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VIVA LA VIDA Yacht Description

  • E-foil Flite Carbon:
    Top trending water toy letting guests glide over water—perfect for fun and adventure exploring islands.
  • 2 x Seabobs:
    Premium brand electric sea scooters for underwater exploration, adding excitement and luxury to water time.
  • Spacious 54m² Flybridge with Wet Bar and Sunpads:
    Large social hub for cocktails, relaxing, and group fun with panoramic ocean views and alfresco dining.

This is what happens when a wellness retreat collides with a toy store and someone adds a 54m² flybridge. VIVA LA VIDA is a 2022 Sunreef 80 catamaran built for groups who actually use the boat: up to 9 guests, 4 ensuite cabins, and more outdoor space than most villas. The flybridge is the main stage – wet bar, sunpads, alfresco dining and room to spread out without negotiating for a chair.

Sustainability is baked in, not bolted on. Solar panels reduce generator use, onboard recycling and composting systems cut waste, and efficient systems keep fuel burn sensible for an 80-foot platform. If you care about your footprint but still like your air conditioning cold and Wi-Fi fast (Starlink), this yacht is engineered for that exact Venn diagram.

The layout is unapologetically guest-first. Two king cabins, a twin with Pullman, and a convertible twin/queen create flexible sleeping for families, couples and that one extra friend who “wasn’t coming” but is now definitely coming. The master even adds a dressing room, which is yacht-speak for “you can actually unpack.”

Off the back, it turns into a low-key private waterpark. ZAR 100hp tender for fast transfers, 2 Seabobs, an E-foil, wakeboard, adult and kids’ water-skis, kayaks, paddleboards, towables and full snorkel kit. Plus gym and yoga gear for anyone intent on “maintaining a routine” in between dessert courses.

Speaking of dessert: the chef is not guessing. The galley runs a serious menu – think lobster with Caribbean-style sides, tuna tartare, truffle risotto, and plant-based versions of almost everything. This is restaurant-level, plated, three-meals-plus-snacks service, not “we’ll see what’s in the fridge.”

The crew of four is the operating system. A professional captain, dedicated chef, stewardess and deckhand handle navigation, service, toys and logistics so guests don’t have to “figure anything out” after stepping aboard. VIVA LA VIDA is built for groups who want maximum deck space, strong eco-credentials, serious cuisine and enough toys to keep nine people busy without ever asking, “What now?”

What is the cabin arrangement of VIVA LA VIDA?

VIVA LA VIDA sleeps 9 guests across 4 cabins
Cabin Bed Size Bathroom Details AC
Master Cabin King size bed En-suite bathroom Full
VIP Cabin King size bed En-suite bathroom Full
Double Cabin Double bed En-suite bathroom Full
Twin Cabin Twin beds with Pullman berth En-suite bathroom Full

VIVA LA VIDA

  • Weekly price:
    $70,000

  • Length: 78'
  • # of Guests: 9
  • # of Cabins: 3
  • # of Crew: 4
  • Builder: Sunreef Yachts
  • Consumption: 45lph / 11.9gph
  • Cruising Speed: 8kn
  • Max. Speed: 10kn
  • Built Year: 2022

VIVA LA VIDA Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 140,000EUR to 140,000EUR 28,000EUR to 42,000EUR 168,000EUR to 182,000EUR Discounts outside the main season are common.
7 day charter 70,000EUR to 70,000EUR 14,000EUR to 21,000EUR 84,000EUR to 91,000EUR Standard charter rate, base for all calculations.
3 day charter 35,000EUR to 35,000EUR 7,000EUR to 10,500EUR 42,000EUR to 45,500EUR The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
70,000EUR / 6 * 3 days = 35,000EUR

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: EUR70,000

High season rate: EUR70,000

Amenities

Air Conditioning: yes

Specifications

Guests: 9
Maxspeed: 10kn
Cabins: 3
Jacuzzi: no
Helipad: no

Features

Cruising Speed: 8kn
Max Speed: 10kn

More Specifications

Diving

Snorkeling Gear: Snorkeling Gear

Fishing

Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Water sports listings need to be confirmed upon interest; check with your broker.
Toy description
Tender ZAR Z5 Tender ZAR Z5 with 100hp for guest transfers and towing water toys.
E-foil Flite Carbon E-foil Flite Carbon electric foil board for flying above the water surface.
Seabobs 2 Seabobs for powered swimming on and below the water.
Kayaks 2 kayaks for guest use.
Paddleboards 2 paddleboards for stand-up paddling.
Towing toys 2 towing toys for being pulled behind the tender.
Wakeboard Wakeboard for riding behind the tender.
Water skis Water skis for adults and kids for skiing behind the tender.
Snorkeling equipment Snorkeling equipment for guests.
Fishing rods 2 fishing rods with fishing gear.
Gym equipment Gym equipment including weights, kettlebells, TRX and yoga equipment.

