Intercultural Taste Summit at the Museum Hotel
The “Four Hands Dinner” held at the Museum Hotel brought together Anatolian and Mexican cuisines at the same table. The menu created by Chef Saygın Sesli and Rodrigo Rivera Río created an unforgettable experience in Cappadocia...
Member of Relais & Châteaux Museum Hotel, The young talent of Turkish cuisine, Chef, in the highly anticipated event of the “Chefs at the Museum” series Saygin Sesli Mexican Michelin-starred Chef Rodrigo Rivera Ríofor an unforgettable "Four Hands Dinner" on the evening of October 25th. The evening, which brought together Anatolian terroir and contemporary Mexican flavors in the magical atmosphere of Cappadocia, attracted great attention from gastronomy enthusiasts.
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Two Cultures, One Unique Menu
Saygın Sesli, the Relais & Châteaux "Rising Chef" award-winning Chef of Lil'a Restaurant, and Rodrigo Rivera Río, Executive Chef of Koli Cocina de Origen, a Michelin Guide award-winning restaurant representing Mexico's culinary rise, designed a special one-night menu inspired by the heritage of two distinct regions. Known for his sustainability-focused approach and his ability to create global flavors with local ingredients, Chef Sesli presented a unique culinary feast in Cappadocia with Chef Río's menu, which combines modern and traditional Mexican flavors.
Stars of the Evening: Featured Menu
The night's menu showcased the creativity and harmony of the two chefs:
- Mexican Territories: Atropellado Croquette, Love Caviar & Baby Goat Infladita, Avocado
- Olga Hernandez: Watermelon, Labneh, Honey, Pecans & Black Beans
- Pipían and Shrimp with Pistachios: Shrimp, Coconut Milk, Cucumber, Truffle, and Hoja Santa Leaf
- Nuevo León Heritage (Mexico): Lamb Barbacoa, Black Mole and Tomatoes
- Roast Beef: Picaña SRF, Black Garlic Adobo, Potato, Burnt Tomato, Beetroot & Sea Salt Foam
- Goat's Milk Mostachon: Milk Caramel, Yogurt, White Chocolate, Olive Oil & Caviar
Gastronomy Vision from Museum Hotel
Speaking about the success of the event Tolga Tosun, Founding Partner of Museum Hotel and Creative Director of Lil'a Restaurant"At Museum Hotel, we see gastronomy not just as a service, but as a form of cultural expression. As a member of the Relais & Châteaux family, hosting creative representatives of world cuisines in Cappadocia is both a responsibility and a thrill. Tonight was a dialogue not just between two chefs, but between two cultures—we brought together the roots of Anatolia and the energy of Mexico," he said.
This special night, held with limited capacity, brought Cappadocia together with international Michelin-starred chefs, marking another important step towards making the region a culinary destination.
Source: HORECA TREND and Museum Hotel
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