- Inaugurated in spring 2026, the Longara yacht offers exceptional dive cruises in the Red Sea.
- A capacity of 15 elegant cabins with a 13-member crew dedicated to guest comfort.
- A gastronomic offering crafted by two-Michelin-starred chef Michel Portos on exclusive departures.
- An initiative led by French operator Dune, specialising in underwater expeditions since 1996.
A high-end positioning for specialist operator Dune
Since its founding in Marseille in 1996 by Gérard Besse, Dune has established itself as a major player in underwater travel. The group now operates eleven centres and a fleet of six vessels across the world’s most famous spots, relying on the expertise of over one hundred and fifty staff members. With its new flagship, the operator takes another step towards ultra-high-end floating hospitality.
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A 43-metre yacht dedicated to the Red Sea
Entering service in April 2026, Longara features a 43-metre vessel designed to combine underwater exploration and wellness. The ship welcomes guests in fifteen refined cabins served by a crew of thirteen, including three chefs and two specialist dive guides. Non-diving companions can also enjoy a range of activities dedicated to relaxation on the water.
Haute cuisine comes aboard with chef Michel Portos
To transform every journey into a culinary experience, Dune has joined forces with two-Michelin-starred chef Michel Portos. The tailor-made menu will be served from autumn 2026, featuring local, seasonal sourcing as part of a responsible approach. The chef will personally take charge of the galley during three exclusive itineraries scheduled between late 2026 and mid-2027.
A sustainable approach to marine exploration
Having become a mission-driven company in 2025, the firm places the protection of marine biodiversity and support for local communities at the core of its mission. The three prestige expeditions hosted with the chef will take place between November 2026 and June 2027 departing from the Red Sea. This approach illustrates a contemporary vision of luxury travel, where fine dining and environmental awareness go hand in hand.
