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L HIPPOCAMPE Yacht Description

Advertised by DMA Yachting, the impressive charter yacht L HIPPOCAMPE is a 100 ft sailboat. The primary distinction of L HIPPOCAMPE are her most appealing features and fantastic layout. L HIPPOCAMPE spends the winter season in the Bahamas. She was constructed by the famous yacht builder Nautor Swan in 2008. A well-done refit was delivered in 2024. The ingenious yacht layout features 4 large cabins and comfortably accommodates a maximum of 8 guests.

L HIPPOCAMPE is classified primarily as a sailboat.

The sailboat features ⁠2x 26kw Northern Light Generators engines and a generator.

Accommodation

L ́ Hippocampe can accommodate up to 8 people in 4 cabins on board. Her interior features a master suite, a VIP cabin, a double cabin and a convertible twin cabin, all with ensuite bathrooms.

What is the cabin arrangement of L HIPPOCAMPE?

  • 2 VIP cabins
  • 1 Double cabin
  • 1 Twin cabin

L HIPPOCAMPE

  • Weekly price:
    $55,000 - $66,000

    Low Season | High Season

  • Length: 100'
  • # of Guests: 8
  • # of Cabins: 4
  • # of Crew: 4
  • Builder: Nautor Swan
  • Cruising Speed: 9KN
  • Max. Speed: 16KN
  • Built Year: 2008
  • Refit: 2024
  • Turnaround: 48h

Related Videos

Price Details

Price from: EUR55,000

High season rate: EUR66,000

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Nude: Inq
Crew Pets: No
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Gay Charters: Inq
YachtNudeCharters: Inq
Crew Smokes: No
Generator: ⁠2x 26kw Northern Light Gen

Specifications

Tube:
Guests: 8
Maxspeed: 16KN
Draft: 13.4
Cruising Speed: 9KN
Helipad: No
Ac: Full
Ac Night: No
Built: 2008
Turnaround: 48h
Cabins: 4
King:
Queen: 2
Double: 1
Single:
Twin: 1
Pullman:
Showers: 4
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: 0
AC: Full
Generator: ⁠2x 26kw Northern Light Gen
Cruising Speed: 9KN
Max Speed: 16KN

More Specifications

Flag: Malta
Homeport: Spain, SOF and Italy
Resort Course:
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Dive Info: Diving Equipment on board
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: ⁠⁠Williams’s 415 Diesel
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard:
Seabob: No
Sea Scooter: No

Other Entertainment

All cabins have a TV‘s with Apple TV.
A projector outside for movie nights.
Bimini + shade tent at anchor.
Starlink.

Crew

Crew of L HIPPOCAMPE|Captain Captain

Crew of L HIPPOCAMPE|Engineer Engineer

Crew of L HIPPOCAMPE|Stewardess/ Sommelier Stewardess/ Sommelier

Crew of L HIPPOCAMPE|Chef Chef

Captain: ELLA HOLMES

Captain Ella Holmes Runs safe, controlled days under sail, with proven heavy-weather experience including 50-knot conditions and a double-handed New Zealand circumnavigation. As a qualified Swim NZ swim teacher and lifeguard, she adds extra oversight for swimming time.

  • New Zealand nationality
  • Language: English
  • Delivery captain experience in New Zealand; charter yacht and superyacht background
  • Swim NZ accredited swim teacher; qualified lifeguard

Engineer Tilo Thevenard Keeps the yacht running reliably with an engineer track focused on sailing vessels and detailed mechanical upkeep. His racing and refit background supports smooth, quiet operation underway and at anchor.

  • New Zealand nationality
  • Language: English
  • Owned, refitted, and sailed a Young 99 around New Zealand
  • Extensive sailboat racing experience

Stewardess/Sommelier Anna Krastina Manages wine service and pairings with a fine-dining focus shaped by Michelin-starred environments. Helps keep meal flow organized by coordinating premium wine service with the galley.

  • Latvia nationality
  • Languages: English and Latvian
  • Sommelier background in fine dining and hospitality
  • Training in the UK and New Zealand; Michelin-starred environment experience

Chef Jordan Cummings Delivers fine-dining menus with technique built in Michelin-starred restaurants and high-end kitchens. Brings over a decade of experience across the UK, France, New Zealand, and Saudi Arabia for varied, structured meal plans.

