Myrna Katz Frommer and Harvey Frommer
"A highly unlikely possibility as the blending of cooked fruits and nuts with meats and vegetables, the variety and quality of the ingredients, the unexpected combinations all enhanced by flavorful and aromatic herbs and spices combine to make dining at Matbah a singular, memorable experience."
Vedat Milor, food writer
"The meal I had here definitely fits the principles of traditional Turkish cuisine. In many dishes we see a beautiful harmony between sweet and sharper savours, with a sophisticated presentation."
Hemispheres Magazine, United Airlines
"A lavish, garden-style restaurant where the chefs have painstakingly replicated centuries- old recipes. The creamy bitter-almond soup and the honeydew melon stuffed with minced beef, rice, almonds and raisins are sweet and salty without too much heft. Ah, it is good to be sultan."
"Whenever you come to Istanbul, if you want to eat like a sultan, go to Matbah Restaurant, next to Hagia Sophia."
"Specialised in Ottoman palace cuisine, Matbah Restaurant is well worth a visit. The chef has sourced 375 recipes from the imperial archives. The surrounds are attractive and live Ottoman music is performed on Friday and Saturday nights."
Marianna Yerasimos, food historian
"I was pleased to hear of your meticulousness about Ottoman cuisine, and of your fearless use of spices common in Ottoman cuisine, such as coriander, cinnamon and ginger."
Gastronomi, Local Food & Beverage magazine
"In a venue that offers a menu fit for its location and its name, right next to Topkapı Palace, local and foreign guests can taste dishes that used to be prepared centuries ago"
Hurriyet, national newspaper
"All selected dishes were tried, the measures of the ingredients adapted to today's measures and every detail of the cooking process noted. At the end of these researches, the menu was set up. Absolute favourites include Neck of lamb with thyme and Rice pilaf with saffron and chickpeas."