Yacht Description
Pool meets swim platform. ANETTA is a 40m (131ft) motor sailer built in 2023, and she’s set up for guests who want maximum water time without the tender shuffle. The main-deck aft seawater pool links straight to a large swim platform, so getting in and out of the sea is quick. And very hard to resist.
Sundeck, properly used. Head up to the sundeck for the glass-bottom jacuzzi (it throws natural light down into the dining room), then migrate to the bar when the group inevitably “just has one.” Later, the open-air cinema and projector take over for low-effort nights onboard.
Toys for all ages. ANETTA carries a custom waterslide plus a serious spread of gear: 2 Seabobs, 2 eFoils, a Sea-Doo jet ski, a Lampuga AIR electric surfboard, wakeboard, adult and children’s waterskis, SUP boards, towables, snorkelling equipment, floating mats, and a 6.5m tender with a 150hp outboard. Nobody is getting bored.
Easy sleeping plan. She sleeps 12 guests in 6 ensuite cabins: 1 full-beam master, 1 VIP, 2 doubles, and 2 convertible cabins that can be set as doubles or twins. Air conditioning and Wi‑Fi are onboard, with satellite TV (and Netflix noted) in the salon and all cabins.
Broker Review
Onboard visit
Past guests sum up ANETTA best:
"The Anetta yacht was awesome, and the crew was unbelievable. All the ports were perfect. We ate most of our meals on board, and everyone in our group was very satisfied despite different diets. Everything was perfect — 10 out of 10 on everything."
Chris de Kock
Charter Broker, Sales Broker, Active CYBA Member
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Specifications
- Length overall
- 131.2ft / 40
- Beam
- 8.3m
- Draft
- 3.2m
- Builder
- Custom
- Year built
- 2023
- Type
- Sailing Yacht
- Cruising speed
- 9 knots
- Top speed
- 11 knots
- Fuel
- Cruising 150 Litres/Hr / Max 200 Litres/Hr / Eco 150 Litres/Hr (Litres/Hr)
- Consumption
- 150 Litres/Hr
- Guests
- 12
- Cabins
- 6
Charter Price
From €81,000 to €99,000 per week, plus APA.
Plus Expenses arrangement — boat and crew only, without tip.
All prices generated as a guide. Availability subject to confirmation. Gratuity discretionary, typically 5%–25% of the base price.
Variable expenses — fuel, food, marina fees — are deducted from an Advance Provisioning Allowance (APA), an additional deposit added to the charter price. The remainder is returned after charter.
- Total guests
- 12
- Total cabins
- 6
- King cabins
- 4
- Queen cabins
- 2
- Double cabins
- 4
- Twin cabins
- 2
- A/C
- Yes
6 staterooms for 12 guests.
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Full-beam Master Cabin | King (180 x 200 cm) | Private en-suite; includes full bathtub | Full |
| VIP Cabin | King (180 x 200 cm) | Private en-suite bathroom | Full |
| Double Cabin (Aft) 1 | King (180 x 200 cm) | Private en-suite bathroom | Full |
| Double Cabin (Aft) 2 | King (180 x 200 cm) | Private en-suite bathroom | Full |
| Convertible Cabin 1 | Queen (160 x 200 cm) or 2 x single twin beds | Private en-suite bathroom | Full |
| Convertible Cabin 2 | Queen (160 x 200 cm) or 2 x single twin beds | Private en-suite bathroom | Full |
- Nationality
- Croatian
As your main point of contact, Marino keeps service on pace and coordinates closely with the captain so plans and preferences are followed. His background in restaurant service and bartending helps keep meal and drink timing smooth.
- Croatian nationality
- Previous roles include assistant waiter, bartender, restaurant manager, and head waiter
- Fluent in Croatian, English, and German
Frane focuses on getting guests on and off the water fast, helping run the toy setup and day-to-day deck activities. He also shares local knowledge for exploring coves and island spots along the Croatian coast.
- Croatian nationality
- Deckhand
Davor supports the galley with accurate prep and plating so meals arrive on time and to guest preferences. His focus is Mediterranean and international dishes with consistent presentation.
