What is the hotel buffet food like in Istanbul — variety and quality?

On one day, the beach food stand had plain pieces of chicken or other meat instead of the usual snacks, suggesting that its selection varies by day.

Recent dishes included well-reviewed braised beef with mashed potatoes. Sea bream was considered good but bony, while grilled mackerel was less appealing and may be an acquired taste.

Another recent observation found the main protein selection limited to rotating chicken, turkey, fish, liver and kebabs; beef was seen only once, in soup.

On 29 August, dinner included grilled salmon and beef; smoked salmon was also available at breakfast.

A recent guest found the breakfast cold cuts unappealing.

Recent offerings included kidneys, mussels, sweet-and-sour chicken, and beef with potatoes and carrots. The kidneys, mussels, and sweet-and-sour chicken were disappointing, while the beef with potatoes and carrots was considered tasty; overall, there were still plenty of enjoyable dishes.

One guest noted the battered fried chicken was very tasty, but by 8pm sushi was already gone. Crayfish were available and some guests piled their plates high with them.

A critical take on the buffet claims there's really only one main dish at a time (like an omelette), and everything else is just sauces, spreads and dips rather than genuine variety.

A detailed negative review (citing recent August reviews on TopHotels) says that after 5 days at the hotel, real meat was almost absent — only chicken and turkey drowned in oil or tomato paste. Fish was scarce too, mostly small grilled fish with a charred, blackened crust; red fish (salmon) appeared once at lunch but ran out fast. Lots of breaded, deep-fried chicken semi-finished products (nuggets, schnitzels, drumsticks). Mashed potatoes were bright yellow (possibly powdered), and potato wedges swam in orange-colored oil. Bread was limited to two sliced fresh types, with the rest packaged like store-bought; no Turkish flatbread. Salads were minimal: grated carrot, beets, purple cabbage, marinated vegetables, bean puree, cucumbers and tomatoes. Lunchtime snack options included a pizza-pie or overly dried french fries.

The meat selection was especially broad: besides chicken shashlik and braised turkey, there were beef tongue, stuffed eggplant, stuffed peppers, and beef with vegetables. Lamb kebab was also served, though it was considered rather fatty.

The buffet concept was reportedly updated in response to guest feedback: the selection became noticeably larger and more varied. Lunch options included trout and chicken steaks.

Tried the hotel's à la carte restaurant: complimentary starters (also on the menu), a burrata salad, beef fillet skewers and young lamb skewers. Presentation was unusual, food was tasty, cost 15 EUR per person.

One dinner featured crayfish, sushi and tuna, plus stewed turkey pieces and grilled chicken legs.

Ate at a place on Istiklal: very tasty chicken (with pepper, tastes like shashlik) served with fried marinated baby onions, choice of pasta or fries, salad or steamed vegetables. Portions are large — couldn't finish it with a child.

The buffet also includes: pilaf, fried ham, Mexican-style meatballs (seem spicy), stewed spinach, veal under cheese, lentils or peas, and pureed soups. Outdoors there's a separate stand with chicken nuggets, pasta, hamburgers and fries.

A recent review says the hotel restaurant has a rather limited selection, but the food is generally tasty and filling. Chicken appears most often in different forms: fried, stewed in tomato sauce with vegetables, plus chicken liver and hearts. Beef shows up less often as small pieces in gravy, along with beef heart and turkey skewers. Fish during the week included rainbow trout, fried herring, and a small bony fish.

The same review adds more detail on buffet sides and extras: mashed potatoes, fries, rustic-style potatoes, pasta, and rice, plus vegetable appetizers, pickles, and marinades. Fruit included watermelon, oranges, grapefruit, pears, apples, and apricots. Desserts were mostly standard frozen-style sweets, with baklava only occasionally. Alcohol was local; bars served wine, whisky, gin, a Baileys-style liqueur, sparkling wine, and cocktails, while the beach bar also had burgers, fries, fruit, and ice cream.

Lunch included a rich lamb or beef shurpa soup — highly recommended.

Meat selection is varied: turkey prepared multiple ways, beef patties, several types of fish, beef tails and ribs, occasional shrimp. The snack bar sometimes serves lamb kebab.

Dinner grill included trout, vegetables, chicken wings and patties. Pasta cooked inside a whole cheese wheel is a highlight.

Eggs are fried to order at breakfast. The grill station offers vegetables, chicken skewers, and occasionally lula kebab.

Standard lunch tray includes bulgur, pasta, salad, potatoes, chicken, bread, sauces and orange slice. Potatoes, pasta and chicken tend to be quite salty. Drinks are extra: beer 600 RUB, can of cola 400 RUB.

A three-course dinner at a local restaurant cost 690 Turkish lira: chicken pilaf, a meat and eggplant dish, and brownie for dessert.