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VICTORIA Yacht Description

  • Humphree Stabilizers at anchor and underway:
    Ensures smooth cruising and better sleep, allowing access to more challenging locations safely.
  • Private beach club with sea pool & inflatable floating pool:
    Unique relaxation spot to unwind with cocktails or swim, perfect for family fun and romance.
  • Premium water toys including 3 Mini Seabobs & paddleboards:
    Offers thrilling water exploration; Seabobs are the top-tier sea scooters guests adore for adventures.

Beach club, sea pool, Seabobs, bikes – VICTORIA is basically a floating basecamp, not a couch-with-engines. Her standout feature is the full-beam beach club with inflatable sea pool and platform system, so you’re swimming in your own controlled patch of ocean instead of dodging jetwash. Add a pro‑spec Highfield HX 66 tender rigged for serious fishing or fast shuttles, plus mini Seabobs, paddleboard and inflatable toys, and you’ve got a compact 83ft yacht that behaves like a much larger mothership.

On top, she’s the flagship Cranchi flybridge with stabilizers at anchor and underway – translation: you eat dinner, not motion sickness tablets. The flybridge is built for real use, not brochure shots: wrap‑around seating, sun loungers and a hidden galley so the chef can actually cook up there while everyone stays in the conversation, not three decks away.

Inside, 2023 build + Christian Grande design = clean, modern, not-grandma’s-yacht. Four guest cabins sleep 8, with a full‑beam master, VIP, double and twin, all en‑suite and finished in Italian marble-and-wood rather than “random hotel” mode. It’s sized for a single family or two couples who like each other enough to share a boat – and a crew of three whose job is to keep the Wi‑Fi stable, the air‑con cold and the plates coming.

24-knot cruise, 30-knot max means VICTORIA doesn’t just drift between bays; she hops them. If your charter brief reads “see more, waste less time in transit, play in the water a lot”, this is exactly the hull you’re looking for.

What is the cabin arrangement of VICTORIA?

VICTORIA sleeps 12 guests across 6 cabins
Cabin Bed Size Bathroom Details AC
Master Cabin Double bed (160 x 210 cm) Private bathroom (3.5 m²) with shower box and home toilet Partial
VIP Cabin Double bed (1.70 x 205 cm) Private bathroom (3.5 m²) with shower box and home toilet Partial
Double Cabin 1 Double bed (170 x 200 cm) Private bathroom (3.9 m²) with shower box and home toilet Partial
Double Cabin 2 Double bed (170 x 200 cm) Private bathroom (3.9 m²) with shower box and home toilet Partial
Double Cabin 3 Double bed (170 x 200 cm) Private bathroom (3.9 m²) with shower box and home toilet Partial
Twin Cabin Twin beds (80 x 200 + 90 x 200 cm) Private bathroom (3.9 m²) with shower box and home toilet Partial

VICTORIA

Bridge
Bridge
  • Weekly price:
    €48,000

  • Length: 83'
  • # of Guests: 8
  • # of Cabins: 4
  • # of Crew: 3
  • Builder: Cranchi
  • Cruising Speed: 24kn
  • Max. Speed: 30kn
  • Built Year: 2023
Aft Deck Dining
Aft Deck Dining

Related Videos

VICTORIA Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Taxes: 12%, exceptions available Total Note
14 day charter 96,000EUR to 96,000EUR 19,200EUR to 28,800EUR 11,520EUR to 11,520EUR 126,720EUR to 136,320EUR Discounts outside the main season are common.
7 day charter 48,000EUR to 48,000EUR 9,600EUR to 14,400EUR 5,760EUR to 5,760EUR 63,360EUR to 68,160EUR Standard charter rate, base for all calculations.
3 day charter 24,000EUR to 24,000EUR 4,800EUR to 7,200EUR 2,880EUR to 2,880EUR 31,680EUR to 34,080EUR The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
48,000EUR / 6 * 3 days = 24,000EUR

