Sole

Port Kaštilac, Kaštel Gomilica
78.00 Ft
12 pax
6 cabins
3 crew
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Sole
Croatia
78.00 Ft 12 pax 6 cabins 3 crew
Location:
Croatia
Charter date:
Number of guests:
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Weekly Charter Rate: € 17,900
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APA: € {{ yachtExtendedPricing.apa.amount.toLocaleString('en-US') }}
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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Sole

Port Kaštilac, Kaštel Gomilica
78.00 Ft
12 pax
6 cabins
3 crew
Ask us for reviews
Cpt. Toni Meet the crew
Ask us for reviews

What this yacht offers

Sole sleeps up to 12 guests in 6 double bed cabins.

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ACCOMMODATION

6x Double Cabins
Air conditioning
Sun awning
Grill on board
6x Shower
6x Toilets

Deck plan

Deck plan

ENTERTAINMENT

Audio System
Board games
WiFi

WATER ACTIVITIES

SUP board
Snorkling
Kayak
Float mats
Fishing gear

Other toys

Jet-ski: 1000 EUR/week + fuel (needs to be ordered at least one month prior embarkation)
information

Delight served on deck

 Breakfast – Buffet Style (Daily)

Light and varied selection, self-service

Freshly baked bread and pastries

Butter, jams (fig, apricot, strawberry), honey

Cheese selection (feta, sheep cheese, gouda....)

Cold cuts (prosciutto, pancetta, turkey ham)

Seasonal fruit (watermelon, melon, grapes, figs, peaches)

Yogurt, milk, cereals,

Boiled eggs / scrambled eggs / omelets made to order

Olives, tomatoes, cucumbers, peppers, arugula

Coffee, tea, juices (orange, apple), infused water with lemon & mint


Lunch – 3-Course Menu (7 Days)

Day 1 

Starter: Octopus salad with olive oil, parsley & lemon
Main: Grilled white fish fillet (sea bream or sea bass) with Swiss chard & potatoes in olive oil
Dessert: Homemade crêpes with jam and chocolate


Day 2

Starter: Mussels “buzara” style (white wine, garlic, parsley)
Main: Grilled chicken skewers with vegetables + vegetable rice
Dessert: Fresh fruit salad with mint and lime


Day 3 

Starter: Caprese (tomatoes, mozzarella, basil, olive oil)
Main: Grilled calamari with young potatoes and arugula
Dessert: Fresh fruit + ice cream scoops and warm fritule (Dalmatian mini doughnuts)


Day 4 

Starter: Octopus carpaccio with lemon dressing
Main: Dalmatian-style beef stew with homemade gnocchi or polenta
Dessert: Homemade almond & orange cake


Day 5

Starter: Marinated anchovies/sardines with olives and capers
Main: Mixed grilled fish (sea bream, mackerel, calamari) + arugula & cherry tomato salad
Dessert: Crêpes with lemon sugar or ice cream


Day 6 

Starter: Bruschetta (tomatoes, basil, olive oil, capers)
Main: Grilled lamb chops + grilled zucchini, eggplant & peppers
Dessert: Cheesecake with local figs or orange marmalade


Day 7 

Starter: Shellfish & shrimp salad with lemon dressing
Main: Creamy seafood risotto (calamari, shrimp, mussels, octopus, white wine, olive oil, parmesan)
Dessert: Homemade almond cheesecake or panna cotta with berries


   Additional Notes 

Seafood & fish should be locally caught and fresh (buy daily or the day before).

Vegetables should be seasonal, preferably from local markets.

The menu can be adapted for vegetarian, vegan, or allergy-friendly diets.

Portion sizes should be light, as guests often dine ashore in the evenings.

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Meet your crew

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Meet your crew

Ante Toni Srdar
Captain
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Captain Ante Toni, born in 1966, after graduating from naval school, has embarked on a maritime journey since 2000.
His passion for the sea is unwavering, and his skills have been honed through years of experience, particularly in deep-sea fishing.
Ante is fluent in Croatian and English—a very flexible person who makes enormous efforts to make guests feel like home.
One of the most cherished aspects of his work is the opportunity to meet new faces and share his love for the sea.
Due to his long-term experience and knowledge of the Croatian coast, he will show the best places and lead the guests into the most beautiful ports.
When not at the helm, Ante enjoys the thrill of skiing on the slopes and casting a line for leisurely fishing.


Petar Radica
1st Officer/Stew
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The gulet Sole is proud to have Ivan Kučas—affectionately known as Kuča—on board, a young and dedicated sailor born on November 22, 2006. With a strong foundation from the Maritime School in Split, Ivan combines his formal training with hands-on experience to ensure smooth sailing and a welcoming atmosphere for every guest.
He began his maritime career in July 2023 and has quickly proven himself as a reliable and capable crew member. Before joining the Sole, Ivan gained valuable experience working as a waiter for three summer seasons, which honed his people skills and made him a natural at connecting with guests. Fluent in English and with conversational German and Italian, Ivan enjoys meeting people from different cultures and engaging in warm, friendly conversations on board.
When he’s not working, Ivan enjoys boxing, playing water polo, and spending time with friends exploring his hometown or just relaxing over coffee. His energy, enthusiasm, and approachable personality make him an essential part of the Sole crew, ensuring guests feel at home and well cared for during their voyage.


Jan Juraj Pađen Higinio
2nd Officer
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The gulet Sole is delighted to have Jan Juraj Pađen Higinio—known to everyone simply as Jure—on board, a friendly and energetic sailor born on September 18, 2006. A graduate of Maritime High School, Jure joined the Sole crew in 2024 and quickly proved himself as a dependable and personable member of the team.
Though still early in his maritime career, Jure’s approachable nature and enthusiasm make him a favourite among guests. He especially enjoys talking to guests and learning about their cultures, always ready with a smile and a helping hand.
In his free time, Jure is passionate about sports—particularly football, basketball, and boxing—and also enjoys unwinding with video games. In the winter, he takes time to relax, enjoying good food and much-needed rest. His youthful spirit and willingness to connect make him an invaluable part of the crew, helping to create a warm and welcoming atmosphere on board.

TBA
Chef
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TBA

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