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Stay the night: A jia Hotel, Istanbul
Adrian Mourby glides by the congested city on a river taxi ride to this elegant boutique hotel
Sunday, 8 August 2010
Waterfront address: The former summer mansion, built in the 19th century, welcomes guests to its 16 bedrooms
A jia means Asia, an appropriate name for one of the first buildings that visitors to Istanbul encounter when they cross to the Asian side of the Bosphorus.
Recently, this luxurious all-white boutique hotel has found a splendid new way to help guests to avoid Istanbul s nightmarish traffic jams. A romantic weekend in one of the greatest cities in Europe (and Asia) can all too easily be wrecked by two hours spent crawling into the city by car from Ataturk International.
Everyone admits the traffic is getting worse, so, making the most of its position on the waterside, A jia will now send a polished water taxi to collect you. The transfer price is €150, which is twice what an ordinary taxi might cost, but the journey time is halved and the view of Istanbul, as you glide along, is simply superb.
The hotel itself is a refurbished yal (Turkish for house or mansion on the waterside). It was built in the 19th century for Ahmet Rasim Pasha, who in 1873 was appointed mayor and chief of police in Istanbul. In 2002, a local businessman named Serdar Bilgili bought the derelict yal and converted it into a small luxury hotel which has since hosted such celebrities as Salma Hayek, Bryan Ferry, Mike Tyson and Bill Clinton.
The architect was Resit Soley, another remarkably energetic figure in Istanbul. In his spare time, Soley has turned the Aegean island of Bozcaada into a winery of note under his own Corvus label.
The rooms
The hotel has 16 rooms and all but one of them have views of the Bosphorus. The Pasha Suite is where celebrities try to stay, for its gracious central balcony on to the waterfront. Equally impressive, though, is the Mezzanine suite, which makes great use of the traditional high ceilings of Istanbul s summer houses. All rooms have calm white interiors, natural wool flooring, Turkish rugs and retro armchairs. The televisions all come with DVD players and movies are available from reception for free. Bed linen is Italian and so are the toiletries, by Acqua di Parma.
The food and drink
Hasan Karabulut, late of the Framissima Beach resort, Hurghada, and Casa Dell Arte, Bodrum s first boutique art hotel, oversees the A jia Restaurant. This is based in the original owner s dining room but spills out in the summer to feed up to 250 people on the terraces. Waiters in white shirts and black bowties take a genial interest in guests and work from a menu that specialises in Italian and other Mediterranean food. Signature dishes include caramelised rib of beef and lamb shank confit. The wine list has a good range of Californian reds as well as some good (but not inexpensive) French whites. The cheaper – but increasingly well regarded – option is Turkish wines, such as Kavaklidere Bogazkere and Doluca Okuzgozu. Expect to pay €42 (£35) per person, excluding wine.
The extras
A jia offers free transfers across the river Bosphorus from Istanbul s European quaysides. Pick-up points are in Emirgan, Istinye, Rumeli, Hisari and Bebek. There is no gym, but in-room massages can be arranged at a rate of €100 for two hours. Wi-Fi is free throughout the hotel.
The access
Children are welcome. Pets are not. There is good access for guests with disabilities throughout the hotel, a lift to all floors, plus one specially modified room. However, boat transfers would not be possible for anyone in a wheelchair.
The bill
Double rooms from €227 per night. Breakfast is €18 (£15) per person. Elixir Holidays (020-7722 2288; elixirholi days.com) offers a three-night package for £960 per person, including boat transfers from Ataturk International, all breakfasts, and one dinner with local wine
The address
A jia Hotel, Cubuklu Caddessi 27, Istanbul, Turkey (00 90 216 413 9300)
Stay the night: A jia Hotel, Istanbul
Adrian Mourby glides by the congested city on a river taxi ride to this elegant boutique hotel
Sunday, 8 August 2010
Waterfront address: The former summer mansion, built in the 19th century, welcomes guests to its 16 bedrooms
A jia means Asia, an appropriate name for one of the first buildings that visitors to Istanbul encounter when they cross to the Asian side of the Bosphorus.
Recently, this luxurious all-white boutique hotel has found a splendid new way to help guests to avoid Istanbul s nightmarish traffic jams. A romantic weekend in one of the greatest cities in Europe (and Asia) can all too easily be wrecked by two hours spent crawling into the city by car from Ataturk International.
Everyone admits the traffic is getting worse, so, making the most of its position on the waterside, A jia will now send a polished water taxi to collect you. The transfer price is €150, which is twice what an ordinary taxi might cost, but the journey time is halved and the view of Istanbul, as you glide along, is simply superb.
The hotel itself is a refurbished yal (Turkish for house or mansion on the waterside). It was built in the 19th century for Ahmet Rasim Pasha, who in 1873 was appointed mayor and chief of police in Istanbul. In 2002, a local businessman named Serdar Bilgili bought the derelict yal and converted it into a small luxury hotel which has since hosted such celebrities as Salma Hayek, Bryan Ferry, Mike Tyson and Bill Clinton.
The architect was Resit Soley, another remarkably energetic figure in Istanbul. In his spare time, Soley has turned the Aegean island of Bozcaada into a winery of note under his own Corvus label.
The rooms
The hotel has 16 rooms and all but one of them have views of the Bosphorus. The Pasha Suite is where celebrities try to stay, for its gracious central balcony on to the waterfront. Equally impressive, though, is the Mezzanine suite, which makes great use of the traditional high ceilings of Istanbul s summer houses. All rooms have calm white interiors, natural wool flooring, Turkish rugs and retro armchairs. The televisions all come with DVD players and movies are available from reception for free. Bed linen is Italian and so are the toiletries, by Acqua di Parma.
