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Soup of the Day                                                                       

seasonal and local

Garden Salad                                                                               

with daily greens from our garden and village market, roasted
almonds, dried figs, dried apricots, mulberry, and sunflower seeds

Rocket and Sorrel Salad

Museum Hotel founder Ömer Tosun’s own special recipe. with rocket, spinach dock (sorrel), tomato, capia pepper, cucumber, garlic, and homemade pomegranate molasses

Selection of Mezzes for Sharing – for 2 people

mashed fava beans with caramelized onions and capers, beet mutabbal, hot spicy mashed tomato with onion and zahter (a type of thyme), orange celery, cacik, and garlic marinated eggplant on a bed of thick yogurt

Cappadocia Potatoes Casserole

from our garden, with fresh herbs

Hummus with Pastrami

with local Kayseri pastrami, blueberries, pine nuts and pistachios

Local Shrimps in Butter and Garlic

served with bisque sauce flavored with bourbon

Stuffed Onions

from the Van region; with basil and sumac extract sauce

Cappadocian style stuffed Vine-Leaves

traditionally from tandoor, with tender vine leaves from our narince vineyards in the Love Valley, with tomato paste sauce and garlic yoghurt sauce

Vegetable Skillet

selected vegetables sautéed in stone-mill olive oil with fresh thyme and local Topaç garlic

Anatolian Gourmet Cheeses

canrüba, tarzı siyah, Konya blue cheese, smoked, Circassian smoked cheese, kargı (crumbly) tulum cheese

Homemade Charcuterie Plate

sirloin with peppers, smoked calf’s tongue, smoked duck, entrecôte pastrami, fig mustard, bitter honey, capers, and melon pickle

From the Stone Oven and Tandoori

Tandoor Ribs

The perfect harmony of keşkek (wheat stew) and ribs cooked slowly on a wood fire for eight hours

Veal Cheek smoked with Vine Leaves

beef cheek cooked slowly in a red wine sauce, with portobello mushrooms couscous, roasted shallots, and powdered pastrami

Tava

very traditional: lamb chops and tenderloin, cooked in a traditional casserole with butter, pepper and garlic

Palace Stew

as conveyed by Cappadocian chefs who worked in the kitchen of Topkapi Palace; lamb’s shank with local apricots (bitirgen), prunes, shallots, and garlic

Duck roasted in honey and lavender

with cherry sauce and creamed beetroot

Güveç

One of the most traditional Cappadocia flavors; lamb sirloin, tender eggplant, garlic, pepper and tomatoes cooked in traditional Avanos casserole (güveç) in a stone oven for six hours, with smoked village yogurt and traditional firik rice

Roast Chicken

breast of poussin (young) chicken cooked on the bone, served with root vegetables and pickled mustard seeds

Wood Fire Grill
(with oak, apricot and cherry woods)

Beef Tenderloin

with sautéed vegetables with pineapple, and black garlic

Sea Bass

with cauliflower cream, spring onions, and apple salad with sesame seeds

Rack of Lamb

served with roasted Cappadocia Potatoes flavored with village butter, çömlek (potted) cheese and powdered pastrami

Traditional Pastries

Homemade Village Noodles (Erişte)

with butter, hemp, pumpkin seeds and local çömlek (potted) tulum cheese

Mantı

Cappadocian style traditional dumplings, with garlic village yogurt, minced-meat and tomato sauce, chickpea stew and sumac extract, mint, Turkish chili and pepper oils

Chocolate

fig, almond, and dark-chocolate soufflé in a pot, with vanilla ice cream and creamed vanilla sauce

Pistachio Baklava

Chef’s homemade baklava (filo pastry) with pistachio, served with kaymak (clotted cream) and traditional dry cream

Crème Brûlée with Traditional Mesir Paste

with almond ice cream and homemade grape molasses

Baked Pear Dessert on Pişmaniye
(Turkish Candy Floss)

with cream and caramel sauce

Stuffed Kanafeh

Chef's special touch to traditional kanafeh (künefe), oven shredded pastry with soft cheese and pistachio filling in thick syrup, with vanilla ice cream

Stewed Fruits

traditionally prepared: stuffed apricots, plums, figs, and dates cooked in village molasses on a slow fire and served with kaymak (clotted cream)

65 TL

Yağlama

Traditionally from the stone oven; pistachios, walnuts, honey, banana puree and spices on lavash, with slice of Maraş ice cream

White Chocolate Soufflé with Chestnuts

with cherry sorbet

Ice Cream Trio

flavored with walnuts, almonds and sour cherries

Fruits with Varied Textures

seasonal Cappadocian and Anatolian fruits

Homemade Burger

beet-flavored special burger bread, double beef burger with caramelized onions, double cheddar cheese, pastrami, and barbecue sauce, served with Cappadocian potato chips

Chicken Wrap

fried chicken breast and coleslaw, served with Cappadocian potato chips

Lavashes

Braised Beef and Turkish Sausage

with braised beef from Kayseri and chef’s special homemade sujuk (Turkish spicy sausage) 

Lamb Neck and Aged Yellow Cheese

with garlic village butter 

Four Anatolian Cheeses

with Konya blue cheese, tarzı siyah, aged yellow cheese and string cheese 

Homemade Snack Plate – 2 people -

everything homemade: burghul balls (filled with burghul wheat and minced meat), börek (fried pastry rolls) with pastrami filling, falafel, cheddar patties, onion rings, with Cappadocian potatoes

Cappadocian Breakfast Spread
(Served 09:00–12:00)

Anatolian cheese selection (ezine, Kars old kashar, çeçil, Erzincan tulum, soft white and clay pot cheese), seasonal greens, tomatoes, cucumbers and peppers (with pomegranate syrup and thyme), olive varieties (Aegean green and Gemlik black), village butter, pan yoghurt, thyme & keven honey, thick cream, homemade jam selection, pelver (a traditional quince and village molasses), ground sesame seed molasses, Kayseri pastrami, dried fruits (apricots, plums, raisins, walnuts, and almonds from our garden) and selection of breads.

Hot Dishes - Please choose five -

Village eggs (boiled, fried, omelette, scrambled or menemen ) Bazlama (Turkish pancake from stone oven with cheese, onion, potatoes, spinach or braised meat & yellow cheese) Fried Homemade Sujuk (Turkish spicy sausage) with pistachio and halloumi cheese, Fried vegetables (potatoes, zucchini, peppers and eggplant, with yoghurt and tomato sauce), Traditional fried paste (Pişi), Mushroom casserole with soy sauce, Rolled pastry with pot cheese, Zucchini patties, Pancake (with chocolate cream, strawberry and maple syrup)