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BELLA MARE | 2005

BODRUM SHIPYARDS

12 guests
6 cabins
6 bathrooms
7 crew
2005 built
125ft (38m)

BELLA MARE

BELLA MARE · Turkey

About BELLA MARE

Best for: groups of friends or families wanting a full gulet experience on the Turkish coast, with multi-generational groups a close second.

Built by Bodrum Shipyards in 2005, Bella Mare is a 38-metre traditional Turkish gulet carrying six double cabins for up to 12 guests, with a crew of seven looking after every detail. That crew-to-guest ratio is the standout: seven dedicated crew for 12 people means attentive, unhurried service throughout the day.

For groups who want to stay active on the water, the toy list delivers: a jet ski, two Seabobs, and a full suite of water sports kit. Bella Mare suits friends or families who want to explore the bays around Bodrum without lifting a finger, returning each evening to a proper vessel with comfortable double cabin accommodation and a crew ready to make it easy.

Specifications

12Guests

6Cabins

6Bathrooms

7Crew

125ftLength

2005Built

GeneratorBBQ

Water sports & toys

all water sports , jetski and 2 seabob on board

Accommodations

6 double cabin for 12 persons

Guest policy

PetsNo

Sample menu

A taste of the week aboard — every menu is tailored to your group before you sail.

Full board menu 350 euro pp/weekly

full board menu + soft drinks 100 euro pp/weekly

half board menu 300 euro pp/weekly

DELUXE MENU

Breakfast

Varities of cheese, olives, butter, honey, marmalade, eggs, salami, sausages, omelette, ‘Pogaca’ – savory pastry, tomatoes, cucumber, crêpe, muesli and corn flakes , nutella , fruit juices , fresh orange juice, tea and coffee

1st day

15:30 Check - in Dinner GRILLED GILTHEAD SEABREAM

Welcome Table FRIED-CALAMARI

Aperitifs and Champagne PAN FRIED SHRIMPS
PARBOILED POTATOES

GREEN SALAD
EGGPLANT SALAD WITH YOGHURT
GREEN BEANS IN OLIVE OIL

DESSERT: ‘REVANI’ -

SWEET SEMOLINA CAKE

2nd day

Lunch – SPAGHETTI BOLOGNESE Dinner – RUMP STEAK WITH

                FRIED EGGPLANT, MUSHROOM SAUCE
                ZUCCHINI & POTATOES WITH RICE WITH CARROTS
                TOMATO SAUCE LETTUCE

TUNA SALAD ZUCCHINI IN OLIVE OIL

POTATOE SALAD ‘SAKSUKA’ – EGGPLANT DISH

GRILLED RED PEPPERS ‘HAYDARI’ – TURKISH YOGHURT

DESSERT: ICE CREAM DESSERT: FRIED BANANA

3rd day

Lunch – ‘KARNIYARIK’ – EGGPLANT FILLED WITH Dinner – GRILLED SEABASS
TOMATOES, MINCED MEAT & GARLIC GRILLED SQUID

‘PERDE PILAVI’ – RICE FILLED WITH SHRIMP SALAD

CHICKEN IN CAKE PAN GREEN SALAD
SALAD WTH MAYONNAISE ‘BARBUNYA PILAKI’ –

TÜRK. TZATZIKI RED BEANS IN OLIVE OIL

                CELERY SALAD                                                                        EGGPLANT SALAD
               BOILED VEGETABLES DESSERT:
                FRUITS ‘BACKED HELVA’ – SWEET,

PREPARED IN VARITIES

WITH SESAME OIL

4th day

Lunch – MIXED PIZZA                                            Dinner – GRILLED MEATBALLS
               POMMES FRITES                                                       RICE WITH TOMATOES
               TURKISH ‘BÖREK’ -                                                   SHEPERD SALAD