The food and drink
Hasan Karabulut, late of the Framissima Beach resort, Hurghada, and Casa Dell Arte, Bodrum s first boutique art hotel, oversees the A jia Restaurant. This is based in the original owner s dining room but spills out in the summer to feed up to 250 people on the terraces. Waiters in white shirts and black bowties take a genial interest in guests and work from a menu that specialises in Italian and other Mediterranean food. Signature dishes include caramelised rib of beef and lamb shank confit. The wine list has a good range of Californian reds as well as some good (but not inexpensive) French whites. The cheaper – but increasingly well regarded – option is Turkish wines, such as Kavaklidere Bogazkere and Doluca Okuzgozu. Expect to pay €42 (£35) per person, excluding wine.
The extras
A jia offers free transfers across the river Bosphorus from Istanbul s European quaysides. Pick-up points are in Emirgan, Istinye, Rumeli, Hisari and Bebek. There is no gym, but in-room massages can be arranged at a rate of €100 for two hours. Wi-Fi is free throughout the hotel.
The access
Children are welcome. Pets are not. There is good access for guests with disabilities throughout the hotel, a lift to all floors, plus one specially modified room. However, boat transfers would not be possible for anyone in a wheelchair.
The bill
Double rooms from €227 per night. Breakfast is €18 (£15) per person. Elixir Holidays (020-7722 2288; elixirholi days.com) offers a three-night package for £960 per person, including boat transfers from Ataturk International, all breakfasts, and one dinner with local wine
The address
A jia Hotel, Cubuklu Caddessi 27, Istanbul, Turkey (00 90 216 413 9300)
Stay the night: A jia Hotel, Istanbul
Adrian Mourby glides by the congested city on a river taxi ride to this elegant boutique hotel
Sunday, 8 August 2010
Waterfront address: The former summer mansion, built in the 19th century, welcomes guests to its 16 bedrooms
A jia means Asia, an appropriate name for one of the first buildings that visitors to Istanbul encounter when they cross to the Asian side of the Bosphorus.
Recently, this luxurious all-white boutique hotel has found a splendid new way to help guests to avoid Istanbul s nightmarish traffic jams. A romantic weekend in one of the greatest cities in Europe (and Asia) can all too easily be wrecked by two hours spent crawling into the city by car from Ataturk International.
Everyone admits the traffic is getting worse, so, making the most of its position on the waterside, A jia will now send a polished water taxi to collect you. The transfer price is €150, which is twice what an ordinary taxi might cost, but the journey time is halved and the view of Istanbul, as you glide along, is simply superb.
The hotel itself is a refurbished yal (Turkish for house or mansion on the waterside). It was built in the 19th century for Ahmet Rasim Pasha, who in 1873 was appointed mayor and chief of police in Istanbul. In 2002, a local businessman named Serdar Bilgili bought the derelict yal and converted it into a small luxury hotel which has since hosted such celebrities as Salma Hayek, Bryan Ferry, Mike Tyson and Bill Clinton.
The architect was Resit Soley, another remarkably energetic figure in Istanbul. In his spare time, Soley has turned the Aegean island of Bozcaada into a winery of note under his own Corvus label.
The rooms
The hotel has 16 rooms and all but one of them have views of the Bosphorus. The Pasha Suite is where celebrities try to stay, for its gracious central balcony on to the waterfront. Equally impressive, though, is the Mezzanine suite, which makes great use of the traditional high ceilings of Istanbul s summer houses. All rooms have calm white interiors, natural wool flooring, Turkish rugs and retro armchairs. The televisions all come with DVD players and movies are available from reception for free. Bed linen is Italian and so are the toiletries, by Acqua di Parma.
The food and drink
Hasan Karabulut, late of the Framissima Beach resort, Hurghada, and Casa Dell Arte, Bodrum s first boutique art hotel, oversees the A jia Restaurant. This is based in the original owner s dining room but spills out in the summer to feed up to 250 people on the terraces. Waiters in white shirts and black bowties take a genial interest in guests and work from a menu that specialises in Italian and other Mediterranean food. Signature dishes include caramelised rib of beef and lamb shank confit. The wine list has a good range of Californian reds as well as some good (but not inexpensive) French whites. The cheaper – but increasingly well regarded – option is Turkish wines, such as Kavaklidere Bogazkere and Doluca Okuzgozu. Expect to pay €42 (£35) per person, excluding wine.
The extras
A jia offers free transfers across the river Bosphorus from Istanbul s European quaysides. Pick-up points are in Emirgan, Istinye, Rumeli, Hisari and Bebek. There is no gym, but in-room massages can be arranged at a rate of €100 for two hours. Wi-Fi is free throughout the hotel.
The access
Children are welcome. Pets are not. There is good access for guests with disabilities throughout the hotel, a lift to all floors, plus one specially modified room. However, boat transfers would not be possible for anyone in a wheelchair.
The bill
Double rooms from €227 per night. Breakfast is €18 (£15) per person. Elixir Holidays (020-7722 2288; elixirholi days.com) offers a three-night package for £960 per person, including boat transfers from Ataturk International, all breakfasts, and one dinner with local wine
The address
A jia Hotel, Cubuklu Caddessi 27, Istanbul, Turkey (00 90 216 413 9300)
Whether you are dreaming of returning to Mandarin Boutique Hotel, or are yet to discover this idyllic rural retreat for the first time, there is no reason to delay planning your visit. Whilst we are almost fully booked for much of September, we still have some late availability for the remainder of August, as well as some spaces in late September and throughout October - the perfect time for exploring the unspoilt countryside on foot, hiking along the renowned Lycian Way or descending the stunning Butterfly Valley.
If you like to plan further ahead, we are already taking bookings for next year. Booking early is particularly recommended for stays around popular dates such as bank holiday weekends, and for groups wishing to book Mandarin in its entirety - with just eight luxurious guestrooms, we are the ideal venue for any select gathering, be it a special family celebration or a top-level business meeting. To enquire or make a booking, simply email mail@villamandarin.com, or call us on (0090) 252 642 1002.
