- First courses
- Dishes on the grill
- Fish dishes
- Cold snacks
- Hot appetizers
- Side dishes
- Fresh meat
Barbecue of tender beef tenderloin in combination with Crimean grilled onions.
A special marinade gives the tenderness and an unforgettable aroma, which is revealed on the grill. Thighs are ideal for chicken barbecue, they are the most juicy and soft, which is practiced in our restaurant.
We are cooking from a selected pork neck, which is characterized by extreme softness, tenderness, and exquisite taste.
Meat dish from lamb ribs.
They are prepared on the grill, have an unsurpassed aroma of smoke and the taste of a unique marinade, which remains a secret.
Chicken thighs are considered to be one of the juiciest and tender pieces of meat.
Grilled thighs have a unique aroma and, thanks to a special marinade, a rich taste.
Extremely tender and healthy meat made of the ribs of a young animal. This meat delicacy is cut from the chest, and the length of the ribs is from 5 to 8 cm.
We use 50% fresh beef and 50% aged lean beef to prepare the minced meat. That is why these chops are juicy and have a special rich taste.
We use 50% fresh beef and 50% aged lean beef to prepare the minced meat.
Thanks to the cheese, the chops are extremely juicy and fragrant.
Juicy hamburger with a homemade bun. The burger is layered with slices of fresh salad leaves, cheddar cheese, tomatoes, cucumber, and fresh Crimean onions. The base is a tartar sauce and a bit of hot sauce.
Juicy cheeseburger with a homemade bun. The burger is layered with slices of fresh salad leaves, grilled sweet pepper, cheddar cheese, pickles, and caramelized Crimean onions. The base is a cheese sauce. Served with french fries and tartar sauce.
Delicate river trout fried to a golden crust on the grill. Argentine fragrant Chimichchiri sauce perfectly complements the taste of white fish.
Served with broccoli, cherry tomatoes, and lemon.
Baked salmon steak is served with green beans under a gentle and at the same time a rich combination of sauces – Dorblue and Chimichurri.
The dish is decorated with cherry tomatoes and a slice of lemon.
Ukrainian traditional Borsch served with pork rib.
Served with soft garlic bun Brioche, green onion, and sour cream.
Soft creamy spinach soup has a nice combination with sour dried tomatoes and crispy croutons.
The soft creamy texture of the mushroom cream soup is decorated with grilled mushrooms and fresh greens.
Traditional Turkish potage has its own special taste. The thick structure of soup gives a lot of energy and warmth. Served with lemon for light sourish.
Thin slices of fresh beef with sweet and sour carpaccio sauce combine perfect taste with cherry tomatoes, odorous grated Parmesan cheese, and a bunch of arugulas. It’s got with toasts of tomato baguette, a slice of lemon, and serves with crispy chips.
It consists of four kinds of cheese: Camembert, dorblue cheese, Parmesan, and baby mozzarella with dried tomatoes. It decorates with cherry tomatoes, black olives, and walnuts. This plate gets with sweet berries sauce, honey, and flavored toasts of tomato baguette.
Two different types of Ukrainian Salo: with black pepper and choban spices, — get on a plate with fermented cabbage, marinated crackly cucumbers and soft tomatoes with garlic, aromatic toasts of black bread. It decorates with garlic, greens, and Crimean onion, and of course, gets with Cossack mustard.
Finely chopped raw beef, capers, Crimean onion combined with Argentinean sauce «Chimichurri» create the perfect combination of spicy taste and herbal aroma. It serves with quail yolk, cherry tomatoes, cilantro, chili pepper, and crunchy toast of tomato baguette.
The branded salad "Na Mangal" with softy tenderloin roast cooked medium-degree, served with a mix of fresh salad, grilled mushrooms, onion, cherry tomatoes, and cucumber. A salad seasoned with sour and sweet sauce carpaccio, decorated with sesame and balsamic sauce.
Light sweet-sour and vitamin salad. It gets with salad mix, cherry tomatoes, pomegranate seeds, and walnuts, season with sour-sweet pomegranate sauce.
