#top deck cave restaurant #Cappadocia #turkey
Authentic Turkish Low seating 
A highly recommended restaurant, where a Turkish couple cooks the meals being served.
The CHOICE of mezzes! Salad, the aromatic lamp chops with rice and assorted vegetables cooked on fire.
It’s the last day of sailing today and we get off the Grand Tatiana this evening. We are sailing from Rhodes back to Bodrum, where we spend a night and then leave next morning to south of Turkey by road.
So effectively it was our last meal on board together.
More Mezze and Meat!
Aubrgiene with red peppers and Dil leaves, tasted exotic and well be surely attempted once back.
Yogurt with Purslane Leaves (Soft, succulent purslane leaves have more omega-3 fatty acids than in some of the fish oils. If you are a vegetarian and pledge to avoid all forms of animal products, then here is the answer!)
Broccoli and carrots along with fried Zucchini and vegetable cutlets,served cold.
And then Beef with pepper (amazingly smooth) and meat sauce.
Ready to say our final Food’bye and Good’bye to the 6 member crew, who were trained to perfection on how to spoil their guests rotten!
Sealing the Sailing experience with a kiss and wondering if life will be sailing in a new boat too!!!
Second day of sailing in the Tatiana, we are now on an island surrounded by mountains on all sides. Symi, a Greek island with a population of only 3000 people, was the quaintest picture ever.
Before reaching Symi, we docked at the Saint George’s Bay/Marina just to soak the Sun, Sea & Salt. The waters were super clear and still making the swimming and snorkelling experience therapeutic. The Jet ski and the Ring Boat added the much required a adrenal rush.
Amidst the adventure, The Chef was cooking wonders again…
Their salads are simple but refreshingly fresh with light dressing and no cheese.
In Turkey, meals are incomplete without having served a minimum of 2-3 mezzes on the table.
Green Sea Beens (steamed)
Spinach steamed with onions and peppers.
Vegetable Quiche and Crispy Onion Rings , which were mistaken for fried calamari 😉
For the mains and yes there is more food, there was Roasted Lamb shanks served with pillaf and grated carrots in curd.(sorry do not have pictures for all)
Finally the sweet things, a well iced pannacotta.
The day followed with getting a Panoramic view in a mini train tour.
The island in the days of yore was known for it’s shipping, sponge and herbs industry. The walk on these pictireous streets came with a free aromatherapy, as we walked we could smell fresh oregano, thyme, sage and all the possible herbs.
and so I bought me a Greek bag full of aroma.
The night ended with some Greek food in this very famous local restaurant called Panteis.The show stopper there was the Greek style Risotto!
See you from island 3.
Photography credit #
Indian Born Confused Gourmet 