Cooking on a Boat – Boat Food Ideas

Staying outdoors and at sea always makes everyone hungry! Sailing the Adriatic gives you a bigger appetite than mainland. And so much for the better! Croatia is full of dishes and flavors that you must try. For that, many restaurants are here to help you. However, your sailing cruise is bound to include some cooking on a boat, too.

Cooking on Nava Boats

For some, cooking on a boat may sound scary, but it doesn’t have to be! Most of our boats are equipped with a galley with a stove, an oven, a refrigerator, and even a freezer. On board most of our catamarans, you practically won’t even notice the difference from your everyday kitchen. Catamarans over 45 feet in length also have a coffee machine with 32 coffee capsules included in the obligatory comfort package. If you need more, just let us know and we’ll prepare an extra caffeine boost for you and your crew.

Even the galleys on board sailboats and motorboats are excellently equipped, with enough storage space. Furthermore, almost every small village on the Croatian coast has a shop or smaller supermarket. All that you need are boat food ideas, a provision list, and some recommendations for restaurants! Don’t worry, we’ve got you covered: we’ve created a menu with suggestions for the best boat food ideas, extra recipes, and restaurant recommendations. No more excuses for not cooking on board!

Breakfast ideas on a boat

Let’s start with the most important meal of the day (for some). Since everybody has their own preference, your breakfast “bar” should be well-equipped. Some like it sweet, some like it salty or sour, and some just like COFFEE!

For a fulfilling breakfast every day you should always have some hot beverages such as tea, coffee (moka pots are on every boat), milk, and maybe hot chocolate. Also some juice, for instance; orange, grapefruit, apple. Add some fresh bread of your choosing with jam, butter, chocolate spread, cream cheese, honey, or paté, plus cereals, muesli, French toast, pastries, yogurt, fruits, eggs, ham, bacon, sausages, and cheese, and you have all bases covered.

If you want to diversify your breakfast, make some crêpes, pancakes, or buy some waffles or cookies.

If you go out the night before, and you decide to get up late, why not have brunch? It’s basically what we proposed above, plus some bruschettas with avocado, salmon, and cream cheese and some salads with tomatoes, mozzarella, burrata, tuna, and cucumber. It’s up to you!

Snacks and drinks on board

It’s always a good idea to have snacks, especially with children on board. Buy cookies, biscuits, cakes, yogurts, chocolates, and fruits, or make pancakes, crêpes, and sandwiches for a snack. Melons and watermelons are a delight in Croatia, and so refreshing!

Don’t forget the typical Croatian cheeses, cold cuts like prosciutto, salami, some olives, and crackers. Of course, to accompany the food, you definitely have to try some wines!

White wine : grasevina, malvazija, posip, grk, vugava
Red wine : plavac mali, babic, lasina, dingac

Try reducing sodas (such as Coca-cola, Pepsi, and if you prefer, Sprite, Orangina, and Fanta – give Pipi a go – this is a local soda) to a minimum because they contain a lot of sugar and may misguide your thirst.

Try some local beers. For instance, karlovacko, ozujsko, pan, or better yet from some local brewery. Although, canned drinks are more practical on a boat, since they do not break if they fall, keep in mind only glass bottles are 100% recyclable.

And for those celebratory moments or special occasions on board, don’t forget to stock up on some prosecco! Its effervescence and lightness make it a favorite among many.

Water

Of course, the most important supply on a boat is water! Don’t forget to bring water! At sea, we are constantly exposed to the sun and wind, not to mention the salty sea air. It is therefore essential to stay hydrated, even more than usual. Always have approximately 2 liters of water per person, per day. The water in the water tanks is OK for cooking but not for drinking, so we recommend buying bottled water 2 or 3 times during your cruise.

Remember to check the water tanks and refill them according to need. We recommend buying big 5 L water canisters to reduce plastic waste. It would be good if every crew member had his/her own glass or thermos bottle to refill several times during the day.

Now, it’s time for the meal planning and the 7-day menu on board while cooking a boat.

