Tips & recipes for your sailing vacation
A sailing vacation on a chartered yacht offers not only relaxation, but also a special form of freedom. If you cook for yourself during this time, you can organize your day independently, cost-effectively – and above all personally. Preparing meals together on board quickly becomes a highlight: it brings people together, creates wonderful moments and gives an authentic insight into the region.
Why is it worth cooking on board yourself?
Cooking together as an experience
Preparing meals on a yacht becomes a team task – whether you are traveling with friends, family or new crew members. Chopping, stirring and serving together quickly leads to conversations and a sense of community. Meals in the cockpit under the open sky become an unforgettable end to the day.
Independence and cost savings
Regular restaurant visits can quickly become expensive, especially in popular destinations such as Croatia, Greece or Italy. Cooking for yourself saves money – without having to compromise on enjoyment. With a little planning, you can conjure up simple, tasty dishes that are significantly cheaper than the menu at a port restaurant.
Your own diet under control
Self-catering is a clear advantage, especially for guests with allergies, special diets or small children. You decide what’s on the table – fresh, conscious and adapted to your needs. Cooking on board also allows you to select and process regional ingredients according to your own taste.
The galley: small but mighty
On charter yachts, the galley is compact but usually well equipped. You will usually find a gas stove with two burners, a small refrigerator and the most necessary cooking utensils. However, there is not much storage space, which is why efficient packing and thoughtful shopping are particularly important.
Clever use of energy and water
Fresh water is a precious commodity at sea. You should therefore plan dishes that use as little water as possible and consider how you can minimize the amount of washing up – for example by using one-pot recipes or reusable containers. Refrigeration is also limited: Refrigeration and freezer capacity should be reserved for perishable goods.
Cooking on board
Cooking on board a yacht is much more than just self-catering.
It is an opportunity to enjoy together, experience regional culture and fully enjoy the freedom of life on board. With a little preparation and curiosity, the galley becomes a stage for culinary vacation moments – without a fixed table and fixed times.
Cooking with children on board
For families, the galley is not just a place to cook, but also a learning space. It is also a wonderful opportunity to use the relaxed vacation atmosphere for family time!
Shop like the locals
Those who like to try local specialties can turn shopping ashore into a cultural experience.
Fresh fish directly from the fisherman
In many harbor towns, fishermen sell their catch directly from the boat in the early morning. A stroll along the pier is worthwhile – not only for the fish, but also for the atmosphere. You often get tips on how to prepare the fish.
Markets as a culinary highlight
Weekly markets are ideal for buying ripe fruit, fresh vegetables, cheese, olives or home-baked bread. In addition to high-quality products, you can also experience the mentality of the region here. Don’t hesitate to ask for recommendations – you will often discover specialties that are not listed in any travel guide.
Buy locally and seasonally
Use what the region has to offer. In the Mediterranean, for example, this includes tomatoes, peppers, figs and melons in summer – but fresh artichokes or zucchini flowers in the spring months. These products are particularly aromatic and can be easily prepared with simple cooking utensils.
Simple dishes for the galley
You don’t need fancy ingredients or lots of pots to cook tasty dishes on board.
Here are a few tried and tested ideas:
Mediterranean vegetable pan
Roughly chop the peppers, zucchinis, eggplants and tomatoes, sauté in olive oil and season with salt, pepper and Italian herbs. Serve with fresh bread or rice.
Garlic pasta with anchovies
Cook the spaghetti, heat the olive oil with the garlic and anchovies in a pan. Fold in the finished pasta and sprinkle with freshly chopped parsley.
Couscous salad
Soak the couscous in hot water, then mix with tomatoes, cucumber, red onion, fresh herbs and lemon juice. This salad will also keep for the next day!
Grilled fish
Gut fresh fish, stuff with herbs, garlic and lemon slices and cook in a pan or on the barbecue. Serve with a fresh tomato salad – the perfect dinner is ready.
Recipe ideas
Octopus salad
Recipe recommendation from Klaus Pitter
Fish pan
Galley recipe from a charter customer
Moussaka
Galley recipe from a charter customer
Try it on board and enjoy it together with Crew!
Environmental and marine protection while sailing
Check-In tips
