Description
Food-Led Island Week – Rovinj, Cres, Valun, Lošinj, and Susak
From the first step onto the pontoon at Tehnomont Marina Veruda, the week promises ease: trustworthy technical support, quick provisioning, and a berth that feels like home base. The route ahead strings together foodie capitals and quiet anchorages, giving you full days that end with truffle-laced plates, grilled scampi, and glasses raised in the cockpit while the anchorage settles.
About Our Service for Epicureans: After a thorough check-in and chart review, you take command of the Dufour 460 GL and shape a journey that gives equal weight to the table and the tide. North to Rovinj for cobblestones and konobe, over to Cres for Venetian lanes and famous lamb, into Valun for a bayside tavern, then Lošinj and Susak before a leisurely glide back to Pula. Each leg is planned to leave time for market strolls, long lunches, and a siesta in a shaded cockpit.
Suggested Day-by-Day
Day 1 - Saturday | Pula (Embarkation 17:00) Check in, then head to Pula’s market early evening to gather produce, olive oil, and local cheeses. Dinner in town, sleep on board.
Day 2 - Sunday | Pula → Rovinj (≈20 NM) Colorful facades and sea-gazing alleys set the scene. Reserve a truffle-focused konoba and watch the harbor soften at dusk.
Day 3 - Monday | Rovinj → Cres (≈35 NM) A satisfying sail carries you to Cres. Sample island lamb and wander under old stonework before turning in at the marina.
Day 4 - Tuesday | Cres → Valun (≈10 NM) Drop the hook in Valun’s bay for swims off the transom, then row ashore for a family-run tavern dinner a few steps from the waterline.
Day 5 - Wednesday | Valun → Mali Lošinj (≈15 NM) Cruise to Lošinj for a harbor stroll, a plate of scampi buzara, and perhaps a sweet treat as the lights ripple in the water.
Day 6 - Thursday | Mali Lošinj → Susak (≈20 NM) Sandy beach day, picnic lunch from market finds, and a pre-sunset taste of distinctive Susak wines.
Day 7 - Friday | Susak → Pula (≈40 NM) Swim stop around Brijuni, then return to Pula for a last dinner aboard. Overnight on board in the marina.
Day 8 - Saturday | Pula (Disembarkation 08:00) Easy check-out and a final espresso in town before departure.
About Our Yacht – Dufour 460 Grand Large
The galley’s layout welcomes cooks, with storage and prep space that turns market treasures into dinner in a few steps. The cockpit grill extends the kitchen onto the terrace that is your stern. Four double cabins and four heads keep everyone comfortable and unhurried, while climate control maintains a pleasant cabin environment in all seasons. The furling rig, bow thruster, and cockpit instruments make the practicalities smooth so the culinary focus never feels rushed.
Why This Route
For travelers who taste a place to know it, this route offers a full palette: truffles, lamb, scampi, local wines, and long sunsets at anchor. It’s a culinary itinerary wrapped in gentle island sailing.
