Best Dishes at Matka
Poppy Seed Cake with Plum Compote
DessertThe dessert closes the meal with Eastern European identity. Poppy seed cake (often made from grandmother's recipe) is handled with respect and precision. The plum compote brings tartness and the slight bitterness of preserved fruit. Crème fraîche provides richness without sweetness overwhelm. The dessert tastes nostalgic and sophisticated simultaneously.
Roasted Beet with Horseradish Cream
StartersA signature starter grounding diners in Polish tradition elevated through technique. The beets are roasted slowly to concentrate sweetness and earthy flavor. The horseradish cream provides clearing heat and brightness. The pumpernickel crumble adds textural contrast and nods to rye bread culture. The dish epitomizes Korzen's approach: simple ingredients, refined execution, deep flavor.
Pierogi with Caramelized Onion and Dill
MainsThe iconic Polish dish reimagined. Korzen's pierogi are made fresh daily, the dough tender and the filling balanced between potato starch and cheese tang. The caramelized onion adds sweetness and depth, while fresh dill brightens. The technique is meticulous—proper sealing, correct boil time—and the ingredient quality premium. This dish demonstrates that tradition doesn't require dumbing down.
Veal Schnitzel with Lemon and Brown Butter
MainsA Polish and Central European classic, executed with care. The veal is pounded thin for tenderness, breaded precisely so the coating adheres without encasing the meat, and fried until golden. Brown butter adds richness without heaviness, and lemon cuts through. Reviewers note this as comfort food with sophistication, a reminder that Korzen respects his heritage.
Duck Breast with Red Cabbage and Cherry
MainsA refined main that balances game, earthiness, and fruit. The duck is roasted to render the fat while keeping the meat rosy. Red cabbage, braised until silky, carries subtle sourness and depth. The cherry gastrique provides both sweetness and acidity. The dish reads as modern while honoring Polish cooking traditions, where preserved fruits and vegetables are staple preserves.
About Matka
Chef Piotr Korzen trained in the Ducasse orbit—Le Meurice, Sur Mesure—then opened Matka in a 13th-century Marais building with exposed stonework and a traditional earthenware stove. His cooking honors Polish and Eastern European tradition while elevating it through French culinary training. The menu shifts with seasons and market finds, each dish grounded in memory and family while executed with contemporary precision. The intimate space emphasizes his story and his cooking.
Top 5 dishes at Matka:
- Poppy Seed Cake with Plum Compote – 82% recommended(Signature)
- Roasted Beet with Horseradish Cream – 83% recommended(Signature)
- Pierogi with Caramelized Onion and Dill – 85% recommended(Signature)
- Veal Schnitzel with Lemon and Brown Butter – 84% recommended(Signature)
- Duck Breast with Red Cabbage and Cherry – 86% recommended(Signature)
Details
- Cuisine:
- Polish
- Price Range:
- €€
- Phone:
- +33 1 44 93 58 14
- Website:
- Visit Website
- Services:
- Dine-in, Reservations, Vegetarian Options, Gluten-Free Options
Hours
- Friday:
- 12:00 PM - 10:00 PM(Open Now)
- Sunday:
- 12:00 AM - 12:00 AM
- Monday:
- 12:00 AM - 12:00 AM
- Tuesday:
- 12:00 PM - 10:00 PM
- Wednesday:
- 12:00 PM - 10:00 PM
- Thursday:
- 12:00 PM - 10:00 PM
- Saturday:
- 12:00 PM - 10:00 PM
The restaurant is on a narrow 13th-century street lined with medieval architecture. Arrive early to explore the neighborhood before or after dining. The exposed stonework inside mirrors the historical exterior.
At 9.1/10 on TheFork and Michelin-starred, Matka represents exceptional value. Lunch is easier to book than dinner and offers the same high-caliber cooking.
Ask Korzen about the day's specials—they often reflect what the market offered or what's new from his suppliers. The menu changes seasonally, so return visits always feel fresh.
Page last updated: