December specialty

Japanese Udon noodle with beef and shrimps is one of the new dishes and in some way an experiment. To extend the verified and distinct menu with some bright Asian accents was a decision of the new chef Alexander Byshik. We were a bit worried for the result, but it was a sure bet and our guests likes the Asian novelties.

Already on the winter menu!

The dish of the autumn

Truffle soup with fois gras is the new dish from our new chef Alexander Byshik.
Hot, flavored and so rich as if specially created for such frosty and snowy weather.
Vigorous scent of truffle and fresh greens is well balanced with the tender taste of fois gras.
Served in a ceramic pot with a crispy dome of bread.

Summer Dish

We offer you the most delicious tastes in our Summer menu. Refreshing lemonades, secret ingredients, exquisite cocktails and Sangria, “Spanish Queen”, made in an unusual way.

Spring Dish

Restaurant Meat offers its guests warming invigorating coolness and impeccable taste of fresh food this early spring. We continue to offer the big choice of beef and invite you to get acquainted with the new dishes of the season: the wonderful grain-fed ribeye from France and Japan.