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
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
Sandwich with prosciutto, arugula and Blue Cheese sauce 1/220
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)
Platter “Salsiccia” 240/110
Veal tartare 120/140
Salmon tartare with guacamole 100/80/40
Pink tuna tartare 100/80/40
Veal carpaccio 120/100
Vitello Tonnato 100/120/100
Assorted bruschetta 1/220
Bruschetta with salmon and guacamole 60/60/40
Bruschetta with roast beef and Tonnato sauce 50/50/50
Bruschetta with tomatoes and cream cheese 1/160
Bruschetta with baked pepper and feta 1/160
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
Tomato salad 1/350
Chuka salad with walnut sauce 1/150Mixed 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 1/400Tripe soup 1/370
Pasta Carbonara 1/400
Pasta “4 Cheeses” 1/400
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 250/100Escalope with grilled potatoes 250/120/50
Magret duck breast with pear 200/100/70
Duck leg, arugula and orange salad 190/70/50
Chicken breast with mashed potatoes and mushroom sauce 200/100/100
Rabbit leg with mushroom sauce 180/100/50
Chicken tabaka 400/50/70
Chicken nuggets 150/50
Seafood sauté in white wine 1/450
GreenShell mussels in wine sauce 1/600GreenShell mussels in white sauce with Dor Blue 1/600GreenShell mussels in red sauce with basil 1/600Baked GreenShell mussels with cheese 5 units 1/250
Octopus with Basmati rice 110/150
Oven-baked dorado with vegetables 300/150
Baked trout with celery puree 300/120Pink tuna with Chuka salad 140/90/30
Salmon steak with cream sauce with capers 160/100
Tempura shrimps with parmesan 6 units.
Tempura shrimps in sesame 6 unitsMamaliga with pork stew 200/200/50/40/40Mamaliga with chicken stew 200/200/50/40/40Mamaliga with carp fillet 200/200/50/40/40Mamaliga with beef tenderloin stew 200/200/50/40/40
Placinta with potatoes 1/350
Placinta with cottage cheese 1/350
Placinta with cherry 1/350
Placinta with pumpkin 1/350
Placinta with cabbage 1/350Basmati rice 1/150
Baked vegetables 1/300 (eggplants, zucchini, California pepper, tomatoes, red onion)Celery puree 1/200
Baked sweet potatoes with rosemary 1/220French fried sweet potatoes with parmesan 1/220
Baked potatoes with garlic 1/300Mamaliga with sheep cheese, sour cream, adjika 200/50/50/50French 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 1/170Profiterole 1/200