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: EUR48,000

High season rate: EUR48,000

VICTORIA Yacht Charter Locations

Summer Season

Winter Season

Amenities

Air Conditioning: yes
Beach Club: yes
Bicycles: yes
Stabilisers: yes
Stabilizers At Anchor: yes
Sun Pads: yes
Sun Loungers: yes
Swim Platform: yes
Wi-Fi: yes

Specifications

Guests: 8
Maxspeed: 30kn
Cabins: 4
Jacuzzi: no
Helipad: no

Features

Cruising Speed: 24kn
Max Speed: 30kn

More Specifications

Diving

Snorkeling Gear: Snorkeling Gear

Fishing

Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Water sports listings need to be confirmed upon interest; check with your broker.
Toy description
Canoes 2 canoes carried on board.
Paddleboards (SUP) 4 stand-up paddleboards for guest use.
Water skis (adult) Adult water skis to be towed by the tender.
Ringo / towable Ringo towable for being towed behind the tender.
Floating mats Floating mat(s) for relaxing on the water.
Snorkeling equipment 14 sets of snorkeling gear for guests.
Tender 5.90 m tender with 90 hp outboard used for transfers and towing toys.
Inflatable watertoys Inflatable watertoys for towing or playing at anchor.
Floating pool Inflatable floating sea pool set up off the swim platform.
Inflatable platform Inflatable platform (410 x 205 cm) for lounging or docking toys.
Mini Seabobs 3 mini Seabobs, electric underwater scooters for powered swimming and snorkeling near the surface.
Paddleboard 1 paddleboard listed in addition to the main SUP inventory.
Bicycles 2 bicycles for use ashore.
Highfield HX 66 tender 1 Highfield HX 66 tender equipped for professional fishing and guest transfers.

Crew

Captain Claudio Garofalo Claudio runs VICTORIA with the calm of someone who has seen every angle of a charter, reading weather, guests, and coastline in one sweep to keep your days smooth and your anchorages on point.
  • Italian captain holding Master on ships 3000 GRT – Yacht Licence IMO-MCA.
  • Over 20 years’ charter experience in Mediterranean waters.
  • Fluent in English and Italian.

Paolo moves guests through each day like a tight, clean sequence—decks ready, toys in the water, glasses full before you even look up.
  • Italian nationality.
  • 10 years’ charter experience.

Steward on VICTORIA The steward keeps the interior running sharp and fast—cabins turned, tables set, and service that tracks your pace without getting in your way.
  • Dedicated interior and guest-service role on VICTORIA.
  • Part of a professional 4-person crew team.

Chef on VICTORIA The chef runs a tight Sardinian-Mediterranean playbook—clean flavors, serious seafood, and menus that lock onto what your group actually wants to eat.
  • Author of the detailed “Menu Dello Chef” featuring regional Sardinian and Mediterranean cuisine.
  • Experienced in multi-course yacht dining for up to 12 guests.

Hostess on VICTORIA The hostess stitches the trip together from breakfast to last nightcap, reading the room fast and keeping service light, precise, and unobtrusive.
  • Front-line guest contact for service, cabins, and table setup.
  • Works in tandem with steward and chef for seamless guest experience.

