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 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.

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.

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.

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.

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.

Premium T-Bone Steak contains two types of meat, on the one hand New York, on the other fillet mignon, separated by a T-shaped bone. Cut from the Shortline cut located in the lumbar part of the bull.

Fillet mignon is a tender and expensive cut of beef. It is considered the king of steaks because of its melt-in-your-mouth texture. A prime filet mignon can literally be cut with a fork.

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.

 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.