Getting to Know Istanbul
Istanbul is the only major city in the world that spreads across Europe and Asia at the same time, built on both shores of the Bosphorus, which links the Black Sea to the Sea of Marmara. The city’s origins lie in Byzantion, founded in the 7th century BC by Megarian colonists at today’s Sarayburnu. In 330 the Roman emperor Constantine I made the city the new capital of the empire, and Constantinople was the centre of the Eastern Roman (Byzantine) Empire for more than a thousand years. With the conquest of the city by Mehmed the Conqueror on 29 May 1453, Istanbul remained the capital of the Ottoman Empire until 1922.
This layered past is still visible everywhere in the city: Hagia Sophia, completed by Justinian in 537, the 6th-century Basilica Cistern, the Theodosian Walls from the 5th century, Topkapı Palace, the seat of Ottoman government, and the Süleymaniye Mosque, one of Mimar Sinan’s masterpieces. The Historic Areas of Istanbul, which include these monuments, were added to the UNESCO World Heritage List in 1985.
Today Istanbul, with a population of about 15.7 million, is the most populous city in Türkiye and its economic and cultural centre. The two shores of the Bosphorus are joined by three suspension bridges (the 15 July Martyrs, Fatih Sultan Mehmet and Yavuz Sultan Selim bridges), by the Marmaray rail system (2013) running under the sea and by the Eurasia Tunnel (2016); ferries, however, are still the most enjoyable way to get around. Hagia Sophia was converted back into a mosque in 2020, and Kariye (Khora) was also opened for worship as a mosque in 2024.
When to Go
Istanbul has features of transition between Mediterranean and Black Sea climates: summers are hot and humid; winters are cool, rainy and occasionally snowy. Averages for 1950–2025 from the Turkish State Meteorological Service:
| Month |
Avg. high |
Avg. low |
Rainfall |
Rainy days |
| January |
9.6 °C |
4.2 °C |
89 mm |
16 |
| February |
10.2 °C |
4.2 °C |
71 mm |
14 |
| March |
12.4 °C |
5.5 °C |
62 mm |
13 |
| April |
17.4 °C |
9.2 °C |
48 mm |
10 |
| May |
22.3 °C |
13.6 °C |
33 mm |
8 |
| June |
27.1 °C |
18.0 °C |
28 mm |
5 |
| July |
29.7 °C |
20.5 °C |
22 mm |
3 |
| August |
29.7 °C |
20.8 °C |
24 mm |
4 |
| September |
25.9 °C |
17.6 °C |
40 mm |
6 |
| October |
20.6 °C |
13.7 °C |
66 mm |
9 |
| November |
16.1 °C |
9.9 °C |
78 mm |
11 |
| December |
11.8 °C |
6.5 °C |
99 mm |
16 |
The best times to go are April to June and September to October. In April tulips bloom in the city’s parks, above all Emirgan Grove; September and October are the months when the sea is still warm and the crowds thin out. July and August are hot and humid; see the Historic Peninsula early in the morning and spend the afternoon on a Bosphorus ferry or in the Princes’ Islands. In winter the poyraz and lodos winds can blow hard, and ferry services may be cancelled.
How to Get to Istanbul
By air: Istanbul Airport (IST) on the European side is one of the busiest airports in the world; the city is reached by metro (M11), Havaist buses and taxi. Sabiha Gökçen Airport (SAW) on the Asian side is in Pendik and is connected by metro.
By train: High-speed trains from Ankara, Eskişehir and Konya reach Pendik and Söğütlüçeşme on the Asian side and, via the Marmaray line, Halkalı on the European side. International services also use Halkalı and Sirkeci.
By road and sea: Intercity buses arrive at the Esenler (European side) and Ataşehir–Kadıköy (Asian side) bus stations. There are fast ferry services to Bursa, Yalova and Bandırma; within the city, Şehir Hatları ferries link the two shores and the Princes’ Islands.
Istanbul Area by Area
- Historic Peninsula (Fatih): Hagia Sophia, the Sultan Ahmed Mosque, Topkapı Palace, the Basilica Cistern, the Hippodrome, the Grand Bazaar, the Spice Bazaar, Süleymaniye, Kariye, Fener and Balat, the Theodosian Walls.
