Dining Onboard

Meals are one of the quiet pleasures of a week on board. Your chef cooks everything fresh in the galley with Turkish and Mediterranean flavours, plus a few international favourites. Before you arrive, tell us what you love, what you avoid and any allergies. Vegetarian and other dietary menus are easy to arrange.

Breakfast: a generous Turkish spread of local cheeses, olives, fresh tomatoes and cucumbers, eggs, honey, jams and warm bread.

Lunch: served hot, usually at anchor. Think vegetable dishes in olive oil, rice or pasta, crisp salads and Turkish bread.

Afternoon tea: around five, tea, coffee and something sweet appear on deck.

Dinner: a different main course each night, served with mezes, salads, rice and seasonal vegetables, then fresh fruit to finish.

Snacks between meals, such as crisps and nuts, [aren't included], so feel free to bring your favourites on board.