We went there with a party of 8. Simple setting by the water. Recommend advance reservations if you want a table by the water. Walk ins may wait a while. Start with a selection of mezes, tapas like small plates, best enjoyed with a dose of raki. The menu is extensive. Avoid selecting from the menu. Go to the kitchen to view the mezes and chat with the chef to get his recommendations. Octopus salad, fried fresh calamari and turnip greens with garlic yoghurt are highly recommended. When going for fish, ask for fish that is line caught. Bream (çupra) and bronzini (levrek) are often farm raised. Taste is acceptable but nowhere close to line caught fresh counterparts. The chef at Yelken (who is also the owner) seems very honest. Our interest in line caught fish led to his recommendation for Sinarit, which was amazing grilled. They will also debone your fish if you choose to do so. For desert, make sure and try Aphrodisiac, a local dessert with ice cream, that is a true delight. Top it off with Turkish coffee. Don't forget the reservations. Many new customers were rolling in near midnight as we were leaving. read more