Each evening between 7 and 8 pm, dinner is served. Fresh food always. Today, it’s olive oil fried cole (Kohl), omelet with onions and potatoes. Yes, there is one cook on board who combines olive oil with more things than most others would dare. However, this delicious dish might have been be the last purely vegetarian dinner for the next days. The two fishermen on board, obviously not bothered by three to five meter waves and twenty knots of wind, filled the fridge with twenty Mahi-Mahi (Goldmakrele) filet steaks.
Countdown to Barbedos: 700 miles.