• 19,000 / Week
  • 23,000 (High Weekly Price)
  • 19,000 (Low Weekly Price)
  • Winter Port: W. Med - Spain/Balearics
  • Summer Port: W. Med -Naples/Sicily, Greece, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics
  • 7 Guests
  • 3 Cabins
  • 1 King
  • 1 Queen
  • 1 Double
  • 3 Showers
  • Children-Friendly
  • Air Conditioning

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  • Size: 83.00 Ft
  • Beam: 19,8
  • Draft: 10,5
  • Engine: Main Engine Cummings 5.9L Turbo 300 HP Generator Kohler 16.5kw consumption 8lt/hr
  • AC: Full
  • Year Built: 1991
  • Builder: Trehard


NOHeea’s Master suite is very spacious and sleeps 2/3 with one large double bed and a single and a corner desk/vanity table with seat. Fully air conditioned and equipped with monitor, dvd, touch panel control.
Vip Double Cabin sleeps 2 with one double bed. It’s cool and calm. Fully air conditioned and equipped with monitor, dvd, touch panel control with iPod connector.
The Port Guest Cabin sleeps 2 with two single beds, good natural light and ample storage space. Fully air conditioned and equipped with monitor, dvd, touch panel control with iPod connector.
Saloon is unusually large, on the port side there is an oval dining table surrounded by comfortable leather seating, with extra seats available if required.
Crew quarters separated to maintain guests privacy

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NOheea 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.

The chef chooses fresh local ingredients and innovative cooking tecniques such as wipe sifon, smoking gun and low temperature cooking. Through Sousvide tecnique the food maintains all its organoleptic properties keeping most of its liquids inside: the results is a great juiciness and flavor.

  • Tuna and mango tartare with his emulsion
  • Our special cured and smocked salmon (made on board)
  • Eggs Benedicte
  • Greek salad
  • Avocado dressed salad in his skin
  • Diced avocado and cured salmon salad
  • Sousvide octopus salad
  • Caesar salad with sousvide chicken breast
  • Citrus fruits “Risotto” with raw shrimps quenelle
  • Creamy “Risotto” with pumpkin and flowers
  • Bread and buckwheat “Focaccia” with cherry tomatoes
  • Eggplant and basil “Panzerotto”
  • Hand made “Gnocchi” with claims, broccoli and confit cherry tomatoes
  • Cuttlefish black “Spaghetti”
  • “Fettucce” with prawns and confit cherry tomatoes
  • “Tagliatelle” with squid and asparagus (one with asparagus emulsion on bottom)
  • “Caserecce” with sauteed mussels and “Scamorza” leaking
  • Cous cous with code, leeks, raisin and pine nut
  • “Beccafico” sardines
  • Stuffed cuttlefish and rocket salad
  • Stuffed squid with steamed cauliflower
  • Fruits salad
  • Almonds cake
  • Lemon curdy with blackberries and sifonate greek yougurt
  • Quejadinha (Brazilian cake)
  • Crispy almonds with vanilla ice cream quenelle
  • Puffy Pastry roses stuffed with baked apple and cinamon
  • Red fruits “Bavarese” with Berries

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