Swissotel The Bosphorus

Kiraz was a great she gave us the best service that we could have she is amazing. The food was great thanks for the chef and the desert was so good and the wine

Elif Birsen she was awesome- she did her best!! I will come back because only of her services. You will have you try the food yourself and drinks . Didn’t care for it but the rooftop view is awesome-beautiful. Seagulls like to stare at you a lot.

everything was awesomely awesome I can’t believe how hospitable and great all waitress were especially Miss Elif and Aleyna , Nur.

As an international Diamond Member, I have spent more than four months at Swissôtel Bosphorus over the past two years, investing well over €100,000 in this property. It is therefore with both authority and regret that I must declare the following: Swissôtel Bosphorus has entered a period of decline. What was once one of Istanbul’s most distinguished properties now operates less like a five-star sanctuary and more like a banking office or factoring company, where every courtesy, every plate of food, every percentage of discount is monitored, logged, and reported by the Finance Department. Guests are not hosted ,they are controlled. This excessive oversight has stripped managers of initiative and authority. They deliver polite phrases, wear perfect suits, and persuade guests to consume more and leave glowing reviews, yet they cannot make a single decision that eases the guest’s stay. The result is a mechanical, transactional environment, dressed up as “guest satisfaction,” but experienced by the guest as pressure and quiet surveillance. The culinary experience reflects this decline most clearly: Executive Lounge (17th floor): Extremely limited, uninspired, and far below five-star standards even below many airline lounges — to the point of causing physical discomfort. Main Restaurant: Thanks only to İbrahim Yaman, whose culinary talent is outstanding, the main restaurant still offers a truly flavorful and satisfying experience. Beyond his contribution, however, the food remains average and inconsistent for a hotel of this stature. Guests come for the view and architecture, but after two or three days, they feel the weight of this rigid system. Private information is circulated among managers; group emails and internal follow-ups create an atmosphere of constant monitoring. Guests are treated as consumers, not as honored guests. I therefore categorically reject this outdated financial mentality and the discomfort it caused me. I will not return to Swissôtel Bosphorus, and I will share this experience across seven major platforms, reaching an audience of more than 470,000 international travelers ,particularly those who seek authenticity and excellence in hospitality. It must be said, however, that a few individuals remain bright examples within this failing system: Mr. Utkan (General Manager), Yunus Emre, Çetin Bey, and Ms. Selen have been professional, sincere, and genuinely supportive. Their presence has been the only reason I returned even for this last stay. Unless Swissôtel Bosphorus abandons its rigid control system and returns to the true art of hospitality ,where guests are treated as guests, not targets ,its decline will continue

Ozgur cicekdal. Is the best and room very clean. And all is best in hotel. Thank you Ozgur cicekdal all laundry best and quick