Zephyria Yachting

Bodrum, Turkey

 		  
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The Blue Cruise
Fine Turkish Cuisine
GULET FLEET 2012
Pricing information
Gulet Sales
Gulet Building
Bareboat Fleet 2012
Scuba Diving
Newsletter

 



The ultimate farmer's market.

 

A medley of fresh Turkish food prepared to perfection

One thing that every group agrees upon is that the meals and service are what make a Blue Voyage charter with Zephyria Yachting so special. We add a level of service, hospitality and quality that sets us apart from all other agencies. Our crews are trained to provide service that will meet and exceed your standards. Your "gullet" will be very happy on your gulet!

The meals served on all of our boats are one of the highlights of the cruise - our cooks prepare and beautifully present delicious and varied meals. Whether you prefer to sample the finest cooking that Turkish cuisine has to offer or a more continental menu, our chefs are ready willing and able to follow through with any special diets, vegetarian requests or dietary restrictions your group may have.

A Mediterranean banquet with a view

The setting is spectacular - gaze over the hills and bays which are home to Turkish cuisine, all while sailing in the comfort of your crewed gulet. Turkish cooking is a fascinating fusion of Asian and Mediterranean with Persian influences. In the Aegean, fresh produce is the feature of most dishes, prepared in salads with olive oil and lemon, or lightly sautéed and served with garlic and yogurt. 

With seemingly little effort, one wonderful meal after another arrives at your shaded aft-deck table. The emphasis is always on fresh. Be it fish, seafood, fruits or vegetables, you can be assured that only the freshest that Turkey has to offer will be placed in front of you. We have included a few of our past guests' favorite dishes in this section. 

Şerefe!

One of the first words you'll learn aboard a gulet is the Turkish term for "cheers!", as your chilled champagne is poured upon embarkation. While the aniseed flavored grape brandy known as "Raki" is the national alcoholic drink, it can be strong unless you have acquired a taste for similar drinks such as "arak" and "ouzo". There are two types of lager available, with Efes Pilsen being the local brand and Danish Tuborg. 

Have a glass of Turkish wine!Turkish wines are rapidly taking their place with excellent contributions to the world wine markets. After all, it was here where thousands of years ago mankind first grew the first grapes that eventually led way to Homer's reference of "the wine-dark sea" in the Gallipolli region of north western Turkey. 

With the full board option, local alcoholic drinks and soft drinks are included in your cruise.

Fresh from the Aegean

We'd like to share some of our favorite recipes with you.  Email us for more and we'll send them.

Pinto Bean Salad Octopus Salad

Shell and wash a pound of freshly picked pinto beans. Boil them in plenty of lightly salted water until tender, about 45 minutes.  Drain and cool to room temperature.

In a separate large pan, add olive oil and sauté an onion, 3-4 cloves of garlic and 1 carrot which have been cut into small cubes.

Once the onions are golden brown add approx. 5-6 medium sized peeled and chopped tomatoes. When the tomatos are cooked, add the pinto beans into the mixture and add approx. 0.5 liters of hot water. Add salt and black pepper and cook until it's red sauce gets thicker and the beans are fairly between tender and soft.

Serve either warm or chilled, seasoned with fresh parsley and a slice of lemon.

 


 

Buy freshly caught octopus which your fisherman has prepared by beating against the dock 41 times (a tradition to separate the method from the Greeks, who pound the octopus 40 times) Rinse the octopus at home and place it in a pressure cooker for an hour.  Peel the outer skin off until only the tender white meat remains. Rinse again, and chop into small cubes.   Serve with pure extra virgin olive oil, freshly squeezed lemon and sprigs of fresh parsley.   Octopus is also delicious in a rice casserole and as a clay pot stew.

 

 

 

 
Freshly Prepared Samphire Grilled Lamb Chops

Wash and clean a bundle of freshly picked samphire in ample water.  Boil the greens until soft, and set them out to drain.  Peel each stem, discarding the stalky interior and saving the skins. 

Combine olive oil, crushed garlic and lemon juice to taste, and toss with the samphire.  Serve at room temperature.      



One of our younger guests' highlights aboard a gulet is BBQ night. Your chef will creatively setup up a grill and broil your food to your liking. 

Slice 2-3 onions thinly.  Marinate the onions with a kilo of lamp chops in a flat dish  olive oil, lemon, oregano and mint for several hours.  Drain well and grill over medium heat.

 

Last updated:

Copyright 2001 - 2012| Zephyria Yachting is fully licensed by the Turkish Ministry of Tourism

 

Zephyria Yachting

Tepecik Mah. Menekse Cikmazi No.5

Bodrum 48400 TURKEY

Contact us: Tel: +90 252 316-9432  Fax: +90 252 316-9439  Mobile: +90 533 498-5140

info@zephyriayachting.com.tr   www.zephyriayachting.com.tr