What others have said about us
As a small, independent hotel, we naturally depend heavily on repeat guests and personal recommendations, and we have been so delighted by the comments our guests have left in our visitors book, that we have decided to share them on our website. Please click here to browse our guestbook and read some of the feedback offered by our clients.
Mandarin has also been recommended as an ideal honeymoon destination on about.com, and was reviewed by Annabel Thorpe in the Guardian newspaper as follows: "Fifteen minutes drive from Olu, the mountain hamlet of Faralya is a straggle of houses, simple pensions and the odd stylish hotel above a breathtaking canyon. Discovering the Mandarin in such rurality is a bit like finding a branch of Selfridges in deepest Suffolk; spacious rooms boast Jacuzzis, flat-screen TVs and elegant wooden four-posters, while the communal areas combine luxury with traditional furnishings. There is a good-sized pool, walks from the doorstep and sumptuous five-course evening meals. Adults only." The Guardian also included the nearby Butterfly Valley in its Top 10 Beaches in Turkey feature.
Culinary memories of Mandarin
For many of our guests, one of the highlights of staying at Mandarin are the home-cooked five-course dinners, served on our raised terrace gazing out along the Lycian coast and across the sea to Rhodes. Our girls closely guard their recipes, many of which have been passed down their families for generations, and of course the flavour of many of our dishes results from the excellent quality of the fresh local produce with which we are blessed in this unspoilt and fertile region. But for those keen to recreate an authentic taste of Turkey as a memory of their time with us, here are a couple of simple but delicious dishes that can be served as part of a spread of meze, ideally with freshly baked bread:
Fava (broad beans)
200g fresh broad beans, cleaned & shelled
2 onions
1 carrot
2 cloves garlic
2 tbsp olive oil
Bunch of fresh dill
A few strands of saffron
Juice of one lemon
Salt & pepper to taste
Boil the cleaned broad beans in lightly salted water for 15 minutes or until soft. Finely chop the onion, carrot and garlic and fry gently in the olive oil until tender. Add the drained beans and the remaining ingredients, keeping back half the dill, and process in a blender to a creamy consistency. Chill, then serve in small meze dishes, garnished with the remaining dill and drizzled with olive oil.
Pea Puree
100g fresh garden peas
100g chickpeas
1 tbsp tahini paste
1 tsp ground cumin
1 tbsp olive oil
A few sprigs of dill
Salt & pepper to taste
Boil the garden peas and chick peas in lightly salted water until tender. Drain and leave to cool, then mix with the remaining ingredients in a blender. Serve in small meze dishes drizzled with olive oil, together with warmed flatbread. For more info: http://www.boutiquehotelsofturkey.com/mandarinhotel
Whether you are dreaming of returning to Mandarin Boutique Hotel, or are yet to discover this idyllic rural retreat for the first time, there is no reason to delay planning your visit. Whilst we are almost fully booked for much of September, we still have some late availability for the remainder of August, as well as some spaces in late September and throughout October - the perfect time for exploring the unspoilt countryside on foot, hiking along the renowned Lycian Way or descending the stunning Butterfly Valley.
If you like to plan further ahead, we are already taking bookings for next year. Booking early is particularly recommended for stays around popular dates such as bank holiday weekends, and for groups wishing to book Mandarin in its entirety - with just eight luxurious guestrooms, we are the ideal venue for any select gathering, be it a special family celebration or a top-level business meeting. To enquire or make a booking, simply email mail@villamandarin.com, or call us on (0090) 252 642 1002.
What others have said about us
As a small, independent hotel, we naturally depend heavily on repeat guests and personal recommendations, and we have been so delighted by the comments our guests have left in our visitors book, that we have decided to share them on our website. Please click here to browse our guestbook and read some of the feedback offered by our clients.
Mandarin has also been recommended as an ideal honeymoon destination on about.com, and was reviewed by Annabel Thorpe in the Guardian newspaper as follows: "Fifteen minutes drive from Olu, the mountain hamlet of Faralya is a straggle of houses, simple pensions and the odd stylish hotel above a breathtaking canyon. Discovering the Mandarin in such rurality is a bit like finding a branch of Selfridges in deepest Suffolk; spacious rooms boast Jacuzzis, flat-screen TVs and elegant wooden four-posters, while the communal areas combine luxury with traditional furnishings. There is a good-sized pool, walks from the doorstep and sumptuous five-course evening meals. Adults only." The Guardian also included the nearby Butterfly Valley in its Top 10 Beaches in Turkey feature.
Culinary memories of Mandarin
For many of our guests, one of the highlights of staying at Mandarin are the home-cooked five-course dinners, served on our raised terrace gazing out along the Lycian coast and across the sea to Rhodes. Our girls closely guard their recipes, many of which have been passed down their families for generations, and of course the flavour of many of our dishes results from the excellent quality of the fresh local produce with which we are blessed in this unspoilt and fertile region. But for those keen to recreate an authentic taste of Turkey as a memory of their time with us, here are a couple of simple but delicious dishes that can be served as part of a spread of meze, ideally with freshly baked bread:
Fava (broad beans)
200g fresh broad beans, cleaned & shelled
2 onions
1 carrot
2 cloves garlic
2 tbsp olive oil
Bunch of fresh dill
A few strands of saffron
Juice of one lemon
Salt & pepper to taste
Boil the cleaned broad beans in lightly salted water for 15 minutes or until soft. Finely chop the onion, carrot and garlic and fry gently in the olive oil until tender. Add the drained beans and the remaining ingredients, keeping back half the dill, and process in a blender to a creamy consistency. Chill, then serve in small meze dishes, garnished with the remaining dill and drizzled with olive oil.
