Life On Board
You will wake up with a clean air, you will see the smoothiest sea and you will see the most beautiful view like you’re in heaven. After you jump into the sea, you will get on the boat again to have your fresh cheese, fresh tomatoes, cucumber, oil, honey, marmalades and the food that your cheff cook for you that morning, you will take a deep breath and think about that you don’t want this vacation to get end or you can also plan your next tour.
After your breakfast, while you are sailing for another bay, if the wind is adequate you can sail behind your yatch. Our movements regulated for only 3-4 hours, we don’t 
want you to feel tired. And then you can lie down under the sun, have some drink and read your favorite book or you can get into the sea with a snorkel and discover the Aegean blue waters. You can have some rest after your meals or go for a walk in the beautiful nature. And you can also improve your photograph skills while you are inside the thousands of beautiful view. You can have the same happiness as Claupatra did in the bays which have antique remains. You can hunt some fish and eat them at dinner and you can drink your tea while you are watching the sunset. You will listen the nice sounds of the waves and will have long nice chats with your friend through the night under the sky or you can have some fun by dancing on the deck. The best traditional turkish meals that your chef will cook for you will be another discovery for you. And fresh fruits will always be on your table after your meals. During your blue cruise, you will see the best vacation areas of Turkey, you will do some shopping, and you can have the releif of having a cold beer and end the night in a disco by having fun like a crazy. If you want to make your cruise more enjoyable you can also attend our extra landing tours and see some antique cities and see the fabulous nature of Turkey.
This blue cruise will be unforgettable unique advanture for you to have your dream vacation will be an excellent choise, in every age, all people have the same happiness and piece in nature. This is an opportunity that you never want to miss.
While a charter on a gulet is fun in the first place, let's not forget that everybody on board must understand basic safety issues. The safety of passengers and crew/gulet is always placed above any other consideration.
Life Jackets: PFD (Personal Floatation Device) is designed to keep your head above water and to help you remain in a position which permits proper breathing. The life jackets are stored under the beds in all cabins and/or in the common sitting area. Ask your crew!
Fire extinguishers: Our boat fire extinguishers are Coast Guard approved.
Fire blanket: The safety fire blankets on the boats meet the requirements of all fire safety regulations on board.
No shoes on board: Normal street shoes are definitely not acceptable on board a yacht... Walking barefoot is the rule on board! Soft-soled shoes for getting around on deck (not inside) is possible.
Toilets on board: A boat toilet is very complex & sensitive machinery that gets very easily blocked. Therefore please do not put any toilet paper or sanitary products down the toilets on board. Use the rubbish bin in the bathroom. Air displaced from the tank when the waste drops may cause a smell. Please operate the pump long enough to ensure that waste is flushed all the way out of the hose to the holding tank. Waste standing in the hose is a source of unpleasant odours. 'Gentlemen please be seated' is another effective way of minimizing head compartment odours.
Water: Water supply on board is obviously limited. Please do not let the water run while brushing your teeth. Keep your showers short.
Power/Electricity: The same concept as the water. Please avoid leaving lights on without reason. Electrical appliances may only be connected while the yacht is tied up to land.
Respect of fellow passengers/crew and other water enthusiasts: We share the Mediterranean with other boaters, fishermen, swimmers, surfers, and skiers, please respect their rights to safety, comfort, access, and use of the water.
Seasickness: Don't stay down below unless necessary, look at the horizon if you feel queasy. Guests who are prone to it take the proper medications well before casting off.
Smoking: For safety reasons, smoking is prohibited in the cabins. Smoking is allowed on the deck and in the lounge. Please dispose of butts in the available ashtrays.
Meals On Board - Turkish Cuisine
Three meals per day are prepared by our chefs who have a vast knowledge of Turkish cuisine. Their creations are simple and delicious, using the freshest ingredients Turkey has to offer. All meals are healthy and nutritious.
The Turkish breakfast consists of the beautiful white Turkish bread, slices of tomatoes and cucumbers, fresh seasonal fruit (water/honey melon or oranges), black or green olives, white cheese, yellow cheese, jam or honey, eggs, butter, fresh Turkish tea and coffee.
