Denizli

İzmir

İzmir

Urla

Urla

Tekirdağ

Edirne

Tekirdağ

Tekirdağ

Tekirdağ

Tekirdağ

2022, Urla

2022, Urla

2022, Urla

2020, Urla

Traditional wedding soup with tandoor-cooked lamb neck, Lil’a’s interpretation. Served only at dinner.

Tandır kuzu gerdan ile geleneksel düğün çorbası, Lil’a yorumu. Served only at dinner.

Seasonal greens from our garden and the village market, raw almonds, bitter apricot, dried mulberry, aged goat cheese, pomegranate molasses from Harran, Ayvalık olive oil.

Bahçemiz ve köy pazarından mevsim yeşillikleri, çiğ badem, bitirgen kayısı, dut kurusu, yıllanmış keçi peyniri, Harran nar ekşisi, Ayvalık zeytinyağı

Our garden potatoes, Topaç garlic, village butter, fresh herbs.

Bahçemiz patatesi, Topaç sarımsağı, köy tereyağı, taze baharatlar

Layered bulgur, spiced minced meat, yogurt with lemon zest.

Katmanlı bulgur, baharatlı kıyma, limon kabuklu yoğurt

Grilled lamb sweetbreads from the mountains of Cappadocia, mushroom cream, Niğde Tabal cheese.

Kapadokya dağlarından ızgara kuzu göbeği, mantar kreması, Niğde Tabal peyniri

Stone-oven pide, smoked kid, Bergama tulum cheese, Topaç garlic powder.

Taş fırın pide, oğlak füme, Bergama tulumu, Topaç sarımsak tozu

Artichoke from our farm, artichoke cream, artichoke foam.

Çiftliğimizden enginar, enginar kreması, enginar köpüğü

With Ayhan’s eggplant—karniyarık and imam bayıldı.

Ayhan patlıcanı ile karnıyarık ve imambayıldı

Lamb leaf offal, lavash, Topaç garlic, okra, and grape-vinegar pickle of fennel/black grapes?

Yaprak ciğer, lavaş, Topaç sarımsağı, bamya ve frenk üzümü turşusu

Village butter, garlic, bourbon bisque sauce.

Köy tereyağı, sarımsak, bourbonlu bisque sos

Mazı pear stuffed with Pelver and Konya mold cheese, valley honey from our beehives, Aydilge cheese, fig—“uyutma” (dessert steeping).

Pelver ve Konya küflü peynir dolgulu Mazı armudu, arılığımızdan vadi balı, Aydilge peyniri, incir uyutma

Wood-fire beef ribs, keşkek cream made from Alyanak wheat, pickled red onion, and marrow sauce.

Odun ateşinde dana kaburga, Alyanak buğdayından keşkek kreması, kırmızı soğan turşusu, ilik sos

Beef cheek in a Shiraz wine sauce, grilled with vine-branch smoking, onion dolması, and dumplings with black garlic.

Şiraz şarap soslu dana yanağı, asma çubuğu tütsüsü, soğan dolması, siyah sarımsaklı mantı

Aladağ lamb loin chops and küşleme, village butter, kıl pepper, tomatoes, Topaç garlic.

Aladağ kuzu pirzolası ve küşlemesi, köy tereyağı, kıl biber, domates, Topaç sarımsağı

In earthenware pot with kuzu kol (lamb foreleg), bitirgen apricot and dried plum; smoky firik pilaf and grape-vinegar drink/compote of grape pickle (turşu hoşafı).

Kuzu kol, bitirgen kayısı ve erik kurusu ile toprak güveçte; isli firik pilavı, üzüm turşusu hoşafı

Slow-cooked free-roaming chicken breast, cauliflower cream, Cappadocia truffle.

Yavaş pişmiş serbest gezen tavuk göğsü, karnabahar kreması, Kapadokya trüfü

Aegean line-caught sea bass from our vineyards with Emir wine sauce, capers, potatoes, red onion, and valley thyme (oregano).

