Andiamo

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 6 GUESTS IN 3 GUEST STATEROOM(S).

QUEEN BEDS 3

SPECIFICATIONS	VALUE
Guests	6
Staterooms	3
# Of Crew	2
Length	50 Ft / 15.3 m
Beam	26.5 Ft / 8.1 m
Draft	5.3 Ft / 1.62 m
Built - Refit:	2023 - No Refit Date Set
Builder	Leopard

ACCOMMODATION INFORMATION

Andiamo is equipped with x3 cabins for guests use onboard. Accommodating a maximum of 6 guests in x1 master cabin and x2 queen cabins – all with en-suite facilities including bidets.

WATERSPORTS

Dinghy	Highfield
Dinghy HP	40HP
Paddle Boards	2
Single Kayaks	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Onboard water toys:
⦿ Floating Islands
⦿ Sea Bob
⦿ Kayak
⦿ Kneeboard
⦿ Tube
⦿ SUP x2
⦿ Wakeboard
⦿ Snorkel Gear
⦿ Light tackle fishing gear
⦿ Kitesurf equipment: Kite Duotone 12mts + Harnes + Kiteboard Duotone
Kite Duotone 9mts + Harnes + Kiteboard Duotone
⦿ Wingfoil: Variety of Wings of 4.2 mts / 5mts / 6.5 mts + Inflatable Board of 85L + Foil of 85cm mast + Front Wing 1600cm2
⦿ Wakefoil: Available with wing board and foil

**Captain Juan & Chef Rochi are avid wing foil/Kitesurfer's. They can provide wing foil/kitesurfing assistance to guests that are interested in practicing. Inquire for further info.

CREW PROFILE

Captain Juan

Chef Rosario

Meet the crew onboard for the 2023/24 season!

Captain Juan: From an early age, my love for the sea was ignited under the guidance of my grandfather. This passion led me to obtain my skipper's license in Buenos Aires, Argentina. I have since embarked on numerous sailing adventures, including cruising with my family from Argentina to Uruguay, exploring several ports. I have also captained catamarans in the Caribbean and Latin America, including the breathtaking BVI and the stunning Angra dos Reis. My connection to the water extends beyond sailing; I have a deep-rooted passion for kitesurfing, which has allowed me to explore the world while pursuing my love for the sport. Furthermore, I am an avid diver and freediver, always seeking to immerse myself in the wonders beneath the waves.

In terms of my educational background, I hold a degree in industrial engineering and have successfully completed an MBA in Buenos Aires. These qualifications have equipped me with a strong foundation in management and leadership, which I believe are crucial for a successful captain. However, it is our shared passion for the sea and our desire for a unique experience that has driven both Rochi, my wife, and me to embark on this exciting path as the captain and crew of a catamaran in the BVI. We are both easy-going individuals who love to connect with people, ensuring that our clients have the most memorable and enjoyable time on board.

Chef Rosario: Sailing has been a part of my life since childhood. For 20 years, I spent every summer exploring the ports of Uruguay aboard a boat with my family. I know every shore of that country. My love for the sea led me to compete in various sailing classes, starting from Optimist and Cadet, and eventually enjoying kitesurfing alongside my husband, Juan. We love combining our travels with the exhilarating practice of this sport. In addition to sailing, my passion for cooking has always been a constant in my life. From a young age, I assisted my mother in the kitchen, and I have honed my culinary skills through courses and by exploring new recipes and flavors. I take great pleasure in surprising and delighting people with my gastronomic creations.

My academic background in architecture has provided me with a unique perspective on design and functionality, which also translates into my approach to cooking. I enjoy creating visually appealing dishes that simultaneously stimulate all the senses of those who partake in them. Living aboard a catamaran in the Caribbean has always been my dream. Having the opportunity to live that experience and share it with people from different nationalities, providing them with the best possible experience, would greatly enrich my life. I am thrilled at the prospect of creating unforgettable moments for travelers, exploring the beautiful British Virgin Islands, and offering them an exceptional culinary experience that complements their maritime adventure.

About us!

