Menu
The hotel's restaurant invites guests to enjoy local and European cuisine. Our menu is created with love and attention to detail to satisfy the taste preferences of each guest. We use only fresh and high-quality products to guarantee you the unique taste of each dish.
Our Restaurant can be visited any day of the week, whether you are staying at the Hotel or not.
Restaurant schedule:
Daily from 12:00 to 23:00
For organizing corporate evenings, birthdays, small weddings, and other events, we provide a special banquet menu.
Restaurant reservation: +37378486883
You can see our menu below.
English breakfast 1/360 (Pancetta, sausages, egg, beans, ciabatta)
Toast with salmon, poached egg 1/300 
Doughnuts with jam and sour cream 1/300 
Pancakes with chicken breast, mushrooms and cheese sauce 260/140 
Cheese platter “Formaggio” 240/140 (Dor Blue, Grana Padano, Cheddar, Brie)
Fish platter with red caviar 240/20/140 (eel, tuna, marlin, salmon)
Veal tartare 120/140 
Salmon tartare with guacamole 100/80/40 
Veal carpaccio 120/100 
Vitello Tonnato 100/120/100 
Assorted olives 1/170 
Rabbit liver paste with caramelized onion and sundried tomatoes 150/50/50/110 
“Caesar” salad with chicken 1/350 
“Caesar” salad with salmon 1/350 
“Caesar” salad with shrimps 1/350 
Greek Salad with Calamata 1/400 
Burrata with tomatoes and pesto sauce 1/400 
Warm salad with veal 1/320 
Salad with baked beet 1/350 
Mixed salad with cherry tomatoes and capers 1/330 
Vegetable salad “Country” 1/350 
Salad with rabbit liver and baked pepper 100/60/240 
Soup “RiverSide” 330/40 (seafood, salmon, pesto sauce)
Chicken zeama with sour cream and hot pepper 350/50 
Broccoli cream soup with shrimps and croquettes 330/30 
Cream soup with chicken breast 330/30 
Veal okroshka 1/400 Tripe soup 1/370 
Pasta Carbonara 1/400 22
Pasta “4 Cheeses” 1/400 22
Seafood pasta 1/400 
Pasta Bolognese 1/400 
“Pepper” steak with sauce 250/100 
Steak “New York” 250/50/20 
Veal medallions with “Blue Cheese” sauce 280/100/50 
Steak“Tomahawk” 1/100 
Rack of New Zealand Lamb with baby carrot and Brussels sprouts 400/50 
Baked pork ribs with “Buffalo” sauce 400/120/50/50 
Pork tenderloin in bacon with Peperoncino sauce 250/100 
Magret duck breast with pear 200/100/70 45
Duck leg, arugula and orange salad 190/70/50 325
Chicken breast with mashed potatoes and mushroom sauce 200/100/100 22
Rabbit leg with mushroom sauce 180/100/50 
Chicken tabaka 400/50/70 3
Chicken nuggets with frech fries 150/50 2
Seafood sauté in white wine 1/450 
GreenShell mussels in wine sauce 1/600 GreenShell mussels in white sauce with Dor Blue 1/600 GreenShell mussels in red sauce with basil 1/600 
Octopus with Basmati rice 110/150 
Oven-baked dorado with vegetables 300/150 
Baked trout with celery puree 300/120 Pink tuna with Chuka salad 140/90/30 
Salmon steak with cream sauce with capers 160/100 
Tempura shrimps with parmesan 6 units.Mamaliga with pork stew 225/200/50/40/40 295Mamaliga with chicken stew 225/200/50/40/40 295Mamaliga with carp fillet 225/200/50/40/40 Mamaliga with beef tenderloin stew 225/200/50/40/40 
Placinta with potatoes 1/350 
Placinta with cottage cheese 1/350 
Placinta with cherry 1/350 
Placinta with pumpkin 1/350 
Placinta with cabbage 1/350 
Baked vegetables 1/300 (eggplants, zucchini, California pepper, tomatoes, red onion)Celery puree 1/200 
Baked sweet potatoes with rosemary 1/220 French fried sweet potatoes with parmesan 1/220 
Baked potatoes with garlic 1/300 French fried potatoes 150/50 
Ice cream with topping 160/50 
Chocolate fondant with ice cream and topping 70/100/25 
Caramel cheesecake 130/50 
Tiramisu 1/170