Menu
Menu
In the realm of world cuisine, three distinct traditions stand out: Turkish, Chinese, and French. Within this esteemed trio, Turkey’s Blue Cruise has carved a niche as a veritable gourmet expedition, garnering global acclaim and devoted enthusiasts hailing from every corner of the globe.
At Arcadia Yachting, diversity reigns supreme, and our culinary offerings are no exception.
The Turkish culinary experience is a revelation, a delightful revelation that never fails to captivate gulet passengers. Drawing deeply from the legacy of the Ottomans, Turkish cuisine is an exquisite synthesis of Central Asian, Middle Eastern, and Balkan influences, yielding an impressive tapestry of delectable specialties. This rich tradition has not only left its indelible mark on neighboring cuisines but has also made a lasting impression on the culinary landscape of Western Europe.
Yet, Turkish cuisine defies homogeneity, a facet made vividly apparent in the western reaches of Turkey where olive groves flourish. Here, olive oil takes center stage, infusing dishes with its distinct character. The Aegean, Marmara, and Mediterranean regions showcase the quintessence of Mediterranean fare, boasting an abundance of vegetables, herbs, and fish. The simplicity of recipes and the quality of ingredients combine to craft an assurance of culinary excellence.
A procession of “Meze,” small plates featuring an array of fresh vegetables, cheese, fish, and meat, carries an ancient heritage, delighting palates for millennia. Traditionally savored as a complete meal, these tantalizing morsels also serve as delectable appetizers, perfectly complemented by wine or the famed “Raki.”
Soups, a cornerstone of Turkish cuisine, span a diverse spectrumlight and refreshing or hearty and robust. Crafted from flavorful meat stock, they grace the table as an invigorating prelude to the main course. Among them, lentil soup reigns supreme, cherished and celebrated alongside a host of other specialties.
Kebabs, whether marinated or unadorned, hold a special place on the Turkish culinary stage. From the succulent “Kavurma” and “Tandir” to an assortment of delectable “Kofte” creations, the world of Turkish meat dishes is truly an enchanting realm. The bounty of vegetables and edible floraland and seatakes center stage, harmonizing with onions, garlic, spring onions, and a symphony of herbs, many indigenous and meticulously nurtured by local communities.
Elevating the dining experience are delectable “Burek,” delicate pastries enfolding a medley of meat, edible greens, cheese, potatoes, or a symphony of these cherished ingredients.
A parade of national libations beckons the discerning palate: the aromatic allure of Turkish coffee, the comforting embrace of Turkish tea, the refreshing tang of ayran/yogurt drink, and the distinctive flavor of salgam. For those who appreciate spirits, “Raki,” known as the “lions’ drink,” stands as an embodiment of anise-infused allure.
In every dish and every sip, the Blue Cruise elevates the culinary journey, inviting travelers to savor the essence of Turkish culture through an array of unforgettable flavors and aromas.
THE RICH TAPESTRY OF TURKISH WINES
For millennia, the ancient lands of Turkey have nurtured a tradition of wine-making, a legacy steeped in history and craftsmanship. In the heyday of the Byzantine Empire, the people reveled in the art of winemaking, cultivating grapes with meticulous care. The dawn of the Ottoman Empire saw a shift, as the Sultan’s Muslim subjects abstained, while Christian and Jewish communities continued their vinicultural traditions. With the empire’s decline and the birth of the modern Turkish Republic in 1923, a cultural transformation spurred the resurgence of winemaking, particularly among its Christian and secular population.
Anatolia’s diverse climatic pockets, such as the Marmara and Aegean regions, the Eastern terrain near Elazig, and the Southeastern expanse close to Diyarbakir, each with their unique volcanic soils, offer an ideal landscape for cultivating wine grapes. While traditional local varieties like Öküzgözü (Ox-eye) from Elazig and Bogazkere from Diyarbakir have long graced vineyards, a contemporary tapestry is now woven with the likes of Cabernet Sauvignon, Sauvignon Blanc, Merlot, Carignan, and Alicante, adding vibrant hues to the palette of premium wines.
The 1990s ushered in a transformative era, marked by shifts in alcoholic beverage regulations. This metamorphosis saw the emergence of small local wineries crafting varietal wines of exceptional quality. Among the constellation of vineyards, it is often the well-tended domains of prosperous industrial and commercial families that yield the most exquisite vintages, a testament to their dedication and stewardship.
In the realm of Turkish wine enthusiasts, a select connoisseurship prevails, rendering the market modest yet discerning. This distinctive dynamic contributes to the premium pricing of superior vintages, setting them apart in a league of their own, much like the well-aged notes of an exceptional wine.
