Rara Avis was one of the smaller luxury motorsailers we saw at the show, but that does not mean she is compromised on luxury. – I would call her a classy gentlemen’s yacht.
The name Rara Avis means “rare bird,” and this theme is subtly carried throughout the yacht with photographs of birds around the cabins—a nice little touch that adds a bit of character.
But what really caught our attention were some of the more unique, funky features, like the moss wall in the main saloon. Yes, you read that right—a living moss wall!
We were also impressed with the main saloon. This is where the gentlemen’s theme really shone through– With features such as a display cabinet exhibiting a model of a beautiful wooden gentleman’s speedboat and, just above it, a hanging cigar cabinet—ready for a whiskey/cigar session on the back deck.
Rara Avis Yacht Description
Introduced by DMA Yachting, the breathtaking charter yacht Rara Avis is a 108 ft sailboat featuring a jetski and a hot tub. The highlights of Rara Avis are her elegant profile and alfresco dining areas. Rara Avis spends the summer and winter season in Croatia. She was delivered by a custom yachtbuilder in 2018. The ingenious yacht layout features 6 large cabins and comfortably accommodates a maximum of 12 guests.
Rara Avis is classified primarily as a sailboat.
The sailboat features Generators: 2x Yanmar, 35 KW Engine: 2 x 400 HP Cummins engines and a generator.
Accommodation
- Master cabin: double bed (200*200 cm), 40 square meters.- Vip cabin: double bed (200*200 cm), 22 square meters.
- 2 Double Cabins: double bed (190*200 cm), 15 square meters.
- 2 Twin Cabins (convertible to Double Cabin): twin bed (2 x 95*200 cm), 16 square meters
Captain Only
01. 05. 2026. - 25. 06. 2026. 25. 08. 2026. - 07. 10. 2026. 65 000 € + 13 % VAT + 35 % APA 26. 06. 2026. - 24.08. 2026. 69 000 € + 13 % VAT + 35 % APA Rara Avis has a 2 4 - hour turnaroundWhat is the cabin arrangement of Rara Avis?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin | Double bed (200 × 200 cm) | Private en-suite bathroom with shower box and home toilet | Full AC |
| VIP Cabin | Double bed (200 × 200 cm) | Private en-suite bathroom with shower box and home toilet | Full AC |
| Double Cabin 1 | Double bed (190 × 200 cm) | Private en-suite bathroom with shower box and home toilet | Full AC |
| Double Cabin 2 | Double bed (190 × 200 cm) | Private en-suite bathroom with shower box and home toilet | Full AC |
| Twin Cabin 1 (convertible to double) | 2 × single beds (95 × 200 cm) convertible to double | Shared bathroom with sink, toilet and shower | Full AC |
| Twin Cabin 2 (convertible to double) | 2 × single beds (95 × 200 cm) convertible to double | Shared bathroom with sink, toilet and shower | Full AC |
Rara Avis
-
Weekly price: €65,000 - €69,000
Low Season | High Season
- Length: 108'
- # of Guests: 12
- # of Cabins: 6
- # of Crew: 6
- Builder: Custom Built Aluminum Cutter
- Consumption: 150 Litres/Hr
- Cruising Speed: 9 knots
- Max. Speed: 12 knots
- Built Year: 2018
- Turnaround: yes
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Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a sailboat like Rara Avis, the expected APA is 15% to 30% of the charter price (€9,750 - €19,500), making the charter cost €74,750 to €84,500. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
Rara Avis Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 13%%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 130,000EUR to 138,000EUR | 26,000EUR to 41,400EUR | 156,000EUR to 179,400EUR | Discounts outside the main season are common. | ||
| 7 day charter | 65,000EUR to 69,000EUR | 13,000EUR to 20,700EUR | 78,000EUR to 89,700EUR | Standard charter rate, base for all calculations. | ||
| 3 day charter | 32,500EUR to 34,500EUR | 6,500EUR to 10,350EUR | 39,000EUR to 44,850EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 65,000EUR / 6 * 3 days = 32,500EUR |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: EUR65,000
High season rate: EUR69,000
Included in price:
Accommodation on the yacht
6 crew members
Wages and food for the crew
Yacht insurance
Service on board
Complete linen and towels
Use of water sports equipment
Fuel for 24 hours/day of generator use
Sojourn taxes
Yacht cleaning
Wi-Fi
Extra payments:
APA (Advance Provisioning Allowance): 35% of charter fee paid with the balance for covering running costs during the charter: Fuel approx. 3000 €/week (depend on fuel consumption) is also charged from the APA. port and marina fees, sea doo and tender operated watersports, national park entrances, custom fees and charter licenses if chartered outside of Croatia, food and drinks options, and anything else that guests might need while on charter. A strict set of accounts is held by the captain throughout the charter and any funds not spent are refunded to the client in full.
