Some of the delicacies of the morning feast of the Four Seasons Hotel Istanbul
We start the day with a Turkish food history and culture lesson. Okay, first, with a tea. Later we will have breakfast like sultans -in the Four Seasons Hotel Istanbul at the Bosphorus there is no other – and, later, throughout the day, we will have one coffee after another , always slowly, in short sips so as not to swallow the grounds and with a glass of water always nearby.
Coffee is so important for the Turks that it is used to know if the guest who arrives at your house is hungry –if the water is drunk first, it is time to take out the food– e, even if your fiancé really loves you: in marriage proposals, the future wife serves the coffee with salt and he has to drink it without saying a word and without vomiting!
We learned all this while having breakfast at the Four Seasons at the Bosphorus where, in addition to the traditional selection of fruits, cold cuts 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 can imagine, homemade simits (a circular bread, halfway between a bagel and a pretzel) and delicious gözleme made in the moment, in front of your eyes.
To sublimate the moment, we recommend that you sit outside, on the shores of the Bosphorus . By the way, did you know that the Turks inspired the creation of the croissant?
***** _This report was published in **number 118 of Condé Nast Traveler Magazine (June)**. Subscribe to the printed edition (11 printed issues and a digital version for €24.75, by 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 issue of Condé Nast Traveler is available in its digital version to enjoy on your preferred device. _