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  • 61,000 / Week
  • 79,000 (High Weekly Price)
  • 61,000 (Low Weekly Price)
  • Summer Port: Croatia
  • 12 Guests
  • 6 Cabins
  • 2 King
  • 2 Double
  • 4 Twin
  • 6 Showers
  • Jacuzzi
  • JetSkis
  • Air Conditioning

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  • Size: 128.00 Ft
  • Beam: 8.2
  • Draft: 2.3
  • AC: Full
  • Year Built: 2024
  • Builder: Custom
  • Thrilling water adventures
  • For the adventurous guests, there will be several fun water toys to choose from. There's no better way to explore the Adriatic Sea than to ride a jet ski, a SeaBob, waterskis, a wakeboard, an e-foil, or go on a Ringo ride. There will also be paddleboards aboard, which are perfect for exploring the nearby hidden beaches.
  • Jet ski, 2 SeaBobs, Water skiing, Ringo ride, Wakeboard, 4 Paddleboards
  • Ultimate outdoor experience
  • A smartly designed spacious sundeck will have an open-air cinema, a BBQ, another bar, a jacuzzi, and several lounging areas. There will be another dining table, which will be great for savoring the delicious meals while enjoying the breathtaking nearby scenery.


Master cabin (24 m2) with double bed (180×200 cm) and sofa. Private bathroom with ensuite bathroom, 55” SMART TV, SONOS Beam Gen2 soundbar.
VIP cabin (22.5 m2) with double bed (180×200 cm) and sofa. Private bathroom with ensuite bathroom. 55” SMART TV, SONOS Beam Gen2 soundbar.
4 Convertible cabins (16 m2) with twin beds (2 x 90×200 cm). Private bathroom with ensuite bathroom. 55” SMART TV, SONOS Beam Gen2 soundbar.

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Maxita Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

Menus are customized to accommodate distinguished guests' unique preferences, dietary needs, and tastes.

  • Shrimp Carpaccio with Orange Gel, Lime Gel, Semi-Dried Tomato
  • Vitello Tonnato - Pumpkin Cream
  • Ceviche
  • Spicy Tuna Salad
  • Mozzarella with Tomato Juice, Tomato Cubes, Tomato Concasse, Purple Onion
  • Shrimp and Orange Risotto
  • Genovese Pesto Pljukanci (Mint, Parsley, Basil)
  • Sweet Bread (Candied Fruit), Lamb Ricotta
  • Sous Vide Squid with Aioli and Pickled Peach
  • Prosciutto and Cheese
  • Pasta Pockets with Beef Goulash (Maybe Beetroot)
  • Beef Steak Carpaccio
  • Cuttlefish Risotto

  • Boiled Octopus (Pan-Seared) with Sauerkraut and Onion Cream
  • Venison or Lamb Fillet (loin) with Forest Fruit Coulis, Mushroom Duxelles, Vegetable Patty
  • Sea Bass Fillet, Cauliflower Puree, Smoked Cauliflower, Pickled Cauliflower
  • Yellowfin Tuna Swordfish Fillet, Pear Dip, Tomatoes, Sous Vide Courgette
  • Hake in Lard, Lentil Salad, Squash Cream
  • "Gregada" with Various Fish, Shellfish, Shrimp, and Squid*
  • Grilled Ham Steak - Chickpea Onion Stew, Carrots, Cherry Tomatoes
  • Cuttlefish Ragu, Creamy Polenta, Broad Bean Cream
  • Lamb Shank, Potato Espuma, Pear
  • Rack of Lamb, Pressed Roasted Potatoes, Carrot Cream with Rosemary
  • Lamb Goulash, Sweet Potato Vanilla Cream, Steamed Vegetables
  • Yogurt and Turmeric Marinated Chicken Breast (Breaded), Sautéed Vegetables, Tomato Cream
  • Confit Duck Leg (Breaded), Roasted Bell Pepper, Pickled Pepper, Toasted Pine Nuts
  • Duck Fillet, Orange Cream, Fennel with Orange, Sautéed Carrot with Coffee
  • Boiled Beef, Pea Panna Cotta, Potato and Cabbage Puree, Charlotte Potato
  • Veal Tongue, Gnocchi Stuffed with Pancetta and Onion
  • Sous Vide Octopus with Olive Leaves - Potato Puree, Baby Vegetable
*Gregada is a traditional fish stew. It was initially prepared with only potatoes, onions, and small white fish that were too small for grilling.

  • Rosemary Cake with Olive Oil, Mascarpone Cream, and Bottarga di Muggine
  • Tiramisu
  • Panna Cotta
  • Apple Strudel - Vanilla Cream, Apple Gel (Raisins) - Apple Compote
  • Cheesecake
  • Zabaglione - Raspberry Pepper Cream - Almond Crumble
  • "Rožata"*
  • Croquant Semifreddo - Cocoa Tuile
  • Lemon Curd Tart
* Rožata is a traditional medieval dessert halfway between creme brulee and flan. It is widespread around the Adriatic Sea and comes from the city of Dubrovnik in Croatia. Its main ingredients are large quantities of eggs, sugar, and milk. It is slowly baked in a bain-marie. Then, it is topped with caramel sauce before being served. Sometimes, it is also accompanied by fruits.

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