11:00-23:00
11:00-21:30
11:00-21:30
11:00-22:00
Baked Camembert served with fig sauce and nuts.
Added
220 MDL
/ 245 gr.Slow-cooked rabbit leg, seasoned with spices and served with a delicate mushroom sauce. Accompanied by sweet potato purée.
Added
320 MDL
/ 440 gr.Tender beef medallions, served in a refined Demi- Glace sauce. Accompanied by Edamame purée.
Added
380 MDL
/ 450 gr.The roasted pork knuckle is served with crushed baked potatoes.
Added
350 MDL
/ 280 gr.Pork knuckle aspic with horseradish. Served with pickled cucumbers and mustard.
Added
100 MDL
/ 225 gr."Shuba" with herring. Dressed with mayonnaise and served with green onions.
Added
110 MDL
/ 210 gr.Olivier salad with salmon gravlax, fresh cucumber and green peas.
Added
160 MDL
/ 160 gr.Classic Olivier salad with boiled beef tongue.
Added
110 MDL
/ 250 gr.Baked chicken with spices and potatoes. Served with "Dynamite" sauce.
Added
210 MDL
/ 465 gr.Salmon Wellington is served with Parmigiano and cream-based sauce
Added
340 MDL
/ 250 gr.Veal carre with miso paste and pistachio. Served with potato gratin.
Added
350 MDL
/ 250 gr.Mousse dessert with almond biscuit and mandarin compote.
Added
90 MDL
/ 140 gr.Chocolate "Medovik" with cherries.
Added
100 MDL
/ 165 gr.Airy butter-based mousse with added nutmeg, vermouth and cognac. Served with oyster mushrooms and onions, garnished with microgreens, mushrooms and onions.
Added
105 MDL
/ 125 gr.Classic oriental cuisine appetizer. Traditionally prepared with chickpeas and tahini (sesame paste), olive oil and lemon juice with spices. Served with salsa of ripe tomatoes, parsley, chili peppers, pine nuts and crispy homemade pita. Topped with falafel balls with cilantro, garlic and parsley. Dressed with olive oil and lemon juice.
Added
120 MDL
/ 250 gr.Walnuts, almonds, cashews caramelised with cane sugar and with added bacon and chilli peppers
Added
90 MDL
/ 100 gr.Eggplant caviar - aromatic caviar with baked eggplants, baked peppers, red onion, garlic and olive oil.
Added
90 MDL
/ 120 gr.Guacamole - delicate avocado cream with olive oil and cherry. Contains Tabasco, which adds a slight piquancy to the dish. Served with salad mix.
Added
100 MDL
/ 150 gr.Romesco - national dish of spanish cousine. Romesco base - baked peppers, sun-dried tomatoes, hazelnut and usturoi. Served with microgreens.
Added
130 MDL
/ 170 gr.Cheese board of 3 types of cheese: Fontal Alpinella, Fourme D'Ambert, Pecorino Tartufo. Served with chili nuts, dates and dried apricots. Garnished with mint sprigs.
Added
290 MDL
/ 150/150 gr.Homemade marinated salmon in salt, sugar and citruses and homemade salted sardines served with butter and seasoned with peppercorn.
Added
240 MDL
/ 160 gr.Light and airy spreadable appetizer of homemade salted herring and potato soufflé. Served with salmon, green onions and capers. Garnished with a radish slice and microgreens.
Added
120 MDL
/ 120 gr.Roast beef marinated in Worcestershire with mustard and home-smoked pork speck. Speck - dry-cured pork ham, similar to Prosciutto, but with a pronounced smoked flavor. We ourselves keep the meat for 1,5 months, then we smoke it for about 20 hours. The meat is cured in spiced olive oil and served with hot olives, pickled peppers and crispy grisini.
Added
295 MDL
/ 300 gr.Set with starters (guacamole, Romesco cream. eggplant caviar, hummus, forshmak)
Added
150 MDL
/ 200 gr.Crispy homemade chips. Served with bacon and spicy Chili-Cheddar cheese sauce. Garnished with microgreens.
Added
90 MDL
/ 110 gr.An original flower-shaped appetizer made from a whole onion. The onion is dipped in a batter of spicy flour with added spices, milk and eggs, deep-fried in oil and laid on spicy Dynamite sauce when served. The dish is garnished with radishes, chili peppers and red onions.
