Food & Drink 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. Food can be provided by the yacht, full board for 25 Euro/ Per person per day as detailed in previous communication. Drinks and other related arrangements will be confirmed upon on further communication. 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.

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.

HERE ARE SOME SAMPLES FROM OUR 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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