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The yacht charter guide — when to sail, where to anchor, and the vessels that run it best.
The Mediterranean is where modern yachting was born, and it remains the standard against which every other cruising ground is measured. From the glamour of the Côte d’Azur to the wild beauty of the Aegean and the pine-clad Dalmatian coast, a single sea offers a season of contrasts — long lunches at anchor off Capri, sundowners in the Saint-Tropez roads, an empty Croatian cove an hour from a Roman palace. It is the most serviced charter region on Earth, with a fleet of motor and sailing yachts to match any brief, and an itinerary as much about the table and the town as the water.
The Mediterranean charter season runs May through September, with July and August the height of summer — warmest seas, longest days and the full social calendar. May, June and September reward those who prefer quieter anchorages and softer light, with the western Med (Riviera, Balearics, Amalfi) and the eastern Med (Greece, Croatia) both at their best.
The original glamour coast — anchor in the Pampelonne roads, tender ashore for the market and the old port, and run west to the wooded Îles de Lérins off Cannes for a quieter afternoon.
The Faraglioni stacks, the Blue Grotto by tender at dawn, and dinner above the harbour. The Amalfi shoreline — Positano, Amalfi, Ravello — is best seen from the water, with a chauffeur arranged ashore.
Whitewashed Greece at its most photogenic — Mykonos and Santorini for the scene, Milos, Folegandros and the Small Cyclades for the hidden coves and the long, unhurried swim.
Croatia’s fast-rising favourite — Hvar and the Pakleni islands, the wine of Vis, and Diocletian’s Split a short sail away. Sheltered, scenic and gloriously uncrowded by Riviera standards.
No charter region eats better. The Mediterranean table changes with every border — Provençal and Ligurian in the west, Neapolitan along the Amalfi, the meze and grilled fish of Greece, the olive oil and wine of Dalmatia — and a good crew will provision from the morning markets of whichever coast you wake on.
The saffron-scented Provençal fish stew of Marseille and the Riviera, served with rouille and toasted bread.
The Amalfi classic — clams, garlic, white wine and parsley, eaten with a view of the Faraglioni.
Sea bream or bream off the grill with tzatziki, taramasalata, grilled octopus and a cold Assyrtiko in the Cyclades.
The Dalmatian crni rižot, made with cuttlefish ink — a Croatian coastal staple paired with a local Pošip.
The principality’s harbour is the centre of the yachting world each May; year-round it offers the casino, the Oceanographic Museum and the old town above the port.
A shore day from the Amalfi anchorages takes in the Roman cities frozen by Vesuvius — among the great archaeological sites on Earth.
A Roman emperor’s retirement palace, lived in continuously for 1,700 years and still the beating heart of the Dalmatian city.
The churches and lanes of Santorini and Mykonos — and the far quieter chapels of the lesser islands — are the Aegean’s enduring image.
May through September, with July and August the peak of summer. May, June and September reward those who prefer quieter anchorages and softer light.
The headline grounds are the French and Italian Rivieras and the Amalfi Coast in the west, and the Greek islands and the Croatian Dalmatian coast in the east — often combined across a longer voyage.
Typically by the week plus expenses (the APA model), in euros. Your team prepares a full quote with inclusions before you commit.
Both are abundant here. Motor yachts suit fast island-hopping and a full social calendar; sailing yachts suit the Aegean and Dalmatia, where the wind and the quieter coves are part of the appeal.