Yacht Description
Big cat, simple win. SIETE MARES is a 78ft Lagoon Seventy 8 power catamaran delivered in 2025, set up to sleep 8 guests in 4 en-suite cabins. The payoff is the volume: you can actually spread out, rather than take turns.
Water access, sorted. The hydraulic swim platform makes getting in and out of the sea feel less like a gym class. Add the outdoor shower and you can go from saltwater to lunch without importing half the ocean inside.
Outdoor living that works. There is an extensive flybridge with seating, sun loungers, and a bar, plus dining options inside and out. Short version: everyone stays in the same orbit.
Water toys. SIETE MARES carries 2 e-foils (use requires a signed waiver), 4 sea scooters, 2 stand-up paddleboards with sail kits, a wakeboard, adult and children’s water skis, a towable tube, a two-person kayak, snorkel gear, fishing gear, and a floating dock.
Cabins with logic. The layout is flexible: three queen-bed cabins plus a twin that converts to a queen, and every cabin has a TV. Good for families, or couples who do not want to draw the short straw.
Broker Review
Onboard visit
SIETE MARES is stunning, with a style that's genuinely well executed throughout. Her yacht hostess, Sarai Ben Ari, won this year's tablescape competition with a strikingly original Nordic theme. This year alone, SIETE MARES picked up four awards, including Best in Show for her size class, Best Flavoured Water, and Best Dessert.
Klara Jakobsen
Yacht Reviewer & Content Lead
Contact me
Specifications
- Length overall
- 78ft / 23.77 m
- Beam
- 10.97m
- Draft
- 1.28m
- Builder
- Lagoon
- Year built
- 2025
- Type
- Power Catamaran
- Cruising speed
- 12 knots
- Top speed
- 20 knots
- Generator
- Yes
- Consumption
- 80 Litres/Hr
- Guests
- 8
- Cabins
- 4
- Crew
- 4
Charter Price
From €65,000 to €80,500 per week, plus 30% APA.
Plus Expenses arrangement — boat and crew only, without tip.
Rates apply for 2–8 guests. Shorter stays: weekly rate ÷ 7 × nights. All prices generated as a guide. Availability subject to confirmation. Gratuity is at the charterer’s discretion.
Variable expenses — fuel, food, marina fees — are deducted from an Advance Provisioning Allowance (APA), an additional deposit added to the charter price. The remainder is returned after charter.
Summer Season
Winter Season
- Total guests
- 8
- Total cabins
- 4
- Queen cabins
- 3
- Twin cabins
- 1
- Heads
- 4
- Electric heads
- 4
- Showers
- 4
- Basins
- 4
- A/C
- Full
- A/C at night
- Yes
4 staterooms for 8 guests.
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Primary Suite | King size bed | Private en-suite bathroom | Full |
| VIP Suite | Queen size bed | Private en-suite bathroom | Full |
| Guest Cabin (Queen) | Queen size bed | Private en-suite bathroom | Full |
| Guest Cabin (Twin, convertible) | Twin beds (convertible to a queen) | Private en-suite bathroom | Full |
- Captain
- Tiago Farto Silva
- Nationality
- Portugese
- Crew size
- 4
Tiago holds a degree in Nautical Sciences and served as a deck officer in the Norwegian merchant navy before moving into charter work in Greece, Croatia, Tahiti and the Caribbean. A former surf instructor at Baleal Surfcamp, he taught both children and adults, and he is first aid and firefighting certified for safety aboard.
- Portuguese; born in Lisbon and raised in Peniche, Portugal
- Degree in Nautical Sciences, Nautical University in Lisbon
- RYA Yacht Master, Ocean Skipper, Master of Yachts 200 GT Unlimited (MCA), OOW 500+ GT
- Sea time across the North Sea, Gulf of Mexico and South Atlantic on chemical tankers, seismic vessels and ROV ships
Maxime trained formally in Cape Town and cooks an ingredient-driven, globally inspired style shaped by a circumnavigation and over 75,000 nautical miles at sea. Her Food Hygiene and Safety Level 3 certification and Nutrition Institute diploma support careful handling of guest dietary requests.
