Before it was a hotel, Misya was a table. For years we tried to tell Anatolia's recipes in London; then we wanted to bring those recipes back to the soil they were born in.
The name Misya comes from a region that appears on the ancient road maps of Anatolia. For us it is less a place name than the name of an attitude: a hospitality that does not hurry, feels no need for display, and respects both its ingredients and its guests.
The journey began in 2015 in Welwyn Garden City. In a small kitchen we took our grandmothers' recipes out of their notebooks and carried them onto the menu. Misya Restaurant then opened in London, and the same idea of the table reached a wider circle.
Over the years we met a question that kept returning: what kind of place do these flavours come from? Rather than describe the answer, we decided to show it. Misya Cave Hotel was born this way, inside a rock settlement in Uçhisar that has been in use for centuries.
Throughout the restoration we set ourselves a single rule: we would not decide for the rock, the rock would decide for us. Room plans were drawn to the shape of each hollow and no wall was broken for the sake of a new line. This is why not one of our rooms is the same as another.
Today Misya Cave Hotel shares its culinary understanding with its two sister brands in London. The story that began at a table now welcomes its guests on its own soil.