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When will you be staying with us?

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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Multiple Rooms  |   Corporate/Promo Code
Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

Remove
Room 3:

Adults

Children (0-18 yrs)

Remove
Room 4:

Adults

Children (0-18 yrs)

Remove
+ Add Another Room

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

We noticed a problem with the reservation details

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.

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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

22 °C / 72 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Tel.90 (212) 402 30 00
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Weddings

Sample Wedding Menu

  • MENU I

    Warm Goat Cheese Şakşuka with Light Tomato Sauce

    ***

    Baked Soft Phyllo Dough with Parsley Feta Cheese and Spinach

    ***

    Sage and Garlic Rolled Chicken Beyti, Almond Rice Pilaf

    ***

    Rose Water Muhalebi, Spice Bazaar Ice Cream

  • MENU II

    Traditional Turkish Mezzah Platter

    ***

    Swiss Chard Dolma, Pomegranate Tomato Sauce

    ***

    Beef Külbastı, Smoked Eggplant Pureé, Own Jus

    ***

    Selection of Baklava, Pistachio Ice Cream

  • MENU III

    Braised Artichokes, Smoked Cheese, Tomato, Zucchini and Arugula

    ***

    Ricotta Eggplant Ravioli, Porcini Mushroom Ragout and Celery Cream

    ***

    Grilled Salmon Fillet, Vegetable Tart, Roast Potatoes, Leek Olive Oil Emulsion

    ***

    Chocolate Marzipan Molleaux, Sour Cherry Compote, Chocolate Drizzle and Vanilla Ice Cream

  • MENU IV

    Salmon Gravadlax, Avocado, Green Apple Salad, Passion Fruit Vinaigrette

    ***

    Warm Goat Cheese Tart, Mesclun and Tomato Caper Salad

    ***

    Lamb Loin, New-Style Ratatouille, Red Onion Potato Quenelle, Mint Lamb Jus

    ***

    Pain De Gene, Vanilla-Orange Crème Brûleé, Bailey’s Ice Cream

  • MENU V

    Cajun Seared Beef Carpaccio, Truffle Parmesan Soufflé

    ***

    Ginger Fish Cake, Chili-Orange Velouté

    ***

    Grilled Beef Tenderloin, Potato Dauphinoise, Eggplant Parmigiana, Red Wine Sauce

    ***

    Chocolate Mousse Duo, Five Spices Crème Anglaise

  • MENU VI

    Octopus Carpaccio, Zucchini with Minted Pesto, Mediterranean Salad, Lemon Oil

    ***

    Marinated Artichoke, Seafood, Eggplant Potage

    ***

    Grilled Sea Bass, Shallot Wilted Spinach, Orange-Braised Celeriac, Champagne Sauce

    ***

    Coconut Dacquoise, Cardamon Cremeux Red Fruit Gelée, Basilica Pesto

The above menu suggestions should simply serve as a starting point. We welcome your ideas and encourage you to challenge our resourcefulness. We are eager to work with you in every way possible to ensure a memorable and successful event.