Tender grilled chicken thigh under the mint-ginger sauce, combined with fresh arugula, cashew nuts, avocado, cucumber, also with raw mushrooms and onion. Decorated with pumpkin seeds.
Consist of salad mix, fresh cherry tomatoes, sweet pepper, cucumber, Crimean onion, black olives, and feta cheese.
It will be a surprise that salad decorate with soft salted cheese twisted into thin slices of cucumber and sprinkled with Provencal spices.
The mix of salad, cherry tomatoes, and croutons. Combine with homemade Caesar sauce, served with pieces of grilled salmon and seasoned with Parmesan cheese.
At first eggplant, mushrooms, sweet pepper and tomatoes baked at brazier, after that vegetables sautéed with butter, garlic and chili pepper. Served with brynza cheese and onion, decorated with fresh chili pepper, cilantro, and pomegranate seeds.
The mix of salad, cherry tomatoes, and croutons. Combine with homemade Caesar sauce, served with pieces of grilled chicken fillet and seasoned with Parmesan cheese.
Traditional Turkish salad. It's made of finely chopped vegetables and greens: tomatoes, cucumbers, sweet pepper, parsley, and Crimean onion rings. Season with olive oil, vinegar wine, and racy spice choban, and serve with a slice of lemon.
Flavorful pork ribs, caramelized in BBQ sauce. At first, we cook the ribs on the brazier to the crust, that’s why they have unique smoked aromatic. Then we add sesames, a sprig of rosemary, and the best hot appetizer for beer is done.
Appetizing wings in a spicy-sweet sauce.
Fragrant green beans are stewed in butter with the addition of garlic, brought to a state of al dente. Drizzled with «Chimichurri» Argentinean sauce, which gives a pleasant aroma of herbs. A poached egg is spread on top and all this is sprinkled with sesame seeds and grated Parmesan cheese.
The cake is a symbiosis of classic tiramisu and cheesecake. Chocolate sponge cake and Savoyard base, impregnated with strong espresso and Baileys liqueur. The dessert is completed by a creamy layer of mascarpone cream cheese, sprinkled with dark cocoa.
A classical dessert among all. Thin crispy dough, juicy baked stuffing, spicy aroma of cinnamon and raisins, that caramelized with rum, soft, and vanilla sauce. It's impossible to refuse such pleasure.
Кукурудза, цукіні, болгарський перець, печериці, броколі та кримська цибуля у поєднанні з кисло-солодким соусом чудово імпонують до кожної страви з мангалу.
Tasty and fragrant potatos with fresh rosemary and garlic.
Fried potato to the gold crust, served with fragrant tartar sauce.
Juicy spinach stewed with cream and garlic. Softy structure has great combinations with delicious beef steak.
The crumbly structure of couscous has a gorgeous combination with fresh, finely chopped vegetables.
Rib eye steak, is one of the most common and best types of steak without bone. Rib eye has a sufficient amount of fat, and at the intersection of three muscles in the center of the steak, you can see a round layer of fat.
The steak is cut from the ribs of the bull, namely from 5 to 12 ribs. Fat saturated marble steak.
It's a Rib eye with a short, trimmed rib. The bone when roasted gives the steak a pleasant nutty aroma. Dallas is also called a Cowboy Steak.
Steak has a buttery tenderness texture, the dry-aged endurance gives an adorable taste.
Entrecôte is the French word for a beef steak cut from between ribs. This steak is a type like a Rib eye but wet-aged get another texture and taste for this steak.
This is a premium steak that is cut from a shortline cut located in the lumbar part of the bull. New York thanks to the bone has a wonderful aroma and juiciness. And also thanks to the dry age edurance, the beef taste becomes more pronounced and the texture softer.
The filet medallion comes from the Filet Mignon. It doesn’t have the robust beefy flavor that other steaks, like strip steak and rib eye, have, it makes up for that flavor in its texture. You’d find it challenging to meet another piece of steak that’s as tender as the filet medallion.
This is the most tender meat of very young veal that can be tasted in our restaurant.
We prepare pork neck steak with a lot of sebaceous steaks, thanks to which the meat is very juicy and soft after cooking.