On-Board Provisioning Guide: Menus, Shopping Lists & Easy Meal Ideas

Among the moments that make a blue cruise unforgettable are those magnificent tables set on your yacht’s deck, gently swaying at anchor in a quiet cove to the sound of waves. These meals-bringing the generosity of the Aegean and Mediterranean straight to your plate-form the soul of your holiday. That’s why planning your food & beverage process (the “provisioning” in nautical terms) before you set off directly determines the quality of your trip.

In this guide you’ll find everything about the art of eating on board—from building a menu and shopping lists to practical meal ideas and Göcek-specific shopping tips.

Step 1: Planning - The Roadmap for a Delicious Week

Everything starts with a good plan. Deciding on your menu and shopping strategy before you step aboard saves you a lot of stress.

Who’s in Charge of the Galley? Two Paths

Crewed Yacht (Gulet / Motor Yacht): You’re the kings and queens of the holiday. Before departure your agency usually offers sample menus or asks for your preferences. You choose, the professional chef shops and cooks. All you do is enjoy the sun and sea-this is the most comfortable and popular option.

Bareboat (Sailing Yacht / Catamaran): Here, you’re both skipper and chef. It’s great for those who love getting creative in the galley, but you must manage menu, shopping and cooking with extra care.

Create a Simple Menu Draft

Before shopping, prepare a simple plan for at least the first 3-4 days. For example: Day 1 – Breakfast: classic Turkish breakfast. Lunch: seasonal salad & olive-oil green beans. Dinner: chicken skewers on the grill, bulgur pilaf, charred vegetables. Day 2 - Breakfast: menemen with fresh greens. Lunch: tuna pasta salad. Dinner: freshly caught grilled fish, arugula salad. Day 3 - Breakfast: pancakes & fruit. Lunch: leftovers + watermelon & cheese. Dinner: köfte, fries, and piyaz (bean salad).

Step 2: Shopping - A Comprehensive One-Week Provisioning List

The following covers basic needs for 4–6 people for one week. Adjust quantities to your group.

Breakfast & Dairy

• Eggs (at least 2 dozen)

• Cheeses: white cheese (feta-style), tulum (aged), halloumi

• Olives (green & black)

• Tomatoes, cucumbers, peppers, parsley, arugula

• Honey, jam, tahini, molasses

• Butter, milk, yogurt

• Turkish sausage (sucuk) or pastrami (for menemen)

• Bread (plenty, assorted)

Staples & Dry Goods

• Pasta, rice, bulgur

• Olive oil (essential!) and sunflower oil

• Onions, garlic, potatoes

• Tomato & pepper paste

• Salt, black pepper, red pepper flakes, oregano, mint

• Canned goods (tuna, corn, peas)

• Lots of lemons

Meat & Seafood

• Chicken (breast or thighs, for skewers)

• Beef or ready-made köfte

• Fish is best bought fresh during the trip-or caught!

Fruit & Snacks

• Seasonal fruit (watermelon, melon, grapes, peaches are must-haves!)

• Nuts, chips, crackers, biscuits

• Basics for baking a cake or cookies

Beverages

• Water: the most critical item-plan at least 2.5–3 liters per person per day (buy plenty!)

• Tea, coffee (Turkish & instant), milk powder

• Juices, iced tea, soft drinks

• Alcoholic drinks as preferred (beer, wine, rakı)

Step 3: Eating on Board - Practical Tips & Ideas

Hearty Breakfasts: The most important meal. Hot options like menemen or eggs with sucuk, or a lavish spread with lots of greens, fuel the day.

Light, Cooling Lunches: Avoid heavy dishes in midday heat. Olive-oil vegetables, lemony salads, tuna- or chicken-pasta salads, and the classic watermelon & cheese combo are perfect.

Dinner Under the Stars: The reward of the day. Fresh fish, chicken, or köfte on the stern grill tastes better than any luxury restaurant. Add a variety of mezes to turn the table into a feast.

Gocekonline Tip: Most major supermarkets in Göcek (Migros, Carrefour, etc.) deliver directly to boats in the marinas. Order online or by phone and skip carrying heavy bags.