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April 25, 2026 | VOL 18

ISTANBUL’s NEW COOL SPOT: Hovagimyan

words Onur Basturk  

In every city, what feels “cool” shifts over time, and Istanbul is no exception. A decade ago, Karakoy was in its prime. There were only a handful of restaurants, but they were good. The neighbourhood had not yet been overtaken by low-quality crowds, and the Galataport development — with its open-air mall atmosphere — had not yet reshaped the waterfront.

And yet, despite everything, Karakoy endures. Karakoy Lokantası is still here, even if it has changed address. Istanbul Modern remains, even if it now sits within Galataport. And today, Karaköy has a new highlight: Hovagimyan Hotel and Suites, standing directly opposite the Peninsula — a symbol of a very different, more polished world.

A BUILDING WITH A LONG MEMORY 

 

What makes Hovagimyan recall the Karakoy of its earlier, more characterful days begins with the building itself. The hotel occupies a structure from the 1910s designed by architect Leon Nafilyan, who brought a Parisian sensibility to the heart of Istanbul. With more than a century behind it, the building feels like a quiet time traveller, carrying the city’s memory within its walls.

This historic han has been carefully reactivated through the refined vision of Rana and Erol Tabanca — the duo behind projects such as Alavya in Alacati and OMM (Odunpazarı Modern Museum) in Eskisehir, both known for contributing meaningfully to Turkey’s cultural landscape.

 

OUR AIM WAS NOT TO DISPLAY THE PAST, BUT TO LIVE WITH IT

 

Hovagimyan includes 21 suites of varying sizes. The first thing that draws you in is the view: the Historic Peninsula on one side, the Bosphorus on the other. But there is another layer. The rooms are furnished with Art Nouveau and Art Deco antiques and artworks, all selected from Erol Tabanca’s personal collection.

 

Creative Director Selina Pirinccioglu explains that preserving the building’s character while giving it a new life was central to the project:

“This is not a hotel that repeats a single idea throughout. It carries traces of different periods and reflects Istanbul’s layered identity. Our aim was not to display the past, but to make it possible to live with it.”

FAMILIAR FLAVOURS, REVISITED 

General Manager Aslı Buyuka highlights what sets Hovagimyan apart: “We didn’t try to invent a new concept. We focused on how to keep a strong building alive in a special part of Istanbul. That’s why we didn’t limit ourselves to the accommodation experience alone, but designed a flow that extends throughout the day. The restaurant at the entrance and the Penthouse becoming meeting points are part of this idea.”

As Büyüka notes, the ground floor hosts a restaurant shaped under the consultancy of chef Seray Öztürk: sen’den. As its name suggests in Turkish, sen’den brings a sense of familiar intimacy to the table, interpreted with a contemporary touch. Think crisp fried mussels, lamb baked with orzo, lentil mantı, bonito pilaki with olives, beef brisket, freekeh rice with seafood — and, to finish, a salted-caramel rice pudding that quietly steals the scene.

- The full story is featured in Vol.18 - 

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