Four in the morning. A small boat leaves Bozburun harbour. No sun yet. The fisherman goes to collect his overnight nets.
By eight he is back. What he caught by then is being prepared in your boat's galley by ten. On your table by noon.
The Ingredient Decides the Menu
Four chefs work across the Oxygen Yachting fleet. Each morning they check in by radio — which port today, what's at the market, what came in from the sea? From this, the suggested daily menu is built and sent to the bridge.
Guests can approve the menu, request substitutions, or start a conversation. The point is this: the chef never writes a menu the night before without knowing what is freshest that morning.
The Octopus Question
Octopus is special. Not every season, not every port. It is caught in specific coves of the Aegean, in specific seasons. The waters off Bozburun and Datça are where the finest specimens come from.
It is cooked on a rack — not grilled, but slow, in its own juices and olive oil. The process takes at least two hours. No rushing. The sea does not like to be hurried. Neither does the octopus.
The best dish is the one that needs no recipe.