DAY 1 – Food menu
Breakfast Options
- Olive salad with pomegranate molasses and za’atar
- Turkish style scrambled eggs with peppers, tomatoes, and onions (or your choice of egg preparation)
- Sliced tomatoes, cucumbers and peppers
- Cheese platter and an ssortmenta of olives
- Local jams, honey, and Turkish clotted cream, kaymak
- Muesli and cereals and freshly baked bread rolls
- Fresh fruit juice
Lunch Options
- Rocket salad with tomatoes, peppers, and grilled halloumi cheese
- Courgette fritters with feta, dill and spring onions, with garlicky yogurt
- Spaghetti with peppers, tomatoes, parsley, and grated cheese
- Fresh fruit platter
Dinner Options
- Baked shrimp casserole
- Baked sea bass with peppers, onions, and tomatoes
- Borlotti beans cooked in olive oil with garlic and onion
- Baked potatoes with red onion, peppers, and olives
- Caramelized apricots with walnuts, served with ice cream
DAY 2 – Food menu
Breakfast Options
- Crumbled feta salad with cumin and red pepper flakes
- Eggs with spicy Turkish sausage (or your choice of egg preparation)
- Sliced tomatoes, cucumbers and peppers
- Cheese platter
- Assortment of olives
- Local jams, honey, and Turkish clotted cream, kaymak
- Muesli and cereals
- Pancake with fresh fruit and chocolate sauce
- Freshly baked bread rolls and fresh fruit juice
Lunch Options
- Anatolian flatbreads with spinach and cheese – “Gozleme”
- Grilled calamari with rocket salad
- Turkish bean salad with red onions, olives, and boiled eggs
- Green beans cooked in olive oil with garlic and tomatoes
- Sautéed aubergines, courgettes, and peppers in tomato sauce
- Sliced melon and watermelon
Dinner Options
- Ezme dip of tomatoes, peppers, parsley
- Muhammara dip with walnuts and red pepper paste
- Antakya’s tray bake kebab with peppers and tomatoes
- Potato and bulgur patties served with pomegranate molasses and olive oil
- Smoked aubergine salad with yogurt and dried mint
- Kunefe – kadayifi
DAY 3 – Food menu
Breakfast Options
- Eggs with Turkish dried cured beef – pastirma (or your choice of egg preparation)
- Sliced tomatoes, cucumbers and peppers
- Cheese platter
- Assortment of olives
- Local jams, honey, and Turkish clotted cream, kaymak
- Muesli and cereals
- Waffle with fresh fruit and chocolate sauce
- Freshly baked bread rolls
- Fresh fruit juice
Lunch Options
- Tray bake filo pastry with cheese and spinach
- Grilled octopus salad with rocket
- Sliced tomatoes, cucumbers, and peppers – Shepherd’s Salad
- Pasta with shrimp, garlic and parsley
- Fruit platter
Dinner Options
- Stuffed aubergines with minced meat and vegetables – Karniyarik
- Pilaf with orzo
- Cucumber and yogurt dip – Cacik dip
- Gavurdagi Salad with tomatoes, walnuts and pomegranate molasses
- Semolina sponge cake in light syrup – Revani
- Fresh fruit platter
DAY 4 – Food menu
Breakfast Options
- Omelet with cheese and vegetables of your choice (e.g. with mushrooms, peppers, tomatoes)
- Yogurt with seasonal fruit and honey
- Sliced tomatoes, cucumbers and peppers
- Cheese platter and an assortment of olives
- Local jams, honey, and Turkish clotted cream, kaymak
- Muesli and cereals
- Freshly baked bread rolls
- Fresh fruit juice
Lunch Options
- Baked hummus with sautéed pastrami
- Grilled fish with onion, tomato and sumac piyaz salad
- Dried beans cooked in olive oil with garlic, onion, and carrots – Fasulye Piyazi
- Seasonal salad with cucumbers, tomatoes and grated carrots
- Fresh figs with clotted cream, kayma
Dinner Options
- Fish kebabs with peppers, lemon and bay leaves
- Spicy bulgur wheat salad with pomegranate molasses – Kisir
- Baked potato wedges with oregano and red pepper flakes
- Smoked aubergine salad with tomatoes, peppers and dried mint
- Baklava with walnuts and pistachios
- Fresh fruit platter
DAY 5 – Food menu
Breakfast Options
- Eggs with spinach and onions (or your choice of egg preparation)
- Yogurt with seasonal fruit and honey
- Sliced tomatoes, cucumbers and peppers
- Cheese platter
- Assortment of olives
- Local jams, honey, and Turkish clotted cream, kaymak
- Muesli and cereals
- Freshly baked bread rolls
- Fresh fruit juice
Lunch Options
- Meatball and vegetable casserole
- Purslane salad with garlic yogurt
- Stuffed peppers in olive oil with aromatic rice
- Greens cooked in olive oil with peppers and pine nuts
- Ice cream with fresh fruit
Dinner Options
- Stuffed aubergines with garlic, onion, and tomatoes – Imam Bayildi
- Yogurt and spices marinated baked chicken with vegetables
- Bulgur rice with courgettes, tomatoes and dried mint
- Seasonal lettuce salad with cucumbers, tomatoes, walnuts, and pomegranates
- Semolina cookies with almonds in syrup – Sekerpare
- Fresh fruit platter
DAY 6 – Food menu
Breakfast Options
- Poached egg on toasted bread with mashed avocado (or your choice of egg preparation)
- Sliced tomatoes, cucumbers and peppers
- Cheese platter and an assortment of olives
- Local jams, honey, and Turkish clotted cream, kaymak
- Muesli and cereals
- Freshly baked bread rolls
- Fresh fruit juice
Lunch Options
- Oval Turkish flatbreads with cheese and minced meat topping
- Watermelon and feta salad with fresh mint
- Artichokes cooked in olive oil with carrot and peas
- Baked mushrooms with cheese and garlic
- Chocolate pudding
Dinner Options
- Pistachio lamb kebabs over flatbreads
- Roasted peppers, aubergines, and courgettes in tomato sauce
- Broad beans puree with lemon, olive oil, dill, and garlic- Fava
- Sautéed carrots in garlic yogurt
- Baked apple slices with cinnamon, served with ice cream
- Fresh fruit platter
DAY 7 – Food menu
Breakfast Options
- Scrambled egg with cheese and parsley (or your choice of egg preparation)
- Grilled bread with cheese and tomato
- Sliced tomatoes, cucumbers and peppers
- Cheese platter and an assortment of olives
- Local jams, honey, and Turkish clotted cream, kaymak
- Muesli and cereals
- Freshly baked bread rolls
- Fresh fruit juice
Lunch Options
- Sautéed liver with red onion and tomato piyaz salad
- Stuffed vine leaves with aromatic rice
- Tray bake filo pastry with minced meat filling
- Shepherd salad of diced cucumber, pepper, and tomatoes
- Pasta with grilled vegetables and grated cheese
- Fresh fruit platter
Dinner Options
- Aubergines, lentils, and peppers cooked in olive oil with dried mint
- Caucasian chicken with walnut sauce
- Lamb chops with fresh mint sauce, served with potato wedges
- Rocket salad with cucumbers, tomatoes, and peppers
- Baklava in milky syrup with hazelnuts – Sutlu Nuriye
- Fresh fruit platter