Restaurant de cuisine ouzbéque Boukhara Trévise

A simple and refreshing Uzbek salad made of thinly sliced tomatoes and onions. Simply seasoned to highlight the vegetables. Often eaten as an accompaniment to Plov.

Classic salad made of fresh vegetables, feta cheese, and black olives. Fresh and crunchy with a salty touch from the cheese.

Grilled and rolled eggplant slices, often stuffed with a mixture of nuts or fresh cheese. Melting texture and rich flavor.

A typical Tashkent salad, often based on boiled meat (beef) and crunchy radish or vegetables bound with a light sauce. Here with eggplant and fresh vegetables.

Assortment of Russian-style marinated vegetables (malossol means 'low salt'). Crunchy and tangy, perfect to stimulate the appetite or accompany vodka.

Traditional cold soup based on kefir or fermented milk, garnished with crunchy vegetables and herbs. Very refreshing, ideal in hot weather.

Rich and spicy stew containing pieces of meat, vegetables, and small pieces of square dough. A comforting and flavorful dish.

Small Uzbek dumplings stuffed with meat, similar to Russian pelmeni. Served here with a creamy sauce.

Half-moon shaped ravioli, stuffed with a seasoned potato puree. Tender texture and mild taste, served with cream.

Iconic Central Asian dish of hand-pulled noodles in a rich broth with various meats and vegetables. Deep and slightly spicy flavor.

The national Uzbek dish. Pilaf rice slow-cooked in a cauldron with carrots, spices (cumin), and meat or dried fruits. The rice is tender and very fragrant.

Steamed dough roll, stuffed with meat and vegetables, served with tomato sauce. Often compared to a deconstructed steamed lasagna.

A hearty stew of tender meat and vegetables simmered together. Rich in flavor and very nourishing.

A rich and sweet cake, rolled with dried fruits and nuts, flavored with honey. Dense and gourmet texture.

The famous Russian honey cake. Made of multiple thin layers of moist honey biscuit and light cream. Melts in your mouth.

A brioche-type pastry or tartlet filled with fresh cheese (tvorog) and sour cherries. Sweet with a hint of tartness.

Traditional Tatar dessert made of small pieces of fried dough coated in honey syrup and formed into a dome. Crispy and sticky.

A classic digestive dessert made of lime sorbet drizzled with vodka.

Refreshing scoops of ice cream or sorbet. Perfect to finish the meal on a light note.

Lunch set menu including two courses of your choice (starter + main OR main + dessert).

Complete lunch set including all three courses (starter, main, and dessert).

A complete menu designed to discover the variety of Uzbek cuisine. Includes an assortment of several starters, main courses, and desserts.

Short and strong coffee, or its decaffeinated version.

Coffee diluted with hot water (Americano) or espresso with a drop of milk (Noisette).

Selection of teas or herbal infusions.

Sparkling cocktail based on bitter liqueur (Aperol or Campari type) and Champagne.

Individual glass of champagne.

Classic French cocktail made with cassis cream and champagne.

Traditional aperitif made with white wine and cassis cream.

Italian vermouth, served chilled or on ice. Available in white (sweeter) or red (spicier) versions.

Typical anise-flavored aperitif from the South of France, to be diluted with fresh water.

Refreshing cocktail mixing gin or vodka with tonic water and a slice of lemon.

Cocktail based on vodka, triple sec, cranberry juice, and lime juice.

Classic Cuban cocktail, perfect balance between rum, lime, and sugar.

Spicy and fresh long drink traditionally served in a copper mug.

Shot of flavored or pure vodka. Wide choice of homemade flavors.

Tasting platter allowing you to sample 5 different vodkas in small portions.

Vodka served in a carafe for sharing.

American whiskey (Tennessee Whiskey) with notes of caramel and vanilla.

Single malt Scotch whisky from Islay, famous for its intense peaty and smoky aromas.

Quality cognac, blend of fine and elegant brandies.