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Istanbul International Airport (IST)
Enjoy one-of-a-kind traveling experiences provided by a brand-new Istanbul International Airport
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New Istanbul Airport in Istanbul Turkey
Meet and greet one of the most impressive airports around the world, Turkish official #1 airport, Istanbul International Airport. The transportation facility of the airport has operated since the year of 2019, and annually the airport is able to welcome over 73,000 passengers. Located approximately 35 km (22 miles) from Ataturk airport, and 37 km from the central part of the city IST became the true heir of the last one and even took a higher ranking (among the top of the biggest airports, IST occupied fourth place while Ataturk Airport was in fifth place until it was closed).

An overwhelming construction plan of the airport completed recently, a truly giant area of the airport and innovative technologies implemented in its construction made this six-runaway airport an important transportation spot for intercontinental flights, domestic flights, and connections between Asia, Europe, USA, and Mexico and a world-known brand.
In general, the info about Istanbul International Airport can be depicted in the following table.
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airport
Services and shopping at the airport
As for amenities to enjoy in the impressive Istanbul airport before your departure, you will be truly amazed by their diversity as there are lots of opportunities for passenger how to spend time waiting for their plane to fly from the airport.
For families and kids, the next options become a salvation at the airport:

Security control checkpoints for families with newborns and toddlers.
Baby care rooms and diaper changing stations.
Children’s playground sites devoted to aviation across the airport.
Strollers and buggies to transfer families and kids within the airport from gate to gate so as not to run mad in a hassle in the last minutes.
Special Young Lounge for a family with kids and teenagers with Playstations, board games, comics, etc.
For shopping lovers, Istanbul airport is an impressive retail place due to numerous shop spots including expansive duty-free stores, pharmacies, pet shops, and souvenir shops where you can find gifts for any anniversary or special occasion. Its duty free area forms a real Luxury District and makes miracles with its diversity of brands and deluxe items. Therefore you can hardly leave it without a purchase.
For businessmen and people who do not like to waste time when they travel, there are:

SPA and beauty salons,
Art exhibitions and museums,
Banks, currency exchange stations, and ATMs,
Business meeting rooms in lounges and working stations with PCs
Convenient transportation with easy access from both sides of Istanbul airport to the metro stations, bus stops, car rentals, and taxis.
As for your meals, you can be sure that you’ll enjoy eating at the airport at its best. Still, do you know that there are at least over 40 bars, restaurants, and cafes working officially throughout the airport? So you can choose the best dining options and service without obligatory transfer to Taxim Square or Sultanahmet district to get pleasure from spices and tastes of Turkish cuisine.

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Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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