The Museum Hotel, located on the slopes of Uchisar Castle in Cappadocia, Turkey, and known for its unique "Living Museum" concept, has achieved a significant accomplishment by being featured as the only hotel from Turkey on the prestigious "World's Best 50 Luxury Hotels" list. This list is annually compiled by the renowned American luxury lifestyle magazine, Robb Report, to identify the top 50 hotels worldwide, each offering distinct and exceptional characteristics while excelling in providing the highest level of luxury hospitality.

Inclusion in the "World's Best 50 Luxury Hotels" list is a highly coveted recognition, as it involves evaluation and testing by discerning travelers from around the world who have visited these hotels. The criteria for selection are based on the hotels' ability to consistently offer luxurious experiences throughout the years of their operation, ensuring a lasting impression on their guests.museum

Museum Hotel, standing as the first luxury hotel in the region, situated in Cappadocia, a UNESCO World Heritage site, showcases the stunning views of Göreme, Love Valley, Pigeon Valley, Avanos, and Mount Erciyes. The hotel boasts 34 rock and traditional stone rooms, each adorned with unique and priceless antiques, accommodating both local and foreign tourists with its suite options and poolside amenities.

Restored in 1998 and operational since 2002, Museum Hotel stands as an exceptional example of preserving the originality of ancient ruins, caves, and destroyed houses while meticulously restoring them to create a luxurious accommodation experience in the Cappadocia region.

Every detail of the hotel, including its rooms, suites, restaurants, lobby, and outdoor areas, showcases an array of rare antiquities from the Hittite, Roman, Seljuk, and Ottoman eras, all registered in the Nevşehir Museum, thus reflecting the essence of history and the region's identity.

The Hotel's Lil'a Restaurant, managed by the esteemed Saygın Sesli, who was honored with the 2023 Rising Chef award by 'Relais & Chateaux,' presents an array of traditional Cappadocian flavors and the finest examples of Turkish cuisine, blending modern culinary techniques with ancient delicacies.

Editor: Savaş Daş