CALMA Yacht Description
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2 Seabobs:
Premium underwater sea-scooters for fast snorkeling laps and exploring coves with less effort. -
Williams 445 turbojet tender:
Quick trips to beaches and handy for towing wakeboard sessions behind the boat. -
Spacious flybridge with BBQ and wet bar:
A social top deck for sunset drinks, grilling, and lounging with wide sea views.
Big cat, smart layout. CALMA is a 60ft (60.4) Sunreef sailing catamaran built in 2020, set up to sleep 10 guests in five double queen cabins, all en-suite. Plenty of personal space, without turning the whole trip into a cabin rota.
Outdoor living wins. You get a spacious front terrace, a sheltered aft deck, and a flybridge with a BBQ and wet bar, so lunch, shade breaks, and sunset drinks happen in easy rotation. Simple flow. No bottlenecks.
Water time, sorted. The toy list is the right kind of practical: Williams 445 turbojet tender for quick hops and towing, wakeboard, paddleboards, and Seabobs, plus a towable inflatable mattress. Add snorkeling gear and fishing rods for when “just a swim” turns into a full afternoon.
Comfort and sound. Full air conditioning keeps the interior livable at all hours, and the Bang & Olufsen sound system gives you decent audio without a speaker-stacking experiment in the salon.
Accommodation
1 x Master Cabin4 x Guests Cabins
What is the cabin arrangement of CALMA?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin | Queen size bed | En-suite bathroom | Full |
| Guest Cabin 1 | Queen size bed | En-suite bathroom | Full |
| Guest Cabin 2 | Queen size bed | En-suite bathroom | Full |
| Guest Cabin 3 | Queen size bed | En-suite bathroom | Full |
| Guest Cabin 4 | Queen size bed | En-suite bathroom | Full |
CALMA
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Weekly price: €40,500 - €46,500
Low Season | High Season
- Length: 60'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 3
- Builder: Sunreef Yachts
- Consumption: 30 Litres/Hr
- Cruising Speed: 8
- Built Year: 2020
Related Videos
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 yacht like CALMA, the expected APA is not defined for this type of yacht. 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.
CALMA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 21%%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 81,000EUR to 93,000EUR | 16,200EUR to 27,900EUR | 17,010EUR to 19,530EUR | 114,210EUR to 140,430EUR | Discounts outside the main season are common. | |
| 7 day charter | 40,500EUR to 46,500EUR | 8,100EUR to 13,950EUR | 8,505EUR to 9,765EUR | 57,105EUR to 70,215EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 20,250EUR to 23,250EUR | 4,050EUR to 6,975EUR | 4,253EUR to 4,883EUR | 28,553EUR to 35,108EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 40,500EUR / 6 * 3 days = 20,250EUR |
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: EUR40,500
High season rate: EUR46,500
Summer 2026 :
Low season (May and October): EUR 40.500 + APA 30% + VAT 21%
Mid season (June and September): EUR 43.500 + APA 30% + VAT 21%
High season (July and August): EUR 46.500 + APA 30% + VAT 21%
Summer 2026 :
Open for May and First Half of July
Positioning fee may apply depending on the precise embarkation and disembarkation points.
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Seabob | 2 Seabob underwater scooters for riding beneath the surface. |
| Wakeboard | Wakeboard for towing behind the tender. |
| Paddleboards | Paddleboard(s) for stand-up paddling. |
| Towable inflatable mattress | Towable inflatable mattress for towing behind the tender. |
| Snorkeling equipment | Snorkeling gear for guests. |
| Fishing rods | Fishing rods for trawling and jigging. |
| Spear fishing | Spearfishing equipment for guests. |
Other Entertainment
Bang & Olufsen sound system
Crew
Captain
Deckhand
Captain: Miguel Herrera
Plans routes around the Balearics with local knowledge to help you make the most of each day. Oversees yacht operations and maintenance to keep cruising steady.
- Spanish nationality
- Speaks English, Spanish, Catalan
Builds menus with contemporary Mediterranean cuisine and refined international flavors, shaped by 12+ years in Michelin-starred restaurants in Spain. Uses food safety and hygiene training to keep galley routines controlled on charter.
- Spanish nationality
- 12+ years experience in Michelin-starred restaurants across Spain
- STCW certified
- Trained in food safety and hygiene
Supports day-to-day deck operations and helps keep water time running on schedule. Brings long-term nautical industry experience from Spain's Costa Blanca.
- Born in Argentina; Spanish nationality
- Speaks Spanish and basic English
- 16.5 years in the nautical industry
Menu
Weekly Sample Menu
Breakfast: Awakening at Sea
A service designed to support recovery and provide precise antioxidant nutrition.
Detox & Speciality Drinks
- Green Smoothie: Granny Smith apple, spinach, cucumber, and a touch of ginger
- Red Smoothie: Beetroot extract with wild berries and pomegranate
- Dual Citrus Juice: Valencia orange combined with seasonal blood orange
- Speciality Coffee: Nitrogen cold brew (silky texture) or naturally roasted espresso
Premium Fruit Platter
- Selection of figs, peaches, nectarines, watermelon, and Muscat grapes from the Valencian orchards
Eco Bowls (Choice of)
- Organic sheep yoghurt with rosemary honey and toasted Marcona almonds
- Goat yoghurt with walnuts, blueberries, banana, coconut chips, chia seeds, and honey
Sourdough Toast Selection
- Iberian Bellota ham (5J) with extra virgin olive oil
- Ripe avocado with smoked salmon and dill oil
Signature Dish
- Low-temperature egg (63°C) on truffled potato espuma with parmesan shavings
Aperitifs: Deck Cocktail
Precision based on haute cuisine standards.
Technical Cured Specialities
- Brioche with anchovy and smoked butter
- Gilda skewer with anchovy, piparra peppers, bluefin tuna, and confit cherry tomato
Avant-Garde Raw Bites
- Blinis with caviar and chives
- Mini bluefin tuna tartare with lime
- Raw scallop with corn tiger’s milk
- Gillardeau oyster with Granny Smith apple and celery granita
Signature Bites
- Steak tartare on Sardinian crisp bread
- Cucumber roll with salmon and cream cheese
- Watermelon gazpacho shot with Bloody Mary seasoning
Lunch: Mediterranean Midday
A reinterpretation of traditional cuisine using contemporary techniques.
Pre-Starter
- Marcona almond ajoblanco with Dénia red prawn tartare and grapes infused with Fino sherry
Starter
- Bluefin tuna carpaccio marinated in soy and wasabi, with pine nut emulsion and Cieza peach tartare
Main Course
- Wild sea bass with cava fennel sauce and trout roe
Dessert
- Fresh fig with mascarpone mousse, Moscatel reduction, and goat cheese ice cream
Dinner: Fine Dining at Anchor
A gala menu focused on product purity and technical elegance.
Pre-Starter
- Clarified cold tomato consommé with basil extra virgin olive oil
Starter
- Scallops with cauliflower cream, dill oil, and Oscietra caviar
Main Course
- Beef tenderloin with foie gras, reduced natural jus, and celeriac purée with green asparagus
Dessert
- Strawberries marinated in Modena balsamic vinegar with vanilla Chantilly cream
Reviews
We just landed, the cruise went wonderfully with a magnificent crew, attentive, discreet, very motivated to take care of us with their smile! And an outstanding chef!!
The itinerary was very well chosen as well as their recommendations on land!
Thank you for offering us Calma.
See you soon…
Much love!
I found Jose fantastic and extremely proactive.
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