The Blue Voyage

Food & Drink
East and west meet in Turkish cuisine. Fresh vegetables and fruit abound. Enjoy borek (savory Turkish pastry stuffed with meat or cheese), sun-drenched tomatoes, succulent melons, olives, fresh seafood and many other delectable dishes. Your chef prepares your meals throughout the day. The morning commences with coffee and tea and progresses to a typical Turkish breakfast of fresh fruit, yogurt, eggs, an assortment of local cheeses, bread,  jam and olives. Your lunch served consists of traditional Turkish vegetable dishes - made with the freshest vegetables of the season. Tea arrives in the late afternoon. After sunset you will be served specialties of Turkish cuisine prepared with Turkish spices and fresh meats, chicken or fish, and a fine selection of Turkish Wines. Try these recipes at home!

Don't be surprised if you see your Chef swimming with spear gun in hand to catch your next meal of fish, octopus or calamari! It's his favorite pastime. 

Fresh Bread from Bozukkale. Photo by Dave Balding.

  

 

Breakfast
 Chef's selection of eggs prepared scrambled, over easy, sunny-side up or in a Turkish  tomato and onion omelet. French Toast, Assortment of Cheeses, Fresh Fruits & Melons in Season, Selection of Olives, Selection of Honey, Jams & Jellies, Fresh Bread.

Fresh Brewed Coffee, Fresh Brewed Tea, and a selection of Juices.

Lunch
Stuffer Eggplant and Peppers. Photo by Dave Balding

Lunch & Dinner
 Healthy selections of a large array of Turkish specialties which include fresh, seasonal vegetables, fish, grains and meats.

 Appetizers may include: Octopus Salad, Cold Cacik (Cold Yogurt and Cucumber Soup), Hummus, Eggplant served with Yogurt and Garlic, Buday (hot winter soup), Ce Kofte, Zucchini Fritters, Spinach Borek, Fried Calamari, Fish Soup, Green Beans and Tomato with Garlic & Olive Oil, Mushrooms, Carrots in Yogurt & Garlic, Bostana (Cold Vegetable Soup), Okra, White Beans, Corban Salatasi (Tomato Salad), Kisir (Cous Cous), Javurda (cold vegetable appetizer), Ce Kofte (raw, spicy ground beef), Spinach Borek (Spanokopita), Nizip Bulgur (bulgar with greens), Rice Pilav, Bulgar Pilav.

Entrees may include: Fresh Fish, Grilled Chicken, Lamb Chops, Sis Kebabs, Spicy Turkish Meatballs, Pasta with Tomato & Garlic, Dolma (Green Peppers, Beef or Lamb Stew,  Zucchini and Eggplant Stuffed with Rice & Spices), Karniyerik (Eggplant Stuffed with Ground Meat & Spices), Leg of Lamb a la Suat, Manti (Pasta stuffed with Spicy Minced Meat served with Yogurt & Garlic).

All meals include fresh Garden Salad and Bread.
Desserts: Assorted Fruits in Season, Baklava or other Turkish pastries.

 
Cost per person for food is $50 per person per day and includes Breakfast, Lunch, Tea and Dinner. Our crew will purchase provisions based on the menus listed above. Alcoholic beverages* and Soft Drinks are available for an additional charge.  
These menus have been designed to accommodate most diets. Menus are flexible and can be adjusted for special requests you may have, however you must provide this information at least 60 days prior to departure.
Our chef may find it necessary to replace certain menu items due to availability and freshness.
*Wine, Beer & Hard Liquor are not included in the fee. Turkish local wines and beers are very good and inexpensive. Hard liquor can be purchased locally but is becoming expensive so we recommend that you bring some with you. If you are going to Greece - the liquor is very cheap there and they have all brands so we suggest you purchase in Greece.