Bellezza

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YACHT DESCRIPTION

SLEEPS 38 GUESTS IN 18 GUEST STATEROOM(S).

DOUBLE BEDS 6

TWIN BEDS 10

PULLMAN 2

SPECIFICATIONS	VALUE
Guests	38
Staterooms	18
# Of Crew	10
Length	170 Ft / 51.9 m
Beam	29.5 Ft / 9.01 m
Draft	13.1 Ft / 4 m
Builder	Custom
Built - Refit:	2019 - 2024
Cruising Speed	9 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

MAIN DECK:
3 Double cabins with double beds. Private bathroom with shower box and home-type toilet.
7 Convertible cabins (double or twin) with 2 single beds. Private bathroom with shower box and home-type toilet.

LOWER DECK:
2 Double cabins with double beds. Private bathroom with shower box and home-type toilet.
4 Convertible cabins (double or twin) with 2 single beds. Private bathroom with shower box and home-type toilet.
2 Triple cabins with double and single beds. Private bathroom with shower box and home-type toilet.

WATERSPORTS

Paddle Boards	3
Double Kayaks	Yes
Adult Water-skis	Yes
Jet Skis	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

CREW PROFILE

CAPTAIN – ANTE VUKOVIĆ

Professional Background:
Captain Ante is young and enthusiastic but very experienced. From the early age of six, he began sailing the Adriatic with his grandfather, hailing from a lineage long associated with boarding accommodations near Split. He pursued his maritime education in Split and spent summers working on tourist boats. In 2014, he purchased and captained the wooden boat 'Orkan' for five years before realizing a childhood dream in 2017 with the creation of his dream boat, 'Bellezza'.

Personal Interests:
Outside yachting, the captain loves participating in sports, particularly surfing and hiking. Additionally, he loves to travel and explore new destinations and cultures.

CHEF - MARIO PERAN

Professional Background:
Mario is innovative, creative, and fun to be around. Specializing in Mediterranean and Dalmatian cuisine, he has worked with some of the most famous Croatian chefs. Also recommended by Michelin. He loves to use his creativity and delight his guests with innovative dishes.

Personal Interests:
In his leisure time, Mario enjoys mountain biking and long walks. He also invests continuously in furthering his education and exploring new recipes and cooking techniques.

Signature Dish:
Lamb in Green: Lamb chops, parsley root cream, carbonated parsley root, hoisin sauce, and kale chips.

CHIEF STEWARDESS - BRUNA TREBOTIĆ

Professional Background:
As Chief Stewardess, Bruna is dedicated to ensuring a pleasant, luxurious, and unforgettable experience for all guests on board. With years of experience in the hospitality industry and somewhat less in the yachting industry, Bruna oversees internal operations with precision.

Personal Interests:
Bruna's warm and welcoming personality extends beyond her professional duties. Bruna strives to provide guests with the highest level of service, combining it with her professional skills and smile.

Service Philosophy:
Anticipating and exceeding quest expectations is my priority. I believe in creating an excellent atmosphere, ensuring with my team and our enthusiasm that every charter guest has a unique and unforgettable trip on the yacht Bellezza.

ADDITIONAL INFORMATION

SAMPLE MENU

Menus are customized to accommodate distinguished guests' unique preferences, dietary needs, and tastes.

STARTERS:

STAKE TATAR
(Balsamic vinegar pearls, toasted bread, grated butter)
TUNA TATAKI
(Soy sauce, pickled julienne zucchini, balsamic vinegar, Grana Padano cheese)
FUSI WITH SHRIMP AND TRUFFLES
(Toasted pine nuts, Grana Padano cheese flakes, ash of dehydrated olives)
PUMPKIN SOUP
(Toasted pumpkin seeds, flavored croutons with Mediterranean herbs, pumpkin oil)
TUNA TARTARE
(Balsamic vinegar pearls, poke sauce, lemon gel)
BEEF RISOTTO
(Cream of cottage cheese, leek oil)
BRUSCHETTA
(Cherry tomatoes, salty anchovies, pickled arugula)
BLACK CUTTLEFISH RISOTTO
(Pumpkin cream, tomato tartare)

*Fusi is a traditional pasta of the Istria region. The pasta dough is rolled into a thin sheet, cut into strips three to four centimeters wide, and placed over each other. The strips are then cut diagonally, producing diamond shapes. Two ends of each diamond are then folded over each other to meet in the middle and pinched together, making the fusi look like a bow

MAIN COURSES:

LAMB CUTLETS
(Hoisin sauce, cream of parsley root, glazed parsley root, kale chips)
WHITE FISH FILLET
(White wine, butter, and caper sauce, soft polenta, brunoise vegetables, dehydrated leek)
GRILLED SWORDFISH
(Cauliflower puree with toasted almond flakes, baby carrots)
SEA BREAM FILLET STEAMED
(Fish velouté, roasted cauliflower, dehydrated leek)
OCTOPUS 'ALA PEKA'*
(Potatoes, olives, white wine, tomatoes)
CHICKEN
(Stuffed with mozzarella and shrimp, butter rice, mushroom sauce)
TUNA 'PAŠTICADA'
(Dark vegetable sauce, gnocchi)
DALMATIAN DELICACY
(Stew of the daily catch of white fish, shrimp, and squid)

* The word 'peka' comes from 'peći,' which means to roast or bake. When one says peka in Croatia, one means a roast meal of either meat or seafood with potatoes and assorted veggies baked to perfection in fireplace embers under a bell-like dome (usually steel or cast iron).

DESSERTS:

LAVA CAKE
(Bourbon vanilla ice cream, wild berry coulis)
TIRAMISU
PANNA COTTA WITH STRAWBERRIES
CHEESECAKE
PEAR IN WINE
(Cinnamon, bourbon vanilla ice cream)
NUTELLA CHEESECAKE
SEMIFREDDO
(Caramelized almonds)
APRICOT CAKE