With every sip, Turkish wines invite you to partake in an exquisite narrative, where the legacy of ancient traditions converges with contemporary craftsmanship, delivering an unparalleled sensorial experience.
CELEBRATING THE BOUNTY OF THE SEAS
The enchanting embrace of the Black Sea, Marmara Sea, Aegean, and Mediterranean bestows upon Turkey a coastal splendor that has nurtured a culinary tradition celebrated by its residents. Along the shores of these azure waters, a mastery of fish preparation has been cultivated, transforming each month into a culinary voyage of discovery, where the sea’s offerings intertwine with nature’s bounty.
As the seasons unfold, a symphony of flavors takes center stage, each fish making its grand entrance accompanied by a carefully curated ensemble of complementary vegetables. The bonito, at the pinnacle of its succulence, dances harmoniously with arugula and red onions, while blue fish finds its partner in lettuce, and the majestic turbot is accompanied by the subtle grace of cos lettuce. For those larger bonito, a tender embrace with celery root awaits, infusing the fish with delicate aromas. Mackerel, a canvas of flavors, is artfully stuffed with chopped onions before meeting the grill, while the vibrant tapestry of summer fish, imbued with youth and dryness, harmonizes with tomatoes and green peppers or takes on the allure of a crisp fry. A symphony of bay leaves envelops both poached and grilled fish, a fragrant serenade to their maritime origins.
The Aegean coast extends its culinary embrace with octopus, prawns, mussels, and calamari joining the tapestry of meze, a medley that embodies the very essence of the sea. On board your journey, the banquet unfolds with a bounty of fresh seafood, crisp vegetables, poultry delights, and succulent red meats. The culinary narrative is yours to shape, as you engage with the skilled cook to orchestrate your desires to perfection.
As the sun dips below the horizon, a meditative ambiance envelops the evening, accompanied by the ethereal notes of Raki, the Turkish spirit. Mezes, a symphony of flavors, grace the table, setting the stage for a conversation that unfolds gracefully, lingering into the depths of the night. In Turkey, the act of imbibing is a gentle, communal, and cultured endeavor, where each sip is a harmonious note in the melody of celebration. Amidst the gentle cadence of waves, the air is filled with laughter, stories, and the shared joy of savoring life’s precious moments.
CULINARY VARIETY FOR EVERY PALATE
At Arcadia Yachting, we are attuned to dietary preferences and sensitivities, including vegetarian choices.
Our on-board culinary team is a collection of skilled artisans, well-versed in the art of crafting regional delicacies. With a deep understanding of the discerning tastes of our yachting clientele, they bring their expertise to the table to ensure a dining experience that delights both the young and the adult.
Flexibility is key in curating your culinary journey. Your menu is a canvas, ready to be painted with your preferences and needs. Whether you have a penchant for certain flavors or specific dietary requirements, our culinary team is dedicated to accommodating your desires.
We encourage our esteemed clients to share their culinary preferences, ensuring that every meal served is a reflection of your tastes. This allows us to artfully craft a diverse array of dishes, tailored to satisfy various palates within a group, even if they differ significantly.
Embark on a culinary voyage with us, where your preferences shape the menu, and each meal is a masterpiece designed to captivate your senses and nourish your well-being.
DELECTABLE DESSERTS, FRESH FRUITS, AND SWEET INDULGENCES
Indulge your senses in a world of irresistible flavors with our carefully curated selection of desserts, fruits, and sweet treats.
In the realm of desserts, we celebrate the renowned Turkish natural yogurt, a creamy delight that stands as a testament to our commitment to exceptional taste. Additionally, our menu showcases an array of exquisite Turkish sweets, such as the globally acclaimed Turkish delight and the rich layers of Baklava. These sweet creations, often featuring milk as a core ingredient, encapsulate the essence of Turkish culinary mastery.
Moreover, we embrace the bounty of nature by incorporating an abundance of fresh, seasonal fruits into our offerings. As a delightful accompaniment, these succulent treasures grace both breakfast and dinner on board our gulets. The vibrant colors and juicy flavors of these fruits add a refreshing touch to your dining experience, enhancing each meal with a burst of natural goodness.
So, whether you’re savoring a decadent dessert, sipping on the velvety Turkish yogurt, or relishing the sweetness of ripe seasonal fruits, every bite is a symphony of taste and a celebration of culinary excellence. Join us on a journey where desserts, fruits, and sweets harmonize to create moments of pure indulgence and delight.
