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.
Home to an array of ancient cultures and civilizations, Cappadocia has one of the richest food cultures of Anatolia. Later, the Turks, Greeks, and Armenians, who lived here until the early 20th century, each laid a piece of the foundation for this richness. Besides their interaction in architecture and lifestyle, these diverse cultures also influenced each other in their eating habits and tastes, thus creating a unique food culture. As the only concept hotel located in one of the most special places of the world -Cappadocia- the exclusive Museum Hotel not only offers this distinct food culture but further enhances it with the unique touches of chef Çağrı Erdoğan, giving its guests an unforgettable gastronomical experience.
Chef Cagri Erdogan
Quitting his office job in order to pursue his dream and passion of becoming a chef, Chef Çağrı began his culinary journey at Alaçatı Barbun Restaurant. Rather than simply attending a regular culinary school, he chose to develop and hone his skills with the books he had brought from overseas, and, in 2013, he succeeded in becoming the head of the first research and testing kitchen in Turkey, founded under the “Alancha” name by Kemal Demirasal, one of the most famous chefs of Turkey. Chef Çağrı has spent his energy researching Anatolian ingredients and culinary culture, and developing new cooking techniques together with amazing taste combinations, using equipment owned by few chefs anywhere in the world. Additionally, he has promoted Turkish culinary culture by presenting Anatolian cuisine at events held in countries like Italy, Spain, and Greece, attended by the world’s top chefs. Taking over the kitchens at Museum Hotel—Turkey’s sole Relais & Châteaux hotel—in 2017, Chef Çağrı is enriching and interpreting the forgotten tastes of Anatolia and Cappadocia with unique natural products that he takes from Museum Hotel’s organic gardens and local bazaars.
||12.00 – 15.30
||19.00 – 22.30
For Lil'a Restaurant, the following is unsuitable: T-shirt, sports clothing, torn and worn clothing.
Our Kitchen’s Social Responsibility
Most of the ingredients used at Museum Hotel kitchen are supplied by local farmers, which enables the support of regional production of totally natural and local products. Artificial, mass-produced supermarket products are not used in Museum Hotel’s kitchens. The hotel also grows many of its own agricultural products on 500-acre farmland using “good farming” methods.