A strict set of accounts is held by the captain throughout the charter and any funds not spent are refunded to the client in full. APA to be paid in cash on board or as a wire transfer with the last payment to a shipping agent’s account. If APA is to be paid as a wire transfer, commission of 1.5% for the shipping agent will be deducted from the APA.
VAT: 13% from the charter price
Included in price:
Accommodation on the yacht
6 crew members
Wages and food for the crew
Yacht insurance
Service on board
Complete linen and towels
Use of water sports equipment
Fuel for 24 hours/day of generator use
Sojourn taxes
Yacht cleaning
Wi-Fi
Extra payments:
APA (Advance Provisioning Allowance): 35% of charter fee paid with the balance for covering running costs during the charter: Fuel approx. 3000 €/week (depend on fuel consumption) is also charged from the APA. port and marina fees, sea doo and tender operated watersports, national park entrances, custom fees and charter licenses if chartered outside of Croatia, food and drinks options, and anything else that guests might need while on charter. A strict set of accounts is held by the captain throughout the charter and any funds not spent are refunded to the client in full.
A strict set of accounts is held by the captain throughout the charter and any funds not spent are refunded to the client in full. APA to be paid in cash on board or as a wire transfer with the last payment to a shipping agent’s account. If APA is to be paid as a wire transfer, of 1.5% for the shipping agent will be deducted from the APA.
VAT: 13% from the charter price
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Jet Ski (standup) | Jet Ski (standup). |
| Seabob | Seabob underwater scooter for cruising at the surface and below. |
| Inflatable Jet Ski Dock | Inflatable Jet Ski Dock. |
| Tube - towable | Tube - towable. |
| Ringo | Ringo. |
| Donut | Donut. |
| Wakeboard | Wakeboard. |
| Water skis | Water skis. |
| Paddleboards | 2 paddleboards. |
| Paddle boards | 5 paddle boards. |
| Kayaks | 2 kayaks. |
| Canoe | Canoe. |
| Floating mats | Floating mats. |
| Snorkeling equipment | Snorkeling equipment. |
| Fishing equipment | Fishing equipment. |
| YACHTBEACH platform 4x2m | YACHTBEACH platform 4x2m. |
| Jetski platform | Jetski platform. |
| YACHTBEACH relax zone | YACHTBEACH relax zone. |
Crew
Captain I.
captain II.
Deckhand
Deckhand
Bartender
Chef
Hostess
Captain: Caslav
Runs the charter with safety-first planning and clear daily routing, drawing on 12 years at sea. Keeps the cruise focused on showing guests the best of Croatia.
- Croatian nationality
- Born in 1987
- Captain license: 500 BRT
- Languages: Croatian and English
Supports navigation and watchkeeping so passages and arrivals stay on time. Brings 10+ years commanding yachts and small cruise ships along the Adriatic and on worldwide transfers.
- Born in Split, Croatia (1985)
- License: Yacht-Master Category B (up to 500 GT); officer of the navigational watch (500 GT+)
- Captained m/s Pacific, m/s Amalia, and m/s President (2013-2022)
- Languages: English; basic Italian
Helps keep deck routines safe and organized for docking and time on the water. Supports water access and day-to-day deck operations during the cruise.
- Born in Split, Croatia
- Graduated from maritime school
- Language: English
Keeps deck operations moving so guests can get in and out of bays efficiently. Adds extra support during busy days with both deck and service experience from charter work.
- Born February 2, 2000
- Maritime High School in Split - technician for marine engineering
- Experience as deckhand and as a waiter on a charter ship
- Language: English
Cooks an authentic Mediterranean menu built around fresh Dalmatian produce, with rustic meat and fish dishes. Keeps meals on pace with the day so guests can stay on the water longer.
- From Sinj, Croatia
- Worked as a chef in a la carte restaurants along the Dalmatian coast
- Yacht galley experience
- Language: English
Keeps drinks and coffee service moving during swim stops and evening cinema on deck. Brings 5 years of hospitality work across Croatian restaurants, bars, and nightclubs.
