What could be better?
Last Friday, in a small bay 10 minutes from the Amanruya, 20 minutes from busy Bodrum, on the water’s edge, sky blue, breeze blowing, blue and white, fishermen bringing today’s catch to our table, grilled sea bass, olive oil, tomato salad and a crisp Gallipoli Chardonnay – Sarafin 2020. A cold local EFES beer to start, with local, freshly made Turkish bread.
Pure and simple.
We met an Aussie Food writer for Gourmet magazine at Amanruya that evening, and recommended Gonca Balik to her – it’s a place for locals and is Secretly Famous (locally!). Hope we haven’t blown it’s cover!!
KR
