Istanbul Travel and Hotel Guide Weather / Shopping and Map
 Istanbul, once known as the capital of capital cities, has many unique features. It is the only city in the world to straddle two continents, and the only one to have been a capital during two consecutive empires - Christian and Islamic. Once capital of the Ottoman Empire, Istanbul still remains the commercial, historical and cultural pulse of Turkey, and its beauty lies in its ability to embrace its contradictions. Ancient and modern, religious and secular, Asia and Europe, mystical and earthly all co-exist here.
Its variety is one of Istanbul's greatest attractions: The ancient mosques, palaces, museums and bazaars reflect its diverse history. The thriving shopping area of Taksim buzzes with life and entertainment. And the serene beauty of the Bosphorus, Princes Islands and parks bring a touch of peace to the otherwise chaotic metropolis.
History
 The city has been conquered, fought over and rebuilt many times over the centuries. Istanbul's history dates back to the first settlement possibly in the 13th Century BC, although was founded by Byzas the Megarian in the 7th Century BC, from when the city was named Byzantium. A small colony of Greeks inhabited the area until 3rd Century BC, and over the next 1000 years became a thriving trading and commercial centre. Whilst continuing life as a trading city during the Roman Empire, it was then conquered by Emperor Septimus Severius in 193 AD.
During the 4th century, Istanbul was selected by the Roman Empire to be the new capital, instead of Rome, by Constantine. It was a strategic choice: Built on seven surrounding hills - echoing that of Rome - the city would have control of the Bosphorus and easy access to the harbour of the Golden Horn. The city was re-organized within six years, its ramparts widened and the construction of many temples, official buildings, palaces, hamams and hippodrome.
Hotels in Istanbul:
With great ceremony, in the year 330 the city was officially announced as the capital of the Roman Empire, and known as Constantinople in the late eras. It remained the capital of the eastern Roman Empire (Byzantine) for a long period, due to the fall of the west Roman Empire in the 5th century. By the sixth century, the population exceeded half a million, and was considered a golden age under Emperor Justinyen's reign.
The Byzantium Empire and Istanbul's latter history is full of palace and church intrigues, was overrun by the Arabs in the 7th and 8th centuries, the Bulgars in the 9th and 10th, but could not keep out the Crusaders who conquered in 1204. They destroyed and raided it for many more years - including churches, monasteries and monuments, which led to a decline in the population. The city passed reign to Byzantium again in 1261, did not regain its former richness, and was conquered by Turks in 1453 after a 53-day siege and the hands of control changed yet again.
It then became the capital city of Ottoman Empire, which saw a population increase with immigrants from other parts of the country, with religious freedom and social rights granted to Greeks, Armenians and Jews. Mehmet the Conqueror began to rebuild it, with a new palace and mosque (Fatih Camii) and tried to inject new life into the economy.
The reign of Suleyman the Magnificent (1520-66) was considered the greatest of all the Ottoman leaders, and the military conquests paid for the most impressive Ottoman architecture, the work of Mimar Sinan. The city was also the centre of the Islamic work, and domes and minarets from hundreds of mosques dotted the skyline.
But a century after the death of Suleyman, the Empire started to decline again. By the end of the 18th century the empire was in decline with more territory being lost to the West, and sultans becoming more interested in Western institutional models. There was a short-lived Ottoman parliament and constitution in 1876, and by the end of the World War I during which allied troops occupied the city, the once-great empire was in shambles.
This changed radically with the emergence of a prominent commander of the Turkish army, who entered the struggle for the Turkish nation. Mustafa Kemal Ataturk was considered a hero after the 4-year long War of Independence, after which he established the Republic if Turkey in 1932. Moving the capital to Ankara, then a small provincial town in Anatolia, Istanbul was simply the commercial and cultural centre, which it still remains today.
Climate
The summer months in Istanbul are generally hot and quite humid. The winters can be cold and wet, although not as extreme as other areas of the country. June, July and August see temperatures creep up to 30 degrees, with very little rain. Spring and autumn are popular times to visit because of the comfortable climate, good for lots of walking and sightseeing, with highs between 15 ~ 25 degrees C, in April, May, September and October. By the winter, the dry cold air mass from the Black Sea and cold damp front from the Balkans brings a chilly season with daytime highs of between 10 ~ 15 degrees C, and nights much colder. Although rarely falling to freezing point, there is the occasional light snow in the city.
