Uzbekistan Boukhara Amelot et la cuisine d’Asie Centrale

A salad of fresh tomatoes and thinly sliced onions, typical of Uzbekistan. Simple, juicy flavor enhanced by pepper. Perfectly accompanies fatty meat dishes.

Classic Mediterranean salad with fresh vegetables and feta cheese. Fresh and crunchy with a salty touch from the cheese.

Grilled eggplant slices rolled with a filling. Melt-in-your-mouth and flavorful texture. Served cold as an appetizer.

Salad made of cooked and raw vegetables, named after the Uzbek capital. Rich in flavors and varied textures.

Assortment of Russian marinated vegetables (pickles). Tangy and salty taste that cleanses the palate. Ideal for sharing as an appetizer, traditionally with vodka.

Bright red beetroot soup originating from Eastern Europe. Earthy sweet and sour flavor, rich in vegetables. Served hot, often accompanied by sour cream.

Russian cold soup based on kefir or fermented milk. Very refreshing, tangy, and light. Perfect for hot days.

A clear, flavorful broth topped with small Russian dumplings (pelmeni). Comforting and light.

Small Russian dumplings stuffed with minced meat. Thin dough and juicy filling. Served with a creamy sauce.

Half-moon shaped dumplings stuffed with mashed potatoes. Soft and melt-in-your-mouth texture. A hearty vegetarian dish.

Hand-pulled noodle dish served in a rich broth with meat and vegetables. 'Al dente' noodle texture and spicy Central Asian flavors.

The national Uzbek dish: pilaf rice slowly simmered with yellow carrots and spices (cumin). The rice is infused with cooking juices, offering a soft and fragrant texture.

Steamed dough roll, stuffed with meat and vegetables. Resembles a large ravioli or a rolled lasagna. Tender and light texture thanks to steaming.

Cabbage leaves rolled around a filling of meat and rice, simmered in sauce. A comforting and flavorful dish, typical of Slavic cuisine.

Large steamed dumplings stuffed with beef and onions. The dough is slightly thicker than Italian ravioli. Juicy and flavorful, often eaten with yogurt.

Vegetarian version of large steamed dumplings. Stuffed with seasonal vegetables. Light and delicate.

Puff pastry turnovers baked (traditionally in a tandoor). Crispy and golden on the outside, filled with juicy meat.

Crispy pastries filled with chicken meat. A lighter alternative to beef.

Crispy pastries filled with vegetables or cheese. Flavorful and textured.

Pan-seared salmon fillet, crispy skin and tender flesh. Served with a side of vegetables.

Piece of white fish with firm, flaky flesh. Delicate taste, accompanied by a light sauce.

Rich signature dessert with dried fruits and nuts. Crispy puff pastry coated in honey. Served with ice cream for freshness.

Layered cake famous in Slavic countries. Composed of honey biscuits alternated with cream. Incredibly tender texture and sweet honey flavor.

Thick small patties made of quark (tvorog), lightly sweetened and pan-fried. Golden exterior and soft interior.

Traditional Tatar and Uzbek dessert. Small pieces of fried dough agglomerated with syrupy honey and nuts. Crunchy and very sweet.

Round brioche filled in the center with sweetened quark (tvorog). Soft dough texture and creamy filling.

Thin rolled crepes filled with fresh cheese. Served with a sweet touch of fruit or honey.

Classic digestive dessert consisting of lemon sorbet drizzled with vodka.

Selection of ice creams and sorbets in various flavors.

Weekday lunch menu offering a choice of two dishes.

Full weekday lunch menu including appetizer, main course, and dessert.

A complete feast to discover the variety of Uzbek cuisine. Includes an assortment of the restaurant's most popular appetizers, main courses, and desserts.