Cuisine and Culture Cruise: Bodrum to Fethiye - Jon Baines Tours

Cuisine and Culture Cruise: Bodrum to Fethiye

11 - 19 Sep 2020
  • Cultural Tours

About the tour

The spectacular Turquoise Coast, or Turkish Riviera, has been attracting visitors for thousands of years. Vivid blue waters and spectacular coastlines combine with ancient heritage and delicious local cuisine for an irresistible offering.

Take a culinary cruise along Turkey’s beautiful Turquoise Coast on a stylish gulet. Food experiences include local restaurants ranging from traditional BBQ to a seafood dinner with the freshest local fish; visits to local farmers, cheesemakers and wine tastings. Travel along the ancients crossroads between Asia and Europe, where Romans, Arabs, Venetians and others brought spices and foods from all over the world.

Along the way enjoy a range of lazy indulgences in the most spectacular of settings with John Lethlean, a restaurant critic, and Kate Parry, a cordon bleu chef. Watch the sun sink into turquoise seas with ancient temples as backdrop and sample the delicious consequences of centuries of cultural mingling and trade.

There is also the option to join the pre cruise extension to Istanbul that will show you the many depths of Turkish cuisine and how it has changed over the centuries. With specialist local guides explore the beautiful city of Istanbul through its history and its food.

The cruise starts in Bodrum, a coastal town dominated by a Crusader castle and home to the ruins of the Mausoleum of Hallicarnassus, one of the ancient seven wonders of the world. From here you will cruise along the coast, south stopping at secluded bays, seaside towns like Marmaris and finishing in beautiful Fethiye. Along the way visit local food producers, eco farms and vineyards as well as farmers markets and harbourside restaurants, taking in the varied Turkish cuisine.

Your tour leader

Picture of JBT tour leader, John and Kate Lethlean

John and Kate Lethlean

John Lethlean is a food writer, journalist and restaurant critic with The Australian. Prior to News Ltd he plied his trade for Fairfax Media at The Age and as a Melbourne-based editor for Australian Gourmet Traveller. “Food is obviously something that’s very important to me, more as a conduit to joy and happiness than an intellectual pursuit,” says John, a Victorian now based in the foodie haven of Dunsborough/Margaret River. “I love travelling - who doesn’t? - but I travel to eat. To me there is little more exciting than listening to a society, a culture, through its food, both traditional and contemporary.”

Kate Lethlean is a Cordon Bleu (Paris) trained cook who has lived a culinary life in Europe travelling, cooking and writing for 20 years. She has contributed to numerous leading publications and cookery books and worked on the Formula One and Moto GP circuits, for the British Royal Family, and Skibo Castle. She also spent five years in the UK as senior teacher and demonstrator at the prestigious Leith’s School of Food and Wine, London. These days she is a cookery book publicist and rare-breed chicken fancier and assists John with research and vital eating support.

Need more information?

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Itinerary at a glance

Istanbul Pre Cruise extension: 8 - 10 September 2020

  • 8 Sept (Tues) Istanbul: Arrive Istanbul and check in to 10 Karakoy Hotel. Dinner at Aheste OR Neolokal
  • 9 Sept (Wed) Istanbul: Meet your guide and visitTopkapi Palace, including the palace kitchens and kitchen gardens. After lunch at a local restaurant continue to the Grand Bazaar and at leisure to explore. Late afternoon enjoy a wine tasting of Turkish wines with cheese on the roof terrace of the 10 Karakoy Hotel. Kebab grill dinner at Zubeyir Ocakbasi
  • 10 Sept (Thurs) Istanbul: Visit the Spice Bazaar and a baklava* shop for a tasting. Take a ferry across the Bosphorus to the Asian side of Istanbul. Enjoy lunch at Ciya, followed by local ice cream for dessert. Visit speciality shops in the Kadikoy area before exploring the market. Private cruise on the Bosphorus with lovely views of the city

Bodrum to Fethiye Cuisine Cruise: 11 - 19 September 2020

  • 11 Sept (Fri) Bodrum; Arrive Bodrum and check into the Sarpedor Hotel. Welcome dinner with group on Bodrum at Cipa Balık in Yalıkavak
  • 12 Sept (Sat) Bodrum/ Black Islands: Visit the Bodrum farmer’s market with your guide and explore the local produce. Lunch at the market. Board the gulet and set sail and stop at Black Island, where there will be time for a swim before dinner. Dinner on board. Dock overnight at Ada Bogazi
  • 13 Sept (Sun) Ada Bogazi/ Palamutbuku: Visit the ancient city of Knidos, which is still under excavation. Drive into the countryside to Knidia Eco Farm. See their local produce. Lunch at the Knidos Farm Restaurant. Continue along the coast and re-join the gulet in Palamutbuku. Dinner at Liman restaurant in Palamutbuku
  • 14 Sept (Mon) Palamutbuku Bay/ Datca: Sail along the coast to the ancient city of Datca. Set out to visit the ancient town before heading to explore the area’s produce and food culture. Stop at a honey farm and taste the local honey before continuing to an almond farm and trying the renowned local almonds. Lunch at Rumeli Meatballs. Continue to Datca Vineyard and winery to taste the local wines. Dinner on the gulet
  • 15 Sept (Tues) Datca/ Bozukalle: Today sail along the coast stopping alone the way to swim in beautiful bays and turquoise waters. Turkish meze cookery class on board the gulet. Dinner on board the gulet
  • 16 Sept (Wed) Marmaris: Arrive into Marmaris and take a walking tour through this pretty town. Visit the medieval castle. The afternoon is free to explore this seaside town or relax in a harbourside cafe. Dinner at Yelken
  • 17 Sept (Thurs) Marmaris/ Dalyan: Cruise down the Dalyan Delta, past the eerie Lycian rock tombs. Lunch in Dalyan. Experience the natural mud baths of Turkey, where you can cover yourself head to toe in the natural sulphur mud baths and enjoy this therapeutic beauty treatment. Return to the gulet for dinner
  • 18 Sept (Fri) Ekincik / Fethiye: Visit Cleopatra’s Baths, where you can swim through the ruins of this ancient hammam. Visit Taka National Park. Trout lunch at a local restaurant followed by a refreshing dip in the Sakilkent Gorge. Farewell dinner at Himli
  • 19 Sept (Sat) Fethiye: Turkmen breakfast. Disembark the gulet

Tour cost

USD $4,452 per person sharing (excluding international flights and transfers)

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