Luxus-Segelyacht AYBALAM

YACHTINFORMATIONEN

Luxus-Segelyacht AYBALAM, Baujahr 2014, liegt vor Anker in Greece, Turkey. Sie verfügt über 3 Kabinen und bietet Platz für 6 Personen.

Location Details: bodrum marina ; crewed sailing boat.

Accommodation: 3 cabin for 6 persons

meals and drinks , water sports

meals 35 euro pp/day ( 6 persons basis )

transitlog 100 euro

final cleaning 150 euro

greek harbour taxes 1.000 euro

captain and hostess on board for Turkish waters. 2 crew included price.

YACHTSPEZIFIKATIONEN

Home port bodrum

W Base Port bodrum

Prefered Pickup bodrum

Other Pickup bodrum

Chartertypen Luxus-Segelyacht

Flag Turkish

Yachtmarke Jeanneau

Yachtname AYBALAM

Baujahr 2014

Länge 16.00 m

Breite 14 m

Tiefgang 7 m

Reisegeschwindigkeit 10 knot

Kabinen 3

Queens(s) 1

Showers 3

Wash Basins 3

Kojen 6

Wassertank 450 lt

EXTRAS

Wechselrichter: yes

Beiboot: 4

Dinghy Pax: 6

Dinghy HP: 10

Helipad: No

Jacuzzi: No

Stabilizers: No

Elevators: No

Klimaanlage: None

AC Night: No

Internet: Onboard WIFI

Salon Stereo: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Yes

Gay Charters: Yes

Nude Charters: Yes

Guest Smoke: yes

Guest Pet: No

Children Allowed: Yes

Min Child Age: 12

Adult Water Skis: No

Kids Water Skis: No

Jet Skis: No

Wave Run: No

Knee Board: No

Wind Surf: No

Gear Snorkel: Yes

Tube: No

Scurfer: No

Wake Board: No

1 Man Kayak: No

2 Man Kayak: No

Fishing Gear: Yes

Float Mats: Yes

Swim Platform: yes

Scuba Onboard: Yacht offers Rendezvous Diving only

Games Beach: Yes

Underwater Cam: No

Underwater Video: No

Compressor: Not Onboard

CREW-INFORMATIONEN

mehmet

Kapitän

Geboren in: 1950
Nation: tr
Segeljahren: 15
Jahre im Charter: 35
Gesprochene Sprachen: turkish , english , german

gokhan

Geboren in: 1985
Nation: tr
Segeljahren: 5
Jahre im Charter: 10

Crew Profiles:

Captain Mehmet ARAS 65

Has 35 years experience as a captain, 15 years with the of M/S Musti , and 18 years as captain of the M/S EFEM.

He is married and has two children. A very knowledgeable and professional captain, but also has a good sense of humor. Speaks Turkish , English and German

Chef & Steward : Gokhan MERT 30,

15 years experience with the charter boats , He is cook and professional steward always at your service.
as also been with the M/S EFEM for 5 years steward & seaman,. Always quick with a smile and very helpful. Speaks Turkish and English.

MENÜINFORMATIONEN

weekly MENU

Breakfast

Varities of cheese, olives, butter, honey, marmalade, eggs, salami, sausages, ‘Sucuk’ - Turkish faggot, omelette, ‘Pogaca’ – savory pastry, tomatoes, cucumber, crêpe, orange juice, tea and coffee

1st day

Lunch – GRILLED CHICKEN Dinner – GRILLED GILTHEAD SEABREAM

‘SEHRIYELI PILAV’ - FRIED-CALAMARI

RICE WITH VERMICELLI PAN FRIED SHRIMPS
MIXED SALAD PARBOILED POTATOES

               BROCCOLI SALAD                                                                          GREEN SALAD
             PUSLEY WITH YOGHURT                                                  EGGPLANT SALAD WITH YOGHURT
              TURKISH ‘BÖREK’ -                                                             GREEN BEANS IN OLIVE OIL

