A short daytrip from Bodrum is to Gumusluk complete with a few little walks, nice views and waterside restaurants.
The seafood is freshly laid out for choose from. The sunset is lovely.
These guys were surprised to find me seeking them out specifically for their sebzeli doner, a type cooked with vegetables.
A local Izmir specialty is sogus kebab made from sheep brains, tongue and cheek.
For our one evening in Portree, after scouring lots and lots of menus and searching for somewhere on Skye that is actually open in January, I settled upon Dulse & Brose. The menu had some local ingredients that I was looking forward to. Unfortunately they had other ideas, telling us at 7.15pm that they had closed their kitchen for the night.
And so the only place open and willing to serve was Cuchullin. Not a problem, it was warm and friendly and served by 2 lovely local lasses and their smiles.
- Steamed mussels (shallots, garlic, white wine broth) £13.5 for large - mild flavour;
- Battered haddock with Rooster chips £13.5 - very good fish although the batter was a bit soft. The Rooster chips (whatever they are) were outstanding skin on versions. The best I had in all the Scotland meals;
- 8oz sirloin steak (tomato, portobello mushroom, rooster chips, pepper sauce) £21 - after driving around and seeing local cattle I thought it was worth trying steak. One lass could tell me it was local (Scotland) but not if it was local (Skye). Hmmm. The meat was cooked to a nice rare for me as requested and although it wasn't very tender, the flavour was excellent with assumably just a bit of salt and pepper.
It was a good meal in cosy surroundings in a place that was willing to serve the winter visitors. Thank you.