Every review below is from a verified charter. We invite reviews after dispatch — never before. No incentives, no edits, no removed criticism.
10 verified reviews
Based on charters delivered across 6+ marinas. Click any review to see the vessel and charter date.
I run charters out of Pollensa and most Palma suppliers under-deliver up here. Azul split the load across two vans without me asking, and the dry stores arrived the night before — exactly as we agreed. One missing brand of olive oil but they substituted upwards and called me first. Will use them again.
Came in late from Ibiza with a 06:00 departure ahead. Provisions were on the dock at 05:30 with the temperature log printed and signed. No drama, no missing line items, no last-minute substitutions without my approval. As a captain that is exactly what I want.
Owner is exacting. Azul understood the brief on the first call: nothing visible on the dock, no logo on the bags, every box labelled by location on board, payment to a single invoice with VAT lines correctly broken out. Done, twice in a row. We will be standing-order clients next season.
We work with five companies across the Med. Azul is the only one in Mallorca where I do not have to chase substitutions by phone. They tell you proactively if a producer cannot deliver and they bring an alternative of equal or better quality, with a price comparison in writing.
They speak chef. Brunoise, sous-vide-ready cuts, piece counts not just weight, fish butterflied to spec. The bread arrived warm. The Iberico was hand-sliced by their team and arrived in vacuum to my exact gram count. I have moved every charter I work onto Azul.
Briefed Azul on a Tuesday for a Saturday charter from Port Adriano: 12 guests, two pescetarian, one strict gluten-free. The manifest came back inside two hours, every line traceable to a producer I know personally. Cold chain was intact at delivery, the chef received a separate dossier with allergen-coded picks, and the standing order I set up for next season took me four minutes. Best provisioning operation I have used in the Balearics.
Owner's representative wanted Petrossian, hand-cut Iberico de bellota and a private sommelier hour onboard, and wanted it confirmed before signing the charter agreement. Azul pulled together a written proposal in under three hours, with photos of the bottles they had reserved. The sommelier slot was held without a credit card. That is a level of trust we rarely see from suppliers on this coast.
Sent the proposal to the owner alongside the charter contract. The Verifactu-compliant invoice format and the documented HACCP cert reassured the family office immediately. We closed the charter the same day. Suppliers do not usually move the needle on a closing — Azul did.
Sent them dates, guest mix and a one-paragraph dietary brief. Got back a 92-line manifest split into welcome basket, breakfast, three lunches, three dinners, kids and crew mess. I edited about ten lines and signed it off. Saved me the half-day I usually lose to provisioning planning.
Last-minute change of plan: 6 extra guests boarding at Andratx, no time to reprovision through normal channels. Called Azul at 11:00, full top-up of breakfast, lunch and bar landed at 12:30 with the new VAT-correct invoice attached. That is not provisioning, that is operations.