Crew

Captain Kirill Osipenko Kirill drives Viva La Vida with a explorer’s mindset, threading you into remote anchorages with the calm of someone who has already crossed oceans to get there. He reads weather, crew, and guests fast, so each day runs clean, safe, and tuned to how hard you want to push the adventure.

  • Born in Ukraine, raised in Israel
  • Educated at a maritime high school
  • Extensive sailing in the Seychelles, Tahiti, Caribbean, and Mediterranean
  • Experienced in scuba and freediving, kiteboarding, and watersports

Chef Giancarlo Bifaretti Giancarlo builds plates that land with intent—bright, tight flavors timed to the day’s rhythm so long swims, late starts, and sunset drinks all have the right food backing them up. He listens hard to preferences, then turns the galley into a quiet engine for memorable meals instead of random courses.

  • Italian chef; fluent in Spanish, English, and Italian
  • 3 years’ experience as a chef on private yachts
  • Trained across a wide range of international cuisines
  • Special focus on detail-driven, guest-tailored gastronomy

Stewardess Shahar Paz Shahar runs the interior with sailor’s discipline and beach-town ease, keeping cabins sharp and service fluid while staying locked on to the mood of the group. She moves fast in the background so you feel the yacht flowing—drinks, towels, toys, and turn-down all hitting right when you need them.

  • Grew up in Israel, Texas, and Brazil, always based near the sea
  • Daughter of a professional windsurfer with lifelong watersports experience
  • Holds RYA Yachtmaster Offshore from a UK sailing academy
  • Several years working aboard luxury charter and private yachts

Deckhand Andrew Dockendorff Andrew keeps the deck tight and the toys dialed, flipping quickly from lines and anchors to towing kids, spotting on skis, or running the tender like a quiet shuttle. He brings guide-level nature knowledge to every bay, turning simple swims and hikes into stories you’ll take home.

  • South African background with deep experience in the outdoors
  • Former Field Guide at AndBeyond Phinda game reserve
  • Worked aboard a charter sailing vessel in Knysna, Western Cape
  • Active sailor, surfer, hiker, and birder

Menu

  • Ginger and Mango Vitamin Smoothie
  • Home Made Fluffy Banana Pancakes or Crepes
  • Muesli, Cereals, Bread, Jam, Pastries
  • Seasonal Fruit Platter
  • Eggs on Demand, Bacon, Ham, Cheese
  • Red Fruits, Lime and Mint Juice
  • Whole Grain Avocado Toast with Sesame Seed Dressing and Fried Egg
  • Banana, Chia and Raw Caribbean Cocoa Smoothie
  • Matcha Green Smoothie Bowl with Granola, Berry and Seeds
  • Orange, Carrot, Turmeric and Ginger Juice
  • Smoked Salmon Bagels with Avocado, Cream Cheese and Crispy Onion
  • Blueberry and Coconut Smoothie
  • Tropical Fruit Bowl topped with Dried Fruit, Seeds and Chocolate Chips
  • Spirulina and Lemon Green Juice
  • French Toast with Fried Banana, Bacon and Maple Syrup
  • Ginger and Pineapple Juice
  • Eggs Benedict with Spinach, Fried Bacon and Hollandaise Sauce

  • Mini Hard Shell Corn Tortilla with Guacamole
  • Grilled Lobster with Caribbean Styled Salad and Crispy Fries
  • Chickpea Falafel with Caribbean Styled Salad and Crispy Fries
  • Caribbean Salad with Pineapple Dressing
  • “Sous Vide” Herb Chicken Breast with Peanut Sauce and Baby Baked Potatoes
  • Grilled Herb Tempeh with Peanut Sauce and Baby Baked Potatoes
  • Three Caribbean Flavors Patacones
  • Roasted Pork with Sweet Potato Purée and Roasted Spicy Ayote
  • Seed Bean Burger with Sweet Potato Purée and Roasted Spicy Ayote
  • Tomatoes and Fresh Basil Caprese in a Tartare Style
  • Gourmet Caribbean Grilled Burger with Yuca Fries and Beet Mayonnaise
  • Gourmet Caribbean Grilled Vegan Burger with Yuca Fries and Beet Mayonnaise
  • Spicy Lime King Prawns with Grilled Corn on the Cob
  • Spicy Lime Aubergine with Grilled Corn on the Cob
  • Homemade Ricotta Ravioli with Spinach, Tomatoes and Creamy Pecorino Cheese
  • Feta Phyllo Pastry Rolls over Rocket Salad with Mint Vinaigrette
  • Caribbean Styled Barbecue with Assorted Vegetables and Salads
  • Caribbean Styled Vegetarian Barbecue with Assorted Vegetables and Salads
  • Juicy Prawns Mini Arepas with Coleslaw Salad
  • Juicy Vegetarian Mini Arepas with Coleslaw Salad
  • Salt Crusted Sea Bass with Roasted Onion, Pumpkin, Herb Cashew Mayonnaise
  • Chickpeas in a Coconut and Coriander Sauce with Roasted Onion and Pumpkin

