Guide · Updated 2026-08-28
Villa Provisioning in St Barts: Arrive to a Full House
The service that makes day one feel like day three: groceries, wine and dinner, pre-landed.
What provisioning is
A list sent a week ahead; a kitchen, bar and bathrooms stocked before your plane leaves SXM. The service bills at market cost plus a shopping fee — modest money against the alternative: two hours of your first evening in a supermarket.
What to put on the list
Breakfast base, water and ice in island quantities, the first evening’s apéritif, children’s non-negotiables, and the wine you know you like. Leave gaps deliberately — half the pleasure is the market discovering you.
Where things come from
The island imports beautifully: French butter and cheeses land weekly, the fish is morning-local from Corossol, and the wine cellars would flatter a French provincial capital. Prices run 30–60% above mainland France — the ocean is a real line item.
The first dinner, solved
The refined version of provisioning ends with a chef’s first dinner warm at arrival — luggage down, glasses up, zero decisions. It is the smallest of our designed gestures and the one guests mention most.
Questions
How far ahead should the list go in?
Five to seven days for standard lists; special bottles and specific brands deserve two weeks.
Can we order mid-stay?
Yes — top-up runs are routine, and villa staff or your concierge handle them without you touching a trolley.