Added
110 MDL
/ 250 gr.Prawns are fried in a batter based on beer Munich Helles and spicy flour with spices. Served on a spicy cream-chili sauce with sesame oil. The dish is decorated with microgreens and radish slices.
Added
190 MDL
/ 200 gr.Chicken wings are deep-fried in oil and caramelized in a spicy cream-chili sauce based on peanut butter, lime juice and chili sauce. Upon serving is topped with ground peanuts and green onions.
Added
125 MDL
/ 300 gr.Quick-fire fried bacon slices prepared in a Josper layered on a creamy parmesan foam and served with a crispy blue cheese croquette ball. Topped with nuts caramelized in chili sauce with bacon and microgreens.
Added
115 MDL
/ 100 gr.Mix of lettuce leaves with citruses (lemon and orange), tender smoked duck, fennel, pomegranate caviar and cranberries in sugar syrup. Dressed with a dressing based on honey, lemon juice and mustard.
Added
170 MDL
/ 220 gr.Mix of lettuce leaves with beets, cherry tomatoes, cucumbers, basil and parsnips dressed with Nicoise dressing. Served with goat cheese and almodn crumbs.
Added
145 MDL
/ 280 gr.Shrimps are fried with garlic in olive oil. Layered on a mix of lettuce, cherry tomatoes, cucumber, eggplant with addition of Cippolini onion. Served with avocado crea, and tempura.
Added
185 MDL
/ 300 gr.Light salad of fresh cherry tomatoes, red onion, chili peppers and a mix of lettuce leaves, layered on fried zucchini with delicate Ricotta cream, seasoned with balsamic vinegar and lemon juice and served with sliced juicy roast beef, fresh avocado puree and nut crumbs.
Added
195 MDL
/ 230 gr.Finnish fish soup - is a delicate soup with smoked salmon, dorado and shrimps. Is preparing in base of fish broth and cream.
Added
190 MDL
/ 350 gr.Classic rich borsch. Served with garlic donuts, fragrant lard and red pepper.
Added
90 MDL
/ 350/100 gr.Broccoli and spinach cream soup. Balanced in taste and very delicate broccoli and spinach cream soup with truffle oil, cream-based and with added parmesan. Served with homemade grissini sticks.
Added
85 MDL
/ 300 gr.Octopus tentacles are marinated in herbs and quick-grilled over an open fire with cherry tomatoes, carrots, parsnips and asparagus. Upon serving, the dish is seasoned with aromatic Chimichurri sauce made from herbs, garlic, chili pepper and olive oil.
Added
450 MDL
/ 220/50 gr.Two tender dorado fillets served on a bed of spinach with lemon cream sauce.
Added
310 MDL
/ 270 gr.Salmon fillet is marinated in Misso paste and rice vinegar with garlic. Is fried in Josper and served with broccoli puree, asparagus, carrot and green peas.
Added
365 MDL
/ 400 gr.Stew mussels with onions and garlic in butter and mix of white wine and thyme. are served with lemon and ciabatta.
Added
270 MDL
/ 500 gr.Very tender duck leg confit (confit - cooking method: slow simmering of the product, completely immersed in fat or oil at low temperature). Served on an airy bed of mashed potatoes, with Noilly Prat sauce and a sprig of thyme. Noilly Prat sauce is made with white vermouth, cane sugar and spices.
Added
290 MDL
/ 180/160 gr.Lula kebab prepared from minced chicken meat mixed with garlic, cilantro, shalot. Served with baked eggplants, Tahini cream and kalamata olives.
Added
180 MDL
/ 300 gr.It balances on the contrast of salty and sweet, gently revealing the juiciness and richness of soft duck breast. Served with Brussels sprouts, parsnips, asparagus, carrots and date cream. Sauce on the plate: Noilly Prat.
Added
350 MDL
/ 200/130 gr.Rack of lamb of New Zealand with vegetables (carrots, parsnips, broccoli, garlic, thyme), served with celery cream and fig sauce.
Added
350 MDL
/ 360 gr.The lamb shank of New Zealand is braised for a long time in a red wine sauce with onions, carrots, peeled tomatoes, a mixture of peppers and herbs. Served with delicate creamy puree and tomato-wine sauce with vegetables.
Added
550 MDL
/ 320/180 gr.Juicy pork ribs marinated in a mixture of aromatic spices with garlic, mustard, paprika and butter, grilled in a Josper on open charcoals. Served with mustard drops and microgreens.