Pea Puree
100g fresh garden peas
100g chickpeas
1 tbsp tahini paste
1 tsp ground cumin
1 tbsp olive oil
A few sprigs of dill
Salt & pepper to taste
Boil the garden peas and chick peas in lightly salted water until tender. Drain and leave to cool, then mix with the remaining ingredients in a blender. Serve in small meze dishes drizzled with olive oil, together with warmed flatbread. For more info: http://www.boutiquehotelsofturkey.com/mandarinhotel
Whether you are dreaming of returning to Mandarin Boutique Hotel, or are yet to discover this idyllic rural retreat for the first time, there is no reason to delay planning your visit. Whilst we are almost fully booked for much of September, we still have some late availability for the remainder of August, as well as some spaces in late September and throughout October - the perfect time for exploring the unspoilt countryside on foot, hiking along the renowned Lycian Way or descending the stunning Butterfly Valley.
If you like to plan further ahead, we are already taking bookings for next year. Booking early is particularly recommended for stays around popular dates such as bank holiday weekends, and for groups wishing to book Mandarin in its entirety - with just eight luxurious guestrooms, we are the ideal venue for any select gathering, be it a special family celebration or a top-level business meeting. To enquire or make a booking, simply email mail@villamandarin.com, or call us on (0090) 252 642 1002.
What others have said about us
As a small, independent hotel, we naturally depend heavily on repeat guests and personal recommendations, and we have been so delighted by the comments our guests have left in our visitors book, that we have decided to share them on our website. Please click here to browse our guestbook and read some of the feedback offered by our clients.
Mandarin has also been recommended as an ideal honeymoon destination on about.com, and was reviewed by Annabel Thorpe in the Guardian newspaper as follows: "Fifteen minutes drive from Olu, the mountain hamlet of Faralya is a straggle of houses, simple pensions and the odd stylish hotel above a breathtaking canyon. Discovering the Mandarin in such rurality is a bit like finding a branch of Selfridges in deepest Suffolk; spacious rooms boast Jacuzzis, flat-screen TVs and elegant wooden four-posters, while the communal areas combine luxury with traditional furnishings. There is a good-sized pool, walks from the doorstep and sumptuous five-course evening meals. Adults only." The Guardian also included the nearby Butterfly Valley in its Top 10 Beaches in Turkey feature.
Culinary memories of Mandarin
For many of our guests, one of the highlights of staying at Mandarin are the home-cooked five-course dinners, served on our raised terrace gazing out along the Lycian coast and across the sea to Rhodes. Our girls closely guard their recipes, many of which have been passed down their families for generations, and of course the flavour of many of our dishes results from the excellent quality of the fresh local produce with which we are blessed in this unspoilt and fertile region. But for those keen to recreate an authentic taste of Turkey as a memory of their time with us, here are a couple of simple but delicious dishes that can be served as part of a spread of meze, ideally with freshly baked bread:
Fava (broad beans)
200g fresh broad beans, cleaned & shelled
2 onions
1 carrot
2 cloves garlic
2 tbsp olive oil
Bunch of fresh dill
A few strands of saffron
Juice of one lemon
Salt & pepper to taste
Boil the cleaned broad beans in lightly salted water for 15 minutes or until soft. Finely chop the onion, carrot and garlic and fry gently in the olive oil until tender. Add the drained beans and the remaining ingredients, keeping back half the dill, and process in a blender to a creamy consistency. Chill, then serve in small meze dishes, garnished with the remaining dill and drizzled with olive oil.
Pea Puree
100g fresh garden peas
100g chickpeas
1 tbsp tahini paste
1 tsp ground cumin
1 tbsp olive oil
A few sprigs of dill
Salt & pepper to taste
Boil the garden peas and chick peas in lightly salted water until tender. Drain and leave to cool, then mix with the remaining ingredients in a blender. Serve in small meze dishes drizzled with olive oil, together with warmed flatbread. For more info: http://www.boutiquehotelsofturkey.com/mandarinhotel
Stay the night: A jia Hotel, Istanbul
Adrian Mourby glides by the congested city on a river taxi ride to this elegant boutique hotel
Sunday, 8 August 2010 - İndependent
Waterfront address: The former summer mansion, built in the 19th century, welcomes guests to its 16 bedrooms
A jia means Asia, an appropriate name for one of the first buildings that visitors to Istanbul encounter when they cross to the Asian side of the Bosphorus.
Recently, this luxurious all-white boutique hotel has found a splendid new way to help guests to avoid Istanbul s nightmarish traffic jams. A romantic weekend in one of the greatest cities in Europe (and Asia) can all too easily be wrecked by two hours spent crawling into the city by car from Ataturk International.
Everyone admits the traffic is getting worse, so, making the most of its position on the waterside, A jia will now send a polished water taxi to collect you. The transfer price is €150, which is twice what an ordinary taxi might cost, but the journey time is halved and the view of Istanbul, as you glide along, is simply superb.
The hotel itself is a refurbished yal (Turkish for house or mansion on the waterside). It was built in the 19th century for Ahmet Rasim Pasha, who in 1873 was appointed mayor and chief of police in Istanbul. In 2002, a local businessman named Serdar Bilgili bought the derelict yal and converted it into a small luxury hotel which has since hosted such celebrities as Salma Hayek, Bryan Ferry, Mike Tyson and Bill Clinton.
The architect was Resit Soley, another remarkably energetic figure in Istanbul. In his spare time, Soley has turned the Aegean island of Bozcaada into a winery of note under his own Corvus label.
The rooms
The hotel has 16 rooms and all but one of them have views of the Bosphorus. The Pasha Suite is where celebrities try to stay, for its gracious central balcony on to the waterfront. Equally impressive, though, is the Mezzanine suite, which makes great use of the traditional high ceilings of Istanbul s summer houses. All rooms have calm white interiors, natural wool flooring, Turkish rugs and retro armchairs. The televisions all come with DVD players and movies are available from reception for free. Bed linen is Italian and so are the toiletries, by Acqua di Parma.
