Waterfront dining takes on a whole new meaning for those arriving at restaurants often accessible only by boat. And what’s even better, you don’t even have to own a yacht or know how to captain one.
Seychelles. Photo courtesy of Dream Yacht Worldwide.
Dream Yacht Worldwide, a global leader in sailing vacations, is sharing some of its favorite boat-access-only dining spots—each offering a unique taste of local culture and cuisine. And with skippers doing the work, food lovers can skip the crowded roads and enjoy unforgettable meals in places most of us never find.
Here’s a taste – all of which are available on various DYW itineraries:
Konoba Tratinska (From Šibenik, Croatia) Nestled in a secluded bay, this dining spot offers authentic Dalmatian dishes made from locally sourced ingredients. Accessible primarily by boat, diners can enjoy fresh seafood and traditional recipes while taking in stunning views of the coastline.
La Lampara (From Naples, Italy) Known for its fresh pasta and seafood, La Lampara’s waterfront location means that arriving by boat allows guests to avoid crowded roads.
Erimitis Bar and Restaurant. Photo courtesy of Facebook.
Erimitis Bar and Restaurant (From Corfu, Greece) Located on a cliff with stunning views, Erimitis offers an authentic taste of Corfu while providing diners with a peaceful waterfront setting away from the hustle and bustle.
Tholos Restaurant. Photo courtesy of Facebook.
Tholos Restaurant (From Kos, Greece) Famous for its Symi shrimp and accessible mainy by sea, this picturesque restaurant offers diners fresh seafood with stunning harbor views.
Home-style Polynesian cooking with a front-row view of turquoise waters.
The Big Beach BBQ. Photo courtesy of Facebook.
The Big Beach BBQ at Foxy’s Tamarind (From Jost Van Dyke, BVI) This lively spot offers a vibrant atmosphere with a delicious BBQ feast on Fridays and Saturdays. Accessible by boat, it’s the perfect place for sailors to enjoy great food and live music on the beach.
Saba Rock Restaurant. Photo courtesy of Facebook.
Saba Rock Restaurant (From BVI) A culinary oasis in the Caribbean, Saba Rock features fresh seafood and local dishes. Its boat-accessible location makes it a favorite stop for sailors and travelers looking for a laid-back dining experience surrounded by breathtaking views.
Lime Out VI Floating Taco Bar. Photo courtesy of Facebook.
Lime Out VI Floating Taco Bar (From USVI) The ultimate dining experience on the water, Lime Out VI serves delicious tacos and refreshing drinks right from the water. Accessible only by boat, it’s a fun and unique way for travelers to enjoy a meal.
Tholos Restaurant. Photo courtesy of Facebook.
About Dream Yacht Worldwide
Dream Yacht Worldwide has more ways to sail than anyone else from bareboat charters for avid sailors to skippered, fully crewed and cabin charters – with no sailing experience required. The company offers the most diverse yacht fleet in terms of models and manufacturers in the world, making experiences at sea accessible to all.
Seychelles. Photo courtesy of Dream Yacht Worldwide.
Founded by Loïc Bonnet in 2000 as a six-yacht company based in the Seychelles, Dream Yacht Worldwide is now one of the world’s leading sea vacation companies, offering 30+ stunning sailing grounds. The group employs team members in more than 30 countries around the globe. www.dreamyachtcharter.com.
“The people who live on tropical islands are among the toughest, scrappiest, most resilient people of the planet,” writes author Von Diaz, an Emmy Award-winning documentarian, food historian, and author of Coconuts to Collards: Recipes and Stories from Puerto Rico to the Deep South (University Press of Florida) . “Storms have always been unpredictable, and generations of islanders have cultivated ancestral knowledge around how to survive and, importantly, how to feed themselves despite it all. With limited ingredients, they cook in ways that are soul-nourishing and emphasize flavor. Making magic out of what’s available.”
Her cookbook is about preserving the wisdom and values of island people who live in what Diaz describes as the most volatile and vulnerable places on the planet. She follows their histories and how the grapple with their new realities, combining legacy, adaptability, culture, and fortitude.
