Hvar is the busiest and most glamorous stop in Dalmatia and has almost no room. The town quay takes very few yachts alongside, the fleet lies off in the Pakleni islands opposite, and ACI Marina Palmižana — across the channel among the pines — is where a good deal of the large-yacht traffic actually berths. Tenders do the rest.

Provisioning follows that geography. We deliver to Palmižana, and for anything larger than a top-up we would usually stage through Split and bring it across — Split has road access, an airport and space, and it is a short hop. A yacht spending a week around Hvar, Vis and the Pakleni is far better loaded before it arrives, and we will plan it that way.

What Hvar drinks is narrow and predictable: Champagne cold and in volume, rosé through the afternoon, crisp whites, and a proper back-bar. The island’s reputation is built on its summer nights and the cellar should be loaded for them rather than for a formal dining itinerary. Tell us guests and nights and we will size it accurately.

Hvar also has one of the oldest continuously cultivated vineyard landscapes in Europe — the Stari Grad Plain has been farmed since the Greeks and is UNESCO-listed for it. Plavac Mali from the island’s south-facing slopes, and Pošip from Korčula next door, are genuinely good wines and far more interesting to guests here than another international label.