Oatmeal cooked in milk paired with a mix of seasonal berries.

Made from homemade cheese and served with seasonal fruit

Fluffy cream omelet. Served with prosciutto and king oyster mushrooms.

Classic breakfast with two eggs, brioche rolls, signature sausages, butter with pesto sauce, fried mushrooms, and bacon

Toast made from fragrant whole grain bread combined with lightly salted salmon, avocado, mixed salad leaves, cherry tomatoes, poached egg with cheese sauce, and Philadelphia cheese.

Serve with dark chocolate-based chocolate spread.

Serve with slices of prosciutto, sun-dried tomatoes, and pesto sauce. <br>

Served with juicy chicken breast, cheddar cheese, and honey mustard sauce

Served with lightly salted salmon, juicy arugula, and cream cheese.

Served with roast beef made from the most tender veal fillet and a creamy mustard sauce.

Homemade broth with chicken, Italian noodles, and quail eggs

Serve with garlic dressing and tomatoes.

With chanterelles, white mushrooms, and champignons. Served with roasted chicken fillet.

Marseille cream soup with mussels, tiger prawns, squid, salmon fillet, and pike perch

Bruschetta with Hochland cheese, sun-dried tomatoes, cherry tomatoes, and Italian spices.

Bruschetta with Hochland cheese, prosciutto, sun-dried tomatoes, pear, and pesto sauce.

Bruschetta with Hochland cheese, lightly salted salmon, and avocado.

Slices of marinated marbled veal with mustard sauce

Roasted Bulgarian red peppers with feta cheese.

Served with cherry jam and bruschetta

Salted and smoked bacon with horseradish sauce

A traditional dish from the island of Capri with slices of mozzarella and tomatoes. Served with pesto sauce and pine nuts.

Lightly salted herring with boiled potato and carrot salad.

Delicate pâté made from herring fillet and butter with Dijon mustard

Delicate pike caviar whipped with olive oil

Seviche made from salmon fillet marinated in soy and oyster sauce with a hint of chili pepper, a refined taste with an oriental character.

Tuna ceviche with aged wine vinegar, in an unagi sauce generously sprinkled with roasted sesame seeds.

Tuna ceviche marinated in aged wine vinegar, served in an unagi sauce and generously sprinkled with roasted sesame seeds.

Chopped tiger prawns with avocado, mango, and maple sauce

Chopped tuna fillet served with honey mustard sauce and flying fish roe

Chopped tender veal with avocado, blanched tomatoes, and pesto sauce

Chopped Norwegian salmon fillet served with honey mustard sauce, capers, and flying fish roe

Classic vegetable salad with peppers, tomatoes, cucumbers and mixed greens <br>In one portion

Roasted red peppers on a bed of mixed greens with feta cheese

A vibrant combination of juicy tomatoes, cucumber, bell pepper, olives, feta cheese, and sweet red onion. Dressed with olive oil.

Green mix with caramelized chicken liver, pear confit, and pine nuts. Dressed with orange sauce.

Crunchy salad with Caesar dressing, chicken fillet, quail eggs, cherry tomatoes, Parmesan cheese, and rice chips

A combination of fresh mixed salad with caramelized bacon and a special citrus dressing. Served with three types of cheese: Dor Blue, Feta, and Jalapeño.

Sautéed tiger prawns with bell peppers, combined with green mix, tomatoes, Parmesan cheese, and spicy sauce

Combined with cherry tomatoes, lettuce leaves, and cream cheese sauce

Exquisite salad with duck fillet, grapes, caramelized pear, pecan nuts, and signature truffle sauce

Grilled veal tenderloin, juicy zucchini, eggplant, and bell peppers. Served with a green salad mix and mustard sauce.

Combined with a green mix, avocado, poached egg, cherry tomatoes, and Parmesan cheese

Seafood with a spicy hint of garlic: salmon, squid, tiger prawns, New Zealand mussels, cocktail prawns, and sca

Salad mix combined with octopus slices, cucumber slices, olives, cherry tomatoes, Parmesan cheese, and a delicate maple sauce.

A traditional Japanese dish based on brown wakame seaweed, with the addition of sesame oil and wood mushrooms.

Chilled Norwegian salmon combined with Calrose rice

Chilled tuna combined with Calrose rice

Chilled smoked eel combined with Calrose rice

Calrose rice, cucumber slices, Philadelphia cheese, and chuka salad, which is a mixture of brown wakame seaweed with sesame oil.

Calrose rice, Norwegian salmon, cucumber slices, and Philadelphia cream cheese

Calrose rice, Norwegian salmon, tiger prawns, Philadelphia cheese, and panko breadcrumbs

Calrose rice, Norwegian salmon, smoked eel, Philadelphia cheese, cucumber, avocado, and panko breadcrumbs

Calrose rice, tiger prawn tartare, Parmesan cheese, avocado, Tomago omelet, and spicy sauce <br>In one portion

Rice Carloz, salmon tartare, Parmesan cheese, avocado, Tomago omelet, and spicy sauce

Calrose rice, smoked eel slices, Philadelphia cheese, Tomago omelet, avocado, and Unagi sauce

Calrose rice, tiger prawns, Philadelphia cheese, cucumber, chili pepper, and paprika sauce. Served with eel, salmon, tuna, and chili pepper.