She tells and shows us cooking techniques and recipes from faraway places such as Santo, Vanuatu’s largest island. Here we meet Primrose Siri who shares such recipes as Laplap, the national dish with its alternative layers of starch such as cassava or yam, seafood or chicken, herbs, spices, and fresh coconut milk cooked oven an earth oven heated with hot rock. Closer to home, there’s Pasteles de Masa, a Puerto Rican Christmas traditional dessert.
Even those who may never cook Arroz Negro Con Pulpo y Calamares (Black Rice with Octopus and Squid) with its rice blackened with squid ink, will be intrigued by this Puerto Rican dish that is definitely eye catching.
Keshi Yena’s history dates back to the first Dutch colonial period in Curaçao, a bustling island some 30 miles off the coast of Venezuela. It is the food of enslaved people, as Curaçao was a slave port, who out of necessity took the rinds of cheeses such as Gouda that were discarded by their masters and stuffing it with meat scraps and other scavenged ingredients.
Some recipes are simple and easy to make at home without a lot of extra ingredients such as Ensalada Talong (Grilled Eggplant and Vegetable Salad) from the Philippines. Others, such as Monfongo Con Guiso, a common dish of green plantains and chicharron or fried pork skins in Puerto Rico are more time consuming but within reach of any cook who wants to give it a try.
The book is arranged by the chapters including the island’s cooking techniques: Marinating, Pickling + Fermentation, Braising + Stewing, Steaming + In-Ground Cooking, Frying, Grilling, Roasting + Smoking, as well as pantry staples, and sauces, spice blends, and condiments that can easily be made.
Whatever you cook or don’t cook, this book is a trip to the islands or islas of the world.
Chamoru Barbecue Chicken with Juanita’s Fina’denne’
Island: Guam Yield: 4 to 6 servings | Active Time: 1 hour | Total Time: At least 4 hours
“This adaptation of a classic Chamoru marinade has become my go-to for grilling chicken and pork. It comes together quickly and packs a punch; soy sauce and lemon deeply penetrate the meat, which is then infused with abundant garlic and ginger. Start your marinade the morning of your cookout instead of the night before, as this soy-heavy marinade is potent. Once you begin cooking, baste the chicken with the remaining marinade several times to glaze and char, being sure to let the marinade cook before taking the meat off the grill.”
Marinade:
10 to 12 large garlic cloves, minced
1/4 cup [50 g] finely grated peeled fresh ginger
1 cup [240 ml] soy sauce
1/2 cup [120 ml] fresh lemon juice
1/4 cup [60 ml] white wine vinegar
1/3 cup [65 g] light brown sugar
1 cup [104 g] finely chopped green onions, white and green parts
To make the marinade: In a medium bowl, combine the garlic, ginger, soy sauce, lemon juice, vinegar, brown sugar, and onions and stir well to incorporate.
Chicken:
3 to 4 lb [1.4 to 1.8 kg] bone-in skin-on chicken pieces, dark or white meat
Steamed white rice, for serving
Fina’denne’ (recipe below), for serving
To make the chicken: Put the chicken pieces in a large resealable bag or airtight container, then pour the marinade over and seal the container. Marinate for at least 3 hours or up to 12.
Remove the chicken from the marinade and place the pieces on a rimmed baking sheet. Reserve the remaining marinade.
Bring a grill to medium heat, then cook the chicken for 25 to 40 minutes, turning often to avoid burning, and brushing with the reserved marinade a few times. Be sure to cook the last application of marinade before taking the chicken off the grill.
Tent the chicken with aluminum foil and let it rest for 5 to 7 minutes before eating. Serve with steamed rice and fina’denne’ on the side.
