Four Seasons Hotel Istanbul at the Bosphorus debuts Anason 34, an elegant pop-up meyhane on its exclusive pool terrace, offering sweeping views of the iconic Bosphorus Strait.
Embracing the inviting ambiance of a classic Turkish meyhane, Anason 34 elevates open-air summer dining in Istanbul with a contemporary twist. Rooted in centuries-old tradition, meyhane culture is renowned for its convivial spirit, where lively conversation and heartfelt connection are as central as the cuisine. Today, these venues blend historic charm with modern gastronomy, presenting a curated array of innovative meze and signature dishes. For those seeking an authentic culinary experience, sipping rakı—the anise-based spirit synonymous with the meyhane—by the Bosphorus is a quintessential Istanbul ritual.
The name "Anason" pays homage to the anise flavor at the heart of rakı, while "34" nods to Istanbul's symbolic city code. Set beside the shimmering pool, Anason 34 commands an unrivaled vantage point over the water, creating an atmosphere both vibrant and serene.
Under the guidance of Head Chef Savaş Aydemir, Anason 34 presents a menu that celebrates the best of Turkish coastal cuisine. Guests are invited to savor an array of expertly crafted meze, seasonal seafood, premium meats, and indulgent desserts—all thoughtfully designed for lingering, leisurely evenings in an extraordinary setting.
The dinner experience begins with a tempting selection of starters: vegetable and yogurt-based meze, delicate seafood bites such as buttery garlic shrimp, golden calamari, grilled octopus, and the beloved paçanga pastry. Main courses highlight the bounty of the region—grilled sea bass fillet, succulent veal medallions, flavorful meatballs, and tender chicken thigh, each prepared to perfection. For dessert, guests can delight in semolina halva with mastic ice cream, candied pumpkin with tahini and walnuts, and decadent profiteroles—each dish a fitting finale to an unforgettable meal.
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