FLAKY PASTRY WITH CHEESE HUMUS

MARINATED CUCUMBER ‘ACILI EZME’ – SPICY PATE

ROCKET SALAD WITH PAPRIKA, ONIONS AND

               ‘MÜCVER’ - ROASTED                                               TOMATOES
               ZUCCHINI WITH DILL                                                       FILLED TOMATOES
               DESSERT: PUDDING                                                         DESSERT: ‘SEKERPARE’-

TURKISH SWEET

5th day

Lunch – BACKED CHICKEN                                            Dinner – MIXED GRILL PAN
               ROAST POTATOES                                                           ‘MEYHANE PILAVI’ – BULGUR WITH
               GRATED PASTA                                                                TOMATOES & PAPRIKA

VEGETABLE PAN ‘ARNAVUT CIGERI’ - ALBANIAN

MIXED SALAD LIVER

MEDITERRANEAN SALAD ‘HAYDARI’ – SPREAD MADE WITH
VEGETABLE-PURSLANE WITH YOGHURT JOGHURT, CURD CHEESE &

FRUITS GARLIC

‘PIYAZ’ – COLD DISH MADE WITH
DRIED BEANS

DESSERT: RICE PUDDING

6th day

Lunch – ‘KADINBUDU KÖFTE’ – Dinner – FISH IN A SALT-CRUST
TURKISH MEATBALL FRIED CALAMARI

BACKED PASTA FRIED SHRIMPS
TOMATO SALAD BOILED POTATOES

RUSSIAN SALAD FILLED PAPRIKA WITH
CARROT SALAD OLIVE OIL

DESSERT: ‘MUHALLEBI’ - GREEN SALAD

TRADITIONAL TURKISH PUDDING LENTIL SALAD
WITH MILK DESSERT: CHOCOLATE CAKE

7th day

Lunch – ‘HASANPASA’ MEATBALLS Dinner – ‘COBAN KAVURMA’ –

FLAKY PASTRY PAN TRADITIONAL TURKISH LAMB

                BLACK-EYED PEA                                                   RICE
                BOILED VEGETABLE                                                     BEETROOT WITH YOGHURT
                BROCCOLI SALAD                                                 ‘FASULYE PILAKI’ -

SHEPERD SALAD WHITE BEANS SALAD

                GRILLED RED PAPRIKA                                          FRUITS
                EGGPLANT WITH YOGHURT
                ZUCCHINI

DESSERT: ICE Cream

Gallery

Details

Dive programme

Scuba onboardYacht offers Rendezvous Diving only

Certification-

CompressorNot Onboard

Tanks0

Regulators0

Wetsuits0

Weights0

Dive crew12

Night dives0

Dive lights0

Green initiatives

No
Yes
solar panels

General rates

High season rate - per week

Low season rate - per week

+ VAT (approx. 20%)

Rate notes

provisioning is extra

Estimate your charter

Choose your dates for an indicative all-in price (charter fee + VAT + APA).

Dates:Select below

May 2027

Number of Guests:12 guests

Low season rate: €28,000 per week

+VAT (approx. 20%)

High season rate: €49,000 per week

+VAT (approx. 20%)

Personal advice Vetted crew Replies within the hour

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Good to know

We want to make sure you are well prepared and informed for your trip. Here are a few things you might want to know before you set off.

An APA (Advanced Provisioning Allowance) is an amount paid to the yacht before your charter. It's a fund to cover expenses such as food & drink eaten on board, fuel and mooring fees. At the end of your charter, you’ll receive a detailed document showing how the APA was spent, and any remaining balance will be refunded to you. if in doubt about what is included, ask your HELM broker.

The Captain will let you know if you're about to overspend and discuss your next steps, which will generally be a bank transfer to top up the funds.

We recommend 10-15% of your charter fee, which will be split evenly among the crew (it's a nice touch to bring a blank envelope or a thank you card in advance).

We'll share your Captain's details with you a few weeks before your charter. We can set up a group chat with your group and the captain to discuss plans before you go.