How to Provision for a Bareboat Charter

You want a smooth week on the water. You want cold drinks, easy meals, and zero last minute dashes to shore. Smart provisioning makes that happen. We are local charter pros in Croatia. We brief crews in Split on Saturdays, check in from 17:00. We see what runs out, what sits untouched, and what saves time. Use this guide to plan food, drinks, and galley gear with confidence.

What You Will Learn

• How to size quantities for your crew and route
• How many meals to plan onboard vs ashore
• What to buy first, what to skip, and what to top up midweek
• Easy menus that fit a moving galley
• Storage, cold chain, and waste tips that keep things fresh
• Local insights for provisioning in Croatia

New to timing and weather in our region. Skim our quick guide to seasonal sailing and local weather in the Split area.

Step 1. Map Your Week Before You Shop

Provisioning starts with your route. Your stops drive fridge needs, water, and top ups.

• Marina nights: easy resupply, shore power, and short walks to markets
• Mooring fields: some have small stores and bakeries, others do not
• National parks: fewer shops and higher prices. Plan ahead

Planning anchorages. Use our quick list of best anchoring locations in Croatia. If your plan includes parks, read Croatia’s national parks by catamaran.

Step 2. Decide Onboard Meals vs Eating Ashore

Most bareboat crews eat breakfast and lunch onboard and go ashore for dinner several nights. Pick a ratio that matches your style.

• Classic plan: 7 breakfasts, 6 lunches, 3 dinners onboard, 4 dinners ashore
• Foodie plan: 7 breakfasts, 5 lunches, 2 dinners onboard, 5 dinners ashore
• Family plan: 7 breakfasts, 7 lunches, 5 dinners onboard, 2 dinners ashore

Restaurant nights book up in July and August. Ask us to reserve tables in popular towns. For a calm route that avoids queues, see how to choose and book a sailing charter holiday.

Step 3. Gather Preferences and Restrictions

Send a quick survey to your crew. You avoid waste and last minute stress.

• Allergies and intolerances
• Vegetarian, vegan, or gluten free needs
• Coffee style and milk choice
• Breakfast habits
• Snack preferences and fruits people actually eat
• Alcohol choices and daily limits

Step 4. Use Simple Quantity Rules

Use these per person per day estimates. Adjust up for hungry teens and heavy activity days.

• Still water: 2 to 3 liters
• Sparkling water: 0.5 liters
• Coffee and tea: 2 cups plus milk or plant milk to match
• Breakfast items: 2 eggs or yogurt, bread, fruit, granola
• Lunch proteins: 150 to 200 g per person cooked weight
• Carbs for meals: 80 to 100 g dry pasta or rice
• Fresh fruit: 2 pieces
• Vegetables and salad: 250 to 300 g
• Snacks: one handful nuts or chips, one sweet
• Wine for dinner: 1 bottle per 3 to 4 adults
• Beer: 2 to 3 cans per adult on a sunny day
• Ice: 3 to 5 kg per day if you like ice in drinks

Provisioning Calculator Example

Example crew of 6 adults for 7 days with the classic plan. Onboard 7 breakfasts, 6 lunches, 3 dinners.

Category	Rule	Calculation	Buy This
Still water	2.5 L per person per day	2.5 × 6 × 7	105 L total in 1.5 L bottles
Sparkling water	0.5 L per person per day	0.5 × 6 × 7	21 L in 1 L bottles
Breakfast eggs	2 per person for 5 days	2 × 6 × 5	60 eggs
Bread	1 loaf per 3 adults per day for 6 days	(6 ÷ 3) × 6	12 loaves mixed styles
Lunch proteins	180 g per person for 6 lunches	0.18 × 6 × 6	6.5 to 7 kg assorted
Dry pasta	90 g per person for 3 meals	0.09 × 6 × 3	1.6 to 2 kg
Rice or quinoa	90 g per person for 2 meals	0.09 × 6 × 2	1.2 kg
Fresh fruit	2 pieces per person per day	2 × 6 × 7	84 pieces mixed
Salad veg	300 g per person for 6 lunches	0.3 × 6 × 6	10 to 11 kg mixed
Wine	1 bottle per 3 adults for 4 dinners total	(6 ÷ 3) × 4	8 bottles
Beer	2 cans per adult per day for 5 sunny days	2 × 6 × 5	60 cans
Ice	4 kg per day	4 × 7	28 kg total in bags

Adjust for your group, weather, and number of dinners ashore.

