Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Nikola Sikic | Croatian | 1977 | ||
| Crew | Marko Jagnjic | Croatian |
NIKO – Captain
Niko was born in 1977 in Split. He comes from a family of sailors and has been sailing the Adriatic ever since he was a child. He knows the area like a back of his hand.
He has a degree in Kinesiology, but soon after university, he joined the company and one of their first gulets. This was in 2001 and he is still with the same company. Since then, Niko has worked his way up in the ranks and is now the captain of Dolce Vita. Niko has been captain on Dolce Vita for the last four years.
MARKO – Chef
‘All those years of charters and the time spent on the sea allow me to offer the guests the most fantastic and authentic experience. And for me, seeing people at their most relaxed and happy is a big reward.’
Born in 1984 and has been working as a chef with the same group for 13 years. Marko has been on Dolce Vita for the last 4 years.
‘I fell in love with cooking before the age of 10! I knew then that I would be studying to become a chef which is what I did at college in Slavonski Brod (contrinetal Croatia). After school, I joined the boats at sea (southern Croatia). I have always been inspired by the sea food and working on yachts has allowed me to make the most of it. I cook with passion and great confidence.’
Marko speaks fluent English, he is very creative, communicative and loves his job
Specifications
Additional Rate Information
Additional Rate Information
Additional Rate Information
Location Details
Summer Area: Croatia
Winter Area: Croatia
NIKO – Captain
Niko was born in 1977 in Split. He comes from a family of sailors and has been sailing the Adriatic ever since he was a child. He knows the area like a back of his hand.
He has a degree in Kinesiology, but soon after university, he joined the company and one of their first gulets. This was in 2001 and he is still with the same company. Since then, Niko has worked his way up in the ranks and is now the captain of Dolce Vita. Niko has been captain on Dolce Vita for the last four years.
MARKO – Chef
‘All those years of charters and the time spent on the sea allow me to offer the guests the most fantastic and authentic experience. And for me, seeing people at their most relaxed and happy is a big reward.’
Born in 1984 and has been working as a chef with the same group for 13 years. Marko has been on Dolce Vita for the last 4 years.
‘I fell in love with cooking before the age of 10! I knew then that I would be studying to become a chef which is what I did at college in Slavonski Brod (contrinetal Croatia). After school, I joined the boats at sea (southern Croatia). I have always been inspired by the sea food and working on yachts has allowed me to make the most of it. I cook with passion and great confidence.’
Marko speaks fluent English, he is very creative, communicative and loves his job
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Nikola Sikic | Croatian | 1977 | |
| Crew | Marko Jagnjic | Croatian |
Amenities
General
Leisure
No.1
APPETIZER- Risotto with shrimps
MAIN COURSE- Sea bass filet with zucchini and fresh vegetatables
DESSERT: Tiramisu
No.2
APPETIZER: Pasta with salmon
MAIN COURSE: Monkfish medallions alla buzara with polenta
DESSERT: Fruit cake
No.3
APPETIZER: Octopus salad a la chef
MAIN COURSE: Grilled sea bass with vegetables
DESSERT: Cherry strudel
No.4
APPETIZER: Pasta with tomatoes
MAIN COURSE: : Dalmatian „pašticada“ with potato gnocchi
DESSERT: Ice cream with chocolate sauce
No.5
APPETIZER: Marinated anchovies with homemade cheese
MAIN COURSE: Oven roasted Octopus with potatoes and vegetables
DESSERT: Pink Panter Cake
No.6
APPETIZER: Black risotto with cuttlefish
MAIN COURSE: Stuffed squid a la chef
DESSERT: Pancakes with ice cream
No.7
APPETIZER: Tomato salad with mozzarela, arugula and fresh basil
MAIN COURSE: Turkey skewers a la chef
DESSERT: Tiramisu
No.8
APPETIZER: Cold Dalmatian platter ( ham, 4 types of cheese) MAIN COURSE: Pork medallions in a mushroom sauce with rice
DESSERT: Chocolate cake
No.9
APPETIZER: Tomato soup
MAIN COURSE: Steak with vegetables
DESSERT: Panna cotta with chery sauce
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