The Four Seasons Hotel Sultanahmet Courtyard's Summer Menu Features a Story from Anatolia

Located in the historical heart of Istanbul, the Four Seasons Hotel Sultanahmet, with its AVLU Restaurant's summer menu, brings together the rich gastronomic heritage of Anatolia with a contemporary interpretation for its guests. As the only hotel in Türkiye to be awarded three Michelin Keys by the Michelin Guide, the Four Seasons Hotel Sultanahmet complements the hotel's historical atmosphere and unique accommodation experience with AVLU's new menu, transforming Anatolia's culinary memory into an elegant dining experience.

Inspired by the fertile lands of Anatolia, the menu tells a powerful story, from geographically protected products to the hard work of small-scale producers. Products selected from all over Turkey, such as farm-raised chicken from Çatalca, saffron from Safranbolu, siyez bulgur from Kastamonu, vine leaves from Tokat, pistachios from Antep, Kolot cheese from Rize, and olive oil from Ayvalık, are reinterpreted with modern techniques by the culinary team led by Executive Chef Özgür Üstün in the Avlu kitchen.

Bringing together products from all seven regions of Türkiye, the menu focuses not only on taste but also on the effort behind the production. Shaped by the contributions of a wide network ranging from women's cooperatives to local producers, the selection revives Anatolia's gastronomic heritage with today's refined culinary understanding.

The menu opens with appetizers reflecting the freshness of summer. Grilled Artichokes in Olive Oil, prepared with broad beans, peaches, and Aegean herbs, bring the lightness of the season to the table; while Stuffed Zucchini Flowers reinterpret a traditional flavor with elegant touches. Ayran Soup, prepared with fermented Kırkağaç melon and spelt bulgur, stands out as a contemporary interpretation of Anatolian culinary culture.

The Hatay Pepper Paste, Octopus & Fava, and Siron (made with handmade dough) served in sharing plates bring together flavors from different regions of Anatolia. The Cincile Mushroom Pastry, Grilled Nightingale Calamari, and Hatay-style Skewered Dumplings, offered as appetizers, are unique interpretations that strengthen the menu's character.

Ege Herb Pide, Diced Meat Pide, and Lahmacun, all baked in a wood-fired oven, keep Anatolia's deep-rooted pastry culture alive; while the main course options such as Grilled Sea Bass, Bluetail Shrimp & Saffron Noodles, Topkapi Style Çatalca Chicken, Duck Tirit, Lamb Shashlik, and Baked Lamb Ribs combine regional products with creative techniques.

The dining experience continues with desserts inspired by Anatolia. Pistachio & Kaymak, combining pistachios and clotted cream; Safran Çiçeği, bringing together saffron cake and lemon yogurt parfait; Kayısı & Kiraz, prepared with caramelized apricots and poached cherries; and Çikolatalı İncir, featuring notes of Turkish coffee, are among the standout finales on the menu.

Avlu's summer menu brings together the diverse produce of Anatolia, the hard work of its producers, and the richness offered by seasonality all on one table. This special gastronomic experience, offered in the historic atmosphere of the Four Seasons Hotel Sultanahmet, interprets stories inspired by the past with a contemporary culinary approach, inviting guests on a flavorful journey in one of Istanbul's most exclusive courtyards.