DIRECTION

DIRECTION

AIRPORT VIP PRIVATE TRANSFER

Our Hotel provides a VIP transfer service to the hotel for the Guests arriving to Istanbul Airport for 30€ and arriving to Sabiha Gokcen Airport for 35€.

For more information please contact the hotel administration:  reservation@recitalhotel.com or +90 212 458 64 10

PUBLIC TRANSPORT

From Istanbul Airport: Take Havaist Airport Shuttle towards Yenikapi. Take a taxi to the hotel (8-10 minutes; 5€)

From Sabiha Gokcen Airport: Take public bus from Sabiha Gokcen Airport to Kadikoy. Then take public boat from Kadiköy pier to Eminönü pier. Get on the tram, direction Bagcilar. Get off  at Cemberlitas Tram Stop. The hotel is 3 minutes walk through the Peykhane Street (check on the map). Or Outside of the airport, Havatas Airport Shuttle service departs to Taksim. From Taksim square, take funicular line to Kabatas. From Kabatas take the tram, direction Bagcilar. Get off  at Cemberlitas Tram StopThe hotel is 3 minutes walk through the Peykhane Street (check on the map).

TAXI – YELLOW CAB

There are Taxis/yellow cabs outside of the airport. The taxi journey from Istanbul Airport to the hotel takes roughly 70 minutes and costs approx. 180TL(about 22€); from Sabiha Gokcen Airport roughly 80 minutes and costs approx.200TL (about 25€).

For your information: Official taxis are yellow in colour and they have the company name on them. They definitely have a taximeter. The starting price is 5,40TL and 3,10TL for each km. Rush hour traffic between 07:30am – 09:00am and 17:00pm – 20:00pm affects the time and cost of your trip!


COVID-19 and HYGIENE RULES / APPLICATIONS PROTOCOL


GENERAL PRINCIPLES,

A 33-item protocol including COVID-19 and hygiene rules and practices has been prepared for the hotel in general.

A social distance plan is prepared for general use areas.

ENTRANCE OF GUESTS TO THE HOTEL
At the arrival during check-in the guests get  a message to their mobile phones regarding COVID-19 measures and practices in the hotel and if requested, this information is given in writing also. In addition, visual information about the rules and social distances applied/to be followed in places where the guest and the staff can easily see is provided throughout the property. There are social distance markings wherever a queue can occur.
Guests are welcomed with contactless thermometers, disinfection mats and hand disinfection at the entrance to the facility. Personal protective equipment such as masks and gloves are provided to be given to guests upon request.
As far as possible, contactless payment is charged.
GENERAL USAGE AREAS
Signs and written information regarding the use of elevators in accordance with social distance rules are provided.
The breakfast room and lobby are arranged as 1.5 meters between tables and 60 cm between chairs side by side in accordance with the social distance plan.
Breakfast is served by the service staff. Care is taken to maintain physical distance rules and avoid contact during service.
In general usage areas there aren’t any tea/coffee machines, water dispensers and beverage machines. The guest receives service through the service personnel. After each guest use, the cleaning of dining tables and furniture, tabletop equipment (except disposable ones) are made with alcohol-based products.
Alcohol-based hand antiseptics/disinfectants are available at the entrance of general usage areas and all the toilets.
Reservation system is applied in the gym. The Gym can only be used for 45 minutes and a maximum of 2 people sharing the same hotel room. After each use, cleaning of the usage area and equipment is ensured with hygiene material in accordance with the standards.
STAFF
Regular health check of the staff is carried out.
All staff are given special training in epidemics and hygiene.
Non-contact fever measurement is applied to the staff at the entrance.
Staff is provided with personal protective equipment (such as masks, gloves, visor masks, etc.) suitable for possible contact with the guests and the environment and the use of hand disinfection is monitored.
Daily cleaning and hygiene of the staff’s clothes are provided.
The shower-toilet and rest areas of the staff are arranged in accordance with the social distance conditions.
The necessary precautions have been taken to ensure minimum human contact of people who are temporarily accepted to the facility due to supply of goods or other reasons (repair, maintenance, etc.).
GENERAL CLEANING AND MAINTENANCE
All areas are cleaned with disinfection materials in accordance with the standards according to the nature of the surface and with proper frequency. Floors of WC, toilets, urinals, sinks, taps, door handles are frequently cleaned and disinfected. Liquid soap is kept constantly.
Periodic maintenance of the ventilation and air conditioning system, other tools, equipment, materials, equipment such as dishwashers and sterilization of the necessary ones are provided.
Hand-touched surfaces such as door handles, handrails, elevator buttons, electrical buttons, pos device, television control, telephone, room card, water heaters in the rooms are frequently cleaned with disinfectant.
During the stay, the room is only cleaned when the guest wishes.
Guest rooms, surfaces that are touched by hand and equipment such as telephone, TV remote controllers, kettles, door-window handles are cleaned with disinfected products after the check-out of the guests.
Guest bedroom cleaning is done by the housekeeping wearing masks, using disposable gloves for each room.
Check-out rooms will be not given to another guest on the same day.
Towels, bed linen, pillows and sheets are collected separately and washed separately.
Natural ventilation of closed areas is frequently provided. Filters of air conditioners/ventilation systems are changed frequently.
There are gray colored waste bins in general areas for the guests and staff. It is stated that these bins are only for materials such as masks and gloves and these wastes are not combined with other wastes during disposal.
Cleaning and hygiene of the kitchen and related areas, all kinds of equipment and equipment used in the kitchen, counter and storage areas are made regularly.
Non-duty staff cannot enter the kitchen areas.
All foods are stored in closed cabinets or covered. In order to prevent cross-contamination, foods prepared with untreated foodstuffs are stored separately in the kitchen.
Kitchen personnel use work clothes and personal protective equipment during the work, regularly wash and disinfect their hands.
Service items in the entire hotel are washed in dishwashers.