The food and drink
Hasan Karabulut, late of the Framissima Beach resort, Hurghada, and Casa Dell Arte, Bodrum s first boutique art hotel, oversees the A jia Restaurant. This is based in the original owner s dining room but spills out in the summer to feed up to 250 people on the terraces. Waiters in white shirts and black bowties take a genial interest in guests and work from a menu that specialises in Italian and other Mediterranean food. Signature dishes include caramelised rib of beef and lamb shank confit. The wine list has a good range of Californian reds as well as some good (but not inexpensive) French whites. The cheaper – but increasingly well regarded – option is Turkish wines, such as Kavaklidere Bogazkere and Doluca Okuzgozu. Expect to pay €42 (£35) per person, excluding wine.
The extras
A jia offers free transfers across the river Bosphorus from Istanbul s European quaysides. Pick-up points are in Emirgan, Istinye, Rumeli, Hisari and Bebek. There is no gym, but in-room massages can be arranged at a rate of €100 for two hours. Wi-Fi is free throughout the hotel.
The access
Children are welcome. Pets are not. There is good access for guests with disabilities throughout the hotel, a lift to all floors, plus one specially modified room. However, boat transfers would not be possible for anyone in a wheelchair.
The bill
Double rooms from €227 per night. Breakfast is €18 (£15) per person. Elixir Holidays (020-7722 2288; elixirholi days.com) offers a three-night package for £960 per person, including boat transfers from Ataturk International, all breakfasts, and one dinner with local wine
The address
A jia Hotel, Cubuklu Caddessi 27, Istanbul, Turkey (00 90 216 413 9300; ajiahotel.com).
Stay the night: A jia Hotel, Istanbul
Adrian Mourby glides by the congested city on a river taxi ride to this elegant boutique hotel
Sunday, 8 August 2010 - İndependent
Waterfront address: The former summer mansion, built in the 19th century, welcomes guests to its 16 bedrooms
A jia means Asia, an appropriate name for one of the first buildings that visitors to Istanbul encounter when they cross to the Asian side of the Bosphorus.
Recently, this luxurious all-white boutique hotel has found a splendid new way to help guests to avoid Istanbul s nightmarish traffic jams. A romantic weekend in one of the greatest cities in Europe (and Asia) can all too easily be wrecked by two hours spent crawling into the city by car from Ataturk International.
Everyone admits the traffic is getting worse, so, making the most of its position on the waterside, A jia will now send a polished water taxi to collect you. The transfer price is €150, which is twice what an ordinary taxi might cost, but the journey time is halved and the view of Istanbul, as you glide along, is simply superb.
The hotel itself is a refurbished yal (Turkish for house or mansion on the waterside). It was built in the 19th century for Ahmet Rasim Pasha, who in 1873 was appointed mayor and chief of police in Istanbul. In 2002, a local businessman named Serdar Bilgili bought the derelict yal and converted it into a small luxury hotel which has since hosted such celebrities as Salma Hayek, Bryan Ferry, Mike Tyson and Bill Clinton.
The architect was Resit Soley, another remarkably energetic figure in Istanbul. In his spare time, Soley has turned the Aegean island of Bozcaada into a winery of note under his own Corvus label.
The rooms
The hotel has 16 rooms and all but one of them have views of the Bosphorus. The Pasha Suite is where celebrities try to stay, for its gracious central balcony on to the waterfront. Equally impressive, though, is the Mezzanine suite, which makes great use of the traditional high ceilings of Istanbul s summer houses. All rooms have calm white interiors, natural wool flooring, Turkish rugs and retro armchairs. The televisions all come with DVD players and movies are available from reception for free. Bed linen is Italian and so are the toiletries, by Acqua di Parma.
The food and drink
Hasan Karabulut, late of the Framissima Beach resort, Hurghada, and Casa Dell Arte, Bodrum s first boutique art hotel, oversees the A jia Restaurant. This is based in the original owner s dining room but spills out in the summer to feed up to 250 people on the terraces. Waiters in white shirts and black bowties take a genial interest in guests and work from a menu that specialises in Italian and other Mediterranean food. Signature dishes include caramelised rib of beef and lamb shank confit. The wine list has a good range of Californian reds as well as some good (but not inexpensive) French whites. The cheaper – but increasingly well regarded – option is Turkish wines, such as Kavaklidere Bogazkere and Doluca Okuzgozu. Expect to pay €42 (£35) per person, excluding wine.
The extras
A jia offers free transfers across the river Bosphorus from Istanbul s European quaysides. Pick-up points are in Emirgan, Istinye, Rumeli, Hisari and Bebek. There is no gym, but in-room massages can be arranged at a rate of €100 for two hours. Wi-Fi is free throughout the hotel.
The access
Children are welcome. Pets are not. There is good access for guests with disabilities throughout the hotel, a lift to all floors, plus one specially modified room. However, boat transfers would not be possible for anyone in a wheelchair.
The bill
Double rooms from €227 per night. Breakfast is €18 (£15) per person. Elixir Holidays (020-7722 2288; elixirholi days.com) offers a three-night package for £960 per person, including boat transfers from Ataturk International, all breakfasts, and one dinner with local wine
The address
A jia Hotel, Cubuklu Caddessi 27, Istanbul, Turkey (00 90 216 413 9300; ajiahotel.com).
Stay the night: A jia Hotel, Istanbul
Adrian Mourby glides by the congested city on a river taxi ride to this elegant boutique hotel
Sunday, 8 August 2010 - İndependent
Waterfront address: The former summer mansion, built in the 19th century, welcomes guests to its 16 bedrooms
A jia means Asia, an appropriate name for one of the first buildings that visitors to Istanbul encounter when they cross to the Asian side of the Bosphorus.
Recently, this luxurious all-white boutique hotel has found a splendid new way to help guests to avoid Istanbul s nightmarish traffic jams. A romantic weekend in one of the greatest cities in Europe (and Asia) can all too easily be wrecked by two hours spent crawling into the city by car from Ataturk International.
