Philosophy
Lil'a, the à la carte restaurant of Museum Hotel, is the only Relais & Châteaux hotel in Cappadocia. Lil’a offers the best examples of Turkish cuisine, including those special, almost-forgotten flavors of Anatolia as well as traditional flavors unique to Cappadocia. Creating distinguished cuisine with exquisite service, Lil'a is also unique in its location and its stunning views, offering the most special flavors of Anatolian cuisine and Cappadocian food culture befitting the world-famous Relais & Châteaux brand.
For centuries, Cappadocia has been home to many ancient civilizations, shaping one of Anatolia’s most distinctive culinary heritages. Until the early 20th century, Turks, Rhums (Karamanlis – Turkish-speaking Orthodox Christians), and Armenians lived side by side in this region, contributing to a rich cultural mosaic that extended from architecture and lifestyle to the table and palate. This multi-layered way of life fostered not only shared spaces but also a truly unique gastronomic culture—one that reflects the harmony of diverse traditions, ingredients, and tastes.
Every time we enter our kitchen, we are reminded of the profound responsibility entrusted to us by the land and its history. We harvest ingredients from our own gardens nestled within Cappadocia’s valleys and source others from local producers who share our “preserve the locals” philosophy. With care and creativity, we reinterpret traditional flavors through a contemporary lens.
CHEF SAYGIN SESLI
Gaining early experience in the fine dining kitchens of Antalya, Saygın Sesli was invited to Cappadocia thanks to his deep passion for Anatolian cuisine.
Since 2018, he has served as the Executive Chef of Museum Hotel, Cappadocia’s only Relais & Châteaux member. Here, he reinterprets the forgotten flavors of Anatolia with a contemporary touch, using ingredients grown in the hotel’s organic gardens and sourced from local producers. In recognition of his vision and commitment to sustainable gastronomy, he was honored with the Relais & Châteaux Rising Chef Award in 2023.
Our culinary philosophy also embraces sustainability—reviving local ingredients, protecting ancient seeds, and empowering regional producers. As a result of this vision, the rare “Topaç Garlic,” a native variety grown only in Topaç village, has been recognized in the Slow Food – Ark of Taste catalog thanks to the efforts of Museum Hotel in collaboration with Relais & Châteaux. Likewise, the long-forgotten Alyanak wheat, a heritage grain unique to the region, is now being cultivated under our supervision and featured in the breads and pastries we serve—encouraging its revival among local farmers.
Tolga Tosun – Creative Culinary Director & Co-Founder
As one of the founding partners of Museum Hotel, Tolga Tosun is the creative force behind the gastronomic identity of Lil’a. His vision reinterprets the ancient culinary heritage of Cappadocia through a contemporary lens—refined yet grounded, innovative yet deeply connected to the land. Each plate reflects Tosun’s profound sensitivity to terroir, seasonality, and sensory storytelling. In the creative development of the menu, he plays a leading role in shaping ideas, viewing the kitchen not merely as a stage but as a living narrative.
Since 2013, Museum Hotel has been a proud member of Relais & Châteaux, embracing not just a culinary philosophy but a genuine art de vivre. The culinary philosophy of Lil’a is a natural extension of this ethos—seamlessly integrated with the hotel’s “living museum” concept. The history, authenticity, and passion for local detail that permeate every corner of the hotel are echoed in the kitchen as well. Tosun’s gastronomic approach embodies the core values of Relais & Châteaux—locality, authenticity, and sensory elegance—brought to life in the heart of Cappadocia.