Bağlarımızdan Emir şarap soslu Ege olta levreği, kapari, patates, kırmızı soğan, vadi kekiği

Black garlic cream, cedar tea smoke, sour tamarind—grape molasses sauce, beet cream, Sevruga caviar.

Siyah sarımsak kreması, sedir çayı tütsüsü, demirhindi–üzüm pekmezi sosu, pancar kreması, Sevruga havyarı

Lamb cage from Aladağ, smoked wild apple and potato cream, with a rich marrow sauce.

Aladağ kuzu kafesi, isli yer elması ve patates kreması, yoğun ilik sos

Chestnut mushrooms, artichoke, celery, beet, Jerusalem artichoke, broccoli, and baby carrots; a turmeric—citrus sauce.

Kestane mantarı, enginar, kereviz, pancar, yer elması, brokoli ve bebek havuç; zerdeçallı narenciye sos

Mantı with beef pöç filling, Yahyalı oily yogurt, and aromatic herb oil(s).

Dana pöç dolgulu börek mantı, Yahyalı yağ yoğurdu, aromatik ot yağları

Cappadocian mantı stuffed with pottery cheese, tomato sauce with basil, and aged goat cheese.

Çömlek peyniri dolgulu Kapadokya mantısı, reyhanlı domates sos, yıllandırılmış keçi peyniri

Homemade erişte noodles, pottery cheese cream, “tütünlük” Kayseri pastırma, pumpkin seeds, çedene (sesame-like seeds), and black pepper.

Ev yapımı erişte, çömlek peyniri kreması, “tütünlük” Kayseri pastırması, kabak çekirdeği, çedene, karabiber

Clay soufflé with dried figs, almonds, and bitter chocolate; vanilla anglaise.

Kuru incir, badem ve bitter çikolatalı çömlek sufle; vanilya anglaise

Burnt village milk mousse, damla sakızı (natural resin) cream, Osmancık rice ganache, burnt sütlaç ice cream, Giresun pickola hazelnut.

Yanık köy sütü mousse, damla sakızı kreması, Osmancık pirinç ganache, yanık sütlaç dondurması, Giresun pikola fındığı

Mazı pear in Shiraz wine, kaymak cream, and cotton candy.

Şiraz şarabında Mazı armudu, kaymak kreması, pamuk şekeri

Oven-baked quince, roasted walnuts, milk-surface kaymak, quince ice cream made with walnuts, and quince foam.

Fırın ayva, kavrulmuş ceviz, süt yüzü kaymak, ceviz dondurması, ayva köpüğü

Baklava crisps, semolina cream, pistachio, and dried kaymak and milk kaymak.

Baklava kıtırları, irmik kreması, Antep fıstığı, kuru kaymak ve süt kaymağı

Bitirgen apricot, dried plum, fig, and date—slow-cooked over heavy heat with village molasses; koftür, and whipped kaymak espuma.

Köy pekmezi ile ağır ateşte bitirgen kayısı, erik, incir ve hurma; koftür, süt kaymağı köpüğü

Thin layers of dough, walnuts, kaymak, and a Kaymaklı dried kaymak ice cream.

İnce açılmış hamur katları, ceviz, kaymak ve Kaymaklı kuru kaymak dondurması

Bulleit bourbon, campari, martini rosso

Bulleit bourbon, angostura bitter, simple syrup

Campari, Martini Rosso, prosecco

Campari, martini rosso, prosecco

Martini Rosso, Campari, and soda water.

Martini rosso, campari, maden suyu

Bulleit bourbon, ginger, lemon juice, and honey syrup.

Bulleit bourbon, zencefil, limon suyu & bal şurubu

Bulleit rye whisky, martini rosso, angostura bitter

Hennessy VSOP, Cointreau, and lemon juice.

