Andiamo Tutti

2023 • 6 GUESTS • 3 cabins

Specifications

Length: 50 ft.

Builder: Leopard

Year: 2023

Beam: 26.5 ft.

Draft: 5.3 ft.

From $27,500 to $30,000 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 6
  • Total Cabins: 3
  • Queen Cabins: 3
  • Showers: 3
  • Heads: 3
  • Electric Heads: 3
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: 6 years old
  • Internet Access: Onboard WIFI
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: No
  • Special Diets: Yes
  • Kosher: Inq
  • # Dine In: 6
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: On deck in designated area onl

Water Sports

  • Dinghy: Highfield
  • Dinghy Horsepower: 40HP
  • Dinghy Pax: 7
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: Yes
  • Stand Up Paddle Boards: 2
  • Floating Mats: No
  • Jetskis: No
  • 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
    (PRIOR EXPERIENCE REQUIRED)
    ⦿ Wingfoil:
    Wing 5 mts + Board 70L + Foil 1000cm2 (Advance level equipment – PRIOR EXPERIENCE REQUIRED)
    ⦿ Efoil: No experience required.

    **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.

  • Water Skis: Kids (0)

Diving

  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: Based in the BVI (Village Cay). She will be available for charters located in the Windward islands between August 7 to September 9, 2024 Relocation Fees SXM relocation fee: $2,000 round trip. Inquire for alternative relocation fees. SXM pick up and drop off port: Fort Louis Marina - pls inquire
  • Summer Base Port: Virgin Islands/Windward/Leewards
  • Summer Operating Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
  • Preferred Pickups: BVI: Village Cay
  • Other Pickups: St Martin: Fort Louis Marina -
  • Turnaround: 48hrs preferred/24hrs inquire Hours
  • Flag: BVI

rates & availability

SEASON PASSENGERS
2 3 4 5 6
Winter 2025 to 2026 $27,500 $27,500 $28,000 $29,000 $30,000
Summer 2026 $27,500 $27,500 $28,000 $29,000 $30,000
Winter 2026 to 2027 $27,500 $27,500 $28,000 $29,000 $30,000
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

the crew

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!

Sample Menu

BREAKFAST
Fresh fruit platter, fruit juice, tea and coffeeare all served with breakfast every day
Avocado Smashed Toast: Toasted bread with smashed avocado, cherry tomatoes, fetacheese, and a poached egg on top
Eggs Benedict: Hollandaise sauce and crispy bacon on toasted Englishmuffins
Huevos Rancheros: Corn tortillas topped with black beans, fried eggs, tomatosalsa 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, avocadoand home-made tomato salsa
Fruit Poke Bowl: Fresh fruit such as pineapple, mango, strawberries andkiwi, 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 andspicy salsa
Mediterranean Quinoa Salad: Quinoa with cucumber, tomato, olives, feta cheesewith 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 Caesardressing and croutons
Salmon Teriyaki Bowl: Grilled salmon with teriyaki glaze, jasmine rice and steamedbroccoli
Vegan Hummus Wrap: flat bread filled with hummus, spinach, tomato, cucumber andgrated carrot
APPETIZERS
Shrimp Tostadas: Grilled shrimp with guacamole, shredded cabbage andcilantro 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 atouch 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 withwhite rice
Mushroom Risotto: Creamy risotto with sautéed mushrooms and parmesancheese
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 cherrytomatoes
Paella: With shellfish and saffron
Gnocchi with Pesto Sauce: Perfectly cooked gnocchi with a fresh pesto sauce andtoasted 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-soakedladyfingers 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 amedley of strawberries and blueberries
Vanilla Panna Cotta: Smooth vanilla panna cotta accompanied by macerated redberries
COCKTAILS
Mango Margarita: Tequila, orange liqueur, mango puree and lime juice, servedwith 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 highballglass with ice and an orange slice.
Rum Punch: White Rum, Dark Rum, pineapple juice, orance juice, lemonjuice, 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 VirginIslands. Dark Rum, coconut cream, orange juice, pineapplejuice
 

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