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Best Lunches from TYBA 2025: A Taste of Luxury
The Best Lunches from TYBA 2025 highlighted the 2025 TYBA Charter Show in Göcek, Turkey. The event once again showcased some of the finest luxury yachts available for charter in the Eastern Mediterranean. While the gleaming decks, stylish interiors, and premium service are always highlights, one of the most unforgettable parts of the experience was the cuisine.
For Chris and Karin Patrick from CKIM Group, this year’s show was a feast—literally—for the senses. From casual lunches to elegant dinners, they enjoyed a range of exceptional meals prepared by world-class chefs aboard several stunning yachts. Here’s a taste of the best onboard lunches (and more) that made the 2025 TYBA Show truly delicious.
Onboard Dining Highlights with Chris and Karin Patrick of CKIM Group
- M/Y Queen Mare
- M/S De Love
- M/Y Ariela
- M/Y Beyefendi H
- M/S Surreya
Queen Mare – An Elegant Dinner to Remember
Chris and Karin Patrick enjoyed an unforgettable dinner onboard Queen Mare. The superyacht showcases its opulence and delivers a five-star culinary experience. Their evening unfolded with serene turquoise waters and also golden-hued skies.
As part of the Best Lunches from TYBA 2025 culinary highlights, the chef curated a visually stunning, Mediterranean-inspired spread. A beautifully arranged breakfast and appetizer table featured juicy watermelon, ripe strawberries, tangy kiwi, cherries, pineapple, plums, and also Turkish green plums.
This is paired with assorted nuts, cheeses, cold cuts, cookies, and also dips. Moreover, set on the teak deck, the chef’s creation exuded the charm of a high-end Turkish meze, enhanced by the warmth of the wood and also the sea breeze.
“From sunrise to sunset, Queen Mare delivered not only gourmet flavors but also a sensory journey,” Karin said. “It truly captures the elegance of chartering a top-tier yacht in Turkey.”
M/S DE LOVE – A Lunch Worth Savoring
Chris enjoyed a refined lunch onboard M/S DE LOVE, where the chef delivered an artfully presented dining experience. Each dish was thoughtfully plated, showcasing fresh, vibrant ingredients that delighted the palate. The elegant presentation complemented the flavors, creating a perfect balance of comfort and also sophistication.
“Every course had personality,” Chris noted. “There’s a quiet confidence in this chef’s food—you can feel the passion in every detail.”
Dessert was an indulgent chocolate mousse served in a glass dish, topped with mixed berries and a rich berry sauce. Moreover, it is paired with a chilled glass of rosé dessert wine. The attention to detail and also the chef’s creativity placed DE LOVE firmly among the show’s standout yachts.
ARIELA – A Five-Star Lunchtime Experience
Chris Patrick enjoyed a remarkable lunch onboard ARIELA, where the chef’s skill and creativity were on full display in a celebration of modern Mediterranean cuisine.
“You expect good food on a luxury yacht,” Chris said, “but this was exceptional. Ariela delivered flavors I’ll be thinking about long after this show.”
A standout dish featured what appeared to be a base of beef tartare, beetroot, or finely chopped salad, topped with stuffed or fried zucchini blossoms. The plate was garnished with pomegranate seeds, fresh herbs, and also a drizzle of balsamic glaze. A crispy element added texture and contrast, elevating the dish to a true fine-dining experience.
The meal was paired with a bottle of HUS Emir, a 2024 vintage dry white wine made from Turkey’s native Emir grape. Light, crisp, and also aromatic, it was the perfect complement to a meal that balanced tradition and innovation.
BEYEFENDİ H – A Fresh and Flavorful Mediterranean Lunch
Chris’s lunch onboard Beyefendi H showcased a beautifully balanced menu rooted in Mediterranean tradition. The chef presented a Falafel Plate featuring crispy falafel, creamy hummus, and also roasted potatoes.
Moreover, freshly chopped vegetables and a generous handful of salad greens and herbs complemented it. The plating was vibrant and wholesome, offering bold flavors and a nourishing experience.
“This was Mediterranean comfort at its finest,” Chris said. “Light, flavorful, and incredibly satisfying.”
For dessert, guests enjoyed a tray of individual fruit tarts. Each delicate pastry or crumb base held glossy, perfectly ripe strawberries, blueberries, and also slices of mango. These tarts delivered a burst of seasonal fruit and a crisp, buttery bite—simple, elegant, and delightful.
Perla Del Mar – A Delightfully Balanced Menu
Chris Patrick’s lunch onboard Perla Del Mar stood out for its elaborate breakfast-style spread, highlighting the chef’s cultural depth and also attention to detail. The table is full of savory delights of Turkish and Mediterranean specialties.
