Puerto Portals 
Port Calanova 
Puerto de Palma Nova 
Palma de Mallorca 
7-Day Mallorca Yacht Charter Itinerary 
LE GRAND BOGAVANT Yacht Description
Presented by DMA Yachting, the breathtaking charter yacht LE GRAND BOGAVANT is a 51 ft sailing catamaran. The highlights of LE GRAND BOGAVANT are her impeccable styling and alfresco dining areas. LE GRAND BOGAVANT spends the summer season in Mallorca. She was constructed by the ship builder Fountaine Pajot in 2023. The well-planned yacht layout features 4 cozy cabins and comfortably accommodates a group of 8 guests.
LE GRAND BOGAVANT is classified primarily as a sailing catamaran. The central space of the yacht is the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and usually it is where you, as a charter guest, spend most of your time. The modern cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. The cabins offer unbeatable views in the morning and are located just below deck. Multiple portholes provide a connection with the natural world outside.
The sailboat features 2 x 75 HP 17.5K / 220v engines and a generator.
Accommodation
With 4 cabins1 full hull Owner's King cabin, (5.25' x 6.55') with full ensuite
bathroom, sofa and work table.
2 Double Cabins, (4.6' x 6.25') with full bathroom ensuite
(1 cabin on starboard side and the other cabin on starboard aft with
access from aft cockpit)
1 Master Queen cabin (5.00' x 6.55') on starboard bow, with
bathroom ensuite.
2 Crew cabins with bathroom
Top Quality Elegant bed linen
“Luxury Satín 300TC 100% Egyptian Cotton” One Velvet beach towel and one soft, ultra- absorbent, terry bath towel in large 160x70, 100% Cotton 540 gsm, per person.
Elegant gourmet porcelain tableware
of the highest quality,
with extraordinary impact resistance. Balloon glassware, Glasses, Cups, Cutlery, cookware set, frying pans, ...
What is the cabin arrangement of LE GRAND BOGAVANT?
- 1 Master cabin
- 1 VIP cabin
- 2 Double cabins
LE GRAND BOGAVANT
-
Weekly price: €26,000 - €29,500
Low Season | High Season
- Length: 51'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Fountaine Pajot
- Consumption: 6L/H x2 Litres/Hr
- Cruising Speed: 7 knots
- Max. Speed: 8 knots
- Built Year: 2023
- Turnaround: 48 hours please
LE GRAND BOGAVANT Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2024 to 2025 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $0 | $0 | $0 | $0 |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.LE GRAND BOGAVANT Yacht Charter Price
| # of charter days | Base Price | Taxes: 21%%, exceptions available | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 52,000USD to 59,000USD | 10,920USD to 12,390USD | 62,920USD to 71,390USD | Discounts outside the main season are common. | |
| 7 day charter | 26,000USD to 29,500USD | 5,460USD to 6,195USD | 31,460USD to 35,695USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 13,000USD to 14,750USD | 2,730USD to 3,098USD | 15,730USD to 17,848USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 26,000USD / 6 * 3 days = 13,000USD |
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: USD26,000
High season rate: USD29,500
Christmas and New Year rates - $35,500 all inclusiveChristmas and New Year rates - $35,500 all inclusive
LE GRAND BOGAVANT Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Onboard
Fishing
Green Initiatives
Water Sports
Other Entertainment
WHEELCHAIR ACCESS
Crew Information
Stew/chef
Captain: Hadi Zebiri
Capt. Hadi Zebiri is an experienced maritime professional with over three decades of expertise in the marine industry. His career spans diverse roles, from professional diving in 1991 to serving as a captain on a range of vessels, including motor yachts, sailing boats, and catamarans. Hadi has spent more than 25 years living on boats, demonstrating unparalleled commitment and adaptability to life at sea. Hadi has worked around the world in his sailing career, including the Seychelles and Martinique in the Caribbean. In his spare time he loves to do free diving and fishing which reflects his deep connection to marine life. He speaks 4 languages.
Education & Certifications:
1. Liceo Clásico Statale Ennio Quintino Visconti (1989): Classical education background.
2. Professional Diving School, I.N.P.P. France (1989–1991): Acquired advanced diving skills.
3. Corso Nautico, Officiale da Deporto, Accademia del Mare (1997): Nautical training.
4. O.T.S. Operadore Tecnico Subacqueo (2009): Advanced underwater technical operator training, Imperia.
5. Patente Nautica Italiana (2009): Italian boating license.
6. Radio Telephonist Certification (2009): For maritime communication.
7. RYA Yachtmaster Offshore (2014): Advanced maritime navigation and leadership.
8. Master of Power 500 GT (2022): Certified to captain larger vessels.
9. Free Diving Certification, Level 3 (Apnea Academy): Mastery of free diving techniques.
Work Experience:
1. 1991–1998: Professional Diver ETA: Enterprise Travaux Aquatique
Getam: Enterprise d'Étude et de Travaux Aquatique Maritime
2. 1999–2000: Hand Deck, 72' Motor Yacht Roach, Venice
3. 2000–2002: Hand Deck, 100' Motor Yacht Benetti, San Remo
4. 2002–2005: Captain, 20m Motor Yacht, San Remo
5. 2007: Captain, 110' Versil Craft, Reggio
6. 2007–2008: Captain, 110' Sunseeker Vanilla, Monte Carlo
7. 2008–2018: Captain,60' Sailing Yacht 51' Privilege Catamaran (Private Owners)
8. 2018–Present: Captain and Owner, 77' Ketch, Ibiza
Skills & Strengths:
Extensive maritime navigation and leadership experience on both motor and sailing vessels.
Highly skilled diver with technical certifications and free diving expertise.
Proficient in vessel maintenance, crew management, and voyage planning.
