Le palais de Topkapi rouvre ses portes à la restauration de la cuisine ottomane

The Sherbethane, historically known as the Sherbet House, has officially reopened to the public following a nine-month restoration and exhibition overhaul at Topkapı Palace in Istanbul. The newly expanded exhibit now showcases 452 artifacts, nearly triple the previous count, offering deeper insight into the Ottoman Empire’s culinary, medicinal, and ceremonial traditions. The restoration project, led by Topkapı Palace Director İlhan Kocaman, marks a significant enhancement to the visitor experience at one of the empire’s most iconic cultural sites. The Sherbethane, located within the Matbah-ı Amire (Imperial Kitchens) complex in the palace’s second courtyard, had been accessible to the public since 2010. However, after more than a decade of operation, the building and its exhibits required substantial renovation. According to Kocaman, the project aimed to preserve the historical integrity of the structure while modernizing its display systems and expanding the artifact collection. The restoration included reinforcing the building’s structural framework, updating the basalt stone flooring, and installing new display cases and interpretive panels that align with the architectural style of the original structure. Kocaman emphasized that the Sherbethane was far more than just a place for preparing and serving sherbets. It functioned as a multifaceted center for food preparation, medicine, and perfumery. “Not only did they prepare beverages and desserts here, but medicinal pastes and remedies were also created under the supervision of the chief physician,” he stated. The facility served not only the sultan but also members of the imperial household and palace staff. During the Islamic month of Muharram, the traditional dish aşure, a sweet pudding symbolically representing unity, was also prepared and served in the Sherbethane, highlighting its role in religious and cultural observances. The Sherbethane operated as part of the larger Helvahane, the palace’s confectionery department responsible for producing delicacies such as baklava, helva, and various sherbets for the royal family and court. Artifacts on display include porcelain containers used for nevruziye sweets during Nowruz celebrations, silver and tombak vessels for aşure, lidded dessert bowls, Chinese porcelain pickle jars, sherbet jars, drinking cups, decorative sherbet cloths, incense burners, and rosewater sprinklers. These items reflect the sophistication and diversity of the palace’s culinary and aromatic practices. The Imperial Kitchens complex itself had undergone a major restoration in 2010, transforming it into a museum space. Over the subsequent 15 years, the need arose to update the exhibitions to meet contemporary conservation and curatorial standards. A renewed focus on preservation and accessibility prompted the recent restoration efforts, which began intensifying in the previous year and culminated in the current reopening. This latest phase incorporated a new curatorial approach, an expanded selection of artifacts, and enhanced visitor engagement through improved signage and interactive elements. Visitors can now explore the Sherbethane daily from 9 a.m. to 5:30 p.m., excluding Tuesdays when Topkapı Palace is closed. The extended hours and enriched exhibits aim to provide a more immersive understanding of the Ottoman court’s daily life, emphasizing the interconnectedness of food, medicine, and ritual in the imperial setting. The project underscores the ongoing commitment to preserving and presenting Turkey’s rich historical heritage through meticulous restoration and innovative curation.