Hennessy VSOP, cointreau, limon suyu

Martini (Please ask your server)

Martini (Lütfen garsonunuza danışın)

Check with the venue

Martini (Please ask your server)

Martini (Lütfen garsonunuza danışın)

Check with the venue

Martini (Please ask your server)

Martini (Lütfen garsonunuza danışın)

Check with the venue

Martini (Please ask your server)

Martini (Lütfen garsonunuza danışın)

Check with the venue

Anatolian cheeses sourced from local producers—heritage cheeses on the verge of disappearing; Konya mold cheese, Karaman Divle Obruk, smoked/ash-aged amber (küllü amber), Niğde Tabal and Bergama tulum, with our garden’s spicy pepper jam.

Yerel üreticilerden temin edilen, kaybolmaya yüz tutmuş Anadolu peynirleri; Konya küflü, Karaman Divle Obruk, küllü amber, Niğde Tabal ve Bergama tulum, bahçemizden acı biber reçeli ile

Amuse-Bouche; Soğan Aşı: regional onion soup, almond, shallot; Çömlek Peyniri: earthenware-pot cheese cream, nigella seeds, earthenware-pot cheese foam; Yaprak Sarma: grape leaves stuffed with tandoor-cooked meat, tomato sauce, yogurt, sour cherry powder; Yarma: Alyanak wheat, valley honey, walnut, dried kaymak; Ekşili Dolma: onion, seasoned rice stuffing, pomegranate molasses; Peravu: Cappadocian manti filled with earthenware-pot cheese, basil tomato sauce, aged goat cheese; Ağpakla: tandoor-cooked Derinkuyu dried beans (ağpakla), beef ribs, “tütünlük” Kayseri pastırma, pastırma powder; Bulamaç Sorbet; Yahni: lamb shoulder, cooked in an earthenware casserole with bitirgen apricots and dried plums; grape-pickle compote; Cappadocian Baklava: thinly rolled layers of pastry, walnut, kaymak, and Kaymaklı dried-kaymak ice cream.

Amuse-Bouche; Soğan Aşı: yöresel soğan çorbası, badem, arpacık soğan; Çömlek Peyniri: çömlek peyniri kreması, çörek otu, çömlek peyniri köpüğü; Yaprak Sarma: tandır etli yaprak sarma, domates sos, yoğurt, vişne tozu; Yarma: Alyanak buğdayı, vadi balı, ceviz, kuru kaymak; Ekşili Dolma: soğan, iç pilav, nar ekşisi; Peravu: çömlek peyniri dolgulu Kapadokya mantısı, reyhanlı domates sos, yıllandırılmış keçi peyniri; Ağpakla: tandır Derinkuyu kuru fasulyesi (ağpakla), dana kaburga, “tütünlük” Kayseri pastırması, pastırma tozu; Bulamaç Sorbe; Yahni: kuzu kol, bitirgen kayısı ve erik kurusu ile toprak güveçte; üzüm turşusu hoşafı; Kapadokya Baklavası: ince açılmış hamur katları, ceviz, kaymak ve Kaymaklı kuru kaymak dondurması.

Tasting menu per person, served with the following Cappadocian wines: Kavaklıdere Cotes d’Avanos Blanc de Biancs 2022; S Vinavera Emir Sauvignon Blanc 2024; Vinolus Kalecik Karası 2022; Kocabağ Leos Öküzgözü Cabernet Sauvignon Boğazkere 2021; Le Musée by Museum Hotel & Kocabağ Cabernet Sauvignon 2024; Turasan Tannat 2020. Menu dishes: Amuse-Bouche; Soğan Aşı: regional onion soup, almond, shallot; Çömlek Peyniri: earthenware-pot cheese cream, nigella seeds, earthenware-pot cheese foam; Yaprak Sarma: grape leaves stuffed with tandoor-cooked meat, tomato sauce, yogurt, sour cherry powder; Yarma: Alyanak wheat, valley honey, walnut, dried kaymak; Ekşili Dolma: onion, seasoned rice stuffing, pomegranate molasses; Peravu: Cappadocian manti filled with earthenware-pot cheese, basil tomato sauce, aged goat cheese; Ağpakla: tandoor-cooked Derinkuyu dried beans (ağpakla), beef ribs, “tütünlük” Kayseri pastırma, pastırma powder; Bulamaç Sorbet; Yahni: lamb shoulder, cooked in an earthenware casserole with bitirgen apricots and dried plums; grape-pickle compote; Cappadocian Baklava: thinly rolled layers of pastry, walnut, kaymak, and Kaymaklı dried-kaymak ice cream.

