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Provisioning Guide: Food & Drink on Board

Everything you need to know about dining on a crewed yacht charter — from the preference sheet to the chef's table.

In This Guide

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How Provisioning Works

On a crewed yacht charter, all food and drink is included in the APA (Advance Provisioning Allowance). Before your charter, you'll complete a detailed preference sheet that covers: - Dietary requirements and allergies - Food preferences and dislikes - Favourite cuisines and dishes - Drink preferences (wine, spirits, beer, cocktails) - Breakfast style (continental, full, light) - Lunch preferences (light salads, full meals, BBQ) - Dinner expectations (formal, casual, themed) - Special occasions to celebrate - Children's food preferences Your chef uses this information to plan menus and provision the yacht before your arrival. The galley will be fully stocked with everything needed for the entire charter, with fresh supplies picked up at island markets along the way.

Pro Tip

Be as detailed as possible on the preference sheet. The more your chef knows about your tastes, the better the food will be. Don't be shy — if you love sushi, hate olives, or want a birthday cake on Thursday, say so.

What to Expect from Your Chef

The onboard chef is often the highlight of a crewed charter. Professional yacht chefs are trained to an exceptionally high standard — many have worked in Michelin-starred restaurants before moving to yachts. On a typical day, your chef will prepare: **Breakfast:** Fresh fruit, yoghurt with honey, eggs any style, pancakes, fresh bread, pastries, smoothies, coffee, and fresh juice. **Lunch:** A beautifully presented spread — perhaps grilled fish caught that morning, Greek salad with local tomatoes, hummus and tzatziki, grilled vegetables, and fresh bread. Lunch is often served on deck with the sea as your backdrop. **Afternoon snacks:** Fresh fruit, cheese platters, canapés, or homemade cake with afternoon coffee or tea. **Dinner:** The main event. Multi-course meals that rival fine restaurants — perhaps a seafood risotto, grilled lobster, lamb kleftiko, or fresh pasta. Paired with excellent Greek wines. **Late-night snacks:** Many chefs prepare a small late-night offering for after-dinner drinks.

Greek Cuisine on Board

One of the great pleasures of a Greek yacht charter is the food. Your chef will incorporate the best of Greek cuisine into your menus: **Fresh seafood:** Grilled octopus, sea bream, red mullet, prawns, and lobster — often bought directly from fishermen at the morning market. **Local produce:** Greek tomatoes, cucumbers, olives, feta cheese, and herbs are among the best in the world. Your chef will source them fresh at every island. **Classic dishes:** Moussaka, pastitsio, souvlaki, spanakopita, and dolmades — elevated to gourmet level by your chef. **Island specialities:** Each island has its own culinary traditions. Sifnos is famous for its chickpea dishes, Santorini for its fava and cherry tomatoes, Crete for its olive oil and herbs. **Greek wines:** Greece has an extraordinary wine heritage with indigenous grape varieties you won't find anywhere else — Assyrtiko from Santorini, Xinomavro from Naoussa, Moschofilero from the Peloponnese.

Pro Tip

Ask your chef to prepare a traditional Greek night — a full spread of meze, grilled meats, and local wine, served family-style on deck. It's always a highlight of the charter.

Drinks & Bar

The yacht bar is fully stocked based on your preferences. A typical charter bar includes: **Wine:** A selection of Greek and international wines — white, rosé, and red. Your broker can arrange specific labels if you have preferences. **Spirits:** Gin, vodka, rum, whisky, tequila — whatever you drink. Premium brands are available on request. **Beer:** Greek beers (Mythos, Fix, Alfa) plus international options. **Cocktails:** Most yacht chefs or stewardesses can prepare classic cocktails. Some yachts have dedicated cocktail menus. **Non-alcoholic:** Fresh juices, smoothies, sparkling water, soft drinks, coffee, and tea. **Greek spirits:** Ouzo, tsipouro, and Metaxa — essential for the full Greek experience. All drinks are covered by the APA. There's no bar tab — just ask for what you'd like, whenever you'd like it.

Dining Ashore

While the food on board is exceptional, dining ashore at a Greek taverna is an essential part of the charter experience. Your captain and chef will recommend the best restaurants at each stop — from simple fish tavernas on the harbour to acclaimed restaurants in Mykonos or Santorini. Dining ashore is typically paid from the APA (for simple tavernas) or separately (for high-end restaurants). Discuss this with your broker before the charter so there are no surprises. We recommend a mix of on-board and ashore dining — perhaps 4–5 dinners on board and 2–3 ashore during a week-long charter. This gives you the best of both worlds.

Pro Tip

Let your captain choose the restaurant. They know every taverna in the islands and will take you to places you'd never find on TripAdvisor. Some of the best meals in Greece are at unmarked tavernas on quiet harbours.

Special Dietary Requirements

Professional yacht chefs are experienced with all dietary requirements: - Vegetarian and vegan - Gluten-free and coeliac - Dairy-free and lactose intolerant - Nut allergies and other food allergies - Halal and kosher - Low-carb, keto, and paleo - Children's diets Greek cuisine is naturally accommodating — many traditional dishes are already vegetarian, gluten-free, or dairy-free. Fresh fish, grilled vegetables, salads, and olive oil form the foundation of the diet. Make sure all dietary requirements are clearly stated on the preference sheet. If anyone in your group has a severe allergy, discuss this directly with the chef before the charter.

Frequently Asked Questions

A preference sheet is a detailed questionnaire you complete before your charter, covering dietary requirements, allergies, food preferences, favourite cuisines, drinks preferences (wines, spirits, cocktails), and any special requests. The chef uses this to provision the yacht and plan menus tailored exactly to your group's tastes.

Yes — professional yacht chefs are highly experienced with dietary restrictions including vegetarian, vegan, gluten-free, kosher, halal, and specific allergies. Detail all requirements on your preference sheet. The chef will plan menus accordingly and source appropriate ingredients.

Alcohol is typically covered by the APA (Advance Provisioning Allowance), not the base charter fee. The chef will stock the yacht with wines, spirits, beers, and mixers based on your preference sheet. Premium wines and champagnes may incur additional costs. Budget €50-€100 per person per day for beverages.

The chef typically prepares three full meals daily — breakfast, lunch, and dinner — plus morning and afternoon snacks, canapés, and cocktails. Breakfast is usually served on deck, lunch is often a Mediterranean spread after swimming, and dinner can be a formal multi-course affair or a relaxed BBQ on the aft deck.

Absolutely — and it's encouraged! Part of the Greek charter experience is dining at local tavernas and restaurants. Your captain and crew will recommend the best spots at each island. Shore-side dining is typically paid separately from the APA. Many guests alternate between onboard meals and restaurant dinners.