Muesli or cornflakes may be taken on board by the passengers. Five o'clock tea and coffee is served with biscuits and/or cakes.
Lunch and dinner consist of delicious vegetarian dishes, healthy Mediterranean salads, fish or meat dishes (dinner) and of course fresh Turkish bread. Dinner is followed by fresh seasonal fruit.
A survey of the types of dishes according to their ingredients may be helpful to explain the basic structure of Turkish cuisine. Otherwise there may appear to be an overwhelming variety of dishes, each with a unique combination of ingredients and its own way of preparation and prsentation. All dishes can be conveniently categorized: grain-based, grilled meats, vegetables, seafood, desserts and beverages. Before describing each of these categories, some general comments are necessary. The foundation of the cuisine is based on grains (rice and wheat) and vegetables. Each category of dishes contains only one or two types of main ingreidients. Turks are purists in their culinary taste, that is, the dishes are supposed to bring out the flavor of the main ingredient rather than hiding it under sauces or spices. Thus, the eggplant should taste like eggplant, lamb like lamb, pumkin like pumkin, and so on. Contrary to the prevalent Western impression of Turkish food, spices and herbs are used very simply and sparingly.
Vegetables: "Dolma" is the generic term for stuffed vegetables , begin a derivative of the verb "doldurmak" ( to fill ). There are two categories of dolmas : those filled with a meat mix and those whit a rice mix . The latter are cooked in olive oil and eaten at room - temperature . The meat dolma is a main - course dish eaten with a yogurt sauce , and a very frequent one in the average household.
Any vegetable which can be filled with or wrapped around these mixes can be used as a dolma, includig zucchini, eggplant, tomatoes, cabbage, and grape leaves. However, the green pepper dolma with the rice stuffing, has to be the qoeen of all dolmas. A royal feast to the eye and the palate... In addition to these general categories, there are numerous meat and vegetable dishes which feature unique recipes. When talking vegetables, it is important to know that the eggplant (or aubergine) has a special place in Turkish cuisine. This handsome vegetables with its brown-green cap, velvety purple skin , firm and slim body , has a richer flavor than that of its relatives found elsewhere . At a party , a frustrating question would be "how do you usually cook your aggplant ?" A proper answer to this question would require hours ! Here , too , it will have to suffice to mention just two eggplant dishes that are a must taste . In one , the eggplant is split lengthwise and filled with a meat mix . this is a common summer dish , eaten with white rice pilaf . The other one is "Her Majesty's Favourite ," a delicate formal dish that is not easy to make but well worth trying . The name refers to Empress Eugenie , the wife of Napoleon III, who fell in love with it on her visit to Sultan Abdülaziz.
Grills, meats: "Kebab" is another category of food which is typically Turkish dating back to the time when the nomadic Turks learned to grill and roast meat over camp 
fires. Given the numerous types of kebaps , it helps to reslize that they are categorized by the way the meat is cooked. The western world knows the "shish kebab"and the "döner" introduced to them mostly by Greek entrepreneurs , who have a good nose for what will sell ! shish kebab is grilled cubes of skewered mead . Döner kebap is made by stacking alternating layers of graund meat and sliced leg of lamb on a large upright skewer, which is slowly rotated in front of a vertical grill. As the outher layer of the meat is roasted, thin slices are shaved off and served.