- Hospitality experience: 5 years (waiter and barista)
- Former professional Croatian basketball player
- Joined Rara Avis team for season 2023
Manages interior hosting and service so days stay organized from breakfast through evening downtime. Uses a background in food production and front-of-house roles to keep guest-facing details consistent.
- Born in Split, Croatia (July 2, 1998)
- Languages: Croatian and English
- Studied graphic design at the School of Design, Graphics, and Sustainable Construction in Split
- Worked in artisanal ice cream production and sales roles (Ciprianis, Sugarin, Pumparela Gelateria, Slastiocarnica Vocni Trg)
Menu
BREAKFAST
BEVERAGES: WATER, COFFEE, TEA, FRESH SQUEEZED JUICE, GOAT AND COW MILK, FRESH FRUIT & VEGETABLE SHAKES, YOGURTS
COLD DISHES: COOKED HAM, BAKED HAM, HOMEMADE SMOKED SAUSAGES AND BACON, HARD SALAMI, TURKEY HAM, MORTADELA SLICES
SELECTION OF CHEESE: EMENTAL CHEESE, GOUDA CHEESE, EDAMER CHEESE, HOMEMADE YOUNG CHEESE
SPREADS: BUTTER, PEANUT BUTTER, SELECTION OF FRUIT JAMS, CREAM CHEESE, FRESH CREAM, TUNA PATE
WARM DISHES: BOILED EGGS, SUNNY SIDE UP FRIED EGGS, POACHED EGGS, VARIOUS OMELETS, GRILLED VEGETABLES, FRIED BACON, TOASTS, CROISSANTS AND VARIOUS BUN ROLLS
SELECTION OF CEREALS: CORN FLAKES, OAT FLAKES, CHOCOLATE CEREALS, FRUIT CEREALS
SELECTION OF FRESH SEASON FRUIT
MENU I.
*
Cold Appetizer
Smoked Sea Bass Mousse with Bruschetta
(paired with Honey, Mustard and Lemon Cream)
Warm Appetizer
Stuffed Ravioli
(Shrimps, Curd, Prosciutto)
Red Sauce
(Shrimp, Sundried tomatoes, Cognac)
Main Course
Monkfish with Vegetables
(Spring Potatoes, Cherry Tomatoes, Black Olives and Pine Nuts)
Dessert
Dry Figs with Almonds and Dark Chocolate Glaze
*
Cold Appetizer
Steak Tartare with Butter and Bone Marrow Gel
Warm Appetizer
Veal Shank Risotto with Porcini Mushrooms and Gratinated Sheep Cheese
Main Course
Lamb Cutlets with Polenta and Baby Spinach
(Garlic, Olive Oil and Parsley Emulsion)
Dessert
Flamed Apple Puree
(Roasted Almonds, White Chocolate and Cinnamon)
*
Cold Appetizer
Adriatic Shrimps with Sour Apple Sorbet
Warm Appetizer
Cream soup
(Roasted Champignons, Prosciutto and Spinach)
Main Course
Sea Bass Rolls
(served with White Wine Caper Sauceand Vegetable Cream)
Dessert
Raspberry Champagne Cake
(Stracciatella Cream, Milk Chocolate, Caramelized Cotton Candy)
*
Cold Appetizer
Fois Gras
(Truffle Ice Cream,Sheep Cheese, Focaccia with Herbs)
Warm Appetizer
Hokkaido Gnocchi
(paired with White Truffle Sauce and Pumpkin Oil Foam)
Main Course
Beef Steak Tagliata
(Arugula and Cherry Tomatoes, Grana Padano, Toasted Pine Nuts)
Dessert
Dark Chocolate Souffle
(Homemade Vanilla, Orange Ice Cream, Almond and Cherry Crumble)
*
Cold Appetizer
Cesar Salad with Lobster
(paired with Caramelized Dalmatian Bacon, Spicey Croutons & Olive Oil
& Rosemary, Saffron Sauce)
Warm Appetizer
Dalmatian Traditional Stew with Adriatic Mussels and Spaghetti in White
Wine and Garlic Sauce
Main Course
Sashimi Tuna Steak with Vegetables
Dessert
Semifreddo
*
Cold Appetizer
Roast Beef with Arugula, Capers and Pickled Onions
(served with Acetto BalsamicoSauce)
Warm Appetizer
Lamb Soup with Broad Beans, Carrot and Poached Egg Yolk
Main Course
Wellington Steak with Mashed Potatoes and Truffles
Dessert
A selection of Cheese, Jams & Nuts
*
Cold Appetizer
Roasted Squid Salad with Crispy Black Flavoured Polenta & Sturgeon
Caviar
Warm Appetizer
Breaded Shrimp Dumplings in Turmeric Sauce
Main Course
Grilled Salmon Fillets with Pistachio
(Paired with Sweet Potato Puree & White Vine PistachioSauce)
Dessert
Cheese Pralines with White Chocolate, Raspberry and Rum, Coconut
Cream
MENU II.