Added
235 MDL
/ 300 gr.Added
180 MDL
/ 260/40 gr.Beef cutlet, soft bun, burger sauce (chili sauce, soy sauce, homemade mayonnaise based on mustard, lemon juice, vinegar, butter and egg), Chili-Cheddar sauce (Cheddar cheese, cream, cream cheese, adjika, butter, paprika), tomatoes, lettuce, pickled cucumbers, onions. The burger is served with french fries and hot Dynamite sauce.
Added
230 MDL
/ 400/100 gr.Chicken lula-kebab, lamb lula-kebab, Currywurst sausages, Bratwurst sausages, BBQ pork ribs, grilled vegetables.
Added
800 MDL
/ 900 gr.Home-smoked pork knuckle, BBQ pork ribs, pork tenderloin, Currywurst sausages, Bratwurst sausages, grilled vegetables.
Added
1200 MDL
/ 1550 gr.Chicken sausages with mozzarella and curry. Served with smashed potatoes.
Added
150 MDL
/ 150/70 gr.Chopped beef and pork sausages. Served with smashed potatoes.
Added
150 MDL
/ 180/70 gr.Sausages with pork fat and spices
Added
150 MDL
/ 160/70 gr.Spicy chopped beef and porc sausages mixed with paprika, chilli, nutmeg and mustard. Served with smashed potatoes. 2 sausages per serving.
Added
150 MDL
/ 160/70 gr.Sweet potatoes deep-fried in oil, served with Dynamite sauce.
Added
75 MDL
/ 100 gr.Potatoes are boiled, then baked on coals, served with a sprig of thyme.
Added
60 MDL
/ 200 gr.Squash, eggplant, peppers, red onions, mushrooms and tomatoes are grilled with aromatic herbs, pepper and salt.
Added
75 MDL
/ 200 gr.Asparagus is fried in olive oil with garlic, broccoli is blanched. The vegetables are served with bleu cheese sauce and crispy bacon.
Added
160 MDL
/ 160 gr.The spinach is braised in white wine with garlic. When served, the dish is sprinkled with parmesan.
Added
120 MDL
/ 120 gr.Chocolate fondant - a classic French dessert made of chocolate biscuit dough, with a firm shell and a liquid centre. Served with a scoop of vanilla ice cream on nut praline, caramel sauce and chocolate truffle.
Added
105 MDL
/ 170 gr.This is a light and airy dessert made of crispy meringue and filled with custard, served with ripe strawberry slices topped with Coulis sauce and a ball of berry sorbet on meringue crumble.
Added
130 MDL
/ 240 gr.A delicate creamy cheesecake is served with berry sauce and fresh berries.
Added
120 MDL
/ 150/40 gr.Puff pastry cake with custard is served with berries and mint.
Added
100 MDL
/ 180/20 gr.ABV 5,6% / IBU 19 / OG 13 / EBC 33
Added
60 MDL
/ 500 ml.ABV 4,3% / IBU 9 / OG 10 / EBC4
Added
60 MDL
/ 500 ml.ABV 5,6%, IBU 14, OG 13, EBC 13
Added
65 MDL
/ 500 ml.ABV 5,0%, IBU 6, OG 12, EBC 6
Added
60 MDL
/ 500 ml.ABV 5,6%, IBU 33, OG 13, EBC 7
Added
65 MDL
/ 500 ml.ABV 4,7%, IBU 12, OG 11, EBC 6
Added
60 MDL
/ 500 ml.ABV 6,1%, IBU 50, OG 14, EBC 11
Added
70 MDL
/ 500 ml.ABV 6,5%, IBU 20, OG 15, EBC 20
Added
65 MDL
/ 500 ml.ABV 5,6%, IBU 17, OG 13, EBC 5
Added
65 MDL
/ 500 ml.ABV <0,5%, IBU 25, OG 6,5, EBC 8
Added
65 MDL
/ 500 ml.ABV 10%, IBU 54, OG 23, EBC 98
Added
105 MDL
/ 500 ml.Added
35 MDL
/ 250 ml.Added
35 MDL
/ 250 ml.Added
100 MDL
/ 200 ml.Added
40 MDL
/ 330 ml.Added
60 MDL
/ 750 ml.Added
60 MDL
/ 250 ml.Added
100 MDL
/ 750 ml.Orange / Apple / Tomato
Added
50 MDL
/ 250 ml.Added
70 MDL
/ 250 ml.Your cart is full of products from another restaurant:
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