ARKTOS

ARKTOS is a 78 ft Lagoon sailing catamaran accommodating up to 9 guests in 4 cabins. Built in 2026. Cruising areas: Caribbean Leewards, Caribbean Windwards, W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard..

ARKTOS is accommodating 9 guests maximum in 4 ensuite cabins:

MASTER CABIN

Access from the forward salon through a wooden sliding door.

1 King island double bed (2.05 x 1.80 m / 6'9" x 5'11")

VIP- STARBOARD HULL AFT CABIN

1 Queen island double bed (2.05 x 1.67 m / 6'9" x 5'6")

PORT HULL AFT CABIN

2 single beds with side access (2.05 x 0.9 m / 6'9" x 2'11"), sliding and convertible into one double bed. This cabin also features a Pullman bed, allowing it to accommodate 3 guests in total.

MID-SHIP CABIN

1 Queen island double bed (2.05 x 1.67 m / 6'9" x 5'6")

CAPTAIN: Marco PIGNATELLI
Italian
Master 200 GT, Officer of Watch 3000 GT - STCW95
11 years experienced
Languages: Italian (native), English, Spanish (fluent) & (basic) French

From the sun-soaked coast of Puglia in southern Italy, Marco’s connection to the sea began with watersports like windsurfing and kitesurfing. This passion led him to a professional career at sea, where he's built a solid track record
navigating the Mediterranean, Red Sea, and Caribbean.

Marco holds the Officer of the Watch Yachts

SAMPLE MENU by CHEF DAVID BUSTOS

BREAKFAST

Fresh fruit, fruit salad,

Toast, cereals, pastry bakery

Porridge Cake with dates, Yogurt, Granola

Pancakes with red fruits and maple sirup, Banana bread

Omelets and boiled, Benedict, fried eggs

Avocado toast, Smoked salmon

Cold sausages, cheese table

DAY 1

LUNCH

Caprese Salad with pesto pine nuts

Piccata chicken with lemon tagliatelle

Almond Cake

DINNER

Razors in beure blanc sauce

Monkfish with Green sauce Romescu and black garlic

Lemon tarte with red fruits

DAY 2

LUNCH

Cucumber salad with Asiatic dressing and cashew

Salmon with lemon sauce and vegetables

Catalan Cream

DINNER

Tuna tartar with xipotle and wakame

Beef entrecote with wok vegetables and mini potato

Rice with coconut milk and lime

DAY 3

LUNCH

Greek salad

Shrimp rice with Safran

Thin apple tart

DINNER

Burrata with pistacchio, grapes, cherry and black honey

Seabass with cauliflower puree and asparagus

Corn flan with salty caramel

DAY 4

LUNCH

Cesar salad

Tuna poke bowl

Tatin cake

DINNER

Confit artichokes with crunchy serrano ham and fried egg

Octopus with mushed potato truffle and crispy corn

Pistachio cheesecake

DAY 5

LUNCH

Ceviche Acapulco (mexican style)

Spaghetti pesto with rosemary cherry

Brownie Oreo with vanilla ice

DINNER

Carrot, red cabbage, peanuts salad with Asiatic dressing

Lamb chops with potato thymian and vegetables

Mascarpone Panacotta

DAY 6

LUNCH

Bruschetta with confit sherry and mozzarella

Chicken breast with bacon, spinach cream and cauliflower

White chocolate cake with hazelnuts

DINNER

Vietnamese spring rolls

Seafood cannelloni with black bechamel and saffron aioli

Lemon tarte with red fruits

DAY 7

LUNCH

Fresh lettuce tacos with avocado and tomato tartar

Squid with gratin potato and onion sauce

Passion fruit mousse

DINNER

Babaganoush and Muhamara with pita bread

Mushroom Risotto with beef cheeks

Lemon tiramisu