We sear the beef tenderloin on the grill and serve it with porcini mushrooms and smoked Parmesan.

We serve the ribeye steak with a rich meat sauce and beurre noisette.

Seasonal tomatoes with lemon dressing and sun-dried tomato pesto with prunes.

Grilled venison served with mashed potatoes, a rich meat sauce, and black truffle.

We grill the chateaubriand and serve it with chanterelles and mashed potatoes.

In 2015, we opened Tartarbar — a restaurant named after the dish to which we dedicated the first page of our menu. From the very beginning, we had a simple formula: we cook what we love ourselves. Without compromise. Without trying to please everyone. Ten years later, we have assembled a tasting set for the first time. At its core are the ingredients we grew up with: offal, fat, texture, fire — everything that was once a challenge and later became our strength.

A whole avocado on toasted brioche, served with cream cheese and hollandaise sauce.

A homemade wheat bun with a beef patty and cheddar, served with a fried egg and spicy zucchini.

Green buckwheat with pesto sauce, served with avocado and a poached egg.

An omelet with spinach, served with tzatziki sauce and green peas.

A potato waffle with fresh arugula, tomato salsa, and creamy scrambled eggs, served with mortadella.

Oatmeal cooked in milk, served with almond cream and cherries.

Turkey liver pâté served on dried cranberries with toasted brioche.

Cornmeal porridge served with caramelized pear and salted cheese.

Smoked salmon rillettes served with Ramiro pepper sauce and topped with toasted brioche.

Syrniki served with caramelized apricot and sour cream.

An almond flour tart served with vanilla cream and fresh raspberries.

Cottage cheese served with vanilla cream and seasonal fresh berries.

Baguette served with chorizo cream, romaine lettuce, sliced chorizo, and Parmesan.

Three fried eggs served with chorizo cream and smoked tomato salsa.

Baked eggs with three types of cheese and herbs, served with baguette.

Baked eggs with three types of cheese and herbs, served with baguette and Parma ham.

Baked eggs with three types of cheese and 'nduja, tomatoes, and basil.

Toasted brioche topped with scrambled eggs, green onions, crispy bacon, and Parmesan cheese mousse.

Shakshuka made with three eggs, fresh tomatoes, and bell pepper, paired with delicate feta cream and Middle Eastern spices.

A classic French omelet with homemade sausage and cheese cream.

French baguette served with mortadella, mixed greens, and cheese cream.

French baguette with trout, served with cucumber sauce.

Scrambled eggs served with pan-fried chicken sausages and a vegetable salad.

Cauliflower with marinated artichokes, parsley, and black truffle.

Tomato and cucumber salad with Ramiro pepper, served with soft Stracchino cheese, basil, tarragon, and cilantro in a fresh date sauce.

Rice porridge cooked with milk.

Rice porridge with bourbon vanilla and blueberry confit, complemented by chocolate brownie and sour cream mousse.

The potato waffle is complemented by scramble with truffle paste and salted cheese mousse.

A potato waffle with poached egg is complemented by trout with melted cheese and a zucchini-based herb sauce.

We serve the potato pancake with fried pork belly and mushrooms in a cream sauce, complemented by fresh arugula.

Chopped beef served on a tart with mushroom cream and Parmesan cream.

Puff pastry pie filled with smoked beef cheek, served with delicate sour cream and a rich meat sauce.

Classic croissant served with whipped butter.

Croissant served with cherries and vanilla cream.

Poppy seed cake served with cream and vanilla cream and baked milk.

Thick malt cream served with cranberries and chocolate sponge crumbs, complemented by baked-milk caramel.

Chocolate tart with sour cream mousse and olive oil.

Lychee sorbet served on almond cream and complemented by cherries.

Fresh scallop paired with kiwi and cucumber-lime sauce. Complemented by fresh sorrel and tarragon oil.

Chopped beef in gochujang sauce served with red onion and marinated shiitake mushrooms.

Slices of beef served on spicy marinated eggplant, complemented by sesame sauce and green onions.

Delicately poached shrimp served with a piquant mango sauce, fresh cucumber, marinated mango, and beetroot chips.

