Hummus with smoked paprika
Chickpeas whipped with tahini and olive oil, warm flatbread on the side.
Chickpeas whipped with tahini and olive oil, warm flatbread on the side.
Aubergine smoked over open fire, tahini, pomegranate seeds.
Two kinds of olives, orange zest, thyme, a slab of feta.
Potato pancakes fried to order, thick sour cream, dill.
Feta whipped with olive oil, chilli honey, toasted sourdough.
Halloumi off the grill, orange segments, mint, pistachio crumb.
Beetroot broth simmered for three hours, sour cream, garlic pampushky.
Peppers roasted until dark, tomatoes, basil oil, croutons.
Sorrel, young potato, soft-boiled egg, sour cream.
Three kinds of river fish, smoked paprika, a splash of horilka.
Tomatoes, cucumber, red onion, olives, oregano, feta slab.
Roasted beetroot, goat cheese cream, walnuts, honey dressing.
Romaine, grilled chicken, parmesan, anchovy dressing, sourdough croutons.
Roasted pumpkin, green lentils, spinach, pumpkin seed oil.
The simplest one on the menu, and the one regulars order twice.
Marinated overnight, cooked over vine wood, sumac onion on top.
Lemon, oregano, garlic; grilled on skewers, served with pita.
Minced lamb with cumin and mint, charred edges, cool yoghurt.
Whole fish, lemon, rosemary, olive oil. Takes its time.
Aubergine, courgette, peppers, tomato, red onion, herb oil.
Dry-aged 28 days, rested 6 minutes, sea salt and nothing else.
Hand-folded, fried onion, sour cream on the side.
Herb butter inside — cut it at the table and see for yourself.
Aubergine, beef ragù, béchamel, baked in a personal dish.
Carnaroli rice, porcini stock, parmesan, thyme butter.
Corn porridge cooked in cream, brynza, cracklings, mushrooms.
Slow-baked peppers, tomato sauce, plenty of parsley and mint.
Slow tomato sauce, garlic, basil, olive oil, parmesan on request.
Cream, lemon zest, dill, house-smoked salmon.
Orzo, courgette, peppers, cherry tomatoes, basil oil.
Chicken thigh, spinach, cream, black pepper, parmesan.
Sour cherries, a spoon of sour cream, dusting of sugar.
Sixteen layers, custard, assembled in the morning.
Filo, pistachio, orange blossom syrup. Two pieces.
Honey cake layers, sour cream filling, rested for a day.
Two scoops, basil leaf, a splash of prosecco on request.
Pressed cucumber, mint, lime, lightly sparkling. 400 ml.
Raspberry, lemon, rosemary, sparkling water. 400 ml.
Dried pears, apples and smoked plums, served cold. 300 ml.
Ethiopian and Brazilian beans, roasted last week. 30 ml.
Double shot, steamed milk, 180 ml.
Batch brew, refilled every 40 minutes. 250 ml.
Loose herbs, 500 ml pot, enough for two cups.
Odesa black, dry, from a small winery near Shabo.
Telti-Kuruk, dry, citrus and salt on the finish.
Unfiltered lager from a brewery two streets away.
Local spring water, glass bottle.
Local spring water with bubbles, glass bottle.