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  • BODRUM GOKOVA GULF BODRUM
  • BODRUM HISARONU GULF BODRUM
  • MARMARİS FETHİYE GULF BODRUM
  • BODRUM NORTH DODOCANES GREEK ISLANDS BODRUM
  • BODRUM SOUTH DODOCANES GREEK ISLANDS BODRUM
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Blue Cruise Guide with Yacht Dogan blue cruise bodrum
Food & Drink on board of our yacht during weekly yacht charter

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.
We provide the provisioning for the meals (full pension) at an extra charge 25 Euro- per day per person.
Except the big bottle of water served with meals all other drinks are extra. We do not run bar on board of yacht H.Dogan. Our guests welcomed to supply and bring their own drinks. Or we can buy all the drinks for them before the cruise starts according to their preferred drink list. The bill can be paid during our welcoming meeting.

Few hours before the charter starts we buy the “blue cruise provisioning” in the local markets and they are prepared on board by our cook Ali. Lots of fresh vegetables, salads and fruits as well as fish and meat are served. 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) served 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 most popular Turkish dishes are listed on the sample cruise 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), salty or sweet 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 -can be bought from local fishermen who come along side the boat.
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 charter starts. 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.

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HERE ARE SOME SAMPLES FROM OUR CRUISE 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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