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Gaia Spa Treatment Room, Grand Hyatt Istanbul
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Sunset Grill & Bar
hodgepodge of labyrinth vaults and domed buildings home to 5,000 shops in one of the largest covered markets in the world. It is well known for its jewellery, ceramics, textiles, spices and antiques, with shops grouped together by their wares. Remember that it is customary to haggle and aim for at least 30% off the starting price you are given! Shopped out and weighed down with our newly found treasures, there was just enough time to dive under the rainforest shower before heading out for a far more bohemian dining experience. A short stroll through Taksim Square and down Istiklal Street led us to Dai Pera (www.dairestaurant.com) in the heart of Beyoglu. Described by owner/chef Azul as ev yemekleri (Turkish home cooking), this self-taught foodie embraces all that is important about the food she remembers from home but adds a little more; a boisterously clever ability to innovate whilst not losing sight of the roots of a dish with a clearly re?ned and developed palate. Welcoming us with a menu with pictures of her family and a great strawberry daiquiri and powerful caiprinha, we sat back and made ourselves at home. For starters we sampled the homemade hoummus, served warm straight from the stove; and the Circassian Chicken – an interesting combination of shredded chicken and walnuts and the muska borek – a delightful ?lo pastry ?lled with mincemeat and served with a sweet chilli and cheddar dip. However the main delight was the king prawns wrapped in kadayif, a type of pastry usually reserved for Baklava! The prawns were decidedly Moorish, delicately wrapped in a pastry that looked akin to shredded wheat but tasted like nothing else we’d ever sampled. The prawns were accompanied by a homemade sweet chilli/hoisin sauce concoction which we
spent a great deal of time persuading Azul to bottle for our next visit! For our mains Azul recommended the caramelised steak with honey and red wine and the lamb shank with plum molasses. It was this kind of laid-back creative approach that made us feel not only at home, but really part of the dining experience at Dai Pera. With an invitation to come back at any time we happily meandered away into the cool night breeze. The next day it would have been rude not to make use of the outdoor pool and bar area at The Grand Hyatt. With a plethora of loungers and cabana beds, it was easy to laze the day away, interrupted only by the lure of a cold ?annel and a complimentary glass of freshly squeezed ice old orange juice, a welcome respite to the 30-degree heat. With our ?ll of vitamin D, we headed inside to the Gaia Spa, a s anctuary in the midst of the city. A luxurious and relaxing waiting area greeted us before we were led to a sumptuous treatment room to sample the delights of the Gaia Massage. An uplifting combination of Swedish and deep tissue massage combined with therapeutic blends of oils left us feeling revitalised and invigorated. No trip to Istanbul would be complete without taking in the views of the Bosphorus and there is no better place that at the Sunset Grill & Bar (www.sunsetgrillbar.com). Opened 19 years ago and operating with same head chef, Huseyin Arslan, Sunset offers a unique dining experience combining Turkish-in?uenced international cuisine with new Japanese cooking executed under the watchful eye of expert sushi chef Hiroki Takemura (formally head chef at Nobu, London). Well regarded as being the best sushi in the city, Sunset offers a range of delicate and fantastically accomplished dishes with awe inspiring views
of the Bosphorus strait, Bosphorus Bridge and Asian shoreline. My guest and I were delighted by the menu and opted for the shrimp tempura with spicy cream sauce and shitake mushrooms to start. For our main course we chose the black cod and the Sunset ?llet, accompanied by basil mashed potatoes and red wine reduction. The steak was melt-in-the mouth delicious with a rich yet subtle sauce and the fresh black cod was to die for. For dessert we truly indulged sampling the blackberry crème brûlée, the pro?teroles with strawberry sorbet and fresh fruit, and the white and dark chocolate mousse with orange sorbet. Each mouthful was more delectable than the last and we found it impossible to choose a favourite. Everywhere you look there is evidence of development in this constantly evolving empire. A bid to host the Olympics in 2020 is the latest in the list of re-generation plans leading to wellneeded transport improvements and even more coverage of the eclectic and intriguing dynamics that set this city apart. Istanbul is a real Turkish Delight, and must be seen to be fully appreciated. The city will undoubtedly remain on its upward journey to become one of the best city breaks, ever!
Grand Hyatt Istanbul Taskisla Caddesi, Taksim Istanbul, Turkey, 34437 +90 212 368 1234 [email protected] www.istanbul.grand.hyatt.com Go Turkey www.gototurkey.co.uk
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