EVER III

€14,000 - €22,000 / per Week

Top Overview Features Crew Rates EVER III CHARTER GUEST REVIEWS
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OVERVIEW

EVER III si a 4 cabins version of the famous Lagoon 560 with a master king size bed cabin and 3 double queen size bed cabins. Her crew of three will pampered you while on board

LAYOUT

SPECIFICATIONS

  • Length
    55.00 Ft
    17.00 m
  • Yacht Type Cat
  • Guests 8 maximum
  • Cabins 4
  • Crew 3
  • Summer W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
CONTACT A CHARTER BROKER

Holiday: EVER III and her crew are looking forward to welcoming guests onboard for the summer season in the Mediterranean. PRICES ARE WEEKLY & FULLY CREWED CHARTER (8 pax - 3 crew) / MYBA terms Summer 2026 weekly rates: 01 April - 29 May: 14,000 € per week + VAT* + APA** 30 May - 26 June: 16,500 € per week + VAT* + APA** 27 June - 10 July : 19,500 € per week + VAT* + APA** 11 July - 21 August : 22,000 € per week + VAT* + APA** 22 August - 04 September : 19,500 € per week + VAT* + APA** 05 September - 02 October : 16,500 € per week + VAT* + APA** 03 October - 06 November: 14,000 € per week + VAT* + APA** Minimum 3 nights For 6 nights or less, divide the weekly rate by 6 nights X number of nights. Delivery fee: Cannes - Ajaccio: €500 Cannes - Bonifacio: €750 Cannes - Olbia: €1500 Ajaccio - Bonifacio: €250 Ajaccio - Olbia: €500 Bonifacio - Olbia: €250 For other ports, please contact the Central Agent. Included in these rates are : Private yacht and service of the crew in compliance with our quality charter, insurance for the yacht and the passengers (civil liability), bedding, towels and beach towels, use of on-board leisure equipment (snorkeling, fishing gear, kayaks, sea scooter, board games, Video and HiFi, WIFI....) Not included in these rates are : *VAT: 20% in France, 22% in Italy **A.P.A: 25% SY to cover all costs in advance: fuel & provisioning, special requests (champagne, fine wines, specific alcoholic drinks & excessiv alcoholic beverage consumption), permit, cruising & government** taxes and fees, dockage & marina fees, use of communication means available aboard. APA: The Advance Provisioning Allowance is a deposit made to cover expenses incurred during the charter, such as fuel, food, beverages, mooring fees, visa fees, harbour fees, park fees, local taxes, and other expenses not included in the Charter Fee. It is paid in full with the Charter Fee and is managed by the captain, who can present the accounts on request. If during the charter, the provision becomes insufficient, the client will be advised by the captain and be required to supplement the sum. The captain will present the detailed accounts at the end of the charter, and any remaining APA will be reimbursed directly. All rates are for the entire yacht and are subject to change without notice prior to any actual reservation. A crew gratuity, at your discretion, but typically 10% to 20% of the rate, is not included

FEATURES

Learn more about EVER III

  • Accommodations
  • Entertainment
  • Guest Amenities

  • 1 king & 3 queens for guests

    1 Twin & 1 single for crew

  • Adult W Skis Yes

    Gear Snorkel Yes

    Tube Yes

    Wake Board Yes

    Fishing Gear Yes

    Stand Up Paddle 2

    Sea Scooter Yes

    Dinghy Hyfield 460

    Dinghy Hp 60

    Dinghy Pax 8

  • Bimini Yes

    Ac Full

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Your Crew

CAPTAIN SKANDER SAAD & CHEF TBC


Captain: Skander Saad

With extensive experience commanding yachts across the Mediterranean, Skander M’SAAD is a seasoned and skilled captain. Holding a Yachtmaster Offshore certification, he is authorized to operate commercial yachts up to 150 nautical miles from the nearest port. Over the years, he has navigated through the coastlines of Corsica, Sardinia, France, Italy, Spain, Portugal, and Malta, ensuring exceptional voyages for his guests.
Beyond his navigational expertise, Skander is also highly proficient in yacht maintenance, crew management, and provisioning, making him a well-rounded and reliable captain. Fluent in French, Arabic, Italian, and English, he effortlessly communicates with international guests and crew.
This summer, Skander will be at the helm of a luxury catamaran, ready to deliver seamless, safe, and unforgettable sailing experiences.

