LOOMA

2023 β€’ 8 GUESTS β€’ 4 cabins

Specifications

Length: 66.8 ft.

Builder: Fountaine Pajot

Year: 2023

Terms: Plus Expenses

Beam: 32.28 ft.

Draft: 5.58 ft.

From $48,000 to $54,000 per week

See Price Details for premium holiday rates

Description

LOOMA sistership

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • King Cabins: 1
  • Queen Cabins: 3
  • Showers: 4
  • Electric Heads: 4
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Internet Access: Onboard WIFI
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • BBQ: Yes
  • Crew Smokes: Inq

Water Sports

  • Dinghy: Semi-rigid tender Highfield 5 meters with Yamaha
  • Dinghy Horsepower: 60
  • Wake Board: 2
  • Tube: No
  • Knee Board: Yes
  • Snorkel Gear: 8
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: No
  • Jetskis: No
  • Other Toys:

    Tender Highfield 4,20m 60 CV

    Water ski Bi & Mono for adult
    Water ski Bi & Mono for kid
    2 Paddle Boards
    2 Wakeboards (1 adult & 1 kid)
    1 Skurf
    1Kneeboard
    1 Electric surf SUBLUE NAVBOW
    1 two man kayak
    4 Sea-scooters SUBLUE NAVBOW
    1 Donut for 3
    Snorkeling equipment for 8 (6 adults & 3 kids)
    Fishing equipment
    GO pro HERO 11

    Aft inflattable platform
    Hydraulic passerelle

    TRX 5 Cross Training straps
    Yoga mattress

  • Water Skis: Kids (1)

Diving

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

  • Location Details: SUMMER 2026: CORSICA - SARDINIA WINTER 2026-2027: CARIBBEAN SEASON - LEEWARD - WINDWARD ISLANDS - home port TBA
  • Summer Base Port: CORSICA - SARDINIA
  • Summer Operating Area: W. Med -Riviera/Cors/Sard.
  • Winter Operating Area: Caribbean Leewards, Caribbean Windwards
  • Preferred Pickups: BONIFACIO
  • Turnaround: 48 HOURS Hours
  • Flag: MALTA

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Summer 2025 $40,000 $40,000 $40,000 $40,000 $40,000 $40,000 $40,000
Winter 2025 to 2026 $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000
Summer 2026 $40,000 $40,000 $40,000 $40,000 $40,000 $40,000 $40,000
Winter 2026 to 2027 $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000
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

CAPTAIN: Jocelyn GUILLE
French
Diploma: Captain 500 GT Sailing and Motor Yachts, Safety and Medical certificates, Open Waters PADI Diver
Languages: French, English, Italian, Spanish

With over 20 years of experience as a professional Captain on luxury yachts, either sailing and power, Jocelyn has managed many commercial charters in Mediterranean and Caribbean seas.
Jocelyn is an ocean lover with a total of 18 Atlantic crossings and 3 Pacific passages.
While focusing on safety of passengers, Jocelyn always ensures a very enjoyable time for the guests creating a great spirit on board.
Jocelyn with his positive and passionate personality will make your stay an extraordinary experience, sharing with you the most exclusive places he knows.
When he is not sailing, Jocelyn’s favorite sports are Kitesurfing, Windsurfing, racing regattas, mountain cycle bike and winter ski.

CHEF: Vincent MASETTO
French
STCW 95
Professional Chef’s License and Certificate
Languages : French, English

A lifelong culinary enthusiast, I began my journey with 3 years of hotel management school near Lyon before setting sail for Martinique.
After 20 years of experience in restaurants and bakeries across the island, I decided to merge my culinary expertise with my passion to sail for the past 7 years;

I have been showcasing my talent as Chef aboard vessels from luxury yachts to more intimate sailboats in Med and in the Caribbean as M/Y Upstream 92′, M/Y Yaul 40m, S/Y Nahema 4, S/Y Otoctone 80′ , S/Y InouΓ― 136′ or S/Y DYC 62′.

My strength, great adaptability and a unique culinary identity combining classic French techniques and exotic flavors, with a specialized expertise in haute pΓ’tisserie. I create fresh, vibrant menus inspired by Mediterranean and international cuisine, with a strong focus on seafood, refined presentation.
I can easily adapt my menus to guest’s preferences, special diets, and last-minute requests.

STEWARDESS: ZIZA BOETI
French
STCW Basic Safety Training – ENG1 Medical certificate
Languages: English, Italian

As a stewardess on board and a lifelong sailing enthusiast, I am fully dedicated to life at sea.
Having grown up and spent a great deal of time on boats, I have developed a solid and natural understanding of the marine environment.

As a recent design graduate, I also pay close attention to detail and aesthetics.
I enjoy being active and ensuring guests’ comfort with care and discretion to make their onboard experience as memorable as possible.
Dynamic, smiling and adaptable, I’m always ready to help, both on deck and below deck.

Sample Menu

Sample menu by Vincent MASETTO
BREAKFAST
Hot drinks (tea, coffee, chocolate) – Mixed of Fresh fruits and juices
Ham, cheese, yoghurt, cereal granola, Avocado toasts, Β 
Jam, honey, butter, French bread, bakeries, crΓͺpes
Eggs (scrambled, benedict and fried)
DAY 1
WELCOME CEREMONY
Welcome drinks
Sardinian speciality cheese and salami Antipasti Italian
DINNER
Tomato Mozzarella and pesto homemade
Tataki of tuna Wook vegetables and Thai Rice
Roasted pineapple coconut ice cream and passion fruits
DAY 2
LUNCH
Grilled zucchini and basil Tomato roasted
Beef rib morel sauce and fried potato
Apricots lime pie
DINNER
Greek salade
Shrimps curry rice sweet potato jumping
Vanilia cream burning
DAY 3
LUNCH
Ceviche of shrimps and avocado
Filet of seabass green beans and f salade
Mango pavlova
DINNER
Hot goats cheese with nuts and tomato tartare
Turbot filet fresh pasta tomato sauce
Tiramisu
DAY 6
LUNCH
Pokeball salmon with avocado, carrot, Adam, tomato and rice
Banana flamed and vanilla ice cream
DINNER
Maki and sushi mixed on buffet
Red fruit pie
DAY 4Β 
LUNCH
CΓ©sar salade
Tatin tarte
DINNER
Homemade ravioli White fresh cheese parmesan cream and truffle oil
Veal envoltini, black olive and mashed potato
Chocolate cake (hot)
DAY 5
LUNCH
Sea bass Cook in oven
Mach carrot, sweet pepper, eggplant grilled
Rawsberry cheesecake
DINNER
Mini pizza burrata and truffle
Lobsters with green vegetable, coconut and curry sauce butternut roasted
Chocolate mousse
DAY 7
LUNCH
Salmon tartare with Aragula, cucumber salade
Meringue strawberry whipped cream and ice cream (vacherin)
DINNER
Carpaccio of scallops lime olive oil and smoked salmon
Duck filet mango sauce gratin dauphinois Mach zucchini
Limon Meringue pie
DAY 8
Breakfast and Brunch full

Inquire About

Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
Age 13 or above
0
Children
Ages 2–12
0

Check All That Apply

YACHT INQUIRY

Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
Age 13 or above
0
Children
Ages 2–12
0

Check All That Apply

Scroll to Top

YACHT INQUIRY

Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
Age 13 or above
0
Children
Ages 2–12
0

Check All That Apply

Contact Us

Fill out the form below, and we will be in touch shortly.

or call us at 1 (407) 922-9696