At the center was a large loaf of traditional Turkish-style bagel, perfect for pairing with an abundance of sweet and savory offerings. Surrounding it were fresh and dried fruits like pineapple slices, cherries, dried apricots, and peaches.
“You can tell the chef takes pride in every dish,” Karin said. “It felt like being welcomed into someone’s home—just with a luxury twist.”
Small bowls held creamy butter, golden honey, and an assortment of fruit jams (Reçel), each bursting with natural sweetness. Glasses of freshly squeezed orange juice added a vibrant citrus note, while garnishes of toasted nuts and house-made dips rounded out the indulgent breakfast spread.
SILVERMOON – A Culinary Gem
Chris Patrick’s lunch onboard Silver Moon offered a refined yet relaxed experience that captured the essence of Mediterranean cuisine. The serene dining area allowed guests to take in the views while enjoying a carefully crafted menu.
“Silver Moon struck that perfect balance—approachable yet sophisticated,” Chris reflected. “Each bite told a story.”
With seasonal ingredients and regional flavors, each course balanced freshness with depth. Elegant service and artful presentation completed the experience.
Sureyya – All-Day Excellence During a Three-Night Fam Trip
Chris and Karin Patrick spent three nights onboard Sureyya during a fam trip, enjoying a full immersion in Turkish hospitality. Each day began with a traditional Turkish breakfast, or “Kahvaltı.”
“It felt like waking up in a postcard,” Karin shared. “The quiet lapping of water, the warmth of the morning sun, and this incredible table of local delicacies—it was the kind of breakfast that resets your soul.”
The colorful spread included a variety of cheeses, green and black olives, sliced tomatoes, cucumbers, jams, sweet spreads, and freshly baked pastries and breads. Cured meats like salami or sujuk added a savory touch. Served on the aft deck overlooking the coastline, the breakfast was a vibrant and authentic start to the day.
The sea breeze carried the scent of brewed Turkish tea as the yacht gently rocked in the calm bay. Lunches and dinners continued the theme of cultural richness and comfort. One evening featured individual clay casseroles—güveç dishes—bubbling with slow-cooked lamb, roasted eggplant, and also aromatic spices, served with crisp tomato salads and buttery rice pilaf.
Spending multiple days onboard allowed for a deeper bond—not only with the cuisine, but with the people and spirit of Sureyya. It wasn’t just a charter—it was a journey of culture, care, and culinary heart. Thus, making it one of the most complete and also memorable experiences of the TYBA 2025 Charter Show.
A Feast Fit for the Med | Best Lunches from TYBA 2025
For Chris and Karin Patrick of CKIM Group, the 2025 TYBA Charter Show was more than a showcase of luxury yachts—it was a celebration of world-class hospitality through food. Each chef brought their own flair, turning lunches into a journey of flavor and cultural storytelling.
These meals weren’t just about nourishment—they were about connection, discovery, and also savoring the best of the Mediterranean in settings that were as beautiful as the cuisine itself.
Planning a Charter?
If you’re dreaming of a culinary adventure like this, reach out to our team at CKIM Group. With firsthand experience and deep industry knowledge, we’ll match you with yachts where the cuisine is just as exceptional as the scenery.
Let your next voyage begin with a taste of Mediterranean—reimagined, refined, and also ready to be savored.
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ARIELA
€115,000 – €130,000 Per week Greece + 1 others -
DE LOVE
€87,500 – €98,000 Per week Turkey -
BEYEFENDI H
21,875 – 30,625 Per week Turkey -
SILVERMOON
€30,000 – €35,000 Per week Greece + 1 others
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The TYBA Charter Show is an annual luxury yacht charter event in Turkey, organized by the Turkish Yachting & Brokers Association (TYBA), showcasing top-tier yachts, crews, and charter experiences.
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The 2025 edition took place from May 9 to 13 at D-Marin Göcek, a prestigious marina located on Turkey’s scenic Turquoise Coast.
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Absolutely. Once on board, guests can work with the chef to recreate or customize dishes they loved from the show—or try entirely new creations based on their preferences.
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Menus ranged from contemporary Mediterranean and Turkish fusion to international fine dining. Local seafood, fresh herbs, olive oil-based dishes, and modern interpretations of classic Turkish meze were common themes.
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Lunches at the TYBA Show are an opportunity for chefs aboard luxury yachts to showcase their culinary skills. These meals often reflect regional flavors, creative presentation, and the high standards charter guests can expect.
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Experiencing a lunch onboard allows brokers to confidently describe the chef’s skills, service standards, and onboard ambiance—making their recommendations more informed and trustworthy for clients seeking luxury charters.
