Francesca and Matteo are a couple from northern Italy who left land life for the sea. They now bring a unique blend of sailing expertise, culinary talent, and local knowledge to every charter aboard Tranquila. Both licensed captains (RYA/MCA Yachtmaster) and graduates of the renowned Ashburton Chefs Academy, they seamlessly combine navigation and gourmet dining to create experiences where guests can simply relax and enjoy every moment.

Having lived and worked in the British Virgin Islands for years, they know the islands intimately — from hidden coves and pristine beaches to the best local provisioning spots. Their favorite destinations include Anegada, Guana Island, and the iconic waters of Gorda Sound and White Bay. With many years on charter and private vessels, multiple Atlantic crossings, and more than 30,000 nautical miles logged, Francesca and Matteo ensure guests feel safe and completely at ease, confident that every detail is expertly handled.

Their passion for sailing began with a bold leap: having been on a boat only a few times, they sailed from Croatia to South Africa on a stranger’s catamaran. That journey sparked a lifelong love of life at sea, to the point that they still live on a catamaran today.

Culinary experiences aboard Tranquila are carefully crafted to delight every guest. Francesca and Matteo specialize in Italian and Mediterranean cuisine while also offering Caribbean, Asian, and Mexican-inspired dishes. They create custom menus tailored to dietary preferences and requirements and pair meals with carefully selected wines, ensuring dining is effortless, memorable, and fully enjoyed without worry.

Passionate about water sports and exploration, they love sharing their skills and organizing activities ranging from paddleboarding and snorkeling to sunset cocktails and lively karaoke nights. Fluent in English, Spanish, French, and Italian, they foster a friendly and relaxed atmosphere, where guests can fully immerse themselves in the experience without having to think about a thing.
Sit back, let Francesca and Matteo handle every detail, and enjoy la bella vita on Tranquila!

All meals are tailored around guest preferences and dietary requirements.

Breakfast

La Frittata
Crispy frittata with fresh zucchini and Parmigiano Reggiano.

German Pancakes
Homemade German pancakes with maple syrup and fresh seasonal fruit.

Avocado Toast
Toast with avocado, crispy bacon, and creamy scrambled eggs.

Cloud Cake
Fluffy Greek yogurt cake with fresh seasonal fruit and maple syrup.

Egg Cups
Eggs in a ham basket.

Italian Bagels
Toasted bagels with Italian prosciutto crudo and burrata.

French Pastries
Selection of French pastries with savoury and sweet fillings.

 

Lunch

Classic Caesar Salad
Fresh lettuce, sous-vide juicy chicken, Parmigiano Reggiano, homemade croutons, and house-made Caesar dressing.

Gourmet Burgers
Homemade burgers in soft brioche buns with cheddar cheese, grilled zucchini, crispy bacon, sliced tomato, and lettuce.

An Italian Classic
Italian pasta salad with tuna, feta cheese, cherry tomatoes, capers, and olives.

Ahi Tuna Poke Bowl
Marinated ahi tuna with fresh avocado and crisp vegetables on jasmine rice, served with homemade jalapeño mayo.

Torta Salata
Savory tart filled with provola, crispy bacon crumbs, and zucchini.

 

Afternoon Bites

“A Dip in the Med”
Traditional Mediterranean beetroot dip topped with toasted pine nuts, olive oil, and dill, served with warm bread.

Charcuterie Platter
A selection of Italian, French, and Spanish meats and cheeses, accompanied by matching jams and fresh and dried breads.

Pizza
Bite-sized homemade pizzas served with a selection of toppings.

“Tramezzini Veneziani”
A selection of bite-sized Venetian tramezzini, served with Aperol Spritz.

Crudité Platter
Crudité platter served with homemade tzatziki and hummus dips.

 

Dinner

 

Day 1 - Italian Night

Crostino Italiano
Bruschetta with tomato, onion, garlic, and fresh basil.

Pasta Carbonara
Pasta with carbonara sauce, topped with crispy guanciale.

 

Dinner 2 - Mediterranean Night

Greek Salad
Greek salad with feta, olives, and tomatoes.

Sicilian-Style Mahi
Fresh mahi fillets cooked in a tomato, olive, and caper sauce.

 

Dinner 3 - Lobster Night

Shrimp “a la Andalusa”
Pan-seared shrimp with garlic, olive oil, white wine, and parsley.

Lobster Tails
Sous-vide spicy garlic lobster tails with buttery rice and green salad.

 

Day 4 - Steak night

Rustic Vegetable and Potato Soup
Served with homemade croutons and Parmigiano Reggiano crackers.

Sous-Vide Steak
Served on potato purée with roasted vegetables.

 

Dinner 5 - Risotto night

Mini Tartare Tacos
Beef tartare on homemade Parmesan cheese tacos.

Drunk Risotto
Risotto with Amarone (Italian red wine), red onions, and sausage, served with a cream of Parmigiano Reggiano.

 

Dessert

Panna Cotta
Vanilla panna cotta served with raspberry gelée, fresh berries, and mint from the garden.

Tiramisù
Homemade classic tiramisù with mascarpone cream and coffee-infused ladyfingers.

Crème Brûlée
Classic homemade crème brûlée with caramel crust.

Torta Tenerina
Italian chocolate cake served with homemade vanilla ice cream and pistachio crumble.

Mango and Passion Fruit Sorbet
Homemade mango and passion fruit sorbet topped with coconut flakes and fresh mint.

Key Lime Pie
Classic key lime pie served with lime and vodka gel.