"Meze" Dishes to Accompany the Spirits: In Turkey, despite the Islamic prohibition against wine and anything alcoholic, there is a rich tradition associated with liquor. Drinking alcoholic beverages in the company of family and friends, both at home as well as in 
taverns and restaurants, is a part of special occasions. Similar to the Spanish tapas,"meze" is the general category of dishes that are brought in small quantities to start the meal off. These are eaten, along with wine or more likely with "rakı", the anise-flavoured national drink of Turks sometimes referred to as "lion's milk", until the main course is served. The bare minimum meze for rakı are slices of honeydew melon and creamy feta cheese with freshly baked bread. Beyond this, a typical meze menu inludes dried and marinated mackerel, fresh salad greens in thick yogurt sauce and garlic, plates of cold vegetable dishes cooked or fried in olive oil, fried crispy savoury pastry, deep-fried mussels and calamari served in a sauce, tomato and cucumber salad, and fish eggs in a sauce. The main course that fallows such a meze spread will be fish or grilled meat. When the main course is kebap, then the meze spread is different. In this case, several plates of different types of minced salad salad greens and tomatoes in spicy olive oil, mixed with yogurt or cheese, "humus"(chick peas mashed in tahini), bulgur and red lentil balls, "raw köfte ," marinated stuffed eggplant, peppers with spices and nuts, and pickles are likely to be served.
Seafood: "Hamsi" is the prince of all fish known to Turks: the Black Sea people know forty- one ways of making hamsi including hamsi börek, hamsi pilav and hamsi dessert! Another common seafood is the mussel dolma, eaten deep-fried poached, or as a mussel dolma and mussel pilaf. Along the Aegean, octopus and calamari are added to the meze spread. The places to taste fish are fish restaurants and taverns. Not all taverns are fish restaurants, but most fish restaurants are taverns and these are usualy found on the harbors overlooking the sea.
The Real Story of Sweets:Beyond Baklava: The most well-known sweets associated with Turkish Cuisine are Turkish Delight, and "baklava", giving the impression that these may be the typical desserts eaten after meals. This, of course, is not true. First of all, the family of desserts is much richer than just these two. Secondly, these are not typical desserts served as part of main meal. For example, baklava and its relatives are usually eaten with coffee, as a snack or after a kebab dish. So, to further our education in Turkish cuisine we will survey the various types of sweets.
The most wonderful contribution of Turkish cuisine to the family of desserts, that can easily be missed by casual explorers, are the milk-desserts - the muhallebi family. These are among the rare types of guilt-free puddings made with starch and rice flour, and, originally without any eggs or butter. When the occasion calls for even a lighter dessert, the milk can also be omitted; instead, the pudding may be flavoured with citrus fruits, such as lemons or oranges. The milk desserts include a veriety of puddings, ranging from the very light and subtle rose-water variety to the milk pudding laced with strands of chicken breast.
Grain-based desserts include pastries, fried yeast-dough pastries and the pan-sauteed desserts. The baked pastries can also be reffered as the baklava family. these paper-thin pastry sheets that are brushed with butter and folded, layered, or rolled after being filled with ground pistachios, walnuts or heavy cream, and than baked, after which a syrup is poured over them. The various types, such as the sultan, the nightingale's nest, or the twisted turban differ according to the amount and placement of nuts, size and shape of the individual pieces, and the dryness of the final product.
Beverages: Beyond the Turkish Coffee and "Ayran": Volumes have been written about the Turkish coffee ; its history, its significance in social life , and the ambiance of the ubiquitous coffee houses . Without some understanding of this background, it is easy to be disappointed by the tiny brew with the annoying grounds, which an uninitiated traveler (like Mark Twain) may accidentally end up chewing . A few words of caution will have to suffice for the purposes of this brief primer. First, the grounds are not to be swallowed , so sip the coffee gingerly . secondly , don't expect a caffeine surge with one shot of Turkish coffee; it is not strong , just thick. Third, remember that it is the setting and the company that matter - the coffee is just an excuse for the occasion ... Tea, on the other hand, is the main source of caffeine for the Turks . It is prepared in a special way, by brewing it over boiling water and served in delicate , small , clear glasses to show the deep red color and to transmit the heat to the hand . Drinking tea is such an essential part of a working day , that any disruption of the constant supply of fresh tea is a sure way to sacrifice productivity . Once upon a time , so the story goes , a lion escaped from the Ankara Zoo and took up residence in the basement of an office building . It began devouring public servants and executies . It even ate up a few ministers of state and nobody took notice . It is said , however , that a posse was immediately formed when the lion caught and ate the "tea -man," the person responsible for the supply of fresh tea!
