Nimara Hanım

Two children under seven and I was anxious about all of it. The crew had it worked out before we did — shallow bays, early dinners, and on the third night the cook made pasta without anyone asking.

The food. I did not expect to be writing about the food, but the cook shopped the Datça market in front of us and we ate better on board than ashore all week.

Ten of us, a fortieth birthday, and a captain who understood on day one that we wanted Selimiye and Bozburun, not Marmaris nightlife. He rearranged the whole week around it.