- Beyoğlu and Galata: the Galata Tower, İstiklal Avenue, Taksim, the Pera Museum, Istanbul Modern and Karaköy.
- Bosphorus – European side: Dolmabahçe Palace, Ortaköy, Bebek, Rumeli Fortress, Emirgan Grove, the Sakıp Sabancı Museum, Sarıyer and Rumeli Kavağı.
- Bosphorus – Asian side: Üsküdar and the Maiden’s Tower, Beylerbeyi Palace, Çengelköy, Kuzguncuk, Kandilli, Anadolu Fortress, Kanlıca, Anadolu Kavağı and Yoros Castle.
- Kadıköy and Moda: the bazaar, Moda seafront, Haydarpaşa Station and café culture.
- Eyüpsultan and the Golden Horn: Eyüp Sultan Mosque, Pierre Loti Hill, Miniatürk, the Rahmi M. Koç Museum.
- Princes’ Islands: Büyükada, Heybeliada, Burgazada and Kınalıada; car-free streets and mansions.
- Northern forests and the Black Sea coast: Belgrad Forest, Polonezköy, Şile and Riva.
Suggested Itineraries
Day 1 – Sultanahmet: Early in the morning Hagia Sophia and the Sultan Ahmed Mosque (mind the prayer times), then the Basilica Cistern and the Hippodrome. In the afternoon Topkapı Palace and the Harem; in the evening Sultanahmet köftesi.
Day 2 – The bazaars and Süleymaniye: The Grand Bazaar, the Spice Bazaar and the tiles of the Rüstem Paşa Mosque; in the afternoon the Süleymaniye Mosque and the view over the Golden Horn. Towards evening, balık ekmek at Eminönü and sunset from the Galata Bridge.
Day 3 – The Bosphorus: A Bosphorus ferry from Eminönü; Dolmabahçe Palace, kumpir in Ortaköy, Bebek and Rumeli Fortress. In the evening Karaköy and the Galata Tower.
Day 4 – The Asian side: Üsküdar and the Maiden’s Tower, Çamlıca Hill, then the Kadıköy bazaar and sunset on the Moda seafront.
Day 5 – The Princes’ Islands or the north: By ferry to Büyükada, a bicycle tour of the island and Aya Yorgi Hill; alternatively Belgrad Forest and fish at Sarıyer.
Istanbul Cuisine
Istanbul cuisine is the meeting point of the Ottoman palace kitchen with the migrant cuisines of Anatolia and the Balkans. Products with a registered geographical indication are the Eminönü balık ekmek sold from boats at the Eminönü pier, the sesame-coated, crisp İstanbul simidi, the Boğaziçi lüferi that passes through the Bosphorus in autumn, Silivri yoğurdu, Çatalca ormanlı pirinci and Şile kestane balı.
Among the city’s street foods are midye dolma, kokoreç (grilled offal), kumpir (Ortaköy), ıslak hamburger (the “wet burger”, Taksim) and kestane kebap (roasted chestnuts); in the milk-pudding shops, tavuk göğsü, kazandibi and sütlaç; and in the meyhanes, meze and rakı-and-fish tables. Sultanahmet köftesi, the delicatessens of the Kadıköy bazaar and Kanlıca yoghurt are also among the city’s classics.
Handicrafts
The light, cool Şile cloth woven from cotton thread has a registered geographical indication. In the Grand Bazaar carpets, kilims, copper, silver and ceramics are sold; glass and crystal making (çeşm-i bülbül) lives on in Beykoz, and ebru (paper marbling) and calligraphy (hat) in Cağaloğlu and Eminönü.
Practical Tips
- For public transport, buy an İstanbulkart; it is valid on the metro, trams, Marmaray, buses and ferries.
- Hagia Sophia and the Sultan Ahmed Mosque close to tourist visits at prayer times; the upper gallery of Hagia Sophia is visited by foreign visitors as a paid museum section.
- The Museum Pass (Müze Kart, MüzeKart) saves money at Ministry of Culture and Tourism museums such as Topkapı, the Archaeology Museums and the Galata Tower.
- Horse-drawn phaetons on the Princes’ Islands were abolished in 2020; people get around on foot, by bicycle or in the municipality’s electric vehicles.
- Traffic is very heavy; use the rail system and ferries as much as you can.