Nautilus

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YACHT DESCRIPTION

SLEEPS 16 GUESTS IN 8 GUEST STATEROOM(S).

DOUBLE BEDS 8

SPECIFICATIONS	VALUE
Guests	16
Staterooms	8
# Of Crew	4
Length	104 Ft / 31.8 m
Beam	22.9 Ft / 7 m
Draft	9.8 Ft / 2.99 m
Builder	Custom
Built - Refit:	1998 - 2016
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

8 en-suite double bed cabins for max 16 guests.

WATERSPORTS

Dinghy	6m
Dinghy HP	115hp
Double Kayaks	Yes
Adult Water-skis	Yes
Wakeboards	Yes
Jet Skis	1
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
※※※※※※※※※※※※※
🏄‍♂️ FULL WATER TOYS LIST
※※※※※※※※※※※※※

🌊 2 X STAND UP PADDLE BOARDS ( SUP )
🌊 FISHING GEAR
🌊 2 X KAYAKS
🌊 2 X UNDERWATER SCOOTERS
🌊 10 X SNORKELS AND MASKS FOR GUESTS
🌊 INFLATABLE TOWABLES
🌊 ADULT WATER SKI
🌊 INFLATABLE CANOE
🌊 FLOATING MATS

‼ ALL OTHER WATER TOYS ARE AVAILABLE ON REQUEST INCLUDING EFOIL, SEABOB, JETSKI ETC.

CREW PROFILE

Roko Sković

Dejan Meslarević

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Captain: Ivica Rajčić

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Ivica is an exceptionally reliable captain with extensive global sailing experience.
Having cruised around the world on many long voyages, he has gained invaluable
knowledge in onboard operations, effective communication, and fluency in English.
Over the past years, Ivica has been serving as a captain on yachts, demonstrating
strong leadership skills and maritime expertise. His experience allows him to provide
guests with unforgettable cruising experiences along the Adriatic coast.

Ivica is very approachable and always strives to fulfil the needs and desires of guests,
ensuring a personalized and enjoyable journey for everyone. He holds all necessary
certifications and brevet licenses required for operating large yachts, guaranteeing
a high level of safety and professionalism throughout every trip.

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Chef: Dejan Meslarević

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Dejan is a highly skilled and experienced chef, with a specialization in preparing
exquisite Dalmatian cuisine. He started his culinary career in 1998 at high-end restaurant
"Alo, Alo" in Belgrade, and continued to expand his expertise over the years at renowned
establishments. Dejan is particularly passionate about delivering an unforgettable culinary
experience, allowing guests to taste authentic local products from the region. He worked
as the head chef at several prestigious restaurants, including "Mućke" and "Moda" in
Belgrade, and later at "Etna" and "Forca Mare," before transitioning to Dubrovnik and Hvar,
where he worked at "Zefirius," "Vintage," and "Vala" restaurants.

His dedication to Dalmatian flavours and attention to detail ensures that each meal is a
true reflection of the region’s rich culinary heritage, and he offers guests a taste of the
Adriatic like no other.

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Steward: Dimitrije Vuković

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Dimitrije Vuković is a dedicated professional with a strong background in hospitality and
resort management. He began his career in 2019 at the restaurant "Car," where he worked
as a waiter and manager. Dimitrije was responsible for organizing and coordinating staff
operations, maintaining a high level of service, managing inventory, and training a team of
waiters.

In 2024, he transitioned to "Panta Rei" restaurant, where he worked as a head waiter,
and where he continued to provide excellent service to guests. Dimitrije is skilled at
recommending specialties, maintaining cleanliness, and efficiently managing the cash
register and order/spending records. Known for his exceptional communication and
interpersonal skills, Dimitrije thrives in high-pressure environments and is adept at
problem-solving. He also has an excellent relationship with guests and is approachable
and helpful, ensuring an outstanding experience for all guests.

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Deckhand: Roko Skoko

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Roko is a passionate sailor and adventurer. He graduated from the Maritime School in
Split, and has dedicated his life to exploring the seas and sharing local knowledge with
others. With a love for the sea, hiking, cycling, football, skiing, padel, and painting, Roko
is a well-rounded guide. He enjoys discovering new places and cultures and has travelled
to over 25 countries.

Roko has amassed five years of experience as a skipper. His deep knowledge of the area
ensures that each guest will have a unique and unforgettable experience. Always eager
to learn and try new things, Roko is committed to providing exceptional service and
creating lasting memories for every guest.