  • Eggplant Parmesan Roses
  • Lamb Ribs with Rocket and Sesame Pesto served with Parmesan Zucchini Fries
  • Chickpea and Zucchini Parmesan Cannelloni with Rocket and Sesame Pesto
  • Blue Marlin Carpaccio with Caramelized Pine Nuts and Passion Fruit Vinaigrette
  • Zucchini and Beetroot Carpaccio with Caramelized Pine Nuts and Passion Fruit Vinaigrette
  • Coconut Fish Curry with Vegetables, Fried Plantain and Aromatic Basmati Rice
  • Coconut Tempeh Curry with Vegetables, Fried Plantain and Aromatic Basmati Rice
  • Spicy Tuna and Mango Tartare over Rice Crostini
  • Spicy Beans and Red Pepper over Rice Crostini
  • Dill Salmon Steak with Roasted Parsnip and Pink Pepper Mango Sauce
  • Dill Toasted Tofu with Roasted Parsnip and Pink Pepper Mango Sauce
  • Ginger and Lime Salmon Avocado Tartare
  • Fresh Vegetarian Zucchini and Avocado Tartare
  • Sesame Crusted Tuna Tataki with Mashed Yuca, Creole Celery Root and Ginger Glazed Carrot
  • Sesame Crusted Tofu Tataki with Mashed Yuca, Creole Celery Root and Ginger Glazed Carrot
  • Bolitos de Yuca filled with Cheddar Cheese
  • Grilled Mahi-Mahi with Coconut Pineapple Sauce over Red Wild Rice
  • Steamed Lentils with Coconut Pineapple Sauce and Red Wild Rice
  • Spicy Grilled Shrimp over Mango Salad
  • Spicy Grilled Tofu over Mango Salad
  • Pistachio and Pine Nut Crusted Snapper with Wild Rocket and Parsley Vichyssoise
  • Pistachio and Pine Nut Crusted Butternut Squash with Wild Rocket and Parsley Vichyssoise
  • Caribbean Styled White Fish Ceviche
  • Caribbean Styled Mushrooms and Tofu Ceviche
  • Garlic Butter Scallops with Truffle Risotto and Burrata Cream
  • Garlic and Almond Crusted Tofu with Truffle Risotto and Cashew Cream

  • Mint Mango Mousse with Chocolate Crumble
  • Chocolate Mousse with Caramelized Papaya and Caribbean Cocoa Beans
  • Milk Rice Pudding topped with Crunchy Apple and Cacao Nibs
  • Rich Fudgy Salted Caramel Cheesecake
  • Cacao and Rum Caribbean Style Tiramisu
  • Chocolate Fondant Cake with Pistachio Ganache
  • Coconut Kiss with Vanilla Ice Cream and Candy Papaya
  • Raw Avocado, Date and Passionfruit Cheesecake
  • Passion Fruit Crème Brûlée
  • Creamy Panna Cotta with Dragon Fruit Salsa
  • French Apple Tarte Tatin with Artisan Vanilla Ice Cream
  • Rum Juicy Pineapple Flambé
  • “Mamma Mia” Chocolate and Hazelnut Dessert on Buttery Crumble with Chantilly Cream

  • Charcuterie and Cheese Board with Olives, Salted Nuts & Crackers
  • Home Made Hummus with Crudités and Pitta Bread
  • Crispy Twice-Fried Plantains topped with Spicy Shrimp and Pineapple Guacamole
  • Roquefort Cheese Canapé with Walnuts and Honey
  • Sun-dried Tomato Dip with Home Made Thyme Focaccia
  • Smoked Salmon and Lemon Cream Cheese Blinis
  • Home Made Guacamole with Toasted Corn Tortilla
  • Tuna Sashimi with Spicy Mango Sauce and Sesame Crostini
  • Baked Truffle Camembert with Toasted Brioche Bread
  • Bacon-Wrapped Plantain with Siracha Sauce

Giancarlo is an energetic and passionate chef delivering high-quality, diverse gastronomic experiences with attention to detail and adaptability.
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    VIVA LA VIDA

    Price from $70,000/week

    High season $Inquire/week

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    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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