Ratgeber
Catering and staff on a private island
Catering on private islands usually runs on full board or a kitchen team on site, and staff such as a butler or cook can be included or optional. Requests need lead time because goods are flown or shipped in. Private Islands is a Swiss travel agency offering advice by video call and clarifies catering and staff with you before booking.
Von Private Islands, Stand
Schritt für Schritt
- Check the catering model: full board or self-catering
- Report dietary wishes and allergies
- Ask about staff roles and services
- Clarify drinks and special requests
- Discuss lead time for shopping and delivery
- Ask about tipping practice
Checkliste
- Catering model confirmed
- Allergies reported
- Favourite dishes communicated
- Staff roles clarified
- Drinks arrangement known
- Lead time for special requests planned
- Tipping practice asked about
On a private island there is no restaurant around the corner and no supermarket. Catering and staff are therefore at the heart of the trip. If you know the models, you choose an island that suits your own habits.
Catering models at a glance
On many islands full board is usual because there are no alternatives. Breakfast, lunch and dinner are included in the stay, often with a changing menu and fresh fish.
On rented islands or villas, catering can be arranged flexibly. A cook prepares meals by arrangement, or you choose self-catering with delivered groceries. Both options have lead times. Good teams listen and adapt menus and routines, provided they are informed early.
Ask before booking exactly what is included. Drinks, wine and special menus are often charged separately. Breakfast on your own terrace is also standard on many islands.
Staff and their roles
Depending on the island, operations include villa attendants, a cook, a boat captain and a gardener. Some properties offer a personal butler who takes requests and organises routines.
The extent of the service depends on the model. If you want privacy, you can set times when the staff are not present. This is a matter of agreement, not chance. Check whether maintenance and cleaning take place at fixed times or on request.
Clarify who lives on the island, who comes daily and how the connection to the mainland works. This brings clarity on questions of privacy and supply. Ask whether guests can watch or cook along in the kitchen if you are interested in local cooking. Ask about the origin of fish, vegetables and fruit if regional cuisine matters to you.
Special requests and allergies
You should report allergies, intolerances and diets early. On remote islands, ingredients cannot be obtained at short notice, and the kitchen needs time to plan. Even guests with special requirements often find solutions if they speak up early.
If you are planning a celebration or a special menu, it is best to mention this when you book. That leaves room for deliveries and preparation. On longer stays, a conversation about variety is worthwhile so that dishes do not repeat.
Also ask about the choice of drinks, children's food and alcohol-free options. The answers show how flexible the team is. Ask for the opening hours of restaurants and bars and check whether meals can be served privately.
Supply and logistics
Food, water and materials reach the island by boat or aircraft. Weather and sea state determine delivery. That explains why the menu can be limited and why freshness depends on the catch or harvest.
Many islands rely on local ingredients and fish. That is a gain for flavour and at the same time a natural limit on choice. In bad weather a delivery can be postponed, and the kitchen switches to stocks.
Ask how the property deals with shortages and whether reserves are available. Good operators answer this openly. A picnic on the beach or a dinner on the jetty can often be arranged too if you request it early. On some islands wine lists and specialities can be pre-ordered, which combines planning with anticipation.
Privacy and rhythm with staff
If you have an island to yourself, you want support without constant presence. Discuss beforehand when the staff are visible and when not. Many teams follow your wishes and keep a discreet distance if you wish.
Also settle how requests are communicated, for example by radio, a message or a conversation in the morning. The clearer the channel, the less disturbance. On rented islands such arrangements are particularly important. Note your most important wishes and limits before you travel, and tell the team again at reception.
Think of the people behind the service. Attention, thanks and a fair tip, as is customary locally, contribute to a good atmosphere. Ask the operator how tips are distributed. Tell the team if you prefer to eat without choosing a menu and be surprised.
Arrangements before the trip
In the [planning consultation](/m/private-islands/planen) by video call we collect your wishes on food, service and privacy and pass them on to the operator.
We make sure that services are described in writing. That way you know before departure what is offered and what costs extra.
On request we arrange an introductory conversation with the island management so that open questions are clarified early.