TIP: If you don’t have access to a grill, this recipe is easy to prepare in the oven. Preheat the oven to 350°F [180°C], then line a large rimmed baking sheet with foil. Arrange the chicken in an even layer, bone-side down. Cover with foil and bake for 35 minutes. To finish, brush with reserved marinade, turn the heat to a high broil, and place the baking sheet directly under the broiler. Watching carefully, and brushing with marinade a few more times, broil for 5 to 10 minutes until the chicken reaches your desired char.
Island: Guam Yield: 1 ½ cups [360 ml] Total Time: 5 minutes
FINA’DENNE’ CHAMORU SOY DIPPING SAUCE
A staple of Chamoru cuisine, this soy-based dipping sauce is flavored with lemon, green onions, and fiery chiles. You can replace the vinegar with additional lemon juice if desired. This recipe was inspired by Juanita Blaz, who is profiled in Islas.
Chamoru Barbecue Chicken with Juanita’s Fina’denne’
3/4 cup [180 ml] soy sauce, plus more as needed
1/2 cup [24 g] thinly sliced green onions or shallots
3 to 6 red bird’s eye chiles
1/2 cup [80 g] halved cherry tomatoes
1/4 cup [60 ml] coconut vinegar or apple cider vinegar
1/4 cup [60 ml] fresh lemon juice
In a medium bowl, combine all ingredients and mix well. Taste and adjust soy sauce and chiles as desired.
Isla Mujeres or Island of the Women earned its name in 1517 when Spanish explorers discovered statues of Ixchel, the Mayan Moon Goddess on this island just 25 minutes by ferry from Cancun. Ixchel’s temple is still here, perched atop a rocky cliff overlooking the Caribbean Sea in Garrafon Reef Park – it’s where Mayan women once traveled to pray for a fertile marriage.
Today, visitors come for snorkeling in the fish filled coral reefs, zipling above Mayan ruins, frolicking with dolphins and taking the short jitney ride to the bustling shopping plaza on Avenue Rueda Medina in the island’s only town. Here artisans display their wares – elaborately embroidered Mayan dresses, Talavera pottery and an assortment of pretty trinkets.
Wander the town, past brightly colored stucco homes, stopping at the stalls of local vendors for fresh fruit sprinkled with fiery red pepper and spicy hot meat stuffed into freshly made tortillas.
The following recipe, typical of Isla de Mujeres, is courtesy of Pati Jinich, host of the popular Emmy and James Beard nominated PBS series Pati’s Mexican Table and author of Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking and Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens.
Brocoli y Coloflor Rostizadas con Aderezo de Cotija
Roasted Broccoli & Cauliflower with Queso Cotija Dressing
5 to 6 servings
For the vegetables:
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
3 chopped chiles de arbol or 1 generous teaspoon red pepper flakes
1/2 cup olive oil plus more for brushing
1 teaspoon kosher or coarse sea salt
1/4 teaspoon freshly ground black pepper
2 pounds broccoli cut into 1/4″ vertical slices, including thick part of stem
2 pounds cauliflower cut into 1/4″ vertical slices, including thick part of stem
For the dressing:
1/2 cup crumbled queso cotija
2/3 cup Mexican crema
1/2 cup vegetable oil
2 teaspoons sherry vinegar
2 tablespoons water
1 clove garlic
1/2 teaspoon kosher or coarse sea salt or to taste
Preheat oven to 475 degrees Fahrenheit.
Mix the lime juice, orange juice, olive oil, chile de arbol, 1 teaspoon salt and freshly ground black pepper.
Brush 2 large baking sheets with olive oil. Place the broccoli and cauliflower on each baking sheet, making sure that it is well spread out and not crowded. Evenly pour the orange juice mixture all over the vegetables.
Place in the oven and bake for 25 to 30 minutes, flipping once in between, until well roasted and considerably charred. Remove from the oven.
In the jar of the blender, combine the queso cotija, Mexican crema, vegetable oil, sherry vinegar, water, garlic, and 1/2 teaspoon salt. Puree until smooth.
Serve the broccoli and cauliflower in an extended platter and ladle the queso cotija right on top, or let your guests spoon sauce onto their plates and dip their vegetables in the sauce to their liking.
