- Double-bedded Cabin
- Twin-bedded Cabin
- Salon in the Wheel-room
- Sun Deck
- Year of Production: 1989.
- Building Material: Wood (Mahogany)
- Cruising Speed
- Length: 30 mt
- Breadth: 6,6 mt
- Accommodation: 8 Twin-bedded Cabins
- All cabins with private facilities, air-conditioned
- Galley
- TV-lounge, Hi-Fi, CD
- Tender (inflatable)
- Kayak (Canoe)
- Water Skiing
- Sails Area: 300 m2
- Café and Aperitif Bar, Ice Maker
Breakfast “Buffet breakfast”
- soft sheep cheese
- hard sheep cheese
- ajvar (chutney)
- sunny-side-up eggs
- omelette with onions
- omelettes with red pepper and spinach
- homemade bread with sesame
- smoked pork neck
- smoked veal neck
- bruschetta with zucchini and eggplant
- fruit salad
- butter
- honey
- jam
A la carte dishes:
- rabbit in a dry plums sauce (ili prunes sauce)
- trout in a pine nuts sauce
- rolled veal in a pepper sauce
- eel in an onion, carrot and apple sauce
- suppressed pork leg
- lamb with spinach and sour cream
- stuffed thighs in a caramelized onions sauce
(all meals are by 350 grams)
Day I
- cold soup made from yoghurt and cucumbers
- tomato and onion salad
- potatoes and minced meat in the oven (moussaka)
- baklava
Day II
- Bruschetta with chutney and hard sheep cheese
- the Macedonian salad (tomatoes, peppers, parsley, onions, garlic)
- muscle in mustard sauce and baked potatoes
- homemade soft cheese in a caramel sauce
Day III
- Bruschetta with smoked trout
- Season salad
- Trout stuffed with carrots, spinach and dry plums
- Kadaif cake
Day IV
- thick chicken soup
- beetroot and apple salad
- breaded Ohrid trout (belvica)
- yoghurt ice-cream
Day V
- lamb soup
- stuffed tomatoes woth sour cream
- lamb in mustard sauce
- tulumbe
Day VI
- roasted peppers and garlic salad
- gravče na tavče with minced meat
- dessert: Baked pumpkin with vanilla sauce
Day VII
- Bruschetta with tomato, garlic and leeks
- Eel in a red wine sauce and potatoes with dry peppers
- Cocoa and lemon cake