DAY 1: Saturday

Usually, when you charter a boat at Nava Boats, with all the papers, check-in, and procedures, you board the boat later in the afternoon, at 5 p.m., at the latest. Therefore, for lunch, it’s best to eat at one of the restaurants around our marinas. For instance, our main base, in Split, is only a 10-minute walk from the city center where there are many great restaurants.

DINNER On the first evening, after the tiring day you just spent, we strongly advise you to set sail for the nicest cove or marina and dine in a restaurant. Depending on your starting point (Split or Rogoznica). Here are a few suggestions:

North Dalmatia	Central Dalmatia	South Dalmatia
Primosten: Tavern Dvor or Restaurant Mediteran	Hvar, Hvar Island seafood and fish: restaurant Gariful	Kobas (near Ston City): restaurant Gastro Mare Broce
Skradin, Toni tavern	Maslinica, island Solta Martinis Marchi restaurant	Sipan island: Kod Marka tavern
Maslinica, island Solta: Martinis Marchi restaurant	Pučišća, Brac island Pipo	Mljet, Ankora Tavern, Polače
Zlarin, Prslika tavern	Jorja Bay, Solta Island tavern Kike	Dubrovnik city, Lucin kantun

DAY 2: Sunday

LUNCH : for the first lunch of cooking on a boat, try something that is not too hard to do, so that you get used to the galley. And everybody knows an easy meal, equals pasta! We propose garlic & shrimp spaghetti.

You need:

• spaghetti
• shrimps
• garlic
• Spices (hot paprika or Cayenne pepper, salt, pepper)
• fresh parsley
• olive oil

Recipe:

Peel and mince your garlic. Cook the pasta according to instructions. Meanwhile, sauté the shrimp in a drizzle of olive oil for 4 minutes with the minced garlic and spices. Once the pasta is cooked, drain it briefly and mix it in with the shrimp. Continue cooking for 1 more minute, mixing the two together. Serve with a drizzle of olive oil and enjoy!

DINNER: For dinner, we propose a meal that everyone will like: Mashed potatoes with chicken.

Prepare:

• potatoes
• chicken breast
• bacon
• sprig of thyme
• garlic
• olive oil
• salt/pepper

Recipe :

Wash the potatoes. Peel and cut them into slices, then dry them in a clean cloth. Dice the chicken breasts. Boil the potatoes until soft, then mash them with a fork or masher. In a separate pan, fry the chicken breast with bacon, garlic, thyme, salt, and pepper. Serve the mashed potatoes with the chicken and enjoy!

DAY 3: Monday

LUNCH: Since you ate well the day before, we suggest a simple salad to make for lunch: seasonal salad with cherry tomatoes, feta cheese, peppers, and avocado.

Ingredients:

• avocados
• cherry tomatoes
• Feta cheese
• red bell pepper
• red onion
• salad (lettuce, lamb’s lettuce, arugula…)
• olive oil
• salt/pepper
• pine nuts
• croutons

Just mix it all in. For the extra hungry ones (or those in need of extra proteins), add some cevapcici or pljeskavica (Balkan specialties made of hacked meat) that you can get at almost every butcher’s shop and most shops.

DINNER: We recommend making a risotto! For example, risotto with Parmesan.

You need:

• risotto rice
• dry white wine
• onion
• parmesan
• butter
• chicken broth cube
• olive oil
• salt/Pepper

Recipe:

Heat some oil in a pan and sauté the peeled and chopped onion. Add the rice and sauté for 2 to 3 minutes until it is pearly. Pour in the white wine and let it evaporate. Add the simmering broth ladle by ladle, waiting for it to be absorbed before adding more, stirring regularly. Count about 18 minutes of cooking. Add the diced butter, salt and pepper, add the Parmesan cheese. Serve and enjoy!

DAY 4: Tuesday

LUNCH: We know that while sailing, you make a lot of stops and a lot of things. You don’t necessarily have time to do anything complicated. So this lunch, why not enjoy some pizza? It’s simple and quick to make. You can make pizzas any way you want.

Get some:

• pizza dough
• various kinds of cheese
• ham, various cold cuts, capers, olives, peppers, tomatoes

DINNER: This evening, why not rest your cooking skills a bit and go to a restaurant?