Cook / Stewardess: TBC


Jade Febbraio – Hostess Aboard a Catamaran
Jade is a young and passionate member of the EVER III crew. Friendly, approachable, and always willing to assist, she takes pride in ensuring comfort and care for passengers throughout their journey. Her fluency in both French and English allows her to connect easily with a diverse range of guests, while her enthusiasm and positive energy make her a valued part of the team.

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CUISINE

Breakfast
Selection of Fresh Items:
Seasonal fresh fruit, Yogurt and assorted cereals, Muffins and mini croissants
Hot & Savory Options:
Smoked salmon, French omelette, Scrambled eggs, Fried eggs, Grilled vegetables, French toast 
Assorted cold cuts
Beverages:
freshly squeezed orange juice, Coffee, Tea, Milk, 

Day 1
Lunch 
Thai chicken marinated salad, roasted peanuts and raisins, julienne fresh carrots, green salad, tomato
cherry, topped with mango sauce
Mix Cheese platter served with fresh sliced pear, mango marmalade, and acacia honey
Dinner
Mille-feuille of Eggplant Parmesan
Baked Sea bream in a potato and courgette crust, topped with cherry tomato, and served with fresh spinach salad and roasted portobello mushroom
Green Apple sorbet topped with Vodka

Day 2
Lunch
Tuna tartare with avocado, balsamic vinaigrette
Serrano rolls with asparagus and cheese fondue
Pineapple carpaccio with cinnamon
Dinner
Caprese salad with pesto drizzle
Lobster & shellfish Catalan-style
Vanilla ice cream with red fruit and crushed almonds

 Day 3
Lunch
Marinated beef fajitas with peppers, avocado, creamy garlic cheese
Mixed fruit platter
Dinner
Beef carpaccio with rocket, parmesan, cherry tomatoes
Rosemary-marinated lamb chops, baked new potatoes, ratatouille
Lemon sorbet with lemon vodka and mint

Day 4
Lunch
Mahi mahi ceviche with lime, chili, cilantro
Exotic chicken & shrimp salad with pineapple, mango, watermelon, red pepper, julienne carrots
Dinner
Baked scallops au gratin with Roquefort
Seafood linguine (shrimps, clams, mussels, squid)
Coffee cream with rum & caramel

Day 5
Lunch
Melon & Jamón Serrano
Mediterranean octopus salad with potatoes, olives, capers, basil
Greek yogurt with acacia honey, blueberries, and crushed nuts
Dinner
Sicilian fennel-orange salad with pink peppercorn
Caramelized pork in honey-orange glaze, broccoli, lemon basmati rice
Vanilla flan with rum & dried fruits

Day 6
Lunch
Goat cheese salad with dried fruit, honey-balsamic dressing
Cod in saffron sauce with baby spinach, pumpkin purée
Coconut ice cream with chocolate sauce
Dinner
Pomegranate & shrimp salad with crispy bacon, julienne carrots
Duck breast in orange sauce, gratin dauphinois
Panna cotta

Day 7
Lunch
Tuna poke bowl with mango, avocado, cherry tomatoes, spinach, balsamic-soy dressing 
Fresh fruit salad
Dinner
Thai-style marinated shrimp salad
Baked salmon in filo pastry with spinach & fondue cheese, Provençal stuffed vegetables
Caramel flan

EVER III REVIEWS

Accueil disponibilité - Super charter

Merci à vous pour une semaine inoubliable

July 2-7 Sardinia

Wonderful charter

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