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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.
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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 the Bosphorus

Local Time

Local Temperature

7 °C / 45 °F

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

Lunch

  • Appetizers To Share

    Tomato Bruschetta, Arancini with Beef Ragout and Mozzarella, Burrata Cheese, Asparagus with Buffalo Ricotta Cheese, Marinated Fresh Anchovies with Canakkale Tomatoes, Olives and Pickles

    Italian Charcuterie - Salami, Mortadella, Speck, Bresaola, Parma Ham, Coppa, Olives, Pickled Vegetables and Grissini (P)

    Cheese Board - Local and International Cheese Selection, Dry Figs, Grapes, Green Apple and Tomato Mandarin Compote (N)

    Traditional Mezzes -  Hummus, Eggplant Salad, Kisir, Wine Leaves, Marinated Seabass With Red Onion and Cucumber, Tarama, Lakerda with Mediterranean Sauce, White Beans "Piyaz” with Vinegar and Boiled Eggs (N)

    The Bosphorus Seafood Platter -  6 Oyster Gillardeau, Boiled Prawns, Smoked Salmon Loin, Lakerda with Lemon and Caper Sauce Boiled Spiny Lobster, Octopus, 10 Gr Caviar Osetra

  • Starters

    Roasted Octopus, Boiled New Potatoes, Black Olives Puree

    Marinated Fresh Anchovies with Canakkale Tomatoes and Rocket Salad

    Roasted Green Asparagus, Warm Buffalo Ricotta, Hazelnut Oil (V) (N)

    Burrata Cheese with Lemon Confit, Tomato Bruschetta, Country Bread Chips (V)

    Fried Napolitan Pizza with Buffalo Mozzarella, Arrabbiata Sauce and Basil Pesto (N) (V)

    Beef Carpaccio, Mascarpone Cheese, Black Truffle Puree, Field Greens (N)

    Beef Tartar - Seasoned With Sea Salt, Egg Yolk, Grain Mustard, Chopped Capers, Red Onion, Brandy, Tabasco

  • Salads

    Mixed Green Seasonal Salad with Balsamic Dressing (V)

    Caesar’s Salad With Charcoal Grilled Prawns 

    Rocket Salad with Cherry Tomatoes, Shaved Parmesan Cheese and Balsamic Dressing (V)

    Baby Spinach Salad with Roasted Beetroots, Blue Cheese Crumbles, Honey Mustard Sauce (V) 

    Champignon Mushroom Salad, Spring Onion, Lemon Dressing (V)

    Artichokes Salad with Bottarga Roe and Lemon Dressing

  • Pasta & Rice

    Lemon and Pepper Linguine with Clams, Zucchini and Bottarga Roe

    Fresh Angel Hair Pasta, Caviar, Toasted Almonds and Lime Zests (N)

    Risotto with Seafood Ragout

    Paccheri with Lobster Ragout, Fennel Leaves and Baby Plum Tomatoes

    Risotto with Sweet Peas, Asparagus and Morel Mushrooms (V)

    Spaghetti with Plum Tomatoes and Basil (V)

    Pennette with Arrabiata Sauce (V)

    Maccheroni Norma Style, Fried Eggplants and Salted Ricotta Cheese (V)

    Spinach and Ricotta Ravioli, Butter Thyme Emulsion and Truffle Shavings (V)

  • Soups

    Andalusian Gazpacho with Fresh Almonds and Vegetables (N) (V)

    Cream of Asparagus, Slow Cooked Organic Egg, Black Truffle Shavings (V)

    Oven Roasted Tomato Soup and Lemon Ricotta Cheese (V)

    Traditional Seasonal Vegetable Minestrone (V)

  • Fish

    Roasted Sea Bass Filet Wrapped with Country Bread, Caprese Salad (N)

    Roasted Cuttlefish, Sweet Peas Ragout and Crispy Polenta

    Pan Seared Scorpion Fish, Spiced Sicilian Couscous, Pistachio and Fisherman Soup (N)

    Amberjack Tagliata, Marinated Zucchini, Tomato Salsa

    Poached Lobster with Catalana Vegetables Salad, Red Wine Vinegar Vinaigrette

    Pan Roasted Filet of Dorade “royale” with Vegetables Tagliatelle, Mussel’s Marinara

    Mix Charcoal Grilled Fish and Vegetables, Bruschetta Sauce

    Wood Fired Jumbo Prawns with Tomato Salsa, Minted Vegetables Ratatouille

    Grilled Fillet of Wild Sea Bass, Charcoal Roasted Eggplant And Herbs Oil

    Mussels and Clams Casserole, Spicy Chili, Garlic, Cherry Tomatoes, Country Bread Bruschetta

  • Meat

    Roasted Trakya Lamb, Fresh Fava Beans, Cheery Tomatoes, Olive Confit and Spring Onions

    Oven Cooked Organic Chicken Leg, Potatoes, Tomato and Zucchini Tian, Mustard Sauce

    Veal Chop Milanese, Rocket Salad, Cherry Tomatoes, Double Cut Fried Potatoes

    Pan Seared Veal Scaloppini, Buffalo Mozzarella, Tomatoes, Zucchini and Eggplant

    Stir Fried Beef, Arugula Salad, Parmesan Cheese and Balsamic Vinegar Sauce

    Charcoal Grilled Beef Sirloin, Handcrafted Steak Fries, Lemon And Caper Sauce (N)

    Grilled Rack of Lamb, Organic Yogurt, Turkish Spoon Salad in Dried Eggplant

    Charcoal Grilled Veal Chop with Mashed Truffle Potatoes and Roasted Asparagus

  • SIGNATURE DISHES

    Whole Oven Baked Fish From the Market With Cherry Tomatoes, Capers and Antakya Olives

    Whole Roasted 500 gr Beef Filet “Chateaubriand” Accompanied with Mashed Truffle Potatoes, Asparagus Tomato Gratin and Béarnaise Sauce

(V) Vegetarian

(P) Contains Pork

(N) Contains Nuts

 

 

For Any Dietary Concerns Please Inform Your Server.

For Parties Over 8 Guests 10% Discretional Service Charge is Automatically Added.

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