Tucked into the wooded coves of Sveti Klement, the largest of the Pakleni Islands, ACI Marina Palmižana sits across the channel from Hvar town. Pine forest reaches the water, the bays are narrow and protected, and the atmosphere is bohemian-luxe rather than dressed up — the kind of place crews drop in for lunch ashore at Laganini or Toto's before a Pakleni circuit. Forty superyacht berths make it intimate by Mediterranean standards.
Provisioning here draws from two worlds. Hvar town, a short tender across the channel, delivers everything central Dalmatia is known for: Adriatic anchovies and bonito from the morning catch, prosciutto from the hinterland, sheep cheese from Pag, lavender honey and rosemary oil from Hvar's terraced slopes. Indigenous wines — Plavac Mali from south-facing cliffs, Pošip and Bogdanuša — are best sourced direct from family vintners. For organic produce and herbs, suppliers work with growers in the Stari Grad plain, the UNESCO-listed agricultural landscape farmed continuously since antiquity.
The yachting season runs early June through late September, with July and August at full pressure. Suppliers familiar with the marina handle tender deliveries and account for the slower pace of small-island logistics — bread, fish and produce are typically same-day from Hvar town; specialised provisioning and wine allocations need 48 to 72 hours.
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