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Ultimate Mediterranean Vacation Aboard La Blanca with Northrop & Johnson

Ultimate Mediterranean Vacation Aboard La Blanca with Northrop & Johnson

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For those seeking the ultimate, luxury summer vacation in the Mediterranean, the 194’ (59m) Benetti superyacht LA BLANCA is now available for charter with Northrop & Johnson. This luxury yacht will be cruising the Mediterranean this September with charters starting at $395,000 per week.

This yacht comes equipped with only the best –  Designed and built by two of the top names in the superyacht world, RWD and Benetti, she is the epitome of luxury and sophistication. Often described as the “Ferrari of the Sea” LA BLANCA offers an unparalleled platform for enjoying time with family and friends.

The sundeck, measuring over half of her length, is LA BLANCA’s most spectacular feature, where guests are likely to spend most of their time. This vast space includes a huge lit-up Jacuzzi with a swim-up bar, an aft dining area and a fully enclosed air-conditioned gym in the center, as well as ample sunbeds. The lower deck’s transom opens to offer a substantial embarkation platform and beach club experience, with a garage containing a myriad of the latest brand-new water toys including Seabobs, Jetboards, paddleboards, 2-person canoes, a slide, a brand new Willams tender and Intrepid chase boat. 

If participating in the action of water sports is not for you, LA BLANCA’s dedicated massage room with an onboard therapist is a great choice for spending a leisurely afternoon, ensuring guests can relax and rejuvenate.

When ready to venture back to land and seeking some delicious Mediterranean dishes, the renowned Athenian Restaurant, Papaioannou in Mykonos would be the perfect stop to add to your luxurious itinerary. 

The newly opened restaurant will be a day to night destination – ideal for those seeking respite from the summer crowds and wild parties. Escape to Papaioannou for low-key live music, a chicly sophisticated vibe. Praised for sourcing fresh fish from the secret corners and forgotten fishing villages of Greece, Executive Chef and Founder Giorgos Papaioannou only sources the finest ingredients for his restaurant. 

Signature dishes include raw plates such as tarte, ceviche and crudo; grilled or fried appetizers such as sardines with the bone, grilled squid and steamed dusky grouper; and a variation of seafood pasta dishes including crawfish orzo.

Images Courtesy of Northrop & Johnson and Papaioannou

Northrop & Johnson