Tranquila | All-Inclusive BVI Catamaran Charter

About This 2024 Fountaine Pajot Samana 59

What’s Aboard

Worth Knowing

• Four ensuite Queen cabins (each with a private shower) — the master suite is roughly double the size of a standard cabin; up to eight guests
• Full air conditioning including overnight AC, onboard water maker, and generator power
• For 6-night charters, divide the weekly rate by 7 and multiply by 6; for 5 nights or fewer, divide by 6 and multiply by the number of nights
• Holiday weeks (Christmas & New Year’s) are full-board only, 7 nights
• Based in the British Virgin Islands (Tortola)
• Run by an Italian captain-and-chef duo (English, Italian, Spanish, French spoken)
• Onboard WiFi included
• Children welcome

Discounts

• Half-Board Meal Plan: $150 per person discount off the charter rate — includes 7 breakfasts, 4 lunches & 3 dinners aboard; requires 3 lunches & 4 dinners ashore at guest expense – $150
• Local Fare Meal Plan: $75 per person discount off the charter rate — includes 7 breakfasts, 5 lunches & 6 dinners aboard; requires 2 lunches and 1 dinner ashore at guest expense – $75

Discounts are per-person deductions from the standard full-board weekly rate for guests who choose to dine ashore for some meals, based on a 7-night charter.

Meet the Crew

Francesca Stocco and Matteo Dalla Bona are a couple from northern Italy who left land behind for the sea. Both are licensed captains, RYA and MCA Yachtmasters, and both trained at the Ashburton Chefs Academy, so they swap between navigation and the galley. Their start was a bold one: having barely been on a boat, they sailed from Croatia to South Africa on a stranger’s catamaran. Since then they have logged more than 30,000 nautical miles and several Atlantic crossings, and they have lived and worked in the BVI for years. Anegada, Guana Island and the waters of Gorda Sound and White Bay are the places they keep coming back to.

Francesca Stocco

Captain and Chef

Nationality: Italian
Languages: English, Italian, Spanish and French.

Matteo Dalla Bona

Captain and Chef

Nationality: Italian
Languages: English, Spanish, Italian

Sample Menu

A week in Chef Francesca Stocco’s galley

Francesca Stocco, Chef aboard Tranquila

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Breakfast

La frittata, crisp with fresh zucchini and Parmigiano Reggiano · German pancakes with maple syrup and seasonal fruit · avocado toast with crispy bacon and creamy scrambled eggs · cloud cake, a fluffy Greek yogurt cake with seasonal fruit and maple syrup · egg cups baked in a ham basket · Italian bagels with prosciutto crudo and burrata · or a selection of French pastries with savoury and sweet fillings

Lunch

Classic Caesar with fresh lettuce, juicy sous-vide chicken, Parmigiano Reggiano, homemade croutons and house-made dressing · gourmet burgers on soft brioche with cheddar, grilled zucchini, crispy bacon, tomato and lettuce · an Italian classic, pasta salad with tuna, feta, cherry tomatoes, capers and olives · ahi tuna poke bowl with avocado and crisp vegetables on jasmine rice with homemade jalapeño mayo · or torta salata, a savoury tart filled with provola, crispy bacon crumbs and zucchini. Afternoon bites: "a dip in the Med", a Mediterranean beetroot dip with toasted pine nuts, olive oil and dill with warm bread · an Italian, French and Spanish charcuterie platter with matching jams and fresh and dried breads · bite-sized homemade pizzas · tramezzini veneziani · and a crudité platter with homemade tzatziki and hummus.

Dinner

Dinner takes a different theme each night. Italian night opens with crostino italiano, bruschetta with tomato, onion, garlic and fresh basil, then pasta carbonara topped with crispy guanciale. Mediterranean night brings a Greek salad with feta, olives and tomatoes, then Sicilian-style mahi fillets in tomato, olive and caper sauce. Lobster night starts with shrimp a la andaluza, pan-seared with garlic, olive oil, white wine and parsley, then sous-vide spicy garlic lobster tails with buttery rice and green salad. Steak night opens with rustic vegetable and potato soup with homemade croutons and Parmigiano Reggiano crackers, then sous-vide steak on potato purée with roasted vegetables. Risotto night begins with mini tartare tacos, beef tartare on homemade Parmesan shells, then drunk risotto with Amarone, red onions and sausage under a cream of Parmigiano Reggiano.

Dessert

Vanilla panna cotta with raspberry gelée, fresh berries and mint from the garden · homemade classic tiramisù with mascarpone cream and coffee-soaked ladyfingers · crème brûlée with a caramel crust · torta tenerina, the Italian chocolate cake, with homemade vanilla ice cream and pistachio crumble · homemade mango and passion fruit sorbet with coconut flakes and fresh mint · or key lime pie

A taste of what Chef Francesca Stocco cooks, not a fixed menu — and some of the best nights aboard are the ones where dinner is a surprise.Read the full menu

Guest Reviews