Restaurant
The soul of nomads is revealed through food. That is why every dish at YURTA restaurant is a conscious choice in favor of traditions and natural products.
The menu is based on meat, flour products, dairy products and seasonal ingredients familiar to nomadic peoples since antiquity.
We adhere to the farm-to-table principle: we use only fresh, natural products - no additives, minimal processing.
YURTA's menu is an introduction to the history and flavors of nomadic culture.
104 seats under the YURTA dome and 36 on the summer terrace
private parking lot free of charge for YURTA guests
A 10 meter yurt in the yard allows you to hold a meeting or private event in traditional style
Alexander Telesh is the chef of the YURTA project.
I chose the kitchen at an early age, watching family celebrations. On his way to becoming a chef, he trained at the Beluga restaurant and took courses with Andrei Dubovik, Hans Avando and Mardin Dias. He sees the main value in local products and respect for roots.
Following the principle "food is a language", Alexander reveals the philosophy of nomadic cuisine in YURTA: he works with authentic products - horse meat, camel meat, fermented milk ingredients, baked goods on an open fire.
He is sure: even the simplest but properly prepared dish can produce an effect stronger than words.
YURTA combines authentic dishes in a modern adaptation with an extensive menu of local wines and an author's cocktail list.
