Betul Kinalilar, owner of Troya, a new Mediterranean restaurant in Tiburon and founder of Breathe with Betul, is quietly redefining what it means to nourish a community. She is blending family culinary tradition with a wellness initiative born of personal transformation and human design to nourish the whole self – mind and body.
Her journey began long before the opening of Troya Tiburon in May 2025. It started during the chaos of the COVID-19 pandemic, as a new mother, and running Troya in San Francisco with her husband Berk. She found herself questioning everything.
“I delved into a deep existential process, questioning the true meaning of life,” she recalls. “I read extensively, took classes, attended workshops and sessions, all in an effort to initiate my own transformation.”
Deep reflection; conscious reinvention
Betul’s transformation journey began with the Conscious Living Book Club, a Turkish-language initiative she launched to connect with others through shared reading and introspection. It seemed natural given her love of reading and her strong belief in the concept of conscious living, a lifestyle approach that emphasizes mindfulness and self-awareness in everyday actions and decisions.
“Conscious living involves being fully present in the moment, making choices that align with one’s values and beliefs, and fostering a deep connection with oneself and the environment,” Betul explains. As the world slowly reopened, Betul’s instinct was to turn to breathwork, triggering her transformational journey.
“By delving into the depths of breath, I realized that life would never be the same again. What mattered to me was to explore, receive, and give breath,” she says. “I realized that the power to transform and become the best version of myself was actually within me.
From breath to table
Breathwork, the practice of consciously controlling your breathing to influence your mental, emotional, or physical state, clearly has a therapeutic and transformative effect. “Breathing isn’t just a physical necessity,” she says. “It’s a practice of resilience and renewal.” This philosophy now permeates everything she does, from the way she begins her day to the way she curates the Troya experience in Tiburon.
Besides breathing properly and engaging regularly in physical exercise, a healthy body comes from eating healthy meals. For Betul and her family, this is a given. Troya, founded by Betul’s husband Berk Kinalilar, has been serving its unique blend of Turkish-Mediterranean fare and hospitality in San Francisco since 2006. Menus have changed, and service models have adapted to customer demands, but the core values – hospitality, quality, and warmth – have never wavered.
Creativity and flexibility were key to Troya’s survival through the pandemic. These skills were learned early in life by Berk and Betul.
Istanbul roots, California vibe
Betul’s worldview was shaped by her upbringing in Istanbul, a city of over 16.2 million inhabitants. Life in the city is fast, fluid and diverse – a constant reminder of the need to go with the flow, adapt and evolve. “With so many different foods, cultures and languages in the mix, it’s important to respect others, learn about them and be open to diversity,” she explains. This ethos still guides her.
“If you want to be happy in life, it is important to be open to new ideas and remain flexible,” she enthuses.
Betul is very passionate about the new Troya restaurant in Tiburon. As with its sister restaurant in San Francisco, it’s more than a restaurant – it’s a meeting place for the community. “As humans, we literally feed and nurture each other,” Betul says. “That’s what makes Troya feel like home.”
Her passion for the Mediterranean diet is deep-rooted and personal. Having grown up in the region, she understands its links to longevity and vitality. Troya’s menu reflects this: fresh vegetables and fruits, lean proteins, olive oil and spices all sourced from local farmers’ markets and trusted suppliers.
The synergy between Berk and Betul has created an environment of trust and unity. From chefs to wait staff to cleaners, the current team have been working together for over 5 years, which is an eternity in the restaurant business. Everyone at Troya supports each other.
Adapting to a digital world
Running a restaurant today comes with its challenges. Navigating constantly changing market conditions and adapting to the use of technology are top of the list. Technology has reshaped dining habits – more orders are being placed online, and less time is spent socializing over meals. At the same time, curiosity, trying new restaurants and loyalty to your favorites now seems to be the focus of influencers.
Betul embraces these changes without compromising her values. She sees digital platforms as tools to extend Troya’s reach, not replace its essence. “Putting something in your body is intimate,” she says. “I want to make sure the experience with our restaurants is healthy and nurturing — whether the food is consumed in person or at home.”
The Troya experience
For Betul, success isn’t measured by metrics – it’s felt in the warmth and comfort of her restaurant and the joy of returning guests. Her desire is to create a lasting, positive impact on the Marin community and beyond. “You can’t be successful if you are just going through the motions,” she says. “You must lose yourself in your work and be engaged. You need to care about your customers’ needs as much as you do about yourself.”
For Betul, it’s about nutrition and good health. Her holistic approach begins with every breath and expands into every aspect of life – nutrition, community and emotional well-being. Troya isn’t just a restaurant; it’s a reflection of Betul’s belief that food, like breath, has the power to heal, connect, and transform. That’s her recipe for life.
By Helen Dwight
Learn how Mayor of Tiburon Officially Honors Troya’s Contribution to the Community
Go behind the scenes with Betul Kinalilar