Istanbul Cuisine
 The Istanbul kitchen is regarded as one of the best in the world. Ingredients, chefs, styles and tastes came from every part of the Empire to the capital, making the Ottoman Turkish kitchen significant in world cuisine. But Turkish cuisine has not ceased to develop, and is growing and enhancing long after the end of the Empire.
The typical dish of Istanbul would consist of lamb, mutton and veal, to which a variety of vegetables are added. Pilaf, all kinds of pastry, bulgur, haricot beans, rich olive oil and vegetables are used as side dishes. Meat balls, shish kebab and doner kebab are the classic, most classic dishes found in any kebab restaurant, together with peppers, yoghurt, eggplant. Because of its coastal location, fish is also popular although is usually cooked simply, such as grilled or fried with olive oil and lemon juice.
Like the rest of the country, the usual way of starting a big meal is with mezzes, a selection of hot and cold dishes such as meat, fish, salads, vegetables and cheese, shared amongst the table and eaten with fresh bread. To finish your meal, pastry tarts, baklava, kadayif and a whole host of sweets are available not only in restaurants, but in pastry shops which have often been going for generations.
Because it is the commercial and cultural centre of Turkey, there are restaurants of many nationalities in Istanbul, like Korean, Russian, Italian and Chinese. American-style fast-food outlets are becoming more popular, but for a quick snack it is more appropriate to fill up at the plethora of tiny takeaways with kebabs and snacks. It is easy to sample good quality regional cuisine in typical small restaurants, usually at low cost, especially in the commercial and business areas.
To wash down your meal, Turkey's most famous two drinks are milky-coloured - although could not be more different: Ayran is a cooling, salty yoghurt drink which is refreshing in summer and can be found everywhere, from street stalls to restaurants. Raki, with the nick-name Lion's Milk is a strong spirit with the taste of Aniseed, which turns milky-white when mixed with water. It is usually drunk to accompany food, especially at the beginning with mezzes. The main area of beer and wine production is Anatolia.
Turkish coffee is legendary, usually served very sweet and strong and drunk from tiny cups. It normally follows a meal, or is popular in cafes and offered when visiting people or even sitting in carpet shops! The expression, "a cup of coffee has a memory of 40 years", has been repeated by Turks since the 16th century.
For a meal out which is lively and entertaining, the taverns and fish restaurants around Kumkapi, west of Sultanahmet, are great for outdoor dining and street atmosphere, and very popular in the summer. People have been meeting for years at Cicek Pasaji in Beyoglu for snacks and seafood specialities, and nearby is the narrow Nevizade street, the best place in Istanbul for eating Turkish specialties and drinking raki. On the Bosphorus, Ortakoy is another good nightlife spot, with a good range of nightclubs, jazz clubs, fine seafood restaurants and bars. At Emin?n? don't miss an opportunity to see fishermen dressed in traditional Ottoman clothes and their Ottoman-style boats cooking delicious fried fish, whilst bobbing on the water around Eminonu.
Places to visit
AYASOFYA MUSEUM
Aya Sophia was, for nearly a thousand years, the largest enclosed space in the world, and still seen as one of the world's most important architectural monuments. It is one of Turkey's most popular attractions, drawn by the sheer spectacle of its size, architecture, mosaics and art.
For 916 years it was a church, then a mosque for 481 years, and since 1935 has been a museum. Thought to have been constructed by Emperor Konstantinos I (324 - 337) it was burned down during a revolt. Rebuilt by Emperor Theodosium II, it was opened for worship in 415 and once again was burned to the ground, during the Nika revolts of 532.
Emperor Iustanianus (527 - 565) wanted to construct something even bigger than the original two and appointed architects Isidoros from Miletos, and Anthemios from Tralles to build the Aya Sophia which still stands. Columns, heads, marble and coloured stones were imported to Istanbul from ancient cities in Anatolia for the purpose.
