Tashkent

A fresh and simple Uzbek salad made of finely sliced tomatoes and onions. It is light, juicy, and refreshing. Ideal to accompany rich dishes like Plov.

Grilled eggplant slices rolled with a savory filling. Tender and creamy texture. Enjoyed as a cold or warm appetizer.

A classic Mediterranean salad with crunchy vegetables and salty feta cheese. Dressed with olive oil and oregano. Fresh and light.

A composed salad with fried eggplant and a sweet chili sauce. A mix of crunchy and tender textures with a sweet-spicy flavor.

A classic Russian potato salad with meat, vegetables, and mayonnaise. Rich, creamy, and filling. Similar to a hearty vegetable macédoine.

An assortment of pickled and fermented vegetables (pickles). Tangy, salty, and crunchy taste. Perfect to stimulate the appetite or accompany vodka.

The national Uzbek dish, a rich rice pilaf simmered with carrots and spices (often cumin). The rice is fluffy and infused with the flavors of meat and vegetables. A hearty and comforting main course.

A steamed dough roll, stuffed with potatoes and onions. Served with tomato sauce. Tender and soft texture, similar to a large ravioli or a rolled lasagna.

A slow-cooked dish of veal and vegetables. The meat is tender and the sauce is rich in flavor. Served hot, it's a hearty and comforting family dish.

A dish of hand-pulled noodles served in a rich broth with meat and vegetables. It's a cross between a soup and a pasta dish. Flavorful, spicy, and very textured.

Cabbage rolls stuffed with minced meat and rice, simmered in a sauce. The cabbage is tender and the filling is juicy. A classic dish from Eastern Europe and Central Asia.

A clear soup garnished with small dumplings stuffed with beef. The broth is light but flavorful. Similar to a wonton soup.

A thick and hearty rice soup with beef and vegetables. Often described as a 'liquid Plov'. Very nutritious and warming.

A cold soup based on yogurt (ayran) and crunchy raw vegetables. Very popular in summer. Tangy, fresh, and herbaceous taste.

Small Russian dumplings with thin dough, stuffed with minced meat. Served boiled, often accompanied by sour cream. Juicy and flavorful.

Fried version of pelmeni. The dough becomes crispy and golden. Served hot as appetizers or a main dish.

Half-moon shaped dumplings, here filled with potatoes. Tender dough and creamy filling. A comforting vegetarian dish.

Fried and crispy version of potato vareniki. Offers a pleasant contrast between the crispy exterior and the soft interior.

Oven-baked puff pastry turnovers, filled with spicy beef. The crust is crispy and the filling is juicy. Usually eaten by hand.

Vegetarian version of samsas, stuffed with pumpkin or spinach. Flavorful and slightly sweet for the pumpkin version.

Traditional Uzbek bread, often round and flat with patterns in the center. Dense crumb and golden crust.

Large steamed dumplings, stuffed with minced beef and onions. The dough is thin and silky. Often eaten with sour cream or tomato sauce.

Large vegetarian steamed dumplings. Filled with a mixture of vegetables such as pumpkin, spinach, or mushrooms. Light and digestible.

Manti pan-fried or deep-fried for a crispy texture. The inside remains juicy. A gourmet variation of classic manti.

A rich rolled cake with dried fruits and nuts, typical of the region. Dense and sweet texture with honey aromas.

Traditional Tatar and Uzbek dessert made from small pieces of fried dough agglomerated with honey syrup. Crunchy, sticky, and very sweet.

The famous Russian honey cake made of multiple thin layers of biscuit and cream. Incredibly soft and melt-in-your-mouth texture.

Small thick pancakes made from cottage cheese (tvorog), pan-fried until golden. Creamy and slightly tangy inside. Often served with jam or cream.

A classic digestive dessert consisting of lemon sorbet drizzled with vodka. Refreshing and alcoholic.

Classic scoops of ice cream or sorbet. Simple and refreshing to end the meal.

A complete menu allowing you to taste a variety of Uzbek specialties in small portions. Ideal for discovering the cuisine.

Special offer for weekday lunch. Allows you to compose your meal at a reduced price.

Red wine from Georgia, the historical cradle of wine. Often characterized by traditional winemaking methods (amphorae).

French red wine from the Rhône Valley. Generally fruity, spicy, and full-bodied.

Bottle of red wine (75cl). Specific cuvée.

Bottle of red wine from Bordeaux (Saint-Émilion). Elegant and structured.

Famous Bordeaux wine. Classic blend (Merlot, Cabernet), round and fruity.

Light and delicate red wine, with aromas of red fruits (cherry, raspberry).

Dry and fruity white wine. Very popular grape variety, versatile with dishes.

Georgian white wine. Can be dry or slightly sweet, often very aromatic.

Prestigious French white wines. Chablis is mineral and dry; Sancerre is crisp and aromatic.

Renowned rosé wine from Provence. Pale color, dry and refreshing taste with citrus notes.

Festive French sparkling wine.

Beer-based cocktails. Monaco: beer, lemonade, grenadine syrup. Panaché: beer and lemonade. Sweet and thirst-quenching.

Imported Russian blonde beer in a bottle.

Imported Ukrainian blonde beer.