Inside the New Custom Line Navetta 35, a Four-Deck Home at Sea
Four decks, 34.5 metres and a made-to-measure interior: step aboard the new Custom Line Navetta 35, unveiled at Cannes.
2 min
The most compelling modern yachts increasingly borrow from residential architecture: clearer circulation, larger windows and outdoor rooms that feel genuinely connected to the interior. Custom Line’s new Navetta 35, given its world premiere at the Cannes Yachting Festival, pushes that idea across four decks.
At 34.5 metres long with a beam of 7.7 metres, the yacht is the new entry point to Custom Line’s displacement range. Its scale is substantial enough to create distinct private, social and service zones, yet remains below the dimensions of the yard’s larger custom superyachts.
The exterior was developed through Ferretti Group’s Strategic Product Committee and Engineering Department, while Custom Line Atelier supervised the interior definition and owner personalisation. That made-to-measure process is central to the brand: layouts, materials, furniture and artwork can be shaped around how an owner intends to use the yacht rather than applied as a fixed decorative package.
Outdoor living is distributed across the vessel rather than concentrated at the stern. The beach club brings guests close to the water; the main and upper decks provide protected entertaining areas; and the sun deck creates a more private elevated retreat. The design seeks to preserve open sightlines, allowing sea views to run through social spaces and reducing the sense of division between saloon and terrace.
The Navetta designation signals a displacement yacht intended for composed, efficient cruising rather than outright speed. For owners, the appeal lies in range, comfort and the ability to spend longer periods aboard. Technical specifications, engine options, range and top speed should be confirmed against the final shipyard data for the displayed hull.
What can be seen is a continuation of Custom Line’s preference for quiet sophistication. Instead of decorating every surface, the interior architecture uses proportion, natural light and carefully selected materials to carry the experience. Built-in pieces establish structure, while freestanding furniture and art allow an owner’s personality to emerge.
The debut also arrives during Custom Line’s 30th anniversary year. Since its foundation, the marque says it has delivered more than 300 made-to-measure yachts. The Navetta 35 is therefore both a new model and a statement about what the next chapter should look like: more openness, closer contact with the water and customisation that goes beyond choosing finishes.
At Cannes, where new models compete for attention metre by metre, the Navetta 35’s proposition is relatively restrained. It is not trying to look like the fastest boat in the marina. It is designed to feel like a highly private waterfront home — one capable of moving when the owner wants a different view.
Yacht snapshot
– Model: Custom Line Navetta 35
– Type: Displacement superyacht
– Length: 34.5 metres
– Beam: 7.7 metres
– Decks: Four
– Debut: Cannes Yachting Festival, 8–13 September 2026
– Builder: Custom Line, Ferretti Group
– Price: On application
Victorian auction buyers will soon receive a piece of information that has traditionally been withheld until bidding reaches it: the vendor’s reserve price. Under new property-sale and underquoting laws, agents must publish the agreed reserve at least seven days before an auction or fixed-date sale. Most changes begin on 1 October 2026 and apply to …
Continue reading “Victoria’s New Auction Rules Will Force Reserve Prices Into the Open”
Four decks, 34.5 metres and a made-to-measure interior: step aboard the new Custom Line Navetta 35, unveiled at Cannes.
Restaurants are pushing back against phone-filled dining with lockable pouches, screen-free policies and playful challenges—helping guests put down their devices and reconnect over a meal.
4 min
It wasn’t all that long ago that restaurants and bars around the country were dappled in the glow of cigarettes. Those days are over, but diners haven’t stopped lighting up—now it’s just with the blinding OLED gleam from their phones.
My seven-year run as a bartender started in the BlackBerry era and ended a few years after the birth of the iPhone. Back then, phone interruptions were mostly relegated to a few stray pings. If someone picked up a phone, it was usually only to say “Can I call you back?”
Today, phones are as common in a table-setting as napkins and silverware. If diners themselves aren’t pulling them out to check messages and social media, they’re likely in the background as others record Instagram videos or make FaceTime calls.
Many restaurants and patrons alike are pushing back against the shift that has turned collegial, communal spaces into places to watch TikTok while you eat. Here’s what some are doing—and what we can learn from them.
The phone lockup
Antagonist, a cocktail bar in Charlotte, N.C., is pretty antagonistic about phones. Upon entry, each customer receives a lockable Yondr pouch—the same bag some schools use to store students’ phones—that can only be opened by the staff.
“The main goal of our whole concept here really isn’t to burden anybody or take away their property,” Adam Horner, Antagonist’s general manager, said. “It’s essentially just to bring back a little slice of human connection that we all feel has been lost with technology.”
Even if your dinner destination doesn’t have the same rules, you can still borrow the basic idea. Keep your phone somewhere inconvenient or even mildly inaccessible: in your coat pocket, for instance, or your purse.
While Horner admits some patrons have arched an eyebrow at Antagonist’s policy, the benefit of having a place where people can be part of an organic social scene has far outweighed the potential loss of customers, he said. “I strongly encourage people to give it a chance, and sometimes they don’t and they go somewhere else.”
The airplane approach
The Edge, a local spot in Manhattan’s Harlem neighborhood, is a bit less rigid about phones. There’s no ban on them, but the restaurant doesn’t offer internet access. A sign at its bar reads: “No Wi-Fi. No Screens. Connect With Each Other.”
The directive is meant to encourage “stepping away from the digital and being present in the moment,” said Justine Masters, who owns The Edge with her sister Juliet.
Another way anyone with a smartphone can separate themselves from the internet: turn on Airplane mode. It may sound obvious, but it’s a simple and effective way to minimize phone-induced distractions while dining out.
The screen-free competition
For those wanting to break the grip of a bad habit, one tactic is to replace it with another better-for-you thrill. That’s the strategy behind the fast-food chain Chick-fil-A’s “cellphone coops.”
At a number of locations, diners can request a coop—a cardboard box—where they can put their phones while they eat. The goal is get groups to make it through an entire meal without checking their phones, with free ice cream as a reward. The coops even feature conversation prompts for the table.
You don’t need a cardboard coop to emulate the competition elsewhere—and if ice cream isn’t enough of a draw, treat the person who goes longest without using their phone to a free drink. Or make the loser pay the tip.
The point is to create rituals that result in discipline and, slowly, new habits.
What we gain from no-phone dining
The ubiquity of phones has not only eroded our manners, but also lessened the joys of bar and dining culture. One of Chris Hall’s favorite watering holes is The Saloon in Washington, D.C., a community-orientated beer bar with no televisions and a blanket ban on all phone use.
For him, it’s a bulwark against a bar culture that has become “very insular and not very fun.” He added that, over the years, he’s made at least a dozen friends at The Saloon. “You can talk to strangers in this place.”
Tina Vaughn and Chip Smith, the husband-and-wife owners of Eulalie, an upscale cloth-napkin bistro in Tribeca, also forbid phone use at their restaurant.
The policy is spelled out on a sign in the entryway and on the restaurant’s handwritten menus. Vaughn sees it as a way to help patrons combat the pressure to always be available.
“People want an excuse. They’re dying for someone to say, ‘You can get off that. It’s OK,’ ” she said. “The phone has become less a tool and more of a stress bomb, I feel, for so many.”
Three-Michelin-starred chef Massimiliano Alajmo will host an intimate Mediterranean sailing aboard Crystal Serenity, redefining fine dining at sea.
Powerhouse real estate couple Avi Khan and Kaylea Sayer welcome their daughter while balancing record-breaking careers, proving success and family can grow side by side.
