SAN LIMIis ready for another charter season. Polished, refreshed, stunning as ever! This is one of the most beautiful sailing yachts on the Adriatic. Spacious, stylish, elegant and with a water-toy selection to match that of a mega yacht.
Only this time with some new crew members who are bringing their years of experience and commitment to SAN LIMI and the guests. One of them is Chef Josip, a young and talented Croatian chef whose love for cooking started early in his life and developed into a versatile expertise and a great talent.
INTERVIEW WITH THE CHEF JOSIP:
Where did your love for cooking come from?
From my mother and her talent and passion for cooking. I remember watching her and helping in the kitchen from the time I was maybe 4-5 years old. Everything we produced was absolutely delicious.
Where have you worked as a professional chef?
I have worked in various restaurants along the Croatian coast, including in the Bota Šare restaurants in Dubrovnik and Split, the Estravaganca restaurant on the Pelješac peninsula, and the Garden restaurant and Mexican restaurant on the island of Pag. On top of that I've worked in several restaurants in Zagreb, including the Michelin-starred restaurant, Noel. I also spent six months in England working at The Dales Country House Hotel. All of them were great experiences for me. I enjoyed the variety and the—sometimes very subtle—differences between food cultures that can often yield significant results.
What's your secret ingredient?
If I tell you, then it won't be a secret anymore! … But I like sharing my cooking secrets … I think my biggest secret is balance—balance of taste, sour, sweet, salty ... making something unusual out of something completely ordinary.
How do you use local ingredients?
Personally, I have always preferred local fresh ingredients, so I try to use the same when cooking for my guests. Seasonal fruit and vegetables, local herbs and spices etc. We combine those with a client's preferences. Sometimes guests have strong preferences for food from other parts of the world, which means we have to look for something completely different. But that is perfectly fine, too.
Healthy eating is becoming more and more important to more and more people? How do you cater for that?
I love healthy food and, yes, more and more of our guests prefer healthy eating. I am getting imaginative about this: morning smoothie shots with various ingredients, oatmeal, a variety of fruit and vegetables salads, desserts without sugar, etc. The options are endless and exciting.
How does your galley support sustainability?
We are very conscious of reducing food waste! We use natural cleaning products and we use reusable dish towels. And we are always learning how to improve further in this area.
Would you say you were more classic or contemporary in your style?
A combination of both, I think. I like to bring tradition with a modern feel to the plate. I think they are intrinsically connected.
What are the challenges to cooking well on a boat?
Good organisation is the key to success when cooking on board. It is necessary to plan the transport of food in advance. You have to plan your time very well. Sometimes, we have to prepare three meals a day, each with several courses. And sometimes we have guests with different tastes, so I have to cook different meals for them. We have a great size kitchen and plenty of good storage space. So, it's the organisation that is crucial for me.
Do you have a favourite dish?
If I have to choose only one dish, then it will be fish … no matter how it is prepared, it's always welcome.
Where do you get your inspiration from?
I really find inspiration in everything! Every new day, music, nature …. Cooking is an art and the most important thing is to work on yourself and constantly improve your existing skills as well as master new ones.
S/Y SAN LIMI - 34.80m, 8 guests in 4 en suite cabins, 5 crew
Weekly charter rate in the high season from €35,000 + 13% VAT + 30% APA.
KEY FEATURES
Fantastic, local crew
Great selection of (water) toys including LAMPUGA JETSURF and two electric scooters
Jacuzzi on Flybridge
Twin cabin convertible into double
Stylish decor
Great sailing performance
BOOKED PERIODS FOR SEASON 2021:
9 - 16 July, Dubrovnik - Split
17 July - 13 August, Dubrovnik - Split
22 - 29 August, Split - Split
COVID-19 terms and measures will apply. Everyone is expected to comply fully with the local measures and precautions.
Follow us:
MEET THE CREW (L-R):
Deckhand: Toni Stojanac
Captain: Ivo Mise
Hostess: Ivana Ramadza
Engineer: Ivan Komadina
Chef: Josip Mioc
Hostess Ivana said: 'We are a team of young professionals, full of joy and eager to excel in all that we do. We are led by an experienced, competent and warm-hearted captain!'
