A hotel experience is from the beginning to the end. From the moment a guest walks through the door, whether for leisure or business, until they depart for their return home, the experience itself is what sets hotels apart. The in-between is often overlooked, much like the food and beverage, because when traveling to a destination, there is more to eat, drink and see than the hotel. That is not the case at Çırağan Palace Kempinski Istanbul, the 2013 recipient of the “Best Food & Beverage Hotel” by Kempinski Hotel Group.
The premier hotel of Istanbul located on the breathtaking shores of the Bosphorus overlooking the ancient city offers exceptional service and award-winning food and beverage. It is what sets them apart besides being only accessible via yacht, helicopter and limousine, making them unforgettable. The hotel was also the recipient of the 2013 “Kempinski Dessert of the Year” award for its Bosphorale cake, which was chosen from 51 different selections from a group of more than 50 executive pastry chefs, the hotel continues to improve and further set its standards higher.
Under the operations of General Manager Ralph Radtke and the culinary team, Çırağan Palace Kempinski Istanbul offers delectable Turkish and world cuisines at their four restaurants including Tugra, Bosphorus Grill, Laledan and Gazebo Lounge that keep hotel and destination guests intrigued, delighted and returning.
A story on Çırağan Palace Kempinski Istanbul would delight readers interested in travel to Turkey. The premier property offers guests no reason to dine elsewhere with its array of restaurants and options, but more importantly their exceptional cuisine, beverage and guest service, setting them apart and as a destination itself.
