The culture of Uzbekistan
is revealed through flavor.

Traditional fermented milk snack.

Kazy, beef tongue, lamb lard, horsemeat roll, lamb roll with juniper.

500 g

Cucumbers, cherry tomatoes, mushrooms, Chimchi cabbage, sauerkraut, jalapenos, zucchini caviar.

Classic hummus, hummus with pesto, babaganush, baked pumpkin with yogurt, mutabal, matbouha.

100 g

50 g

With raspberries.

Honey, mint, lime, olive oil and yogurt sauce.

Brie, Parmesan, Maasdam, Lambert, Dor Bleu, honey, crackers, grissini, grapes and walnuts.

With mango sauce.

Flax seeds and mango-truffle sauce.

Sun-ripened tomatoes, cucumber, red onion, chilli pepper.

Radishes, cucumbers and homemade yogurt.

Tricolor peppers, shallots, eggplant, tomatoes, garlic, sesame, spring onion, teriyaki sauce.

Roasted vegetables and kimchi-base sauce.

Parsley, couscous, onion, tomatoes, mint.

5 pcs

Devzira rice, lamb, kazy, quail egg, chickpeas, barberry.

450 g

450 g

800 g

Honey and rosemary potatoes. Serves 3–4.

1.1 kg

2 pcs

80 g

80 g

80 g

240 g

240 g

With spinach and potatoes.

240 g

190 g

160 g

Fresh vegetables and pulpa sauce.

Creamy sauce.

1 pc

Vanilla cream, caramelized peach, thyme and Parmesan.