric Heads6
Accommodation Details
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

Victoria Specification

Length25 Metres
Beam7 Metres
Draft2.5 Metres
Built2014
A/CPartial
A/C Surcharge20 euro per hour
DeckshowerYes
HairdryerYes
Water Capacity8tns
Internet AccessOnboard WIFI
GeneratorYes
Max Speed11
TurnaroundSardinia - South Corsica
Engines440 hp Diesel / Generator 14.5kw

Water Sports

Dinghy (Metres)5.90
Dinghy Hp90
Dinghy Pax12
Adult WaterskisYes
Snorkel Gear14
1-Man Kayak2
Floating MatsYes
Standup PaddleYes
Other Toys
2 canoes
4 SUP
Water Skii & Ringo

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard

Entertainment

Salon StereoYes
CDsYes
BooksYes

Cuisine

Special DietsInq
KosherInq
WATCH VIDEO

Victoria Crew Profile

Crew Number4
Captain
CaptainClaudio Garofalo
NationalityItalian
SpeaksEnglish - Italian
Years Chartering20
LicenseMaster on ships 3000 Grt Yacht Licence IMO-MCA
Steward
StewardPaolo Carta
NationalityItalian
Years Chartering10


Please inquire for further crew details.

Victoria Calendar

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Victoria Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
May 31, 2025Jun 06, 2025Booked: Cannigione to Cannigione
Jul 19, 2025Jul 25, 2025Booked: Cannigione to Cannigione
Jul 26, 2025Aug 01, 2025Booked: Cannigione to Cannigione
Aug 02, 2025Aug 08, 2025Booked: Cannigione to Cannigione
Aug 30, 2025Sep 05, 2025Booked: Cannigione to Cannigione
Sep 27, 2025Oct 03, 2025Booked: Cannigione to Cannigione

Victoria Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: €15,500

High price: €22,000

The high and low prices of this yacht depend on both the number of guests and the traveling season. Send us an inquiry for exact pricing.
Yacht terms: Plus Expenses
The price includes a professional crew operating your chartered yacht, but all running expenses such as fuel, tax, provisions and any other costs are extra. Calculate between 15-25% for a sailing yacht and 25-35% for a motor yacht on top of the given rate with an APA cash payment made to the ships agent or captain, who will keep an open tap and produce full accounts of all expenditures. Unused APA money will be refunded. Inquire for more information.

ADDITIONAL RATE DETAILS


Check in/out.
Embark Canniggione 18.30
Disembark Cannigione 9

The charter prices include:
• Insurance of the yacht, wages and food for the crew (3-4 persons), service on board linen, towels, sun towels (bi-weekly) and daily cleaning of the cabins
• Water equipment on board (snorkeling, kayak, SUP etc,)

The charter prices exclude:
• Cash fund of euro 2,500 needed to cover costs related to:
• Port fees for embarkation and disembarkation in port, all other port fees, park anchorage fees and tourist fees, according to actual costs in ports/anchorages and parks.
• Fuel for engines and generator (39 liters per hour for main engine use, 10 liters per hour for generator use - Price as per daily fuel prices)
• If Cash fund is not sufficient the client pays aboard the remaining.
• Beverages (if you have not chosen the package)
• Extra Dinners
• Personal insurance and cancellation insurance, of the clients, tips, transfers, flights etc...and extra in general
• Watersport use Tender 65 euro per half hour.

Food Option: Minimum Compulsory:
• Half Board Euros 450 per pax (Saturday Dinner and Breakfast and Lunch each day).
Optional extra dinner at Euros 55 per pax
• Full Board Euros 595 per pax (continental breakfast, light lunch, 5 dinners).
Two dinners per week excluded. (one on Friday) - it is not possible to replace lunch with dinner.

CHILDREN DISCOUNT:up to 0-2 years free of charge, from 3-7 years 30% discount

Drink Options:
• Non alcoholic package Euros 135 per pax/week ( soft drinks, water coffee tea )
• All inclusive local package Euros 250 per pax/week (local beers land wines,water,soft drinks, coffee,
tea, and local alcoholic drinks)
• Corkage fee for beverages supplied by clients: Euros 850 per week/booking

Cocktails, Aperitifs and everything not included in the packages indicated are in the on-board price list

Other Options on request:
• Land transfers, fishing licenses, guided tours, excursions, restaurants, bike rentals, car rentals.
• Wine and food tours, golf and boat, yoga tour and other on request different fees apply.


Suggested Airport:
• Olbia and Alghero

WEEKLY PRICE LIST 2025
May and October Euros 15,500 + 22% vat
June and September Euros 18,900 + 22% vat
July and August Euros 22,000 + 22% vat

Extra compulsory:
• Cash fund of euro 2,500

Victoria Guest Reviews

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!!

Victoria Sample Menu

ANTIPASTI, CONTORNI e INSALATE - STARTERS, SIDE DISHES AND SALAD

Carpaccio di polpo (Carpaccio of Octopus)

Alici marinate (Marinated anchovies)

Insalatina di Bottarga (Salad of Bottarga)

Involtini di melanzane (rolls of Eggplants )

Insalatina di Calamari (salad of calamari)

Carpaccio di pomodori con prosciutto di Parma (carpaccio of tomatoes with parma ham)

Crostini di Cozze e pomodorini (Crostini with mussels and cherry tomatoes)

Mix di insalate (fagiolini, patate, pomodorini, cipolle, olive, alici, mais e mozzarella) Salad mix (green beans, potatoes, tomatoes, onions, olives, corn, mozzarella, anchovies, etc…)

Caprese (Caprese salad with mozzarella and fresh tomatoes)

Polpo e patate (Octopus and potatoes)

Prosciutto e melone (Ham and melon)

Tagliere di salumi e formaggi tipici Sardi (Typical Sardinian cold cuts and cheeses)

Sgombero marinato in aceto balsamico (mackerel marinated in balsamic vinegar)

Insalata di mare (Seafood Salad)

Carpaccio di pomodori e zucchine ( Carpaccio of Tomatoes and Zucchini )

Tartare di tonno (Tartar of Tuna fish )

Insalata di verdure e gamberi (Vegetable salad with prawns)

Pane Carasau e pecorino fuso (Carasau (sardinian) bread and melted Pecorino (cheese))

Verdure grigliate (grilled vegetables )

Insalata Mimosa (salad of Mimosa)

Zucchine in carpione( Zuchinni in vinegar

Peperonata fredda con olive e mandorle( bell peppers with olive oil and almonds)

PRIMI PIATTI - 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 salsiccia

Tagliatelle 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 Dolce Sardo (Smooth pens with rocket, tomato and Dolce Sardo)

Bruschette Mediterraneo con pomodorini e aglio ( bruschetta Mediterrean with tomatoes and oil)

Bruschette con burrata e aceto balsamico ( Bruschetta with 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 Gallura

Spigola 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 – DESSERTS

Formaggelle

Tiramisù ( Tiramisu)

Torta di frutta ( Fruit cake )

Panna cotta ( Panna cotta)

Sorbetto al limone ( Lemon sorbet )

Coppetta con mascarpone ( Mascarpone cup)

Seadas con milele

Dolci Sardi ( Sardinian Sweets)