LİL'A RESTAURANT

Lil'a is the à la carte restaurant of the Museum Hotel, the only Relais & Chateaux hotel in Turkey. It presents the most beautiful examples of Turkish cuisine, the most special flavors of Anatolia and the traditional flavors typical of Cappadocia.

MUSEUM HOTEL;

ONE AND ONLY RELAIS & CHATEAUX HOTEL IN TURKEY

Lil’a is the à la carte restaurant of Museum Hotel, the only Relais & Châteaux hotel in Turkey, bringing the best recipes of Turkish cuisine, along with those special, almost forgotten traditional tastes of Anatolia and Cappadocia, and served with impeccable service to its guests. Situated in the most beautiful and scenic location of Cappadocia, and with its menus enriched by the creative suggestions of Chef Çağrı Erdoğan, one of the most successful chefs of the new generation in Turkey, Lil’a offers the most distinct interpretations of Anatolian cuisine and Cappadocia food culture with the assurance of the world-renowned Relais & Châteaux service quality.

ABOUT

ABOUTABOUT

RELAIS & CHATEAUX

Established in 1954 in France, Relais & Châteaux tasked itself with a mission of spreading luxury and individuality across the globe. Today, Relais & Châteaux’s prestigious network encompasses 500 exceptional luxury hotels and gourmet restaurants, spread across 60 countries on 5 continents. Only hotels and restaurants with a special character, a luxurious and boutique style, and high quality gourmet dishes and wines are selected to become members. Exceedingly high standards are the primary requirement of Relais & Châteaux.

CHEF

Çağrı ErdoğanCHEF

Having resigned from a table-top job and started his career as a passionate and imaginative cooker, Alaçatı Barbun started to work in the restaurant, but instead of going to any cooking school he chose to improve himself with the books he brought from abroad. In the year 2013, he started to be the head of Turkey's first research and test kitchen in the field of "Alancha" founded by one of the most important brand leaders of Turkey, Kemal Demirasal. In Turkey, he has spent all his energy in researching the equipment used in the laboratories, Anatolian materials and food culture, developing new cooking techniques and amazing flavor components in Turkey. Moreover, in countries such as Italy, Spain and Greece, exhibitions of examples from the Anatolian cuisine are being organized in organizations organized under the leadership of the best chefs of the world

CHEF