Design Hotels introduces Witt Istanbul Hotel's new Permaculture Garden, offering guests a refreshing natural retreat high above the hubbub below.
BERLIN – In a chic bohemian neighbourhood on the European side of Turkey’s biggest metropolis lies Witt Istanbul Hotel, an 18-room corner property decked out with retro furnishings, monochromes and modern luxury. To add to its already unique personality, designers Aybike Zengin and Deniz Ucok – with the help of the hotel staff and a few volunteer guests – have now added a rooftop terrace with an eco-spin on it. Design Hotels introduces Witt Istanbul Hotel’s new Permaculture Garden, offering guests a refreshing natural retreat high above the hubbub below.
A Garden in the Sky
It’s rare to come into contact with nature in a city of over 14 million inhabitants, and in an effort to combat this, Witt Istanbul Hotel has created a natural space for guests to relax on their 160 sqm rooftop. The permaculture garden adds a new dimension to the meaning of “retreat”, as guests can order drinks up to the Cozy Sitting Area while enjoying the views of Bosphorus, Topkapi Palace and Galata Tower in a rare moment of urban escapism.
The garden is built on the recognition that communities all over the world face challenges such as food security, climate change, and difficult inner-city living conditions. It is a model of community-involved, sustainable agriculture, demonstrating urban sustainability practices like vermicomposting, planting for small city spaces, and micro-green cultivation.To achieve the garden, Witt Istanbul Hotel worked with Aybike Zengin and Deniz Ucok who have backgrounds in landscape architecture and graphic design. These designers brought their knowledge gleaned from working with Geoff Lawton and Nick Huggins – two experts in the field of permaculture – to the hotel, leading the collective effort to completion in May.
Roof to Restaurant
Along with its ecological benefits, this also ensures that the hotel’s breakfast includes a refreshing mix of home-grown ingredients produced without artificials. Fresh strawberries for the fruit salad, raisins for the granola, lavender for the winter tea, arugula for the salads, and mustard greens for the herb omelette are just a few of the ingredients used. Wicking beds are also used for irrigation, meaning less water is consumed in the rooftop-to-plate process.
Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor's degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales.
She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.
