Menu
Starters
- Kükü11 ₼
- Herb frittata with dill, coriander and spring onion, served with cold yoghurt.
- Qutab (3 pieces)9 ₼
- Thin flatbread folded over herbs, pumpkin or minced beef, cooked on a sac griddle and brushed with butter.
- Smoked aubergine dip10 ₼
- Aubergine charred over the coals with tomato, pepper and garlic. Comes with tandir bread.
- Shepherd's salad9 ₼
- Finely chopped tomato, cucumber, onion and herbs with pomegranate molasses and olive oil.
- Cheese and olive plate16 ₼
- Motal, shor and çəmi cheeses with olives, walnuts and honey.
- Vine leaf dolma15 ₼
- Vine leaves rolled around beef and lamb, served with garlic yoghurt.
Main courses
- Piti in a clay pot17 ₼
- Lamb, chickpeas and tail fat cooked slowly in a sealed clay pot. Served with sumac and raw onion.
- Lamb buğlama32 ₼
- Lamb steamed in its own juices under a heavy lid, with potato and tomato.
- Sweet plov26 ₼
- Saffron rice with lamb, raisins, dried apricot and chestnut, with the crisp qazmaq crust served on the side.
- Lamb sac34 ₼
- Lamb fried on an iron sac with aubergine, pepper and tomato. Enough for two.
- Dovğa8 ₼
- Warm yoghurt soup with herbs, rice and chickpeas. Available with or without meatballs.
- Whole roast sea bass30 ₼
- Baked whole with lemon and herbs, with vegetables cooked over the fire alongside.
From the coals
- Lamb tikə kebab22 ₼
- Cubes of loin, kept in nothing but salt and onion juice. Served with onion and sumac.
- Lülə kebab14 ₼
- Hand-minced beef pressed onto the skewer, served wrapped in tandir bread.
- Chicken kebab13 ₼
- Breast and wing together, marinated in saffron and yoghurt.
- Lamb ribs27 ₼
- Cooked slowly at the edge of the fire so the centre stays juicy. Finished with pomegranate seeds.
- Fish kebab24 ₼
- Seasonal white fish skewered with bay leaf and lemon.
- Vegetable kebab10 ₼
- Aubergine, pepper, tomato and mushroom, smoky from the coals. Cooked without meat.
Sweets and tea
- Baku paxlava7 ₼
- Walnut, saffron and honey syrup. Two diamonds to a plate.
- Şəkərbura5 ₼
- Pastry crescent filled with hazelnut and cardamom, from dough made that morning.
- Firni8 ₼
- Rice flour, milk and saffron, dusted with cinnamon. Served warm.
- Sheki halva9 ₼
- Layers of fine rice-flour threads with hazelnut and sugar syrup. One piece is plenty.
- Tea service7 ₼
- Tea brewed and poured into armudu glasses, with homemade preserves, lemon and dried nuts.