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
At a relatively young age, he worked as a chef for big-resort à la carte restaurants in Antalya. As result of his interest in working with Anatolian cuisine, he was invited to Cappadocia, where he has continued his dream and passion to work with Cappadocian and Anatolian cuisine. Taking over the kitchen of Museum Hotel, Cappadocias only Relais & Châteaux hotel, in 2018, Chef Saygın enriches and interprets the almost-forgotten flavors of Anatolia and Cappadocia, blending unique natural products from Museum Hotel’s organic gardens and local village markets.
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.