SkyTeam Istanbul lounge. (Photo: SkyTeam).
An oasis of calm, the lounge is the perfect place to catch up with work, call home, or simply do nothing at all. It offers locally-sourced dishes and drinks, alongside complimentary Wi-Fi and other amenities designed to help customers relax before flights.
The entrance to the SkyTeam Istanbul lounge. (Photo: SkyTeam).
SkyTeam’s Istanbul lounge is available to Elite Plus, First and Business Class customers. Here’s just some of what can be experienced inside:
Interiors
The unique decor makes an instant impression; a statement reception area, LED lighting, custom-made furniture and living moss walls. The 582 m2 lounge, with more than 145 seats, never feels crowded – even at its busiest.
Interiors of the lounge. (Photo: SkyTeam).
Food & Drink
Sample authentic Turkish cuisine such as freshly cooked pide (Turkish pizza) prepared on-demand at the live cooking station, mezze and traditional tea and coffee are served. The menu includes European dishes, as well as a selection of snacks. Spirits, soft drinks and wine sourced from local Turkish vineyards are also available.
The buffet area. (Photo: SkyTeam).
Facilities
The lounge is open 24 hours a day, ready for passengers at any stage of their journey – from taking a refreshing shower to simply recharging.
Location
Located in the West Wing on Level H, the lounge has an elevated position; it is a refuge from the bustle of the airport.
Nest seating. (Photo: SkyTeam).
Kristin Colvile, SkyTeam’s CEO and Managing Director said, ‘SkyTeam is hyper-focused on creating the best in class customer experience of any alliance, and our branded lounges are key to achieving this goal. This striking new lounge is an important component of delivering a seamless experience at every step of our customers’ journeys.’
SkyTeam will be opening its eighth branded lounge in Santiago de Chile in early 2020.
For more information about SkyTeam Lounges, click here. For more travel inspiration visit www.skyteam.com or find us on Instagram @skyteamalliance
SkyTeam
Nguyen Xuan Nghia – COMM
