Best hotel breakfasts: Four Seasons Bosphorus
Or what we learned from Turkish gastronomic culture at the Four Seasons Bosphorus in Istanbul
Some of the delights of the Four Seasons Hotel Istanbul morning feast © Ana Nance
We start the day with a Turkish history and culinary culture lesson. Good, First, with a tea. Then we will have breakfast as sultans -in the Four Seasons Hotel Istanbul at the Bosphorus there is no other- and, later, throughout the day, we will have coffee after coffee, always slowly, with short sips not to swallow your grounds and with a glass of water always nearby.
Coffee is so important for the Turks that it is useful to know if the guest who comes to your house is hungry -if you drink the water first, it's time to take out the food- e, Even if your fiance really loves you: at hand requests, the future wife serves the coffee with salt and he has to drink it without squealing and without vomiting!
We learned all this by having breakfast at the Four Seasons at the Bosphorus where, in addition to the traditional selection of fruits, sausages and western pastries, you can try the Kanlica yogurt (the best in town) with honeycomb honey, cheeses from different regions of the country, more types of olives than you imagine, simits homemade (a circular bread, halfway between the bagel and the bretzel) and delicious gözleme made in the moment, in front of your eyes.
To sublimate the moment, We recommend that you feel outside on the banks of the Bosphorus. By the way, did you know that the Turks inspired the creation of croissant?
*This report was published in the number 118 of the Condé Nast Traveler Magazine (June). Subscribe to the print edition (11 printed numbers and digital version for € 24.75, calling 902 53 55 57 or from our website) and enjoy free access to the digital version of Condé Nast Traveler for iPad. The June Condé Nast Traveler number is available in its digital version to enjoy on your preferred device.