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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Availability cannot be determined at this time.
Please select dates and click "Find Rooms" to determine availability.
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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

To add more than 4 rooms, please call 90 (212) 381 40 00. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Hotel directly at 90 (212) 381 40 00 or our Toll-free numbers by country .

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Four Seasons Hotel

Istanbul at Sultanahmet

Local Time

Local Temperature

13 °C / 55 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

Dinner

  • Starter

    Selection of Turkish Mezze Plate - White Cheese and Melon, Yogurt with Spinach, “Muammara”, Olive Oil Cooked Shrimp, Vine Leaves Dolma, Eggplant Salad, Aegean Wild Grass (Cibes), Braised Baby Artichoke

    Half Baked Shepherd Salad - Smoked Chicken, Cherry Tomato, Cucumber, Pepper, Black Olives and Micro Greens, Lemon Sauce

    Eggplant and "Manyas Lor Cheese" Terrine - Semi Dry Tomato, Red Current and Green Asparagus. Pine Nut, Tapenade, Watermelon

    Slow Cooked Octopus Leg - Braised and Fresh Fennel, Rakı Essence Honey Melon, Radicchio and Rocket Leaves, Fennel Sauce  

    Braised Baby Artichoke and Buffalo Mozzarella - Semi Dry Cherry Tomato, Aragula Leaves and Lemon Olive Oil Volute

    Sumac and "Zahter" Wild Theme Flavored Seared Sword Fish - Fresh Herbs Cream, Peach, Sea Asparagus, White Cheese, Virgin Olive Oil

  • Soups

    Cold Fresh Fruit and Curry Soup - Coconut Milk, Apple, Pear, Apricot, Banana with Yogurt and Mint Sorbet

    Smoked Eggplant Soup - with Goat “Tulum” Cheese, Tomato, Parsley and Mint Pesto

  • Middle Course

    Hengel Country Ravioli - Filled with Aegean Wild Grass, Morel Mushroom, Green Bean, Creamy Tomato Sauce

    Lemon Crust Jumbo Prawns with Shell - Fennel and Potato, Sautéed Ted Sorrel and Mustard Leave and White Wine. Fennel Saffron Sauce

    Open Herbs Lasagna - Duck Comfit, Asparagus, Spinach Root, Whipped Yogurt and Tomato Concasse

    Manyas Lor Cheese Gnocchi - Crispy Breaded Chicken, Jelly and Cherry Tomato, Shaved Parmesan

    Homemade Angel Hair Spinach Pasta - Seared Salmon, Spinach Leaves, Nectarine, Tuna Sauce and Lemon Foam

  • Maine Course

    "Şaşlık" Grilled Lamb Shish with Onion - Creamy Wheat, Sautéed Tomato, Pepper, Green Pea with Theme

    Grilled Beef Medallion - Beetroot, Baby Radish, Artichoke and Beef Jus

    Pan Fried Groper Filled - Orzo with Cream Cheese and Lime Rind, Fresh Fruit and Baby Green Salad, Lemon Sauce

    Oven Roasted Farm Chicken Breast - Sautéed Chard Stalks, Fresh Corn Cream, Radicchio, Roti Jus

    Pistachio Crushed Lamb Loin - Sautéed Quinoa, Bell Pepper, Green Asparagus and Yellow Bell Pepper Sauce

    Pan Roasted Corb Fillet - Morel Mushroom and Couscous Ragout, Sea Food Ravioli, Orange Segment, Chardonnay Sauce

  • COURTYARD BBQ MENU

    Meat    

    Aged Rib Eye - 260-280 gr

    Aged Beef Medallion "Lokum" - 200 gr

    Butcher Mince Ball

    Half Farm Chicken

    Adana Kebab (Shish Meatball)

    Lamb Chop

     

    Fish

    Filet of Sea Bass

    Jumbo Prawn Each

    Salmon Fillet

     

    Garnish

    Crushed New Potatoes

    Sautéed Spinach

    Boiled Asparagus

    Grilled Oyster Mushroom

    Side Arugula Salad

    Rice

    Grilled Mix Vegetable

     

    Meat Sauce

    Béarnaise Sauce

    Pepper Sauce

    Dijon Mustard Sauce

    BBQ Sauce

     

    Fish Sauce

    Aioli Sauce

    Lemon & Butter Sauce

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Reservations for more than 28 nights cannot currently be booked online. Please contact your preferred Four Seasons hotel or resort directly to book your extended stay.

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