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Cilicia

Belize
55.00 Ft
✦
8 pax
✦
4 cabins
✦
2 crew
Ask us for reviews
Professional crew
Ask us for reviews
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This yacht cruises several regions with different VAT rates. The estimate uses the highest one; the final rate depends on where your charter starts and sails.

Charter terms are not specified for this yacht. The estimate assumes “plus expenses” and includes APA.

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Local taxes for this cruising area are confirmed at booking.

APA covers fuel, food, berthing and other running costs. It is a deposit, not a fee — unused funds are returned. Final amount is confirmed at booking.

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$ {{ yachtPricing.toLocaleString('en-US') }}
all inclusive
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Cilicia
Belize
55.00 Ft ✦ 8 pax ✦ 4 cabins ✦ 2 crew
Location:
Belize
Charter date:
Number of guests:
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Weekly Charter Rate:
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Estimated Charter Total: $ {{ (yachtExtendedPricing.total ?? 0).toLocaleString('en-US') }}
All amounts are indicative. Final cost depends on yacht availability, signed contract, actual expenses and applicable tax law. VAT/Tax is based on embarkation port and itinerary. APA is an advance deposit, reconciled against actual costs at the end of the charter.
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Cilicia

Belize
55.00 Ft
✦
8 pax
✦
4 cabins
✦
2 crew
Ask us for reviews
Professional crew
Ask us for reviews

What this yacht offers

Sleeps up to 8 in 4 Queen cabins, each with a private ensuite bathroom and separate shower, plus generous natural light throughout. 

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Other toys

1 subwing

information

Delight served on deck

Sample Menus ‐ Breakfast

  • Continental | Local granola, freshly baked pastries, plain yogurt, and seasonal tropical fruits
  • Banana Rum Pancakes topped with caramelized banana slices, drizzled with a boat-made spice-infused syrup, served with crispy Belizean bacon
  • Cheddar and Herb Frittata with smoked ham and tomatoes, served with sweet potato hash and whipped goat cheese
  • Coconut French Toast drizzled with a spice-infused syrup, served with local sausage and seasonal tropical fruits
  • Maya Eggs | Free-range eggs scrambled with chaya (Maya spinach), bell peppers, and herbs, served with coconut-baked plantains, farmers market cheese, and refried beans

 

*Breakfast is served with baked goods/bread, fresh fruits, island jams and spreads, and beverages, including locally roasted coffee.

 

Sample Menus ‐ Lunch

  • Welcome Salad | Tropical Shrimp, Pineapple, and Peanut Salad served with a refreshing mango ginger dressing and freshly baked bread
  • BBQ Reef Burger served with a watermelon feta salad
  • Belizean Chorizo and Rum-infused Black Bean Soup
  • Chicken Tostadas with Pico de Gallo
  • Fragrant Chicken and Broccoli Salad served with a peanut butter ponzu sauce
  • Fresh Caught Fish Tacos with purple cabbage slaw and pineapple cilantro crema
  • Shrimp Sushi Stack
  • Tropical Shrimp, Cucumber, Ginger, and Mint Rice Paper Salad Wraps served with a sweet habanero chili dipping sauce

 

Sample Menus ‐ Hors D'Oeuvres

  • Baked Brie, Mango Chutney, and Pear Croustade
  • Chicken Satay Skewers with Peanut Sauce
  • Creamy Herb Shrimp Scampi Dip with Tortilla Chips
  • Fresh Caught Caribbean Lobster or Conch Ceviche with Tortilla Chips
  • Hummus 3 Ways | Black Olive, Cilantro Lime, and Roasted Beet Hummus with Crudités and Toasted Flatbread
  • Seacuterie Board

 

*Cocktails include our signature Painkiller, a coconut pineapple rum punch with freshly grated nutmeg.

 

Sample Menus ‐ Dinner

  • BBQ Caribbean Lobster topped with a Pineapple Pico de Gallo and served with coconut fried plantains
  • Belizean Rum Soaked BBQ Pork Tenderloin topped with a Mango Balsamic Reduction and served with Ginger Sweet Potato Mash
  • Brazilian Shrimp "Moqueca" served with Saffron Rice
  • Chef's Masterful Creation with the Catch of the Day
  • Island Shrimp Linguine and Tomato Salad topped with a Balsamic Herb Vinaigrette
  • Goat Cheese and Herb Stuffed Chicken Breast served with Fondant Potatoes and Ratatouille

 

*Dinner is served with a selection of wines.

 

Sample Menus ‐ Desserts

  • Chocolate Rum Salami with Chocolate Drizzle
  • Coconut Chocolate Brownies with Berry Compote
  • Dragonfruit Cheesecake
  • Key Lime Ginger Crunch
  • Mini Tiramisu Cups

 

*Belize's waters are home to the spiny lobster, which many of our guests find sweeter than those in the US. The season (July 1st - March 30th) is strictly enforced to maintain healthy stocks and ensure an abundance for locals and tourists alike.

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Delicious food

Your starting place

Belize
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Meet your crew

1 / 3

Meet your crew

We appreciate and understand the importance of crew designation and clear communication with guests; however, we will confirm the actual crew 30 days before arrival. We reserve the right to change/reschedule the crew based on operations.

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Elias Trejo
Elias
Trejo Belizean
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A San Pedrano through and through, Elias is a man shaped by the sea. Dive fins, fishing lines, and open waters are second nature to him—if it happens on the water, he’s right at home.

 

With 15 years of experience sailing catamarans, Elias turned a lifelong passion into his dream role as a liveaboard captain. He prefers the lull of the sea and the pull of the horizon over life ashore, guiding each voyage with confidence and deep local knowledge.

 

Among his most memorable feats is captaining a catamaran from Cuba to San Pedro—a crossing he speaks of with pride and one he’d gladly do all over again in a heartbeat.

For Elias, the sea isn’t just a workplace—it’s home.

Ricardo Guzman
Ricardo
Guzman Mexican
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Ricardo “Rick” Guzman brings a vibrant blend of passion, heritage, and experience to the galley. Originally from Mexico, he moved to Belize with his family at the age of two and grew up surrounded by a culture where family and food go hand in hand.

 

Born into a family that loves to cook, Rick’s passion for the kitchen began early. What started as a summer job washing dishes quickly evolved into a full-fledged culinary career, inspired by the flavors and traditions he learned at home—especially from his mother.

 

Over the years, Rick has steadily honed his craft, working his way through Belize’s restaurant scene before becoming a private chef on the Placencia Peninsula. His cooking reflects a blend of Belizean influences and Mexican flair, shaped by the diverse cultures that make Belize unique.

 

Today, Rick brings that same creativity and dedication to the BSV galley, crafting meals that celebrate both flavor and place while ensuring every guest enjoys a memorable dining experience on the water.

1 / 3
Main crew photo
Elias - Trejo
Ricardo - Guzman
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Your starting place

Belize
See on map
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Weekly rate
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Estimated total
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This yacht cruises several regions with different VAT rates. The estimate uses the highest one; the final rate depends on where your charter starts and sails.

Charter terms are not specified for this yacht. The estimate assumes “plus expenses” and includes APA.

{{ yachtExtendedPricing.shortCharter }}

Local taxes for this cruising area are confirmed at booking.

APA covers fuel, food, berthing and other running costs. It is a deposit, not a fee — unused funds are returned. Final amount is confirmed at booking.

{{tooltipText ?? 'Select the number of guests and your charter dates'}}
all inclusive
$ {{ yachtPricing.toLocaleString('en-US') }}
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