Recipes, legends and everything happening on the deck of Mr. Baba.
Born around 1650 in Karvuna, kidnapped by pirates, he became the youngest admiral in the Turkish fleet and later the Lion of the Black Sea. The true and rather incredible story behind the name of our ship.
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28 of the 71 dishes on our menu contain no meat or fish, and three vegetarian mains cost under 11 €. Which they are, which work for a vegan guest, and what to ask when ordering.
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Format, budget per person and guests with special requirements, in that order. Three examples at our real prices for a table of 12, plus allergies, children and lead times.
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Bonito is in season from September to November. How to cook it without drying it out, how to cure it safely, how to fry horse mackerel, and why the Black Sea has almost no tuna.
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46 of the 71 dishes on our menu carry no allergen 1 marking. Which sections are safest with coeliac disease, what the law requires on allergens, and what to ask before you order.
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A room or a whole deck for your guests only, a menu built for the occasion and dedicated service. Which rooms can be booked, what it costs and how early to ask.
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Whole fresh fish from the morning landing, announced out loud and charged per 100 grams. Why it is never printed, who chooses it, what turbot costs and what to ask.
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A kids' menu of three dishes at 7.99 €, a play corner by the Main Deck, high chairs on request and free parking. Plus what to order for a child who will not eat fish.
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Rapana, bonito, turbot, horse mackerel, mussels and squid: the six Black Sea delicacies, when they peak and what they cost on a real menu.
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Five steps, under a minute per glass, no vocabulary and no training needed. Serving temperatures by type, what to look for, and the five mistakes that repeat.
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A crescent means done, a tight O means overcooked. Timings for the four methods, which type suits which dish, and the three mistakes that ruin a fresh catch.
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Fresh enough not to bury the fish, full enough for prawns and mussels. Which rosé style suits which dish, the right temperature, and the myths worth dropping.
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The highest point of the ship, with an open view in every direction. When the bridge is at its best, which occasions it carries, and why the seats are limited.
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An open deck above the water, not beside it. When the terrace is at its best, which occasions the view carries by itself, and how to ask for a table on the deck.
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Three questions narrow five halls to one: headcount, open or enclosed, and how much privacy. Real capacities from 12 to 120, and which occasion fits where.
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Four steps from enquiry to a cleared table. Space per guest, three service formats compared, what survives an August garden, and the logistics hosts forget.
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Secure the date first, build the menu second. Lead times for a summer wedding in Varna, how the tasting removes the doubts, and what the one offer covers.
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A company event runs to a schedule, so the menu is planned around the timing. Formats by headcount, why service timing decides the evening, and when to book.
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Menu, delivery, set-up, service and clearing up in one offer. What is included, where we work, how it goes from enquiry to a finished table, and when to book.
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Horse mackerel, bonito, squid and rapana, tomatoes and courgettes off the hot plate. What is at its peak in August, and how to order the season instead of the catalogue.
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Three creatures, three flavours, three methods. How to tell them apart and the one rule that decides whether the flesh comes out tender or rubbery.
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Sprat and garfish in spring, horse mackerel and red mullet in summer, bonito and bluefish in autumn. The calendar that decides whether a fish is worth ordering.
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Clear eyes, deep red gills and a smell of the sea rather than ammonia. The three checks that take seconds, plus what to do when there is only a fillet in front of you.
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It is not the colour of the fish that decides, it is the sauce and the cooking. A table by dish, the limits of white, and the only cases where red really works.
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