Çatalhöyük Balık Evi

Çatalhöyük Balık Evi on Çevre Yolu in central Malatya takes its name from the famous Neolithic site in central Anatolia and channels the spirit of that cultural reference in a menu focused on freshwater fish from the tributaries of the Fırat (Euphrates) River system that flows through Malatya province. The restaurant represents a somewhat unexpected dining category for a landlocked Eastern Anatolian city, but Malatya's river network and the proximity of the Keban Reservoir have supported a local freshwater fishing tradition that the kitchen puts to direct use.

Izgara alabalık — grilled trout sourced from the cold, clear tributaries of the Fırat — is the centrepiece. The fish arrive whole, butterflied, and grilled over charcoal until the skin crisps while the flesh inside remains just cooked; a side of fresh herbs, lemon, and roka (rocket) accompanies each serving. The flavour is clean and mineral, a direct reflection of the fast-flowing limestone-filtered water from which the fish are drawn. Kerevit güveci, a crayfish casserole prepared with tomato, garlic, and fresh herbs in a clay pot, represents the kitchen's more elaborate and time-intensive offering; it is worth confirming supply in advance. Midye dolma — stuffed mussels with spiced rice — appears as a starter and provides variety beyond the river-fish theme. The kitchen also produces midye tava (battered and fried mussels) when supply allows.

The dining room is functional and moderately sized, suitable for family dinners and mid-level business lunches. Reservations are recommended for dinner, especially on weekends, by calling +90 422 213 4455. The restaurant is closed on Mondays. Prices in the ₺200–₺500 range per person place it in the upper-mid tier for Malatya, appropriate for the freshwater fish menu and table service format.