Kişi başı tadım menüsü, birlikte servis edilecek Kapadokya şaraplarıyla: Kavaklıdere Cotes d’Avanos Blanc de Biancs 2022; S Vinavera Emir Sauvignon Blanc 2024; Vinolus Kalecik Karası 2022; Kocabağ Leos Öküzgözü Cabernet Sauvignon Boğazkere 2021; Le Musée by Museum Hotel & Kocabağ Cabernet Sauvignon 2024; Turasan Tannat 2020. Menü yemekleri: Amuse-Bouche; Soğan Aşı: yöresel soğan çorbası, badem, arpacık soğan; Çömlek Peyniri: çömlek peyniri kreması, çörek otu, çömlek peyniri köpüğü; Yaprak Sarma: tandır etli yaprak sarma, domates sos, yoğurt, vişne tozu; Yarma: Alyanak buğdayı, vadi balı, ceviz, kuru kaymak; Ekşili Dolma: soğan, iç pilav, nar ekşisi; Peravu: çömlek peyniri dolgulu Kapadokya mantısı, reyhanlı domates sos, yıllandırılmış keçi peyniri; Ağpakla: tandır Derinkuyu kuru fasulyesi (ağpakla), dana kaburga, “tütünlük” Kayseri pastırması, pastırma tozu; Bulamaç Sorbe; Yahni: kuzu kol, bitirgen kayısı ve erik kurusu ile toprak güveçte; üzüm turşusu hoşafı; Kapadokya Baklavası: ince açılmış hamur katları, ceviz, kaymak ve Kaymaklı kuru kaymak dondurması.

2024, Cappadocia

2024, Tekirdağ

2024, Cappadocia

2024, Cappadocia

2024, Urla

2024, Cappadocia

2022, Denizli

2024, Cappadocia

2024, Cappadocia

2024, Cappadocia

2022, Cappadocia

2022, Kayseri

2021, Cappadocia

2022, Elazığ

2020, Tekirdağ

2012, Tokat

2016, Elazığ

Tekirdağ

2021, Denizli

2020, Cappadocia

Denizli

Kırklareli

2017, Bozcaada

2009, Gallipoli

2005, Bozcaada

2007, Bozcaada

2007, Bozcaada

2020, Bozcaada

2018, Bozcaada

2019, Çanakkale

2020, Saroz (Çanakkale)

2020, Tekirdağ

2020, Bodrum

2018, Bodrum

2019, Manisa

2019, Manisa

2017, Tekirdağ

2020, Urla

2021, Ecebat (Çanakkale)

2023, Aydın

2022, Denizli

2019, Ecebat (Çanakkale)

2020, Ecebat (Çanakkale)

2022, Urla

2021, Denizli/Selçuk (İzmir)

2017, Tekirdağ

2019, Kırklareli

2020, Kırklareli

2020, Kırklareli

2020, Kırklareli

2019, Kırklareli

2020, Kırklareli

2019, Kırklareli

2014, Tekirdağ

2019, Elazığ

2019, Elazığ

2019, Kalecik (Ankara)