We crossed paths in 2016, and little did we know that our shared love for sailing would become one of the foundations of our relationship. As we started dating, we embarked on our first cruises, and it didn't take long before we began planning our vacations around our mutual love for sailing. After marrying our honeymoon in the Bahamas included our kitesurfing gear, and we even enjoyed memorable vacations on a catamaran in Brazil. It's safe to say that water has been an integral part of our journey together. Over time, his connection to the water expanded beyond sailing, as he delved into activities like snorkeling, freediving, and scuba diving. But it was the discovery of kitesurfing that ignited a new passion, leading him to explore kitesurfing hotspots around the world. Together, we have traveled to Brazil, the BVI, Miami, Venezuela, and the Bahamas, chasing the thrill of kitesurfing and reveling in the freedom it brings the water!

YACHT DESCRIPTION
Andiamo has the ideal layout for anyone looking for more outdoor living space as she comes equipped with a flybridge that includes a lounge area, table, sun-bed and optional exterior speakers and shade awning. Access is provided by stairs leading up from the aft cockpit. The entire makeup of Andiamo will provide you with a stylish, spacious and luxury charter experience boasting a sleek and ample design both interior and exterior.

ADDITIONAL INFORMATION

SAMPLE MENU

BREAKFAST

Fresh fruit platter, fruit juice, tea and coffee
are all served with breakfast every day

Avocado Smashed Toast: Toasted bread with smashed avocado, cherry tomatoes, feta
cheese, and a poached egg on top

Eggs Benedict: Hollandaise sauce and crispy bacon on toasted English
muffins

Huevos Rancheros: Corn tortillas topped with black beans, fried eggs, tomato
salsa and avocado

Spinach and Mushroom Frittata: A fluffy frittata with fresh spinach, mushrooms and grated cheese

Cinnamon and Apple French Toast: French toast soaked in a mixture of egg and cinnamon, served with apple slices and maple syrup

Breakfast Tacos: Tortillas filled with scrambled eggs, crispy bacon, avocado
and home-made tomato salsa

Fruit Poke Bowl: Fresh fruit such as pineapple, mango, strawberries and
kiwi, accompanied by Greek yogurt and granola

LUNCH

Burrata Salad: With arugula/rocket, fresh basil and walnuts

Carnitas Tacos: Tacos filled with shredded pork, red onion, cilantro and
spicy salsa

Mediterranean Quinoa Salad: Quinoa with cucumber, tomato, olives, feta cheese
with a lemon and olive oil dressing

Snapper with Tabbouleh Couscous: Seasoned snapper served with a tabbouleh couscous infused with cilantro, lime, turmeric, cumin, and juicy tomatoes

Chicken Caesar Salad: Grilled chicken on a bed of romaine lettuce with Caesar
dressing and croutons

Salmon Teriyaki Bowl: Grilled salmon with teriyaki glaze, jasmine rice and steamed
broccoli

Vegan Hummus Wrap: flat bread filled with hummus, spinach, tomato, cucumber and
grated carrot

APPETIZERS

Shrimp Tostadas: Grilled shrimp with guacamole, shredded cabbage and
cilantro sauce

Charcuterie and cheese boards: A variety of cheeses, prosciutto, salami, baguette, crackers, nuts & olives

Smoked Salmon with Cream Cheese: Smoked salmon served on a crisp cream cheese cracker topped with caviar

Caprese salad: With fresh basil and balscamic glaze

Argentinean empanadas: Argentinean style four cheese empanadas

Garlic Mussels: With red pepper, onion, lemon, olive oil,
and a touch of spicy sauce

Baked Pears with Roquefort: Baked pears paired with Roquefort cheese, walnuts and a
touch of thyme. Topped off with a drizzle of honey

MAIN DISHES

Chicken Enchiladas with green sauce: Chicken enchiladas with a flavorful green sauce, served with rice and beans

Shrimp Diablo: Spicy shrimp in a tomato and chili sauce accompanied with
white rice

Mushroom Risotto: Creamy risotto with sautéed mushrooms and parmesan
cheese

Baked Salmon with Lemon Butter Sauce: Baked salmon with lemon butter sauce served with sautéed asparagus

