Few
hours before
the charter we buy the provisioning in the local markets and they are
prepared on board by our cook Dogan.
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 more popular Turkish dishes prepare are listed on the sample 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), 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 - are can be bought from
local fishermen who come alongside. 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 cruise along with other food.
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 bar where most drinks are available. The prices
are reasonable and are kept in line with normal bar prices on the land. |
Life
on board of yacht H.Dogan 
Food
& Drink 
