In order to offer a cuisine rooted in the cultural heritage of Anatolia and Cappadocia, the Museum Hotel itself farms numerous products.
The hotel has its own organic kitchen garden, produces 100% organic honey and raises free-range chickens whose daily eggs are served for breakfast. The hotel has its own "sustainable farm site" of agricultural land which is guaranteed to be free of fertilizers and pesticides. Thanks to these plots, Lil’a, the hotel restaurant, is supplied with apples, walnuts, strawberries and almonds. A part of the land is equally reserved for grape production, used to make the hotel's wines. The remaining supplies are provided by partnerships formed with local producers.