Make a Reservation
Make a Reservation

When will you be staying with us?

Open Calendar
Open Calendar

Numbers of Nights: 1

How many guests?

Adults

Children (0-18 yrs)

Number of Rooms: 1 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.

Four Seasons Hotel

Istanbul at Sultanahmet

Local Time

Local Temperature

23°C / 73°F

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.