Elite Traveler Summer 2020

DISCOVER

It goes without saying that a superyacht charter is one of the most luxurious experiences in the world. For gourmands, yachts known for gastronomic excellence are sure to delight, and for wine connoisseurs, select yachts will often have their own private cellars. Many yachts have chefs with backgrounds in Michelin-starred establishments, and every charter superyacht will craft a fully bespoke menu for guests. The 239-ft Titania is one charter choice that will impress thanks to her experienced private chef and multiple on-board dining spaces, including six dining tables, to choose from. Expect food and beverages at their absolute finest from Titania ’s head chef Nick Clark, who has worked in many of Europe’s leading restaurants and has a love for international cuisine. For wellness fans, chef Clark has a particular focus on nutrition and using organic produce whenever possible. His tantalizing menus showcase all the best flavors and cooking styles of the yacht’s changing cruising grounds. For a setting to match the exquisite fare being served, the crew of Titania takes pleasure in turning their hands to a table decor scheme or theme to suit any occasion, whether a 10-course tasting meal or a birthday celebration. Her guests can enjoy sweeping views across the ocean from the full dining table on the main aft deck while, inside, a formal circular table is the ideal setting for a silver service dinner. The swim-up bar in Titania ’s 15-ft pool is a popular stop off for an icy fruit cocktail. From $495,000 per week, burgessyachts.com GASTRONOMY AT SEA Yachts by Ellie Brade

From top Titania at sea; Titania ’s head chef Nick Clark prepares a nutritious dish

TAKE TWO// CHARTER YACHTS FOR GOURMANDS

11.11 With her sophisticated and chic, Art Deco-inspired interior, the multi-award-winning, 206-ft 11.11 has a reputation for excellence. Share a beverage at the custom cocktail bar in the sky lounge before wandering out to be seated at the alfresco, backlit dining table for 14. The yacht has not one, but two, highly experienced head chefs on rotation who specialize in creating custom menus using the freshest local ingredients. Chef Anthony Bantoft’s Cucumber and Langoustine Ceviche is a must-try. From $742,000 per week, y.co

Laurel The elegant, 240-ft Laurel ’s many amenities include a private dining room for up to 16 guests with a starlight ceiling above the table that creates a special atmosphere. Private verandas on each side of the yacht provide the perfect spot for a romantic meal for two. For simple pleasures, the outdoor cafe with granite bar on the upper deck is the ideal spot for a piping hot coffee with the best views in the house. Chef Patrick Matthews’ signature style blends ‘food, passion and art.’ From $525,000 per week, iyc.com