Skip to main content

Catamaran Pura Vida

Where Luxury meets adventure!

Pura Vida offers spacious and clean cut living areas with a contemporary and spacious design. Boasting multiple social areas and luxurious accommodations, Pura Vida is your ultimate charter option. Equipped with three queen sized cabins, all with en-suite facilities and AC.

7-Night Charter Rates
From
$23,000 (2 passengers 7 nights)
To
$24,500 (6 passengers 7 nights)*
Details
Guests
Up to 6
Guest Cabins
3
Length
48
Cabin Layout
3 Queens en-suite with A/C
Designer
Dufour
Launched
2023
Home Port
Trellis Bay, Tortola, BVI

Meet the Crew

MEET YOUR CREW:
CAPTAIN: Maxim Krejsa
CHEF: Zoe Meyer

Growing up in the Netherlands, Maxim developed an early connection to life on the water, which has since taken him throughout the Mediterranean and Caribbean as a professional skipper. With more than 5,000 nautical miles and 300+ charter days under his belt, he has extensive experience aboard both catamarans and monohulls.

Maxim’s charter career has taken him through Croatia, Greece, Italy, Antigua and the Grenadines. Most recently, he captained a Lagoon 52 in the Caribbean, managing luxury charters for up to eight guests and taking responsibility for everything from navigation and passage planning to yacht management, onboard maintenance and, most importantly, creating a safe and memorable experience for his guests.

His background sets him apart as a captain who is equally comfortable at the helm and behind the scenes.  His earlier career in commercial and account management also gave him a strong foundation in customer service, communication and relationship building.

An enthusiastic sailor and kite surfer, Maxim loves sharing his passion for the water with his guests. When he isn't sailing, you'll likely find him kite surfing, skiing, hiking, exercising or getting involved in a boat refit or project.

With his relaxed but professional approach, strong technical knowledge and genuine enjoyment of life on the water, Maxim’s goal is simple: to make sure his guests can completely switch off, relax and enjoy an unforgettable week on the water.

 

For Zoë, a love of food and life on the water have always gone hand in hand. Having grown up sailing in the Mediterranean, she feels completely at home aboard a yacht and brings to the galley a combination of professional culinary training, Michelin-starred restaurant experience and yacht hospitality.

Zoë completed the Chef & Waiter Programme at Hotelschool Ter Duinen as well as a specialist qualification in meat and fish at PIVA Antwerp. Her culinary career has taken her through busy restaurant kitchens in Melbourne and into the Michelin-starred kitchen of Le Pristine in Antwerp, where precision, presentation and attention to detail were an essential part of every service.

She has since brought those skills to the yachting world as a Host/Chef with The Yacht Week, preparing three fresh meals each day while taking care of menu planning, provisioning and individual dietary requirements and preferences. Working aboard different yachts with different skippers and guests has made her highly adaptable and comfortable creating great food from a constantly changing galley. She also assists with docking, mooring and general yacht operations, making her a true hands-on member of the crew.

Zoë loves creating fresh, beautifully presented food that suits both the destination and her guests. Her experience includes menu planning, provisioning, wine pairing and cocktail preparation, allowing her to think about the entire dining experience rather than simply what is on the plate.

Warm, organized and naturally guest-focused, Zoë thrives on the personal side of chartering—getting to know her guests, discovering what they love and creating meals and moments around them.

 

Together, Maxim and Zoë bring a wonderful balance of professional seamanship, culinary talent, technical knowledge and genuine hospitality to life onboard.

Both have experience with crewed charters giving them an understanding of how important the chemistry between captain, chef and guests is to a successful charter. Maxim brings extensive sailing and charter experience along with a strong technical background, while Zoë brings professionally trained culinary skills and an instinct for thoughtful, personalized hospitality.

