Bodrum Blue Cruise

The blue cruise is not a marketing label; it is a tradition that began in Bodrum. Cevat Sakir Kabaagacli, the writer known as the Fisherman of Halicarnassus, was exiled here in 1925, fell for the place, and returned by choice to spend some twenty five years of his life. He would gather his friends on sponge divers' boats and sail out along the Gokova gulf. On those first voyages in the mid 1940s there was no galley and no cabin, just bread, cheese and books. When the writer Azra Erhat joined and described the experience in her book "Mavi Yolculuk" (Blue Voyage), the idea got its name and travelled the world from here.

Today's version is far more comfortable, with en-suite cabins, a chef cooking fresh Turkish food and a crew that handles everything. What has not changed is the coastline. Pine forests still run down to the water in Gokova, and many of the bays still have no road. If the only sound at anchor is the sea, you are in the right place.

Two classic directions open up from Bodrum. The best known is the Gulf of Gokova: a first swim at Orak Island, dinner on the jetty restaurants of Cokertme, snorkelling over the reefs of Yedi Adalar (the Seven Islands), then English Harbour, where British warships are said to have hidden under cut branches during the Second World War. At the far end waits Sedir Island with its ancient theatre and the famous Cleopatra Beach, whose rare oolitic sand is so protected that even laying a towel on it is forbidden.

The second direction runs south towards Hisaronu and the Datca peninsula: sunset over the twin harbours of ancient Knidos, a long swim stop at Palamutbuku, waterfront dinners in Selimiye, and Bozburun, where wooden gulets are still built today. At Orhaniye you can walk hundreds of metres across the sea on the knee-deep sandbar of Kizkumu, and Dirsekbuku has no road at all; the only way in is by boat.

Your dates and the length of your charter decide which route fits best, and longer itineraries can combine the two.

A three night mini cruise is the favourite short format: out of Bodrum and around the western half of the gulf, looping Orak, Cokertme and Yedi Adalar. It fits neatly onto a long weekend.

The full experience takes seven nights. The route then stretches to Sedir Island and English Harbour, calls at Kisebuku on the way back, where the ruins of a Byzantine monastery stand partly in the water, and ends with a final night at the Aquarium bay near Bodrum. The difference is not just the number of bays; it is the pace. Over seven nights, nobody hurries.

Four and five night programmes work too. We build the itinerary together, and the captain adjusts the order to the weather.

Milas-Bodrum Airport (BJV) is about 36 kilometres from town, roughly 30 to 50 minutes by car to the main marinas. A morning flight from most European cities puts you on deck the same afternoon. Weekly charters generally run Saturday to Saturday, with boarding in the afternoon and disembarkation after breakfast on the final morning.

A few practical notes our international guests ask about: tipping the crew is customary at around 5 to 10 percent of the charter fee, handed to the captain in cash at the end of the trip. Side trips to nearby Greek islands such as Kos are possible on some itineraries; they involve customs clearance out of and back into Turkey, which the agency and captain arrange, with extra port fees to budget for and a passport valid for at least six months. Tell us early if a Greek stop matters to you and we will plan around it.

For a private crewed gulet, weekly rates in the 2026 season start around 8,000 to 12,000 Euro for a standard boat, run 14,000 to 25,000 Euro in the luxury class, and pass 30,000 Euro for the largest, best equipped yachts. July and August sit at the top of the range; May, June, September and October cost noticeably less.

The rate typically includes the crew, fuel for four to five hours of cruising a day, Turkish harbour fees, insurance, linen and towels, and basic snorkelling gear. Food on a private charter is arranged either as a per person meal package or through a provisioning list planned with the chef. Drinks are charged separately on every boat, private marina berths and transfers are extra, and crew tips are at your discretion.

The table below shows current starting prices across the fleet. Send your dates and group size, and a written quote with exact figures arrives the same day.