*
Cold Appetizer
Stuffed Quail eggs
(Adriatic Sardines and Anchovy’s Pate)
Warm Appetizer
Farfalle in Tomato and Ricotta Sauce
Main Course
Fish & Mussels Stew with Homemade Polenta
Dessert
Hazelnut and Chestnut Stuffed Rafioli
(Paired with Caramel Sauce and Orange Cream)
*
Cold Appetizer
Stuffed Crust pastry
(Curd, Truffle Cream, Black Olive Powder)
Warm Appetizer
Creamy Pottato Arugula Soup
Main Course
Confit cock with butternut and chilly cream
Dessert
Orange Walnut Cake with Coffee & Cognac Cream
*
Cold Appetizer
Marinated Salmon Mousse
(Served with Salted Sardines & Cherry Tomatoes)
Warm Appetizer
Baby Octopus Salad with Olives, Garlyc Mayonnaise & Chicory
Main Course
Adriatic Prawns in Cognac, Shrimp Tomato Sauce
Dessert
Forest fruit with Vanilla Mascarpone Cream
*
Cold Appetizer
Beef salad
(Beef, Red Beans and Chickpeas, Balsamic-Mustard Sauce)
Warm Appetizer
Creamy Porcini Mushroom Soup
Main Course
Beefsteak with Istrian Handmade Pasta
Dessert
Pistacchio Cheesecake
*
Cold Appetizer
Mix salad
(Roasted Beetroot, Feta Cheese, Chili and Thyme Vinegar Sauce)
Warm Appetizer
Spinach taglliatele
(paired with Dalmatian Smoked Ham and Broad Beans & Gorgonzola White
WineSauce)
Main Course
Wild Trout Fillet with Toasted Almond Bread
(served with Lemon and Dill White Wine Sauce)
Dessert
Pear Pie
(Red Wine, Homemade Vanilla, Rose Ice Cream)
*
Cold Appetizer
Deer Pate
(paired with Toasted Bread, Dalmatian Smoked Ham, Peaches & Mozzarella)
Warm Appetizer
Tomato Celery Soup
Main Course
Grilled Chicken Fillet Stuffed with Mozzarella and Oregano
(served with Creamy ChanterelleSauce)
Dessert
Tiramisu
(Cherries, Cheese Cream, Mint and Dark Chocolate)
*
Cold Appetizer
Tomatoes Stuffed with Tuna Pate, Parmesan and Olives with Toasted Bruschetta
Warm Appetizer
Black Gnocchi in Shrimp, CheeseSaffron Sauce
Main Course
Swordfish Filet with Grilled Vegetables
In Soy-Sesame Sauce
Dessert
Crispy Blueberry Pie
(Blackberry Wine, Cinnamon, Homemade Orange Ice cream)
VEGETARIAN MENU
Day 1
Lunch
Cold Appetizer
Marinated Artichokes in Tomato Sauce
(stuffed with Pea Cream, Garlic and Olive Oil)
Warm Appetizer
Gnocchi with Truffles and Porcini Mushrooms
Main Course
Warm salad
(Toasted Goat Cheese, Walnuts and Pear & Vinegar, thyme and olive oil sauce)
Dessert
Apple and Blackberry Crumble
(with Homemade Vanilla and White Chocolate Ice Cream)
Afternoon snack:
Fresh Figs with Cashew Cream, Sweet Cream and Honey
Dinner
Cold Appetizer
Puff Pastry Cheese and Chives Baskets
Warm Appetizer
Spinach and Garlic Pie with Turmeric Sauce
Main course
Chickpea Croquettes
(paired with Dried tomatoes, Spinach and Almonds Aromatic Sauce)
Dessert
Chocolate Muffin with Peach and Mascarpone Cream
Day 2
Lunch
Cold Appetizer
Puff Pastry Rolls
(stuffed with Avocado Cheese Cream)
Warm Appetizer
Stuffed Ravioli with Ricotta and Spinach
(served with Tomato Eggplant Sauce)
Main Course
Grilled Vegetables and Tofu Marinated in Pumpkin Oil and Herbs
Dessert
Stuffed Cannoli with Pistachio and Strawberry Cream
Afternoon snack
Selection of Dalmatian Cheese with aromatic crispy Focaccia and Olives
Dinner
Cold Appetizer
Fig and Radicchio Salad in Orange Sauce
Warm Appetizer
Grilled Asparagus in Saffron and Parmesan Sauce
Main course
Baked Chickpea, Rusk Tomato Stew
Dessert
Croatian Fritters with Forest Fruit and Cinnamon Cream
Day 3
Lunch
Cold Appetizer
Quail Eggs stuffed with Saffron Cream