YACHT DESCRIPTION
Why Gulet NAUTILUS is the Best Vessel for a Large Group of 16 in the Adriatic? For a large group of 16 people, Gulet NAUTILUS is not just a good choice—it is one of the very few yachts in the Adriatic that is perfectly structured to handle this many guests comfortably, affordably, and cohesively. The superiority of NAUTILUS rests on three key elements: Ideal Layout, Gulet Experience, and Affordable Luxury. • The Ideal Layout: 8 Cabins for 16 Guests. The single biggest logistical challenge for a group of 16 is accommodation. The NAUTILUS Advantage: NAUTILUS offers 8 dedicated double cabins, each with its own private, en-suite bathroom (with a home-style toilet and shower box).The Result: Every couple or pair of guests has their own private space with equal standing. There is no need for awkward discussions about who gets the Master Suite, or who has to sleep on a pull-out sofa or in a twin cabin. This equality is crucial for group harmony on a long trip. • Maximum Socialization & Space. The Gulet design, which is wide and spacious, is inherently better suited for large groups who want to socialize together, especially in a region like Croatia where the experience is focused on sun and sea. • The Deck: At 31 meters (101ft) long and 7 meters wide, the deck space is vast. It features: Alfresco Dining: A huge aft deck table that comfortably seats all 16 guests together for shaded breakfast and lunch (the heart of the gulet experience) • Foredeck Sunbathing: Ample sun mattresses and cushions on the foredeck mean the entire group can relax and sunbathe simultaneously without fighting for space. • Jacuzzi: The on-deck Jacuzzi is a premium feature, particularly rare on gulets of this size, offering a central, luxurious gathering spot. • The Vibe: The gulet style prioritizes communal outdoor living, which is exactly what a large group needs. It fosters a relaxed, shared experience • Value Proposition: Gulet vs. Motor Yacht. Booking a motor yacht for 16 people would require booking a vessel well over 45 meters, often costing four to five times the price due to much higher fuel costs and charter rates. • Fixed Food & Beverage Costs: Gulets operate on a Half Board (breakfast/lunch) or Full Board mandatory meal plan, often with an optional All-Inclusive Drinks Package. This is a huge budget advantage for a large group. The Benefit: You know your food and beverage costs upfront, eliminating the worry of huge, variable bills (APA) typically associated with motor yachts. Crew Stability: NAUTILUS runs with a highly professional crew of 4, including a Captain, Chef, Deckhand and Steward, who are experienced in managing large groups and delivering high-quality, local cuisine daily. • Included Toys: The yacht comes equipped with water toys like kayaks, paddleboards, water skis, and wakeboards (usage of motorized toys is often extra, but the equipment is ready).

ADDITIONAL INFORMATION

SAMPLE MENU

🔆 Buffet breakfast 🔆

Omelette, Scrambled eggs, Hard boiled eggs

Several types of bread and pastries

Croissants

Pancakes

Several types of cheese

Cream cheese

Several types of marmalade

Nutella

Several types of yogurt

Oat flakes and Muesli

Ham, Prosciutto, sausages, hot dog, salami

Fruit platter

Honey

🔆 Appetizers 🔆

Bruschetta with pesto, prawns, cheese and cherry tomatoes

Vegetable soup

Fish soup

Adriatic Tuna pate

Prawn pate

Prawn risotto

Zucchini risotto

Spaghetti with seafood

Seafood risotto

Homemade pasta with truffles and prosciutto

🔆 Main courses 🔆

Dalmatian traditional food (pašticada) with homemade gnocchi

Tuna steak with side dish

Salmon with grilled vegetables

Swordfish steak with the seasonal vegetables

Grilled meat with the greens and potatoes

Grilled fish with blitva and potatoes

Black cuttlefish risotto

Lasagna

Ramsteak in sauce and mashed potatoes

Dalmatian traditional food - stuffed peppers with meat and mashed potatoes

Roasted meat with vegetables

Chicken/Turkey in sauce with a selection of greens

Baked octopus with vegetables

🔆 Desserts 🔆

Home made Tiramisu

Cheesecake

Panna cotta

Pancakes with Ice cream

Lemon tart

Chocolate cake

Souffle with ice cream

Apple pie

Cherry pie

*the chef will create a menu for the guests depending on the available ingredients at the market that day

PRICING DETAILS
Nautilus INQUIRE

Pricing

From: 21,238 per week
To: 27,950 per week

Pricing Details

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** 20% AGENCY COMMISSION OFFERED TO ALL AGENTS **
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2026 CHARTER FEE:

01.04 - 30.05 21,238 Euro plus 13% VAT
30.05 - 13.06 23,894 Euro plus 13% VAT
13.06 - 27.06 25,664 Euro plus 13% VAT
27.06 - 29.08 27,950 Euro plus 13% VAT
29.08 - 12.09 25,664 Euro plus 13% VAT
12.09 - 26.09 23,894 Euro plus 13% VAT
26.09 - 31.10 21,238 Euro plus 13% VAT

1. CHARTER FEE Includes: Shipboard accommodation, permits, insurance, all equipment on board, tender with outboard engine, linens and towels, fuel for main engine, 4 h of navigation per day, yacht cleaning, sojourn taxes, gasoline for tender, diesel for generator (12h/day AC), Internet connection.

2. FOOD OPTIONS
Half board: 550 € per person/week (breakfast, lunch OR dinner)
Full board: 850 € per person/week (breakfast, lunch and dinner)

3. BEVERAGE OPTIONS
A) Beverages on yacht bar only - by bar price list, in this option clients are not allowed to bring their own beverages on board.
B) - All inclusive domestic package - includes Croatian wines, beers, spirits, soft drinks, natural and mineral water, coffee, tea, juices - 350 Euro per person per week
- All inclusive dom. non alcoholic package - 190 Euro per person per week
All Inclusive drinks package: 450 Euro per person per week (Croatian quality wines Rose, Red, White, Croatian Lager beer, water, carbonated drinks, juices, Gin Sapphire Bombay, Jameson Whiskey or Johnnie Walker Red Label, Absolut Vodka, Tequila J. Cuervo)
C) Beverages completely supplied by clients - cost service of beverages: 1,500 Euro per week

EXTRA COSTS
- Port and marina fees (between 1,200 to 2,000 Euro per week depending on the route)
- Delivery Fee for embarkation / disembarkation in any other port except base port, charged only if empty leg
is caused 1,500 Euro
- Watersports which require dinghy: 100 € per hour

Above mentioned prices DO NOT INCLUDE: Transfers to or from the yacht/hotel/airport, shore excursions, adverse activities (scuba diving, big game fishing, rafting…), national park and park of nature entrances, guided tours, gratuities / tips for the crew

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