Planning notes for Istanbul

Istanbul, Turkey, is a transcontinental city located at the intersection of Europe and Asia, divided by the Bosphorus Strait. Historically known as Byzantium and later Constantinople, the city served as the capital for the Roman, Byzantine, and Ottoman Empires over a period exceeding 1,500 years. The architectural landscape features structures from various historical periods. The Hagia Sophia, originally a 6th-century Byzantine cathedral, displays a massive dome and mosaics.

Must-try foods nearby

• Simit
  The quintessential Istanbul street snack, often called a 'Turkish bagel.' This circular bread is encrusted with toasted sesame seeds and molasses.
• Balık Dürüm
  A modern, trending evolution of the classic fish sandwich (Balık Ekmek). While the traditional version is served in a bun.
• Cağ Kebabı
  Originating from Erzurum but a massive trend in Istanbul for 2026, this is a horizontal rotisserie kebab.
• Midye Dolma
  Stuffed mussels that are a staple of Istanbul’s late-night food culture. These are mussel shells filled with a fragrant mixture of herbed rice, pine nuts, and currants.
• İskender Kebap
  A decadent classic consisting of thinly sliced döner lamb laid over pieces of warm pide bread.

When to go: The best times to visit Istanbul are during the shoulder seasons of spring (April to May) and autumn (September to October).

Local tips

• Purchase an Istanbulkart for all public transport as cash is not accepted on buses and trams, and one card can be used for multiple passengers.
• Always carry Turkish Lira in small denominations for tips and street food, as credit card machines rarely allow adding gratuities to the bill.
• When dining at sit-down restaurants, a 10% cash tip is customary unless a service charge is already explicitly included on the receipt.
• Use official ride-hailing apps like BiTaksi or Uber to ensure transparent pricing and avoid common taxi fare disputes.

What travelers are noticing

• 2026 UEFA Europa League Final at Beşiktaş Park
• Transformation of historic Haydarpaşa and Sirkeci stations into major cultural hubs and archaeology parks
• The 18th Istanbul Biennial's public-program and community academy year

Extra place context

• Adana Ocakbaşı
  A quintessential 'ocakbaşı' (grill-side) experience in Kurtuluş. Locals flock here for the authentic Adana kebab, hand-minced with a knife (zırh), and the lively atmosphere where you can watch the masters grill your meat over charcoal.
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