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What could bebetter?

 

Last Friday, ina small bay 10 minutes from the Amanruya, 20 minutes from busy Bodrum, on thewater’s edge, sky blue, breeze blowing, blue and white, fishermen bringingtoday’s catch to our table, grilled sea bass, olive oil, tomato salad and acrisp Gallipoli Chardonnay – Sarafin 2020. A cold local EFES beer to start, with local, freshly made Turkish bread.

 

Pure andsimple.

 

We met anAussie Food writer for Gourmet magazine at Amanruya that evening, andrecommended Gonca Balik to her – it’s a place for locals and is Secretly Famous(locally!).  Hope we haven’t blown it’scover!!