Smart Menu Templates That Work Underway

Easy Breakfasts

• Greek yogurt with fruit, honey, and granola
• Eggs and toast with tomato and cheese
• Overnight oats in jars with seeds and berries
• Pastries on marina mornings

Quick Lunches

• Pasta salad with tuna, olives, cherry tomato, and lemon dressing
• Chicken wraps with coleslaw and herb yogurt
• Caprese platters with local bread and olive oil
• Niçoise style salad with eggs and green beans

Low Effort Dinners

• Grilled fish with potatoes and a green salad
• Shrimp risotto with peas and lemon
• Vegetable curry with rice and flatbread
• BBQ skewers with peppers and onions

Category Shopping List

Fresh Produce

• Leafy greens, cucumbers, tomatoes, peppers, onions, garlic
• Fruit that keeps well. Apples, oranges, bananas, grapes
• Fresh herbs. Parsley, basil, mint
• Lemons and limes for drinks and dressings

Proteins

• Chicken breasts, ground beef or turkey, fresh fish on marina nights
• Tuna cans, beans, chickpeas, eggs
• Cheese and cured meats for antipasti

Carbs and Bakery

• Bread, tortillas, rice, pasta, couscous, crackers
• Breakfast cereals and oats

Pantry and Flavors

• Olive oil, vinegar, salt, pepper, chili flakes
• Mustard, mayo, ketchup, soy sauce
• Stock cubes, tomato passata, coconut milk
• Honey, jam, peanut butter

Drinks

• Still and sparkling water
• Juice and mixers
• Coffee, tea, sugar, milk or plant milk
• Beer, wine, selected spirits

Snacks

• Nuts, dried fruit, energy bars
• Chips, crackers, olives
• Chocolate and cookies for night watches

Cleaning and Consumables

• Dish soap, sponges, paper towels, bin bags
• Zip bags, foil, cling film, food boxes
• Hand soap and sanitizer

Storage and Cold Chain Tips

• Load fridge by zones. Dairy and meats low, veg high, drinks in a separate cooler if possible
• Pre chill drinks before boarding
• Freeze a few water bottles to act as ice blocks
• Use airtight boxes for cut fruit and leftovers
• Keep onions, potatoes, and garlic dry and dark outside the fridge
• Do not block fridge vents. Cold air needs space to move

Galley Safety That Saves Days

• Cook only with a spotter underway. Pot lids on. Handles inboard
• Non slip mats under boards and bowls
• Knife in a sheath. Nothing loose on counters during maneuvers
• Gas off at the bottle when you leave the yacht

New to boat life. Learn simple rhythms in things to expect on a sailing holiday.

Waste and Sustainability Basics

• Buy big bottles and refill smaller ones
• Separate glass and plastic where bins exist
• Food waste in sealed bags. No overboard in harbors
• Select reef safe sunscreen

Quick wins for greener cruising are in our sailing eco friendly tips.

Provisioning in Croatia. Local Notes

• Split, Kaštela, and Trogir marinas sit near large supermarkets with delivery services
• Island shops stock basics. Fresh fruit, bread, water, and snacks are easy to find
• Fish markets shine in Split, Hvar, and Vis. Shop early for best catch
• Bakeries open early. Plan pastry runs on marina mornings

If you expect many park nights, stock more water and dry goods before departure. For a cost view of your whole week read average costs of catamaran rentals and the deeper dive in unraveling the costs of chartering a catamaran in Croatia.

