“If the world was only one country, Istanbul would be its capital.” Napoléon Bonaparte’s words ring true when we think about Istanbul and its history.
This breathtakingly chaotic metropolis is one of the only cities in the world (and certainly the largest) that straddles two continents—Europe and Asia—separated by the shimmering Bosphorus Strait. But unlike other "border towns," where crossing into another country is a bureaucratic affair, here in Istanbul, it’s just a regular part of life.

Istanbul: Split Between Europe And Asia!

Built in 657 B.C. Istanbul was once known as Constantinople, the capital of the Byzantine Empire and the Ottoman Empire. The city, with its multicultural influence, has been home to major civilisations such as the Romans and Greeks, and has, both physically and historically, been a bridge between Europe and Asia.
The European Side is smaller and borders Bulgaria. The Asian Side, or the Anatolian Side, makes up the majority of the city and belongs to Asia, bordering Syria, Armenia, Georgia, Iran and Iraq.
One moment, you're exploring the grandeur of the Hagia Sophia in Sultanahmet, standing where emperors once ruled the Byzantine and Ottoman empires. Next, you're weaving through the bustling bazaars of Kadıköy, on the Asian side, where hip cafés, seafood joints, and lively street art create a vibe that’s worlds apart—yet just a 20-minute ferry ride away.

The Bosphorus Bridge is one of the only places where you can walk from Europe to Asia in under 10 minutes. It’s a daily commute for thousands of Istanbullus, and visitors as well, who often prefer staying on the European side since it is more touristy, as opposed to the Asian side, which is far more relaxed and less-crowded.
Istanbul’s food scene reflects its continental split. On the European side, you’ll find rich Ottoman-style dishes like Hünkar Beğendi in the historic district of Fatih. On the Asian side, in Üsküdar or Kadıköy, you’ll be tucking into modern Anatolian flavors and some of the best street food in the city—like Midye Dolma (stuffed mussels) and Simit (the Turkish answer to a bagel).