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KAJIKIA Yacht Description

Offered by DMA Yachting, the majestic charter yacht KAJIKIA is a 78 ft sailing catamaran featuring a jetski and a hot tub. The primary distinction of KAJIKIA are her absolute comfort and interconnection with the sea. KAJIKIA spends the summer and winter season in British Virgin Islands. She was constructed by the well-known ship builder Lagoon in 2022. The spacious yacht layout features 4 large cabins and easily accommodates a maximum of 8 guests.

KAJIKIA is classified primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and that's where most of the delicious meals are served. The modern cabins offer unbeatable views in the morning and are located just below deck. The cabins are located in the 2 massive hulls. Multiple portholes connect you with the outside world.

What is the cabin arrangement of KAJIKIA?

KAJIKIA

Kajikia cockpit sofa
Kajikia cockpit sofa
  • Weekly price:
    $55,000

  • Length: 78'
  • # of Guests: 8
  • # of Cabins: 4
  • # of Crew: 4
  • Builder: Lagoon
  • Cruising Speed: 7kn
  • Max. Speed: 10kn
  • Built Year: 2022
Kajikia saloon
Kajikia saloon

KAJIKIA Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 110,000EUR to 110,000EUR 22,000EUR to 33,000EUR 132,000EUR to 143,000EUR Discounts outside the main season are common.
7 day charter 55,000EUR to 55,000EUR 11,000EUR to 16,500EUR 66,000EUR to 71,500EUR Standard charter rate, base for all calculations.
3 day charter 27,500EUR to 27,500EUR 5,500EUR to 8,250EUR 33,000EUR to 35,750EUR The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
55,000EUR / 6 * 3 days = 27,500EUR

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: EUR55,000

High season rate: EUR55,000

Amenities

Air Conditioning: yes
Coffee Machine: yes
Light Fishing Gear: yes
Ice Maker: yes
Indoor Audio System: yes
Local TV: yes
Outdoor Audio System: yes
Special Diets: yes
Sun Pads: yes
Sun Loungers: yes
Swim Platform: yes
TV Saloon: yes
Water Maker: yes
Wi-Fi: yes

Specifications

Guests: 8
Maxspeed: 10kn
Cabins: 4
Jacuzzi: no
Helipad: no

Features

Cruising Speed: 7kn
Max Speed: 10kn

More Specifications

Diving

Fishing

Fishing Gear: Light fishing gear
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Crew

Captain: Frederic Lorente

Captain Frédéric Lorente Frédéric drives KAJIKIA like he was born on her hulls, reading wind and water so you get close-quarters sailing without the drama and anchorages that feel hand‑picked, not random. Island-bred and story‑rich, he folds guests into the action—spearfishing, helming, or just chasing perfect coves—so the trip runs more like a private expedition than a cruise.
  • Over 25 years of professional sailing with several thousand nautical miles logged across the Mediterranean and Caribbean.
  • Holds Master 500 and 750 kW licenses plus Sport Educator Sailing qualification.
  • Former captain of 90' classic sailing yacht WHITEFIN before taking command of KAJIKIA in 2022.
  • Native Corsican, fluent in French, Italian and English, and an experienced spearfisher providing freshly caught fish on board.

Thomas runs the galley like a quiet laboratory, dropping out plates that feel like five‑star shore restaurants but tuned to how you live and play on a yacht—light when you want to move, indulgent when you want to stay put. His menus pull flavors from everywhere he has cooked and traveled, so each meal hits clean, confident, and never generic.
  • Six years of formal culinary training with a Master’s level specialization in pastry.
  • Advanced viennoiserie course at Belouet School in Paris with Johan Martin, plus modern and healthy cuisine training at Ducasse School.
  • Seasoned background in luxury properties including Le Cheval Blanc, Les Airelles, Eden Rock (Courchevel and Saint‑Tropez), Biarritz, and Megève.
  • Private chef experience in villas and yachts in St Barth after culinary travels through Latin America, Asia, Indonesia, Africa, and Europe.

Stewardess Anaïs Michel Anaïs runs the guest spaces with sharp hotel instincts and zero fuss, reading what you need before you say it and keeping service smooth, quiet and precise from sunrise coffee to late‑night cocktails. Her world‑travel and island life give her that easy, unforced hospitality that makes the boat feel like your own private, well‑tuned hideout.
  • Around ten years of luxury hospitality experience including Royal Palace in Lausanne and Eden Rock Saint‑Barth.
  • Background with Belmond Group at La Samanna, St Martin, prior to moving full‑time into yachting.
  • STCW certified and fluent in English, originally from the south of France and based in the West Indies for 8 years.
  • Returning for her second season aboard KAJIKIA as chief stewardess.

Deckhand Jazmín Martinie Jazmín keeps the outside game tight—tenders, toys, lines and safety—so you can push the fun hard without ever feeling exposed, from wake sessions to quiet swims. With miles under her belt and languages to match, she moves guests on and off the water fast, calm and always with that easy, capable grin.
  • Over 7,000 nautical miles sailed across the Mediterranean, Adriatic, Aegean and Tyrrhenian Seas.
  • Holds STCW, Deckhand certificate, Yacht Skipper (PER), aquatic lifeguard and first aid qualifications.
  • Multicultural background: Italian origin, born in Argentina, raised in Spain, and has lived in the Caribbean and London.
  • Three seasons’ experience at Lío Ibiza and similar high‑end venues, focused on premium guest service.

