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ZINGARA Yacht Charter

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ZINGARA Yacht Description

We welcome you aboard the fabulous yacht Zingara where the enchanting spirit of the lovely Contessa Zingara lives on, through the decadent delights that await you and the passion that is woven through every hidden corner. You are invited to leave your cares ashore and be seduced by the legacy.

Presented by DMA Yachting, the astonishing charter yacht ZINGARA is a 76 ft sailing catamaran featuring a hot tub. The most attractive features of ZINGARA are her elegant profile and fantastic layout. ZINGARA spends the summer and winter season in US Virgin Islands. She was completed by the famous yacht builder Silhouette in 2006. A well-done refit was finalized in 2020. The expansive yacht layout features 5 generous cabins and comfortably accommodates a group of 10 guests.

ZINGARA is introduced 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 expansive, with a comfortable dining and seating area and usually it where you, as a charter guest, spend most of your time. The fascinating cabins are located in the 2 massive hulls. The cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. Multiple portholes provide a connection with the natural world outside.

The sailboat features 2 X 20Kw gen sets engines and a generator.


We have a Queen cabin that can be changed to 2 Twin Beds.

All sheets and blankets are new, and we have luxurious comforters and bathrobes on order.

All toilets are electric fresh water flush.

What is the cabin arrangement of ZINGARA?

  • 1 Master cabin
  • 4 VIP cabins


Aft deck alfresco dining
Aft deck alfresco dining
  • Weekly price:
    $45,300 - $52,000

    Low Season | High Season

  • Length: 76'
  • # of Guests: 10
  • # of Cabins: 5
  • # of Crew: 4
  • Builder: Silhouette
  • Consumption: 2 US Gall/Hr
  • Cruising Speed: 10 knots
  • Max. Speed: 16 knots
  • Built Year: 2006
  • Refit: 2020
Master king suite with Amazing Views
Master king suite with Amazing Views

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ZINGARA Charter Price Details

Season Name 2 guests 3 guests 4 guests 5 guests 6 guests 7 guests 8 guests 9 guests 10 guests 11 guests 12 guests
Winter 2022 to 2023 $47,300 $47,300 $47,300 $47,300 $47,300 $48,950 $50,600 $52,300 $54,000 $0 $0
Summer 2022 $45,300 $45,300 $45,300 $45,300 $45,300 $46,950 $48,600 $50,300 $52,000 $0 $0
Summer 2023 $47,300 $47,300 $47,300 $47,300 $47,300 $48,950 $50,600 $52,300 $54,000 $0 $0

ZINGARA Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 90,600$ to 104,000$ 18,120$ to 31,200$ 108,720$ to 135,200$ Discounts outside the main season are common.
7 day charter 45,300$ to 52,000$ 9,060$ to 15,600$ 54,360$ to 67,600$ Standard charter rate, base for all calculations.
3 day charter 22,650$ to 26,000$ 4,530$ to 7,800$ 27,180$ to 33,800$ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
45,300$ / 6 * 3 days = 22,650$

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: $45,300

High season rate: $52,000

Christmas / New Years:
8 guests, 7 nights aboard: US$62,700
9 guests, 7 nights aboard: US$63,700
10 guests, 7 nights aboard: US$64,700

Spring Break/Easter Break - 7 March to 15 April - No charters under 6 nights please.

Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.
Christmas / New Years:
8 guests, 7 nights aboard: US$62,700
9 guests, 7 nights aboard: US$63,700
10 guests, 7 nights aboard: US$64,700

Spring Break/Easter Break - 7 March to 15 April - No charters under 6 nights please.

Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.