Cabernet Sauvignon Petit Verdot 2018, Kırklareli

2006, Bozcaada

2018, Elazığ / Diyarbakır

Cabernet Sauvignon Cabernet Franc Merlot 2020, Ecebat (Çanakkale)

Cabernet Sauvignon Merlot Syrah 2021, Urla

Cabernet Sauvignon Petit Verdot 2018, Kırklareli

Cabernet Sauvignon Cabernet Franc Merlot Petit Verdot 2021, Ecebat (Çanakkale)

Cabernet Sauvignon Merlot Syrah 2021, Urla

Moscato di Alessandria 2015, Bozcaada

2021, Denizli

2016, Elazığ

2012, Tokat

Tekirdağ

2020, Urla

2020, Cappadocia

Cappadocia

Cappadocia

Çanakkale

Ankara

Ankara

2022, Pouilly-Fumé, Loire, France

2022, Pouilly-Fumé, Loire, France

2022, Rias Baixas, Galicia, Spain

2024, Venezia Giulia, Italy

2020, Côte de Beaune, Bourgogne, France

2021, Rheingau, Germany

2021, Chablis, Bourgogne, France

2023, Hawke’s Bay, New Zealand

2023, Provence, France

2023, Coteaux d’Aix-en-Provence, Provence, France

2023, Côtes de Provence, Provence, France

2020, Rioja, Spain

2020, Cote de Nuits, Bourgogne, France

2021, Mendoza, Argentina

2018, Toscana, Italy

2019, Bordeaux, France

2011, Gimblett Gravels, Hawke’s Bay, New Zealand

Côte de Beaune, Bourgogne, France

Côte de Nuits, Bourgogne, France

Southern Rhône, France

Saint-Joseph, Rhône Valley, France

Eden Valley, Barossa, Australia

Ballard Canyon, Santa Barbara County, USA

Ballard Canyon, Santa Barbara County, USA

Côte de Nuits, Bourgogne, France

Côte de Nuits, Bourgogne, France

Barbaresco, Piemonte, Italy

Barolo, Piemonte, Italy

Barbera d’Asti, Piemonte, Italy

Napa Valley, California, USA

Sonoma Valley, North Coast, USA

Toscana, Italy

Wine tasting menu: KAVAKLIDERE Altın Köpük; LE MUSÉE by Museum Hotel and Kocabağ Emir 2023; KAVAKLIDERE Cotes d’Avanos Sauvignon Blanc 2022; KOCABAĞ Rose Kalecik Karası 2022; VINOLOUS Kalecik Karası 2021; LE MUSÉE by Museum Hotel and Kocabag Cabernet Sauvignon 2023. Served with amuse-bouche, spicy roast beef canapé, octopus tartare, extra cured pastrami and lamb belly mushrooms, flavored salmon labne roll, handmade cream tart, and blueberries.

Wine tasting menu: KAVAKLIDERE Cotes d'Avanos Blanc de Blancs Cappadocia; 7 BİLGELER Khilon Sauvignon Blanc 2022, Denizli; KAYRA VERSUS Chardonnay Viognier 2019, Tekirdağ; CORVUS Malbec 2018, Bozcaada; DOLUCA Alçıtepe Kirte Cabernet Sauvignon 2020, Saroz (Çanakkale); KAVAKLIDERE Selection Öküzgözü Boğazkere 2019, Elazığ. Price available from your waiter. Served with amuse-bouche, spicy roast beef canapé, octopus tartare, extra cured pastrami and lamb belly mushrooms, flavored salmon labne roll, handmade cream tart, and blueberries.

Check with the venue

Wine tasting menu. Wines: KAVAKLIDERE Altın Köpük; LE MUSÉE by Museum Hotel and Kocabağ Emir 2023; KAVAKLIDERE Cotes d’Avanos Sauvignon Blanc 2022; KOCABAĞ Rose Kalecik Karası 2022; VINOLOUS Kalecik Karası 2021; LE MUSÉE by Museum Hotel and Kocabağ Cabernet Sauvignon 2023. Served with amuse-bouche, spicy roast beef canapé, octopus tartare, extra-dried pastırma and morel mushrooms, seasoned salmon-labneh roll, handmade cream tart and blueberries.