The construction began on 23 December 532, and was completed exactly five years later. The main, central section measured 100m x 70m, covered with a 55m high dome which was a mammoth 30m in diameter - appearing to be a great feat of design. The mosaics are of great importance, and the oldest ones are dominated by geometric and plant motifs decorated with gold.
The worst desecration of the church was in 1204, ransacked by Catholic soldiers during the Fourth Crusade. In 1453, after a failure of the Byzantine Church to fend off the Turks, Mehmet the Conqueror captured the city, rode into Aya Sofia and immediately turned it into a mosque. It was repaired several times, and Islamic ornamentation added, for example an extract of the Koran by calligrapher Izzet Efendi inscribed on the dome. The other reminders of its previous status as a mosque include huge wooden plaques bearing the names of Allah, the Prophet Mohammed and the first four caliphs.
The marble and mosaics remain the most interesting aspects today. The columns supporting the gallery are made from antique marble, and in the western gallery is the green marble which marks the position of the throne of the Empress. The impressive figurative mosaics include Virgin and Child flanked by two emperors, dating back to the late 10th century, and one depicting Christ, the Virgin, and St John the Baptists. Even though there is partial damage, the haunting images on their faces remain as strong as ever.
Opening hours: 09.30 - 16.30, daily except Monday.
Transportation
By Road
Not surprisingly, Istanbul is well connected to every part of Turkey. Buses are frequent and plentiful, and the main coach station (otogar) is at Esenler, on the European side.
There are countless independent bus companies, all of whom have a ticket office at the station and the larger ones have offices dotted around town, especially in areas like Taksim, Sultanahmed and Besiktas.
Prices vary slightly regarding quality of the vehicle. There are also departures from Harem, on the Asian side. For journeys further afield, there buses to Greece, Macedonia, Germany, France, Austria, Switzerland, Saudi Arabia, Syria, Iran, Russia, Georgia, Romania, Bulgaria and Jordan.
Bus Station Tel: (+ 90 212) 658 05 05, 658 10 10, 333 37 63, 310 63 63.
Within the city, public transport is a good way of getting around. There are minibuses, buses, taxis, trams (from Aksaray) a new subway (between Taskim and Levent) and a tiny electric tramcar (Beyo?lu to Taksim).
By Rail
Not as popular a mode of transport as buses, with a much smaller network, there are rail connections from Istanbul to Ankara, Izmir and Eastern Anatolian cities. Most of the services are slower than buses, although between the three main cities there are the mavitren, mototren or ekspresi, which are fast and comfortable.
Reservations are essential for these journeys, and there are several classes of seats and sleepers. International services from Sirkeci (on the European side) and Haydarpasa (Asian side) stations include Vienna, Munich, Budapest, Salonica, (via Eskisehir, Konya, and Gaziantep), Aleppo, (via Tatvan and Van), Tehran, Moscow and Bucharest. Trains heading west leave from Sirkeci, and east from Haydarpasa station.
Sirkeci Information Tel: (0212) 527 0050/51. Reservations Tel: (0212) 520 6575
Haydarpasa Information Tel: (0216) 336 0475/2063. Reservations Tel: (0216) 336 4470, 337 8724.
By Boat
Maritime Lines run both the urban and national transport. Marinas also have connections with European ports.
Urban Maritime Transportation runs ships which operate between the following destinations within Istanbul: Kadikoy - Haydarpasa - Karakoy; Eminonu - Uskudar; Eminonu - Kadikoy; Bridge - Yenikoy; Beykoz - Kavaklar; Sirkeci - Bostanci, Bridge - Prince's Islands; Bridge - Yalova; Kabatas - Cinarcik; Bostanci - Cinarcik.
Boats operate from Istanbul to the following Black Sea towns: Zonguldak, Sinop, Samsun, Giresun, Trabzon, Rize, as well as Izmir. Marmara Lines run to Marmara Island, Bandirma and Mudanya.
By Air
Ataturk International Airport is 20 km from city centre. The new airport is the biggest in the country, with the most international flights. There are direct flights to every European capital, and many to Asia, USA and the Middle East.
The domestic terminal has flights to every domestic airport in the country, with several a day to major cities like Ankara and Izmir. Turkish Airlines (THY) is the national carrier.
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