 


 

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
Sep 2026123456789101112131415161718192021222324252627282930 
Oct 202612345678910111213141516171819202122232425262728293031
Nov 2026123456789101112131415161718192021222324252627282930 
Dec 202612345678910111213141516171819202122232425262728293031
Jan 202712345678910111213141516171819202122232425262728293031
Feb 202712345678910111213141516171819202122232425262728   
Mar 202712345678910111213141516171819202122232425262728293031
Apr 2027123456789101112131415161718192021222324252627282930 
May 202712345678910111213141516171819202122232425262728293031
Jun 2027123456789101112131415161718192021222324252627282930 
Jul 202712345678910111213141516171819202122232425262728293031
Aug 202712345678910111213141516171819202122232425262728293031

Note: this calendar is not always 100% current. Please contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

Passengers: 2 3 4 5 6 7 8
Summer
2026
$23,000 $23,000 $23,700 $24,000 $24,500 NA NA
Winter
2026 to 2027
$23,500 $24,000 $24,500 $25,000 $25,500 NA NA
Summer
2027
$23,500 $24,000 $24,500 $25,000 $25,500 NA NA
Winter
2027 to 2028
$23,500 $24,000 $24,500 $25,000 $25,500 NA NA
*Price range is subject to change. Please contact us for pricing for various party sizes, number of nights and seasons. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees. We accept Visa, MasterCard and AMEX
Specs & Cabin Layout

Cabin Layout

Specifications

Length
48
Beam
26
Draft
4.3
Designer
Dufour
Children Allowed
Yes
Flag
USA
Guests
6
Dinghy/Tender
Infanta 3.6m Center Console
Dingy Max. Passengers
10
Dinghy hp
40hp Tohatsu
Wash basins
4
Heads
4
Tp in heads
Yes
Helipad
No
Jacuzzi
No
Generators
Yes
Accomodation
Guest Cabins
3
Guest Electric Heads
4
Accommodation Description

Pura Vida is equipped x3 queen cabins – all cabins offering ensuite facilities

Location
Home Port
Trellis Bay, Tortola, BVI
Winter Cruising Area

Trellis Bay and Virgin Gorda Yacht Harbor, BVI
Please inquire for additional location availability.

Summer Cruising Area

Trellis Bay and Virgin Gorda Yacht Harbor, BVI
Please inquire for additional location availability.

Preferred Port
Virgin Gorda Yacht Harbor, BVI
Hours Between Charters
48
Amenities & Entertainment
WiFi Internet
Onboard WIFI
Sun Awning
No
Hammock
No
Deck Shower
Yes
Hair Dryer
No
Water Maker
Yes
Ice Maker
No
BBQ
Yes
Stereo System
Yes
iPod Hookup
Yes
DVD Player
No
Board Games
Yes
Books
No
Satellite tv
No
Bimini
Yes
Kosher
Inq
Nude
Inq
Guests smokes
Yes
Guest pets
No
Minimum age
Water safe
Gym exercise
No
Elevators
No
Wheelchair access
No
Inverter
Yes
Stabilizers
No
Water Sports
Adult Waterskis
No
Kids Waterskis
No
Stand Up Paddle Board
Yes
Snorkeling Gear
Yes
Tow Tube
Yes
Scurfer
No
Wake Board
No
1-Person Kayak
No
2-Person Kayak
Yes
Float Mats
Yes
Sailing Dinghy
No
Beach Games
No
Fishing Gear
Yes
Fishing Gear Type
Light Tackle (2 rods)
Number of Rods
2
Underwater Camera
No
Other Water Toys

Subwing
Towable tube
Water hammocks
Floating Dock
2 x sea scooters

Sea scooters
No
Kneeboard
No
Windsurfer
No
Swim platform
Yes
Boarding ladder
Yes
Sea bobs
No
Kite boarding
No
Scuba & Crew
Scuba Info
Yacht offers Rendezvous Diving only
Air Compressor
Not Onboard
Captain Nationality
South African
Captain License
RYA Yachtmaster, PADI Divemaster, STCW
Crew Smokes
Inq
Crew Pets
No
Caters to Special Diets
Yes
Menu

SAMPLE MENU

BREAKFAST

Shakshuka in Mini Copper Pans: Baked eggs in spiced tomato-pepper sauce with crumbled feta and parsley. Served with grilled pita.

Breakfast Blend: Prosciutto, soft-boiled egg, croissant, mini cheese wedge, jam, fresh figs and nuts.

Acai Bowls: Acai base blended with banana and berries. Topped with Strawberries, granola, coconut flakes and chia seeds

Quiche Trio: 1.Spinach, feta and pine nut. 2.Tomato, mozzarella and basil 3. Mushroom and Aged cheddar. Served on top of fresh arugula.

