Take a walking tour of Istanbul with Executive Chef Savaş Aydemir at Four Seasons Hotel Istanbul at Sultanhamet.
From the first heady sip to learning your fortune in the remaining grounds: discover the secret to rich, strong Turkish coffee in a must-see video for coffee lovers.
Escape to the warmth of Turkey as a top chef shares his insights on the essential flavours and ingredients of the region.
Istanbul’s legendary Spice Market — brilliantly colorful, tantalizingly fragrant — is the source of both inspiration and ingredients for the new cocktail menu at Four Seasons Hotel Istanbul at the Bosphorus.
From formal galas to intimate, flower-themed dinners, here’s a selection of Valentine’s Day menus from Four Seasons Hotels and resorts around the world.
Executive Chef Luca De Astis, of Four Seasons Hotel Prague, has had an interesting three-year journey to get there—one that took
Embark on the ultimate epicurean adventure with a trip around the globe.
We’re showcasing two of our favourite gingerbread creations from 2013: an elegant manor house and a magical village.
Maine roasted lobster sea asparagus frittata, “Efes Dark” beer and grated Cohiba cigar, Four Seasons Hotel Istanbul at the Bosphorus
Deep Fried Mussels & Calamari with Homemade Potato Chips, Four Seasons Hotel Istanbul at Sultanahmet SERVES 5 Ingredients for Mussels
Nothing says “comfort food” like a club sandwich. Now, three Four Seasons chefs in Europe have taken the traditionally North American creation and added their own regional twists, from pita bread to diced lobster. So, bring your appetite and dig in!
Chef’s Garden Ice cream, Four Seasons Hotel Istanbul at Sultanahmet SERVES 3 Ingredients: ¾ cup plus 1 tbsp (200 ml)
Chef’s Touch Club Sandwich, Four Seasons Hotel Istanbul at Sultanahmet SERVES 1 Ingredients for Pita Bread: 1/3 to ½ cup
Turkish D-Lite Cocktail, Four Seasons Hotel Istanbul at the Bosphorous SERVES 1 Inspired by several traditional motifs, our bar team
How to cook — and even eat — an artichoke isn’t obvious from first glance at the spiny, flowery-looking vegetable.
From Maldon to Himalayan, unique types of salt are turning up everywhere from markets to grocery store shelves. We asked Four Seasons chefs for their favourite ways to cook with regional salts in their corners of the world.
In Japan, where my mother’s family is from, labor-intensive New Year preparations begin weeks in advance. Houses are cleaned from
Stuffed Turkey, Turkey Ossobuco and Stuffed Turkey Wings, Four Seasons Hotel Istanbul at Sultahmet and Four Seasons Hotel Istanbul at
Baku Phone: 994-12-404-2424 77/79 Neftchilar Avenue Kaspia From a separate vestibule in the lobby, an exclusive elevator speeds to the