(served with Hollandaise Sauce)
Warm Appetizer
Polenta and Vegetable Tart
(served with Roasted Peppers and Pumpkin Oil Sauce)
Main course
Breaded Pancakes Stuffed with Baby Spinach and Goat`s Curd
Dessert
Baked Apple Puree
(with Toasted Almonds, White Chocolate and Cinnamon)
Afternoon snack
Fruit salad
(Watermelon, Orange, Mint, Cinnamon, Lemon Juice, Sage, Honey)
Dinner
Cold appetizer
Basil, Pine Nut & Olive Oil Pesto
(paired with Fresh Burrata Cheese and Black Olive Powder)
Warm appetizer
Pasta with Asparagus and Mushrooms
Main course
Grilled Zucchini and Eggplants in tomato sauce
Dessert
Crispy Blueberry Pie with Homemade Orange Ice Cream
Day 4
Lunch
Cold Appetizer
Mix Salad
(Olives, Tomatoes, Feta Cheese, Croutons)
Warm Appetizer
Red Lentil Smoky Chickpea Soup
(served with toasted Pumpkin and Sunflowers Seeds)
Main course
Homemade Zucchini Burger
(Potato Chips Arugula, Sesame sauce)
Dessert
Apple Cream Cheese Cake
(served with Cranberry, Red Wine and Cinnamon Sauce)
Afternoon snack
Selection of Fresh Fruit and Vegetables
Dinner
Cold appetizer
Mix salad
(Roasted Red Peppers, Beans and Quinoa Salad)
Warm appetizer
Orzo with Mushrooms and Caramelized Pumpkin
Main course
Puff Pastry Stuffed with Vegetable Ragout
(served with roasted purple carrots and vinegar cream)
Dessert
Tiramisu
Day 5
Lunch
Cold Appetizer
Bruschetta with Marinated Tomatoes and Pepperoncini
Warm Appetizer
Mushrooms stuffed with Garlic and Rosemary
Main course
Buckwheat Tortilla filled with Vegetables and Chili Sauce
Dessert
Pumpkin Pie with Spicy Orange and Ginger Cream
Afternoon snack
Homemade Bread with Nuts and Dried Figs, Cheese and Aromatic Herbs
Dinner
Cold appetizer
Zucchini Rolls Filled with Ricotta
Warm appetizer
Parmigiano Soup with Shallots
(served with Focaccia with Cherry Tomatoes and Rosemary)
Main course
Baked Potatoes stuffed with Vegetables and Sour Cream & Chive Foam
Dessert
Plum Dumplings
Day 6
Lunch
Cold Appetizer
Dandelion, Arugula and Caper Salad
(with Olive Oil, Apple Cider Vinegar, Mustard & Dill Mayonnaise Sauce)
Warm Appetizer
Caramelized Carrot with Purple Onion and Honey
Main course
Vegetable Lasagna
Dessert
Marzipan Balls Filled with Raspberry Cream & Glazed with Dark Chocolate
Afternoon snack
Marinated tofu
(with Olives and Mashed Potatoes & Chili Herb Sauce)
Dinner
Cold appetizer
Cold Pasta Salad with Vegetables, Sour Cream, Thyme and Olive Oil Sauce
Warm appetizer
Stuffed Sushi Rolls
(filled with Carrot, Avocado and Cucumber)
Main course
Tomato Parsley Tart with baked Goat’s Cheese
(served with Tomato and Eggplant Sauce)
Dessert
Homemade Raffioli
(stuffed with Carob, Orange and White Rum)
Day 7
Lunch
Cold Appetizer
Red Lentil and Chili Pate with Grilled Polenta and Spinach Scones
Warm Appetizer
Baked Sweet Potato with Peppers, Red Beans and Cheddar Cheese
Main course
Tofu and Vegetables Stew
Dessert
Walnuts and Honey Pralines in Chocolate and Caramel Sauce
Afternoon snack
A selection of vegetable chips
Dinner
Cold appetizer
Cold Cucumber and Greek Yogurt Soup with Herbs
Warm appetizer
Buckwheat Spaghetti in Tomato, Garlic and Oregano Sauce
Main course
Crispy chickpea and white bean dumplings
(paired with tomato, cucumber, purple onion and dill salsa)
Dessert
Cheese and Hokkaido Squash Cake
(served with prune sauce)
Reviews
Love, Anne O’Neill & Steve Furgal
“Everything on Rara Avis was wonderful! The crew was friendly, funny, professional and efficient.