FLAKY PASTRY WITH CHEESE DESSERT: ‘REVANI’ -

FRUITS SWEET SEMOLINA CAKE

2nd day

Lunch – SPAGHETTI BOLOGNESE Dinner – RUMP STEAK WITH

                FRIED EGGPLANT,                                               MUSHROOM SAUCE
                ZUCCHINI & POTATOES WITH                            RICE WITH CARROTS
                TOMATO SAUCE                                                 LETTUCE

TUNA SALAD ZUCCHINI IN OLIVE OIL

POTATOE SALAD ‘SAKSUKA’ – EGGPLANT DISH

GRILLED RED PEPPERS ‘HAYDARI’ – TURKISH YOGHURT

DESSERT: ICE CREAM DESSERT: FRIED BANANA

3rd day

Lunch – ‘KARNIYARIK’ – EGGPLANT FILLED WITH Dinner – GRILLED SEABASS
TOMATOES, MINCED MEAT & GARLIC GRILLED SQUID

‘PERDE PILAVI’ – RICE FILLED WITH SHRIMP SALAD

CHICKEN IN CAKE PAN GREEN SALAD
SALAD WTH MAYONNAISE ‘BARBUNYA PILAKI’ –

TÜRK. TZATZIKI RED BEANS IN OLIVE OIL

                CELERY SALAD                                                                        EGGPLANT SALAD
               BOILED VEGETABLES                                                     DESSERT:
                FRUITS                                                                     ‘BACKED HELVA’ – SWEET,

PREPARED IN VARITIES

WITH SESAME OIL

4th day

Lunch – MIXED PIZZA                                            Dinner – GRILLED MEATBALLS
               POMMES FRITES                                                       RICE WITH TOMATOES
               TURKISH ‘BÖREK’ -                                                   SHEPERD SALAD

FLAKY PASTRY WITH CHEESE HUMUS

MARINATED CUCUMBER ‘ACILI EZME’ – SPICY PATE

ROCKET SALAD WITH PAPRIKA, ONIONS AND

               ‘MÜCVER’ - ROASTED                                               TOMATOES
               ZUCCHINI WITH DILL                                                       FILLED TOMATOES
               DESSERT: PUDDING                                                         DESSERT: ‘SEKERPARE’-

TURKISH SWEET

5th day

Lunch – BACKED CHICKEN                                            Dinner – MIXED GRILL PAN
               ROAST POTATOES                                                           ‘MEYHANE PILAVI’ – BULGUR WITH
               GRATED PASTA                                                                TOMATOES & PAPRIKA

VEGETABLE PAN ‘ARNAVUT CIGERI’ - ALBANIAN

MIXED SALAD LIVER

MEDITERRANEAN SALAD ‘HAYDARI’ – SPREAD MADE WITH
VEGETABLE-PURSLANE WITH YOGHURT JOGHURT, CURD CHEESE &

FRUITS GARLIC

‘PIYAZ’ – COLD DISH MADE WITH
DRIED BEANS

DESSERT: RICE PUDDING

6th day

Lunch – ‘KADINBUDU KÖFTE’ – Dinner – FISH IN A SALT-CRUST
TURKISH MEATBALL FRIED CALAMARI

BACKED PASTA FRIED SHRIMPS
TOMATO SALAD BOILED POTATOES

RUSSIAN SALAD FILLED PAPRIKA WITH
CARROT SALAD OLIVE OIL

DESSERT: ‘MUHALLEBI’ - GREEN SALAD

TRADITIONAL TURKISH PUDDING LENTIL SALAD
WITH MILK DESSERT: CHOCOLATE CAKE

7th day

Lunch – ‘HASANPASA’ MEATBALLS Dinner – ‘COBAN KAVURMA’ –

FLAKY PASTRY PAN TRADITIONAL TURKISH LAMB

                BLACK-EYED PEA                                                   RICE
                BOILED VEGETABLE                                                     BEETROOT WITH YOGHURT
                BROCCOLI SALAD                                                 ‘FASULYE PILAKI’ -

SHEPERD SALAD WHITE BEANS SALAD

                GRILLED RED PAPRIKA                                          FRUITS
                EGGPLANT WITH YOGHURT
                ZUCCHINI

DESSERT: ICE