0 suppliers active30 superyacht berthsVugava (indigenous Vis white grape, rare) · Plavac Mali reds · Komiža anchovy fishing tradition
Vis Town Port sits in the natural deep bay of Vis on the northern coast of Vis island, with 150 berths in the principal port of the most distinctive Dalmatian island. Vis is the outermost large Dalmatian island (45 nautical miles offshore from Split) and was a closed Yugoslav military base from 1944 until 1989 — the prolonged closure preserved the island from Adriatic mass tourism, and Vis remains the most authentically traditional of the central-Dalmatian islands today. The island gained international attention through the 2018 film "Mamma Mia! Here We Go Again" (filmed largely on Vis), which has driven a careful tourism reopening.
The Vis pantry is the most distinctively Dalmatian. Vugava — the indigenous Vis white grape unique to the island (one of the rarest indigenous white grapes of the Mediterranean, virtually extinct elsewhere — produced almost exclusively in tiny quantities on Vis). Plavac Mali reds (the indigenous Dalmatian red grape). Komiža and Vis cooperative wines. Vis local olive oil (small-scale, traditional). Komiža anchovies — the iconic Vis sardine-and-anchovy tradition, with Komiža (on the western Vis coast) being one of the historic Adriatic fishing-fleet centres (the Komiža fishing tradition uses the falkuša, the traditional Komiža fishing boat, restored as a maritime heritage piece). Hvar cheese and Dalmatian pršut via Hvar staging (1.5-hour passage north). Pošip Korčula whites via Korčula staging. International specialty sourcing via Split International Airport (the ferry crossing is 2.5 hours).
Yachting season runs April through October. Vis Town suppliers handle same-day on fresh items and 24 to 48 hours on full provisioning, with onward Split or Hvar staging for broader Dalmatian depth.
No suppliers listed yet for Vis Town Port.
We’re building our supply network. If you operate in Vis Town Port and want to join Super Yacht Eats, we’d love to hear from you.