- Croatian nationality
- 6 years experience as a sous chef
- Specializes in Mediterranean and international cuisine
Gojko helps keep deck operations calm and organized, supporting guest movements and day activities. With multiple languages, he can communicate clearly with guests during onboard routines.
- Croatian nationality
- Fluent in Croatian, English, and Italian
Amina applies luxury-hotel standards to cabin care and table service, keeping the interior running to a clear routine. Her yachting background as head waiter and bartender supports efficient meal and bar service.
- Montenegrin nationality
- Degree in Hospitality Management; luxury hotel background including a supervisory role at Hilton
- 2 years on private and charter yachts as head waiter and bartender
- Certifications: STCW1, ENG1, Marine Fire Fighting, Security Duties Awareness, Silver Dining, Super Yacht Stew
Melita supports the interior service flow so cabins and guest areas stay ready throughout the day. Her prior yacht roles help keep turnarounds and setup consistent.
- Croatian nationality
- Yacht experience from solo stewardess to chief stewardess
Ante builds menus around Dalmatian and Mediterranean flavors with fine-dining technique, and adapts dishes to special requests. He focuses on fresh ingredients and consistent presentation.
- Croatian nationality
- Educated in tourism and catering
- Cuisine focus: traditional Dalmatian and Mediterranean with fine-dining techniques
Spiro runs the itinerary with a focus on safe cruising and clear communication, drawing on experience captaining vessels from 25m to 55m. As owner-captain, he is closely involved in daily planning around the Croatian coast.
- Croatian nationality
- Captain and owner of the 40m motor sailer Anetta
- Two Masters degrees from the Maritime Faculty at the University of Split
- Worked as captain on ships from 25m to 55m and on passenger cruise ships
- BBQ
- Yes
- Internet
- Yes
| Toy | description |
|---|---|
| Seabob | 2 Seabobs for underwater propulsion. |
| eFoil | 2 eFoils (electric hydrofoil boards). |
| SeaDoo GTX 170 Jet Ski | 1 SeaDoo GTX 170 Jet Ski with a jet ski platform dock. |
| Lampuga AIR electric surfboard | 1 Lampuga AIR electric surfboard. |
| Jet Surf | Jet Surf board. |
| Waterslide | 1 custom waterslide. |
| Towable tube | Towable tube. |
| JOBE towable | 1 JOBE towable for two persons. |
| Towable platform | 1 Towable Platform 4.10 Premium teak. |
| Stand-up paddleboards | 4 SUP boards. |
| Wakeboard | 1 wakeboard. |
| Water skis | 1 adult waterski and 1 children waterski. |
| Snorkeling gear | Snorkelling equipment (various sizes). |
| Floating mats | Floating mats. |
| Tender | 6.5m rigid inflatable boat with a 150hp outboard engine. |
Breakfast items are not specified in the provided 7-day menu.
Day 1
- Bouillabaisse – clams, mussels, and shrimp
- Sea Bass Fillet – baby spinach with cauliflower cream
Day 2
- Burrata Caprese – grilled peaches, cherry tomatoes, and herb oil
- Beef Tenderloin – potatoes, asparagus, and hollandaise sauce
Day 3
- Shrimp Carpaccio – lemon zest, toasted sesame, fresh radishes, and capers
- Tuna Steak – sesame crusted, carrot puree, and potatoes
Day 4
- Green Gazpacho – cucumber, avocado, green bell peppers, and Greek yogurt
- Grilled Octopus – flavored rice, cherry tomatoes, and olive tapenade
Day 5
- Beef Carpaccio – parmesan cream, pickled radishes, micro herbs
- Stuffed Chicken – cream cheese and chives rolled in bacon, fondant potato, morel mushrooms
Day 6
- Mushroom Croquettes – champignon mushrooms, chanterelles, porcini, panko
- Beef Wellington – fondant potatoes, chanterelle bearnaise
Day 7
- Pan-Fried Scallops – herb oil, zucchini, crispy bacon
- White Fish – oven-baked fish, fried vegetables
Day 1
- Beef Tartare – toast and herb butter
- Rack of Lamb – grilled corn, hummus, and lamb lettuce
Day 2
- Fresh Adriatic Oysters – lemon, balsamic vinegar, and enoki mushrooms
- Teriyaki Infused Salmon Fillet – couscous, fennel salad, pickled onion