- South African; raised on the Eastern Cape
- Formal culinary training in Cape Town; IYT Professional Yacht Chef and SYCA Super Yacht Chef courses
- Over 75,000 nautical miles sailed, including a global circumnavigation
- Catered at the Monaco Grand Prix, Oyster World Rally and Oyster Regattas
Dylon served with the National Sea Rescue Institute as a volunteer rescue crew member and Class 4 Coxswain, with hands-on experience in medical evacuations, surf rescues and CPR. That training keeps watch over guests in the water, and his bartending background covers drinks service aboard.
- South African
- NSRI Volunteer Rescue Crew and Class 4 Coxswain
- STCW, Elementary First Aid, Personal Survival Techniques, Fire Prevention and Fire Fighting
- Power Boat Level 2 and Designated Security Duties Certificate
Jessica spent six years as a dive instructor in the Caribbean and Mexico, the last two in the British Virgin Islands, and knows the islands above and below the water. As hostess on the live-aboard Belle Amie she ran all interior duties while assisting dive operations and trip safety.
- Canadian; raised on Vancouver Island
- PADI Open Water Scuba Instructor, PADI Specialty Instructor, Emergency First Response Instructor, Care for Children Instructor
- Over 2,000 dives; PADI Elite 100 status in 2023
- Completed a 34-day, 4,000 NM Atlantic crossing from the BVI to Naples in 2024
- 2 e-foils:
Use requires a signed waiver. - 4 sea scooters:
Four sea scooters. - 2 SUPs with sail kits:
Two stand-up paddleboards with sail kits.
- Salon stereo
- Yes
- Salon TV
- Yes
- Multimedia
- Yes
- Nude charters
- Yes
- Watermaker
- Yes
- Water capacity
- 350
- Ice maker
- Yes
- DVDs
- Yes
- CDs
- Yes
- Board games
- Yes
- Sun awning
- Yes
- Bimini
- Yes
- Special diets
- Yes
- Kosher
- Yes
- BBQ
- Yes
- Gay charters
- Yes
- Hairdryers
- Yes
- Smoking allowed
- Yes, only on transom/downwind
- Children welcome
- Yes
- Generator
- Yes
- Inverter
- Yes
- Internet
- Onboard WIFI
| Toy | Description |
|---|---|
| Sea scooters | 4 sea scooters. |
| E-foils | 2 e-foils; use requires a signed waiver. |
| Wakeboard | 1 wakeboard. |
| Water skis | 2 water skis for adults and kids. |
| Towable tube | 1 towable tube. |
| SUPs with sail kits | 2 stand-up paddleboards with sail kits. |
| Two-person kayak | 1 two-person kayak. |
| Sail dinghy | Sail dinghy available. |
| Floating dock | 1 floating dock. |
| Floating mats | Floating mats available. |
| Snorkeling gear | Snorkeling gear available. |
| Fishing gear | Rod-and-reel fishing gear with 2 fishing rods. |
| Beach games | Beach games available. |
| Tender | 14'9 dinghy with 110 hp and capacity for 8 passengers. |
- Overnight Oats – Wholegrain GF oats with oat milk, shaved coconut, chia seeds, dates, cinnamon, fruits, almond butter & granola
- Pancakes – Topped with maple syrup; optional add-on of almond butter and berries
- Chia pudding – Chia seeds soaked in coconut milk and lime juice, topped with shaved coconut & berries
- Smoothie bowls – All the Greens/Acai/
- Avocado Smash toast – Homemade sourdough topped with smashed avocado, fresh tomato, basil-infused olive oil
- Eggs Benedict – On an English muffin, served with hollandaise
- Breakfast Taco – Homemade tortilla, smashed avocado, fried eggs, spicy tomato salsa, chopped crunchy bacon
- French Omellete – Suggesting of the day from the chef
- Croissant Sandwich – Smoked salmon, dill, cream cheese, cucumber pickles
- Shakshouka – Ottolenghi style
- Served daily – Fresh fruit platter, homemade sourdough bread, and fresh pastries
- Fresh Linguini al Limone – Lemon and Sicilian prawns
- Roast Beef – Arugula salad, shaved pecorino, honey mustard vinaigrette
- Black squid Paella – Bomba rice, squid, black ink
- Homemade spinach and Ricotta ravioli – Brown butter and sage sauce
