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The weekly menu
this is only a sample
and varies from boat to boat
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BREAKFAST
Various Types of Cheese, Olives, Sausage, Turkish-Salami, Jam, Butter, Honey, Eggs, Tomatoes, Cucumber, Tea, Coffee,
Cornflakes. Bread
1. DAY
Lunch: Aubergines with Minced Meat, Macaroni,
Fried Mixed Vegetables Yoghurt, Seasons Salad,
Cacik (Yoghurt with Cucumber and Garlic), Fruits
Dinner: Starters, Steamed Sea Bream Fish, Calamar, Octopus Salad, Fruits, Baklava
2. DAY
Lunch: Vegetable with Meat Kebab, Potatoe
Puree, Red Mullet in Olive Oil, Salad,
Chocolate Pudding, Fruits
Dinner: Mixed Grill Meat, Rice with Shrimps, Fried Potatoes, Salad, Fruits, Cream Caramel
3. DAY
Lunch: Baked noodles, Fried Mixed Vegetables
with Yoghurt, Shepherds Salad, Fruits
Dinner: Fried Sea Bass, Kalamari, Potatoe Salad, Fruits
4. DAY Lunch
Spaghetti Bolognese, Fried Potatoes, Green Salad, Fruits
Dinner: Chicken Schnitzel, Puree, Bulgur (Cracked Wheat cooked with Tomatoes) Green Beans in Olive Oil,
Salad, Fruits
5. DAY
Lunch: Fried Lamb Meat with Spaghetti Bolognese,
Salad, Cacik, Fruits, Vanilla Puding.
Dinner: Beef Steak with Tomatoes in Oven, Pasta, Red Mullet with Olive Oil, Fruits
6. DAY
Lunch: Chicken with Mushrooms, Rice, Salad, Fruits
Dinner: Vegetables & Meat Kebab, Rice, Pastry with Cheese, Fruits
7. DAY
After breakfast Check-Out
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Today's Weather
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Bodrum
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Marmaris
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Göcek
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Antalya
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Enjoying a foreign country also
means exploring the local cuisine. In this case Turkey is one of your best choices, the variety of dishes is enormous
and the quality excellent. The food is always fresh and the rich offer of vegetables and fruits display at local
markets shows it the best and you can be sure that all the products from the field are without artificial fertilizers.
With the added pleasure of dining outside on the aft deck of your gulet, the culinary experience can be a memorable
part of your yacht charter. Your cook on board will serve dishes to have you lingering over meals, determined to
discover the secret ingredients.
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Breakfast on board
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Lunch on board
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Dinner on board
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Whilst on board, your day will
start with traditional Turkish breakfast, consisting of white cheese, similar to the Greek
'feta', olives, slices of cucumber and tomato, eggs, honey and jam. Bread is a particular treat - freshly baked
every day and dangerously more-ish! At breakfast and throughout the day you will also be served the Turkish tea
(called 'çay',) tea which is quite strong and served in small glasses without milk, of course, also coffee
is served on board if preferred an some boats even carry a filter coffee machine, to prepare the coffee the German
way.
A light lunch is next in line. Meals commence with 'mezes', or starters. Vegetarians relish these
dishes:- egg plant (aubergine)or zucchini salads, hot and peppery tomato salad and 'cacik', yoghurt with finely
shredded cucumber and lashings of garlic. Yoghurt is often served by itself, thick and creamy it's a good accompaniment
to some of the drier mezes. Other favourites are 'dolma' ; green peppers and vine leaves stuffed with savoury rice,
or even octopus caught by the crew, made into a salad or battered and fried; sprinkled with lemon juice it has
a piquant flavour all of its own. Your table is never without a constant supply of fresh bread, helping you to
savour every last mouthful of spicy sauce.
Main courses are lamb, beef or chicken based, never pork as Turkey
is a Muslim country. Herbs and spices are used liberally in Turkish cooking in dishes such as 'köfte'; the
spicy Turkish version of meatballs, meat and vegetable casseroles, pasta and barbecued dishes. 'Pilav', savoury
rice often accompanies main courses, and a salad tossed in olive oil and lemon juice. Your gulet crew or local
fishermen can supply fresh seafood, amongst the best are 'levrek' sea bass', 'karides' prawns, 'barbunya' red mullet
and 'kiliç' sword fish depending on season.
No meal is complete without dessert; in a warm climate fruit is the favourite. Summer is the season for cherries, peaches
and delicious honeydew and watermelon. 'Sweet' is how Turkish people prefer their desserts and amusingly some are
named after parts of the female anatomy; 'Kadin Göbegi', Women's Navels, or 'Dilber Dudagi', A Beautiful Woman's
lips. More
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Barbeque on board
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common is 'Baklava' a honeyed nut filled pastry. For the finale try Turkish coffee, thick and bitter with grains
resembling mud, but nevertheless sweetened precisely to your taste.
Liquid assistance is a must when embarking on a journey of gastronomic discovery. For Turkish people 'raki' is
the ultimate accompaniment to any meal. The novice should beware however when partaking of this aniseed flavoured
beverage, its potent effects are frequently delayed. Imported spirits are available but always more expensive than
the local variety which are a bit of an acquired taste. Turkish wines are reasonably priced and the quality seems
to be constantly improving. Teetotallers are well catered for with a selection of refreshing soft drinks such as
peach, apricot and cherry juice.
Local drinks are excellent accompaniments to dinner - try raki with water and ice for a traditional touch, local
beer for extra refreshment, or perhaps one of Turkey's range of home produced wines.
Without doubt dining in Turkey
is a pleasurable experience, existing tastes are satisfied and many new ones acquired. In an atmosphere of congenial
hospitality the innate Turkish ability to turn a simple meal into a warm hearted feast is infectious and when you
express your pleasure the response will be a resounding 'Afiyet Olsun!', Bon Apetit!
Interested? Please fill in the Inquiry Form
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