0 suppliers active30 superyacht berthsStromboli capers (small island variety) · Aeolian Malvasia DOC · Stromboli small-boat fresh fish
Porto di Scari is the principal mooring point of Stromboli, the northernmost and most active of the Aeolian volcanoes, with 30 buoy moorings in the open bay beneath the constantly-erupting cone. The volcanic activity is the destination — Stromboli erupts every 15-20 minutes year-round, visible from a tender or from the famous Sciara del Fuoco lava flow that descends to the sea — and yachts moor here specifically to witness the spectacle, often timing arrivals for sunset and evening viewing.
The pantry is very small-scale Aeolian. A handful of on-island producers grow capers (the Stromboli variety, slightly different from Lipari's), Malvasia and a small wine production, and free-range goats. Pane cunsato. Fresh fish from the island's boats. Essentially everything else arrives by daily ferry from Lipari (35 km south-west) — Aeolian Malvasia, broader Sicilian items, dry stores. Restaurant culture on the island is minimal (Stromboli is roughly 500 permanent residents) but several caterers handle on-yacht delivery for the summer fleet. The Ginostra side of the island (the smaller settlement on the south coast, accessible only by boat) has its own micro-economy of capers and lemons.
Yachting season runs late May through September with sharp peaks late July and August. Stromboli provisioning works exclusively via Lipari staging — plan 24 to 48 hours for anything beyond fresh fish and on-island items. Tender access to shore from the moorings is constant during the season.
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