BREAKFASTS
we cook from 8:00 to 13:00
Auther porridge
SWEET BREAKFASTS
COMBO BREAKFASTS
HEARTY BREAKFASTS
COLD MORSEL
HOT MORSEL
SALADS
ORIENTAL SALADS
FIRST MEAL
EUROPEAN SOUPS
ORIENTAL SOUPS
KAZAKH CUISINE
KAZAKH NATIONAL SOUPS
HOT MEALS
PISIRMELER
SWEETS
National drinks
UZBEK CUISINE
UYGUR CUISINE
TURKISH CUISINE
MAIN DISHES
BAKERY PRODUCTS
GEORGIAN CUISINE
SNACKS
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
MAKI
BAKED MAKI
ROLLS
BAKED ROLLS
FRIED ROLLS
SETS FOR A COMPANY
EUROPEAN CUISINE
Veal dishes
Poultry dishes
Fish and seafood dishes
GARNISHES
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.