Skippered vs Crewed vs Bareboat. Provisioning Differences

• Bareboat: you plan all food and cooking. Keep menus simple and versatile
• Skippered: you shop for the group and cover skipper meals. Ask about preferences and any allergies. Compare formats in fully crewed vs skippered charter differences
• Fully crewed: chef handles menus and shopping. You complete a preference sheet and fund APA expenses

Unsure which model fits your group. See what premium service looks like in luxury catamaran charter Croatia.

Budgeting Your Grocery Spend

For six adults for a week with mixed dinners ashore, expect €25 to €35 per person per day for groceries and soft drinks. Beer, wine, and spirits add more. Add ice and a few restaurant meals. Your total food and drink budget often lands between €700 and €1,300 for six. This range shifts with preferences and route.

Boarding Day Timeline That Works

1. 14:00 to 16:00 supermarket delivery to the pier or quick shop run for heavy items first
2. 17:00 board and stow. Check fridge space and load by zones
3. 18:30 short safety brief. Plan a simple first dinner onboard
4. 20:30 early night. A calm start sets the tone for the week

Top Up Strategy Midweek

• Buy bread, fruit, veggies, and water every second day
• Refill ice and soft drinks on hot weeks
• Shop fish the morning you plan to cook it

Special Diets. Keep It Simple

• Gluten free. Corn tortillas, rice, potatoes, fresh salads, grilled proteins
• Vegan. Beans, lentils, tofu, hummus, grains, lots of veg and fruit
• Kids. Yogurt tubes, pasta, fruit, simple wraps, crackers

Quick Crew Checklist

• Allergies and preferences collected
• Meal plan and ratios agreed
• Quantities calculated and split by stores
• Delivery time booked before boarding
• Reusable water bottles packed
• Waste plan set for islands and parks

Why Trust Our Provisioning Advice

• Experience: we prepare crews in Split and Trogir every week of the season
• Expertise: we match menus to routes, fridge sizes, and crew counts
• Authoritativeness: we work with verified partners and audited fleets
• Trustworthiness: we show total trip costs and list extras clearly

Ready to start planning? Browse our catamaran fleet to compare layouts, pricing, and availability for your dates.

FAQs

How much water should we load on day one

Plan 2 to 3 liters per person per day plus a reserve of 10 to 20 liters for cooking and hot days. Top up at marinas as you go.

Do we need to buy ice every day

In hot weeks yes. Plan 3 to 5 kg per day for mixed drinks and a drink cooler. Pre chill drinks before boarding to save ice on day one.

Can we rely on island shops for fresh food

Yes for basics. Fruit, bread, and water are common. For special items and a full week of drinks shop in Split or Trogir first.

How do we handle meals for a hired skipper

You provide meals and soft drinks for the skipper. Ask about preferences and any allergies when you collect crew data.

What about crew tips

For skippered or crewed trips plan 10 to 15 percent of the charter fee based on service. See local norms in tipping skippers in Croatia.

What food travels best in summer heat

Hard cheeses, cured meats, apples, oranges, cucumbers, tomatoes, peppers, rice, pasta, tortillas, canned tuna, beans, and grains.

Strong Final Call To Action

You want a calm week with great food and easy days. Tell us your crew size, diet preferences, and restaurant wish list. We will build a clear provisioning plan, schedule a delivery, and design a route that fits your fridge and your pace.

Message our team now. We will hold your preferred catamaran, line up your first shop, and secure key berths. Your bareboat charter just got easier.

About this guide

This guide was prepared by the Catamaran Charter Croatia editorial team — a group of charter brokers and sailors who have been organizing yacht charters in Croatia since 2007. Every itinerary, marina, and pricing range described here reflects current first-hand fleet experience and direct partnership with licensed charter agencies. Last reviewed: May 2026.

If a detail looks out of date, write us at www.catamaran-croatia-charter.com/contact — we update guides quarterly.