The A1 Provisioning service is designed specifically to meet the provisioning needs of superyachts and villas in Greece. With almost fifteen years experience in supplying visiting yachts, some season after season, our team will provide you with top quality produce and a personal friendly service, as we strive for complete customer satisfaction. Alongside this, our villa provisioning service allows private chefs throughout the region to obtain the best produce without time consuming expeditions searching the area. We are able to accomplish the most demanding orders and deliver them almost anywhere in Greece, with


We firmly believe in helping sustain the local economies and with Greece being such a great source of seasonal produce, we want our customers to appreciate the freshest ingredients that we can supply by locally sourcing wherever possible.

We provide only the highest quality meat, poultry and fish! Fruit and vegetables are selected and packed on the day of delivery to arrive at their best. We also offer a full range of bakery and dairy products, local and foreign cheeses, dry goods such as flour, sugar, rice, pasta and tinned products. If longer term storage is required we have a wide range of the best frozen products, from high range imported meat from Scotland and USA, fish fillet and seafood, and sheets of puff pastry, ice creams, sorbets, fruits and vegetables.

Many speciality items are also available, a wide variety of products from Caviar, truffles to foie gras and exquisite handmade chocolates, from some of the best known international names.

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Sea Bass with Stamnagathi and Masticha

Two Sea Bass fillets 200g each
Stamnagathi 500g
A clove of garlic, Olive oil, salt and pepper

Fish stock 500g
Aromatic garnish:
Onion, garlic, thyme, celery, bay leaf, green pepper shards, dill root, lemon grass, pepper root, a bunch of parsley,
1g Masticha, 40 ml olive oil, salt, 1.5 grρ Xantana

Make 5 deep cuts in the fish on the skin side. Season the fillet with salt and rub with olive oil. Fry on a medium to high heat (in a non-stick pan) for three to three and a half minutes on each side.
Clean and remove the stalks from the stamnagathi. Boil for 5 minutes in lightly salted boiling water. Remove from heat and freshen in iced water and drain well. Sauté the greens in olive oil with the garlic for 3 – 4 minutes to intensify the aroma and flavours. Season with salt and pepper.

Place all of the ingredients in a pan and simmer for 45 minutes. Strain well. Add salt, Masticha, olive oil and Xantana. Blendwith hand electric mixer for 3 minutes until well combined and smooth.

On a deep plate, place the Stamnagathi in a small mound. Place the fish on top and drizzle with sauce.