I had an amazing time. Thank you for showing me Croatia!
Diane McClure
“Dear Ante, I give you a 5 out of 5t stars review! You are the best!!!
Thank you so much for your kind attention to detail for each guest and your professional service
Susan Wallace
“Spectacular crew for a spectacular country and ship. Thank you for all you did to make this trip run so smooth!”
Cheryl Bliss
“Ante, thank you so much for everything, you took such good care of us all, we appreciate it so much. Everyone on the boat works so hard, thank you once again.”
Patricia Murphy
The boat is really well designed, the rooms have excellent size and amenities, more than what we’ve expected. All areas of the boat are spacious and allowed our family of 13 members to get together all the time, but at the same time, we could have areas for privacy.
The boat is in excellent condition and the crew was extremely respectful and joyful, with an attitude towards service that we all enjoyed.
Be sure that we will meet you in the years to come!”
–
Coming into this trip you all exceeded every expectation we had. Sean + I enjoyed our morning visits with Matea, surryifit was to early. Marco my daily check in for lunch + dinner will be acore
memory of this trip, thank you for your amazing smile! Sailors (Roko & Stipe) your support & smile (even if confused on what I said to fast) was so fun. Thanks captain for “keeping us safe” always with yours misterious smile! And Kiki sorry we tried to run out of red wine daily, we will miss you! Congrats to the young happy couple Matea & Kiki, we love you two! Amazing trip. Writing this looking at Šuma Marjan Park was a perfect spot to end this trip!
Sean & Jean
Rara Avis and crew were beyond anything we ever expected! This experience was a trip of a lifetime. The service was on the top. Food amazing, better than five *. We look toward to our new adventure in the new future with Rara Avis crew
.
Rob & Tracy
The worst part about the trip is leaving! Its even difficult to write in this book.
Words on paper cant describe the feelings we have for Rara. Thank you for making our second time around even more special and memorable as first. I wish you all could come to my house so I could show you the same love and hospitality you have show to us! You take us to the most incredible journey. Captain goes above and beyond to put us in places that make our hearts skip a beat. Other memorable moments are
–“Kiki, do you love me” LOL, and how he kicks our childrens asses at FIFA.
“Matea” always there when I need her and for the “Bis” keeping us so clean.
“Steve” the spider monkey. How do you jump rocks like that? Are you a beast?
“Captain” – a million thank yous are not enough. You always make us feel safe. God bless you and your family.
“Marco” you have spoiled us. I don’t want to go home and cook. We love you all!!!
Sylvia, Nick, Luca, Dominik, Jayden
We will miss you!
Stay in touch!!
Love,
Joe & Jodi
Taylor & Nick
Carly & Avery
Rara Avis and it`s wonderful, devoted team have delivered as an unforgettable journey, holiday and above all an experience we will never forget for the rest of our
days. The places we`ve seen and visited were breathtaking and were an eyeopener for us to discover this beautiful countrey and it`s hospitable people. The very best examples of this kindness and dedication were you: Caslav, Kiki,
Matea, Marko, Roko and Stipe! Thank you for your help and professionalism in anyway.
We will miss your wonderful service. Now we have to pour our glasses ourselves!
Johan, Sonia, Jeanine, Jules, Kasper, Layla, Jerko, Olivia, Eliane ,Pe, Lore, Johan & Jasmine
Gallery
