Gümüşlük

Gümüşlük, is a hidden gem on the Bodrum peninsula. It means silver and the connection can easily be seen as the sun or moon paints the water lapping at your doorstep. It was a beach holiday, like I used to have in Margate, or Shelley Beach in South Africa with nothing to do but swim in the sea and eat amazing seafood brought in fresh and put on display every day. The pictures are my culinary guide to how I experienced this part of Turkey.

Turkish Breakfast

This is known as Turkish breakfast that is available at most of the little restaurants. Some even have English breakfast so you can be reminded of the difference. For example, the Turkish breakfast has a Mediterranean flavour with tomatoes and cucumber side dishes, olive oil and soft white cheese. We enjoyed the Turkish breakfast at a place near the newer beach of Gümüşlük. Again in true Turkish styles, the food kept coming in layers. Be first thought it was just cheese, jam and bread. But then came the eggs and salads which ended as quite a way to start the day! A brunch instead of just a breakfast.

Dinner at Mimoza

Mimoza is said to be the best place to go, even by the locals. The setting is absolutely beautiful, with white, ornamented calabashes hang as decoration over white tables and chairs. The fish is displayed over ice free for you to chose from. Their is no menu. Rather you are simply just served. The Meze's come on a tray for you to chose which ones you want. Then for the main meal you are advised what fish other people in the restaurant are ordering if you wish to share portions. Or you walk to the ice display and pick your fish. Finally the dessert is fruit and almond liquor brought on a beautiful flower tray. It was a wonderful meal. But when the price comes, I guess you put your head in your hands, as we saw other people do to.

Meze's at Mimoza

Little wet towels is given after your meal to clean your hands with. There is a special way to warm these towels we are told and not just simply put in the microwave.

The fish served at Mimoza was the head part, and looked very real. You knew what you were eating. A very paleo principle, in that what you ate, looks like it, through and through.

There were only a few small grocery stores where one could get fruits and water.

In very strong contrast to Mimoza was
Soğan Sarmısak, meaning onions and garlic. This was a more quaint, home-style cooking, as if you stopped into someone's house for dinner. The setting is cute, with little tables on the beach sand, and the water almost touching your feet. The menu are hand made pages on coloured paper, cut and torn, filed in a ring binder. Its all quite sweet. We met the owner and it was lovely to speak with her and see the love she has for this business. She cooks from her home, and serves to the tables out front. I think it was her mother helping as the cashier. Her biggest pride was the olive oil she used, extra-virgin Turkish Olive Oil and no commercial short-cuts.

My own put together dessert plate from the goodies bought at the Bodrum bazaar. Lokum made from rosewater, walnuts and dried figs.

Here was the ice-cream stand, but this ice-cream is not same gelato we know. Its a halva like gooeyness called Dondurma. Broke my spoon again trying to eat it.