Yacht Description

PACHA yacht is a 91.84 ft long sailboat monohull and spends the summer in Croatia. It was built by TUZLA SHIPYARD in 2000. A refit was done in 2015. The yacht layout features 4 cabins and accommodates 9 guests. The cabin arrangement is following: 1 queen cabin, 3 double cabins, 1 pullman cabin.

The sailboat features MAN 440 HP, 2x ONAN 22 KW engines .








Built by

€22,500 - €24,500

Weekly price low-high season


Crew Pets: No

Price Details

Price from: €22,500

High season rate: €24,500

All inclusive except alcoh. drinks and marina fees


Guests: 9
Draft: 2.60
Cruising Speed: 8
Maxspeed: 9
Built: 2000
Cabins: 4
Queen: 1
Double: 3
Pullman: 1
Jacuzzi: No


BBQ: 0
AC: Full



More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size:
Kayaks 1 Pax: 0
Kayaks 2 Pax: 2
Dinghy Hp: Yamaha AB 50 HP
Floating Mats: Yes
Dinghy Pax:
Swim Platform:
Water Skis Adult: Yes
Boarding Ladder:
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: Yes
Beach Games: 0
Wave Runners: 0
Fishing Gear: 0
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 0
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes


Crew Information

Captain: Milan Grujic

Milan Grujic - Captain

Milan Grujic was born in 1963, in Sibenik, Croatia. He graduated from Marine University in Split, Croatia in 1988 what was followed by employment in the merchant navy for next 10 years. After sailing over all the world seas, in 1998, he becomes a land-based maritime professional. In 2015, he decides to take over Pacha as her captain as well, being her owner from 2014.
Milan's unquestionable experience guarantees safe and pleasant sailing.


Spiro Radic Deckhand

Born in 1993, in Split, Croatia. As a passionate sea lover, Spiro started his skipper experience in 2012 when he graduated from Mechanic Technical School in Trogir, Croatia and obtained Boat Skipper Category C Certificate.
Over the next couple of years, he gained significant experience working for Aventur Charter, Trogir, Croatia, taking care of different kinds of yachts. Spiro is experienced in mechanics and IT fields as well.
As a skilled deckhand, dedicated worker and an excellent team player, Spiro is the part of Pacha crew from 2016.


Cvita Grujic Stewardess
Born in 1992, in Sibenik, Croatia, Cvita grew up in a long hospitality tradition seaside town - Sibenik. After graduating from Hospitality and Tourism Management School, Sibenik, Croatia, she enrolled to Culture and Tourism Studies at University of Zadar, Croatia. She started her yachting stewardess career during her studies, in 2011.
Before joining Pacha, Cvita worked on mega yachts, where she gained both knowledge and experience. She is a hard working and motivated professional, ready to meet all clients' needs with a big smile. In her free time, she is a passionate sport and fitness lover.
Cvita decided to change mega yachts with the family-owned Pacha in 2015. and continue her luxury hospitality career.


Dino Mihalic - Chef
Born in 1993, in Sveti Ivan Zelina, Croatia. Interested in different cuisines and tastes ever since he was a little boy, Dino grew up to an ambitious and motivated chef. His work-of-art cooking will definitely tickle your imagination.
Starting his culinary career during his studies at Chefs College in Zagreb, Croatia, he worked in well known Sheraton Hotel in Zagreb, Croatia. Continuing his professional path, he was named the head chef of restaurant Arka in Skradin, Croatia from 2011 to 2013, the head chef and shift manager of Restaurant Lav, Zagreb, Croatia from 2014 until he joined Pachas team in 2016.




