Nostra Vita

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

KING BEDS 2

QUEEN BEDS 2

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	4
Length	104 Ft / 31.8 m
Beam	22.9 Ft / 7 m
Draft	6.5 Ft / 1.99 m
Builder	Custom
Built - Refit:	2006 - 2025
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

No accommodation information available.

WATERSPORTS

Dinghy	Yes
Dinghy HP	70hp
Paddle Boards	Yes
Single Kayaks	Yes
Adult Water-skis	Yes
Kids Water-skis	Yes
Snorkeling gear	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

CREW PROFILE

Ivor Topić

Ivona Ninković

Matija Gaži

CAPTAIN: IVOR TOPIĆ

Born in the capital, Ivor is a young Captain with an impressive sailing career having sailed over 9,000NM. He was 16 wen he got his first sailing certificate and became a sailing instructor at the age of 19. He has his own boat and still teaches people to sail when not helming the Nostra Vita. He joined Nostra Vita last summer and having impressed with his boat command and approach to the guests, the owners have now employed Ivor on a permanent basis. Ivor speaks Croatian and English. He is a graduate of the University of Rijeka with a degree in Tourism and Hospitality Management.

CHEF: MILORAD RADOVIĆ

Milorad Radović is a highly experienced Executive Chef from Belgrade with over 20 years of professional culinary experience. He has started his career in various hotels and his recent project has been the restaurant Plato in Belgrade, one of the most popular restaurants in the country when he commanded a Head Chef position. Milorad describes his job as 'Culinary art' and sees it beyond body nourishment. He has a keen interest in understanding the local cultures and habits that he incorporates into the menus he develops.

DECKHAND: MATIJA GAŽI

In Croatia, the name Matija takes a male or a female version. Most female names are in Dalmatia whereas the male version of Matija are in the north of the country. Born on the Christmas Day, Matija holds a university degree of aircraft engineering, however his passion for sailing and diving took him away from the air transportation industry. He is the happiest when sailing and surrounded by people, he has great communications skills and a very likable personality. Matija speaks Croatian and English.

HOSTESS: IVONA NINKOVIĆ

Ivona Ninković is a dedicated and service-driven hospitality professional with a strong background in guest relations, food and beverage service, and onboard yacht hospitality. Educated as a Hospitality and Tourism Technician at the Hotelijersko-turistička škola in Zagreb, she has gained comprehensive training across all core areas of hotel operations, including food and beverage service, housekeeping, front desk reception, and travel services. Her vocational studies combined both theoretical knowledge and extensive practical training, with hands-on experience at respected establishments such as Hotel Westin Zagreb and Swanky Mint Hostel.

Ivona’s professional journey reflects her versatility and natural ability to connect with guests. She has worked in a variety of dynamic hospitality environments, including Kaptol Boutique Cinema Bar within Cinestar Hrvatska, where she delivered polished service during luxury events and movie premieres, and at Crni Mačak Caffe Bar, known for its vibrant social atmosphere, cocktails, and specialty coffee. At Cat Caffe in Zagreb, she combined attentive guest service with responsible daily care of resident animals, demonstrating her reliability, organisational skills, and commitment to maintaining high standards of hygiene and comfort.

Most notably, Ivona has seasonal experience as a stewardess and bartender aboard yachts and catamarans, including Lagoon 52F, Lagoon 51F, Salona 40, Hanse 588, and Azimut 26 Grande. In these high-end onboard settings, she provided exceptional hospitality, managed bar service, and ensured guests enjoyed a seamless and memorable experience at sea. Communicative, adaptable, and fluent in Croatian and English, with knowledge of German, Ivona thrives in fast-paced environments and brings warmth, professionalism, and a strong team spirit to every charter.

YACHT DESCRIPTION
************************************************************************************************************************************************************************* 🔶🔸 THE LEGENDARY NOSTRA VITA, TRADITIONALLY VIEWED AS THE CRÈME DE LA CRÈME OF CROATIAN HIGH-END GULETS 🔸🔶 ************************************************************************************************************************************************************************* ◆◆🔷◆◆ PAST GUESTS INCLUDE MANY NOTABLE VIPS INCLUDING FAMOUS SONGSTRESSES AND HOLYWOOD ACTORS ◆◆🔷◆◆ BUILT IN BEAUTFIFUL RICH MAHOGANY THROUGHOUT AND FEATURING TWO LUXURIOUS MASTER STATEROOMS, YOU CAN SEE THE DIFFERENCE FOR YOURSELF ◆◆🔷◆◆ **YACHT UNDER NEW MANAGEMENT** ◆◆🔷◆◆ EXTENSIVE WINTER REFIT: NOSTRA VITA HAS UNDERGONE A FULL PROGRAM OF MAINTENANCE AND REFURB THIS WINTER OFF-SEASON ◆◆🔷◆◆ BRAND NEW TEAK DECKS AND BULWARKS ◆◆🔷◆◆ RE-PAINTED, SANDED AND POLISHED THROUGHOUT ◆◆🔷◆◆ REPLACEMENT SOFT-FURNISHINGS AND UPHOLSTERY THROUGHOUT ◆◆🔷◆◆ MARINE-GRADE REAR AFT-DECK PERMANENT HARD TOP OFFERING SHADE ◆◆🔷◆◆ GLARE REDUCING TINITED SALOON WINDOWS ADDED ◆◆🔷◆◆ FULL HULL SEAL, ANTIFOUL AND REPAINT FOR THE NEW SEASON ◆◆🔷◆◆ ON RELEASE FROM THE SHIPYARD SHE WILL ONCE MORE BE THE RESPLENDENT BELLE OF THE BALL.

ADDITIONAL INFORMATION

No extra accommodation information available.

SAMPLE MENU

BREAKFAST:

Everyday a breakfast buffet will be made consisting of 3 different types of eggs (poached, omlette, boiled, sunny side up etc.)
charcutier board with local Croatian cured meats and cheeses.
Granola with milk, yogurt,
fresh fruit platter.

Appetizers:

Salmon Gravlax,
Tartare (beef, tuna, salmon),
Carpaccio ( smoked fish, octopus, beef),
Deviled Eggs with cheese bread
Caramelized onion and cream cheese bites
Homemade mushroom soup
Homemade bread with compound butter, and small bites
Salmon Rillettes
Roasted vegetable dip with homemade focaccia
Octopus salad

Main:

Steak (ribeye, NY strip, filet mignon) with vegetable and bordelaise sauce
Salt baked fish with swiss chard
Octopus under the bell
Veal sauce with homemade pasta
Pork loin in a mushroom sauce with stuffed peppers
Veal under the bell
Scallops with a butter sauce with fresh vegetables
Black risotto
Stuffed calamari with a potato salad

Desserts:

Crepes with an orange juice reduction
Cheesecake
Zagroski Strukli
Apple pie
Tiramisu
Greek yogurt fruit tart
Apple Crumble
Creme Brule