Price Terms


ZINGARA Yacht Charter Locations

Summer Season

Winter Season


Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: No
Books: 100
Crew Pets: No
Pet Type: Please contact us
Guest Pets: No
Camcorder: No
Number Dine In: 10
Water Maker: Sea Recove
Water Capacity: 1200 litres
Ice Maker: Yes
Number Of Dvds: Media play
Number Of Cds: Media play
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: No
Hairdryers: Yes
Number Of Port Hatches: 12
Smoking: Stern only pls
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: No Minimum Age
Generator: 20 Kw
Inverter: Yes
Voltages: 110/220
Hammock: Yes
Windscoops: No


Guests: 10
Maxspeed: 16 knots
Draft: 5.5
Cruising Speed: 10 knots
Helipad: No
Ac: Full
Ac Night:
Built: 2006
Turnaround: 48 hours
Cabins: 5
King: 1
Queen: 4
Showers: 5
Basins: 5
Heads: 6
Electric Heads: 5


BBQ: Yes
AC: Full
Generator: 20 Kw
Internet: Onboard WIFI
Cruising Speed: 10 knots
Max Speed: 16 knots


Layout of ZINGARA

More Specifications

Flag: BVI
Homeport: BVI & Grenada
Resort Course: Included
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1
Yacht Insurance: London Marine

Diving Onboard

Tanks: 12
Number Of Dives: 5 to 7
Night Dives: 5
Dive Info: Enjoy learning to Dive with our 2 Dive Instructors!
Communication: We have free unlimited High Speed Wifi around the boat for your use while in the BVI. For charters outside the BVI, WiFi can be arranged at an additional fee.
Full Course: E-Learning $142.45
Air Compressor: Onboard
Bcs: 12
Weight Sets: 12
Number Of Divers: 10
Registrations Number: 12
Dive Lights: 4
Dive Costs: Diving is included for certified Divers.
All resort courses included too.
Referral O/W Certifications available
Practical included in charter fee, PADI e-learning theory paid by guests and preferably completed before boarding.
Scuba On Board: Onboard


Fishing Gear:
Fishing Gear Type: Lots of Lures and Rods
Rods: 6
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 19 ft
Kayaks 1 Pax: 2
Kayaks 2 Pax: No
Dinghy Hp: 115
Floating Mats:
Dinghy Pax: 10
Swim Platform: Yes
Water Skis Adult:
Boarding Ladder: 2 x Aft 1 x Fwd & Passarelle b
Water Skis Kids:
Sailing Dinghy: No
Jet Skis: No
Beach Games:
Wave Runners: No
Snorkel Gear:
Underwater Camera:
Underwater Video:
Wake Board:
Paddleboard: 2

Other Entertainment

PlayStation 3 and lots of games.
Apple TV in each cabin
TV/DVD in each cabin.


Crew Information

Captain: Hugh White

Your professional crew aboard catamaran ZINGARA


Hugh White, Captain

Growing up in Pretoria, South Africa Hugh spent his youth on the water where his passion for water sports and sailing emerged at an early age. He is an avid fisherman and is passionate about life on the water.
Upon graduating, Hugh went straight into yachting and completed a Mediterranean season in France where his interest in the industry grew.
Followed by a 12,000 nm delivery which included two Atlantic crossings and sailing up the east coast of Africa, Hugh’s enthusiasm for sailing, fishing and diving only increased, and flourished.
Hugh spent two years sailing through Caribbean as the first mate where he worked on a catamaran that spent most of its time chartering in the British Virgin Islands, with this experience he is extremely knowledgeable on the best locations for making your charter unforgettable.
He looks forward to welcoming you on board and creating the trip of a lifetime.

Maxime Hughes, Chef
Born and raised along the coast in the Eastern Cape of South Africa - Maxime thrived as she came to realize her love of the sea.
After completing a Hospitality Management degree and working a further 3 years in various luxury environments, she finally combined her passion for the ocean with experience gained and grew her skillset to work in yachting and explore the rest of the world.
She started her career as sole stewardess on a sailing yacht in Monaco and began her first circumnavigation, embarking on an extraordinary adventure sailing the world. Following which she joined the Oyster World Rally, also participating in the Oyster Antigua Regatta which really ignited her passion and love for sailing.
Having done a circumnavigation while first working as a stewardess and then becoming chef, she has prepared food in various parts of the world and therefore her cuisine is beautifully diverse and influenced by global flavours.
During her career she has sailed over 50 000 nm thus far, sailing through the North and South Atlantic, the South Pacific, the Indian Ocean, the Mediterranean and Caribbean Sea. Maxime is a vibrant and positive individual, whose caring attitude shines even while working under pressure. She strives to create a guest-centred environment, catering to your needs and specific tastes.
She looks forward to having you onboard and satisfying all your culinary needs.

