Visitors to Istanbul with a penchant for pomp and pageantry have the opportunity to visit two distinctive Four Seasons properties with a heart for the historical: a majestical palace on the Bosphorus and redesigned prison in Sultanahmet.
Both luxury hotels offer the luxurious Four Seasons experience we have come to know and love: inspirational design lines, stunning views, warm smiles, attentive service and top notch culinary offerings.
After enjoying a fabulous Italian feast at Four Seasons Hotel Istanbul at the Bosphorus, I thought my Istanbul dining adventures would be impossible to top! I was pleasantly surprised the following evening when I strolled over to dinner at Seasons Restaurant in the Four Seasons Hotel Istanbul at Sultanahmet. I was delighted to spend the late afternoon and early evening at this one-of-a-kind luxury hotel retreat in the heart of Istanbul’s oldest district. Four Seasons Sultanahmet offers a quaint urban oasis with 65 rooms and suites which are housed in a century-old neoclassical Turkish prison.
Upon arrival I was given a tour of the property which features a stunning rooftop terrace and bar with the cities best views of The Blue Mosque and Aya Sofya. If your plans in Istanbul are rushed be sure to at the very least pop by for a drink at sunset. It is at this junction: day meets dusk, where the city’s iconic skyline as backdrop will take your breath away.
The hotel’s signature restaurant Seasons features a glass-enclosed courtyard and an outdoor terrace surrounded by lush gardens. Chef Savas Aydemir and his culinary team have crafted a fine menu which offers a unique interpretation of contemporary Turkish haute cuisine. I started off the meal with the signature Trilogy Cocktail, a truly local concoction featuring raki, orange liqueur, hazelnut syrup, lemon and melon.
Highlights from my feast at Seasons include: classic Mezze, Hengel Country Ravioli stuffed with aegean wild grass and morels, Crispy Goat Cheese Salad with beets, spinach, roasted almonds, sweet melon and a savoury Adana Kebab served with flat bread and olive tomato salad. A sweet finish duo arrived just as the call to prayer sailed over from the nearby Blue Mosque. I smiled as arabic harmony whistled through the garden and eagerly sampled Coconut Chocolate Cream and Poach Apple inspirations.
The Feast:
Trilogy Cocktail
raki, orange liqueur, hazelnut syrup, lemon juice, melon
Cameo Rose, Kayra Turkey
Turkish Mezze Plate
white cheese, yogurt with spinach, muammara, smoked mackerel, lentil balls, egggplant salad, pilaki, humus
Braised Artichoke from Izmir
wrapped with aegean herbs, white onion, rice, green fava beans, jus
Marinated Prawns with Cucumber and Lemon Jus
cocktail sauce, tabule salad
Hengel Country Raviloi
aegean wild grass, morel mushroom, green bean, creamy tomato
Crispy Goat Cheese Salad
battered goat cheese, beet root, spinach, balsamic reduction, roasted almonds, melon
Adana Kebab
flat bread, olive and tomato salad
Turkish Coffee served with Turkish Delight
Coconut and Chocolate Cream
white chocolate and coconut ganache, chocolate mousse sabayon, red berry sorbet
Poached Apple
apple and three caramels, chocolate milk cake, apple sorbet