North Dalmatia	Central Dalmatia	South Dalmatia
Dugi Otok island, Verunic: restaurant Gorgonia Grill	Supetar, Brac island: Konoba Vinotoka	Korcula, Korcula island: Mediterranean food – Filippi Restaurant
Murter, Murter Island: Konoba Boba	Stari Grad, Hvar island: Mediterranean food, Kod Barba Luke	Ston City: Tavern Bakus
Sibenik, Pelegrini restaurant	Solta Island, Sesula Bay: Tavern Sesula	Pomena, Mljet Island: Konoba Galija
Skradin: Konoba Dalmatino	Vis: restaurant Villa Kaliopa	Lastovo Island, Zaklopatica: Tavern Santor

DAY 5 of cooking on a boat: Wednesday

LUNCH: You probably realize that you haven’t cooked any fish since the beginning of the trip. But we hope you ate some delicious seafood at the restaurants. And yet they are all around you when you sail! So for this lunch, why not eat a good seabass wrapped with vegetables?

You need:

• seabass filets (available in larger shops or supermarkets)
• carrots
• leeks
• celery
• onions
• olive oil
• salt/pepper
• lemon
• white wine
• thyme
• butter

Recipe :

Preheat your oven to 210°C. Peel and finely chop the leek, carrots, celery, and onion. Place each fillet of sea bass on a piece of parchment paper. Cover the fillets with the vegetable mixture. Add olive oil, white wine, thyme, butter, and 2 lemon slices per sheet. Season with salt and pepper, then seal the sheets. Place them in an ovenproof dish for 20 minutes. If vegetables aren’t enough, feel free to accompany your dish with rice or any other side dish you wish. Serve and enjoy!

DINNER: For the evening, why not change a little and prepare a buffet-dinner? Mix some cold cuts/ham and Croatian cheese together with crackers, and add simple bruschettas, olives, or pistachios. Cut up some vegetables to eat with sauce, such as cherry tomatoes, cucumbers, carrots, celery… Make avocado toast with salmon, tuna mousse, paté… Dip breadsticks in hummus, tzatziki, guacamole, and cottage cheese. Cut small pieces of fruit such as melon, watermelon, apple, strawberries, grapes, figs, cherries (depending on the season). The choices are endless, depending on your desires!

DAY 6 cooking on boat: Thursday

LUNCH : Ok, it’s true that we proposed pasta on your second day on board. But it’s always pasta time! It’s the perfect meal if you want to make something tasty, quickly and easily. Everything goes great with pasta, and it’s always delicious. And for day 6 of cooking on a boat, we suggest an Italian-style pasta salad, or any variation of it!

Prepare:

• pasta
• olive oil
• garlic
• salt/pepper
• dried tomatoes
• mozzarella
• raw ham
• balsamic vinegar
• basil

Recipe:

Cook the pasta of your choice. Drain the water and set aside. In a small blender (or by hand if you don’t have one), put the oil, vinegar, garlic, salt, pepper, and basil leaves and blend. Cut the ham slices into small pieces and the dried tomatoes in half. Cut the mozzarella into cubes. Mix the sauce with the pasta, and add the remaining ingredients before mixing again. Serve and enjoy!

Dinner : Of course, for your last night at sea, you absolutely must immortalize the moment by dining out!

North Dalmatia	Central Dalmatia	South Dalmatia
Verunic, Dugi Otok island: tavern Braska	Vis: restoran Pojoda	Mljet Island, Polace: Konoba Antika
Kornati Archipelago, Zakan Island: restaurant Ravni Zakan	Maslinica, Solta Island: Martinis Marchis	Vela Luka, Korcula island: Restaurant Dalmacija Vela Luka
Zlarin, Zlarin Island: restaurant Prslika	Komiza, Vis Island: Konoba Bako or Jastozera	Trpanj, Peljesac peninsula: Beach Bar Trpanj
Zadar City: restaurant Malo Misto	Brac island, Bol: Tavern Mlin	Ston city: Konoba Baca

DAY 7: Friday

Yes, we know. It’s already your last day on board. Today is the day you take the boat back to the marina. For the last day, we advise you to finish off what is left in the cupboards and in the fridges; or to opt for any kind of salad/light meal such as sandwiches.