Menu

ANTIPASTI, CONTORNI e INSALATE - STARTERS, SIDE DISHES AND SALAD

  • Carpaccio di polpo (Carpaccio of Octopus)
  • Alici marinate (Marinated anchovies)
  • Insalatina di Bottarga (Salad of Bottarga)
  • Involtini di melanzane (rolls of Eggplants)
  • Insalatina di Calamari (salad of calamari)
  • Carpaccio di pomodori con prosciutto di Parma (carpaccio of tomatoes with parma ham)
  • Crostini di Cozze e pomodorini (Crostini with mussels and cherry tomatoes)
  • Mix di insalate (fagiolini, patate, pomodorini, cipolle, olive, alici, mais e mozzarella) Salad mix (green beans, potatoes, tomatoes, onions, olives, corn, mozzarella, anchovies, etc…)
  • Caprese (Caprese salad with mozzarella and fresh tomatoes)
  • Polpo e patate (Octopus and potatoes)
  • Prosciutto e melone (Ham and melon)
  • Tagliere di salumi e formaggi tipici Sardi (Typical Sardinian cold cuts and cheeses)
  • Sgombero marinato in aceto balsamico (mackerel marinated in balsamic vinegar)
  • Insalata di mare (Seafood Salad)
  • Carpaccio di pomodori e zucchine (Carpaccio of Tomatoes and Zucchini)
  • Tartare di tonno (Tartar of Tuna fish)
  • Insalata di verdure e gamberi (Vegetable salad with prawns)
  • Pane Carasau e pecorino fuso (Carasau (Sardinian) bread and melted Pecorino (cheese))
  • Verdure grigliate (grilled vegetables)
  • Insalata Mimosa (salad of Mimosa)
  • Zucchine in carpione (Zucchini in vinegar)
  • Peperonata fredda con olive e mandorle (bell peppers with olive oil and almonds)

PRIMI PIATTI - APPETIZERS/ FIRST PLATES

  • Spaghetti alla vongole e cozze (spaghetti with clams and mussels)
  • Spaghetti al pomodorino e gamberi (Spaghetti with cherry tomatoes and shrimp)
  • Tortiglioni con pomodorini e tonno fresco (Macaroni with cherry tomatoes and fresh tuna)
  • Sedanini con Bottarga di Muggine e zucchine o carciofi (pasta with Bottarga and zucchini and artichokes)
  • Fregola ai frutti di mare (Sardinian pasta with seafood)
  • Culirgiones di patata e menta con sugo di pomodoro (filled pasta with mint and potatoes)
  • Malloreddos alla Campidanese con salsiccia
  • Tagliatelle al ragù di carne (tagliatelle with tomato and meat sauce)
  • Risotto allo Zafferano di Sardegna (risotto with Saffron of Sardinia)
  • Pane frattau con pomodoro e uova (Piece of frattau with tomato and eggs)
  • Pasta alla Puttanesca (pasta from Puttanesca)
  • Insalata di riso (rice salad)
  • Mezze penne con rucola, pomodoro e Dolce Sardo (Smooth penne with rocket, tomato and Dolce Sardo)
  • Bruschette Mediterraneo con pomodorini e aglio (bruschetta Mediterranean with tomatoes and oil)
  • Bruschette con burrata e aceto balsamico (Bruschetta with Mozzarella Burrata and Balsamic)
  • Crostini con crema di Calamari (Crostini with cream of Calamari)
  • Torta salata con verdure e formaggio (Salted cake with vegetables and cheese)

SECONDI PIATTI DI CARNE E PESCE (SECOND PLATES OF MEAT AND FISH)

  • Orata al Vermentino di Gallura
  • Spigola al sale (Salt crusted seabass)
  • Tonno alla Carlofortina con capperi e olive (Tuna with cauliflower and capers and olives)
  • Cernia o Dentice in salsa calda (Grouper or Dentice in hot sauce)
  • Cappone al forno con patate (Baked capon with potatoes)
  • Pesce spada in umido (Swordfish)
  • Gamberoni con pomodori caramellati (Prawns with caramelized tomatoes)
  • Impepata di cozze (Impepata mussels)
  • Vitello tonnato (Veal with tuna sauce)
  • Costine di Agnello impanate e fritte (Breaded and fried lamb chops)
  • Scaloppine al vino bianco (White wine scallops)
  • Tagliata di manzo al pepe verde (Sliced beef with green pepper)

  • Formaggelle
  • Tiramisù (Tiramisu)
  • Torta di frutta (Fruit cake)
  • Panna cotta
  • Sorbetto al limone (Lemon sorbet)
  • Coppetta con mascarpone (Mascarpone cup)
  • Seadas con milele
  • Dolci Sardi (Sardinian sweets)

Chef’s style combines traditional Sardinian flavors with fresh Mediterranean ingredients crafted into elegant dishes.

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    VICTORIA

    Price from €48,000/week

    High season €Inquire/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY


    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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