Pappardelle pasta with mushrooms, cream, and Parmesan cheese

An Italian classic based on fettuccine pasta with fried Hungarian bacon, quail eggs, Parmesan cheese, and cream. <br>In one portion

Delicate ravioli stuffed with chicken meat under a creamy sauce with Dor Blue cheese

Spaghetti with squid ink combined with tiger prawns, scallops, New Zealand mussels in a creamy sauce with Parmesan cheese

Delicate ravioli stuffed with veal and served with a creamy Parmesan cheese sauce

Ravioli stuffed with salmon fillet under a creamy sauce with Parmesan cheese

Arborio rice with chanterelles and mushrooms, shallots, truffle oil, butter, and Parmesan cheese

Arborio rice with tiger prawns, shallots, butter, fresh herbs, and Parmesan cheese

Tiger prawns served on a bed of classic guacamole

Fire-roasted pink squid fillet, seasoned with soy sauce and sesame seeds

Eggplant with a crispy crust, baked with soft feta cheese, tiger prawns, and bell peppers. Served with pesto sauce.

Sautéed with bell peppers and soy-oyster sauce

Large mussels with cream and cheese sauce from our chef

White rapana meat, stewed with mushrooms in cream and baked under Parmesan cheese

Grilled Camembert cheese with tender veal. Served with aromatic chanterelles in a creamy sauce.

Caspian carp and pike-perch cutlets with mashed potatoes.

Trout fillet baked with green butter in kombu seaweed, with zucchini capellini in truffle oil. Served with a sauce based on Parmesan cheese and white wine.

A classic dish of Odessa cuisine - Black Sea red mullet fried until crispy

Baltic gobies fried until crispy. Served with garlic dressing.

Delicate ocean dorado paired with fluffy cream and raspberry espuma. Served with a salsa of olives, cucumber, grapes, and apples.

Fry until crispy and serve on a bed of baked mushrooms.

Baked salmon fillet with langoustine, chef's lemon risotto, and Dor Blue sauce

Octopus tentacle with ceramicized Bulgarian pepper and tomato salsa

Chicken fillet cutlets with mashed potatoes.

Caramelized chicken liver with fried onions and apple confit.

Classic chicken shashlik. Served with roasted zucchini, eggplant, and red onion.

Half a chicken on the grill. Served with roasted corn on the cob and BBQ sauce.

Sous-vide chicken fillet with creamy julienne zucchini and truffle oil

Duck leg prepared using the Confit technique with green pea espuma, baby carrots, and Demi-glace sauce

Sous-vide duck breast with creamy julienne zucchini and truffle oil

French farm chicken baked whole with baby carrots and roasted bell pepper sauce

Pork and veal cutlets with mashed potatoes.

A classic Austrian dish, a thin piece of meat is tenderized and breaded with breadcrumbs, then fried until it has a golden brown, crispy crust.

Classic pork neck shashlik. Served with zucchini, eggplant, and red onion.

Pork neck steak with mustard sauce.

Baked pork fillet wrapped in bacon. Served with vegetable salsa made from tomatoes and bell peppers.

Slow-cooked ribs, grilled with almond flakes

Large chopped cutlet made from marbled veal with cheese sauce and caramelized onions.

Beef bone marrow baked with butter. Served with beef tartare and croutons.

Juicy medallions made from a real delicacyveal tongue on a bed of zucchini carpaccio, creamy mashed potatoes, and Demi-glace sauce.

Braised veal shank in red wine with mashed potatoes.

Tender grilled veal fillet. Served with corn on the cob, grilled zucchini in Debiglas sauce.

Baked veal fillet with spinach sauce and roasted vegetables

Grilled. Served on a bed of mushrooms and potato straws.

Grilled veal loin. Served with steamed vegetables and Demi-glace sauce.

Grilled rack of young lamb. Served with braised eggplant, zucchini, mushrooms, and raspberry sauce.

21-day aged marbled veal steak. Served with ripe raspberry sauce.

Steak made from marbled meat of Argentine Black Angus bulls, aged for 21 days. Served with ripe raspberry sauce.

A set for fish and seafood lovers with Mediterranean tuna steak, salmon steak and lemon risotto, fried octopus, langoustine, scallops and New Zealand mussels. Served with a fresh salad mix, cheese and mustard-honey sauce.

A specially selected chef's set with roast beef, beef ribs, pork ribs in almond flakes, baked pork tenderloin in bacon with tomato sauce, and signature sausages. Served with steamed vegetables and Demi-Glace sauce.

Made from the most tender chicken and creamy sauce

Mozzarella cheese deep-fried in panko breadcrumbs

Made from selected chicken fillet. Served on skewers with French fries and a mild sauce.

Made from chicken breast and fried in a minimal amount of oil.

With a cutlet made from SELECT veal, tomatoes, and cheddar cheese. Served with French fries.

Classic Italian Orzo pasta, resembling rice, with the addition of butter

Porridge made from wheat harvested during the milky ripeness period with added vegetables

Potato slices with skin, deep-fried

Classic mashed potatoes with milk and cream

Italian white bread has a crispy crust and a tender, airy crumb with large, uneven pores.

Creamy panna cotta with raspberry mousse in the shape of a heart

Classic cheesecake with a delicate creamy texture and salted caramel

Crumbly shortbread tart with raspberry marmalade and creamy ganache

Shortbread almond tart with mango-passion fruit marmalade, creamy orange cream, and dried mango

Crumbly shortbread tart with salted caramel, pecans, and creamy ganache

Classic mega chocolate brownie with nuts. Served with a scoop of ice cream.

The chef's signature dessert in ruby chocolate velour with cherry marmalade filling, crunch, and chocolate biscuit soaked in Jagermeister liqueur.

The chef's signature dessert, combining almond brownies, chocolate caramel, and a mix of nuts in chocolate glaze.