Menu

Various teas, coffee, chai, matcha, detox, fresh fruit juices & mixed fresh fruit plates
Plain pancakes, chocolate hazelnut, caramel, red fruit
Viennese pastries, homemade granola, pancakes, various yogurts, cakes
Various jams, honey, dried fruit, avocado toast, various eggs
Croissant ham, truffle eggs, bacon, sausage, sautéed potatoes, various bagels

Tomatoes Mozzarella trompe l'oeil
Burrata, Mozzarella, pesto, basil, garlic and fine herb cream, pistachio, speck chips

Hummus des prés
Beetroot hummus, feta, butternut and beetroot cubes, avocado, chickpeas, sesame, beetroot and soybean sprouts

L'Endivette
Mixed endive salads, walnuts, Roquefort, pears, figs, yuzu balsamic vinaigrette

Caesare Salad
Mesclun salad, curly endive, crispy chicken, applewood bacon, aged parmesan Caesar sauce

Tuna in the shell
Tuna tartare, avocado, black sesame, vegetarian pepper, mangoes, red onions, candied tomatoes, tuna tataki

Octopus on the rock
Hummus, octopus tentacles, pomegranate, beetroot shoots, alfalfa, passion fruit vinaigrette

Island salads
Mangoes, avocado, vegetarian chilli, red onions, kaffir lime zest, toasted almonds

Greek brick
Honey and lemon brick pastry, feta, toasted sesame, curly lettuce, candied tomatoes, young shoots

The ring of the sea
Scallop tartare, scallops, grapefruit supreme, pomegranate, lemon zest, herb juice

Green Italy
Deconstructed lasagna, burrata, roasted hazelnuts, green asparagus, peas, young shoots and candied tomatoes

Tart from the sea
Red tuna mahi-mahi tartare, spicy guacamole, black sesame, mango, ginger and fresh mint and lemon caviar

My cabbage
Soissons bean puree, roasted cauliflower with island spices and chimichuri vinaigrette

Crispy velvety
Creamy Parmesan, crispy poached egg and pan-fried Oyster mushrooms

L’Espagna Scallops
Chorizo, corn, red beans, onions and lemony white balsamic vinaigrette, young shoots and parsley

Sweet duck
Roasted duck breast with thyme, butternut squash and pumpkin puree, raspberry juice and spicy red fruit sauce

Fruity pork
Pork filet mignon, parsnip puree, green asparagus and roasted carrots, figs roasted with honey and thyme, fig juice

De la Terre du sud confit
Duck confit, truffle puree, chives and Girolle chips

Le petit Antillais
Chicken colombo, black and white Camargue rice, dried apricots and figs, banana chips plantain

Tour of Asia
Satay shrimp wok, sautéed crunchy vegetables, cashew nuts, coriander and fried egg

From the sea of the sun
Brazilian lobster, sweet potato gratin, candied vine tomatoes, Beluga black lentils and plantain chips

The coriphène
Mahi-mahi with Creole sauce on its vegetables of the Sun, sweet potato chips

Out of its shell
Scallops, Cumbava lemon puree, vegetarian chili and zucchini balls glazed with balsamic juice

The creamy forests
Creamy risotto with three mushrooms: Ceps, Chanterelles and Paris mushrooms, parsley and slices of truffled Pecorino

Crispy melting
Breaded burrata, Gnocchi with Gorgonzola, Périgord walnuts, young beetroot shoots and basil

Thermidor
Lobsters with Thermidor, Potato puff pastry with Paprika, coleslaw

Fish and its citrus fruits
Roasted cod back with thyme and lemon, carrot and ginger mousseline, pak choï and shrimp broth flavored with citrus fruits

From Argentina and the garden
Wagyu beef sirloin, asparagus and carrots glazed with reduced juice of Pomerol 2002 red wine, sautéed potatoes

Vegetarian Provençal
Penne with candied tomatoes, sautéed zucchini, garlic, basil and Parmesan shavings

Sexy Sunday
Madagascar vanilla ice cream, fleur de sel caramel, vanilla caramel sauce, popcorn and caramelized peanuts

Tarte citron yuzu
Yuzu lemon meringue tart

Pavlova des Bois
Unsweetened meringue, candied red fruits, light Madagascar vanilla cream infused with rose and fresh red fruits

Ile Flottante
Crème Anglaise Vanilla, Cardamom and cloud of egg white with caramel thread

Brioche lost in the Islands
Toasted brioche with lemon, custard with orange blossom, brunoise of exotic fruits, whipped coconut cream, passion fruit juice

My beautiful chocolate mirror
Chocolate shortcrust pastry, fleur de sel, melting ganache of dark chocolate 64% with Tonka bean, mirror glaze of dark chocolate 74%

Coulant Heart
Soft chocolate, custard and vanilla ice cream

Sydney
Fondant with almonds, roasted apples with fleur de sel caramel, caramelized pecans and hazelnut crumble

Raspberry Sea Urchin
Breton shortbread, light vanilla cream from Madagascar, red fruit cream and fresh raspberries

Rice pudding from my childhood
Creamy rice with vanilla from Madagascar, puffed rice and caramelized popcorn and caramel with orange blossom salt

My Chou
Choux profiteroles Madagascar vanilla ice cream, toasted almond chocolate sauce and fleur de sel chocolate crumble

My Valentine
Vanilla mousse, black tea, blackberry and basil compote, almond streusel

Baba des Îles
Savarin with real Planteur des îles, vanilla whipped cream, exotic fruit compote and fresh exotic fruit brunoise, passion fruit juice

Super Cookie
Maxi cookie cooked in a minute with 74% dark chocolate and caramelized hazelnuts, Madagascar vanilla ice cream

Chef Thomas CARMEILLE's culinary style is inspired by global travels, blending balanced, gourmet world cuisines with a focus on modern, healthy food.

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    KAJIKIA

    Price from $55,000/week

    High season $Inquire/week

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    MM slash DD slash YYYY


    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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