MATCH - The location of the kitchen on a sub-40 foot catamaran: galley "up" or galley "down"

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Eric is the founder of the Aventura Catamarans brand. A specialist in composite construction, in 2007 he developed a range of sailing catamarans whose success continues to grow as new models are released.

“It was in 2010, with the Aventura 33, that the brand was launched onto the liveaboard market. But our full expansion didn’t really start until 2016, with the collaboration of the Lasta Design studio and a new yard in Bizerte, Tunisia. In 2017, the 34 replaced the 33, with the galley still located on the main deck, in the saloon.” Eric tells us what led to him choosing this configuration, which is the only valid one in his eyes: “In fact, I didn’t even ask myself the question, it was obvious to me that it was better to cook upstairs than downstairs. It avoids having to take the dishes down and bring them back up again, and to avoid getting seasick too quickly, which is not always easy when cooking, especially if the sea is rough. The ease of access, whether inside or outside while sailing, is always excellent too, especially if you place the galley between the saloon and the cockpit as on the 34 and now on the new 37. After all, it’s on deck and in the cockpit that you eat, so why change floors? The daylight and good ventilation for the cooking odors are also advantages, but it is above all the conviviality that is the big winner - because whoever is in the galley does not feel isolated. In these last two models, despite the limited space, we have managed to find an interesting ergonomic solution. As the companionway to the cabins is in the middle of the saloon, this allows the galley to be installed in an L-shape, facing aft, with a slight protrusion by the entrance that provides good protection for the cook - he or she can also wedge themselves in. The worktop serves as a pass-through, sideboard, or even a bar depending on the occasion. On the other side, we were able to place a 9.2-cubic feet(260-liter) column refrigerator on the 37, which is pretty generous in terms of fresh supplies and avoids having to install other cold compartments that always consume energy. For the storage of foodstuffs, we have installed drawers under the benches of the saloon to avoid having to lift the seats and this is a game changer. This takes away a little space from the interior dining area, but our clients admit that they eat in the cockpit much more often than inside. The separation of the night space - with the possibility of keeping a spacious bathroom - is thus preserved and the simplicity of the formula seems to us to be the most natural.”


Mike is the General Manager of the Seawind Catamarans brand. After working on monohulls and motor yachts, he now has 15 years of experience with the brand’s multihulls.

Seawind, which was founded in 1982, is a brand that is very much oriented towards the American and Pacific markets. With the Seawind 1190 and ...

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