Everyone admits the traffic is getting worse, so, making the most of its position on the waterside, A jia will now send a polished water taxi to collect you. The transfer price is €150, which is twice what an ordinary taxi might cost, but the journey time is halved and the view of Istanbul, as you glide along, is simply superb.
The hotel itself is a refurbished yal (Turkish for house or mansion on the waterside). It was built in the 19th century for Ahmet Rasim Pasha, who in 1873 was appointed mayor and chief of police in Istanbul. In 2002, a local businessman named Serdar Bilgili bought the derelict yal and converted it into a small luxury hotel which has since hosted such celebrities as Salma Hayek, Bryan Ferry, Mike Tyson and Bill Clinton.
The architect was Resit Soley, another remarkably energetic figure in Istanbul. In his spare time, Soley has turned the Aegean island of Bozcaada into a winery of note under his own Corvus label.
The rooms
The hotel has 16 rooms and all but one of them have views of the Bosphorus. The Pasha Suite is where celebrities try to stay, for its gracious central balcony on to the waterfront. Equally impressive, though, is the Mezzanine suite, which makes great use of the traditional high ceilings of Istanbul s summer houses. All rooms have calm white interiors, natural wool flooring, Turkish rugs and retro armchairs. The televisions all come with DVD players and movies are available from reception for free. Bed linen is Italian and so are the toiletries, by Acqua di Parma.
The food and drink
Hasan Karabulut, late of the Framissima Beach resort, Hurghada, and Casa Dell Arte, Bodrum s first boutique art hotel, oversees the A jia Restaurant. This is based in the original owner s dining room but spills out in the summer to feed up to 250 people on the terraces. Waiters in white shirts and black bowties take a genial interest in guests and work from a menu that specialises in Italian and other Mediterranean food. Signature dishes include caramelised rib of beef and lamb shank confit. The wine list has a good range of Californian reds as well as some good (but not inexpensive) French whites. The cheaper – but increasingly well regarded – option is Turkish wines, such as Kavaklidere Bogazkere and Doluca Okuzgozu. Expect to pay €42 (£35) per person, excluding wine.
The extras
A jia offers free transfers across the river Bosphorus from Istanbul s European quaysides. Pick-up points are in Emirgan, Istinye, Rumeli, Hisari and Bebek. There is no gym, but in-room massages can be arranged at a rate of €100 for two hours. Wi-Fi is free throughout the hotel.
The access
Children are welcome. Pets are not. There is good access for guests with disabilities throughout the hotel, a lift to all floors, plus one specially modified room. However, boat transfers would not be possible for anyone in a wheelchair.
The bill
Double rooms from €227 per night. Breakfast is €18 (£15) per person. Elixir Holidays (020-7722 2288; elixirholi days.com) offers a three-night package for £960 per person, including boat transfers from Ataturk International, all breakfasts, and one dinner with local wine
The address
A jia Hotel, Cubuklu Caddessi 27, Istanbul, Turkey (00 90 216 413 9300; ajiahotel.com).
Roasting in Turkey Travel experts choose their best holidays on Turkey s coast, from villas in unspoilt fishing villages to boutique hotels and white-sand beaches * The Guardian, Saturday 10 April 2010 * Article history The ancient ruins of Olympos. Heaven sent ... the ancient ruins of Olympos on the beach at Cirali. Photograph: Brandon Sawaya Cesme peninsula, Aegean Turkey s coast is one of its greatest assets. Sadly, this is no secret to hotel developers and bus-loads of tourists. For the sea, eschew torrid and overdeveloped Bodrum for the boutique hotels of the Cesme peninsula, on the Aegean coast. Alacati is where Greek workers, brought from the islands by the Ottomans in the late 1800s, established vineyards. These all but disappeared in the last century, though new ones are being re-established, along with olive groves and lavender plantations. Come now though for the sandy beach, also a major centre for windsurfers. The Tas Otel (tasotel.com, doubles from €90), which opened in 2001, is a stylish conversion of a Greek mansion with a pool. Further to the north the seaside resort of Assos, where Aristotle once lived, retains its charm. You can visit the Temple of Athena there. Also make the time to take a trip down the coast from Alacati to gastronomic hotspot Ayvalik which is relatively undeveloped and surrounded by olive groves and has many Ottoman houses. Ferries run to the Greek island of Lesvos from here, too. John Scott, editor of Cornucopia magazine
Each page on the site will give the hotel information, photographs and rates and for hotels with their own websites we have included a direct link for a more comprehensive view of their property. We supply you with our own overview of the hotel and a guideline of facilities available, the rates have been negotiated to offer excellent value for money.
Enjoy this years Boutique Hotel&rsquote;s collection.
BoutiqueHotelsDirectory.com
Each page on the site will give the hotel information, photographs and rates and for hotels with their own websites we have included a direct link for a more comprehensive view of their property. We supply you with our own overview of the hotel and a guideline of facilities available, the rates have been negotiated to offer excellent value for money.
Enjoy this years Boutique Hotel&rsquote;s collection.
BoutiqueHotelsDirectory.com
A collection of boutique hotels around Turkey offering true value, ideal locations and a style of their own.
Each page on the site will give the hotel information, photographs and rates and for hotels with their own websites we have included a direct link for a more comprehensive view of their property. We supply you with our own overview of the hotel and a guideline of facilities available, the rates have been negotiated to offer excellent value for money.
Enjoy this years Boutique Hotel&rsquote;s collection.
BoutiqueHotelsDirectory.com
Sirince Houses - Sirince Village
Welcome to simple elegance in the heartland of Anatolia…
SIRINCE EVLERI is the first boutique hotel of Sirince, a place referred to by Dido Sotiriou as “paradise on Earth” in her famous novel “Farewell Anatolia”. Opened in 1993, this smallest hotel of Sirince has only 6 rooms and 14 beds. The owner is from İstanbul: Ahmet Kocak.