Once you finish all the check-out details, feel free to dine on board or better yet venture into town. Split has a fascinating gastronomic offer, so here are a few suggestions:

• Bokeria Kitchen and Wine
• Articok
• Sug
• Bepa
• Konoba Varos
• Nostromo restaurant
• Galija Pizzeria
• Kavana Bar & Cuisine
• Lola Split

And at our base in Rogoznica we can recommend the restaurant in the marina – Ancora, or konoba Vala, closer to the center.

With all these ideas, nobody is going to be hungry on your sailcation!

A few back-up ideas for cooking on a boat

Tuna steak and potato salad

• tuna
• potatoes
• purple onion
• capers
• salt, pepper
• parsley
• olive oil & vinegar

Boil the potatoes with the skin on, or you can dice them into approximately 4x4vcm cubes and cook them in salted water. While they cook, chop the purple onion into thin slices. Add the onion to the hot, drained, cooked potatoes to let it wilt slightly from the temperature. Add olive oil, salt if needed, chopped parsley, capers, and a little vinegar. Mix well. This can be prepared ahead and served warm or cold.
Cut the tuna into steaks, season with salt, and grill it at a high temperature in a grill pan with just a tiny bit of olive oil. Season with pepper and drizzle with olive oil at the end.

Steak with grilled vegetables

• veal, baby beef, beef, or pork steak
• zucchini
• eggplant
• optional: mushrooms, red bell pepper
• salt & pepper
• olive oil
• parsley
• mustard

Slice the zucchini and eggplant into slices about 1 cm thick, salt them and let them sit for about half an hour to release their water and bitterness. Dry them and grill them in a pan with a little oil. Season with pepper, sprinkle with parsley, and drizzle with olive oil. This can be prepared earlier to avoid crowding the stove at lunchtime.
Cut the meat into steak and season with salt (we recommend taking it out of the fridge two hours prior to cooking to bring it to room temperature). Grill it in a well-heated pan with a little oil. Season with pepper and drizzle with olive oil, or place a piece of butter on the meat to melt on it. Serve mustard on the side.

Chicken or turkey risotto

• chicken or turkey breasts
• risotto rice
• fresh carrots
• fresh or frozen peas
• vegetable or chicken broth cubes
• butter & olive oil
• salt, pepper

Sauté finely chopped onions in some olive oil for a few minutes, then add diced carrots and sauté for a few more minutes. Add rice and sauté briefly, then start pouring in hot water to cook the rice. Add a vegetable cube and, 5 minutes before the end of cooking, add peas. Finally, add butter to make it creamy, stir, and leave a little watery because the rice will absorb more liquid before serving.
Cut the chicken or turkey into pieces, and fry in some olive oil. Season with salt and pepper and drizzle with a little olive oil.

While cooking on a boat, don’t forget that

• all-day interaction with the sun, sea, and waves tends to open up appetite, so be ready for those hunger surges
• planning is crucial, especially regarding any dietary restrictions that your crew might have, so be sure to have everything on board before the boat leaves our marina.
• if you preorder the groceries, especially bigger stuff, such as, bottled water, wine, soft drinks, beer, you’ll save yourself some time. You can order pretty much everything, and our partners deliver it before your arrival and put it in the fridge if necessary.
• fresh food and expiry date food first then canned and similar food, leftovers are king!
• keep in mind storage space is limited and electricity issues (if your boat is not equipped with a generator)
• if you have kids on board – include them in the process (older ones can try chopping ingredients, younger ones can bring stuff and help to stir or set the table)

Don’t hesitate to read our previous blog on How to cook like a pro on board!

or create your own

Cooking on a boat may look a little bit overwhelming but with the right preparations and planning, enjoying your vacation on board and cooking will be a piece of cake.

However, if all this seems too exhausting, hire a hostess or a chef and let the professional plan, shop, and prepare most or all the meals. This way, you’ll get to enjoy your sailing vacation in Croatia with your family and/or friends even more. Read our previous blog on what to expect from a professional crew or contact us and discuss what would be best for you.