Premium travelers to Istanbul have a plethora of choices when it comes to 5-star accommodations. The city is full of exceptional hotel options, and everywhere I went on my recent visit, I was amazed at the impeccable levels of service experienced. No matter where you are, Turkish service standards are top-notch, and at the 5-star hotels, service is truly first-rate. It doesn’t get more luxurious or historic than Ciragan Palace Kempinski, situated right on the European shores of the Bosporus. Part of the hotel is housed in the former imperial Ciragan Palace, and 11 of those suites embody the ambience once enjoyed by the majestic sultans of the Ottoman Empire. Some of the other features enjoyed in the palace suites include butler service, handmade crystal chandeliers and a pillow menu. Other on-site amenities include event space and a luxury spa, as well as four dining options and one of the best breakfast buffet spreads you will ever lay eyes on. Equally historic is Pera Palace Hotel Jumeirah. The hotel first opened its doors in 1892; today the hotel retains the timeless elegance of its past while offering all the convenience of a modern-day 5-star hotel. The building played host to a number of impressive guests such as Ernest Hemingway and Agatha Christie. A new menu recreates the favorite dishes of some of the hotel’s most iconic guests. I had the opportunity to sample the dishes one evening in Istanbul. My favorite was Greta Garbo’s: salmon in tagliatelle truffle cream sauce. A more modern option is the recently opened Raffles Istanbul. The lobby and guestrooms are stunning and opulent, and the on-site spa offers traditional local treatments in three Turkish hammams. Michelin-starred chef Sergi Arola helms Arola restaurant. Other dining options include Rocca, serving Turkish cuisine; Long Bar for light bites; The Writers Bar; Lavinia; Pool Bar & Grill; Lounge 6; and Raffles Patisserie. — Kim Krol, managing editor
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FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.
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