Life on board of blue cruise yacht H.Dogan during crewed private gulet charter

Upon arrival our to our yacht, clients are assisted into their cabins. The guests will find their cabins fully prepared; clean bed linen, shower towels (it is preferable for clients to bring their own beach or deck towel) hand soap and toilet paper will be ready. Once our guests are familiar with their cabins, a welcome meeting is held on deck for brief info regarding the cruise route and any questions for the lifeonboard. Cruise starts right after or next day according to clients arrival time.  In standard blue cruise yachts have electricty  runs from either 12v or 24v DC batteries. If our clients require 220v AC electricity (for recharging video recorders or mobile telephones) yacht H. Dogan has a 220v generator on board. The Turkish sockets have two horizontal round pins, so if the client's electrical appliance plugs are different, we suggest they bring a travel adaptor.  All of the cabins have air conditioning. En suite bathrooms have pull-out shower attached at the basin. What to bring with you: As dressing on board of gulet is relaxed, we advice our clients to bring comfortable sports clothing with them. You are only going to want casual wear; your swimming gear, a sun hat, some shirts and shorts, a sweater for cool evenings and for excursions and climbs blue jeans and strong footwear. Instead of one large suitcase, we recommend that you take two smallish soft bags, as they are far more convenient when it comes to stowing them away in your cabin. On the yachts we do not wear any shoes but only soft non slip foot wear. This is to prevent sand and dirt coming onto the wooden decks. We would also advise clients to bring a pair of socks with them, just in case the weather is cool in the evenings. Security: With the safety and enjoyment gulets offer, to cruise on board of a traditional yacht like H.Dogan is the best invitation to yachting. Anyone can travel on a gulet. The crew is accustomed to the sensitiveness of the new passengers. The greatest phobia of landlubbers, seasickness comes to pass in a few hours even at its worst. Every day we normally cruise to two bays, making the last stop the place we stay for the night. It is necessary for the yacht visit a larger port every two or three day to enable us to take on water and fresh provisions during the weekly or longer charter period. We prefer to use the sails as much as possible, rather than just cruise with the engine but of course this depends on the wind. The blue voyage / cruise consists of legs that keep the yacht motoring or sailing for only 3 to 4 hours a day, from one secure bay to another. Client’s participation is always welcome on board of yacht H.Dogan during peacefull cruise times, not when it is too windy or anchoring or departing times from the harbors. Our captain and crew enjoy passing their experience onto the clients and if they wish to steer the yacht or lend their hands at setting the sails, our crew can teach them. The active guests may take the advantage of the windsurf or fishing equipment on board and those who wish to do absolutely nothing are encouraged to do so. Just enjoy your blue cruise in Turkey on board of our yacht.

Our youngest blue cruise guest baby Elisabeth

Crew A fully qualified captain and two crew members serve on our boat. Along with their responsibilities as sailors one of the crew is also the cook, the other one is responsible for cleaning  the clients’ cabins and bathrooms daily and keeping  the boat tidy. Due to their life on the sea, the crew members have a good knowledge of surroundings being able to advise on the best places to snorkel and anchor etc. Also you can get some super tips from the cook on local cuisine. The crew will be glad to help out as far as their duties will permit and are there to give you an unforgettable Blue Voyage; private yacht charter making you want to return just as the majority of our clients.

Food & Drink on board of our yacht during weekly yacht charter Turkish cuisine is said to be the third greatest in the world. Our menus contain all the local produce available in what is mainly regional home cooking. A variety of salads, yoghurt and vegetable dishes accompany various chicken, meat and fish recipes.  For vegetarians the Turkish food is ideal and can be easily accommodated. We provide the provisioning for the meals (full pension)  at an extra charge 25 Euro- per day per person. Except the big bottle of water served with meals all other drinks are extra and provided by yacht's bar with reasonable prices or clients can provide their own drinks.