  • Traditional Minestrone with Glazed Vegetable and Parmesan Croutons

  • Beef Carpaccio with Local Rucula and Champagne & Basil Foam

  • Beef Tournadeau wrapped with Zucchini in a Champagne Saucewith Istrian Style Dumplings

  • Chocolate Mousse infused with White Pepper and Cinnamon


  • Gazpacho Mediterranean Style with Soy Sauce Reduction

  • Salmon Skewers Marinated in Ginger and Served with Saffron Rice

  • Local Cheesecake with Wild Berry Puree and Fresh Mint



  • Prawn Bisque with Croutons

  • Caper Salad with Onion, Tomato, Scampi and Julienne of Wakame

  • Marinated Local Lobster with a Traditional Marinade served with Fettuccini and a Local Cheese

  • Panna Cotta infused with Gin and Ginger


  • Pasta Italian!!! (Bolognese with Walnut and Olives)

  • Smoked Duck Breast Risotto served in Hard Cheese Nest

  • Spicy Fruit Salad with a Hint of Local Truffle



  • Cream of Broccoli Soup with Mediterranean Herbs and served with a Cream and Chili Foam

  • Octopus Salad served with a Citrus & Herb Dressing

  • Steamed Filets of Local Sea Bass with Roasted Orange, Basil and Feta Cheese with Blanched Seasonal Vegetables Marinated in Mediterranean Herbs

  • Flambé Crepes Filled with Fresh Fruits and Served with a Sour Cherry Puree


  • Chefs Salad with Chicken, Quail Eggs with a Special Chefs Dressing

  • Marinated Beef Filet with Frozen Mustard and a Mascarpone and Course Black Pepper Foam

  • Prosecco with Amaretto Biscotti, Cinnamon and Figs



  • Traditional Home made Veal Broth with Wheat Grit Dumplings

  • Spaghetti with Prime Veal Cut, Nutmeg, Hard Cheese and Butter Sauce

  • Grilled Beef Filet with Red and Green Pepper Coulis Served with Wok Stir Fry Vegetables

  • Strawberry Gateaux with a Chocolate Ganache


  • Salt cured Fresh Salmon with Lemon, Orange and Course Salt 
    Served with Chardonnay Flambé and Sautéed Penne

  • Baked Sea Bass Filets wrapped with Prosciutto and Fennel and served with a Spinach and Parsley Foam

  • Vanilla Ice Cream and Pumpkin Oil Foam



  • HTraditional Fish Soup Served with Toasted Croutons

  • Filet of John Dory and Farfalle Pasta - Served the Dalmatian Way!!!(Parsley, Garlic and Xtra Virgin Olive Oil)

  • Seared Tuna Steaks Wrapped with Pancetta and Rolled in Toasted Sesame Seeds and Served with Anchovy & Caper Foam and Green Pea Puree

  • Coconut Cubes Coated with Mascarpone & Vanilla crème


  • Asparagus and Lentil Soup with Croutons and Crème Fraiche

  • Traditional Lasagne Layered with Proscuitto, Spek, Kulen and Cheese

  • Carrot Cake Served with a Rich Cream Sauce



  • Mexican Tortillas with Red Kidney Beans, Peppers, Sweet corn and Chicken Served with a Mexican Style Sauce and a Spicy Emulsion of Cheese and Cream

  • Mixed Seasonal Vegetable Salad with Chicken Skewers Crumbed in Sunflower Seeds

  • Julienne of Caramelized Vegetables with Beef Tournadeau, wrapped in Eggplants Marinated in Soy Sauce and Cayenne Pepper

  • Fruit Tiramisu with Sage and Mint


  • Sautéed Prawns Wrapped in Pepper, Zucchini, Leek and Carrot and Served with Sweet Chili Sauce

  • Chefs Special Fish and Seafood “Epiphany”!!!(with Mussels, Prawns, Tuna, Monk Fish & Cod Fish)

  • Grilled Fresh Salmon Filets Served with Sweet Corn and a Lemon, Lime & Olive Oil Foam

  • Fruit Fool with Ice Cream, Candied Fruits and a Rum Sauce



  • Veal Ragyu Soup with Brunoise of Vegetable and Home Made Dumplings

  • Vitello Tonnato (Served with Tuna Sauce and Sweet Paprika Powder & Fresh Oregano)

  • Pasta with Prime Beef, Rosemary, Sautéed Cherry Tomato, Mustard and a Light Truffle and Pineapple Sauce

  • Rafaello Cubes with Chilled Cream


  • Medallions of Sea Bream with a Orange and Basil Sauce and Lanolin Seeds with Saffron Rice

  • Carpaccio Fantasy!!! (Cuttlefish, Fine Dice Vegetable Minestrone and Coffee Dressing)

  • Crepe Torte with Nutella Sauce and Wild Berry Coulis 

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