Multilingual abilities enhance communication with diverse clients and crew. Strong familiarity with Mediterranean and tropical maritime environments.
Summary:
“ Hadi Zebiri is dedicated, resourceful, and highly adaptable. With a lifelong commitment to maritime life, he brings exceptional skill, discipline, and passion to his role as a captain.”
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Laura Sabrina Walter is a dedicated maritime professional with a passion for the sea and hospitality. Her journey began in 2007 on the island of Ibiza, where she started as a hostess. Over the years, she has expanded her expertise by working on charter yachts and developing her skills in yacht maintenance, customer service, and culinary arts.
Personal Attributes:
Highly organized, punctual, and professional.
Eager to learn and grow in all areas of her career.
Exceptional communication skills, fostering a welcoming environment for clients. Committed to maintaining high standards of cleanliness and order aboard vessels.
Key Skills:
Hospitality & Maintenance: Extensive experience in keeping yachts pristine and well- organized.
Culinary Expertise:
Specializes in Italian gastronomy, seafood cuisine, and international dishes.
Certified in food handling and safety.
Navigation Support: Capable of assisting captains with operational tasks.
Customer Care: Ensures a comfortable and enjoyable onboard experience for all guests.
Training & Certifications:
1. 2011: PER (Patrón de Embarcaciones de Recreo), Ibiza, Spain
2. 2023: Cook Certification, UTHGRA, Mar del Plata, Argentina
3. 2023: Seafood Cuisine Certification, UTHGRA, Mar del Plata, Argentina
4. 2023: Food Handling Certification, UTHGRA, Mar del Plata, Argentina
5. 2024: STCW78 Certification, Prefectura Naval Argentina, Mar del Plata
Professional Experience:
2007–2009: Hostess, Ibiza
2009–2013: Crew Member, Polux, 16m Sunseeker, Ibiza 2013–2020: Crew Member, Ibiza Charter Company 2020–Present: Crew Member, Sailboat Serikal 3 Mimy and Le Grand Bogavent
Passions and Hobbies:
Enthusiastic about the plastic arts, with formal education in this field. Deeply connected to the sea, finding joy in hospitality and sailing.
Summary:
“ Laura Sabrina Walter combines her love for the sea with a strong work ethic and expertise in hospitality and cuisine. With years of experience and professional training, she brings a well- rounded and passionate approach to her role, ensuring excellence and guest satisfaction in every aspect of her work aboard. ”
Menu
SAMPLE MENU
Le Grand Bogavent,
Chef Laura Sabrina Walter
BREAKFASTS
- Various fruits.
- Cereals, muesli with natural yoghurt,
milk or Greek type yoghurt with honey or
cane sugar.
or cane sugar.
- Toast with butter, jam, Nutella, honey.
- French omelette plain or with ham and
cheese
- Fried eggs served with crispy bacon.
- tea, coffee, fresh fruit smoothie of the
day.
- Mixed nuts and dried fruit
+ Fresh fruit smoothie or shake.
SALADS
- Shredded chicken with shredded carrot,
green apple and gruyer cheese with a golf
sauce dressing with vinegar and olive oil.
Crispy lettuce canoes filled with
quinoa, tuna, egg, carrot, tomato and
avocado.
- Payesa Salad.
Boiled potato, black olives, red onion, pepper
and crushed garlic with a dressing of vinegar,
olive oil, salt and pepper.
- Chickpea salad with pickled onion,
tomato, green pepper and tuna with a dressing
of vinegar, olive oil, salt and black pepper.
dressing of vinegar, olive oil, salt and black
pepper.
- Japanese style cucumber salad.
Thin slices of cucumber marinated in rice-
sugar vinegar, sprinkled with sesame seeds.
- Russian salad.
Small cubes of potatoes, cooked carrots and
peas, seasoned with a sauce of mayonnaise,
vinegar, olive oil and salt.
.
.
- Japanese potato salad..
Boiled potatoes and smashed hard boiled
eggs, corn, onion, tuna, green apple,
cucumber, shredded carrot with a sauce of
mayonnaise, Dijon mustard, olive oil and salt.
- Waldorf salad.
Small pieces of celery, green apple cubes and
walnuts; with a dressing of cream, vinegar,
olive oil and salt.
- Greek salad.
Cucumber cubes, tomato, onion, black olives
seasoned with aregano, pepper, salt and olive
oil.
LUNCH
- Rissoto of the day
- Lasagne
- Beef tenderloins with green pepper
sauce served with nuacette potatoes
- Chicken curry and coconut milk served
with basmatic rice
- Saltimboca a la Romana, wrapped in
veal, stuffed with ham, gruyer cheese,
baked and browned in butter
flavoured with herbs
- Pasta with pesto
- Veal with mushroom sauce and zetas,
served with nuacette potatoes.
- Aubergines and zucchinnis stuffed with
minced meat, with white sauce and au
gratin
FISH AND SEAFOOD
*Pasta with seafood
- Pasta with clams
- Fish in a sauce of cherry tomatoes,
onion, garlic, black olives and capers,
white wine and oregano.
- Seafood casserole served with
bastatic rice
- Galician-style octopus with warm
potatoes
- Carpaccio of salmon
- Garlic prawns
- Cup of shrimps
- Ceviche served with sweet potato and corn
- Pink salmon tartar
- Fish papillon with vegetables and duchess
purée
- Tuna or salmon pate
- Squid and prawn risotto
- Fish wrapped in cabbage leaf with julienne
vegetables and white sauce
DESSERTS
*Pancakes with Nutella or local fruit,
flambéed with rum
- Chantilly cream cup with red fruits
*Ice cream
- Persimmon marinated in rum
- Coffee with ice cream
Reviews
With such a tight turn around (4 hours), YVC cannot thank you enough!
Many thanks, Vic
Queen cabin
Gallery