Deckhand & Dive instructor James Webb

Originating from the south coast of England, James has never been too far from the ocean. After being taught how to scuba dive by his father and gaining an overwhelming urge to see the world, James travelled to Thailand to become a scuba instructor where he would spend the next 5 years mastering his craft.

To gain a better understanding of the diving industry, he then moved to places such as the Cayman Islands, Barbados, Bahamas, and Mexico where he would gain much experience and simultaneously, realize a love for the Caribbean as well as, discovering a real sense of adventure that would be working on boats. James has set a goal of becoming a captain and one day owning his own boat.

Stewardess & dive instructor Erin Macia

Erin was born in Mexico City and moved to Europe when she was 13. She obtained a degree in Hospitality and Business Management in Valencia, Spain. After spending a few years working in the hospitality industry, she embarked on a journey to Japan to spend a year in a silent Buddhist monastery where she learned to connect with nature which in turn, helped her decide on her next venture: moving to Thailand and starting a career in the scuba diving industry. Once she became an instructor she worked in different countries sharing her love for the ocean. She is now combining her two passions while working in the yacht industry and being a part of Zingara’s crew.


A Sampler from the Galley of Chef Maxime


Crispy potato and parmesan galette topped with poached egg, hollandaise sauce and chives

Thick sliced brioche French toast with fresh berries and lemon zest

Smoked salmon topped bagel with cream cheese, avocado roses, capers, and red onion.

Toasted sourdough with smashed avocado, a poached egg, crispy bacon and feta cheese.

Japanese style souffle pancakes served with salted butter and maple syrup.

Crab in a creamy lemon aioli on rye toast with diced red chilli and dill


Blackened style Mahi Mahi fillet on a summer salad with a lemon vinaigrette.

Fresh falafels, mint and cumin lamb balls, tabbouleh, tzatziki, hummus, and baked pita breads.

Sweet chilli teriyaki seasoned chicken tossed in Udon noodles with Bok choy, bamboo shoots, curried coconut milk and toasted cashews.

Salmon on a bed of sticky sushi rice, shredded carrot, wakame noodles, edamame beans, avocado roses, spring onions, sliced radish, and wasabi cream.

Soft tortillas filled with seasoned fresh fish and a Caribbean summer slaw.

Salmon roses, nigiri, assorted maki, California rolls and cucumber rolls.


Crispy phyllo pastry filled with spinach and feta.

Tender beef skewers marinaded in a savoury Argentinian sauce.

Small balls of rice stuffed with mushrooms and rolled in panko crumbs and fried.

Chicken coated in coconut and served with a mango salsa.

Seared Ahi coated in sesame seeds a n served on a Wonton crisp with wasabi cream.

Traditional Caribbean conche ceviche with lime and orange juice, peppers, pineapple, and cucumber served with toast points.


Ahi tuna covered in crushed pistachios, seared, and served on a bed of soba noodles tossed in wasabi cream, seaweed noodles and microgreens.

Soy and ginger salmon filet, Bok choy, charred spring onion, black rice.

Seared filet of beef, potato pave, Hasselback butternut, broccolini and charred scallops.

Herb crusted New Zealand rack of lamb on a polenta cake with spring vegetables .

Baked butterfly lobster tail served on a bed of creamy risotto and a fresh green citrus salad.

Salt water poached and cast-iron seared turnip, succotash, beet puree and crispy leeks.


Baked vanilla cheesecake topped with salted caramel and roasted macadamia nuts.

Layers of mascarpone cheese, espresso soaked savoiardi biscuits dusted with chocolate and espresso powder.

Classic panna cotta flavoured with Madagascan vanilla bean, drizzled with a berry compote and delicate white chocolate shavings.

A classic rich set custard dessert with a caramelized sugar crust

Meringue bowl filled with Chantilly cream, passionfruit, and lime zest.

European style flourless chocolate cake topped with fresh raspberries and dusted with icing sugar.


    Price Terms: Inclusive

    Price from $45,300/week

    High season $52,000/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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    +1 813 314 7947

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