Chris de KockYacht charter broker, DMA Yachting
It is one of the best parts of a Turkey charter. The gulet cook prepares fresh food all week: mountains of Turkish meze, grilled fish straight from the market, local vegetables, olive oil and fruit, served on deck as you cruise or at anchor. Portions are famously generous.
On most gulets, dining runs through a board package priced per person per day, which covers the cook’s meals and usually soft drinks and water; alcohol is commonly extra or brought aboard. You set the tone on the preference sheet, from casual family food to something more refined, and dietary needs are routine.
When you want a night ashore, the coast has wonderful harbour restaurants, and the crew will help you plan it. Tell us how the week should balance eating aboard and going out.