TERRA DI MEZZO 3 is a 72 ft Solaris sailing monohull accommodating up to 6 guests in 3 cabins. Built in 2021 and refitted in 2022. Cruising areas: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard..
This spacious luxury yacht can accommodate up to 6 passengers: owner's master with a queen size bed and private bathroom and 2 guest cabins with twins and double beds and private bathroom.
Sep 16, 2026 – Dec 31, 2026
€25,000Base charter rate
August and July € 30.000 per week
Other period € 25.000 per week
APA 30% of the amount
VAT included
Jun 15, 2026 – Sep 15, 2026
€30,000Base charter rate
August and July € 30.000 per week
Other period € 25.000 per week
APA 30% of the amount
VAT included
Jan 1, 2026 – Jun 14, 2026
€25,000Base charter rate
August and July € 30.000 per week
Other period € 25.000 per week
APA 30% of the amount
VAT included
Rates are as published by the yacht and may exclude expenses, taxes and gratuities depending on the charter terms. Final pricing is confirmed in your charter quote.
Checking the yacht calendar…
Captain: Edoardo Martini
Age: 35
Languages spoken: Italian, English and French.
Sailing qualifications: IMO Master 200 gt /OOW 500 gt - Gmdss GOC - Helm operational - RYA Yachtmaster Offshore STCW commercial endorsment - STCW 95 First Aid - STCW 95 PSA - RYA PPR - PADI Open Water Diver - RYA Yachtmaster Offshore Shorebased - Catamaran instructor CVC - STCW 95. PSSR, Basic Fire Fighting, Survival and rescue & Advanced Fire Fighting - Istruttore derive CVC - Inscription Gente di Mare - Sailing License V/M without limits.
Experience: 15 years experience. Sailor on Sailing Yacht "ETRURIA" - Sailor on Sangermani sailing yacht "Voscia" - Sailor and bowman on Wally 101 "Indio" - Captain on sailing yacht "Khiva - First mate on Wally 80 "Tango" - Instructor at Centro Velico Caprera - skipper for a charter company - since 2013 Captain on Solaris 72 "Terra di Mezzo 3".
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Hostess/cook: Sara Di Bella
Age: 46
Languages spoken: English and German.
Experience: Date (2010 - 2015). Opificio JM Piazza San Marco, 3 Prato. First cook job. Line preparation and personal kitchen management.
Date (2015-2019). Osteria Gli Gnudi. Cook job.
Cooking course Confesercenti. Excellent level
Date (2005) Barman course at confesercenti.
Date (2006) Confesercenti cooking course.
Captain
Antipasti
Insalata tiepida di asparagi e gamberetti con salsa hollandaise.
Filetto di Salmone tataki con salsa orientale di soia, arancio e sesamo
Tartare di carne tagliata al coltello
Insalata di arancia e finocchio (v)
Primi
Penne alle mazzancolle, zucchine e pomodorini freschi
Risotto ai frutti di mare
Cous cous alla trapanese
Lasagne verdi, varianti al pesto o crema di carciofi. (v)
Secondi
Filetti di triglia in pastella e panatura di nocciole
Totanetti con granella di pistacchio ripieni di cous cous al profumo di zenzero, servito con tentacoli caramellati al miele.
Filetti di maiale al finocchio e cumino
Flan di grana con funghi finferli (V)
Dolci
Cheesecake al limone e zenzero
Pannacotta con crema di mango e granella di amaretto
Macedonia con gelato o yogurt e noci
Tiramisù
Il menù varia in base alla stagionalità degli ingredienti ed ai luoghi che andremo a visitare durante le nostre navigazioni.
A volte, per gentile concessione del mare, avremo la possibilità di cucinare pescato fresco al cartoccio, al sale o in guazzetto.
Siamo lieti di variare la nostra cucina per venire incontro a qualsiasi esigenza dietetica.
Examples of our dishes:
Entrées
Asparagus and prawn salad served with Hollandaise sauce
Tataki Salmon served with a sesame seed sauce
Meat tartare
Orange and fennel salad (V)
First courses
Penne with shrimp, courgette and fresh cherry tomatoes
Seafood risotto
"Cous cous alla Trapanese", with seafood and Arab influences
Lasagne Verdi, with basil or cream of artichoke (V)
Second courses
Red Mullet slices in a hazelnut and breadcrumb jacket
Baby squid stuffed with cous cous in a pistachio Grandola, served with caramelised tentacles
Cumin and fennel sirloin steak
Parmesan flan with mushrooms (V)
Desserts
Lemon and ginger cheesecake
Panna cotta with cream of mango and crumbled amaretto
Fresh fruit salad with ice cream or yogurt and walnuts
Tiramisu
Our menu varies depending on the availability of seasonal, local ingredients.
We often have the possibility of cooking local fresh fish.
We are happy to adapt our recipes to suit all dietary requirements.
Tell us your dates and group size and a charter specialist will confirm availability and send a tailored quote.
Request yacht detailsYacht information is supplied by the yacht’s central agent and may change. We verify every detail with the yacht before you book. Listing last updated July 7, 2026.
Yacht data provided by Central Yacht Agent.
