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In addition to the various sweet pastries that may be found in an Istanbul patisserie, salty pastry with meat constitutes one of the basic elements of Turkish cuisine. Many different types of pide (pitta), lahmacun and börek are prepared by rolling the dough very thin and seasoning it with various contents and then baking usually in wood-fired ovens. Bread has a sacred significance in Anatolian culture. Various kinds of local bread enrich the Turkish cuisine. Rakı, a liqueur flavored with aniseed, has been the most important alcoholic beverage in Turkey from Ottoman times to the present day. Melon, white cheese, meze (a selection of appetizers) and seafood are the usual dishes to enjoy while drinking rakı. Turkey played a pivotal role in the early history of wine and has been one of the earliest wine producing regions of the world. Many Turkish wines are exported all over the world. Some of the native Turkish varieties include the Yapıncak and Papazkarası grown in Thrace; the Sultaniye of the Aegean coast; the Öküzgözü and Boğazkere of Eastern Anatolia and the Çalkarası of the Denizli Province in Western Anatolia. Tea is an important part of the Turkish culture and can be enjoyed in every social context. The eastern Black Sea coast of Turkey is renowned for its high quality black tea. Unlike in other countries, tea in Turkey is prepared using two pots. The tea is stepped in a pot that sets on top of a larger pot of boiling water. The vapors aid the steeping process of the tea. Offering tea is considered a sign of friendship and hospitality. Boza is a winter beverage made with fermented barley or corn and boiled and pounded wheat. It is recommended in the famous Vefa Bozacısı. Ayran is the most common cold beverage of Turkey which is made from yogurt. Sahlep is a winter beverage like boza and it consumed hot. It is produced from the ground root of a wild orchid of the same name, mixed with milk and cinnamon. The most well known Turkish dessert is baklava, made from many thin layers of flaky pastry and filled with nuts. The best place to eat baklava is Karaköy Güllüoğlu Baklavacısı, where many of the dozens of baklava varieties are served. https://www.facebook.com/İstanbulcvb https://www.twitter.com/istanbul_cvb https://www.instagram.com/İstanbulcvb https://www.pinterest.com/istanbulcvb
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Please explain, if applicable, the carbon offsetting options you offer to corporations.
Please provide, if applicable, an e-mail address for a contact who can address any follow up questions relating to sustainability and social impact goals and initiatives.
Has your hotel taken steps to reduce single-use plastics, such as removing plastic straws (except upon request for guests with disabilities), stirrers and cotton buds? If yes, please provide detail as to the steps you have taken to reduce single use plastics?
Does your hotel generate (onsite) or purchase (offsite) renewable energy (beyond your utility's standard offerings)? If yes, please describe your practices for generating or purchasing renewable energy.
Does your hotel engage in activities to protect & restore the natural environment in which it is located (i.e. trees planted, coral reef restored, etc.)?
Will your hotel be imposing any additional fees for cleaning services? If yes, please specify those fees.
Are specific cleaning/disinfection routines in place for pillows, duvets and their covers, headboard, bathrobe etc.? If yes, please describe.
Please include a link to your public report on community impact if applicable.
Please provide any other comments you wish to make regarding your efforts/initiatives to obtain certification in these programs.
Please provide, if applicable, an e-mail address for a contact who can address any follow up questions relating to diversity, equity, and inclusion.
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