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Check Rates & Availability

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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 Sultanahmet

Local Time

Local Temperature

8 °C / 46 °F

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

Dinner

  • STARTERS

    Selection of Turkish Mezze Plate

    Spinach Salad with Semi Dried Pear, Smoked Circassian Cheese, Roasted Beetroot, Walnut, Balsamic Vinegar

    Braised Bonito and Shrimps "Pilaki", with Spinach Root, Onion, Carrot, Fennel, Orange and Virgin Olive Oil

    Seared Sword Fish, Flavored with Sumac and "Zahter" Wild Thyme, Fresh Mango, Green Bean, White Cheese, Roasted Pine Nut

    Quinoa Salad, Baby Gem and Corn, Artichoke, Green Asparagus, Pomegranate and French Dressing 

    Caesar Salad with Prawns or Chicken

  • Soups

    Dry Bean Soup, Green Bean and Sweet Onion Flan, Smoked Chicken, Tomato and Green Onion

    Vegetable Soup -  Spinach, Carrot, Potato, Mushroom

  • Hot Starters

    “Avcı Böreği” Hunter Puff Pastry with Sautéed Duck, Mushroom, Radish Grass Wrapped with Pastry Dough, Shallot, Cream Cheese and Porcini Mushroom Sauce

    Prawns Casserole, Spring Onion, Tomato and Parsley with Herbs Buttered Crispy Bread

    Seafood Pappardelle, Octopus, Shrimp and Calamari, Artichoke, Semi Dried Tomato, Spring Onion and White Wine Sauce

    Casarecce Pasta, Beef Ribs, Fennel, Swiss Chard Stalks, Caramelized Quince with Peppercorn Sauce

    Duck Cappelletti, Mushroom Consommé, Semi Dried Grapes, Peas, Radish and Broccoli

  • Main Courses

    Grilled Lamb Saddle, "Frik" Rice, Sesame Oil Sautéed Spinach and Soybean Sprouts, Crispy Beef Bacon, Light Lamb Sauce

    Yogurt Kebab, Grilled Sliced Beef and Meat Ball, Pita Bread, Tomato Concasse and Yogurt

    Half Day Cooked Beef Ribs, Chery Tomato Flavoured with Soy Sauce, Green Beans, Red Onion Confit, Fresh Corn and Beef Sauce

    Fillet of Wild Seabass Crusted with Hazelnut, Braised Fennel with Grapefruit and White Wine, Chantarelle Mushroom

    Pan Fried Red Snapper, Orzo with Cream Cheese and Lime Rind, Fresh Fruit and Baby Green Salad, Lemon Sauce

  • Courtyard BBQ Menu

    MEAT

    Butcher Meatballs

    Lamb Chops 

    Grilled Half Chicken

     

    FISH

    Fillet Of Sea Bass

    Fillet Of Salmon

    Fillet of Bonito

     

    GARNISH

    Crushed New Potatoes

    Sautéed Spinach

    Boiled Asparagus

    Arugula Salad

    Oyster Mushrooms

    Rice

     

    SAUCE

    Pepper Sauce

    Dijon Mustard

    BBQ

    Lemon & Butter Sauce

     

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