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| Avicenna Hotel |
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From $95.- |
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| Ayasofya Pansiyonlari |
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From $90.- |
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| Yesil Ev (Green House) |
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From $125.- |
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| Antik Hotel Istanbul |
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From $50.- |
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| Hotel Sogut - Istanbul |
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From $44.- |
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| Best Western The President Hotel |
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From $80.- |
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| Ararat Hotel |
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From $65.- |
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| Citadel Hotel & Restaurant |
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From $85.- |
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Rumelihisari is a fortress located in Istanbul, Turkey on a hill at the European side of the Bosphorus just north of the Bebek district; giving the name of the quarter around it.It has a large view of Maramara Sea. It was built by the Ottoman Sultan Mehmed II bet |
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Anadoluhisari is a fortress located in Istanbul, Turkey on the Anatolian (Asian) side of the Bosphorus, which also gives its name to the quarter around it.It has a great view of Marmara Sea .It was built between 1393 and 1394 by the Ottoman sultan Bayezid I "The Thu |
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The triangular promontory on which old Istanbul is located is surrounded by city walls. The 22 km long walls date back to the 5th century, the Roman era. The original city of Byzantium expanded toward the west and new city walls were erected four times, each time enlarging the city further.
The peninsula was easi |
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| This is a Late Roman and Early Byzantine period aqueduct built probably around 4th century AD connecting two hills (out of seven) of ancient Constantinople over this little valley. It's known as the Aqueduct of Valens, and today local people call it as Bozdogan Kemeri (Arch) in Turkish. Originally it was used to bring water to Istanbul from the springs |
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"Do not dismiss the dish saying that it is just simply food. The blessed thing is an entire civilization in itself."
Abdulhak Sinasi
For those who travel to engage in culinary pursuits, the Turkish Cuisine is worthy of exploration. The variety of dishes that make up the cuisine, the ways they all come together in feast-like meals, and the evident intricacy of each craft involved offer enough material for life-long study and enjoyment. It is not easy to discern a basic element or a single dominant feature, like the Italian ‘pasta’ or the. French ‘sauce” Whether in a humble home, at a famous restaurant, or at dinner in a Bey’s mansion, familiar patterns of |
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| In Turkey, despite the Islamic prohibition against wine and anything alcoholic, there is a rich tradition associated with liquor. Drinking alcoholic beverages in the company of family and friends, both at home as well as in taverns and restaurants, is a part of special occasions. Similar to the spanish tapas, meze is the general category of dishes that are brought in small quantities to start the meal off. These are eaten, along with wine or more likely with ‘raw’, the anise-flavoured national drink of Turks sometimes referred to as ‘lions milk’, until the main course is served. The bare minimum meze for raki are slices of honeydew melon and creamy feta cheese with freshly baked brea |
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| Volumes have been written about the Turkish coffee; its history, its significance in social life, and the ambiance of the ubiquitous coffee houses. Without some understanding of this background, it is easy to be disappointed by the tiny brew with the annoying grounds, which an uninitiated traveler (like Mark Twain) may accidentally end up chewing. A few words of caution will have to suffice for the purposes of this brief primer. First, the grounds are not to be swallowed, so sip the coffee gingerly. Secondly, dont expect a caffeine surge with one shot of Turkish coffee; it is not strong, just thick. Third, remember that it is the setting and the company that matter - the coffee is just an ex |
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The foundation of Turkish food is, if anything, dough made of wheat flour. Besides “ekmek” (ordinary white bread), “pide” (flat bread), “simit” (sesame seed rings), and “manti” (similar to ravioli), a whole family of food made up of thin sheets of a pastry called “bdrek’ falls into this category.
The bakers of the Ottoman period believed that after his expulsion from the Garden of Eden, Adam, the Patron Saint of Bakers, learned how to make bread from the Archangel Gabriel. Obviously, the secret is still held dear by present-day Turkish bakers. No other bread tastes like everyday Turkish bread. One realizes the wonderful luxury of Turkish bread only upon le |
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Walls
Istanbul City Walls, totalling to 22 km, are over three separate regions. Marmara Walls on the Marmara Sea coastline and Halic Walls along the Halic (Golden Horn) coast line and the Land Walls a larger portion of which falls within the Zeytinburnu District.
The 5420 meters long Land Walls with its 123 towers begin from the Mermer (Marble) Tower on th seaside proceed towards Halic (Golden Hor |
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