BREAKFASTS
we cook from 8:00 to 12:00
porridge
We can cook porridge with alternative milk:
coconut / almond / soy
+400HEARTY BREAKFASTS
COMBO BREAKFASTS
Fitness BREAKFASTS
SWEET BREAKFASTS
LET'S BEGIN....
COLD MORSEL
HOT MORSEL
SALADS
ORIENTAL SALADS
What is Poke Bowl
POKE IS A HAWAIIAN DISH . HAWAII, LIKE MANY PACIFIC REGIONS OF AMERICA, HAS BEEN INFLUENCED BY ASIAN CUISINE OVER THE LAST 150 years. FOR EXAMPLE, RAW FISH DISHES HAVE BEEN INTRODUCED OR ADAPTED BY MIGRANTS FROM SOUTH-EAST ASIA. SO, IN HAWAII THE MOST FAMOUS DISH OF THESE ISLANDS APPEARED - POKE ( FROM LITERAL TRANSLATION - "CUT IN DICE" ). A TRADITIONAL POKE, A DISH LIKE A RAW FISH SALAD , IS DIEDED TUNA MARINED IN SOY SAUCE WITH ONIONS, SESAME, WASABI, HOT PEPPERS AND - OFTEN - NUTS . AND NOW WE PRESENT TO YOUR ATTENTION OUR VARIATION OF POKE DISH...
FIRST MEAL
EUROPEAN SOUPS
GEORGIAN SOUPS
TURKISH SOUPS
ORIENTAL SOUPS
KAZAKH CUISINE
KAZAKH NATIONAL SOUPS
HOT MEALS
PISIRMELER
SWEETS
National drinks
UZBEK CUISINE
UYGUR CUISINE
TURKISH CUISINE
SOUPS
SALADS
MAIN DISHES
BAKERY PRODUCTS
GEORGIAN CUISINE
SNACKS
SALADS
SOUPS
MAIN DISHES
GEORGIAN KHINKALI
GEORGIAN PASTRY
ITALIAN FOOD
PASTA / RISOTTO
Al Dente is a hardened pasta core. Translated from Italian “Al Dente” - by the teeth. (Medium Cooking) Ben Cotta - The degree of cooking has a delicate and soft texture of the paste , more comfortable to eat. (Full boil)
ITALIAN PIZZA
diameter 32 cm
JAPANESE KITCHEN
SOUPS
MAKI
BAKED MAKI
ROLLS
BAKED ROLLS
FRIED ROLLS
Nigiri Sushi
SETS FOR A COMPANY
Poke Bowl
EUROPEAN CUISINE
MAIN DISHES
GARNISHES
Steak-Grill menu
Medium - medium roast meat, in the context of 25% has a light pink color and juice, the internal temperature of the meat is 60°
Medium Well - almost cooked meat, has gray - pink hues and clear juice, internal temperature of the meat is 65°
Well Done - fully cooked meat, often has no juice inside, core temperature 70°
Mangal-BBQ menu
CLASSIC SHASHLIKS
CAUCASIAN SHASHLIKS
SAUCES
ORIENTAL BAKERY
Tandoor Samsa “with butternut pumpkin” (according to the season) The secrets of making cakes in the tandoor have been passed down from generation to generation. Such people were called "tandyrchi". The usual composition of cakes is wheat flour, water, yeast, milk, margarine, sesame seeds. Before starting the baking process, firewood is loaded into the vent and continuously heated for several hours. After burning out, when the soot is completely burnt out and the walls of the tandoor become hot, the tamdyr is ready for baking.