During a recent romp in Istanbul, we were seeking something a bit more than classic (albeit delicious) Turkish fare for lunch, and a friend suggested Ficcin for its Georgian cuisine. There were approximately a half dozen Circassian dishes on the menu, including a thick triangular shaped borek with mince meat, circassian chicken with walnuts and red pepper paste, and Circassian ravioli with garlic yogurt sauce. The chicken soup broth was also very tasty, especially on a cold, damp Istanbul day. The final bill was very reasonable for three persons, taking into account our wine.There are six venues of Ficcin on all the same side street off of Istiklal Caddesi in Beyoglu. All the food comes from the same kitchen, and service was very courteous and friendly.

It’s always nice to indulge in local literature and stories about the places you are visiting, and Roger Williams’ new book ”The Fisherman of Halicarnassus” provides an easy to read account of Cevat Sakir, how he ended up in Bodrum, his contributions to local folklore, fauna and art, and how his many voyages in local waters evolved into today’s Blue Cruise.

Published by Bilgi Publishing, this bunk size book is perfect for browsing through while horizontal on the aft deck of your gulet.  We’ll provide a complimentary copy for your charter upon request.