Smoked Salmon and Avo Toast: Toasted sourdough topped with smashed Avo, salmon ribbons and soft-boiled egg. Dill crème fraiche on the side.

French Toast Brule with Berries & Mascarpone: Thick-cut brioche French toast with torched sugar crust. Mascarpone and fresh mixed berries.

Papaya Boat with Greek Yogurt & Tropical Granola: Halved Papaya filled with Greek yogurt and tropical granola and honey.

Breakfast Sliders: Mini brioche buns filled with scrambled egg, crispy bacon and cheese. Served with a fruit salad.

 

LUNCH

Shrimp Tacos with Mango Salsa: Soft Tortillas with spicy shrimp and mango-lime slaw.

Chicken Ceasar Wraps: Romaine, Parmesan, grilled chicken and creamy Caesar dressing wrapped in a whole wheat Tortilla.

Grilled Halloumi Salad with Pomegranate Seeds: Grilled Halloumi served over arugula, sprinkled with pomegranate seeds and a honey-lemon design.

Chicken Power Bowl: Grilled chicken breast served over brown rice with roasted vegetables and a drizzle of tahini sauce.

Thai Chicken Lettuce Cups: Ground chicken sauteed with Thai spices, served in crisp lettuce leaves and topped with chopped peanuts, pineapple and fresh herbs.

Grilled Calamari & Chickpea Salad: Tender grilled calamari rings combined with chickpeas, cherry tomatoes, red onion and parsley, all tossed in a lemon vinaigrette.

Salmon Poke Bowl: Salmon marinated in a mix of soy sauce, lemon juice and sesame oil served over sushi rice. Accompanied by avocado slices, cucumber, pickled ginger and a sprinkle of sesame seeds.

 

APPETIZERS

Prosciutto & Melon Skewers: Sweet Melon cubes wrapped in thin slices of prosciutto.

Bruschetta Platter: An assortment of toasted baguette slices topped with various spreads and toppings such as tomato- basil, olive tapenade and honey goat cheese.

Charcuterie Board: An elegant assortment of cured meats, cheeses, fruits, nuts and crackers.

Tuna Tartare on Wonton Crisps: Diced raw tuna tossed in sesame- soy dressing, served on crunchy wonton chips and topped with avocado.

Miniature Crab Cakes with Remoulade: Bite-sized golden crab cakes served with a tangy, creamy Cajun-style sauce.

Miniature Meatballs: Tender beef meatballs with a lemon-garlic-parsley aioli.

Japanese Cucumber Rolls: Rolled cucumber slices filled with cream cheese, ginger and sesame.

 

DINNER

Herb Crusted Salmon with Asparagus: Herb Crusted pan-seared salmon served with lemon butter and white wine asparagus.

Indian Butter Chicken: Creamy tomato-based chicken curry served with basmati rice and garlic naan.

Chicken Parmesan with Capelli: Breaded chicken cutlets with marinara and mozzarella, baked and served with angel hair pasta.

Seared Tuna with Wasabi Mashed Potatoes: Ahi Tuna seared rare, served over creamy wasabi mash with sesame spinach and soy-ginger drizzle.

Greek Moussaka: Baked layers of eggplant, spiced beef and creamy bechamel served with Greek salad.

Shrimp Skewers with Cucumber & Mint Salad: Spicy Shrimp and pineapple skewers served with a cucumber and mint salad.

Ricotta Gnocchi with Sage Butter: Gnocchi filled with ricotta sauteed in browned butter with crispy sage and shaved parmesan.

 

DESSERTS TO DELIGHT

Coconut Tres Leches Cake: Moist sponge soaked in coconut milk, topped with whipped cream.

Affogato al Caffe: Vanilla gelato drowned in hot espresso.

Salted Caramel Brownie Bites: Fudgy, gooey brownie bites.

Chocolate & Chili Pudding: Spicy-smooth chocolate custard served in ramekins.

Poached Pears in Red Wine: Elegant, aromatic pears with spiced syrup served over vanilla-bean ice-cream.

Passionfruit Cheesecake Jars: Tangy tropical topping over whipped cheesecake base.

Tiramisu: Classic Italian dessert served in elegant glasses.

Interested in booking?

"*" indicates required fields

This field is for validation purposes and should be left unchanged.