At the crossroads of the 3rd and 4th arrondissements of Paris, Matka has established itself as a new ambassador of Polish cuisine, revisiting with finesse and modernity the traditional recipes for babcias from the country of Chopin and Aigle Blanc. At the helm, chef Piotr Korzen, former assistant to Thierry Marx at Sur Mesure at Mandarin Oriental, reinvents the dishes of his childhood with a contemporary touch. Polish specialties, often little-known, take on a new dimension here: the salceson (head cheese) with cumin and mustard seed pickles (€13) – a rich and sincere starter which clearly illustrates the DNA of the house – then the delicate pork mignon (perfectly cooked) with chanterelles, peas and plums (€33) or the roasted sunflower halva and strawberry sorbet (€11) hold up perfectly ramp. The setting of Matka, designed by interior designer Aurélia Chalier, combines the spirit of Eastern European bistros with a touch of modernity. Between exposed stones, wooden beams and antique details, the atmosphere is warm, evoking a family home. The restaurant is spread over two rooms connected by a bright red corridor, leading to a space open to the kitchen, and where a central fireplace invites conviviality. At Matka, Piotr Korzen also celebrates the French products that he has learned to promote throughout his career. Fruits and vegetables from Terroir d’Avenir, meats from Ferme de Clavisy, fish selected from Oh! Sailor: the menu reflects a successful marriage between Polish terroir and French know-how. With an offer that also includes wines from young Polish winegrowers and a selection of vodkas and ciders from the country, Matka stands out as a place of sharing and discovery, open to the curious of all origins. An address to remember to explore the richness and authenticity of Eastern European cuisine in the heart of Paris. The lunch packages from €24 and the five-course tasting menu at €69 allow you to fully savor the culinary experience offered by the house.
