Estambul
Istanbul is the world's only city on two continents. The Blue Mosque, Hagia Sophia, the Grand Bazaar, and the Bosphorus coexist in a vibrant, fascinating metropolis.
Average hotel price
40–200 EUR/ night
Best time to visit
Spring (April-May) and autumn (September-November) for best weather without crowds.
Language
Turco
Country
Turquía
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What to see and do
Istanbul: crossroads of civilizations
Istanbul accumulates layers of history like no other city. Hagia Sophia, built in the 6th century as a church, then mosque, now museum-mosque, is a monument to historical continuity. The Blue Mosque opposite completes the picture. Topkapi Palace was the center of the Ottoman Empire for centuries. The Grand Bazaar has 4,000 shops in 61 covered streets. The Bosphorus separates Europe from Asia and its bridges are a city symbol.
Where to stay
Sultanahmet to be near the historic monuments. Beyoğlu-Galata for nightlife and contemporary design. Karaköy for the emerging gastronomic and art scene. Besiktas to live like an Istanbulite. Kadıköy on the Asian side for the more adventurous.
Getting around
The Istanbulkart is essential for metro, tram, bus, and ferries. The T1 tram connects Sultanahmet to Karaköy. Bosphorus ferries are cheap and spectacular. Car traffic is hellish — avoid it.
Neighborhoods
Travel tips
Turkish tea
Çay (black tea in a small glass) is the national drink. You'll find it in every bazaar shop, often free when bargaining.
Bargaining
In the Grand Bazaar and Spice Bazaar, bargaining is cultural and expected. Start offering 40-50% of the initial price.
Hamam
A traditional Turkish bath is a must-have experience. Çemberlitaş Hamamı (1584) is historic and accessible for tourists.
Gastronomy
Kebab
Multiple varieties: döner, şiş, adana, iskender. Iskender kebab on bread with tomato sauce and butter is the most festive.
Simit
Sesame-seed covered ring bread. Istanbul's classic breakfast, sold from street carts from early morning.
Baklava
Flaky pastry with nuts and honey syrup. Karaköy Güllüoğlu has the city's best baklava since 1949.