Time Out says
TUCKED AWAY IN SARIYER, Cachette is decorated with the grace of a curator and decked out in objects manager Aslı Soyak has collected throught her life. While passing the tables that are arranged side by side, it is impossible to take your eyes off the walls, which are covered in elegantly-framed mirrors in different sizes. In the kitchen is the experienced and skillful Güniz Dalver, who spent months with Koyak to create a unique, healthy menu focused on legumes and vegetables but which does not neglect meat lovers. The stracci (50 TL) is a brilliant pasta made to order and served with a delicious sauce made from green onions, mushrooms and arugula, while the vegetable kinoa köfte (45 TL) is prepared with an avocado sauce. The Cachette breakfast (70 TL) is loaded with different selections, and the ham and cheese puff pastries are enough to whet one’s appetite.