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As with any hotel that is part of the Relais & Chateaux group, you can trust the quality of food. It’s a stamp of approval that gives confidence to guests around the world. For most of our meals in Cappadocia, we ate right here at the Lil'a Restaurant by Museum Hotel. And in order to offer a cuisine rooted in the cultural heritage of Anatolia and Cappadocia, the Museum Hotel itself farms numerous products. The hotel has its own organic kitchen garden, produces 100% organic honey and raises free-range chickens whose daily eggs are served for breakfast. The hotel has its own "sustainable farm site" of agricultural land which is guaranteed to be free of fertilizers and pesticides. The menus are enriched by the creative suggestions of Chef Çağrı Erdoğan, one of the most successful chefs of the new generation in Turkey.
Museum Hotel, Cappadocia (Sept 2019)
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