Mathilda’s Cocktail Bar, one of the most prominent cocktail destinations on the Asian side, opened its doors in 2019. This unique venue impresses guests with its creative drinks and warm atmosphere. With both alcoholic and non-alcoholic options on its menu, Mathilda’s stands out for its cocktails made with seasonal and fresh ingredients.
With its sensitivity to sustainability, Mathilda’s takes care to use environmentally friendly ingredients. Thanks to this approach, Mathilda’s minimizes its carbon footprint and respects the ecological balance. The interior design of the venue offers guests a soothing atmosphere with its minimalist elegance, while the space becomes even more vibrant in the evening. In the afternoon, Mathilda’s welcomes visitors with tapas and casual bites paired with creative cocktails, making every visit an eye-catching and palate-pleasing experience.
Vedat Akar, co-founder and head bartender at Mathilda’s, emphasizes that they pay special attention to the character and flavor profile of the ingredients in each of their cocktails. Each drink is a combination of carefully selected ingredients made with local and geographically sourced products. Geographical indications such as Mersin blood orange, Aegean aromatic herbs, Lapseki peach, Kırkağaç melon, Malatya apricot and Diyarbakır watermelon are concrete examples of this sensitivity. Mathilda’s, which produces perfumes, bitters and liqueurs from citrus peels, also stands out for its environmental awareness; it produces pestils and garnishes from fruit pulp, thus demonstrating an exemplary approach to waste utilization.
Vedat Bey uses modern techniques such as freeze drying, dehydration, sous vide, air and foam, nitro and CO2, distillation, clarification, fat washing and infusion to enhance the quality of his drinks. These techniques perfect the color, flavor, and acidity balance of the beverages while providing a visually striking presentation.