Filet Mignon with Roasted Baby Potatoes: Filet Mignon with roasted baby potatoes and garlic-infused asparagus, topped with a sweet red wine sauce and cherry
tomatoes

Paella: With shellfish and saffron

Gnocchi with Pesto Sauce: Perfectly cooked gnocchi with a fresh pesto sauce and
toasted pine nuts

DESSERTS

Chocolate Hazelnut Cake: Moist chocolate cake with a toasted hazelnut topping

Lemon Gelato: Creamy lemon gelato with a hint of fresh lemon zest

Tiramisu: The classic Italian dessert with layers of coffee-soaked
ladyfingers and mascarpone cream

RedBerry Cheesecake: Cheesecake with a mix of fresh red berries on top

White Chocolate Mousse: White chocolate mousse with a red berry compote

Pavlovas with Dulce de Leche: Meringues with dulce de leche, whipped cream and a
medley of strawberries and blueberries

Vanilla Panna Cotta: Smooth vanilla panna cotta accompanied by macerated red
berries

COCKTAILS

Mango Margarita: Tequila, orange liqueur, mango puree and lime juice, served
with a salt rim

Piña Colada: White rum, coconut cream, pineapple juice and crushed ice,
garnished with cinnamon

Watermelon Mojito: White rum, fresh watermelon, mint leaves, sugar and soda,
served in a tall glass with ice

RedBerry Cocktail: Vodka, red berry liqueur, cranberry juice and soda,
garnished with a skewer of red berries

Tequila Sunrise: Tequila, orange juice and grenadine, served in a highball
glass with ice and an orange slice.

Rum Punch: White Rum, Dark Rum, pineapple juice, orance juice, lemon
juice, grenadine syrup

Dark & Stormy: Ginger beer, dark rum garnished with lemon slice

Baileys Espresso Martini: Baileys, vodka, coffee

PainKillers: Popular tropical cocktail that has its roots in the British Virgin
Islands. Dark Rum, coconut cream, orange juice, pineapple
juice

PRICING DETAILS
Andiamo INQUIRE

Pricing

From: 23,700
To: 35,000
Winter 2024 to 2025

2 Guests	24,000
3 Guests	24,500
4 Guests	25,000
5 Guests	26,000
6 Guests	27,000

Summer 2025

2 Guests	24,000
3 Guests	24,500
4 Guests	25,000
5 Guests	26,000
6 Guests	27,000

Winter 2025 to 2026

2 Guests	24,000
3 Guests	24,500
4 Guests	25,000
5 Guests	26,000
6 Guests	27,000

Summer 2026

2 Guests	24,000
3 Guests	24,500
4 Guests	25,000
5 Guests	26,000
6 Guests	27,000

Pricing Details

● MINIMUM NIGHTS: 4 (inquire for less)

● LESS THAN 7 NIGHT CHARTER RATES: For 6-night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide the
weekly rate by 6 nights X number of nights.

● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at the client's expense. Includes boarding after 5 pm, welcome cocktail, breakfast the
next morning, and early start.

● GUEST MAX PAX: 6

● HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
Discount of $150 per person off the 7 night rate.

● LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
Discount of $75 per person off the 7 night rate.

● LOCAL CHARTER FEES: Cruising permits & park fees included within the BVI rates

● RELOCATION FEES: SXM relocation fee $2,000 (round trip) inquire for alternative relocation fees.

● 2025/26 HOLIDAY RATES:

XMAS: Flat rate of $32,000 for 2-6 guests and a 7-night minimum Must end no later than Dec 26th.
NEW YEARS: Flat rate of $35,000 for 2-6 guests and a 7-night minimum. Must begin no sooner than Dec 27th.

● EMBARKATION: 12PM
DISEMBARKATION: 12PM

● TURN AROUNDS:
48-hour turn arounds required - inquire for 24-hour turns

● ADDITIONAL CHARTER CONDITIONS:
1. No pets including service dogs allowed onboard
2. No children under 6 years old
Please inquire for full agreement details

Andiamo

Pricing

Pricing Details

Destinations

Learn More AboutAndiamo