A private boat owners\’ cooperative named TurYol operates frequent Bosphorus cruises in Istanbul, starting from the Eminönü ferry docks on the west side of the Galata Bridge at the mouth of the Golden Horn.
TurYol boats depart more frequently than traditional Bosphorus Tour ferries. The 1.5-hour TurYol tour costs YTL5, and brings you right back to the Galata Bridge. (The traditional ferry makes several dock stops along its route, and takes 6 hours for the round-trip voyage.
Here is the normal TurYol schedule of summer departures (subject to change!)
TurYol\’s boats are more modern than the traditional ferries, and TurYol captains say “We stay close to the shore so you can see things better.”
Some people prefer the traditional ferries because of their history. I like both types of boats.
To take a TurYol cruise, go to Eminönü, make your way to the west (inland) side of the Galata Bridge on the south shore of the Golden Horn, and look for the cluster of TurYol boats, as well as the signs shown in the photos on the right side of this page. More…
Eminönü Iskelesi means “Eminönü Dock.”
Bogaz ve Adalar means Bosphorus & Islands.”
MEANWHILE IN ISTANBUL:
http://www.timeoutistanbul.com/english/5077/provincial_foods_in_istanbul Nicola Prentis goes on a tour of Turkey’s regional foods without leaving Istanbul. In a country as vast as Turkey, with as long a history and, nowadays, seven borders, it is no wonder that the different regions have developed such distinct yet overlapping cuisines. Cuisines are shaped by what each area produces, which is a result of the geographical influence on agriculture and what is easily available. For example, harsh mountainous conditions in the Black Sea make raising livestock difficult so local dishes feature predominantly fish. Spices and dried fruits abound in South Eastern Anatolia cooking as it borders Arab countries and the Ottoman Sultans controlled the Spice Routes, while further North flavours are le...Read more