Few hours before the charter starts we buy the provisioning in the local markets and they are prepared on board by our cook Ali. Lots of fresh vegetables, salads and fruits as well as fish and meat are served if there is not any limitations requested by the clients. Mediterranean cuisine is one of the best in the world and Turkish cooking is mixture of this cuisine and traditional Ottoman recepies. Breakfast: Standard int. breakfast, egg( prepared according to individual request), milk, orange juice, cheese ( white, cheddar and soft),green and black olives,butter, jam, local honey, tomatoes, cucumber, bread( toasted) with unlimited tea , regular coffee or instant coffee. Sausage or salami are also served on alternate days . Lunch: For lunch and for dinner you will have a main course, a side dish, a salad, locally grown vegetables and fresh fruit or dessert.Turkish Mediterranean dishes mainly cooked with olive oil and fresh season vegetables; Such as; Green beans, stuffed green peppers, stuffed eggplant, fried or roasted or boiled vegetables, mixed with yogurt, tomato sauce as main dishes either cooked with meat, chicken meat ,minced meat or only without any meat, vegetarian way. Suitable side dish as rice, pasta, macaroni would be served along with. Also plenty of salads or yogurt, bread would be on the table during all lunches and dinners. Fruit plate would follow with all the season fruits available.( Watermelon, melon, peach, pear, apple, grape, banana....) Some of the most popular Turkish dishes are listed on the sample cruise menu below. Fresh vegetables and fruit served will vary according to the time of year. Late afternoon service would be surprise of the cook with freshly baked cake, cookies, boreks (pastry filled with cheese), salty or sweet biscuits along with tea or coffee. Just before dinner some snacks like mixed nuts or chips would be served for the ones to enjoy drinking before dinner time. Dinner: We serve fish (mostly barbecued) and sea food (calamar, octopus or shrimp salad) with mixed green season salad on the first evening. Other evenings the main dish would be chicken (oven roasted), mixed barbecue( lamb, chicken,beef,) steak usually roasted in tomato sauce or barbecued. Fish would be served again during the cruise. Fish and other seafood - if not caught by the guests and the crew themselves -can be bought from local fishermen who come alongside the boat. Rice, pasta or boreks (pastry)would be served along with barbecues also with salad and different Turkish appetizers prepared with yogurt, garlic, mayonnaise, olive oil, lemon mixtures. Fruit or light deserts would be served after dinners, cook will make the choice of what to prepare according to clients reactions for fruit or desert during the first days the cruise. We buy all the vegetables, fruits (mainly organic products) from the local market just a day before or same day of the charter starts. Also during the cruise cook will get more fresh food if needed, every two, three days fresh bread. If you require a vegetarian menu, it is also possible. On board we also have our own yacht bar where most drinks are available. The prices are reasonable and are kept in line with normal bar prices on the land. The bar price list would be forwarded for your inspection before the cruise.

HERE ARE SOME SAMPLES FROM OUR CRUISE MENU; WITH TURKISH NAMES AND EXPLANATIONS;
Sigara boregi:Deep fried filo pastry filled with parsley and white cheese,

Cacik : Finely chopped cucumber in garlic, yogurt and mint

Mujver :Fried zuchini pancakes , with dill, parsley and onions

Etli biber dolma : Stuffed whole peppers with rice and minced meat

Imam Bayildi : Stuffed whole aubergines with onions, green pepper, mince meat, tomatoes and garlic.

Kizartma, yogurtlama: Fried aubergines, green peppers, potatoes and cucumber with garlic yogurt

Sebzeli tavuk: Chicken with seasonal vegetables

Bahcevan kebabi: Kebab with seasonal vegetables

Balik bugulama : Fish stew with potatoes, onions, pepper, bay leaves and tomatoes

Semiz Otu Yogurtlu : Watercress with yogurt seasoned with garlic

Orman Kebabi / Guvec : Stew of meat, potatoes, peas and carrots

Karisik kebap, mangal: Mixed barbeque with lamb, meat balls, chicken wings, beef.

Deniz börülcesi: Broiled local green vegetable served with oil-lemon mix, as side dish with fish main course.

Kalamar kizartma: Deep fried calamar seasoned with garlic , lemon souce

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