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Dining Afloat

G
uests on our yacht charters soon learn that charming as the restaurants ashore may be, the best meals are served right on our own decks. Hospitality through the sharing of food is an integral part of everyday Turkish life. Our crews seek out seasonal produce in open-air markets and enjoy provisioning the galley. They catch fresh seafood and gather wild herbs. Whether polishing the stemware or pulling a tray of pastries from the oven, they take pride in setting a good table and catering to new friends.

Here is a sample of a typical day’s offerings on one of our charters:

Breakfast (as substantial as you choose it to be!)

Tea, coffee (Turkish or European filter coffee), various fruit juices, milk
A selection of Turkish cheeses (aged as well as fresh sheep and cow’s milk feta-types)
Yogurt, butter, olive oil, local fruit preserves, honey
Eggs, cooked to order with a selection of pastirma, salami, sausages, etc.
Seasonal fruits, tomatoes, cucumbers, assorted olives.

Lunch

Salads, meze (flavorful cooked vegetable appetizers dressed with either yogurt or oil & lemon juice)
A pasta dish or pilav of rice or bulgur
Hot main dishes, such as baked eggplant stuffed with ground meat, tomatoes and onion
Fresh fruit.

Tea-time

Tea, tisanes, coffee
Freshly baked pastries

Dinner

Two or three different meze
Fried calamari, octopus salad
A main course such as grilled fish or a seafood stew, lamb kebabs or chicken
Mixed green salad
Freshly made dessert and fruit

Turkish breads are always on hand.
Bottled water, soft drinks, and Turkish beer are also included within the food budget.

NB: We do not add mark-ups to any beverages we bring aboard. Although we do not include wine and hard liquor in the food budget, we are happy to recommend and obtain good Turkish wines at cost and stow them aboard for your enjoyment. You may settle any charges for these after you arrive in Turkey. 

The Flavors of Old Stamboul  Turkish Recipes  Send Mail  Home