Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Frano Gugic | Croatian | 0 | English and Croatian | |
| Crew | Lorena Gugic | Croatian |
FRANO GUGIC – to understand Frano’s passion for boats and sailing you need to know about the history of a tiny village on the Korcula’s northern coast. Racisce used to be the centre of shipbuilding in Dalmatia – a place where the most renowned ships and top naval architects emerged. After graduation Frano studied marine engineering, a profession that took him around the world sailing many large vessels. On his return home he applied his marine expertise for the benefit of guests; he purchased Carpe Diem 7 in 2016
LORENA GUGIC – Frano’s companion for 27 years, Lorena started her career in yachting as a hostess on a 54f Sunseeker. Beforehand she worked in a hotel on Korcula followed by running her own travel agency. A graduate in Economics, she speaks English and Italian and hopes to learn Turkish one day. Her discreet approach and mellow personality are ideal for guests seeking no fuss and privacy.
MATEO DODIG (CHEF) Although Mateo is not a Gugic, he says he feels like a third son. He joined Carpe Diem in 2020 after having worked for a number of restaurants in Dalmatia. A very talented chef who will introduce you to the delights of Dalmatian Cuisine. Using the local produce you will have an opportunity to taste some of the best of Adriatic fish, locally cured meats and divine local sweets.
Captain
Frano Gugic
Hostess
Lorena Gugic
Chef
Mateo Dodig
Deckhand
Niko Gugic
Specifications
Additional Rate Information
Additional Rate Information
Additional Rate Information
A brand new video can be seen on the link below.
https://www.dropbox.com/s/t9tli5htv1phwf1/Carpe%20Diem%207%20-%20Video%20presentation%202020.mp4?dl=0
Location Details
Summer Area: Croatia
Winter Area: Croatia
FRANO GUGIC – to understand Frano’s passion for boats and sailing you need to know about the history of a tiny village on the Korcula’s northern coast. Racisce used to be the centre of shipbuilding in Dalmatia – a place where the most renowned ships and top naval architects emerged. After graduation Frano studied marine engineering, a profession that took him around the world sailing many large vessels. On his return home he applied his marine expertise for the benefit of guests; he purchased Carpe Diem 7 in 2016
LORENA GUGIC – Frano’s companion for 27 years, Lorena started her career in yachting as a hostess on a 54f Sunseeker. Beforehand she worked in a hotel on Korcula followed by running her own travel agency. A graduate in Economics, she speaks English and Italian and hopes to learn Turkish one day. Her discreet approach and mellow personality are ideal for guests seeking no fuss and privacy.
MATEO DODIG (CHEF) Although Mateo is not a Gugic, he says he feels like a third son. He joined Carpe Diem in 2020 after having worked for a number of restaurants in Dalmatia. A very talented chef who will introduce you to the delights of Dalmatian Cuisine. Using the local produce you will have an opportunity to taste some of the best of Adriatic fish, locally cured meats and divine local sweets.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Frano Gugic | Croatian | 0 | English and Croatian |
| Crew | Lorena Gugic | Croatian |
Captain
Frano Gugic
Hostess
Lorena Gugic
Chef
Mateo Dodig
Deckhand
Niko Gugic
Amenities
Electronics
General
Leisure
Sample Menu Carpe Diem 7
Saturday:
Chesse and truffels pate, prosuto, olives
Letuche salad
Grilled lamb with vegetable and potatos
Panacota with berry fruits
Sunday:
Octopus salad with fresh vegetables
Roccula and cherry tomato salad
Tuna steak with marinated vegetables and tomato sauce
Creme brulee
Monday:
Letuche Chicken salad
Saesonal salad
Rib eye steak with truffels souce and home made pasta
Fruit salad
Tuesday:
Prawn rissoto with zucchini
Lettuche with carrots in lemon sauce
Seabream Grilled with potatoes salad and swischard
Chesse cake with blueberries
Wednesday:
Beafsteak salad
Cabbage salad
Lamb pasticada with pallenta (traditional meal)
Chocolade suffle
Thursday:
Prawns ravioli
Seasonal salad
Grilled Schrimps and Prawns with vegetable
White chocolade mousse
Friday:
Lamb liver pate and sheep chesse
Chicken with prown and gnochi
Beans salad
Chocolade free gluten cake with nuts
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