Turkish Kitchen
It is said that three major kinds of cuisine exist in the world; Turkish, Chinese, and French. Fully justifying its reputation, Turkish Cuisine is always a pleasant surprise for the visitor.

In addition to being the refined product of centuries of experience, Turkish Cuisine has a very pure quality. The variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals.

What We Offer You?
When you charter a boat in Turkey, you will have a chef on board who prepares for you delicous meals from mainly Turkish & Ottoman kitchen but also from international cuisine. You can let us know if you are sensitive having some kind of food or spices, etc...

We can also offer you a special menu which you can customize and make your own program for your charter holiday. In this case we arrange a proffessional chef who is able to prepare any kind of turkish and international dishes for you.

Turkish Spirits such as wine, vodka, gin, brendy, raki and liqueurs are available for you in local supermarkets at reasonable prices. We shop for you and make whatever you like ready on board before your departure. You can also bring your favorite spirits with you which you are not able to find in Turkey such as special kind of wine, whiskey or etc...

If you like alcohol you can try "Raki" made of anise, it is called as "lions drink" because you must be strong as a lion to drink it.

Some Idea about Turkish Dishes
Soups are coming 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 other preferred soups such as yayla, tarhana, asiran and guli soups

Mezes are "Hors d'oeuvres" or appetizers figuring mainly at meals accompanied by wine or raki . Eaten sparingly, they arouse the appetite before the meal proper. Examples of meze include gozleme, fried aubergines with yogurt, lakerda (bonito pre-served in brine), pastirma (pressed beef), kisir, humus, fish croquettes, and lambs' brains with plenty of lemon juice.

Kebabs are dishes of plain or marinated meat either stewed or grilled. Almost every district of Anatolia has its own kebap specialty. Lamb is the basic meat of Turkish kitchen. Pieces of lamb threaded on a skewer and grilled over charcoal form the famous "Sis kebab", now known in many countries of the world.

The aubergine is used in a wide variety of dishes from "karniyarik" and "hünkarbegendi", to "patlican salatasi" (eggplant salad) and "patlican dolmasi" (stuffed eggplants). It can be cooked with onions, garlic and tomatoes and served cold as "imam bayildi".

A delicious Turkish specialty is "pilav", a rice dish which is difficult for the inexperienced cook to prepare. Generally made of rice, but also of bulgur (cracked wheat) and sehriye (vermicelli), pilaf (pilav) is one of the mainstays of the Turkish table. The rice should not be sticky but separate into individual grains. The pilaf may include aubergines, chick peas, beans or peas.

Borek is Thinly rolled pastry, often the paper thin variety known as yufka, is wrapped around various savory fillings or arranged in layers . The myriad types of börek are unmatched delicacies when cooked to perfection. Boreks can be fried, baked, cooked on a griddle or boiled. Traditionally it was said that no girl should marry until she had mastered the art of börek making. Preferred fillings are cheese, minced meat, spinach and potatoes. In the form of rolls filled with cheese or minced meat mixtures and fried, böreks are known as "Sigara (cigarette) boregi". Böreks should be light and crisp, without a trace of excess oil.

Turkish sweets are famous throughout the world and many of these have milk as the basic ingredient such a such as "sütlac", "tavuk gögsü", "kazandibi", "helva", "asure", but the best-known are "baklava" and "kadayif" pastries, favorites of young and old alike

Among the national drinks, Turkish coffee, ayran, shira, sahlep and boza should be mentioned. Turkish coffee comes thick and dark in a small cup and may be served without sugar, with a little sugar or with a lot of sugar. Either way, it is truly delicious.