TABLE TALK


TEPECIK DÖNER When in Rome… It would be a crime not to have a doner. Across from the Tepecik Cami Marina mosque, this favourite hole-in-the-wall does tasty kebaps on homemade bread, with a mass of sides and toppings. Traditional and perfect to round a night off in the buzzing city of Bodrum. It’s actually busy all day with a great mix of patrons who certainly know what they’re doing. No:94, Neyzen Tevfik Cd., 48440 Tel: +90 252 316 91 35 | €


MAÇAKIZI Situated in one the area's most beautiful boutique hotels, Maçakızı. Open in the evenings, it’s just superb, romantic, upscale and perfect for impressing that special person or indeed a client. Arrive early and definitely try a cocktail at the bar or even stay late and top the evening off in the glorious surroundings. Bağarası, Narçiçeği Sokak, 48400 Göltürkbükü Tel: +90 252 311 2400 | €€€€


HOCA’NIN YERI If you’re not a complete fish lover, or indeed just fancy something a little more traditional then head for the best manti in town. They’re small handmade dough pouches filled with ground meat, spices with garlic, tomatoes and your toppings. Or a little more indulgent are the çiğ börek - fried puffy dough filled parcels with cheese or meat. Situated right on the water, perfectly prepared and buzzing with locals this is a great traditional alternative. Yalı Mevki Atatürk Cad. No:77, Göltürkbükü Tel: +90 252 377 5907 | €€€


SPANAKOPITA


Traditional savoury pastry filled with spinach, feta cheese, onions and egg wrapped in filo pastry


BARBAROSSA CHEF GÖKHAN KEKEÇ


SQUID SPAGHETTI, 'MUĞLA' REGION BLUE CRAB & FRESHWATER CRAYFISH RAGOUT


INGREDIENTS


Home made squid spaghetti 75g Tomato sauce 100g Garlic purée 8g Black pepper 5g Sea salt 5g Cream 50ml White wine 50ml Samphire 40g


Black Calamata 20g Cray fish meat 250g Blue Crab fish meat 500g Middle size shrimps 60g Butter 50g Micro greens 10g Homemade sundried tomato powder 5g


FOR RAGOUT SAUCE (Crab & Crayfish Bisque)


Olive Oil 20ml Carrot 50g Parsley 10g Onion 80g Tomato paste 10g


METHOD


• For the bisque, pour the olive oil in the pan, adding all the vegetables and sauté until they turn brown. Then, add tomato paste, shells and ice together. Boil for 45 minutes and strain well.


• Add the butter to pan, sauté the garlic and add the white wine. Reduce the white wine and then add tomato sauce, bisque, calamata, samphire and all meats.


• Cook pasta in salted water and finally add sauce.


• Decorate with micro greens, tomato powder and Extra Virgin Olive Oil.


Tomato 10g Cray fish shell Blue Crab shell Crushed ice 500g


ONBOARD | SUMMER 2018 | 111


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