Eating outside is the reason most people charter in the Mediterranean, and three hundred and nine yachts in our fleet are set up to do it properly. This is the largest single feature group on the site, running from twenty four metres to the hundred and twenty six metre Octopus, with a median length of forty seven metres.
Al fresco dining means something specific on a yacht. It means a shaded aft deck table that seats everyone without a second sitting, a sun deck bar within reach of the galley, and a crew who can serve a plated dinner at anchor in a light swell. Two hundred and sixty five of these yachts are motor and forty two are sailing. Cabin counts cluster at five and six, and a hundred and sixty one take the full twelve guests. Benetti leads with thirty one yachts, then Feadship with twenty three and Amels with thirteen.
Rates start near eighteen thousand five hundred euros a week and reach three million, with the median at a hundred and eighty thousand. Add an advance provisioning allowance of roughly thirty percent, which is where the food and wine budget actually sits. Tell your broker how you like to eat and the chef will provision to it.
The setting matters as much as the table. Long lunches off Formentera, dinner at anchor below Positano, breakfast in a Greek bay before the day boats arrive. Send us your dates and we will match the yacht to the way you want to eat.
