Served with rustic potatoes, jalapeño, pickled pepper, red onion, salsa, and two warm pita breads.
400 g of beef ribs slow-braised over fire. Served with mashed potatoes.
Served with mint labneh sauce, sweet pepper sauce, and pickled red and white onions.
120 g of tender beef tongue, served with creamy mushroom sauce, cilantro, crispy onions, and hot katlama.
Fire-Grilled Chicken Thigh
Chicken thigh cooked over an open flame.
Served with vegetables and peri-peri sauce.
Kebab, lula kebab, lamb loin, fire-grilled chicken thigh, grilled vegetables, baby potatoes, fire-roasted corn, pickled onions, and pita bread.
Beef cooked over fire with mushrooms, served in our signature sauce.
Fire-Grilled Horse Meat Steak
300 g of horse meat cooked over fire in the steppe tradition. Served with demi-glace, pickled onions, and crispy pastry.
200 g of lamb loin cooked over fire. Served with vegetable adjika and fresh herbs.
Served with red onion, salsa, jalapeño, and warm pita bread.
Served with mashed potatoes
and mushroom sauce.
Salmon fillet grilled over charcoal in a Josper oven. Served with mashed potatoes, lemon, spinach, zucchini, bell pepper, and house sauce.
Traditional homemade dill noodles with aromatic sauce, house dressing, and green onions. Kefir served separately.
Tender trout grilled over open fire. Served with young potatoes, spinach, cream sauce, and fresh herbs.
Tender lamb bites slow-braised until soft, served with golden baby potatoes and red onion, topped with fresh cilantro.
Dolma with Signature Broth
Served with spinach, signature broth, millet, sun-dried tomato, sorrel, and cream.
Six marrow bones slow-roasted for several hours.
Served with pickled onions, demi-glace, and warm pita bread.