Villa Pantry Setup That Actually Gets Used

Stock less clutter and more staples guests reach for at 2 a.m.

A good pantry is organized like a backstage kit. We map zones to morning, daytime and late-night needs so nothing goes stale. Every item has a reason, and everything is labeled for quick restocks.

Morning essentials

Greek yogurts portioned in glass jars, raw honey, seasonal fruit, fresh bread and dairy-free alternatives. Espresso pods sit next to a grinder and beans for purists, with oat and almond milks already opened and dated.

Daytime grabs

Protein-forward snacks, sparkling water, kombucha and chilled rosé—ready for poolside service. We pre-cut crudités each morning and leave small dips in sealed containers to keep things crisp.

Late-night fixes

Comfort food with restraint: sourdough toast kits, local cheeses, herb butters and prepped tortilla chips with mezcal-friendly mixers. The night steward refreshes ice, glassware and garnish trays so the bar feels serviced without starting from zero at dawn.