Enquire a Yacht Charter in Turkey

A Gourmet Voyage


special boat charter turkey It is said that three major kinds of cuisine exist in the world; Turkish, Chinese, and French.

Turkey's Blue Voyage fully justifying its reputation as a gourmet voyage is well deserved, with glowing reviews and dedicated fans from all over the world.

Variety is one thing we're also not short on at Blue Fun Yachting.

Turkish Cuisine has a very pure quality and has always been a pleasant surprise for the gulet passenger. Turkish cuisine is largely the heritage of Ottomans, which is indeed a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines, creating a vast array of specialties. Turkish cuisine has in turn influenced those and other neighboring cuisines, including that of Western Europe.

Taken as a whole, Turkish cuisine is not homogeneous. Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs, and fish and the variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals.


special boat charter bodrum APPETIZERS

Mezes was enjoyed by the ancient kings in Turkey. Today mezes are still composed of many small dishes made from fresh vegetables, cheese, fish and meat. Traditionally, mezes makes up a full meal, although you can have it as 'appetizers' as well, accompanied by wine or "Raki". Eaten sparingly, they are intended to arouse the appetite before the meal proper.






special boat charter gocek MEAL PROPER

Soups come in a wide variety. These may be light, or rich and substantial. They are generally based on meat stock and served at the start of the meal. Lentil soup is the most common and best loved variety, but there are many other specialties.

Kebabs are dishes of plain or marinated meat either stewed or grilled.  "Kavurma", "Tandir" and different types of "Kofte" are typical meat dishes. The vegetables and some sea and/or land grass varieties are used in a wide variety of dishes and can be cooked with onions, garlic, spring onions, and vast array herbs, many of which are indigenous and organically grown or grow in the wild and picked by villagers. "Burek" are prepared of flaky pastry stuffed with meat, grass, cheese or potatoes or a mixture of one or more of ingredient fillings.

Among the national drinks, Turkish coffee, Turkish tea, ayran/yoghurt drink and salgam should be mentioned.  If you like alcohol you can try "Raki" (also called "lions' drink") made of anise.

special boat charter marmaris WINE VARIETY

Good wine has been produced in Turkey for millennia, and still is. The peoples of the Byzantine Empire enjoyed their wines and developed careful cultivation methods for their grapes.  Under the Ottoman Empire, the sultan's Muslim subjects largely abstained, but his Christian and Jewish subjects continued to make and drink wine. With the fall of the empire and founding of the modern Turkish Republic (1923), many citizens of Greek heritage moved to Greece, but in the secular republic wine-making were encouraged. Several of Anatolia's climatic regions, including the Marmara and Aegean, the East around Elazığ, and the Southeast near Diyarbakır, some with volcanic soil, are suitable for producing wine grapes. In the past, the grapes have mostly been local traditional varieties such as Öküzgözü (Ox-eye) from Elazığ and Boğazkere from Diyarbakır, but Cabernet Sauvignon, Sauvignon Blanc, Merlot, Carignan, and Alicante are now being used for premium wines as well. In the 1990s, after changes in the laws governing alcoholic beverages, small local wineries began to make varietal wines of good quality. The best wines are often from the well-run vineyards of wealthy industrial and commercial families. Discerning Turkish wine-drinkers are only a small market, so the better vintages are more expensive than other good wines.

special boat charter greek islands SEAFOOD

Four seas (the Black Sea, Marmara Sea, Aegean and the Mediterranean) surround the Turkish landscape and residents of the coastal cities are experts in preparing fish. Every month offers a new delicacy of fish at its prime, served along with certain complimenting vegetables. For example, the best Bonito is eaten with arugula and red onions, Blue Fish with lettuce, Turbot with cos lettuce. Large Bonito may be poached with celery root. Mackerel is stuffed with chopped onions before grilling, while summer fish, which are younger and drier, are poached with tomatoes and green peppers, or fried. Bay leaves always accompany both poached and grilled fish. Grilling fish over charcoal, where the fish juices hit the embers and envelope the fish with the smoke, is perhaps the most delicious way of eating it, as it brings out the delicate flavors.

Along the Aegean, octopus, prawns, muscles and calamari are added to the meze spread.  Please keep in mind that it is customary to discuss with the cook the way you want it to be prepared.  So the evening begins, sipping Raki in between sampling of mezes, watching the sunset and slowly setting the pace for conversation that will continue hours into the right. In Turkey, drinking is never a hurried, loud, boisterous or a lonely affair. It is a communal, gently festive and cultured way of entertainment.

special boat charter dodecanese VEGETERIAN FOOD

Blue Fun Yachting is allergy and vegetarian conscious.

The cooks employed on board our yachts are extremely talented in preparation and service of regional food and are experienced professionals familiar to the demands of yachting clients, young or adult.

Indeed, your menu can be shaped in line with your requirements to ensure a superb gourmet voyage as well. Your food on board will mainly consist of fresh seafood and vegetables as well as poultry products and red meat.

However, we encourage our clients to disclose their likes and dislikes in terms of food. It will be possible to prepare different type of food for different palates, even for a group who have entirely different preferences.

We must remind you that our cooks will prepare the mezes, meat and fish dishes and vegetarian dishes using fresh seasonal ingredients made from scratch.

special boat charterDESERTS, FRUIT AND SWEETS

Turkish natural yoghurt is justifiably renowned. Turkish sweets are famous throughout the world (e.g. Turkish delight, Baklava) and many of these have milk as the basic ingredient. Fresh seasonal fruit will be served at breakfast as well as dinner on board our gulets.







Please ask us for our sample Standard and Deluxe menus...

 Enquire a Yacht Charter in Turkey