- Vegetable flam – Topped with goat cheese cream
- Cauliflower Steak – Yoghurt & molasses dressing, pomegranate, seasonal herbs
- Catch of the day – Oven baked with Mediterranean vegetables
- Tuna Tartar – Olive oil, lemon zest, garlic, aromatized bread crumbs
- Half Chicken – On the barbecue with roasted pineapple and coconut curry sauce
- Udon Noodle Salad – Udon noodles, bokchoi, bacon, peanut cajun sauce
- Beef Cheek Stew – Cooked in red wine, served with mashed potatoes
- Coq au Vin – Served with pan-roast seasonal vegetables
- Pichana Steak – Barbecue, with potato wedges and yuca chips
- Moroccan Lamb Chops – Chermoula sauce, fig pomegranate salad, couscous
- Sole Mugnaia – Butter, lemon, capers, parsley
- Nobu Style Black Cod with Miso – Marinated three days, served with coconut rice
- Creamy Lobster Pappardelle – Pappardelle pasta, fresh lobster, creamy sauce
- Lasagne – Traditional bolognese ragu cooked for 8 hours, layered with fresh lasagne sheets
- Crepes stuffed with mushroom – On a bed of cheese fondue
- Freshly baked Rattatouile – Served with savron-infused jasmine rice
- Tiramisu
- Raspberry Chocolate Mousse
- Meringue – With red fruits and whipped cream
- Mango Tart – Served with vanilla ice cream
- Lava Cake
- Hazelnut cake – Marsala zabaione
- Crepes Suzette – With Armagnac
- Sticky Toffee – With caramel sauce
- Bella Elena Pears – Pears cooked in wine, served with ice cream
- Millefollie – Cream and berries
- Raspberry Tarte
- Bruschetta
- Fried Octopus tempura – With homemade aioli
- Cod Mille Feuille
- Salted Anchovies – Salsa verde and toast garlic bread
- Charcuterie board
- Beef Empanadas – Chimichurri sauce
- Baked feta and figs – On sourdough toast
- Whipped Feta – Roasted olives and fresh thyme
- Toast brioche – Mushroom duxelles and wagyu steak
- Salmon cracker – Avocado mayonnaise
- Mini Lobster rolls
- Mahi Mahi in tigers milk Ceviche – Fresh mahi mahi, lime, ginger, coconut milk & cilantro
- Tuna Tataki – Glazed soya & pea shoots; sesame & pistachio crumple, aged soya
- Caeser Salad – Shredded roast chicken, 36 months parmesan, fried capers, sourdough croutons
- Smoked Beetroot Carpaccio with salmon gravlax – Slow-roasted beetroot, salmon gravlax, goat cheese cream, fresh thyme
- Barley Salad – Roast pumpkin, grilled halloumi, roast almonds, mint coriander pesto
- Salmorejo – Spanish cold soup made with fresh tomatoes and raspberries
- Mezze Platter – Babaganush, tzatziki, hummus, flatbread, olives, fresh salad, falafels, tahini
- Truffle goat cheese and honey tart – All homemade by the chef
- Vitello Tonnato – Pink veal lion with a tuna & caper sauce
Chef’s Style & Influences
Mediterranean and Italian classics with global touches, from mezze and ceviche to miso-marinated fish.
Captain's Interview: Siete Mares in the British Virgin Islands
The captain of Siete Mares discusses the advantages of a catamaran charter in the BVI, highlighting the yacht's efficiency, spaciousness, and the dedicated crew's ability to provide a luxurious experience.
What's the most special about the boat is the crew. I think the crew is the soul of the boat and the ability to really use everything that is on the boat and to present it to the guest.
0:10
It's consistent weather. You know what you're going to get. There's always a place to hide if the weather is bad. So, your chances of having a good holiday is very high.
1:51
You can't compare it to any other vacation. It's way more than a hotel vacation. It's five stars on the water with all the toys you can imagine.
2:16
Onboard Entertainment
Board and card games, Books, Camcorder, Media system, iPod dock, Salon stereo
Diving
Rendezvous Not Included
Fishing
Sustainability
Registry & Permits
- Flag
- Cayman Islands
- Homeport
- Olbia, Sardinia
- License
- 2
- Permit
- 2
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