Most discussions take place around the table in Turkey. To ‘break the bread’ notates friendliness and informality, a shared coming together without any pressure. Dining at ARMAGGAN Bosporus Suites similarly presents the opportunity to come together in an open, comfortable environment for shared discourse and degustation. Fresh, seasonal cuisine centres on natural, organic produce from the abundant Anatolia region.
Meals are taken around the 18-seater dining table, or smaller tables on the terrace or around the yali’s individual dining tables. All meals are served according to personal preferences following discussions with the chefs.
A unique selection of estate Turkish wines - many not for general sale - feature vintages from some of the country’s top producers.