Anar restaurant ouïghour

A comforting soup with fresh homemade noodles, served in a clear and fragrant broth with tender beef and white radish. Herbs and spices add a touch of aromatic freshness. Eaten hot with a spoon and chopsticks.

A traditional soup topped with small beef-filled dumplings, similar to wontons. The broth is savory and light. A must-try Uyghur dish.

Handmade boiled dumplings, stuffed with a juicy mixture of beef and onion. The dough is tender and the filling is flavorful. To be enjoyed plain or with a little black vinegar.

A large golden and crispy pastry flatbread, filled with a spicy minced meat filling. It is cut into slices like a pizza. Crispy on the outside and soft on the inside.

Soft brioche buns filled with meat, steamed then pan-fried for a crispy base. The texture is soft and airy.

Large steamed dumplings with a thin dough, generously stuffed with beef and onion. Juicy and flavored with Central Asian spices.

Vegetarian version of Manta, stuffed with tender and sweet pumpkin, seasoned with onions and spices. Steamed, they melt in your mouth.

Baked pastry turnover with flaky and crispy dough, filled with spicy minced meat. A Central Asian street food classic, often eaten as a snack.

The signature dish: thick hand-pulled noodles (Laghman), served with a rich sauce, tender beef, and various vegetables. The noodles have a unique 'al dente' texture.

Artisanal noodles served with a stir-fry of finely sliced beef and crunchy vegetables. The sauce perfectly coats the fresh pasta.

A flavorful dish inspired by 'Da Pan Ji' (Big Plate Chicken). Chicken and potatoes are simmered with aromatic spices like star anise and Sichuan pepper, served over wide noodles.

Fresh noodles accompanied by chicken pieces quickly stir-fried with colorful peppers. A slightly spicy and fragrant dish.

A seafood version of the traditional noodle dish, topped with a mix of seafood and vegetables in sauce.

A simple and flavorful vegetarian option. The noodles are served with a garlic tomato sauce and scrambled eggs, reminiscent of home cooking.

Fresh noodles stir-fried with beef and a generous amount of spring onions (green garlic), providing a characteristic mild and garlicky flavor.

Vegetarian dish featuring tender tofu and various vegetables on a bed of hand-pulled noodles.

A version with confit vegetables where melting eggplants and peppers are combined with the firm texture of homemade noodles.

Stir-fried wok noodles (Lo Mein style) with crunchy vegetables and a fragrant sesame oil. Smoky and savory taste.

Noodles made from rice, offering a lighter and smoother texture, stir-fried with fragrant celery and meat or vegetables.

An original dish where the dough is cut into small pearl-sized pieces, stir-fried like fried rice with meat and vegetables. Unique and fun texture.

Rolled and cut into flat squares, stir-fried with a rich topping. These wide noodles capture sauce and flavors well.

The national dish of Central Asia (pilaf). Long-grain rice cooked with sweet yellow and orange carrots, onions, and tender meat, all slow-simmered to absorb all the flavors.

Wok-fried rice over high heat with diced eggs and vegetables. Loose grains and grilled aroma.

Marinated meat skewers with spices (cumin, chili) and grilled. A smoky and spicy taste characteristic of Uyghur cuisine.

Cold salad of julienned grated potatoes, crunchy and seasoned with vinegar and chili oil. Fresh and tangy.

Salad of thinly sliced beef, mixed with fresh cilantro and crunchy celery. Light and aromatic dressing.

Squid rings coated in batter and fried until golden. Served with a creamy and spicy sauce.

Simple salad of fresh tomato slices and mozzarella cheese.

Toasted bread rubbed or topped with fresh tomato.

Shrimp fried in a crispy batter, served with a spicy mayonnaise for dipping.

A large, rich, and varied composed salad, blending crunchy and soft textures, sweet and savory (pomegranate, dried fruits).

A whole or piece fish dish, stir-fried or braised with a rich and spicy sauce with vegetables.

Marinated shrimp cooked with spices, served with fries.

Likely a Russian honey cake (Medovik), composed of thin layers of honey biscuits and cream. Sweet and fragrant.

Fresh plain yogurt with brown sugar and a mix of dried fruits and nuts for crunch.

Assortment of cut seasonal fruits.

Gourmet dessert combining the warmth of melted chocolate and the cold of vanilla ice cream.

Refreshing drink made from yogurt, water, and crushed ice, sometimes sweetened or flavored with fruit. Similar to a sweet lassi or ayran.

Lemonade mixed with flavored syrup.

Traditional tea prepared with milk and often a little salt and butter. Rich and comforting, it often accompanies meals.

Citrus (yuzu) infusion sweetened with honey.

Spicy ginger infusion sweetened with honey.

Jujube (Chinese red date) infusion, known for its benefits.

Selection of classic hot teas.

Caffeinated drinks, hot or iced.

Mineral water.

Canned sodas.

Complete lunch menu offering a choice from the restaurant's classic dishes.

Quick lunch menu.

Children's menu with portions and choices they will like.