SIRINCE EVLERI consists of two rustic Greek houses, Altınyaprak and Karadut, restored in keeping with local architectural characteristics, in every corner of which you will find traces of 19th century Anatolian culture. Altınyaprak, located in the center of the village, is the first house which the owner Kocak “fell in love with at first sight”. Built by the Greeks before the Turkish-Greek exchange in 1924, the house is now 97 years old. With its doors and hall ceiling carved in rosewood, remains of the Greek era, Altınyaprak is full of ancient furniture collected from Anatolian villages and cities by Ahmet Kocak during his years of work as a tourist guide. The building carries the 19th century traditional characteristics of a provincial mansion with its bathroom designed as a Turkish bath (hamam) and the oriental hall with fireplace. It was recently registered by the Ministry of Culture and Tourism as a sample of cultural heritage to be preserved in its original state. Karadut, the main unit of SIRINCE EVLERI, was built as a mansion 107 years ago by Vassili, a rich tobacco merchant from Kirkica. Today it has 4 air-conditioned rooms with private bathrooms. The welcoming terrace also hosts breakfast with a picturesque panorama of magical beauty.
SIRINCE EVLERI invites its distinguished guests to discover the atmosphere of an ethnographic museum with ancient furniture and authentic decoration selected with great care. With its unspoilt cultural mission of bringing its guests together with the practical and ancient values of the Anatolian people, SIRINCE EVLERI provides the expected comforts of modern daily life with hot water, heating and air-conditioning. Starting 12 years ago as the first provincial example of the “boutique hotel” concept, SIRINCE EVLERI is now a place of international renown. The owner, Ahmet Kocak, explains the secret of this success as due to his management formula, consisting of: - maintaining principles… In order to continue providing quality service, we have decided to remain the smallest hotel in Şirince now and in the future. In other words, despite the increasing number of guests and requests we receive every year, SIRINCE EVLERI will always be a boutique hotel consisting of two houses, limited to their original capacity of 6 rooms. - knowing that smiling, friendliness and sincerity are the basics of boutique hotel management... That is why we employ friendly and open-hearted young people from the village who are natural communicators with our guests, rather than numerous multilingual service personnel. - providing customised service... We welcome you on our panaromic terrace and arrange your breakfast at the time you set, reserving the place for you only, ensuring your privacy. - protecting the environment... We are the custodians of the natural beauty of Sirince. We, therefore, do our best to ensure that all organic and inorganic waste from our establishment is recycled. We re-use fax and printer paper. We collect our garbage, separately packed for plastic, metal and glass, and carry it to İzmir for re-cycling. Tomato and orange peels are given to neighbours’ cows, and left over cheese, sausages, and milk are for the cats and dogs, a sign of responsibility and awareness of the fact that life on Earth concerns all those who dwell upon it. - acting upon your comments... We know that we are not perfect, despite our meticulous care, and depend on your comments and recommendations to be even better in the future. - knowing that the small details can make a big difference… We look forward to seeing you among our distinguished guests at SIRINCE EVLERI.
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| Historical Building | | Mountain view | ||
| Open 24 Hours | | Terrace |
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Sirince-İ
SIRINCE VILLAGE IN HISTORY
The village of Sirince referred in ancient sources as the Ephesus on the Mountain suggests long established settlement. Although there seems to be no concrete indication of how it came onto the stage of history, the dominant theory is that a small group of people resettled on the mountain, following the fall of the city of Ephesus and its harbour being moved to Kusadası (Scala Nova). The people might have preferred to move and settle in the mountains due to problems caused by the silting and the flooding of the river Meander.
It is told in the village today that this new village on the mountain was called Cirkince, meaning rather ugly, with the intention of drawing less attention and interest of outsiders, thus ensuring security. One of the principal anecdote abput naming of the village tells that a group of Byzantine Greeks who were freed from the dominion of Aydınogulları and sent away for re-settlement, were asked by the neighbouring villagers whether the new place they had settled was nice or not. The answer was rather ugly.
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The oldest building in Sirince is from the Hellenistic period, initially built as a tower initially, and most probably left from the Lysimakhos era corresponding to the time when the city of Ephesus was established. It was part of an early warning system built in the Klasseas Valley which was of strategic military importance. The building has had some alterations during the Byzantine period and is locally thought to have been a monastery.
A ceramic seal with the name of Georgeos used to brand bread in a bakery was found in a peach garden indicating the existence of a community life in the region in the Byzantine period.
The oldest travel notes about Kirkica are in the book of memories called A Visit to Turkey and Return to Britain, written by a scholar priest Edmund D. Chishull , who lived in Izmir during 1698-1702. Leaving Tire, Chishull reached the ancient city of Ephesus on April 30,1699. As the book reveals, the place to stay for the night around Ephesus is the village of Kirkidje. Chishull and his guide arrived in the village at around eight oclock in the evening tracing along the Klassen Valley in the east of Ayasuluk hill. Lets now listen to Chishulls words:
... Accompanied by our guide and on horseback, we went along a river with small springs, a long but pleasant journey of about an hour and a half, riding between the two hills below the Ephesus fortress and accompanied by the cooling shadows of myrtles, oleanders, Judas trees, Scots brooms, lilacs and others.�
Spending the night in the tents of the muleteers, they visited the village on the next day, on May 1st. Chishull states that all the inhabitants were Christian.
... The village priest wanted to show us the supposedly hand-written pages of the Bible. It was a Bible believed to have been written by Prochorus who was one of the seven assistant priests mentioned in the book called The Achievements of the Apostles. We examined it and found out that it was either a copy of the Bible or a prayer book from the 6th or 7th centuries.
It is recorded that Chishull and the group left Kirkinca village for Ephesus the same day in the afternoon.
Kirkinca was a village of 1800 households of Byzantine Greeks during the Ottoman reign in the 19th century.
