A warm welcome to Emrah Levent, new captain of our 24 meter transom stern gulet Why Not. Emrah was born into an Izmir fishing family and grew up at sea. He has worked on commercial trawlers, charter yachts and private yachts.
On Why Not, he will be overseeing a crew of three and ensuring that guest comfort and first class service is delivered at all times. Emrah speaks very good English and his hobbies include painting and miniature boat building.
The best weeks are booking quickly! Please contact us with your travel plans for suggestions, planning and charter offers.
Having eaten some spectacular food in Houston, Denver and Los Angeles during this past month, it was a minor culinary culture shock to return to our local Icmeler, Bodrum cafeteria for a working lunch with our crew.The opening greeting line in a hip California bistro by an uber-tan, gender-neutral, toothy wait-staffer resembles
‘Hi Honey! - And how are we doing today? You are just going to die for our house special, which is a cilantro -chorizo organic baby goat cheese flatbread pizza flavored with wok-roasted Danish caraway seeds baked in a carbon emission friendly sustainable wood burning Sedona clay oven served with a full bodied house pinot noir-cab-sav blend for only 24.99'.
In contrast, our Bodrum boatyard mess hall greets us with a pointed finger ”Sit over there.”
If you close your eyes to the plethora of grubby overalls and remnant whiffs of paint and varnish under fluorescent lighting, the daily local fare is generally no nonesense and tasty, but one can certainly forget the cab-sav. Our little cafeteria serves a fixed lunch selection of 4 entrees, ample fresh bread and tea or coffee to help continue the workday with, all for approximately 10 TL. And when they run out of food, the doors close, so get there by 12:00. This is absolutely as native as one can get
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