Wine tasting menu. Wines: KAVAKLIDERE Cotes d'Avanos Blanc de Blancs Cappadocia; 7 BİLGELER Khilon Sauvignon Blanc 2022, Denizli; KAYRA VERSUS Chardonnay Viognier 2019, Tekirdağ; CORVUS Malbec 2018, Bozcaada; DOLUCA Alçıtepe Kirte Cabernet Sauvignon 2020, Saroz (Çanakkale); KAVAKLIDERE Selection Öküzgözü Boğazkere 2019, Elazığ. Served with amuse-bouche, spicy roast beef canapé, octopus tartare, extra-dried pastırma and morel mushrooms, seasoned salmon-labneh roll, handmade cream tart and blueberries.

Check with the venue

A purée crafted from strawberries grown in our gardens, enriched with citrus peels, delicately blended with Tanqueray Sevilla featuring notes of orange and rose. Finished with soft hints of mastic and vanilla, and crowned with a whisper of lemongrass hay.

Vanilla-infused apricot marmalade made from fruit grown in our orchard forms the heart of our house-made cream. Balanced with Tanqueray gin washed in cold-pressed almond oil and a medley of selected spices, the cocktail is elegantly served with a “skeleton leaf” that takes a full month to prepare.

Spices and smoked pineapple syrup smoked with native Dimrit grape leaves from our valley are infused with Johnnie Walker Double Black, aged five days with vanilla. A final touch of caramelized sugar creates a layered and refined finish.

The tangy, slightly bitter gilaboru fruit, native to Cappadocia, is transformed into a creamy essence with wild strawberries, red wine, and a blend of seven spices. Carried by Knuthansen gin and crowned with dried fruit pulp, the cocktail pays homage to the land.

Roasted Anatolian wheat grains (kavurga) are blended with sesame, sumac, and dried chili to create a savory-spicy base. Smoked and balanced with Patron Silver tequila and Mitre mezcal, the cocktail is elevated with the tropical acidity of passion fruit.

Our own valley honey sweetens this sour cherry syrup infused with spices. Built upon Bulleit Bourbon infused with lemongrass and vanilla, this cocktail offers a refined surprise for those who favor sweet-and-sour balance.

A native wild fruit of Cappadocia’s ecosystem, hawthorn leads with its handmade cream. Structured with Grey Goose vodka and St. Germain elderflower liqueur, and finished with house-made tamarind sherbet.

An aromatic lavender cream prepared with blossoms from our Kızılırmak riverside gardens tops this layered cocktail. Deepened with Green Baboon gin and blueberries, and completed with crystallized, house-made lavender liqueur.

The Museum Hotel mixology team balances the sweet and earthy character of beetroot with the rich and refreshing aroma of ginger. This cocktail distinctly features Patrón Silver tequila and invites guests to rediscover the unique terroir of Cappadocia.

A cornerstone of Anatolia’s garden heritage, sorrel is reimagined through modern bar techniques. This cocktail, prepared with sorrel grown in our gardens, is refreshing, nuanced, and silky on the palate.

Known locally as the “winter pear,” the Mazı pear is celebrated for its juicy texture and intense aroma, making it one of the region’s most enjoyed fruits. The Museum Hotel mixology team honors this local treasure with a cocktail crafted in the spirit of its “celebrate the local” philosophy, offering a sweet and refreshing tasting experience.

min. 45 days barrel aged

v60 technique

Raspberry puree, passion fruit puree, mango puree and sweet sour sauce

Strawberry sauce, mango puree, passion fruit puree, pineapple juice and sweet sour sauce

Handmade hibiscus cordial, lime juice, ginger ale and sweet sour sauce