  • United Kingdom nationality
  • Language: English
  • 10+ years culinary experience across the UK, France, New Zealand, and Saudi Arabia
  • Formal training at The Ritz London; Michelin-starred restaurant background

Menu





Day 1


BREAKFAST


Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothies
a selection of home baked or local breads and pastries


Cooked breakfasts as requested


LUNCH


Charred Red Mullet, burnt tomato, marjoram & anchovy dressing


Sicilian fregola & wild herbs Crunchy avocado salad


DINNER


Local market fish crudo, candied orange, white balsamic


Barbequed lamb loin, stuffed courgette, basil and black olive jus


Roast pistachio, orange and cardamom tart, pistachio ice cream










Day 2


BREAKFAST


Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothies
a selection of home baked or local breads and pastries


Cooked breakfasts as requested


LUNCH


Blistered Porchetta, braised white beans


wild green salad, balsamic vinaigrette


fresh baked garlic foccacia


DINNER


beef carpaccio, grana padano, balsamic emulsion


grilled swordfish loin, confit leek, green peppercorn jus


Sicilian bergamot tart, Italian meringue,










Day 3


BREAKFAST


Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothies
a selection of home baked or local breads and pastries


Cooked breakfasts as requested


LUNCH


baked hake, caponata, pickled courgette


blistered red pepper, salted almond, anchovy dressing


crisp baby gem and yoghurt salad


DINNER


picked king crab, toasted brioche, langoustine bisque


roast duck breast, braised fennel, timut pepper, salardaise potato


vanilla burnt cream, almond sable, wild cherries










Day 4


BREAKFAST


Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothies
a selection of home baked or local breads and pastries


Cooked breakfasts as requested


LUNCH


Butterflied mackerel, horseradish tabouleh


salt baked beetroot, blood orang & walnut salad


green cucumber salsa


DINNER


san marzano tartlet, buffalo milk burrata


beef fillet, sauce bearnaise, potato dauphinoise


crepe suzette, grand marnier fresh orange










Day 5


BREAKFAST


Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothies
a selection of home baked or local breads and pastries


Cooked breakfasts as requested


LUNCH


braised whole lamb shoulder charred calcots, romesco sauce


san marzano tomato, pickled shallot, white balsamic


DINNER


Parmesan parfait, pickled shimeji mushroom, cobnut


fillet of hake, braised fennel, crab bisque


dark chocolate & praline tart, hazelnut ice cream










Day 6


BREAKFAST


Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothies
a selection of home baked or local breads and pastries


Cooked breakfasts as requested


LUNCH


baked baby turbot, brown butter, sea vegetables


prosciutto & remoulade Wild green salad


DINNER


Blue fin tuna tartare, crushed avocado, sesame


stuffed saddle of lamb, foie gras, chanterelle mushroom, broad beans


macerated summer strawberries, coconut, st germain










Day 7


BREAKFAST


Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothies
a selection of home baked or local breads and pastries


Cooked breakfasts as requested


LUNCH


pistachio & mascarpone spanakopita


avocado & pine nut salad Panisse, red pepper aioli


DINNER


picked king crab, melon and white radish terrine, green apple


roast monkfish loin, white asparagus, green olive sauce


Tropical choux bun, coconut cream, compressed pineapple





Reviews

L HIPPOCAMPE
Guest Feedback
We want to extend our deepest thanks for the most unforgettable two-week sailing charter aboard L’Hippocampe. Every aspect of the experience was exceptional—marked by professionalism, first-class cuisine and service, attention to detail, and creative, delightful surprises that made each evening feel magical.

Captain Ella, your confident leadership and deep passion for sailing shaped every day beautifully. You thoughtfully curated our itinerary based on the weather and offered us wonderful options for our time ashore. Each day felt like it was crafted with such care and consideration—it made all the difference. You brought together an extraordinary crew who poured heart and soul into every moment. The food was beyond gourmet—absolutely delicious, creative, and always beautifully presented.

Chef Jordan, your eloquent explanations made each dish feel like a work of art. You thoughtfully accommodated our food allergies and preferences, making every meal an experience.

Anna, your warm presence and radiant smile brightened every day. You were so gracious and helpful, whether during meals, tidying our cabins, or taking care of laundry. The themed dinners were a delightful surprise—each one uniquely decorated, with personalized invitations and elegant touches. Your sommelier skills elevated the experience even further with thoughtfully chosen local wines, and your white glove service was pure class.

Tilo, your charm and enthusiasm for sailing were infectious. You handled every behind-the-scenes detail with such agility and care—scaling the mast, setting the sails, ferrying us ashore, and always ready to fix anything that needed attention. Your passion shone through in everything you did.

To preserve the memories, Ella created a beautiful photo journal, and Tilo produced a stunning video with drone footage that truly moved us. It brought tears to our eyes.

By the end of our journey, we felt like a family. Saying goodbye was emotional, but we know this isn’t the end—we’ll absolutely keep in touch and look forward to finding you somewhere else in the world for another unforgettable sailing adventure.
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    L HIPPOCAMPE

    Price Terms: Plus Expenses

    Price from $55,000/week

    High season $66,000/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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