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Four Seasons Hotel Istanbul at the Bosphorus

  • Çırağan Cad. No. 28, 34349 Istanbul, Beşiktaş, Turkey
  • OPENING DATE:

    June 2008
  • GENERAL MANAGER:

    Tarek Mourad
Physical Features

Total Number of Rooms: 170

  • Guest Rooms: 145
  • Suites: 25

Number of Stories: 4

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Design Aesthetic:

  • Light interiors of marble and glass with Turkish decorative touches and traditional artwork
  • Shades of aqua, silver and taupe reflect hues of the Bosphorus

Architect: TAM – Turgut Alton Mimarlık

Interior Designer(s): Sinan Kafadar – Metex Design Group

History:

  • Former 19th-century Ottoman palace known as Atik Pasha
  • Built as a secondary residence near the Sultan’s principal summer palace on the Bosphorus
  • Converted to a Four Seasons hotel in 2008

Location: Overlooks Bosphorus, at the centre of city's thriving modern heart

Spa

Size: 2,100 sq m / 22,605 sq ft

Interior Designer: Sinan Kafadar

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Design Aesthetic:

  • Subtle and understated, decorated in light marble with coloured mosaic tiles and paintings by contemporary Turkish artist Ergin Atlihan
  • Hammams (Turkish baths) of Marmara marble and local materials
  • Eight-edged star motif symbolising the eight gates to heaven in the Seljuk Empire

Number of Treatment Rooms: 10

Signature Treatment:

  • Private Hammam Moments (two hours)
Dining

Executive Chef: Savaş Aydemir

Pastry Chef: Adil Çakıcı

Sommelier: Nebiye Kaya

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Examples of Locally Sourced Ingredients:

  • Wild sea bass
  • Organic honey
  • Olive oil and olives
  • Trakya young lamb
  • 30 day aged beef rib
  • Aegean herbs
  • Organic yogurts
  • Çanakkale tomatoes

Restaurant: AQUA Restaurant and Bar

  • Cuisine: Seafood
  • Signature Dish: John dory pot (confit artichokes, champagne sauce, clam , confit lemon, basil)
  • Table Seating: 68
  • Loca Seating: 24

Restaurant: Yalı & The Bar

  • Cuisine: International all-day dining
  • Signature Dishes:
    • Tagliatelle prawn (shrimps, light garlic cream sauce, shellfish and tomato reduction, lemon confit)
    • Seared tuna (potato, beans, olives, tomato, lettuce, capers, red onion, pesto, orange sabayon)
  • The Bar Seating: 12
  • Lounge Seating: 24
  • Dome Seating: 44
  • Canopy Seating: 12

Restaurant: Yasemin

  • Cuisine: Tea time and Turkish dishes
  • Signature Dishes:
    • Alinazik (charred eggplant, yoghurt, charred tomato and pepper)
    • Tea time
  • Indoor Seating: 24
  • Canopy Grace Brands Seating: 22

Restaurant: Anason 34

  • Cuisine: Meyhane  
  • Signature Dishes:
    • Prawns casserole
    • Rich mezze display
    • Brick oven pita      
  • Outdoor Seating: 40

Restaurant: Ocakbaşı (seasonal)

  • Cuisine: Kebabs and mezze
  • Signature Dishes: “Urfa” kebab (non spicy)
  • Outdoor Seating: 60
  • Dome Seating: 32

 

Recreation

Off-site Activities:

  • Golf – 45 minutes
  • Tennis – 15 minutes
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Pools:

  • Number of Pools: 2

Fitness Facilities:

  • Size: 324 sq m / 3,487 sq ft
  • Sample Fitness Activities:
    • Personal training sessions
    • Basic and ball Pilates, stretching
Meeting Rooms

Total Size: 2,551 sq m / 27,459 sq ft

Largest Ballroom: 1,030 sq m / 11,087 sq ft

Meet and Feed Capacity: 500

Banquet Capacity: 1,000

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Outdoor Banquet Capacity: 1,000

Breakout Spaces: 6

Private Dining Room: 30

Unique Meeting and Event Facilities: Wedding Garden on the waterfront for social occasions and other events