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World War I started in 1914 with all its violence in Anatolia. The Ottoman government registers the young Byzantine Greeks of the Kirkica Village to join the Worksmen Battalion. However, those running away from the battalion either go to he mountains to live as a gang of brigands or took refuge in Greece to boycott. Those who could survive the war return to their village when the war ends. Dido Sotiriyu reflects about those years in her novel called Farewell Anatolıa writing:
The Germans had left behind their munitions stores in the ancient Ephesus. The Turkish gendarme appointed by the Mondros Armistice to hand them over to the allies had run away. Following the night fall, the villagers of Kirkinca carried all the weapons and explosive materials to the village pacing the roads of Ephesus. It was then that they felt independent. Hunchbacks immediately became straight.
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On May 15, 1919 the Greek army occupying İzmir was welcomed with excitement in the village of Kirkica. Identifying themselves as Greek, the young people of Kirkica, Urla, Bornova and Kusadasi volunteered to join the independent regiments headed by Greek officers. ![]()
The Sevr Agreement signed on 10 August 1920 encouraged these young people with the hope to share the eastern Anatolia with the allies.However, the success of the Great Assault ending the Turkish Independence War, and the rescuing of İzmir from the Greek occupation on 9 September 1922, caused the Byzantine Greek villagers of the region to migrate to Greece. Kirkica then turned into a deserted village like the others, with a few elderly inhabitants left behind.
In 1924, a Population Exchange Agreement was signed between Turkish and Greek governments. Thus,the post-war Kirkica was revitalized with Turkish newcomers from Salonika, Kavala and Provusta. The words of Kazim Dirik Pasha, the governor of İzmir at the time, about the name of the village are still quoted in the region. During the first years of the Turkish Republic, he visited the village and suggested changing its name from Cirkince -meaning rather ugly- to Sirince meaning charming, saying such a nice place should not be called ugly, but could only be called pretty.
Natural environmentSirince stands at the end of the valley which goes along the Çirkince mountain-pass from Selçuk to the east. The river flowing in the valley was called Klasseas in antiquity. The mountains in the north are called Elemen. Selahattin Mountain is the current name given to the hills stretching to the east. Beylik Hill, 508 meters in height, is to the west of Şirince, overlooking the sea and the Selcuk plain.
The hills around Sirince are covered with pine trees and on the rocky cliffs with scrub. Marshmallows with violet flowers are the most striking plants on the climb to Şirince. The town is surrounded by olive groves, tangerine and fig gardens, and vineyards.
SIRINCE VILLAGE IN HISTORY
It is told in the village today that this new village on the mountain was called Cirkince, meaning rather ugly, with the intention of drawing less attention and interest of outsiders, thus ensuring security. One of the principal anecdote abput naming of the village tells that a group of Byzantine Greeks who were freed from the dominion of Aydınogulları and sent away for re-settlement, were asked by the neighbouring villagers whether the new place they had settled was nice or not. The answer was rather ugly.
A ceramic seal with the name of Georgeos used to brand bread in a bakery was found in a peach garden indicating the existence of a community life in the region in the Byzantine period.
The oldest travel notes about Kirkica are in the book of memories called A Visit to Turkey and Return to Britain, written by a scholar priest Edmund D. Chishull , who lived in Izmir during 1698-1702. Leaving Tire, Chishull reached the ancient city of Ephesus on April 30,1699. As the book reveals, the place to stay for the night around Ephesus is the village of Kirkidje. Chishull and his guide arrived in the village at around eight oclock in the evening tracing along the Klassen Valley in the east of Ayasuluk hill. Lets now listen to Chishulls words:
... Accompanied by our guide and on horseback, we went along a river with small springs, a long but pleasant journey of about an hour and a half, riding between the two hills below the Ephesus fortress and accompanied by the cooling shadows of myrtles, oleanders, Judas trees, Scots brooms, lilacs and others.�
Spending the night in the tents of the muleteers, they visited the village on the next day, on May 1st. Chishull states that all the inhabitants were Christian.
... The village priest wanted to show us the supposedly hand-written pages of the Bible. It was a Bible believed to have been written by Prochorus who was one of the seven assistant priests mentioned in the book called The Achievements of the Apostles. We examined it and found out that it was either a copy of the Bible or a prayer book from the 6th or 7th centuries.
It is recorded that Chishull and the group left Kirkinca village for Ephesus the same day in the afternoon.
Kirkinca was a village of 1800 households of Byzantine Greeks during the Ottoman reign in the 19th century.
The Germans had left behind their munitions stores in the ancient Ephesus. The Turkish gendarme appointed by the Mondros Armistice to hand them over to the allies had run away. Following the night fall, the villagers of Kirkinca carried all the weapons and explosive materials to the village pacing the roads of Ephesus. It was then that they felt independent. Hunchbacks immediately became straight.
In 1924, a Population Exchange Agreement was signed between Turkish and Greek governments. Thus,the post-war Kirkica was revitalized with Turkish newcomers from Salonika, Kavala and Provusta. The words of Kazim Dirik Pasha, the governor of İzmir at the time, about the name of the village are still quoted in the region. During the first years of the Turkish Republic, he visited the village and suggested changing its name from Cirkince -meaning rather ugly- to Sirince meaning charming, saying such a nice place should not be called ugly, but could only be called pretty.
Natural environmentSirince stands at the end of the valley which goes along the Çirkince mountain-pass from Selçuk to the east. The river flowing in the valley was called Klasseas in antiquity. The mountains in the north are called Elemen. Selahattin Mountain is the current name given to the hills stretching to the east. Beylik Hill, 508 meters in height, is to the west of Şirince, overlooking the sea and the Selcuk plain.
The hills around Sirince are covered with pine trees and on the rocky cliffs with scrub. Marshmallows with violet flowers are the most striking plants on the climb to Şirince. The town is surrounded by olive groves, tangerine and fig gardens, and vineyards.
Sirince-İ
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Sirince Village Selcuk / İzmir / Turkey - Sirince Hotel
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