Cuisine
The Bazar's hors d’oeuvres include river trout ceviche, chicken liver paté with wine jelly, ground macadamia nuts and orange chutney, champignons baked with Sulugini cheese and Dorblu mousse, and ravioli with Adygei cheese and potato mousse. Our chefs recommend that, when choosing a soup, you give special consideration to the tomato fish and seafood soup or the lyvzha soup with beef cheeks.
Entrées include black cod with Black Sea mussels, salmon roe, and pureed parsnip, sautéed beef with marrow, caramelized carrots, creamed parsley and puréed parsnip. And, of course, our menu features homemade khinkali and grilled dishes: kebabs, rack of lamb and lula kebabs. Our must-try dish is khachapuri with dorblu cheese, pomegranate and pine nuts. Southern cuisine at The Bazar tastes like never before!