Day 3
- Cucumber Salad – blue cheese mousse, herb oil, dried tomatoes, pine nuts
- Duck Breast – sous vide duck, sweet potato puree, baby carrots, polenta cake
Day 4
- Vitello Tonnato – veal with tuna mayo, radishes, confit tomatoes, herb oil
- Ossobuco – lamb shank, risotto Milanese
Day 5
- Octopus Salad – cherry tomatoes, shallots, capers, potato cream
- Cuttlefish Risotto – cuttlefish ink, arborio rice, grilled squid
Day 6
- Tuna Tataki – sesame oil, mango salsa, micro herbs
- White Fish Fillet – grilled fresh fish, beluga lentils, zucchini
Day 7
- Salad Buffet – variety of fresh salads
- BBQ Night – steaks, fish, shrimp
Day 1
- Mille Feuille – fresh raspberries
- Chocolate Lava Cake – vanilla ice cream
Day 2
- Panna Cotta – strawberries, strawberry sauce, crispy dried strawberries
- Chocolate and Salted Caramel Tart
Day 3
- Tiramisu
- Almond Semifreddo
Day 4
- Poached Pears – red wine, cloves, cinnamon, dark chocolate
- Crème Brûlée – vanilla with fresh berries
Day 5
- Apple Pie – pistachio ice cream, pumpkin oil
- Lemon Sorbet – citrus dessert
Day 6
- Paris Brest – hazelnut and white chocolate cream
- Blueberry Panna Cotta – blueberry cream, fresh blueberries
Day 7
- Pistachio San Sebastian Cheesecake
- Crème Caramel
Snacks are not specified in the provided 7-day menu.
Chef’s Style & Influences
Mediterranean seafood and Italian classics, with French desserts and occasional Asian-style teriyaki and sesame.
Onboard Entertainment
Entertainment system (controls A/C, curtains, lights, TV and music), Netflix, Outdoor Cinema, Outdoor film projector on the sundeck, Sonus sound system
Registry & Permits
- Turnaround
- 24h
Charter Reviews
The entire crew was incredibly professional and very engaging. I never like to call out a specific individual(s) in a team setting because different roles provide different exposure to the end client. Everyone exceeded our expectations with regards to their roles. That said, Marino (the steward) was nothing short of spectacular. He was attentive, proactive, engaging and an absolute pleasure to engage with. Everyone in our family felt like we had known him for years. He is truly an exception ambassador for the Anetta brand. Additionally, Amina (the stewardess) was truly exceptional as well. The ironic part is that they work so well together yet I believe this was the first time they sailed together. The Anetta has a truly spectacular client-facing team in Marino and Amina.
We have chartered a number of yachts in the past and Spiro is far and away the best, most engage captain we’ve experience. He walked us through every aspect of our trip, educated us on the islands, made terrific recommendations and was a real pleasure to get to know. We felt like we were in very trusted hands with him at the wheel. Great guy!
Goran, the chef, was nothing short of a magician. His variety and creativity of dishes could rival some of the best restaurants in world. We left it up to him to create whatever he wanted to on a daily basis and every day was truly a culinary adventure that exceeded any preconceived expectations. He ended up being a last minute replacement and yet he came prepared to blow our minds and he did. We are coming back next year to the Anetta and we REALLY hope that he is the chef next year. Im not sure you will be able to find and more creative and engaging chef. Also, is personality is spectacular. My entire family truly enjoyed getting to know him and feel blessed to have had him as our chef.
The Anetta is magnificent! Great indoor spaces, wonderful rooms, incredible outdoor spaces. Wonderful toys. Incredibly beautiful hot tub. There is nothing I would change about this yacht or its design. The interior decorations are perfect. Even loved the personally crafted pottery created by one of Spiro’s sisters.
We would like to thank Spiro and the team for such a memorable week/vacation. We cannot wait to return next year!
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