Fresh salmon with marinated pattypan squash, complemented by fresh horseradish sauce and herbs.

Sweet Uzbek tomatoes with onion, chili, and garlic, complemented by a spicy miso sauce.

Fresh tuna served with tomatoes and cucumber, complemented by kimchi radish and apple dressing.

Chopped beef in cheese aioli, complemented by onion and Parmesan mousse.

Chopped beef with tomato salsa and sesame sauce served on toasted tartine bread, complemented by fresh herbs.

Chopped beef complemented by Ramiro pepper sauce, served with bryndza and roasted pepper salsa.

Chopped beef complemented by fresh spinach, caramelized onion, and truffle ponzu sauce.

Chopped venison with pike roe served on a bed of cilantro aioli, complemented by tartine bread crumbs and fresh horseradish.

Seared beef served with foie gras and caramel jus, complemented by chives.

Turkey liver pâté served on dried cranberries with toasted brioche.

Salmon with seafood in a tomato sauce with olives and capers, served with toasted baguette.

Seared scallops served with olives, tomatoes, and basil, complemented by raclette cheese.

Fried squid served with romaine lettuce and cherry tomatoes in a sake sauce, complemented by sesame kimchi.

Fried Ramiro pepper served on potato Parmentier with a spicy tomato sauce.

Fried bone marrow in teriyaki sauce served on bread, topped with cilantro leaves.

Yeast-free flatbread served with tomato salsa and northern shrimp, complemented by green salad and lemon aioli.

Honey-glazed carrot served with sweet potato cream and salted cream cheese, complemented by toasted pine nuts.

Cauliflower with marinated artichokes, parsley, and black truffle.

Tomato and cucumber salad with Ramiro pepper, served with soft Stracchino cheese, basil, tarragon, and cilantro in a fresh date sauce.

Veal brains sautéed in carrot noisette, served with spelt and complemented by malt cream made with Borodinsky bread.

Slow-cooked foie gras in a rich meat sauce with rum, served on almond cream and complemented by pecans.

Rich fish broth served with vegetables and basil, complemented by langoustine and red onion.

Creamy soup served with zucchini, rabbit fillet, and mushroom ragout.

Vibrant sauerkraut shchi with carrots and tomatoes, served with thinly sliced smoked rib.

Grilled flounder served with zucchini and sweet corn, complemented by curry sauce.

Spaghetti with shrimp complemented by roasted chili and lemon sauce.

We serve the rabbit kidneys in a mushroom sauce with potato purée infused with black truffle.

We serve the seared young bull thigh, cooked medium-rare, with creamy sweetbread mousse, wilted spinach with garlic, and caramelized meat jus.

We place the seared chicken fillet on vegetable ragout with nduja and complement it with feta cheese cream.

We serve the seared beef tongue with potato purée and sun-dried tomato pesto, complemented by wilted spinach and Parmesan.

Seared young cabbage with beurre blanc, finished with chives.

We complement the grilled steak with cacio e pepe sauce and serve it with potato straws.

We serve the braised lamb shoulder with potato purée and fresh herbs, complemented by meat jus.

A puff pastry pie filled with smoked beef cheek, paired with delicate sour cream and rich meat jus.

We serve the rabbit ravioli in a wine sauce with sage and black truffle.

We serve the seared halibut with potato purée and a sauce based on Parmesan and pike roe.

We complement the seared duck breast with potato gratin, smoked meat jus, and mushroom cream.

The braised, then grilled, young bull neck is complemented by adjika and eggplant, paired with sesame sauce, red onion, and cilantro.

We serve the braised veal cheek in meat jus with seared shiitake mushrooms and hummus.

We place a sugar-powder sphere filled with white chocolate and Gorgonzola on passion fruit purée with nut crumble.

An almond flour tart served with vanilla cream and fresh raspberries.

Chocolate tart with sour cream mousse and olive oil.

Lychee sorbet served on almond cream and complemented by cherries.

Thick malt cream served with cranberries and chocolate sponge crumbs, complemented by baked-milk caramel.