Falco
Location Details: Falco is based in Sumpetar, about 50 minutes from Split airport.
Embarkation: 5pm
Disembarkation: 9am.
Other Entertainment: Outdoor cinema
Nitendo switch 2
DJI Drone
Smart TV
Dinghy: Highfield 3.40m
Dinghy HP: 20
Helipad: No
Jacuzzi: No
Gym: No
Stabilizers: No
Elevators: No
Wheel Chair Access: No
AC: Full
AC Night: Yes
AC SurCharge: No
Ipod: Yes
Board Games: Yes
Special Diets: Inq
Kosher: No
BBQ: Yes
Gay Charters: Inq
Nude Charters: Inq
Hair Dryer: Yes
Guest Pet: Yes
Stand Up Paddle: 2
Gear Snorkel: Yes
Sea Bob: Yes
Sea Scooter: No
Fishing Gear: Yes
Swim Platform: Yes
Scuba Onboard: Yacht offers Rendezvous Diving only
Green Make Water: No
Green Reuse Bottle: Yes
Green Other: Eco-friendly toiletries and cleaning products provided. Recycling of plastic and organic waste is actively encouraged on board. Regular beach/bay cleans carried out. Use of paper straws only.
Compressor: Not Onboard
Weekly Charter Rates 2025:
High Season (July & August): €14,335 +13% VAT + €3,000 APA
Mid Season (June & September): €12,655 +13% VAT + €3,000 APA
Low Season (May & October): €10,620 +13% VAT + €3,000 APA
Included in the rate:
Accommodation for up to 6 guests
Skipper & Host/Chef service
Preparation of breakfast and lunch OR dinner
Use of all additional equipment
Cruising taxes & permits
Tourist tax
Linen, towels and beach towels
Final cleaning
Optional extras:
Sea Bob: €700 per week
One-way route, Split - Slano (or the other way around), is possible, subject to availability. Relocation fee of €800 would apply for a route Split - Dubrovnik, unless the return leg is booked.
APA - €3,000 - An estimate used for covering costs of requested food and beverages, ports fees, diesel etc. The Captain keeps a record of all expenses on board and returns the balance to the client at the end of charter. Alternatively the Captain will ask for payment of the remaining costs (if any occurred) at the end of the charter week.
Crew Gratuity – Although discretionary, a crew gratuity of 10% of the charter fee is customary.
Payment conditions: 50% within 7 days of signing the charter agreement, remaining 50% + APA at least 5 weeks before the beginning of the charter.
Falco is based in Sumpetar, about 50 minutes from Split airport.
Embarkation: Saturday at 5pm
Disembarkation: Saturday at 9am.
Born in: 1995
Nation: Croatian
Speaking Languages: Croatian, English
Born in: 1992
Nation: Croatian
CAPTAIN: DARE NAZOR
Dare comes from Split, Croatia, hailing from a lineage steeped in the age-old traditions of seafaring. With over a decade of experience as a captain, his maritime journey began after he graduated from maritime high school, whereupon he swiftly ascended to the role of captain aboard his family's 24m yacht. At just 18, he was celebrated as the youngest captain in Croatia.
Two years later, he embarked on his own adventure, founding a company and acquiring the gulet Altair, which he captained for five years. His dedication earned him a stellar reputation, with loyal guests returning year after year. A newfound passion for catamarans led him to become the proud owner of a Lagoon 450F, Falco.
A true enthusiast of the sea, Dare is wholeheartedly devoted to being an exceptional captain and guide for his guests. His journey has been shaped since childhood, mentored by his grandfather and father, both esteemed sailors and captains themselves.
Married and a proud father to a young boy and girl, Dare's hobbies resonate with the ocean's allure, encompassing fishing, snorkelling, sailing, and speargun fishing. For him, being a captain transcends mere occupation; it is a cherished way of life!
HOST: MARIN BAJIC
Marin is a self-taught chef, skilled in the art of local, Mediterranean, and French cuisines. He enjoys collaborating with others in the kitchen and is always eager to learn new skills and techniques. With a deep passion for plants, he dreams of cultivating his own small Mediterranean herb garden. His commitment to using fresh ingredients is evident, as each dish is carefully crafted to highlight the natural flavours of the produce he selects. Whether he’s creating a new recipe or perfecting a classic, he approaches each culinary endeavour with enthusiasm and creativity.
